CN101658280A - Method for preparing pickled vegetables in western style - Google Patents
Method for preparing pickled vegetables in western style Download PDFInfo
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- CN101658280A CN101658280A CN200810012994A CN200810012994A CN101658280A CN 101658280 A CN101658280 A CN 101658280A CN 200810012994 A CN200810012994 A CN 200810012994A CN 200810012994 A CN200810012994 A CN 200810012994A CN 101658280 A CN101658280 A CN 101658280A
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Abstract
The invention discloses pickled vegetables in western style, which are prepared from the following raw materials by mass: 15 kilograms of cabbages, 5 kilograms of carrots, 2 kilograms of onions, 2 kilograms of pears, 2 kilograms of cucumbers, 2 kilograms of green peppers, 1.5 kilograms of white granulated sugar, 0.5 kilogram of dried chilly, 0.25 kilogram of white vinegar, 0.1 kilogram of cassia bark, 0.15 kilogram of clove, 0.05 kilogram of white pepper and 0.5 kilogram of table salt. The pickled vegetables are sweet, sour, tender and crisp, have beautiful colors, and can increase appetite and assist digestion.
Description
Technical field
The present invention relates to a kind of pickled vegetables in western style and preparation method thereof, belong to the liquid state fermentation method and technology field in the food processing.
Background technology
Pickles are a kind of pickled products of being processed into the hygrometric state fermentation mode, for steeping a kind of of sauerkraut class.The manufacture craft of pickles is one of long and magnificent diet culture legacy of China.Pickled vegetables in western style comes from the continent, east, transformation and development through the centuries, formed of a great variety, local flavor is different, is described as little champagne and serenade in the diet by the westerner, but along with the raising of people's quality of life, people require more and more higher to the nutritive value of pickles, therefore start the pickled vegetables in western style that is more suitable for westerner's taste a kind of good in color, smell and taste, nutritious, will have very vast market.
Summary of the invention
The objective of the invention is to provides a kind of pickled vegetables in western style and preparation method thereof at the problem of above-mentioned existence, and it is that seasonal vegetables and fruits are made through liquid state fermentation, and it is tender crisp to have sweet acid, and color is attractive in appearance, can improve a poor appetite, digestive pickled vegetable product.
The objective of the invention is to be achieved through the following technical solutions:
It is to be made by weight by following raw materials according:
2 kilograms of 2 kilograms of pears of 5 kilograms of onions of 15 kilograms of carrots of cabbage
1.5 kilograms of 2 kilograms of white granulated sugars of 2 kilograms of green peppers of cucumber
0.1 kilogram on 0.25 kilogram of cassia bark of 0.5 kilogram of light-coloured vinegar of chilli
0.5 kilogram of 0.05 kilogram of salt of 0.15 kilogram of white pepper of cloves
A kind of pickled vegetables in western style preparation method of the present invention is as follows:
1, the cabbage after will repairing is cleaned and is drained, and is cut into the small pieces of 3 centimeter square, foretells recklessly and removes coring, cleans and is cut into colored sheet, and green pepper removes seed, cleans and cuts into pieces.
2, the cabbage sheet is gone into boiling water, turns over twice and pulls out into cold water soak rapidly, and then pull out and put into draining in the pail dustpan; Green pepper, cucumber and onion are put in the carrot slice entry more successively after 5 seconds, wait to come to light and pull subcooled water rapidly out when boiling, and pull draining after the cooling out, pack in the altar with cabbage.
3, pears are cleaned to drain one by one and are removed the peel, dig nuclear, are cut into little by knife, put into the cold water immersion and go into altar after 10 minutes.
4, chilli, cloves, white pepper, the cassia bark of chopping are put into boiling water (water consumption 2.5-5.0 kilogram), little fire boiled 20-30 minute, added light-coloured vinegar, salt, and batchings such as white sugar stir, and cooling back elimination residue is made material soup.
5, will expect that soup injects the altar that the dish material is housed, flood the dish material, seal altar then.About infusion seven days.
Described cabbage can be vegetables in season such as cauliflower, celery.
The characteristics of pickled vegetables in western style of the present invention are that sweet acid is tender crisp, and color is attractive in appearance, can improve a poor appetite, and helps digest.
The invention will be further described below in conjunction with embodiment.
