CN101455334A

CN101455334A - Rakkyo powder salting method

Info

Publication number: CN101455334A
Application number: CNA2007101689350A
Authority: CN
Inventors: 邹伟力; 阚火明
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-12-15
Filing date: 2007-12-15
Publication date: 2009-06-17

Abstract

The invention discloses a pickling method of Chinese onion power, including: drying the post-excavation Chinese onion in the shade with earth, washing with 5-10% saline, spreading and drying; fetching the fresh red pepper for washing by 5-10% saline, spreading and drying; weighing raw materials based on the proportionality of 7 parts of Chinese onion, 3 parts of red pepper, 1 part of garlic flakes large, chopping, adding appropriate amount of salt and sugar, mixing, and placing in a crock for 7-10 days to obtain the Chinese onion power. The Chinese onion power of the invention has delicious and crisp with litter sweet, spicy and sour; attractive colors, palatability.

Description

The method for salting at a kind of Onion head end

(1) technical field: the invention belongs to a kind of method for salting of salted vegetables, specifically is the method for salting at a kind of Onion head end.

(2) background technology: the Onion head is the underground bulb of liliaceous plant, is rich in multiple nutrients materials such as sugar, protein, calcium, phosphorus, iron, carrotene, vitamin C, is the good merchantable brand of going with rice or bread on the dining table.The eating method of Onion head has multiple, and bright product can be cut into slices or meat is fried in chopping, the taste uniqueness, and more still be used for pickling.At present nearly all is that a whole Onion head of handling well is cleaned, dries, add salt and pickling spices, when eating the thin clothing of skin is peelled off, the pickles of going with rice or bread as appetizing.This traditional method for salting has been gone through for many years and has not been become, and taste is single, and eating method is single, can not satisfy the multi-level demand that people are become increasingly abundant to diet.

(3) summary of the invention: purpose of the present invention just provides the method for salting at a kind of Onion head end, and the Onion head end that this method is made looks good, smell good and taste good, and is crisp, fragrant and pleasant to taste.

This method comprises the steps:

1. the Onion head after will being unearthed is directly spread out in the place, cool place and placed 5-7 days, with the salt solution of 5-10% the Onion head is cleaned again, spreads out down in 18-24 ℃ and does, and is standby;

2. fresh chilli is cleaned with the salt solution of 5-10%, the stand is dried, standby down in 18-24 ℃;

3. the ratio of joining 3 portions of pimientos in 7 parts of Onion heads takes by weighing Onion head and pimiento, and chopping adds 1 part of garlic bulblet that is cut into smalls more respectively, adds an amount of salt and white sugar, fully mixes thoroughly;

4. add the thick sesame oil of 0.3-0.5cm earlier at dry, clean grinding segment pot bottom, the above-mentioned Onion that has mixed thoroughly pimiento is placed in the grinding segment jar, seal up a jar mouth, put shady and cool place 7-10 days, promptly.

The Onion head end that the present invention makes both can be used for cooking sauce, can be used as the appetizing pickles again, also can directly it be admixed in cool braised noodle, bean jelly, the cold dish, since be cut into smalls and added pimiento, easier to be tasty, and color is tempting, delicious and crisp is little is with sweet, peppery, tart flavour, can improve a poor appetite, promote gastric secretion, help digest.Finished product can vacuum bag packages, and travelling is convenient for carrying at home; Can also the pipkin packing sell, edible at home, be easy to preserve.Overcome existing Onion whole pickling, stature is big, eats and carry the shortcoming of inconvenience.

(4) specific embodiment:

Embodiment:

1. will dig out Onion headband soil behind the soil and directly spread out and placed 5-7 days, with the salt solution of 5-10% the Onion head be cleaned again in the place, cool place, in 18-24 ℃ down the stand do, standby;

3. take by weighing Onion the 70kg that has dried in the shade respectively, pimiento 30kg, chopping adds the garlic bulblet that 1kg is cut into smalls, adds 10-15kg salt and 1-1.5kg white sugar, fully mixes thoroughly;

4. put into the thick sesame oil of 0.3-0.5cm at dry, clean grinding segment pot bottom, the semi-finished product that step 3 has been mixed thoroughly place in the jar, compress slightly, seal up a jar mouth with plastic sheeting or stopper, put shady and cool place and place 7-10 days, promptly.

Claims

1. the method for salting at a Onion head end is characterized in that comprising the steps:

A. the Onion head after will being unearthed is directly spread out in the place, cool place and placed 5-7 days, with the salt solution of 5-10% the Onion head is cleaned again, spreads out down in 18-24 ℃ and does, and is standby;

B. fresh chilli is cleaned with the salt solution of 5-10%, the stand is dried, standby down in 18-24 ℃;

C. the ratio of joining 3 portions of pimientos in 7 parts of Onion heads takes by weighing Onion head and pimiento, and chopping adds 1 part of garlic bulblet that is cut into smalls more respectively, adds an amount of salt and white sugar, fully mixes thoroughly;

D. add the thick sesame oil of 0.3-0.5cm earlier at dry, clean grinding segment pot bottom, the above-mentioned Onion that has mixed thoroughly pimiento is placed in the grinding segment jar, seal up a jar mouth, put shady and cool place 7-10 days, promptly.