CN101088388A - Sichuan pickles and the making process - Google Patents
Sichuan pickles and the making process Download PDFInfo
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- CN101088388A CN101088388A CNA2006100447449A CN200610044744A CN101088388A CN 101088388 A CN101088388 A CN 101088388A CN A2006100447449 A CNA2006100447449 A CN A2006100447449A CN 200610044744 A CN200610044744 A CN 200610044744A CN 101088388 A CN101088388 A CN 101088388A
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Abstract
The present invention is Sichuan pickles and the making process. The Sichuan pickles are made with radish, carrot, Chinese cabbage, kidney bean, salt, pricklyash, aniseed, ginger, dried chili and water in certain weight proportion as material. The making process includes washing, draining and slicing the vegetable materials; boiling water with salt, pricklyash and aniseed and cooling water; and setting all the materials inside a jar for pickling.
Description
Technical field
The present invention relates to a kind of Sichuan pickles and preparation method thereof.
Background technology
Nearly 2 years, pickles can occur on a lot of families dining table, and its that vinegar-pepper, tasty and refreshing taste has stayed deep impression for many people.Pickles are vinegar-pepper, tasty and refreshing, the function of appetizing is arranged.Pickles claim Pickles, Sichuan Style again, because it is the most genuine just to belong to the taste of Pickles, Sichuan Style.Pickles can be made throughout the year, and the climatic environment when still making is also very exquisite, needs certain humidity.In general, when weather was too warm, pickles were bad easily, so should make pickles at shady and cool moist place.Sichuan cuisine three is extremely pickles, chafing dish, Tofu pudding.Why pickles are put on the first place, be that also its influence is big.Pickles, Sichuan Style has unique flavor, tempting appetite, easy to make, economical and practical characteristics.Singly eat, go with rice or bread, batching of cooking or the like, utilization is extensively firmly got numerous persons sponging on an aristocrat and is liked.The vegetable variety that Pickles, Sichuan Style uses is a lot, generally can be divided into three major types: the one, and tubers, red, ternip, green vegetables head, asparagus lettuce, garlic shoot, bamboo shoot, young ginger, chilli oil tender flower stalk etc.This type of dish meet the tendency with quality tender and crisp fresh, not the elephant skin drying shrinkage, do not have to rot, no insect bite etc.The 2nd, fruit vegetables, long capsicum, pimento, eggplant, cucumber, cowpea, French beans etc.These type of vegetables should select the thick shaping of look fresh meat not have scar eye etc. for good.The 3rd, leaf vegetables, this type of dish uses wider, commonly used has that green vegetables (leaf mustard), lotus flower are white, a celery, hotbed chives, wooden dipper Chinese cabbage etc.This type of dish should be selected that fresh look gorgeous, branches and leaves are plump, tender and crisp succulence, not have the person of damaging by worms of rotting for well.But, will be in the Pickles, Sichuan Style how with tender young ginger, blue or green pimiento, green vegetables head, because this several planting vegetables can be played flavor and increases aquatic foods, improve the quality of pickled vegetable brine, pickle flavor is had certain effect.
Pickles, Sichuan Style is with a long history, spreads extensively, and almost the every household can be done, and everybody eats, even also will go up a few dish pickles in banquet.In Important Arts for the People's Welfare one book according to Sun Si peaceful in the Northern Wei Dynasty, the narration of making pickles is just arranged, visible before at least one more than 1,400 years, just there is the history of making pickles in China.In the Qing Dynasty, Chuan Nan, river north among the people also with pickles as one of dowry, it serves to show pickles shared status in people's lives.
The manufacture craft of pickles is one of long and consummate cooking skill legacy of China.People just praise to some extent to the Pickles, Sichuan Style of unique flavor before more than 1400 years, and the basic principle of infusion vegetables is summed up to some extent, have also proved the China that starts from of pickles simultaneously.Pickles, Sichuan Style, economical and practical owing to its is made simply, it is convenient to get food, and order in unlimited time is beneficial to storage, the energy regulate supplies; Both this monosodium glutamate perfume (or spice) can arbitrarily be mixed food again, and the spicy all flavors of sweet aquatic foods are finished the characteristics that are.It is subjected to numerous people to like Jujube almost can do in the every household deeply in Sichuan, everybody likes to eat.Pickles are not selected the high and low of kind raw material, as radish tassel, Chinese cabbage group, green vegetables stem etc., even the tender skin of many vegetables can make the best use of everything, this also is that Pickles, Sichuan Style is long lasting, spreads one of reason widely.
