CN101036512A - Method for bloating fresh huicai - Google Patents
Method for bloating fresh huicai Download PDFInfo
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- CN101036512A CN101036512A CNA2006100433037A CN200610043303A CN101036512A CN 101036512 A CN101036512 A CN 101036512A CN A2006100433037 A CNA2006100433037 A CN A2006100433037A CN 200610043303 A CN200610043303 A CN 200610043303A CN 101036512 A CN101036512 A CN 101036512A
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Abstract
A method for curing colorful and tasty fresh vegetables for supplying harmless salted vegetables for people for improving quality and grade of life. The fresh vegetables are cured by weighing eight kinds of fresh vegetables according to some proportion, immersion, peeling, cleaning, boiling, natural drying, cutting to segments, pouring into prepared soup, stirring evenly, sealing, and standing.
Description
Affiliated technical field:
The present invention utilizes various fresh vegetables to pickle into the process of good to eat salted vegetables beautiful in colour, delicious through certain batching.
Background technology
At present, along with improving constantly of people's living standard, the refrigerant good to eat salted vegetables back of the body is welcome.But there is two large problems in the salted vegetables that can buy on the market: the one, become very much; The 2nd, color is single.The salted vegetables and the salinity that are homogeneous dark reddish brown mostly are especially big, and neither attractive in appearance do not have appetite again, and especially a large amount of doping to long-term eater of Nacl have been brought a lot of side effects in curing process, jeopardize healthy.
How just can be able to eat green relieved good to eat salted vegetables not only beautiful in colour but also delicious, the problem that has become people to pay close attention to.
Summary of the invention
A kind of method for salting that the purpose of this invention is to provide a kind of not only beautiful in colour but also delicious good to eat salted vegetables, allow people be able to eat green relieved salted vegetables exactly, to improve people's quality of life and grade, that not only eats is good, also to eat aesthetic feeling, to satisfy the needs of the different levels masses to salted vegetables.
Method of the present invention comprises the steps:
8 kinds of fresh vegetables that will match by a certain percentage exactly boil through soaking, remove the peel, clean, quick-boiling, dry, after the segment, in the slurry soup of going into to boil, the sealing that stirs, place a period of time after, a kind of good to eat new fresh huicai not only beautiful in colour but also delicious is just pickled successfully.
Said 8 kinds of fresh vegetables one are meant the fruit class of plant: cucumber, green pepper, fresh kidney beans, French beans, dark purple green pepper; Two are meant the tubers of plant: lotus root, carrot, Chinese yam.
The amount ratio of 8 kinds of vegetables is:
Cucumber 100
Green pepper 80
Fresh kidney beans 50
French beans 50
Dark purple green pepper 20
Lotus root 60
Carrot 10
Chinese yam 50
Said immersion is exactly to be put into fruit class vegetables in 25 ℃ the warm water and to dope a small amount of vegetables cleaning agent to soak 45 minutes, to remove the residues of pesticides of vegetables.
Said peeling is exactly that the skin of lotus root, Chinese yam is wiped off.
Said cleaning is meant that the various vegetables that will get ready are put into rubbing in the refrigerant water, clean twice; Wherein crumple 2 minutes again after lotus root and the Chinese yam segment, and wash twice, reduce the amount of sticking with paste juice with clear water.
Said quick-boil to boil be meant cleaned fresh kidney beans, French beans, green pepper, dark purple green pepper be put in the boiled water and boil slightly, pull out and be put in the cold water.
Said drying is meant that the vegetables of cleaning, quick-boiling after boiling are put into the cool place, the ventilation is evaporated moisture fully with soaking, remove the peel, crumpling.
Said segment is meant is cut into cucumber, green pepper, fresh kidney beans, French beans, dark purple green pepper, lotus root, carrot, Chinese yam 2 cun long dish section.
The said slurry soup that boils is meant peanut oil to going in the iron pan, and low baking temperature burns when eighty per cant opens, and the soy sauce of high-quality, vinegar to going in the pot, to going into white sugar, are added a little refined salt more simultaneously; Then the Chinese prickly ash of wrapping with square-bottomed bamboo basket cloth, anise, fennel seeds, big 4 kinds of flavouring of onion parts are put into pot, after temperature is burnt and is opened, boiled 5～8 minutes, when kettle temperature drops to 80 ℃～90 ℃, scooping out the slurry soup that boils filters with 80～90 purpose square-bottomed bamboo basket cloth, precipitation and impurity are filtered, put into ginger splices, garlic sheet again.
The amount ratio of 5 kinds of seasoning matter is:
Peanut oil 10
White sugar 10
Soy sauce 250
Vinegar 30
Refined salt 3～10
The amount ratio of 6 kinds of flavouring is:
Chinese prickly ash 0,1
Anistree 0,1
Fennel seeds 0,1
Onion parts 0,2
Ginger splices 10
Garlic sheet 10
The said sealing that stirs, be meant that a vegetables is even to going into a container for stirring with slurry soup after placing a period of time, to going into sealing in the tight mouthful container, it is relieved to place after 48 hours a kind of people, and good to eat green salted vegetables not only beautiful in colour but also delicious have just been pickled success.
The specific embodiment
Embodiment
Cucumber 1000 gram, green pepper 800 grams, fresh kidney beans 500 grams, French beans 500 grams, dark purple green pepper 200 grams, carrot 100 grams are put in 25 ℃ the warm water and add 10 gram vegetables cleaning agents and soaked 45 minutes, wash twice with clear water again; To crumple 2 minutes again after lotus root 600 grams, the Chinese yam 500 gram peeling segments, and wash twice with clear water, cleaned then fresh kidney beans, French beans, green pepper, dark purple green pepper are put in the boiled water and boil slightly, pull out to be put in the cold water; To be put into the shady and cool ventilation place 20 minutes through 8 kinds of vegetables of above link, the moisture of vegetable surface is evaporated fully after, the dish section that is cut into 2 cun long is stand-by.
Peanut oil 100 is restrained in the iron pan, low baking temperature burns when eighty per cant opens, and soy sauce 2500 grams, the vinegar 300 of high-quality is restrained in the pot, adds white sugar 100 grams, refined salt 30 grams, simultaneously be equipped with Chinese prickly ash 1 gram, anistree 1 gram, fennel seeds 1 gram, big onion parts 2 grams, the seasoning bag put into pot, temperature was boiled 5～8 minutes after burning and opening, when kettle temperature drops to 80～90 ℃, scoop out the slurry soup that boils and filter, precipitation and impurity are filtered, add ginger splices, each 100 gram of garlic sheet with 80～90 purpose square-bottomed bamboo basket cloth.
Then 8 kinds of vegetables of being cut into 2 cun segment lengths in tight mouthful of cylinder going into to fill the slurry soup that boils, the sealing that stirs was placed 48 hours.A kind of people are relieved, and good to eat green salted vegetables not only beautiful in colour but also delicious have just been pickled success.
Claims (10)
1, a kind of process of utilizing fresh vegetables to pickle into good to eat salted vegetables beautiful in colour, delicious through certain batching, it is characterized in that, comprise the steps: that 8 kinds of fresh vegetables that will match by a certain percentage boil through soaking, remove the peel, clean, floating, dry, after the segment, in the slurry soup of going into to boil, sealing stirs, after placing a period of time, a kind of good to eat new fresh huicai not only beautiful in colour but also delicious is just pickled successfully.
2, method according to claim 1 is characterized in that, said 8 kinds of fresh vegetables: cucumber, green pepper, fresh kidney beans, French beans, dark purple green pepper, lotus root, carrot, Chinese yam, and the amount ratio of 8 kinds of vegetables is:
Cucumber 100
Green pepper 80
Fresh kidney beans 50
French beans 50
Dark purple green pepper 20
Lotus root 60
Carrot 10
Chinese yam 50
3, method according to claim 1 is characterized in that, said immersion is exactly to be put into cucumber, green pepper, fresh kidney beans, French beans, dark purple green pepper in 25 ℃ the warm water and to dope a small amount of vegetables cleaning agent to soak 45 minutes.
4, method according to claim 1 is characterized in that, said peeling is exactly that the skin of lotus root, Chinese yam is wiped off.
5, method according to claim 1 is characterized in that, said cleaning is meant that the various vegetables that will get ready are put into rubbing in the refrigerant water, clean twice; Wherein crumpled again 2 minutes after lotus root and the Chinese yam segment, and wash twice with clear water.
6, method according to claim 1 is characterized in that, said quick-boil to boil be meant cleaned fresh kidney beans, French beans, green pepper, dark purple green pepper be put in the boiled water and boil slightly, pull out and be put in the cold water.
7, method according to claim 1 is characterized in that, said drying is meant that the vegetables of cleaning, quick-boiling after boiling are put into the cool place, the ventilation is evaporated moisture fully with soaking, remove the peel, crumpling.
8, method according to claim 1 is characterized in that, said segment is meant is cut into cucumber, green pepper, fresh kidney beans, French beans, dark purple green pepper, lotus root, carrot, Chinese yam 2 cun long dish section.
9, method according to claim 1 is characterized in that, the said slurry soup that boils is meant peanut oil to going in the iron pan, and low baking temperature burns when eighty per cant opens, and the soy sauce of high-quality, vinegar to going in the pot, to going into white sugar, are added a little refined salt more simultaneously; Then the Chinese prickly ash of wrapping with square-bottomed bamboo basket cloth, anise, fennel seeds, big 4 kinds of flavouring of onion parts are put into pot, after temperature is burnt and is opened, boiled 5～8 minutes, when kettle temperature drops to 80 ℃～90 ℃, scooping out the slurry soup that boils filters with 80～90 purpose square-bottomed bamboo basket cloth, precipitation and impurity are filtered, put into ginger splices, garlic sheet again, the amount ratio of required seasoning matter is:
Peanut oil 10
White sugar 10
Soy sauce 250
Vinegar 30
Refined salt 3～10
Chinese prickly ash 0.1
Anistree 0.1
Fennel seeds 0.1
Onion parts 0.2
Ginger splices 10
Garlic sheet 10
10, method according to claim 1 is characterized in that, the said sealing that stirs is placed and to be meant that a vegetables and slurry soup are even to going into a container for stirring after a period of time, to going into sealing in tight mouthful the container, places 48 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100433037A CN101036512A (en) | 2006-03-14 | 2006-03-14 | Method for bloating fresh huicai |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100433037A CN101036512A (en) | 2006-03-14 | 2006-03-14 | Method for bloating fresh huicai |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101036512A true CN101036512A (en) | 2007-09-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2006100433037A Pending CN101036512A (en) | 2006-03-14 | 2006-03-14 | Method for bloating fresh huicai |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113657A (en) * | 2010-12-28 | 2011-07-06 | 余媛媛 | Method for making fragrant and spicy pickled cucumber |
| CN102894307A (en) * | 2012-10-31 | 2013-01-30 | 黑龙江八一农垦大学 | Preparation method of low-salt white dried turnip pickle |
| CN104256451A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Preparing method for mixed vegetables |
| CN106107729A (en) * | 2016-06-29 | 2016-11-16 | 赵海燕 | A kind of manufacture method of dip radish |
| CN107581545A (en) * | 2017-09-18 | 2018-01-16 | 中国科学院烟台海岸带研究所 | A kind of method for salting for the low nitrite salted vegetables for suppressing Maillard reaction |
| CN112042905A (en) * | 2020-09-14 | 2020-12-08 | 关华 | Sauce-flavor Chinese cabbage and preparation process thereof |
-
2006
- 2006-03-14 CN CNA2006100433037A patent/CN101036512A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113657A (en) * | 2010-12-28 | 2011-07-06 | 余媛媛 | Method for making fragrant and spicy pickled cucumber |
| CN102113657B (en) * | 2010-12-28 | 2013-03-13 | 余媛媛 | Method for making fragrant and spicy pickled cucumber |
| CN102894307A (en) * | 2012-10-31 | 2013-01-30 | 黑龙江八一农垦大学 | Preparation method of low-salt white dried turnip pickle |
| CN104256451A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Preparing method for mixed vegetables |
| CN106107729A (en) * | 2016-06-29 | 2016-11-16 | 赵海燕 | A kind of manufacture method of dip radish |
| CN107581545A (en) * | 2017-09-18 | 2018-01-16 | 中国科学院烟台海岸带研究所 | A kind of method for salting for the low nitrite salted vegetables for suppressing Maillard reaction |
| CN112042905A (en) * | 2020-09-14 | 2020-12-08 | 关华 | Sauce-flavor Chinese cabbage and preparation process thereof |
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