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Production method of salted vegetable with plum taste

A production method and a technology of plum-flavored pickles, which are applied in the technical field of harmless production in the processing of fruits and vegetables

Inactive Publication Date: 2005-11-30
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to address the deficiencies in the prior art, provide a production method for plum-flavored pickles, develop a comprehensive utilization approach for plum-flavored pickles, use plum-flavored pickles as a raw material, and make full use of the economical properties of plum-flavored pickles. value, so that it no longer produces environmental pollution problems, and the obtained plum-flavored pickles have the characteristics of plum fragrance, sweet and sour, and palatability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Take 100 kg of Chinese cabbage, peel off the roots and old leaves, wash it; cut it in half or cross-cut according to the size, and bake it until it is half dry, about 40 kg. Put the Chinese cabbage into the tank, add 10 kg of plum brine with a salt content of 20%, stir evenly, and leave it overnight to let the Chinese cabbage fully absorb the brine; About 25 kg, put it back into the original plum brine, rub it evenly, so that the Chinese cabbage can fully absorb the plum brine, and leave overnight. Then take out the pickled Chinese cabbage, and when it is dried in the sun to about 15 kg, mix in 1 kg of sugar, 0.5 kg of five-spice powder, 1 kg of white wine, and 1 kg of chili powder, and knead evenly. Then put it into the pouring altar, seal the mouth of the altar with water, and become plum fragrant pickles after two weeks. Then cut according to needs, pack into small packages, sterilize and store for a long time.

Embodiment 2

[0017] Take 100 kg of Chinese cabbage, peel off the roots and old leaves, wash it, and cut the big ones in half. After drying in the sun until half-dried, about 60 kg, put the pak choy into the tank, add 20 kg of plum brine with a salt content of 15%, mix well and leave overnight to let the pak choy fully absorb the plum brine. The next day, take out the first pickled cabbage, and then dry it until the weight is 35 kg, put it back into the original plum brine, mix well, so that the cabbage can fully absorb the plum brine, and stay overnight. Then take out the pickled cabbage, put it in the sun and then dry it to 25 kg. Stir in 1.5 kg of sugar, 0.5 kg of five-spice powder, 1 kg of white wine, and 1.5 kg of chili powder, and knead well. Then put it into the pouring altar, seal the mouth of the altar with water, and become plum fragrant pickles after two weeks. Then cut according to needs, pack into small packages, sterilize and store for a long time.

Embodiment 3

[0019] Take 100 kilograms of mustard greens, remove fibrous roots and yellow leaves, and wash them; cut them in half or cross-cut according to the size, and put them in a tank to about 85 kilograms after preliminary sun exposure, and add plum brine with a salt content of 15% 60 kg, after stirring evenly, let the mustard greens soak overnight in plum brine; the next day, take out the initial pickled mustard greens, then sun-dry them to about 80 kg, put them back into the original plum brine, and mix well to make the mustard greens absorb the plum brine Overnight; then take out the pickled mustard greens (the remaining plum brine can be reused), and then sun-dried or baked to about 70 kg. Stir in 3 kg of sugar, 1 kg of five-spice powder, 2 kg of white wine, and 2 kg of chili powder, and knead well. Then put it into the pouring altar, seal the mouth of the altar with water, and become plum fragrant pickles after two weeks. Then cut according to needs, pack into small packages, s...

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PUM

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Abstract

The invention discloses a production method of salted vegetable with plum taste, which is prepared from leaf vegetable and plum bittern through the steps of removing roots and leaves, washing, dividing, sun-curing or roasting for partial dehydration, placing into a jar, charging in plum bittern, intimately mixing, storing overnight, taking out the pre-pickled leaf vegetable, sun-curing or drying again, loading into the original plum bittern again, intimately kneading, making the leaf vegetable fully absorb plum bittern, storing overnight, taking out for sun-curing and drying, mixing with white sugar, chilli powder, white spirit, spiced powder and other flavorings, loading into a jar and sealing, obtaining the end product after two weeks.

Description

technical field [0001] The invention relates to a production method of plum-flavored pickles, which is a comprehensive utilization technology of plum brine (plum brine), using plum brine and leafy vegetables as main raw materials to produce plum-flavored pickles, which belongs to environmental protection and agricultural product processing and comprehensive utilization , especially belongs to the harmless production technology of fruit and vegetable processing. Background technique [0002] Fruits such as plums and apricots are pickled into salt embryos through preliminary processing, and then further processed to produce plums and other preserved fruit products, which are popular snack foods among the people of our country. In the past ten years, the output of green plums in my country has increased sharply, not only the output of processed products such as plums has increased greatly, but also a large amount of salt embryos have been exported. However, the pickling proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 史益敏
Owner SHANGHAI JIAO TONG UNIV
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