CN102461827A - Oatmeal pickles and saucing method thereof - Google Patents
Oatmeal pickles and saucing method thereof Download PDFInfo
- Publication number
- CN102461827A CN102461827A CN2010105344464A CN201010534446A CN102461827A CN 102461827 A CN102461827 A CN 102461827A CN 2010105344464 A CN2010105344464 A CN 2010105344464A CN 201010534446 A CN201010534446 A CN 201010534446A CN 102461827 A CN102461827 A CN 102461827A
- Authority
- CN
- China
- Prior art keywords
- oatmeal
- pickles
- present
- product
- ferments
- 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.)
- Granted
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to pickles and a saucing method thereof, especially to oatmeal pickles and a saucing method thereof, and provides oatmeal pickles with rich nutrition and good taste, and a saucing method of the oatmeal pickles. According to the present invention, fragrance, sweet taste, salt taste and hot taste are integrated into the product of the present invention, and the product has characteristics of pleasant color, fragrant sauce, strong taste, appetite increasing, and rich nutrition; the product can be adopted as the condiment for cooking, and can be directly eaten as the general cooked food; the product is the good food for travelling and gifts; the product of the present invention mainly adopts the cereals as the main raw material, such that the contents of protein, fiber, minerals and vitamins are high, and the nutrition effect is good; the method of the present invention is easy to implement; the good saucing effect can be obtained by the following treatments, wherein the treatments comprise: uniformly spraying beer above the earthen jar, sealing, and carrying out air drying at a ventilated and drying place.
Description
Technical field
The present invention relates to a kind of pickles and method for salting, particularly relate to a kind of oatmeal pickles and method for salting thereof.
Background technology
Improving constantly of Along with people's living standard, people also improve constantly the demand of various food, and people are developed to the direction of eating when pursuit is had enough, need the food of various tastes, in order to cater to people's taste, occur some pickles on the market.People's wheat commonly used is still made the few of pickles as the primary raw material of making millet cake, cake in the prior art, and this is a blank.
Summary of the invention
Technical problem to be solved by this invention is: a kind of nutritious and oatmeal pickles that mouthfeel is good are provided, and the method for salting of these oatmeal pickles is provided simultaneously.
A kind of oatmeal pickles and method for salting thereof is characterized in that: with the weight portion unit, and salted by 500 parts of the oatmeals that ferments, watermelon 1000-2000 part, edible salt 150-250 part, anise 1-2 part, anistree 5-8 part and Chinese prickly ash 5-8 part.May further comprise the steps:
A, earlier wheat debranner is ground into oatmeal, mix oatmeal thoroughly with clear water then, hold agglomeratingly, the shape that becomes to loose of loosing one's grip gets final product;
B, be tiled in the oatmeal of mixing on the clean thin plate, cover thin quilt, fermentation makes its living bacterium;
C, the oatmeal that ferments is placed on rubs on the clean cloth broken solarization 2-3 day, every evenly is separated into green;
D, take by weighing oatmeal, watermelon, edible salt, anise, anise and the Chinese prickly ash that ferments, mix to mix thoroughly forming raw material and be contained in the crock according to said weight;
E, above crock, spoon beer and sealing uniformly by the amount of per 500 parts of raw material 15-20 parts;
F, crock was shone 3-4 month in that aeration-drying place is cool, form and give birth to pickles.
It is characterized in that: the clean bag that drenches with rain of tiling on the said thin plate, 2-3 cun of oatmeal tiling is thick, and 5-7 is big in fermentation.
The living pickles of pickling are mixed stirring with the clear water of twice, and with the system of stirring fry in oil, forming ripe pickles is edible.
Add ginger, shallot, capsicum during frying.
Beneficial effect of the present invention is:
1. product of the present invention integrates fragrant, sweet, salty, peppery, and color and luster is made a gift of the people, the sauce thick flavor, and the inlet appetizing, nutritious, both can be used as the seasoning matter that boils Lay, it is directly edible to make general Lay meat and fish dishes again, is the good merchantable brand of house travelling, presenting friends.
2. product of the present invention adopts oatmeal as main material, and protein, fiber, minerals and vitamins content are very high, and nutritive validity is good.
