Pickling method of spicy and salty fragrant-flowered garlic
By precisely controlling the pickling parameters and reasonable storage methods, problems such as unstable flavor and nutrient loss in traditional leek pickling methods are solved, and the high quality, long shelf life and diversified taste of spicy and salty leeks are achieved.
Patent Information
- Application Number
- CN202510089376.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-21
- Publication Date
- 2025-03-28
AI Technical Summary
The traditional leek pickling method lacks precise control, resulting in unstable flavor, which may produce a bad taste, and relies on a large amount of salt to affect the original taste and health and safety, and is prone to spoilage and nutrient loss during storage.
The method of precisely controlling the pickling parameters includes the selection of fresh and high-quality leeks, and through the steps of cleaning, drying, pickling and seasoning, ensuring the uniformity of pickling and consistency of taste, and extending the shelf life through reasonable storage.
It improves the pickling efficiency, ensures the uniform flavor and high quality of the finished leek, extends the shelf life, meets consumers' needs for healthy, delicious and convenient foods, and adds a spicy taste.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food production, in particular to a method for pickling spicy and salty leeks. Background Art
[0002] As a widely grown vegetable, leek has always been loved by consumers for its unique aroma and rich nutritional value. In traditional food culture, leek is often used to make a variety of delicious dishes, among which pickled leek is a common processing method, which not only prolongs the shelf life of leek, but also gives it a unique flavor.
[0003] However, there are some problems with the traditional method of pickling leeks. First, there is often a lack of precise control during the pickling process. Fluctuations in key parameters such as pickling time, temperature, and salinity may lead to unstable flavors of the finished leeks or even a bad taste. Second, traditional pickling methods usually rely on large amounts of salt to inhibit the growth of microorganisms, which not only affects the original flavor of the leeks, but also poses potential risks to consumers' health. In addition, traditional pickled leeks are prone to deterioration and nutrient loss during storage, limiting their long-term storage and widespread application.
[0004] In recent years, with the advancement of food technology and the improvement of consumers' requirements for food quality, the improvement and innovation of traditional pickling methods has become an important topic in the food industry. By introducing modern food processing technology, such as precise control of pickling parameters, optimization of seasoning formulas, and the use of new packaging materials, the quality and safety of pickled leeks can be significantly improved, while extending their shelf life, meeting consumers' demand for healthy, delicious, and convenient food.
[0005] Under this background, the invention provides a method for pickling spicy and salty leeks. Summary of the invention
[0006] In order to solve the problems of the prior art, the invention provides a method for pickling spicy and salty leeks.
[0007] In order to solve the above technical problems, the present invention is achieved through the following technical solutions: a method for pickling spicy and salty leeks, comprising the following steps:
[0008] S1: Material selection step: Select fresh, pest-free, tender and crisp high-quality leeks as pickling raw materials, preferably leeks grown in the north in spring and autumn;
[0009] S2: Washing step: Rinse the selected leeks thoroughly with clean running water to remove dirt, impurities and pesticide residues on the surface;
[0010] S3: Drying step: Dry the washed leeks naturally or use air drying equipment to remove surface moisture to ensure that there is no residual moisture on the surface of the leeks to avoid corruption during the pickling process;
[0011] S4: pickling step: mix the dried leeks with salt in a weight ratio of 2:1, preferably green salt, spread the leeks on bamboo strips or other materials with good air permeability, sprinkle the salt evenly, ensure that each layer of leeks is covered with salt, place in a well-ventilated environment away from direct sunlight, turn the leeks over at least three times a day, and continue for 7 to 10 days until the leeks no longer secrete excess water, become flexible and have a strong flavor;
[0012] S5: Seasoning step: Season the pickled leeks according to personal taste, including but not limited to:
[0013] Fragrant salty chives: Rinse the pickled chives with clean water to remove excess salt, drain and chop, add appropriate amount of MSG and sesame oil and mix well;
[0014] Spicy salty chives: Add chopped pickled chilies to the above-mentioned fragrant salty chives, mix well, and adjust the amount of MSG and sesame oil as needed;
[0015] S6: Storage steps: Put the seasoned leeks into a clean glass jar or ceramic jar, seal it, and place it in a cool and dry place for long-term storage.