Embodiment 1: it is made by weight by following raw materials according:
2 kilograms of 2 kilograms of pears of 5 kilograms of onions of 15 kilograms of carrots of cabbage
1.5 kilograms of 2 kilograms of white granulated sugars of 2 kilograms of green peppers of cucumber
0.1 kilogram on 0.25 kilogram of cassia bark of 0.5 kilogram of light-coloured vinegar of chilli
0.5 kilogram of 0.05 kilogram of salt of 0.15 kilogram of white pepper of cloves
Preparation method is as follows:
Cabbage after the finishing cleaned drain, be cut into the small pieces of 3 centimeter square, foretell recklessly and remove coring, clean and be cut into colored sheet, green pepper removes seed, cleans and cuts into pieces, and is standby.Then, the cabbage sheet is gone into boiling water, turn over and pull out rapidly for twice, pull out again and put into draining in the pail dustpan, simultaneously with the carrot slice entry into cold water soak, put into green pepper after 5 seconds more successively, cucumber and onion, when treating that water will boil (about 95 ℃), pull subcooled water rapidly out, pull draining after the cooling out, cabbage after draining is packed in the altar, and will clean to drain one by one and remove the peel, dig nuclear, the pears bar that is cut into is evenly put into the dish altar, again with the chilli that shreds, cloves, white pepper, cassia bark is put into boiling water (water consumption 2.5-5.0 kilogram), little fire boiled 20-30 minute, added light-coloured vinegar, salt, batchings such as white sugar, stir, cooling back elimination residue is made material soup, at last soup stock is injected the altar that the dish material is housed, flood the dish material, seal altar then.About infusion seven days, promptly can be made into described pickled vegetables in western style.
Embodiment 2: it is made by weight by following raw materials according:
5 kilograms in 7.5 kilograms of carrots of 7.5 kilograms of celeries of cauliflower
2 kilograms of 2 kilograms of cucumber of 2 kilograms of pears of onion
0.5 kilogram of 1.5 kilograms of chilli of 2 kilograms of white granulated sugars of green pepper
0.15 kilogram of 0.1 kilogram of cloves of 0.25 kilogram of cassia bark of light-coloured vinegar
0.5 kilogram of 0.05 kilogram of salt of white pepper
Preparation method is as follows:
Cauliflower cleaned remove stalk, be cut into little and drain, celery goes Huang Ye to clean to drain, be cut into 4 centimetres segment, foretell recklessly and remove coring, clean and be cut into colored sheet, and green pepper removes seed, cleans and cuts into pieces, and is standby.Then, many cauliflower is gone into boiling water, turn over and pull out rapidly for twice, pull out again and put into draining in the pail dustpan, simultaneously with celery section and carrot slice entry into cold water soak, put into green pepper after 5 seconds more successively, cucumber and onion, when treating that water will boil (about 95 ℃), pull subcooled water rapidly out, pull draining after the cooling out, cabbage after draining is packed in the altar, and will clean to drain one by one and remove the peel, dig nuclear, the pears bar that is cut into is evenly put into the dish altar, again with the chilli that shreds, cloves, white pepper, cassia bark is put into boiling water (water consumption 2.5-5.0 kilogram), little fire boiled 20-30 minute, added light-coloured vinegar, salt, batchings such as white sugar, stir, cooling back elimination residue is made material soup, at last soup stock is injected the altar that the dish material is housed, flood the dish material, seal altar then.About infusion seven days, promptly can be made into described pickled vegetables in western style.
Claims (2)
1, a kind of pickled vegetables in western style is characterized in that it being to be made by weight by following raw materials according:
2 kilograms of 2 kilograms of pears of 5 kilograms of onions of 15 kilograms of carrots of cabbage
1.5 kilograms of 2 kilograms of white granulated sugars of 2 kilograms of green peppers of cucumber
0.1 kilogram on 0.25 kilogram of cassia bark of 0.5 kilogram of light-coloured vinegar of chilli
0.5 kilogram of 0.05 kilogram of salt of 0.15 kilogram of white pepper of cloves.
2, senior assorted pickle according to claim 1 is characterized in that described cabbage can be vegetables in season such as cauliflower, celery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810012994A CN101658280A (en) | 2008-08-28 | 2008-08-28 | Method for preparing pickled vegetables in western style |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810012994A CN101658280A (en) | 2008-08-28 | 2008-08-28 | Method for preparing pickled vegetables in western style |
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| CN101658280A true CN101658280A (en) | 2010-03-03 |
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| CN200810012994A Pending CN101658280A (en) | 2008-08-28 | 2008-08-28 | Method for preparing pickled vegetables in western style |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971955A (en) * | 2010-09-25 | 2011-02-16 | 山东省农业科学院农产品研究所 | Making method of Dutch gherkin sauerkraut |
| CN101982110A (en) * | 2010-09-14 | 2011-03-02 | 高国强 | Method for processing pickles by utilizing sea buckthorn juice |
| CN102342467A (en) * | 2011-09-29 | 2012-02-08 | 山东省农业科学院农产品研究所 | Needle mushroom-containing pickle and making method thereof |
| CN103976320A (en) * | 2014-06-03 | 2014-08-13 | 蔡萍 | Improved pickled vegetable and novel preparation method thereof |
| CN103976321A (en) * | 2014-06-03 | 2014-08-13 | 蔡萍 | Novel western style pickled vegetable and preparation method thereof |
| CN103989128A (en) * | 2014-06-03 | 2014-08-20 | 蔡萍 | Pickled vegetable with good mouthfeel and novel preparation method of pickled vegetable |
| CN104686971A (en) * | 2015-03-19 | 2015-06-10 | 韩城市秦龙花椒科技有限责任公司 | Method for making multiple flavors of health-care pickles containing tender pepper shoots, tender pepper fruits and solanaceous vegetables |
| CN104719815A (en) * | 2015-03-14 | 2015-06-24 | 韩城市秦龙花椒科技有限责任公司 | Processing method for Chinese prickly ash tender bud and tender fruit and rhizome vegetable multi-flavor health pickled vegetables |
| CN104719814A (en) * | 2015-03-14 | 2015-06-24 | 韩城市秦龙花椒科技有限责任公司 | Processing method for Chinese prickly ash tender bud and tender fruit and melon vegetable multi-flavor health pickled vegetables |
| CN104738625A (en) * | 2015-03-17 | 2015-07-01 | 韩城市秦龙花椒科技有限责任公司 | Method for processing multi-flavor health pickles of tender shoots and tender fruits of Chinese prickly ash and flower liverworts vegetables |
| CN104738482A (en) * | 2015-03-17 | 2015-07-01 | 韩城市秦龙花椒科技有限责任公司 | Method for processing multi-taste health-care pickle containing tender pepper shoots and fruits and bean vegetables |
| CN104799227A (en) * | 2015-03-15 | 2015-07-29 | 韩城市秦龙花椒科技有限责任公司 | Method for processing multi-flavor health-care pickle from tender shoots and tender fruit of Chinese prickly ash as well as leafy vegetables |
| CN104814412A (en) * | 2015-05-21 | 2015-08-05 | 广德县阳峰茶场 | Vinegar-soaked carrot and preparation method thereof |
| CN105685894A (en) * | 2016-01-18 | 2016-06-22 | 李正爱 | Flavored pickling vegetables and making method thereof |
| CN106333305A (en) * | 2016-08-30 | 2017-01-18 | 孙东兰 | Broccoli acid |
-
2008
- 2008-08-28 CN CN200810012994A patent/CN101658280A/en active Pending
Cited By (16)
| 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 |
| CN101971955A (en) * | 2010-09-25 | 2011-02-16 | 山东省农业科学院农产品研究所 | Making method of Dutch gherkin sauerkraut |
| CN102342467A (en) * | 2011-09-29 | 2012-02-08 | 山东省农业科学院农产品研究所 | Needle mushroom-containing pickle and making method thereof |
| CN102342467B (en) * | 2011-09-29 | 2012-09-26 | 山东省农业科学院农产品研究所 | Needle mushroom-containing pickle and making method thereof |
| CN103976320A (en) * | 2014-06-03 | 2014-08-13 | 蔡萍 | Improved pickled vegetable and novel preparation method thereof |
| CN103976321A (en) * | 2014-06-03 | 2014-08-13 | 蔡萍 | Novel western style pickled vegetable and preparation method thereof |
| CN103989128A (en) * | 2014-06-03 | 2014-08-20 | 蔡萍 | Pickled vegetable with good mouthfeel and novel preparation method of pickled vegetable |
| CN104719815A (en) * | 2015-03-14 | 2015-06-24 | 韩城市秦龙花椒科技有限责任公司 | Processing method for Chinese prickly ash tender bud and tender fruit and rhizome vegetable multi-flavor health pickled vegetables |
| CN104719814A (en) * | 2015-03-14 | 2015-06-24 | 韩城市秦龙花椒科技有限责任公司 | Processing method for Chinese prickly ash tender bud and tender fruit and melon vegetable multi-flavor health pickled vegetables |
| CN104799227A (en) * | 2015-03-15 | 2015-07-29 | 韩城市秦龙花椒科技有限责任公司 | Method for processing multi-flavor health-care pickle from tender shoots and tender fruit of Chinese prickly ash as well as leafy vegetables |
| CN104738625A (en) * | 2015-03-17 | 2015-07-01 | 韩城市秦龙花椒科技有限责任公司 | Method for processing multi-flavor health pickles of tender shoots and tender fruits of Chinese prickly ash and flower liverworts vegetables |
| CN104738482A (en) * | 2015-03-17 | 2015-07-01 | 韩城市秦龙花椒科技有限责任公司 | Method for processing multi-taste health-care pickle containing tender pepper shoots and fruits and bean vegetables |
| CN104686971A (en) * | 2015-03-19 | 2015-06-10 | 韩城市秦龙花椒科技有限责任公司 | Method for making multiple flavors of health-care pickles containing tender pepper shoots, tender pepper fruits and solanaceous vegetables |
| CN104814412A (en) * | 2015-05-21 | 2015-08-05 | 广德县阳峰茶场 | Vinegar-soaked carrot and preparation method thereof |
| CN105685894A (en) * | 2016-01-18 | 2016-06-22 | 李正爱 | Flavored pickling vegetables and making method thereof |
| CN106333305A (en) * | 2016-08-30 | 2017-01-18 | 孙东兰 | Broccoli acid |
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Open date: 20100303 |