Multi-variety vegetable and sauce pickling processing method thereof
Through the marinating processing methods of various dishes, including fine pre-processing, pre-processing and batch pickling, combined with reasonable seasoning combination, the problem of single varieties of sauce pickling dishes and the use of chemical additives is solved, and diversification is achieved. Safe and healthy pickled vegetable products.
Patent Information
- Application Number
- CN202411527867.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-30
- Publication Date
- 2025-01-10
AI Technical Summary
The variety of pickled vegetables on the market is single, which is difficult to meet the diversified needs of consumers. At the same time, some manufacturers use chemical additives in violation of regulations, resulting in health risks.
The sauce marinating process of a variety of dishes is adopted, including pre-processing, pre-processing and batch marinating. It improves the taste and flavor through fine steps, and controls the proper seasoning and pickling time to avoid the use of chemical additives.
It has achieved a variety of pickled vegetables, smelled, tasted good, and had a long aftertaste, while ensuring the safety and health of the products and avoiding the health risks brought by chemical additives.
Smart Images
Figure CN119279173A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing, and more specifically, to a variety of vegetables and a pickling method thereof. Background Art
[0002] As we all know, pickled vegetables, as a typical representative of traditional Chinese food, have a long history and unique flavor characteristics, and have long been favored by consumers. Pickled vegetables not only carry rich local cultural memories, but are also an indispensable delicacy in the daily lives of many people.
[0003] However, the current pickled vegetable industry is also facing some urgent problems. First, most pickled vegetables on the market are single pickled varieties, resulting in insufficient variety and limited variety of pickled vegetables, making it difficult to meet the increasingly diverse needs of consumers. Secondly, in order to extend the shelf life of pickled vegetables and maintain their color and taste, some manufacturers illegally add a large amount of chemical additives such as preservatives and pigments during the production process. Although the use of these chemical additives improves the appearance and taste in the short term, long-term consumption will pose potential risks to consumers' health.
[0004] In summary, those skilled in the art are in urgent need of developing a variety of vegetables and a method for processing the same with sauces. Summary of the invention
[0005] The purpose of the present invention is to provide a variety of vegetables and a method for processing the same, aiming to ensure that the produced pickled vegetables have a fragrant smell, a good taste and a long aftertaste without using any chemical additives, and at the same time provide a variety of dishes to meet the tastes and needs of different consumers.
[0006] The purpose of the present invention is achieved through the following technical solutions: A method for processing various vegetables by pickling, the method comprising the following steps: S1. Preliminary processing: peeling or picking, washing and air-drying the raw vegetables to be processed; S2. Pre-processing: Classify the native vegetables and bean and fruit ingredients and process them separately according to category; S3. Pickling in batches: The vegetables to be pickled are divided into several batches, and pickled in batches in a constant temperature warehouse.
[0007] Preferably, the processing method further comprises step S4, drying: after the various vegetables are taken out of the vat, they are placed in a drying area with sunlight for drying.
[0008] Preferably, the processing method further comprises step S5, post-processing: filling, weighing, vacuum sealing, printing production date and expiration date information, and packing and warehousing.
[0009] Preferably, the preliminary processing of step S1 specifically includes the following sub-steps: S101. Cut or remove inedible parts of native vegetables; S102, washing the raw vegetables to remove dirt, impurities and drug residues attached thereto; S103, drying the washed native vegetables in time.
[0010] Preferably, the specific sub-steps in the preliminary processing of step S1 also include step S104, cutting the native vegetables into several segments or strips.
[0011] Preferably, step S2 is pre-processed separately, specifically including the following sub-steps: S201. Native vegetables include high-moisture vegetables, and the high-moisture vegetables are subjected to salting and dehydration treatment; S202, native vegetables include flavor vegetables with their own characteristic smell, and the flavor vegetables are soaked to remove the smell; S203, the bean and fruit ingredients include beans and nuts, and each type of beans and nuts is boiled in boiling water respectively.
