Method for salting dewatered brined vegetables
A pickle and raw material technology, applied in food preparation, food preservation, climate change adaptation and other directions, can solve the problems of unfavorable human health, long-term storage difficulties, unsightly appearance, etc., and achieve the effects of convenient long-distance transportation, increased appetite, and beneficial to health.
Inactive Publication Date: 2005-06-29
张侠
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AI Technical Summary
Problems solved by technology
However, the traditional pickled pickles are made by pickling in sauce and other methods. There are: the pickled pickles are too dark in color and unsightly, which affects appetite and sales.
In addition, it is difficult to store for a long time, or a large amount of salt needs to be added, and the addition of too much salt is harmful to human health
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0012] A pickling method of dehydrated pickles of the present invention is realized in the following way, raw materials are taken: 10kg of cucumber, 2kg of sharp pepper, 2kg of cowpea, and 2kg of ground ginger; kg, soaked for 36 hours; put the soaked raw materials into bags, put them under a pressurizer to remove the brine; then take 1.5kg of soy sauce, boil the soy sauce and add 0.05kg of aniseed ingredients, after the soy sauce is cooled, then Add 0.2kg of garlic, 0.1kg of ginger, 0.1kg of 60° white wine, 0.1kg of monosodium glutamate, and 0.25kg of white sugar, and stir evenly; then put it into a storage pool, seal it for 7 days, and pack it in vacuum.
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The invention discloses a method for salting dewatered brined vegetables, wherein the vegetable is prepared from cucumber, pepper, asparagus bean, ground ginger, toasted garlic, ginger, 60 deg. white spirit, gourmet powder, white sugar, soy sauce, star anise, and crude salt in white coarse grain. The method for preparation comprises, (1) washing the raw material and chopping, charging crude salt in white coarse grain to pickle 36 hours, (2) sacking the pickled raw material, removing salt solution under pressurizer, (3) boiling soy sauce, charging star anise, curing and charging toasted garlic, ginger, 60 deg. white spirit, gourmet powder, white sugar, stirring homogeneously, (4) placing into storage tank, sealing 7 days and vacuum-packing.
Description
technical field [0001] The invention relates to a pickling method of dehydrated pickles. Background technique [0002] There is a long history of pickling pickles in my country, and various pickles are one of people's favorite foods. With the improvement of living standards, pickled dishes have entered the hall of elegance and become people's favorite seasoning dishes, which are deeply favored by people. But traditional pickled pickles are made by methods such as pickling with sauce, there is: the pickled pickles are too dark in color and unattractive, which affects appetite and sales. Long-term storage is difficult in addition, or needs to add a large amount of salt, and the excessive assembly of salt is unfavorable to the health of human body. Contents of the invention [0003] The object of the present invention is to provide people with a kind of side dish with rich nutrition, beautiful appearance and can enhance appetite, and a pickling method of dehydrated pickles....
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L3/358A23L19/20
CPCY02A40/90
Inventor 张侠周玉芬
Owner 张侠
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