CN101530192A - Pickling method of relish - Google Patents
Pickling method of relish Download PDFInfo
- Publication number
- CN101530192A CN101530192A CN200810010642A CN200810010642A CN101530192A CN 101530192 A CN101530192 A CN 101530192A CN 200810010642 A CN200810010642 A CN 200810010642A CN 200810010642 A CN200810010642 A CN 200810010642A CN 101530192 A CN101530192 A CN 101530192A
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- China
- Prior art keywords
- relish
- raw materials
- radish
- cucumber
- ginger
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a pickling method for a relish, the relish is characterized by consisting of the following raw materials according to parts by weight: 10 kg of cucumber, 2 kg of hot pepper, 2 kg of radish, 2 kg of carrot, 0.5 kg of garlic, 0.5 kg of ginger, 0.5 kg of white spirit, 0.2 kg of monosodium glutamate, 0.5 kg of sugar, 2 kg of soy sauce, 0.05 kg of flavor, and 2 kg of salt. The preparation method of the relish comprises the following steps of (1) cleaning the raw materials of cucumber, hot pepper, radish and carrot and cutting up, then preserving the raw materials in salt for 48 hours; (2) bagging the preserved raw materials and pressing dry for removing the brine; (3) boiling the soy sauce and adding with the flavor, then adding with the garlic, ginger, white spirit, monosodium glutamate and sugar after cooling, and then evenly stirring; (4) sealing for 7 days, then being edible; and (5) carrying out vacuum packing. The invention relates to a relish with rich nutrition, has beautiful appearance, can enhance appetite of people, and is good for health. The vacuum package is convenient for line haul, the shelf life of the relish can be more than half a year, and the relish can be produced in scale and is easy to realize industrialization.
Description
Technical field
The present invention relates to a kind of method for salting of local flavor pickles.
Background technology
At present, along with growth in the living standard, pickle dish and but climbed up refined taste, become the seasoning assistant dish that people like, the diversified pickles of pickling are that people like one of food of food, are subjected to people's favor deeply.But traditional salted white is to adopt methods such as sauce salts down to make, and exists: the salted vegetables color of pickling crosses deeply, not attractive in appearance, influences appetite and sale.The long-term storage difficulty maybe needs to add a large amount of salt in addition, and the salt addition is crossed conference healthy unfavorable to human body.
Summary of the invention
The objective of the invention is provides a kind of method for salting of local flavor pickles for people provide a kind of nutritious, local flavor pickles that can whet the appetite.
The method for salting content Description of local flavor pickles of the present invention:
The method for salting of local flavor pickles of the present invention is characterized in that; It is made up of following raw materials according component by weight: cucumber 10kg, capsicum 2kg, radish 2kg, carrot 2kg, garlic 0.5kg, ginger 0.5kg, liquor 0.5kg, monosodium glutamate 0.2kg, white sugar 0.5kg, soy sauce 2kg, condiment powder 0.05kg, salt 2kg.
Its preparation method comprises the following steps;
(1), with raw material: cucumber, capsicum, radish, carrot cleaning and chopping added salt marsh system 48 hours;
(2), the raw material pack after the system of will steeping, press dry and remove salt solution;
(3), with the boiled condiment powder of putting into of soy sauce, add garlic, ginger, liquor, monosodium glutamate, white sugar after the cold of drying in the air again, stir;
(4), the sealing 7 days after edible;
(5), carry out vacuum packaging.
The present invention is a kind of nutritious local flavor pickles, and its image is attractive in appearance, can strengthen appetite of people, help health.The vacuum packaged instant long-distance transport, the shelf-life can reach more than half a year, was produced on a large scale, and was easy to form industrialization.
The specific embodiment
Do below the method for salting of local flavor pickles of the present invention is achieved in that and specify.Get raw material: cucumber 10kg, capsicum 2kg, radish 2kg, carrot 2kg, garlic 0.5kg, ginger 0.5kg, liquor 0.5kg, monosodium glutamate 0.2kg, white sugar 0.5kg, soy sauce 2kg, condiment powder 0.05kg, salt 2kg.With raw material: cucumber, capsicum, radish, carrot cleaning and chopping added salt marsh system 48 hours; Raw material pack with after the stain system press dry and removes salt solution; With the boiled condiment powder of putting into of soy sauce, add garlic, ginger, liquor, monosodium glutamate, white sugar after the cold of drying in the air again, stir; Seal edible after 7 days; Carry out vacuum packaging.
Claims (2)
1, a kind of local flavor pickles is characterized in that: it is made up of following raw materials according component by weight; Cucumber 10kg, capsicum 2kg, radish 2kg, carrot 2kg, garlic 0.5kg, ginger 0.5kg, liquor 0.5kg, monosodium glutamate 0.2kg, white sugar 0.5kg, soy sauce 2kg, condiment powder 0.05kg, salt 2kg.
2, local flavor pickles according to claim 1, it is characterized in that: the preparation method comprises the following steps:
(1), with raw material: cucumber, capsicum, radish, carrot cleaning and chopping added salt marsh system 48 hours;
(2), the raw material pack after the system of will steeping, press dry and remove salt solution;
(3), with the boiled condiment powder of putting into of soy sauce, add garlic, ginger, liquor, monosodium glutamate, white sugar after the cold of drying in the air again, stir;
(4), the sealing 7 days after edible;
(5), carry out vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810010642A CN101530192A (en) | 2008-03-14 | 2008-03-14 | Pickling method of relish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810010642A CN101530192A (en) | 2008-03-14 | 2008-03-14 | Pickling method of relish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101530192A true CN101530192A (en) | 2009-09-16 |
Family
ID=41101209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810010642A Pending CN101530192A (en) | 2008-03-14 | 2008-03-14 | Pickling method of relish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101530192A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697006A (en) * | 2012-01-13 | 2012-10-03 | 刘华荣 | Spicy olio and preparation method thereof |
| CN105746976A (en) * | 2014-12-20 | 2016-07-13 | 重庆雪瑞盛泉农业开发有限公司 | A preparing method of pickled radish |
| CN105746974A (en) * | 2014-12-20 | 2016-07-13 | 重庆雪瑞盛泉农业开发有限公司 | A preparing method of flavored pickled vegetable sheets |
| CN105746975A (en) * | 2014-12-20 | 2016-07-13 | 重庆雪瑞盛泉农业开发有限公司 | A preparing method of old-jar pickled edible amaranth |
| CN105767710A (en) * | 2014-12-22 | 2016-07-20 | 朱淑梅 | Preparation method of pickled turnips |
| CN105767703A (en) * | 2014-12-20 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Pickled pteridium aquilinum preparation method |
| CN106616685A (en) * | 2017-01-03 | 2017-05-10 | 浙江师范大学 | Honey and soy sauce autumn chilli and processing method thereof |
| CN108618052A (en) * | 2018-05-14 | 2018-10-09 | 中玺（天津）枣业技术工程中心 | Stomach invigorating jujube mixes meal pickles and production method |
| CN109105830A (en) * | 2018-08-24 | 2019-01-01 | 海南莲华生态文化股份有限公司 | A kind of lotus flower stalk pickles and preparation method thereof |
-
2008
- 2008-03-14 CN CN200810010642A patent/CN101530192A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697006A (en) * | 2012-01-13 | 2012-10-03 | 刘华荣 | Spicy olio and preparation method thereof |
| CN105746976A (en) * | 2014-12-20 | 2016-07-13 | 重庆雪瑞盛泉农业开发有限公司 | A preparing method of pickled radish |
| CN105746974A (en) * | 2014-12-20 | 2016-07-13 | 重庆雪瑞盛泉农业开发有限公司 | A preparing method of flavored pickled vegetable sheets |
| CN105746975A (en) * | 2014-12-20 | 2016-07-13 | 重庆雪瑞盛泉农业开发有限公司 | A preparing method of old-jar pickled edible amaranth |
| CN105767703A (en) * | 2014-12-20 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Pickled pteridium aquilinum preparation method |
| CN105767710A (en) * | 2014-12-22 | 2016-07-20 | 朱淑梅 | Preparation method of pickled turnips |
| CN106616685A (en) * | 2017-01-03 | 2017-05-10 | 浙江师范大学 | Honey and soy sauce autumn chilli and processing method thereof |
| CN108618052A (en) * | 2018-05-14 | 2018-10-09 | 中玺（天津）枣业技术工程中心 | Stomach invigorating jujube mixes meal pickles and production method |
| CN109105830A (en) * | 2018-08-24 | 2019-01-01 | 海南莲华生态文化股份有限公司 | A kind of lotus flower stalk pickles and preparation method thereof |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090916 |