CN101675777A - Pickles made by salting hot pickled mustard tuber - Google Patents

Pickles made by salting hot pickled mustard tuber Download PDF

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Publication number
CN101675777A
CN101675777A CN200810156386A CN200810156386A CN101675777A CN 101675777 A CN101675777 A CN 101675777A CN 200810156386 A CN200810156386 A CN 200810156386A CN 200810156386 A CN200810156386 A CN 200810156386A CN 101675777 A CN101675777 A CN 101675777A
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CN
China
Prior art keywords
pickled mustard
parts
hot pickled
mustard tuber
salting
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Pending
Application number
CN200810156386A
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Chinese (zh)
Inventor
孙进华
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Individual
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Individual
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Priority to CN200810156386A priority Critical patent/CN101675777A/en
Publication of CN101675777A publication Critical patent/CN101675777A/en
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  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to pickles made by salting hot pickled mustard tuber, which is characterized by comprising the following raw materials in weight percent: hot pickled mustard tuber 80-90, commonsalt 4-8, granulated sugar 1-3, soy sauce 1-5, yellow rice (or millet) wine 1-2, sesame oil 1-3, white vinegar 1-2, chili powder 1-3, edible oil 1-3, gourmet powder 0.1-1, wild pepper 0.01-0.05, and condiment 0.1-0.3. The inventive pickles made by salting hot pickled mustard tuber not only is gentle in color, assailing in fragrance, tasty in flavor, and crisp and refreshing in mouth feel, but alsopreserves nutrients benefiting the human body in the hot pickled mustard tuber, and the pickles made by salting hot pickled mustard tuber is a good product for going with dishes and between meals.

Description

The salted vegetables that a kind of brine of pickled mustard tuber forms
Technical field
The present invention relates to the salted vegetables that a kind of brine of pickled mustard tuber forms, belong to food processing field.
Background technology
Hot pickled mustard tube is the fertile tender warty dish head of a kind of stem with leaf mustard.The fresh vegetable head also can be cooked pickles, join the meat stir-fry or cook soup, but be used to pickles more.The dish head squeezes after salted, removes portion of water.Hot pickled mustard tube promptly hence obtains one's name.With salt and more than ten kind of spices and condiment (chilli pepper, Chinese prickly ash, fennel, fructus amomi, pepper, Kaempferia galanga, Radix Glycyrrhizae, Chinese cassia tree, liquor etc.), the dress altar seals, and deposits in the cool then.Under the condition of secluding air, hot pickled mustard tube in the altar is earlier through alcoholic fermentation, after lactic fermentation, produce special tart flavour and fragrance, just become commercially available hot pickled mustard tube the composition of hot pickled mustard tube mainly be protein, carrotene, dietary fiber, mineral matter etc., it has the title of " natural monosodium glutamate ", is rich in the chemical composition that produces delicate flavour, after pickled fermented, its flavor is denseer; Modern nutriology thinks that hot pickled mustard tube energy spleen benefiting and stimulating the appetite, tonifying Qi are added essence, increased to eat and help god; Less salt health hot pickled mustard tube can also play the effect that protects the liver fat-reducing; Hot pickled mustard tube has saying of " natural dimenhydrinate ", and carsick seasick person is put a slice hot pickled mustard tube and chewed in mouth, and unhappy mood is alleviated.
Hot pickled mustard tube is generally used for pickling into salted vegetables, but this form processing can cause the nutrition leak in the hot pickled mustard tube serious usually, and the nutrition scarcity is unfavorable for health.
Summary of the invention
The objective of the invention is to solve the serious problem of existing hot pickled mustard tube salted vegetables nutrition leak, the hot pickled mustard tube salted vegetables that provide a kind of comprehensive nutrition, look good, smell good and taste good.
The salted vegetables that brine of pickled mustard tuber of the present invention forms comprise following raw materials by weight percent:
Hot pickled mustard tube 80-90 part, salt 4-8 part, granulated sugar 1-3 part,
Soy sauce 1-5 part, yellow rice wine 1-2 part, sesame oil 1-3 part,
Light-coloured vinegar 1-2 part, chilli powder 1-3 part, edible oil 1-3 part,
Monosodium glutamate 0.1-1 part, Chinese prickly ash 0.01-0.05 part, spices 0.1-0.3 part;
Preferably, the salted vegetables that form of brine of pickled mustard tuber of the present invention comprise following raw materials by weight percent::
85 parts in hot pickled mustard tube, 5 parts of salt, 2 parts of granulated sugar,
2 parts in soy sauce, 1.5 parts of yellow rice wine, 2 parts in sesame oil,
1.5 parts of light-coloured vinegars, 2 parts of chilli powders, 2 parts of edible oils,
0.5 part of monosodium glutamate, 0.04 part in Chinese prickly ash, 0.2 part of spices;
Said spices is made up of following raw materials according:
Anise, kaempferia galamga, the root of Dahurain angelica, fructus amomi, Chinese cassia tree, Radix Glycyrrhizae, ginger and white pepper.
The salted vegetables that brine of pickled mustard tuber of the present invention forms, not only color and luster is soft, with fragrance striking the nose, delicious flavour, fresh and crisp, and has saved the nutritional labeling to the human body beneficial that is comprised in the hot pickled mustard tube from damage, be a kind ofly go with rice or bread, the good merchantable brand of between-meal nibble, garnishes.
The specific embodiment
Embodiment 1
The salted vegetables that brine of pickled mustard tuber forms adopt following proportion raw material to pickle (jin) by conventional method
Hot pickled mustard tube 850, salt 50, granulated sugar 20,
Soy sauce 20, yellow rice wine 15, sesame oil 20,
Light-coloured vinegar 15, chilli powder 20, edible oil 20,
Monosodium glutamate 5, Chinese prickly ash 0.4, spices 2;
Wherein, spices adopts following raw materials according to be mixed with according to conventional method:
Anise, kaempferia galamga, the root of Dahurain angelica, fructus amomi, Chinese cassia tree, Radix Glycyrrhizae, ginger and white pepper.
Embodiment 2
The salted vegetables that brine of pickled mustard tuber forms adopt following proportion raw material to pickle (jin) by conventional method
Hot pickled mustard tube 800, salt 40, granulated sugar 10,
Soy sauce 10, yellow rice wine 10, sesame oil 10,
Light-coloured vinegar 10, chilli powder 10, edible oil 10,
Monosodium glutamate 1, Chinese prickly ash 0.1, spices 1;
Wherein, spices adopts following raw materials according to be mixed with according to conventional method:
Anise, kaempferia galamga, the root of Dahurain angelica, fructus amomi, Chinese cassia tree, Radix Glycyrrhizae, ginger and white pepper.
Embodiment 3
The salted vegetables that brine of pickled mustard tuber forms adopt following proportion raw material to pickle (jin) by conventional method
Hot pickled mustard tube 900, salt 80,30 parts of granulated sugar,
Soy sauce 50, yellow rice wine 20,30 parts in sesame oil,
Light-coloured vinegar 20, chilli powder 30,30 parts of edible oils,
3 parts of monosodium glutamates 10, Chinese prickly ash 0.5, spices;
Wherein, spices adopts following raw materials according to be mixed with according to conventional method:
Anise, kaempferia galamga, the root of Dahurain angelica, fructus amomi, Chinese cassia tree, Radix Glycyrrhizae, ginger and white pepper.

