Pickled vegetable and preparation method thereof

Abstract

The preparation method comprises the following steps: pouring 1200 parts of water into a pot, adding 80 parts of sea salt, boiling until the salt is completely molten, preparing a saline solution, cooling, adding into a completely dried and clean glass pickle jar, adding 80 parts of white spirit with the alcohol content of more than 50 degrees, 50 parts of white sugar, 20 parts of garlic, 20 parts of capsicum frutescens, 5 parts of monosodium glutamate and 100 parts of brewed white vinegar, and uniformly stirring to obtain the pickle. 30 parts of lemon slices, 5 parts of Chinese prickly ash and 3 parts of star anise are uniformly stirred and left to stand for half an hour, then five-element vegetable, 100 parts of white turnip, cut into strips, 70 parts of red carrot peeled and cut into strips, 40 parts of yellow tender ginger, 30 parts of green cowpea, cut into segments and 20 parts of black black fungus are added, and the materials are fully soaked in a saline solution for 3-6 days. Long-term consumption can regulate yin-yang balance of human body, regulate dysfunction of viscera and strengthen body. The food is simple to prepare and convenient to eat, does not need to be processed before eating, and is ready-to-eat after a bag is opened.

Description

Technical Field

[0001] The invention relates to the field of pickles, and in particular to pickles and a preparation method thereof. Background Art

[0002] At present, the Five Elements Theory uses the Five Elements classification theory to classify the five internal organs, six bowels, five limbs, five sense organs and medicines into the Five Elements. According to the theoretical principle of like attracts like, Chinese medicine believes that medicines of the same line with a certain color often have a certain affinity and return relationship with the internal organs of the same line, and can adjust the dysfunction of such internal organs. Green medicines belong to wood, return and act on the liver system, red medicines belong to fire, return and act on the heart system, yellow medicines belong to earth, return and act on the spleen system, white medicines belong to gold, return and act on the lung system, and black medicines belong to water, return and act on the kidney system. However, the existing pickled vegetables on the market are of single variety and single efficacy, and it is difficult to buy vegetables of five colors in the market. The existing five-element vegetable soup and five-element dehydrated vegetables need to be processed before consumption, and cannot be directly used as side dishes, which causes trouble to people. Summary of the invention

[0003] In order to overcome the deficiencies of the prior art, the present invention provides a pickle and a preparation method thereof, wherein the pickle can regulate the balance of yin and yang in the human body, adjust the dysfunction of the internal organs, and strengthen the body.

[0004] The present invention is implemented as follows: a pickle is composed of the following raw materials in parts by weight (grams): 100 parts of white radish, cut into strips, 70 parts of red carrots, peeled and cut into strips, 40 parts of yellow young ginger, 30 parts of green cowpea, cut into sections, and 20 parts of black black fungus, which are washed and drained.

[0005] In the present application, the pickled vegetables also include the following seasoning auxiliary materials, including 80 parts of sea salt, 80 parts of high-proof liquor with a concentration of more than 50 degrees, 50 parts of white sugar, 20 parts of garlic, 20 parts of chili peppers cut into horse ear shapes, 5 parts of monosodium glutamate, 100 parts of brewed white vinegar, 30 parts of lemons cut into slices, 5 parts of Chinese prickly ash, 3 parts of star anise, and 1200 parts of water; in the specific operation, 1200 parts of water are poured into a pot, 80 parts of sea salt are added, boiled until the salt is completely melted to make a brine, cooled and added to a completely dry and clean glass pickled vegetable jar, and then 80 parts of high-proof liquor with a concentration of more than 50 degrees, 5 parts of white sugar, 20 parts of garlic, 20 parts of chili peppers cut into horse ear shapes, 5 parts of monosodium glutamate, 100 parts of brewed white vinegar, 30 parts of lemons cut into slices, 5 parts of Chinese prickly ash, and 3 parts of star anise are added, stirred evenly, and allowed to stand.

[0006] The invention discloses a method for preparing pickles. The method comprises the following steps: pouring 1200 parts of water into a pot, adding 80 parts of sea salt, boiling the water until the salt is completely melted to form a salt water solution, cooling the water and adding the water into a completely dry and clean glass pickle jar, then adding 80 parts of liquor with a strength of more than 50 degrees, 50 parts of white sugar, 20 parts of garlic, 20 parts of chili peppers cut into horse ear shapes, 5 parts of monosodium glutamate, 100 parts of brewed white vinegar, 30 parts of lemons cut into slices, 5 parts of Chinese prickly ash and 3 parts of star anise, stirring the mixture evenly, standing the mixture for half an hour, and then adding five kinds of vegetables, 100 parts of white radishes cut into strips, 70 parts of red carrots peeled and cut into strips, 40 parts of yellow young ginger, 30 parts of green cowpeas cut into sections, and 20 parts of black black fungus, and fully immersing the vegetables in the salt water for 3-6 days.