Summary of the invention
Raw material of the present invention is made up of following ingredients: radish, carrot, Chinese cabbage, rainbow beans, salt, Chinese prickly ash, anise, ginger, chilli, water are formed, and it is characterized in that it is prepared from by the following weight proportion raw material:
Radish 200 gram carrots 200 gram Chinese cabbages 200 grams
Rainbow beans 150 gram salt 200 gram Chinese prickly ashes 30 grams
Anistree 15 gram ginger, 50 gram chilli, 15 grams
Water 1000 grams
Specific implementation method
Further specify the present invention below in conjunction with embodiment:
Embodiment:
1. by following weight proportion buying raw material:
Radish 200 gram carrots 200 gram Chinese cabbages 200 grams
Rainbow beans 150 gram salt 200 gram Chinese prickly ashes 30 grams
Anistree 15 gram ginger, 50 gram chilli, 15 grams
Water 1000 grams
2. radish 200 grams, carrot 200 grams, Chinese cabbage 200 grams, rainbow beans 150 grams, ginger 50 grams, chilli 15 grams are cleaned, dried.
3. it is boiled 1000 gram water to be put into pot, adds salt 200 grams in water, Chinese prickly ash 30 grams, and anistree 15 grams close fire then, make its cooling.
4. with radish 200 grams, carrot 200 grams, Chinese cabbage 200 grams, ginger 50 gram sections, put into pickle jar together with rainbow beans 150 grams, chilli 15 grams, cold boiling water is poured in the altar, water will flood the dish face and get final product.
Characteristics: sweet acid embrittlement refreshing, separate greasy appetizing.
Claims (2)
1. Sichuan pickles and preparation method thereof is characterized in that it is to be prepared from by the following weight proportion raw material:
Radish 200 gram carrots 200 gram Chinese cabbages 200 grams
Rainbow beans 150 gram salt 200 gram Chinese prickly ashes 30 grams
Anistree 15 gram ginger, 50 gram chilli, 15 grams
Water 1000 grams
2. the preparation method of a Sichuan pickles is characterized in that by following method preparation:
(1) by following weight proportion buying raw material:
Radish 200 gram carrots 200 gram Chinese cabbages 200 grams
Rainbow beans 150 gram salt 200 gram Chinese prickly ashes 30 grams
Anistree 15 gram ginger, 50 gram chilli, 15 grams
Water 1000 grams
(2) radish 200 grams, carrot 200 grams, Chinese cabbage 200 grams, rainbow beans 150 grams, ginger 50 grams, chilli 15 grams are cleaned, dried.
(3) it is boiled 1000 gram water to be put into pot, adds salt 200 grams in water, Chinese prickly ash 30 grams, and anistree 15 grams close fire then, make its cooling.
(4) with radish 200 grams, carrot 200 grams, Chinese cabbage 200 grams, ginger 50 gram sections, put into pickle jar together with rainbow beans 150 grams, chilli 15 grams, cold boiling water is poured in the altar, water will flood the dish face and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100447449A CN101088388A (en) | 2006-06-16 | 2006-06-16 | Sichuan pickles and the making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100447449A CN101088388A (en) | 2006-06-16 | 2006-06-16 | Sichuan pickles and the making process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101088388A true CN101088388A (en) | 2007-12-19 |
Family
ID=38942019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100447449A Pending CN101088388A (en) | 2006-06-16 | 2006-06-16 | Sichuan pickles and the making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101088388A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982110A (en) * | 2010-09-14 | 2011-03-02 | 高国强 | Method for processing pickles by utilizing sea buckthorn juice |
| CN102342464A (en) * | 2010-08-02 | 2012-02-08 | 四川李记酱菜调味品有限公司 | Fried pickled vegetable and preparation method thereof |
| CN102630904A (en) * | 2012-03-26 | 2012-08-15 | 黎秋萍 | Vinegar-pickled lotus root soybean for food therapy and health protection |
| CN103652693A (en) * | 2013-11-14 | 2014-03-26 | 江苏大学 | Radish strip-series side dish and preparation method thereof |
| CN107095222A (en) * | 2017-06-01 | 2017-08-29 | 四川大学 | A kind of crispy and delicious carrot pickled vegetable of attractive color and preparation method thereof |
-
2006
- 2006-06-16 CN CNA2006100447449A patent/CN101088388A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342464A (en) * | 2010-08-02 | 2012-02-08 | 四川李记酱菜调味品有限公司 | Fried pickled vegetable and preparation method thereof |
| CN102342464B (en) * | 2010-08-02 | 2012-09-26 | 四川李记酱菜调味品有限公司 | Fried pickled vegetable and preparation method thereof |
| CN101982110A (en) * | 2010-09-14 | 2011-03-02 | 高国强 | Method for processing pickles by utilizing sea buckthorn juice |
| CN102630904A (en) * | 2012-03-26 | 2012-08-15 | 黎秋萍 | Vinegar-pickled lotus root soybean for food therapy and health protection |
| CN103652693A (en) * | 2013-11-14 | 2014-03-26 | 江苏大学 | Radish strip-series side dish and preparation method thereof |
| CN107095222A (en) * | 2017-06-01 | 2017-08-29 | 四川大学 | A kind of crispy and delicious carrot pickled vegetable of attractive color and preparation method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |