Method for pickling stem and bean kinds of vegetable

A technology for root vegetables and legume vegetables, which is applied in application, food preparation, food science and other directions, can solve the problems of single pickled varieties, environmental pollution, unpleasant taste of vegetables, etc., and achieves low cost, increased appetite, and easy preservation. Effect

Inactive Publication Date: 2003-08-27
刘长雁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And, the taste that the vegetables in pickling sends out is very bad, causes environmental pollution easily
Especially the pickled varieties are single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment one: (taking lactic acid bacteria fermentation method)

[0020] Choose 100kg of fresh, tender, root vegetables without pests and diseases, such as potatoes, radishes, carrots, etc.; kg ginger and 5kg lactic acid bacteria are ready. Spread the selected vegetables in order in the sun for 3 to 4 days. Then remove the rotten parts of the vegetables, put the clean vegetables into clean water to wash away the sediment, impurities and vegetable insects or eggs. After washing the vegetables, put them in boiling water to blanch for 1 to 2 minutes, take them out and put them in cold water to cool, then take them out and control the moisture. Lay the dried-up vegetables in a staggered order in a tank, jar or tank. Sprinkle a layer of salt and ingredients such as pepper, aniseed, ginger, and lactic acid bacteria evenly on each layer of vegetables. Inhibits microbial activity. When laying the penultimate layer, spray 0.2kg of white wine on the vegetables to enhance th...

Embodiment 2

[0023] Embodiment two: (take natural fermentation method)

[0024] Choose 100kg of fresh, tender, root vegetables without pests and diseases, such as potatoes, radishes, carrots, etc.; kg ginger is ready. Spread the selected vegetables in order in the sun for 3 to 4 days. Then remove the rotten parts of the vegetables, put the clean vegetables into clean water to wash away the sediment, impurities and vegetable insects or eggs. After washing the vegetables, put them in boiling water to blanch for 1 to 2 minutes, take them out and put them in cold water to cool, then take them out and control the moisture. Lay the dried-up vegetables staggeredly in order in the tank, tank or vat. Sprinkle a layer of salt and ingredients such as pepper, aniseed and ginger evenly on each layer of vegetables. Make them firm and try not to let air penetrate to inhibit microorganisms. Activity. When laying the penultimate layer, spray 0.2kg of white wine on the vegetables to enhance the fragranc...

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PUM

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Abstract

The present invention relates to a method for pickling root vegetables and bean vegetables, which is aimed at providing new pickling method to prolong the storage period of root vegetables, and bean vegetables. Said pickling method includes: selecting material, drying vegetable in the sun, washing vegetable, pickling and packaging.

Description

Technical field: [0001] The invention relates to a method for pickling vegetables, in particular to a method for pickling rhizome and legume vegetables. Background technique: [0002] At present, most of the pickled sauerkraut sold on the market adopts Chinese cabbage or cabbage as raw material. The pickling method is relatively simple, the pickling time is long, and it is unscientific. The nutrition in the vegetables is easy to lose, and the vegetables are easy to rot. Due to the improper pickling method, the pickled vegetables are not tasty and the vegetables are not crisp. And, the taste that the vegetables in the pickling sends out is unpleasant, causes environmental pollution easily. Especially pickled varieties are single. Invention content: [0003] The object of the present invention is to provide a method for pickling sauerkraut of rhizomes and legume vegetables. According to the characteristics of rhizome and legume vegetables, two new pickling methods are pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 刘长雁
Owner 刘长雁
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