[0012] Preferably, the bean and fruit ingredients account for one third of the proportion of the diverse dishes; The beans in the bean and fruit ingredients include one or more of soybeans, black beans, broad beans, lentils, and peas; The nuts in the bean and fruit ingredients include one or more of peanuts, walnuts, almonds, cashews, hazelnuts, pistachios, and pine nuts.
[0013] Preferably, the batch pickling in step S3 specifically includes the following sub-steps: S301. The vegetables to be pickled include basic vegetables, which are composed of high-moisture vegetables that are salted and dehydrated and flavor vegetables that are soaked and deodorized. The basic vegetables are put into a vat and seasonings are added and sealed and pickled for no less than 30 days; S302, the vegetables to be pickled include spicy vegetables, and after step S301, the spicy vegetables are put into the vat and continue to be pickled for not less than 10 days; S303. After step S302, the cooked bean and fruit ingredients are put into a vat and continue to be pickled for not less than 10 days.
[0014] Preferably, the seasoning includes one or more of salt, soy sauce, vinegar, noodle sauce, sweet noodle sauce, broad bean paste, sugar, and cooking wine.
[0015] Preferably, the spicy vegetables include one or more of coriander, garlic sprouts, leeks, garlic, chili peppers, ginger, and Sichuan pepper.
[0016] The various dishes provided by the invention are obtained by pickling with sauce using the processing method.
[0017] Compared with existing products and processing technologies, the present invention has the following advantages: The invention provides a variety of vegetables and a method for processing the same in sauces and pickles. The processing method optimizes the processing steps, including fine preliminary treatment, separate pre-processing and batch pickling, etc. Each step is aimed at improving the taste and flavor of the final product; and through reasonable seasoning combination and pickling time control, the produced pickled vegetables have unique flavor characteristics, are fragrant, have a good taste and a long aftertaste.
[0018] The present invention provides a variety of vegetables and a method for processing the same in pickled sauces. The variety of vegetables satisfies consumers' growing demand for diversified tastes by achieving the diversification of dishes. Meanwhile, any chemical additives, such as preservatives and pigments, are avoided during the entire processing process, thereby ensuring the safety and health of the pickled vegetables and effectively avoiding the health risks that may be caused by long-term consumption. BRIEF DESCRIPTION OF THE DRAWINGS
[0019] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention and implement it according to the contents of the specification, the following is a detailed description of the preferred embodiments of the present invention in conjunction with the accompanying drawings.
[0020] Figure 1 This is a process flow chart of the pickling of various vegetables in Example 1; Figure 2 This is a process flow chart of the pickling of various vegetables in Example 2; Figure 3 This is a flow chart of the early stage processing of pickling various vegetables in Example 2; Figure 4 This is a flow chart of the pre-separated processing of the various vegetable pickles in Example 3; Figure 5 The present invention is a flow chart of pickling various vegetables in batches in Example 4. DETAILED DESCRIPTION
[0021] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0022] As a treasure among traditional foods, pickled vegetables have long been loved by consumers for their profound historical heritage and unique flavor. They are not only a reflection of local culture, but also a delicious choice on the daily table. However, the industry currently faces two major challenges: first, the pickled vegetables on the market are single in variety and lack diversity, making it difficult to meet the diverse needs of consumers; second, some manufacturers use a large amount of chemical additives in violation of regulations to extend the shelf life and enhance the sensory quality. Although this improves the appearance and taste of the product in the short term, it may pose a long-term threat to consumer health.
[0023] The purpose of the present invention is achieved through the following technical solutions: A method for processing various vegetables by pickling, the method comprising the following steps: S1. Preliminary processing: peeling or picking, washing and air-drying the raw vegetables to be processed; S2. Pre-processing: Classify the native vegetables and bean and fruit ingredients and process them separately according to category; S3. Pickling in batches: The vegetables to be pickled are divided into several batches, and pickled in batches in a constant temperature warehouse.
[0024] In specific application scenarios, the above processing method optimizes the processing steps, including fine preliminary treatment, pre-separate processing and batch pickling, etc. Each step is aimed at improving the taste and flavor of the final product; and through reasonable seasoning combination and pickling time control, the produced pickled vegetables have unique flavor characteristics, smell fragrant, taste good and have a long aftertaste.
[0025] In some examples, the processing method further includes step S5, drying: after the various vegetables are taken out of the vat, they are placed in a drying area with sunlight for drying.
[0026] In specific application scenarios, after the pickles are taken out of the jar, the excess water is effectively removed through the exposure to natural sunlight and evaporation, thereby reducing the humidity of the pickles and extending the storage time of the pickles. The reduction in humidity of the pickles can reduce the growth and reproduction of microorganisms and slow down the spoilage process of the pickles. Under appropriate storage conditions, the dried pickles can maintain their flavor and quality for a longer period of time.
[0027] Furthermore, when drying vegetables, you can also dry the vegetable soup. After the vegetables are out of the jar, put the vegetable soup in a container and expose it to the sun. The longer it is exposed to the sun, the better the taste will be, and the pickled vegetables will be more delicious. Drying the vegetable soup can not only evaporate the water content of the vegetable soup and concentrate the flavor, making the pickled vegetables more flavorful, but also promote chemical reactions through sunlight, enriching the aroma and taste. At the same time, drying can also remove impurities and improve purity, so that the vegetable soup can penetrate the vegetables more evenly and optimize the quality of pickled vegetables.
[0028] By drying the pickled vegetable soup and reusing it for pickling, not only can resources be recycled, raw material waste and production costs be reduced, but also significant environmental benefits can be achieved. During the drying process, harmful substances in the vegetable soup are decomposed and removed, reducing the risk of environmental pollution and avoiding potential pollution of water, soil and air, which is in line with the concept of green and environmentally friendly production.
[0029] In some examples, the processing method also includes step S5, post-processing: after the various vegetables are taken out of the tank, they are filled, weighed, vacuum sealed, the production date and expiration date information are printed, and the packaging and storage are processed.
[0030] In a specific application scenario, step S5 is an important link in the method for processing various vegetables into pickles, which involves the subsequent processing of the various vegetables after they are taken out of the tank, including a series of operations such as filling, weighing, vacuum sealing, and packing and warehousing.
[0031] Among them, filling is the process of taking out the pickled vegetables from the pickling tank and packaging them reasonably. This process helps to reduce the risk of contamination of the vegetables in subsequent processing and keep the products clean and hygienic.
[0032] Vacuum sealing, through vacuum sealing technology, can effectively remove the air in the package, reduce the oxygen content, thereby inhibiting the growth and reproduction of microorganisms, extending the shelf life of the product, while maintaining the original flavor and taste of the dish.
[0033] Weighing: Accurately weigh each serving of diverse dishes to ensure that the weight of each product is consistent, meet consumers' expectations for product specifications, and facilitate subsequent sales and inventory management.
[0034] Packing and warehousing: The packaged diverse vegetables are packed into boxes according to the specified quantity and specifications, and stored in the warehouse in an orderly manner. This not only helps the storage and transportation of the products, but also maintains the integrity and quality stability of the products during the circulation process.
[0035] Therefore, step S4 plays a vital role in the processing method of various vegetable pickles, which not only ensures the hygiene, safety, standardization and consistency of the products, but also enhances the market image and competitiveness of the products, and provides convenience for the circulation and sales of the products.
[0036] In some examples, the preliminary processing of step S1 specifically includes the following sub-steps: S101. Cut or remove inedible parts of native vegetables; S102, washing the raw vegetables to remove dirt, impurities and drug residues attached thereto; S103, drying the washed native vegetables in time.
[0037] In specific application scenarios, native vegetables include root vegetables, leafy vegetables, flower vegetables, stem vegetables and fruit vegetables. The rotten, moldy and insect-infested parts of root vegetables and fruit vegetables are cut off; or the old leaves, dead leaves, yellow leaves, diseased leaves and insect-eyed parts of leafy vegetables, flower vegetables and stem vegetables are picked off.
