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A pickles preserving method

A technology of pickles and vegetable leaves, which is applied in food preparation, application, climate change adaptation, etc., can solve the problems of excessive color of pickles, poor taste, and affect appetite, etc., and achieve the effect of enhancing appetite, pure and delicious taste, and hygienic products

Inactive Publication Date: 2007-07-11
范晨阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pickled pickles are made by pickling in sauce, etc. The disadvantages are: the pickled pickles are too dark in color, unsightly, affect appetite, and have a bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Describe in detail below in conjunction with embodiment:

[0015] After autumn, prepare 5,000 grams of onion, radish, and carrot fleshy roots, wash them, take 2,500 grams of them and dry them in the sun; take another 2,500 grams and put them in a tank, add 250 grams of salt, and add water to slightly submerge the fleshy roots for pickling. The next year is Qingming Take out the meaty roots and dry them in the sun, boil the marinated soup and remove the foam for later use; dry the Chinese cabbage, radish sprouts, and carrot sprouts in the shade, dry the pickled and unmarinated fleshy roots, and then put them together with peppercorns and large Put the fennel and fennel seeds together in the pickled soup and simmer over medium heat, and remove them after they are cooked; put the marinated meaty roots into the container together with pepper, fennel and fennel seeds, add appropriate amount of water, and steam in a pot Cooked and taken out; the cooked vegetable leaves or fle...

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PUM

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Abstract

The invention relates to a method for producing pickle, which comprises that: 1, preparing materials as meat root, leaf, flavoring, soup that boiling meat; 2, drying not pickled leaf; drying the meat, putting flavoring into soup; 3, putting meat and flavoring into container, adding water and boiling; 4, vacuum packing the leaf or meat prepared in steps 2 and 3. The invention has simple process.

Description

Technical field [0001] The invention belongs to a food processing method, in particular to a pickling method of pickles. Background technique [0002] In the prior art, a variety of pickled pickles is one of the favorite foods, and different pickling methods have different tastes. Traditional pickled pickles are made by methods such as pickling with sauce, and the disadvantages are: the pickled pickles are too dark in color, unattractive, affect appetite, and have a bad taste. Contents of the invention [0003] The object of the present invention is to provide a pickling method for pickles, which is simple and easy to operate, and the pickled pickles are rich in nutrition and have a good taste. [0004] In order to achieve the above-mentioned purpose, the present invention takes the following technical solutions: the pickling method of pickled vegetables of the present invention comprises the following steps: [0005] 1. Prepare materials [0006] Fleshy roots: onions, ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 范晨阳
Owner 范晨阳
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