CN101744206A - Preparation method of seasoning for pickled vegetables - Google Patents
Preparation method of seasoning for pickled vegetables Download PDFInfo
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- CN101744206A CN101744206A CN200810229727A CN200810229727A CN101744206A CN 101744206 A CN101744206 A CN 101744206A CN 200810229727 A CN200810229727 A CN 200810229727A CN 200810229727 A CN200810229727 A CN 200810229727A CN 101744206 A CN101744206 A CN 101744206A
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Abstract
The invention relates to a preparation method of a seasoning for pickled vegetables. The seasoning is prepared from 100g of saline water, 0.1g of distilled spirit, 0.2g of wine sauce, 1g of brown sugar, 0.1g of fermented rice juice and 5g of chilli. The seasoning is prepared according to the proportion of seasoning to saline water, and has the effects of assisting in permeating saline taste, keeping the vegetables fresh and crisp, sterilizing and the like.
Description
Technical field
The present invention relates to a kind of preparation method of seasoning for pickled vegetables, belong to liquid state fermentation food-processing method technical field.
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.According to " China's drink food history " record, before period in Spring and Autumn and Warring States, just there is ripe pickled vegetable making technology in China.As the flavor enhancement seasoning matter in the pickles, play auxiliary infiltration saline taste, protect effect such as tender crisp, sterilization, therefore research and develop the taste that a kind of rational seasoning matter preparation method directly has influence on pickles, more and more be subjected to the attention of pickles processing market.
Summary of the invention
The objective of the invention is to provide at the problem of above-mentioned existence a kind of preparation method of seasoning for pickled vegetables, it is that ratio according to seasoning matter and salt solution is prepared from, and has auxiliary infiltration saline taste, protects effect such as tender crisp, sterilization.
The objective of the invention is to be achieved through the following technical solutions:
It is to be made by weight by following spices and pickled vegetable brine:
Salt solution 100 grams
Liquor 0.1 gram
Cooking wine 0.2 gram
Brown sugar 1 gram
Fermented glutinous wine 0.1 gram
Chilli 5 grams
Need protect look if meet vegetables, should not use brown sugar, described brown sugar can be white sugar.
The preparation method of a kind of seasoning for pickled vegetables of the present invention is as follows:
1), add well salt in the boiling water of cooling, mix old salt solution again and make it account for 15%～25% volume in new liquid to inoculate with seasoning, pH value is 4.7, and making salt solution, to put into altar standby.
2), chilli put into clear water cross, remove dust, put screen cloth control water then.
3), liquor, cooking wine are poured into successively in the altar of pickles, stir evenly, put into fermented glutinous wine again, a taking juice when using fermented glutinous wine, not waste matter by proportioning.
4) (determine the times), after a while and add brown sugar to stir gently, make it in altar, stir evenly rapidly according to the pickles kind is different.
5), chilli then should rationally place when vegetables are adorned altar, get final product.
The preparation method's of a kind of seasoning for pickled vegetables of the present invention characteristics are the allotment of rational seasoning matter, play auxiliary infiltration saline taste in the pickles process, protect effect such as tender crisp, sterilization.
The invention will be further described below in conjunction with embodiment.
Embodiment 1: take by weighing raw material by following component and weight ratio:
Salt solution 100 grams
Liquor 0.1 gram
Cooking wine 0.2 gram
Brown sugar 1 gram
Fermented glutinous wine 0.1 gram
Chilli 5 grams
Add well salt in the boiling water of cooling, mix old salt solution again and make it account for 15%～25% volume in new liquid to inoculate with seasoning, pH value is 4.7, making salt solution, to put into altar standby, chilli is put into clear water cross, remove dust, put screen cloth control water then.Liquor, cooking wine are poured into successively in the altar of pickles by proportioning simultaneously, stirred evenly, put into fermented glutinous wine again, a taking juice when using fermented glutinous wine, not waste matter.(according to different definite times of pickles kind) adding white sugar stirs gently after a while, makes it in altar, stirs evenly rapidly.Chilli then should rationally be placed when vegetables are adorned altar, gets final product.