[0038] Use a vegetable washing machine to wash root vegetables or fruit vegetables to remove dirt and impurities on the surface. For roots that are difficult to clean, use a brush to scrub them; or rinse leafy vegetables, flower vegetables and stem vegetables with running water. Do not rub them hard to avoid damaging the leaf tissue.
[0039] In some examples, specific sub-steps in the preliminary processing of step S1 also include step S104, cutting the native vegetables into several segments or strips.
[0040] In a specific application scenario, in the specific sub-steps of the preliminary processing of step S1, S104 is a key processing link, that is, cutting the native vegetables. This step requires that the native vegetables, after being washed and dried, be cut into several sections or strips according to the needs of subsequent processing and pickling. The size, shape and uniformity of the cuts will affect the effect of subsequent pickling and the taste of the final product. Therefore, when executing step S104, it is necessary to strictly control the cutting standards to ensure the stable quality of the processed pickled vegetables.
[0041] In some examples, step S2 is pre-processed separately, specifically including the following sub-steps: S201. Native vegetables include high-moisture vegetables, which are subjected to salt-pickled dehydration treatment.
[0042] In a specific application scenario, the high-moisture vegetables include radishes, cucumbers, and cabbages. By salting the high-moisture vegetables, part of the water in the high-moisture vegetables can be effectively removed, so that the vegetables can absorb seasonings faster in the subsequent pickling process, thereby improving the pickling efficiency. At the same time, the volume of the dehydrated vegetables is reduced, which is not only convenient for subsequent filling and storage, but also optimizes the taste of the product, making the pickled pickles more crispy and delicious. In addition, during the salting process, salt penetrates into the vegetables, increasing the flavor and taste of the vegetables. More importantly, the growth and reproduction of microorganisms in the dehydrated vegetables are inhibited due to the reduced water content, thereby extending the shelf life of the pickled vegetables, which is of great significance for pickled vegetable products that need to be stored and transported for a long time. At the same time, the salting and dehydration treatment can also maintain the original color of the vegetables to a certain extent, making the final product more attractive.
[0043] S202. Native vegetables include flavorful vegetables with their own characteristic smells, and the flavorful vegetables are soaked to remove the odors.
[0044] Furthermore, flavorful vegetables include celery and mustard greens. Since celery and mustard greens have their own characteristic odors, although these odors give them unique flavors and nutritional value, they do not conform to the tastes of all consumers, and they produce an inharmonious taste with other seasonings when pickled. Therefore, they are soaked and deodorized in advance, specifically in a soaking liquid not exceeding 40°C for about an hour. Soaking is an effective method to remove the bad odor of flavorful vegetables. Through a specific soaking liquid, at a suitable soaking time and temperature, some volatile flavor substances in flavorful vegetables are dissolved or volatilized, thereby achieving a deodorizing effect. At the same time, soaking can also increase the crispness of flavorful vegetables, creating favorable conditions for subsequent pickling and taste improvement.
[0045] S203, the bean and fruit ingredients include beans and nuts, and each type of beans and nuts is boiled in boiling water respectively, wherein the bean and fruit ingredients account for one third of the proportion of the diversified dishes.
[0046] Furthermore, during the production, step S203 performs special processing on the bean and fruit ingredients, that is, each variety of beans and nuts is boiled in boiling water to soften the ingredients, remove impurities, promote the penetration of seasonings, and increase the nutrition of the variety dishes. These bean and fruit ingredients account for one-third of the proportion of the variety dishes, which not only enriches the taste and flavor level of the pickled vegetables, but also significantly improves the nutritional value of the product. Through scientific proportioning and processing, the pickled vegetables are able to achieve a balance in taste, flavor and nutritional value, thereby improving the market competitiveness of the product.
[0047] In some examples, the beans in the bean and fruit ingredients include one or more of soybeans, black beans, broad beans, lentils, and peas.
[0048] In specific application scenarios, the beans in the bean and fruit ingredients can highlight their unique flavor and increase the taste and nutritional value of various dishes. In addition, the beans in the bean and fruit ingredients include not only soybeans, black beans, broad beans, lentils, peas, but also other edible beans. On the premise of ensuring that the various dishes smell fragrant, taste good, and have a long aftertaste, technicians in this field can specifically select the variety and quantity of beans in the bean and fruit ingredients according to actual needs. Changes in the variety and quantity of beans in the bean and fruit ingredients do not affect the protection scope of this application.
[0049] The nuts in the bean and fruit ingredients include one or more of peanuts, walnuts, almonds, cashews, hazelnuts, pistachios, and pine nuts.
[0050] In specific application scenarios, nuts in bean and fruit ingredients can increase the taste and nutritional value of various dishes. In addition, nuts in bean and fruit ingredients include not only peanuts, walnuts, almonds, cashews, hazelnuts, pistachios, pine nuts, but also other nuts. On the premise of ensuring that the various dishes smell fragrant, taste good, and have a long aftertaste, technicians in this field can specifically select the variety and quantity of nuts in the bean and fruit ingredients according to actual needs. Changes in the variety and quantity of nuts in the bean and fruit ingredients do not affect the protection scope of this application.
[0051] In some examples, the batch pickling in step S3 specifically includes the following sub-steps: S301. The vegetables to be pickled include basic vegetables, which are composed of high-moisture vegetables that are salted and dehydrated and flavorful vegetables that are soaked and deodorized. The basic vegetables are put into a jar and seasonings are added and sealed and pickled for not less than 30 days.
[0052] In specific application scenarios, batch pickling of various vegetables can not only ensure that each batch of vegetables is fully and evenly pickled, improving the pickling quality, but also flexibly adjust the pickling conditions according to the characteristics of the vegetables, thereby improving the pickling efficiency. In addition, batch pickling facilitates production management and quality control, and helps reduce the risks caused by large-scale one-time pickling.
[0053] Furthermore, the high-moisture vegetables in the basic dishes are salted and dehydrated to remove excess water, reduce the risk of corruption, and increase the crisp and tender taste; and the flavorful vegetables are soaked to remove odors and bitterness, making the flavor pure and harmonious. The basic dishes are put into the jar and sealed with seasonings to stabilize the conditions, improve efficiency, and ensure quality. After more than 30 days of pickling, the seasonings are fully utilized and the flavor is rich and unique. Pre-treatment of salting and soaking reduces the activity of microorganisms and extends the shelf life; sealed pickling and sufficient time kill or inhibit microorganisms to improve hygiene and safety.
[0054] In some examples, the seasoning includes one or more of salt, soy sauce, vinegar, noodle sauce, sweet noodle sauce, bean paste, sugar, and cooking wine.
[0055] In specific application scenarios, seasonings play multiple roles in pickled vegetables, such as seasoning and enhancing flavor, preserving and preserving, adding color and relieving greasiness, and supplementing nutrition. They are an indispensable and important ingredient in the production of pickled vegetables.
[0056] In addition, under the premise of ensuring that the various dishes smell fragrant, taste good and have a long aftertaste, technical personnel in this field can specifically select the variety and quantity of seasonings according to actual needs. Changes in the variety and quantity of seasonings do not affect the protection scope of this application.
[0057] S302, the vegetables to be pickled include spicy vegetables. After step S301, the spicy vegetables are put into the vat and continue to be pickled for not less than 10 days.
[0058] In specific scenarios, the addition of spicy vegetables brings a unique aroma and spiciness to various dishes, making the flavor of various dishes more intense and the taste richer. The volatile oils and phenolic substances in spicy vegetables can interact with the ingredients in the basic dishes to produce complex flavors. By continuing to pickle for no less than 10 days, the aroma and spiciness of the spicy vegetables can be fully released and retained, so that the various dishes can still feel the obvious spicy taste when eaten.
[0059] In addition, some ingredients in spicy vegetables have antibacterial effects, which can extend the shelf life of pickled vegetables and improve their hygienic safety. At the same time, they are also rich in nutrients such as vitamins, minerals and antioxidants, which not only improve the flavor and taste of pickled vegetables, but also increase the nutritional value of the product.
[0060] In some examples, the spicy vegetables include one or more of coriander, garlic sprouts, leeks, garlic, chili peppers, and ginger. Under the premise of ensuring that the diverse vegetables smell fragrant, taste good, and have a long aftertaste, technical personnel in this field can specifically select the variety and quantity of spicy vegetables according to actual needs. Changes in the variety and quantity of spicy vegetables do not affect the scope of protection of this application.
[0061] S303. After step S302, the cooked bean and fruit ingredients are put into a vat and continue to be pickled for not less than 10 days.
[0062] In specific application scenarios, bean and fruit ingredients are put into the tank last. From the perspective of taste, the soft and glutinous bean and fruit ingredients form a sharp contrast with the crispness and tenderness of vegetables. This contrast can be retained and displayed to the maximum extent when the beans and fruits are added at the end, thereby enhancing the overall taste level and making the taste of pickled vegetables more rich and varied.
[0063] Bean fruit ingredients are rich in nutrients such as protein, fat, and cellulose. Their addition not only improves the taste and flavor of pickled vegetables, but also increases the nutritional value of the product. These nutrients can be retained and enhanced during the pickling process, providing more comprehensive nutritional support for pickled vegetables.
[0064] The various dishes provided by the invention are obtained by pickling with sauce using the processing method. Embodiment 1
[0065] Based on the above concept, this embodiment provides a variety of dishes for a specific application scenario, such as Figure 1 As shown, the method for pickling various vegetables comprises the following steps: S1. Preliminary processing: peeling or picking, washing and air-drying the raw vegetables to be processed; S2. Pre-processing: Classify the native vegetables and bean and fruit ingredients and process them separately according to category; S3, pickling in batches: the vegetables to be pickled are divided into several batches, and pickled in batches in a constant temperature warehouse; S5. Post-processing: After the various vegetables are taken out of the tank, they are filled, weighed, vacuum sealed, the production date and expiration date information are printed, and they are packed and put into storage. Embodiment 2
[0066] Based on the above concept, this embodiment provides a variety of dishes for a specific application scenario, such as Figure 1 As shown, the method for pickling various vegetables comprises the following steps: S1. Preliminary processing: peeling or picking, washing and air-drying the raw vegetables to be processed; S2. Pre-processing: Classify the native vegetables and bean and fruit ingredients and process them separately according to category; S3, pickling in batches: the vegetables to be pickled are divided into several batches, and pickled in batches in a constant temperature warehouse; S4, drying: After the various vegetables are taken out of the tank, they are placed in a drying area with sunlight for drying; S5. Post-processing: filling, weighing, vacuum sealing, printing production date and expiration date information, packing and warehousing. Embodiment 3
[0067] On the basis of embodiment 1 or 2, Figure 3 As shown, the preliminary processing of step S1 specifically includes the following sub-steps: S101. Cut or remove inedible parts of native vegetables; S102, washing the raw vegetables to remove dirt, impurities and drug residues attached thereto; S103, drying the washed native vegetables in time; S104, cutting the native vegetables into several sections. Embodiment 4
[0068] Based on the first embodiment, Figure 4 As shown, step S2 is pre-processed separately, and specifically includes the following sub-steps: S201. Native vegetables include high-moisture vegetables, and the high-moisture vegetables are subjected to salting and dehydration treatment; S202, native vegetables include flavor vegetables with their own characteristic smell, and the flavor vegetables are soaked to remove the smell; S203, the bean and fruit ingredients include beans and nuts, and each type of beans and nuts is boiled in boiling water respectively.
[0069] In the example, the bean and fruit ingredients account for one third of the proportion of the diverse dishes; Among them, the beans in the bean and fruit ingredients are specifically soybeans and black beans, and the nuts in the bean and fruit ingredients are specifically peanuts. Embodiment 5
[0070] Based on the first embodiment, Figure 5 As shown, step S3, pickling in batches, specifically includes the following sub-steps: S301, the vegetables to be pickled include basic vegetables, which are composed of high-moisture vegetables that are salted and dehydrated and flavor vegetables that are soaked and deodorized, and the basic vegetables are put into a vat and seasonings are added and sealed and pickled for 30 days; S302, the vegetables to be pickled include spicy vegetables, and after step S301, the spicy vegetables are put into the tank and pickled for 10 days; S303. After step S302, the cooked bean and fruit ingredients are put into a tank and pickled for 10 days.