3. method of the present invention is implemented easily, and, above crock, spoon beer and sealing uniformly, in the cool solarization of aeration-drying place, pickle better effects if.
The specific embodiment
Embodiment one: the oatmeal pickles are unit (g) with the weight portion, and are salted by the oatmeal 500g that ferments, watermelon 1000g, edible salt 150g, anise 1g, anistree 5g and Chinese prickly ash 5g.
The method for salting of oatmeal pickles may further comprise the steps:
A, earlier wheat debranner is ground into oatmeal, mix oatmeal thoroughly with clear water then, hold agglomeratingly, the shape that becomes to loose of loosing one's grip gets final product;
B, be tiled in the oatmeal of mixing on the clean thin plate, the clean bag that drenches with rain of tiling on the thin plate, 2-3 cun of oatmeal tiling is thick, covers thin quilt, its living bacterium of fermentation 5-7 angel;
C, the oatmeal that ferments is placed on rubs on the clean cloth broken solarization 2-3 day, every evenly is separated into green;
D, take by weighing oatmeal, watermelon, edible salt, anise, anise and the Chinese prickly ash that ferments, mix to mix thoroughly forming raw material and be contained in the crock according to said weight;
E, above crock, spoon beer and sealing uniformly by the amount of every 500g raw material 15-20g;
F, crock was shone 3-4 month in that aeration-drying place is cool, form and give birth to pickles.
The living pickles of pickling are mixed stirring with the clear water of twice, and with the system of stirring fry in oil, forming ripe pickles is edible.According to individual taste, can add ginger, shallot and capsicum during frying, also can singly put ginger, shallot and capsicum, can also put into other flavouring, do not detail one by one.
Embodiment two: present embodiment and embodiment one are basic identical; Something in common does not repeat; Difference is: the oatmeal pickles are unit (g) with the weight portion, and are salted by the oatmeal 500g that ferments, watermelon 1500g, edible salt 200g, anise 1.5g, anistree 7g and Chinese prickly ash 6g.
Embodiment three: present embodiment and embodiment one are basic identical; Something in common does not repeat; Difference is: the oatmeal pickles are unit (g) with the weight portion, and are salted by the oatmeal 500g that ferments, watermelon 2000g, edible salt 250g, anise 2g, anistree 8g and Chinese prickly ash 8g.
The concrete numerical value that changes a component in the prescription can be formed a plurality of embodiment, does not detail one by one at this, is protection scope of the present invention.
Claims (5)
1. oatmeal pickles is characterized in that: with the weight portion unit, and salted by 500 parts of the oatmeals that ferments, watermelon 1000-2000 part, edible salt 150-250 part, anise 1-2 part, anistree 5-8 part and Chinese prickly ash 5-8 part.
2. the method for salting of oatmeal pickles according to claim 1 may further comprise the steps:
A, earlier wheat debranner is ground into oatmeal, mix oatmeal thoroughly with clear water then, hold agglomeratingly, the shape that becomes to loose of loosing one's grip gets final product;
B, be tiled in the oatmeal of mixing on the clean thin plate, cover thin quilt, fermentation makes its living bacterium;
C, the oatmeal that ferments is placed on rubs on the clean cloth broken solarization 2-3 day, every evenly is separated into green;
D, take by weighing oatmeal, watermelon, edible salt, anise, anise and the Chinese prickly ash that ferments, mix to mix thoroughly forming raw material and be contained in the crock according to said weight;
E, above crock, spoon beer and sealing uniformly by the amount of per 500 parts of raw material 15-20 parts;
F, crock was shone 3-4 month in that aeration-drying place is cool, form and give birth to pickles.
3. method for salting according to claim 2 is characterized in that: the clean bag that drenches with rain of tiling on the said thin plate, 2-3 cun of oatmeal tiling is thick, ferments 5-7 days.
4. according to claim 2 or 3 described method for salting, it is characterized in that: the living pickles that will pickle mix stirring with the clear water of twice, and with the system of stirring fry in oil, forming ripe pickles is edible.
