CN102018189A - Preparation method for pickling garlic by mulberry - Google Patents
Preparation method for pickling garlic by mulberry Download PDFInfo
- Publication number
- CN102018189A CN102018189A CN2009100363428A CN200910036342A CN102018189A CN 102018189 A CN102018189 A CN 102018189A CN 2009100363428 A CN2009100363428 A CN 2009100363428A CN 200910036342 A CN200910036342 A CN 200910036342A CN 102018189 A CN102018189 A CN 102018189A
- Authority
- CN
- China
- Prior art keywords
- garlic
- mulberry
- sorosis
- preparation
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
Abstract
The invention provides a preparation method for pickling garlic by mulberry. The pickled garlic is prepared by the following steps of: picking fresh mature mulberry, washing and airing; preparing an opened container; putting the mulberry and garlic into the container, and adding salt and water, wherein the mulberry accounts for 25 to 32 weight percent, the garlic accounts for 25 to 32 weight percent, the salt accounts for 20 to 25 weight percent, and the water accounts for 20 to 25 weight percent; drying the opened container in the sun; adding water every 2 to 3 days; and taking the mulberry pickled garlic after 20 to 30 days. The preparation method for pickling the garlic by the mulberry has the advantages that: the prepared garlic has the taste and color of the mulberry, and various vitamins are increased.
Description
Affiliated technical field salt
The present invention relates to salt down the preparation method of the head of garlic of sorosis.
Background technology
The useful vinegar of preparation method of pickling the head of garlic salts down, and useful salt salts down, and Shang Weijian pickles the head of garlic with sorosis.
Content of the present invention
The preparation method that provides sorosis to salt the head of garlic down in order addressing the above problem to be provided, the color and taste of sorosis to be arranged, also increased multivitamin.
The technical solution adopted for the present invention to solve the technical problems is: salt down the preparation method of the head of garlic of sorosis, pluck the sorosis of fresh maturation earlier, and clean airing; Be equipped with a container that opens wide, sorosis, the head of garlic are put into container, add salt, water, by weight percentage, sorosis 25-32%, head of garlic 25-32%, salt 20-25%, water 20-25%.The container that opens wide is placed on solarization under the sunlight, added some water every two to three days.Through 20-30 days was edible.
Effective effect of the present invention is, uses salt down the preparation method of the head of garlic of sorosis of the present invention, and the color and taste of sorosis is arranged, and also increased multivitamin.
Specific implementation method
Embodiment 1, and salt down the preparation method of the head of garlic of sorosis is plucked the sorosis of fresh maturation earlier, cleans airing; Be equipped with a container that opens wide, sorosis, the head of garlic are put into container, add salt, water, by weight percentage, sorosis 30%, the head of garlic 30%, salt 20%, water 20%.The container that opens wide is placed on solarization under the sunlight, added some water every two to three days.Through 20-30 days was edible.
Embodiment 2, and salt down the preparation method of the head of garlic of sorosis is plucked the sorosis of fresh maturation earlier, cleans airing; Be equipped with a container that opens wide, sorosis, the head of garlic are put into container, add salt, water, by weight percentage, sorosis 28%, the head of garlic 32%, salt 20%, water 20%.The container that opens wide is placed on solarization under the sunlight, added some water every two to three days.Through 20-30 days was edible.
Claims (1)
1. the sorosis preparation method of the head of garlic that salts down is plucked the sorosis of fresh maturation earlier, cleans airing.Be equipped with a container that opens wide, sorosis, the head of garlic are put into container, add salt, water, by weight percentage, sorosis 25-32%, head of garlic 25-32%, salt 20-25%, water 20-25%.The container that opens wide is placed on solarization under the sunlight, added some water every two to three days.Through 20-30 days was edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100363428A CN102018189A (en) | 2009-09-21 | 2009-09-21 | Preparation method for pickling garlic by mulberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100363428A CN102018189A (en) | 2009-09-21 | 2009-09-21 | Preparation method for pickling garlic by mulberry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102018189A true CN102018189A (en) | 2011-04-20 |
Family
ID=43860289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100363428A Pending CN102018189A (en) | 2009-09-21 | 2009-09-21 | Preparation method for pickling garlic by mulberry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102018189A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256458A (en) * | 2014-10-17 | 2015-01-07 | 苟小平 | Preparation method of pickled garlic |
| CN104351697A (en) * | 2014-10-15 | 2015-02-18 | 朱兴初 | Production method of white sugar garlic |
-
2009
- 2009-09-21 CN CN2009100363428A patent/CN102018189A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351697A (en) * | 2014-10-15 | 2015-02-18 | 朱兴初 | Production method of white sugar garlic |
| CN104256458A (en) * | 2014-10-17 | 2015-01-07 | 苟小平 | Preparation method of pickled garlic |
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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 |
Application publication date: 20110420 |