[0016] In this method, through refined processing steps and unique seasoning methods, delicious food that retains the original nutrients and flavor of leeks and adds a spicy taste is produced. This method not only enriches people's table choices, but also meets the diverse needs of different consumers for food flavor and taste. At the same time, through reasonable pickling and storage methods, the shelf life of leeks is effectively extended, allowing this seasonal vegetable to be enjoyed even when it is not in season.
[0017] By adding seasonings such as peppers, the pickled leeks by this method not only have the deliciousness of traditional salty leeks, but also add a spicy taste, satisfying consumers' higher pursuit of food flavor; in the pickling process, a more refined operation method is adopted, such as regular turning, evenly sprinkling salt, etc., to ensure the uniformity of pickled leeks and the consistency of taste. At the same time, by controlling the pickling time and environmental conditions, the deterioration and nutrient loss of leeks during the pickling process are effectively avoided; in the seasoning and storage process of pickled leeks, attention is paid to the hygiene and safety of food, and the shelf life of the product is effectively extended by high-temperature disinfection and sealed storage, so that consumers can store and eat more conveniently; in the pickling process, the nutritional components of leeks, such as vitamins, minerals and dietary fiber, are retained as much as possible, so that the pickled leeks still have high nutritional value.
[0018] In some specific embodiments, in the drying step in S3, when natural drying is adopted, the leeks should be prevented from being directly exposed to sunlight to avoid destroying the color and nutritional components of the leeks.
[0019] In some specific embodiments, in the pickling step in S4, to ensure uniform pickling, the leeks may be turned over every few hours in the early stage of pickling to promote the penetration of salt and the discharge of moisture from the leeks.
[0020] In some specific embodiments, in the seasoning step in S5, the type and amount of seasoning can be adjusted according to personal preference, including but not limited to pickled peppers or chili powder, monosodium glutamate and sesame oil seasonings, to produce pickled leeks with unique flavor, spicy and delicious.
[0021] In some specific embodiments, in the storage step in S6, in order to ensure the preservation quality of the leek, the container can be sterilized at high temperature before canning, and before sealing, it can be ensured that there is no moisture residue on the surface of the leek.
[0022] Daqingyan salt clears away heat, cools blood, and improves eyesight. It is used for vomiting blood, hematuria, swollen and bleeding gums, red and swollen eyes, and eye ulcers.
[0023] Allium tuberosum Rottler ex Spreng, also known as leek and long vegetable, belongs to the genus Allium of the Liliaceae family and is a perennial herb. Leeks like cold weather, are drought-tolerant, have strong adaptability to soil, and are medium-light, long-day plants. Leeks are tender, delicious, and have a unique aroma. They are rich in a variety of nutrients and have high edible value. Leek seeds can be used as medicine, which has the effects of warming the liver and kidneys, strengthening yang and consolidating essence. Leeks are tender, delicious, and have a unique aroma. They are also rich in nutrients such as protein, carbohydrates, vitamin C, cellulose, and organic ingredients such as sulfides, saponins, and flavonoids, and have high edible value.
[0024] Medicinal value: The dried mature seeds of leek contain fatty acids, volatile oils, saponins, nucleosides, alkaloids, flavonoids, active peptides, sulfides, and other chemical components. It has a unique and slightly fragrant smell, and its taste is slightly salty and slightly spicy. It has the effects of warming the liver and kidney, strengthening yang and consolidating essence. It is mainly used to treat liver and kidney deficiency, waist and knee pain, impotence and spermatorrhea, enuresis and frequent urination, leucorrhea and other symptoms.
[0025] The beneficial effects of the present invention are:
[0026] 1. By precisely controlling key parameters such as pickling time, turning frequency and seasoning ratio, the stability and repeatability of the pickling process are ensured, effectively improving the pickling efficiency. At the same time, the strict pickling and seasoning process ensures the uniform flavor and high quality of the finished leeks; at the same time, by innovatively adding seasonings such as chili powder, the pickled leeks by this method not only retain the deliciousness of traditional salty leeks, but also add a unique spicy taste, enriching the taste experience of consumers and meeting the market's demand for diversified food flavors;
[0027] 2. This method focuses on retaining the nutritional components of leeks, such as vitamins, minerals and dietary fiber, during the pickling process, so that the finished leeks are not only delicious but also have high nutritional value. In addition, through measures such as high-temperature disinfection and sealed storage, microbial contamination is effectively avoided to ensure the safety of the product; the leeks pickled by this method effectively extend the shelf life of the product through reasonable seasoning and storage methods, so that consumers can conveniently enjoy this delicious food even in the non-production season. At the same time, the sealed storage method is also easy to carry and store, which increases the practicality and convenience of the product. DETAILED DESCRIPTION
[0028] The following will be combined with 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 making creative work are within the scope of protection of the present invention.
[0029] Example 1: Basic Spicy and Salty Leek Pickling
[0030] 1. Material Preparation
[0031] Chives: Choose 500 grams of fresh chives grown in the north in autumn. The leaves should be emerald green, the texture should be crisp and tender, and free of diseases and pests.
[0032] Salt: Use 250 grams of high-quality green salt to ensure it is free of impurities and high in purity.
[0033] Seasoning: 10 grams of chili powder (medium spicy), 2 grams of MSG, 5 milliliters of sesame oil.
[0034] 2. Wash and dry
[0035] Rinse the leeks under running water, paying special attention to the mud and sand between the roots and leaves, then drain.
[0036] Spread the washed leeks evenly on clean gauze and place in a ventilated and cool place to dry naturally until there are no obvious water droplets on the surface, which takes about 2-3 hours.
[0037] 3. Pickling process
[0038] In a clean container, mix the dried leeks and green salt in a ratio of 2:1, that is, add 250 grams of green salt to 500 grams of leeks.
[0039] Gently rub the leeks with your hands to ensure full contact with the salt, then spread them flat on a bamboo strip or plastic basket with good air permeability, separating each layer with a small amount of salt.
[0040] Place the pickling container in a well-ventilated environment away from direct sunlight, and turn it over once in the morning and evening every day to ensure even pickling.
[0041] After seven days of pickling, the leeks should be dark green, flexible, and have no excess moisture. They can now be seasoned.
[0042] 4. Seasoning and storage
[0043] Rinse the pickled leeks with clean water to remove excess salt, then drain.
[0044] Chop the chives, add 10 grams of chili powder, 2 grams of MSG, and 5 milliliters of sesame oil, and mix well.
[0045] Put the seasoned leeks into a clean glass jar, seal it and store it in a cool and dry place.
[0046] 5. Data Validation
[0047] Sensory evaluation: 10 tasters were invited to conduct sensory evaluation of the pickled spicy and salty leeks, including color, aroma, taste and overall flavor. The results showed that all tasters gave high praise, believing that it had a emerald green color, rich aroma, crisp and tender taste, and unique flavor.
[0048] Microbiological testing: The pickled leeks were tested for microorganisms, including those for common pathogens such as E. coli and Salmonella. The results showed that all test items met food safety standards, indicating that the pickling process effectively inhibited the growth of microorganisms.
[0049] Shelf life test: The sealed spicy salty leeks were placed at room temperature (about 25°C) to observe their shelf life. After 3 months of observation, no obvious deterioration was found, such as color change, odor, etc., indicating that the leeks pickled by this method have a longer shelf life.
[0050] Example 2: Adjusting the marinating time and seasoning ratio
[0051] In order to further verify the effect of pickling time and seasoning ratio on the flavor of leeks, we made the following adjustments:
[0052] Pickling time: Two groups of experiments were conducted with the pickling time shortened to 5 days and extended to 10 days.
[0053] Seasoning ratio: The amount of chili powder was adjusted to 5 grams and 15 grams, and two groups of experiments were conducted respectively.
[0054] Data Validation:
[0055] Flavor evaluation: Through sensory evaluation, it was found that the flavor of leeks pickled for 5 days was slightly insufficient, while leeks pickled for 10 days were too salty and astringent. Therefore, 7 days of pickling time is the most suitable.
[0056] Spiciness evaluation: 5 grams of chili powder is less spicy, suitable for consumers who do not like spicy food; while 15 grams of chives is too spicy, which may affect the acceptance of some consumers. Therefore, 10 grams of chili powder can maintain the flavor while satisfying the taste needs of most consumers.
[0057] In summary, through the verification of Example 1 and Example 2, we determined the optimal parameters of the spicy and salty leek pickling method, namely 500 grams of leek, 250 grams of green salt, 10 grams of chili powder, 2 grams of monosodium glutamate, 5 milliliters of sesame oil, pickling time of 7 days, and sealed storage in a cool and dry place after seasoning. This method not only ensures the flavor and nutritional value of leek, but also has a high shelf life and safety.
[0058] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A method for pickling spicy and salty leeks, characterized in that: The following steps are involved: S1: Material selection step: Select fresh, pest-free, tender and crisp high-quality leeks as pickling raw materials, preferably leeks grown in the north in spring and autumn; S2: Washing step: Rinse the selected leeks thoroughly with clean running water to remove dirt, impurities and pesticide residues on the surface; S3: Drying step: Dry the washed leeks naturally or use air drying equipment to remove surface moisture to ensure that there is no residual moisture on the surface of the leeks to avoid corruption during the pickling process; S4: pickling step: mix the dried leeks with salt in a weight ratio of 2:1, preferably green salt, spread the leeks on bamboo strips or other materials with good air permeability, sprinkle the salt evenly, ensure that each layer of leeks is covered with salt, place in a well-ventilated environment away from direct sunlight, turn the leeks over at least three times a day, and continue for 7 to 10 days until the leeks no longer secrete excess water, become flexible and have a strong flavor; S5: Seasoning step: Season the pickled leeks according to personal taste, including but not limited to: Fragrant salty chives: Rinse the pickled chives with clean water to remove excess salt, drain and chop, add appropriate amount of MSG and sesame oil and mix well; Spicy salty chives: Add chopped pickled chilies to the above-mentioned fragrant salty chives, mix well, and adjust the amount of MSG and sesame oil as needed; S6: Storage steps: Put the seasoned leeks into a clean glass jar or ceramic jar, seal it, and place it in a cool and dry place for long-term storage.
2. The method for pickling spicy and salty leeks according to claim 1, characterized in that: In the drying step in S3, when natural drying is adopted, the leeks should be prevented from being directly exposed to sunlight to avoid damaging the color and nutritional components of the leeks.
3. The method for pickling spicy and salty leeks according to claim 1, characterized in that: In the pickling step in S4, in order to ensure uniform pickling, the leeks can be turned over every few hours in the early stage of pickling to promote the penetration of salt and the discharge of moisture inside the leeks.
4. The method for pickling spicy and salty leeks according to claim 1, characterized in that: In the seasoning step in S5, the type and amount of seasoning can be adjusted according to personal preference, including but not limited to pickled peppers or chili powder, monosodium glutamate and sesame oil seasoning, to produce pickled leeks with unique flavor, spicy and delicious.
5. The method for pickling spicy and salty leeks according to claim 1, characterized in that: In the storage step in S6, in order to ensure the preservation quality of the leeks, the container can be sterilized at high temperature before canning, and before sealing, it can be ensured that there is no moisture residue on the surface of the leeks.