5. method for salting according to claim 4 is characterized in that: add ginger, shallot, capsicum during frying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105344464A CN102461827B (en) | 2010-11-08 | 2010-11-08 | Oatmeal pickles and saucing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105344464A CN102461827B (en) | 2010-11-08 | 2010-11-08 | Oatmeal pickles and saucing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102461827A true CN102461827A (en) | 2012-05-23 |
| CN102461827B CN102461827B (en) | 2013-11-27 |
Family
ID=46066172
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105344464A Expired - Fee Related CN102461827B (en) | 2010-11-08 | 2010-11-08 | Oatmeal pickles and saucing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102461827B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247035A (en) * | 1998-09-10 | 2000-03-15 | 李兴常 | Watermelon paste series |
| CN1314103A (en) * | 2000-03-22 | 2001-09-26 | 陈友来 | Water melon sauce and its preparing method |
| CN1375227A (en) * | 2001-03-20 | 2002-10-23 | 李翠云 | Wheat jam and its making process |
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
| CN101536746A (en) * | 2008-03-21 | 2009-09-23 | 黄克文 | Wheat pickle and method for preparing same |
| CN101744225A (en) * | 2010-01-07 | 2010-06-23 | 李强 | Preparation process of flavored melon sauce |
| CN101756166A (en) * | 2010-01-26 | 2010-06-30 | 田勇 | Wheat flavor paste and production method thereof |
-
2010
- 2010-11-08 CN CN2010105344464A patent/CN102461827B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247035A (en) * | 1998-09-10 | 2000-03-15 | 李兴常 | Watermelon paste series |
| CN1314103A (en) * | 2000-03-22 | 2001-09-26 | 陈友来 | Water melon sauce and its preparing method |
| CN1375227A (en) * | 2001-03-20 | 2002-10-23 | 李翠云 | Wheat jam and its making process |
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
| CN101536746A (en) * | 2008-03-21 | 2009-09-23 | 黄克文 | Wheat pickle and method for preparing same |
| CN101744225A (en) * | 2010-01-07 | 2010-06-23 | 李强 | Preparation process of flavored melon sauce |
| CN101756166A (en) * | 2010-01-26 | 2010-06-30 | 田勇 | Wheat flavor paste and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张筱蓓: "西瓜豆豉加工技术", 《农村经济与科技》, no. 08, 15 August 1997 (1997-08-15) * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102461827B (en) | 2013-11-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102389104B (en) | Assorted mushroom sauce and preparation method thereof | |
| CN103766992B (en) | Red sour soup base for hot pot and making method thereof | |
| Sanful et al. | Utilization of soybean flour in the production of bread | |
| CN101632424B (en) | Crispy black rice and preparation method thereof | |
| Alalwan et al. | Traditional plant-based foods and beverages in Bahrain | |
| CN101223983A (en) | Compound taste black pepper meat paste | |
| CN104366432A (en) | Eutrophic spicy yak meat paste and processing method thereof | |
| CN101467611A (en) | Method for preparing quick-freezing steamed dumplings | |
| KR101450010B1 (en) | DDUGBOGGI sauce using traditional soy sauce and production method thereof | |
| CN108244619A (en) | Truffle food additives | |
| CN101283780B (en) | Hot flavour bean paste and preparation method thereof | |
| KR20200006339A (en) | Seasoned laver using fish sauce and manufacturing method thereof | |
| CN103750377A (en) | Production method of instant marinated mushroom chicken | |
| KR20150085238A (en) | Sauce paste comprising hot pepper and method thereof | |
| Tamang | Food culture in the Eastern Himalayas | |
| CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
| CN101518344A (en) | Calcium supplement instant original soup mutton | |
| CN109288015A (en) | A kind of New Orleans composite seasoning powder and preparation method thereof | |
| CN102106556B (en) | Prepared salting seasoning for baked or aired meat product, meat product and making method thereof | |
| JP2019068774A (en) | Method for producing food material cooked under heating | |
| CN102461827B (en) | Oatmeal pickles and saucing method thereof | |
| CN102038148A (en) | Preparation method for spiced dried bean curd | |
| CN106036777B (en) | A kind of spicy hot pickled mustard tuber fermented bean curd barbeque sauce and preparation method thereof | |
| Islam | Traditional food culture & food security in Bangladesh | |
| Kiuchi | Miso & Natto |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131127 Termination date: 20181108 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |