CN100393237C

CN100393237C - Method for preparing vegetables pickled in fermented soya beans, and said pickled vegetables

Info

Publication number: CN100393237C
Application number: CNB200610098530XA
Authority: CN
Inventors: 赵绍山
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-07-04
Filing date: 2006-07-04
Publication date: 2008-06-11
Anticipated expiration: 2026-07-04
Also published as: CN1868323A

Abstract

The present invention provides a fermented soybean pickle and a preparation method thereof. The preparation method comprises the following steps that (1), soybeans are soaked and boiled by water, and are prepared into fermented soybeans; (2), vegetables are cut into blocks, strips, sheets, sections or threads or the vegetables are dried and then are softened; (3), 100kg of fermented soybean, 20 to 30 g of pepper, 20 to 30 g of aniseed, 15 to 25 g of cassia, 20 to 40 g of white pepper, 100 to 160 g of ginger, 150 to 250 g of gourmet powder, 0 to 1kg of capsicum powder, 0 to 1kg of white sugar, 3 to 5kg sauce, 5 to 8kg of salt, and one of 30 to 40kg of cut vegetable or 30 to 40kg of cut vegetable which is dried and then is softened are evenly stirred, and are put into a jar; after the jar is sealed and is put in a cold place for 20 to 30 days, the fermented soybean pickle is obtained. The fermented soybean pickle prepared by the present invention has a unique taste, the vegetables have the color and the flavor of the fermented soybean, the taste of the fermented soybean is fresh and delicious, the fermented soybean is fluffy and is crumbed, and the soup of the fermented soybean pickle is fresh and delicious. The preparation method of the fermented soybean pickle of the present invention has the advantages of simplicity and low cost.

Description

The preparation method of pickles of fermented soya beans and the pickles of fermented soya beans for preparing with this method

Technical field

The present invention relates to a kind of preparation method of pickles, relate in particular to a kind of preparation method of pickles of fermented soya beans, also relate to pickles of fermented soya beans with this method preparation.

Background technology

The with a long history of pickles pickled by China, and pickles not only have the color, smell and taste of sauce, but also kept kenel and the tender and crisp characteristics of quality of vegetables, is indispensable delicacies on the dining table therefore.Along with improving constantly of people's living standard, need the pickles of more different taste.Present existing pickles can't satisfy consumer's needs.

Summary of the invention

The purpose of this invention is to provide a kind of preparation method of pickles of fermented soya beans and the pickles of fermented soya beans for preparing with this method.Adopt the pickles of fermented soya beans of preparation method's preparation of pickles of fermented soya beans of the present invention to have unique taste, wherein vegetables have the color, smell and taste of fermented soya bean, fermented soya bean delicious flavour, softization slag, pickles of fermented soya beans is the brand-new pickles of a kind of local flavor, can satisfy consumer's needs, overcome the at present existing few deficiency of pickles kind.

The preparation method of pickles of fermented soya beans of the present invention, its step is as follows:

1. preparation fermented soya bean

Select full grains, no worm-eaten, do not have the rotten soya bean that goes rotten; The required soya bean that had selected is cleaned up, use then less than 40 ℃ water logging and steeped 2-5 hour, pull out; Water boils again, pulls out, drains; With the gunnysack parcel, be incubated airtight cultivation while hot, beans is covered with mucus after 5-7 days, can be pulled into silk, and unique fermented soya bean fragrance is arranged, and obtains fermented soya bean;

2. preparation pickles of fermented soya beans

1) handles vegetables: select the vegetables that fresh nothing rots, remove root, the base of a fruit, Lao Pi, wash clean; The vegetables of wash clean are cut into one of piece, bar, sheet, section or silk, standby; Or with the vegetables airing of above-mentioned cutting to easing back, standby; Vegetables are generally adopted one of hot pickled mustard tube head, ternip, carrot, red flesh radish, carrot, leaf mustard, cucumber, leaf mustard or Chinese cabbage;

2) raw material of pickles of fermented soya beans and proportioning; The vegetables 30-40Kg of above-mentioned freshly prepd fermented soya bean 100Kg, Chinese prickly ash 20-30g, aniseed 20-30g, cassia bark 15-25g, white pepper 20-40g, ginger 100-160g, monosodium glutamate 150-250g, paprika 0-1Kg, white sugar 0-1Kg, soy sauce 3-5Kg, salt 5-8Kg, above-mentioned cutting or the vegetables 30-40Kg airing of above-mentioned cutting are to one of easing back;

3) preparation pickles of fermented soya beans: the raw material of required above-mentioned pickles of fermented soya beans is mixed thoroughly, and the rearmounted shady and cool place of dress altar compacting and sealing 20-30 days obtains pickles of fermented soya beans.

The taste that the pickles of fermented soya beans of preparation method's preparation of employing pickles of fermented soya beans of the present invention has the uniqueness of fermented soya bean and vegetables co-fermentation, wherein vegetables have the color, smell and taste of fermented soya bean, fermented soya bean delicious flavour, softization slag, soup juice deliciousness.Pickles of fermented soya beans of the present invention adopts freshly prepd fermented soya bean to add condiment, add the vegetables of cutting or airing again to the vegetables that ease back, the pickles of fermented soya beans local flavor of being made has nothing in common with each other again, and the vegetables in the pickles of fermented soya beans of the fresh vegetables of adding cutting are fresher and tenderer, crisp, soup juice delicate fragrance; It is crisp tough, good to eat to the vegetables in the pickles of fermented soya beans of the vegetables that ease back to add airing.Sugar and capsicum can not put or put in right amount in the pickles of fermented soya beans preparation process of the present invention, the demand that can satisfy the diabetic and not eat the people of capsicum.Pickles of fermented soya beans of the present invention is the brand-new pickles of a kind of local flavor, can satisfy consumer's needs.The preparation method of pickles of fermented soya beans of the present invention is simple, and required equipment price is low, so cost is low.

Raw material required for the present invention, equipment all can be bought in market.

The specific embodiment

Embodiment 1

Preparation method by above-mentioned pickles of fermented soya beans prepares pickles, the first step wherein, and during the preparation fermented soya bean, soybean soaking 2 hours is incubated airtight cultivation 5 days; When wherein second step was handled vegetables, the 30Kg leaf mustard is cut into silk, airing is to easing back again; During the preparation pickles of fermented soya beans, freshly prepd fermented soya bean 100Kg, Chinese prickly ash 20g, aniseed 30g, cassia bark 20g, white pepper 20g, ginger 100g, monosodium glutamate 150g, paprika 0.5Kg, soy sauce 5Kg, salt 6Kg and above-mentioned airing to the leaf mustard silk that eases back is mixed thoroughly; The rearmounted shady and cool place of dress altar and sealing 25 days.

Embodiment 2

Preparation method by above-mentioned pickles of fermented soya beans prepares pickles, the first step wherein, and during the preparation fermented soya bean, soybean soaking 2 hours is incubated airtight cultivation 7 days; When wherein second step was handled vegetables, the 40Kg cucumber is cut into inch strips; During the preparation pickles of fermented soya beans, freshly prepd fermented soya bean 100Kg, Chinese prickly ash 23g, aniseed 20g, cassia bark 15g, white pepper 30g, ginger 130g, monosodium glutamate 180g, soy sauce 3Kg, salt 5Kg and above-mentioned cucumber strip are mixed thoroughly; The rearmounted shady and cool place of dress altar and sealing 20 days.

Embodiment 3

Preparation method by above-mentioned pickles of fermented soya beans prepares pickles, the first step wherein, and during the preparation fermented soya bean, soybean soaking 5 hours is incubated airtight cultivation 6 days; When wherein second step was handled vegetables, the 40Kg ternip is cut into piece, airing is to easing back again; Make freshly prepd when being equipped with pickles of fermented soya beans, with fermented soya bean 100Kg, Chinese prickly ash 30g, aniseed 20g, cassia bark 25, mix thoroughly from pepper 40g, ginger 160g, monosodium glutamate 250g, white sugar 0.7Kg, soy sauce 4Kg, salt 8Kg and above-mentioned airing to the ternip piece that eases back; The rearmounted shady and cool place of dress altar compacting and sealing 30 days.

Embodiment 4

Preparation method by above-mentioned pickles of fermented soya beans prepares pickles, the first step wherein, and during the preparation fermented soya bean, soybean soaking 4 hours is incubated airtight cultivation 7 days; When wherein second step was handled vegetables, 35Kg hot pickled mustard tube head is cut into slices, airing is to easing back again; During the preparation pickles of fermented soya beans, freshly prepd fermented soya bean 100kg, Chinese prickly ash 25g, aniseed 27g, cassia bark 22, white pepper 35g, ginger 140g, monosodium glutamate 230g, paprika 1Kg white sugar 1Kg, soy sauce 4Kg, salt 7Kg and above-mentioned airing to the hot pickled mustard tube head sheet that eases back is mixed thoroughly; The rearmounted shady and cool place of dress altar compacting and sealing 28 days.

Embodiment 5

Preparation method by above-mentioned pickles of fermented soya beans prepares pickles, the first step wherein, and during the preparation fermented soya bean, soybean soaking 3 hours is incubated airtight cultivation 5 days; When wherein second step was handled vegetables, 30Kg Chinese cabbage is cut into chunks, during the preparation pickles of fermented soya beans, mix freshly prepd fermented soya bean 100Kg, Chinese prickly ash 25g, aniseed 23g, cassia bark 18, white pepper 25g, ginger 120g, monosodium glutamate 200g, paprika 0.6Kg white sugar 0.8Kg, soy sauce 3Kg, salt 6Kg and above-mentioned Chinese cabbage section thoroughly the dress altar and seal rearmounted shady and cool place 20 days.

Claims

1. the preparation method of a pickles of fermented soya beans, its step is as follows:

1) preparation fermented soya bean

Select full grains, no worm-eaten, do not have the rotten soya bean that goes rotten; The soya bean that had selected is cleaned up, use then less than 40 ℃ water logging and steeped 2-5 hour, pull out; Water boils again, pulls out, drains; With the gunnysack parcel, be incubated airtight cultivation while hot, beans is covered with mucus after 5-7 days, can be pulled into silk, and unique fermented soya bean fragrance is arranged, and obtains fermented soya bean;

2) preparation pickles of fermented soya beans

(1) handle vegetables: the vegetables that select fresh nothing to rot, remove root, the base of a fruit, Lao Pi, wash clean; The vegetables of wash clean are cut into one of piece, bar, sheet, section or silk, standby; Or with the vegetables airing of above-mentioned cutting to easing back, standby;

(2) raw material of pickles of fermented soya beans and proportioning: the vegetables 30-40Kg of above-mentioned freshly prepd fermented soya bean 100Kg, Chinese prickly ash 20-30g, aniseed 20-30g, cassia bark 15-25g, white pepper 20-40g, ginger 100-160g, monosodium glutamate 150-250g, paprika 0-1Kg, white sugar 0-1Kg, soy sauce 3-5Kg, salt 5-8Kg, above-mentioned cutting or above-mentioned airing are to the vegetables 30-40Kg that eases back;

(3) preparation pickles of fermented soya beans: the raw material of required above-mentioned pickles of fermented soya beans is mixed thoroughly, and the rearmounted shady and cool place of dress altar compacting and sealing 20-30 days obtains pickles of fermented soya beans.

2. the preparation method of pickles of fermented soya beans according to claim 1 is characterized in that described vegetables are one of hot pickled mustard tube head, ternip, carrot, red flesh radish, leaf mustard, cucumber, leaf mustard or Chinese cabbage.

3. the pickles of fermented soya beans of the preparation method of pickles of fermented soya beans as claimed in claim 1 or 2 preparation.