CN101720900A - Method for preparing pickles - Google Patents
Method for preparing pickles Download PDFInfo
- Publication number
- CN101720900A CN101720900A CN200810167916A CN200810167916A CN101720900A CN 101720900 A CN101720900 A CN 101720900A CN 200810167916 A CN200810167916 A CN 200810167916A CN 200810167916 A CN200810167916 A CN 200810167916A CN 101720900 A CN101720900 A CN 101720900A
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- raw material
- material dish
- green
- pickles
- auxiliary material
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Abstract
The invention discloses a method for preparing pickles. The pickles prepared by the method have flexible mouthfeel and are convenient to prepare and overcome the defects existing in the prior art. The pickles comprise 20 to 30 weight parts of raw material vegetables and auxiliary material vegetables, wherein the raw material vegetables comprise one or a mixture of raw materials of cabbage, cucumber, lotus root, kidney bean and leaf mustard; and the auxiliary material vegetables comprise 5 to 8 weight parts of scallion, 1 to 4 weight parts of garlic clove, 5 to 10 weight parts of green pepper and 1 to 1.2 weight parts of salt. The pickles prepared by the method for preparing the pickles of the invention have the unique taste of aroma, spiciness and freshness.
Description
Technical field
The present invention relates to a kind of preparation method of salted vegetables.
Background technology
Salted vegetables are the daily edible auxiliary dish of people, have special mouthfeel tasty and refreshing, delicious and crisp.As hot pickled mustard tube, cucumber preserved with soy paste, radish strip with chilli oil, salty garlic etc.These salted vegetables are not owing to there is dough kneading sensation, and old man and tooth bad people be difficult for chewing, and are edible inconvenient.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of salted vegetables.The salted vegetables of the present invention's preparation have pliable and tough mouthfeel, and are easy to prepare, overcome the shortcoming that exists in the prior art.
The technical solution used in the present invention is:
Its preparation process is as follows:
1. choose the raw material dish that meets technological requirement and clean, airing is cut into inch strips or section;
2. choose the auxiliary material dish, green capsicum, green onion, garlic clove are cleaned, airing, cut into chunks or sheet;
3. the raw material dish is mixed with the auxiliary material dish, adding salt is pickled after 24 hours and is controlled out unnecessary juice;
4. the salted vegetables that 3. step the is obtained curing container of packing into, compacting promptly obtains finished product after 5 days.
Described raw material green vegetable bun is drawn together: cabbage, cucumber, lotus rhizome, fresh kidney beans, leaf mustard wherein one or more mix, close in the step 1.---4. in, the weight ratio of described raw material and auxiliary material dish is:
Raw material dish 20-30 part; Green onion 5-8 part; Garlic clove 1-4 part, green capsicum 5-10 part, salt 1-1.2 part.
The salted vegetables of producing with the preparation method of a kind of salted vegetables of the present invention have perfume (or spice), peppery, bright unique taste.
The specific embodiment
Its preparation process is as follows:
1. choose the raw material dish that meets technological requirement and clean, airing is cut into inch strips or section;
2. choose the auxiliary material dish, green capsicum, green onion, garlic clove are cleaned, airing, cut into chunks or sheet;
3. the raw material dish is mixed with the auxiliary material dish, adding salt is pickled after 24 hours and is controlled out unnecessary juice;
4. the salted vegetables that 3. step the is obtained curing container of packing into, compacting promptly obtains finished product after 5 days.
Described raw material green vegetable bun is drawn together: wherein one or more mixing of cabbage, cucumber, lotus rhizome, fresh kidney beans, leaf mustard, in the step 1.---4. in, the weight ratio of described raw material and auxiliary material dish is:
Raw material dish 20-30 part; Green onion 5-8 part; Garlic clove 1-4 part, green capsicum 5-10 part, salt 1-1.2 part.
Claims (1)
1. the preparation method of salted vegetables, it is characterized in that: its preparation process is as follows:
1. choose the raw material dish that meets technological requirement and clean, airing is cut into inch strips or section;
2. choose the auxiliary material dish, green capsicum, green onion, garlic clove are cleaned, airing, are cut into chunks or sheet;
3. the raw material dish is mixed with the auxiliary material dish, adding salt is pickled after 24 hours and is controlled out unnecessary juice;
4. the salted vegetables that 3. step the is obtained curing container of packing into, compacting promptly obtains finished product after 5 days.
Described raw material green vegetable bun is drawn together: wherein one or more mixing of cabbage, cucumber, lotus rhizome, fresh kidney beans, leaf mustard, in the step 1.---4. in, the weight ratio of described raw material and auxiliary material dish is:
Raw material dish 20-30 part; Green onion 5-8 part; Garlic clove 1-4 part, green capsicum 5-10 part, salt 1-1.2 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810167916A CN101720900A (en) | 2008-10-17 | 2008-10-17 | Method for preparing pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810167916A CN101720900A (en) | 2008-10-17 | 2008-10-17 | Method for preparing pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101720900A true CN101720900A (en) | 2010-06-09 |
Family
ID=42442927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810167916A Pending CN101720900A (en) | 2008-10-17 | 2008-10-17 | Method for preparing pickles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101720900A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669615A (en) * | 2012-05-15 | 2012-09-19 | 马胜清 | South Anhui jar salted pickle |
| CN103229971A (en) * | 2013-04-26 | 2013-08-07 | 李翠芳 | Preparing method of spicy cabbage bean product |
| CN104026522A (en) * | 2014-05-15 | 2014-09-10 | 湖北工业大学 | Low-salt temperature change curing method of leaf mustard sauce products |
-
2008
- 2008-10-17 CN CN200810167916A patent/CN101720900A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669615A (en) * | 2012-05-15 | 2012-09-19 | 马胜清 | South Anhui jar salted pickle |
| CN103229971A (en) * | 2013-04-26 | 2013-08-07 | 李翠芳 | Preparing method of spicy cabbage bean product |
| CN104026522A (en) * | 2014-05-15 | 2014-09-10 | 湖北工业大学 | Low-salt temperature change curing method of leaf mustard sauce products |
| CN104026522B (en) * | 2014-05-15 | 2016-01-20 | 湖北工业大学 | A kind of less salt alternating temperature method for salting of root-mustard jam product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20100609 |