[0071] In the example, the seasoning is specifically salt, soy sauce, and sweet bean paste.
[0072] In the example, the spicy vegetables are specifically garlic sprouts and leeks. Embodiment 6
[0073] Various dishes are obtained by pickling in the processing methods of embodiments 1, 3, 4 and 5. Embodiment 7
[0074] Various dishes are obtained by pickling in the processing methods of Examples 2 to 5.
Claims
1. A method for processing various vegetable pickles, characterized in that: The processing method comprises the following steps: S1. Preliminary processing: peeling or picking, washing and air-drying the raw vegetables to be processed; S2. Pre-processing: Classify the native vegetables and bean and fruit ingredients and process them separately according to category; S3. Pickling in batches: The vegetables to be pickled are divided into several batches, and pickled in batches in a constant temperature warehouse.
2. The method for processing various vegetable pickles according to claim 1, characterized in that: The processing method further comprises step S4, drying: after the various vegetables are taken out of the vat, they are placed in a drying area with sunlight for drying.
3. The method for processing various vegetable pickles according to claim 1 or 2, characterized in that: The processing method also includes step S5, post-processing: filling, weighing, vacuum sealing, printing production date and validity period information, and packing and warehousing.
4. The method for processing various vegetable pickles according to claim 1, characterized in that: In the preliminary processing of step S1, the following sub-steps are specifically included: S101. Cut or remove inedible parts of native vegetables; S102, washing the raw vegetables to remove dirt, impurities and drug residues attached thereto; S103, drying the washed native vegetables in time.
5. The method for processing various vegetable pickles according to claim 4, characterized in that: The specific sub-steps in the preliminary processing of step S1 also include step S104, cutting the native vegetables into several segments or strips.
6. The method for processing various vegetable pickles according to claim 1, characterized in that: Step S2 is pre-processed separately, and specifically includes the following sub-steps: S201. Native vegetables include high-moisture vegetables, and the high-moisture vegetables are subjected to salting and dehydration treatment; S202, native vegetables include flavor vegetables with their own characteristic smell, and the flavor vegetables are soaked to remove the smell; S203, the bean and fruit ingredients include beans and nuts, and each type of beans and nuts is boiled in boiling water respectively.
7. The method for processing various vegetable pickles according to claim 6, characterized in that: The bean and fruit ingredients account for one third of the proportion of the diverse dishes; The beans in the bean and fruit ingredients include one or more of soybeans, black beans, broad beans, lentils, and peas; The nuts in the bean and fruit ingredients include one or more of peanuts, walnuts, almonds, cashews, hazelnuts, pistachios, and pine nuts.
8. The method for processing various vegetable pickles according to claim 1, characterized in that: Step S3, pickling in batches, specifically includes the following sub-steps: S301. The vegetables to be pickled include basic vegetables, which are composed of high-moisture vegetables that are salted and dehydrated and flavor vegetables that are soaked and deodorized. The basic vegetables are put into a vat and seasonings are added and sealed and pickled for no less than 30 days; S302, the vegetables to be pickled include spicy vegetables, and after step S301, the spicy vegetables are put into the vat and continue to be pickled for not less than 10 days; S303. After step S302, the cooked bean and fruit ingredients are put into a vat and continue to be pickled for not less than 10 days.
9. The method for processing various vegetable pickles according to claim 8, characterized in that: The seasoning includes one or more of salt, soy sauce, vinegar, noodle sauce, sweet noodle sauce, bean paste, sugar, and cooking wine; The spicy vegetables include one or more of coriander, garlic sprouts, leeks, garlic, chili peppers, ginger, and Chinese prickly ash.
10. A variety of vegetables pickled by the processing method according to any one of claims 1 to 9.