Embodiment 2: take by weighing raw material by following component and weight ratio:
Salt solution 100 grams
Liquor 0.1 gram
Cooking wine 0.2 gram
White sugar 1 gram
Fermented glutinous wine 0.1 gram
Chilli 5 grams
Add well salt in the boiling water of cooling, mix old salt solution again and make it account for 15%～25% volume in new liquid to inoculate with seasoning, pH value is 4.7, making salt solution, to put into altar standby, chilli is put into clear water cross, remove dust, put screen cloth control water then.Liquor, cooking wine are poured into successively in the altar of pickles by proportioning simultaneously, stirred evenly, put into fermented glutinous wine again, a taking juice when using fermented glutinous wine, not waste matter.(according to different definite times of pickles kind) adding white sugar stirs gently after a while, makes it in altar, stirs evenly rapidly.Chilli then should rationally be placed when vegetables are adorned altar, gets final product.
Claims (3)
1. the preparation method of a seasoning for pickled vegetables is characterized in that it being to be made by weight by following raw materials according:
Salt solution 100 grams, liquor 0.1 gram, cooking wine 0.2 gram, brown sugar 1 gram, fermented glutinous wine 0.1 gram, chilli 5 grams.
2. the preparation method of a kind of seasoning for pickled vegetables according to claim 1 is characterized in that making by following processing step:
1), add well salt in the boiling water of cooling, mix old salt solution again and make it account for 15%～25% volume in new liquid to inoculate with seasoning, pH value is 4.7, and making salt solution, to put into altar standby.
2), chilli put into clear water cross, remove dust, put screen cloth control water then.
3), liquor, cooking wine are poured into successively in the altar of pickles, stir evenly, put into fermented glutinous wine again, a taking juice when using fermented glutinous wine, not waste matter by proportioning.
4) (determine the times), after a while and add brown sugar to stir gently, make it in altar, stir evenly rapidly according to the pickles kind is different.
5), chilli then should rationally place when vegetables are adorned altar, get final product.
3. the preparation method of a kind of seasoning for pickled vegetables according to claim 1 is characterized in that described brown sugar can be white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810229727A CN101744206A (en) | 2008-12-15 | 2008-12-15 | Preparation method of seasoning for pickled vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810229727A CN101744206A (en) | 2008-12-15 | 2008-12-15 | Preparation method of seasoning for pickled vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101744206A true CN101744206A (en) | 2010-06-23 |
Family
ID=42472282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810229727A Pending CN101744206A (en) | 2008-12-15 | 2008-12-15 | Preparation method of seasoning for pickled vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101744206A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077092A (en) * | 2014-09-10 | 2015-11-25 | 黄山天旺农业科技有限公司 | Manufacturing method of low-salt fermented capsicum slice |
| CN108185353A (en) * | 2018-03-10 | 2018-06-22 | 杨在侠 | A kind of Jerusalem artichoke pickles and preparation method thereof |
| CN113519809A (en) * | 2021-07-08 | 2021-10-22 | 重庆华竟商贸有限公司 | Compound pickled vegetable seasoning and preparation method thereof |
-
2008
- 2008-12-15 CN CN200810229727A patent/CN101744206A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077092A (en) * | 2014-09-10 | 2015-11-25 | 黄山天旺农业科技有限公司 | Manufacturing method of low-salt fermented capsicum slice |
| CN108185353A (en) * | 2018-03-10 | 2018-06-22 | 杨在侠 | A kind of Jerusalem artichoke pickles and preparation method thereof |
| CN113519809A (en) * | 2021-07-08 | 2021-10-22 | 重庆华竟商贸有限公司 | Compound pickled vegetable seasoning and preparation method thereof |
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| Date | Code | Title | Description |
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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: 20100623 |