Claims (3)

1, the salted vegetables that form of a kind of brine of pickled mustard tuber is characterized in that, comprise following raw materials by weight percent:
Hot pickled mustard tube 80-90 part, salt 4-8 part, granulated sugar 1-3 part,
Soy sauce 1-5 part, yellow rice wine 1-2 part, sesame oil 1-3 part,
Light-coloured vinegar 1-2 part, chilli powder 1-3 part, edible oil 1-3 part,
Monosodium glutamate 0.1-1 part, Chinese prickly ash 0.01-0.05 part, spices 0.1-0.3 part.
2, the salted vegetables that form of brine of pickled mustard tuber according to claim 1 is characterized in that, comprise following raw materials by weight percent:
85 parts in hot pickled mustard tube, 5 parts of salt, 2 parts of granulated sugar,
2 parts in soy sauce, 1.5 parts of yellow rice wine, 2 parts in sesame oil,
1.5 parts of light-coloured vinegars, 2 parts of chilli powders, 2 parts of edible oils,
0.5 part of monosodium glutamate, 0.04 part in Chinese prickly ash, 0.2 part of spices.
3, the salted vegetables that form of brine of pickled mustard tuber according to claim 1 and 2 is characterized in that said spices is made up of following raw materials according:
Anise, kaempferia galamga, the root of Dahurain angelica, fructus amomi, Chinese cassia tree, Radix Glycyrrhizae, ginger and white pepper.
CN200810156386A 2008-09-19 2008-09-19 Pickles made by salting hot pickled mustard tuber Pending CN101675777A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN200810156386A CN101675777A (en) 2008-09-19 2008-09-19 Pickles made by salting hot pickled mustard tuber

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN200810156386A CN101675777A (en) 2008-09-19 2008-09-19 Pickles made by salting hot pickled mustard tuber

Publications (1)

Publication Number Publication Date
CN101675777A true CN101675777A (en) 2010-03-24

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Application Number Title Priority Date Filing Date
CN200810156386A Pending CN101675777A (en) 2008-09-19 2008-09-19 Pickles made by salting hot pickled mustard tuber

Country Status (1)

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CN (1) CN101675777A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103141797A (en) * 2013-04-03 2013-06-12 芜湖市姜记酱菜有限公司 Delicious pickle and preparation method thereof
CN103431345A (en) * 2013-08-16 2013-12-11 乌拉特前旗农鼎香酱菜专业合作社 Rock candy red pickled vegetables
CN103829192A (en) * 2013-11-28 2014-06-04 重庆市乔什榨菜有限责任公司 Hot pickled mustard tuber flavoring and preparation method of hot pickled mustard tuber
CN110720616A (en) * 2019-10-29 2020-01-24 广东蓬盛味业有限公司 Crisp salted vegetable and processing method thereof
CN111938116A (en) * 2020-08-05 2020-11-17 张�雄 Rattan pepper flavor preserved szechuan pickle

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103141797A (en) * 2013-04-03 2013-06-12 芜湖市姜记酱菜有限公司 Delicious pickle and preparation method thereof
CN103431345A (en) * 2013-08-16 2013-12-11 乌拉特前旗农鼎香酱菜专业合作社 Rock candy red pickled vegetables
CN103829192A (en) * 2013-11-28 2014-06-04 重庆市乔什榨菜有限责任公司 Hot pickled mustard tuber flavoring and preparation method of hot pickled mustard tuber
CN110720616A (en) * 2019-10-29 2020-01-24 广东蓬盛味业有限公司 Crisp salted vegetable and processing method thereof
CN111938116A (en) * 2020-08-05 2020-11-17 张�雄 Rattan pepper flavor preserved szechuan pickle

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Addressee: Sun Jinhua

Document name: Notification of Passing Preliminary Examination of the Application for Invention

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Open date: 20100324