[0007] Take out 50 parts of brine from the kimchi jar, add 0.3-0.8 parts of edible flavor, 0.5-0.9 parts of sodium benzoate, 0.8 parts of potassium sorbate, and 0.4 parts of sodium D-isoascorbate, mix them thoroughly to prepare a food additive solution; then take out the pickled kimchi from the kimchi jar, add the food additive solution, mix them thoroughly, and then package.

[0008] The invention has the advantages that long-term consumption can adjust the balance of yin and yang in the human body, adjust the dysfunction of various internal organs, and strengthen the body; the preparation is simple, the consumption is convenient, and no further processing is required before consumption, and the food can be consumed immediately after opening the bag. DETAILED DESCRIPTION

[0009] Embodiment 1: A kind of vegetable: It is composed of the following raw materials by weight (gram): 100 parts of white radish, cut into strips, 70 parts of red carrots, peeled and cut into strips, 40 parts of young ginger, 30 parts of green cowpea, cut into sections, and 20 parts of black black fungus, which are washed and drained.

[0010] The vegetable also includes the following seasoning ingredients: 80 parts of sea salt, 80 parts of liquor with a strength of more than 50 degrees, 50 parts of white sugar, 20 parts of garlic, 20 parts of chili peppers cut into horse ear shapes, 5 parts of monosodium glutamate, 100 parts of brewed white vinegar, 30 parts of lemons cut into slices, 5 parts of peppercorns, 3 parts of star anise, and 1200 parts of water.

[0011] Embodiment 2: A method for preparing pickles, pouring 1200 parts of water into a pot, adding 80 parts of sea salt, boiling until the salt is completely melted to make a brine, cooling it down and adding it to a completely dry and clean glass pickle jar, then adding 80 parts of liquor with a strength of more than 50 degrees, 50 parts of white sugar, 20 parts of garlic, 20 parts of chili peppers cut into horse ear shapes, 5 parts of monosodium glutamate, 100 parts of brewed white vinegar, 30 parts of lemons cut into slices, 5 parts of peppers, 3 parts of star anise, stirring well, letting it stand for half an hour, and then adding five elements of vegetables, 100 parts of white radish, cut into strips, 70 parts of red carrots, peeled and cut into strips, 40 parts of yellow young ginger, 30 parts of green beans, cut into sections, and 20 parts of black fungus, allowing them to be fully immersed in the brine for 3-6 days. Take out 50 parts of brine from the kimchi jar, add 0.3-0.8 parts of edible flavor, 0.5-0.9 parts of sodium benzoate, 0.8 parts of potassium sorbate, and 0.4 parts of sodium D-isoascorbate, mix them thoroughly to prepare a food additive solution, then take out the pickled kimchi from the kimchi jar, add the food additive solution, mix them thoroughly, and then package them.

[0012] Long-term consumption can regulate the balance of yin and yang in the human body, adjust the dysfunction of various internal organs, and strengthen the body. It is simple to make and convenient to eat. It does not require further processing before consumption and can be eaten right after opening the bag.

Claims

1. A kimchi, characterized in that; The invention is composed of the following raw materials in parts by weight (g): 100 parts of white radish, cut into strips, 70 parts of red carrot, peeled and cut into strips, 40 parts of young ginger, 30 parts of green cowpea, cut into sections, and 20 parts of black black fungus, which are washed and drained.

2. A vegetable according to claim 1, characterized in that; It also includes the following seasoning ingredients: 80 parts of sea salt, 80 parts of liquor with an alcohol content of 50 degrees or above, 50 parts of white sugar, 20 parts of garlic, 20 parts of chili peppers, cut into horse ear shapes, 5 parts of MSG, 100 parts of brewed white vinegar, 30 parts of lemon, cut into slices, 5 parts of peppercorns, 3 parts of star anise, and 1200 parts of water.

3. A method for preparing kimchi, characterized in that: Pour 1200 parts of water into a pot, add 80 parts of sea salt, boil until the salt is completely melted, make brine, cool it down and add it to a completely dry and clean glass pickle jar, then add 80 parts of liquor with a strength of more than 50 degrees, 50 parts of sugar, 20 parts of garlic, 20 parts of chili peppers cut into horse ear shapes, 5 parts of MSG, 100 parts of brewed white vinegar, 30 parts of lemon cut into slices, 5 parts of pepper, 3 parts of star anise, stir well and let stand for half an hour, then add the five elements of vegetables, 100 parts of white radish, cut into strips, 70 parts of red carrots, peeled and cut into pieces 40 parts of yellow young ginger, 30 parts of green cowpea, cut into sections, and 20 parts of black fungus are fully immersed in salt water for 3-6 days; 50 parts of salt water are taken out from the pickle jar, 0.3-0.8 parts of edible flavor, 0.5-0.9 parts of sodium benzoate, 0.8 parts of potassium sorbate, and 0.4 parts of sodium D-isoascorbate are added, and the mixture is fully mixed to prepare a food additive solution; then the pickled pickles are taken out from the pickle jar, the food additive solution is added, the mixture is fully mixed, and then the pickles are packaged.