CN102461827B - Oatmeal pickles and saucing method thereof - Google Patents
Oatmeal pickles and saucing method thereof Download PDFInfo
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- CN102461827B CN102461827B CN2010105344464A CN201010534446A CN102461827B CN 102461827 B CN102461827 B CN 102461827B CN 2010105344464 A CN2010105344464 A CN 2010105344464A CN 201010534446 A CN201010534446 A CN 201010534446A CN 102461827 B CN102461827 B CN 102461827B
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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
Along with improving constantly of people's living standard, people also improve constantly the demand of various food, and people to the future development of eating, need the food of various tastes when pursuit is had enough, in order to cater to people's taste, some pickles on market, occur.In prior art, people's wheat commonly used, as the primary raw material of making millet cake, cake, is still made the few of pickles, 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: the weight portion of take is unit, salted by 500 parts of the oatmeals fermented, watermelon 1000-2000 part, edible salt 150-250 part, anise 1-2 part, anistree 5-8 part and Chinese prickly ash 5-8 part.Comprise the following steps:
A, first wheat debranner is ground into to oatmeal, then with clear water, oatmeal is mixed thoroughly, hold agglomeratingly, loose one's grip into loose shape and get final product;
B, the oatmeal of mixing is laid on a clean thin plate, covers thin quilt, fermentation makes its living bacterium;
C, the oatmeal that will ferment are placed on clean cloth to be rubbed broken solarization 2-3 day, and every evenly is separated into green;
D, according to described weight, take oatmeal, watermelon, edible salt, anise, anise and the Chinese prickly ash fermented, mix to mix thoroughly forming raw material and being contained in crock;
E, above crock, spoon uniformly beer and sealing by the amount of every 500 parts of raw material 15-20 parts;
F, by crock at aeration-drying place air dry 3-4 month, form and give birth to pickles.
It is characterized in that: the clean bag that drenches with rain of tiling on described thin plate, 2-3 cun of oatmeal tiling is thick, and 5-7 is large in fermentation.
By the living pickles pickled and the clear water mix and blend of twice, by the system of stirring fry in oil, forming ripe pickles is edible.
During frying, add ginger, shallot, capsicum.
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 entrance appetizing, nutritious, both can be used as the seasoning matter that boils Lay, can make again general Lay meat and fish dishes directly edible, be 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 easily implemented, and, above crock, spoon uniformly beer and sealing, in aeration-drying place air dry, pickle better effects if.
The specific embodiment
Embodiment mono-: the oatmeal pickles be take weight portion and are unit (g), salted by the oatmeal 500g fermented, watermelon 1000g, edible salt 150g, anise 1g, anistree 5g and Chinese prickly ash 5g.
The method for salting of oatmeal pickles comprises the following steps:
A, first wheat debranner is ground into to oatmeal, then with clear water, oatmeal is mixed thoroughly, hold agglomeratingly, loose one's grip into loose shape and get final product;
B, the oatmeal of mixing is laid on a clean thin plate, the clean bag that drenches with rain of tiling on 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 will ferment are placed on clean cloth to be rubbed broken solarization 2-3 day, and every evenly is separated into green;
D, according to described weight, take oatmeal, watermelon, edible salt, anise, anise and the Chinese prickly ash fermented, mix to mix thoroughly forming raw material and being contained in crock;
E, above crock, spoon uniformly beer and sealing by the amount of every 500g raw material 15-20g;
F, by crock at aeration-drying place air dry 3-4 month, form and give birth to pickles.
By the living pickles pickled and the clear water mix and blend of twice, by the system of stirring fry in oil, forming ripe pickles is edible.According to individual taste, during frying, can add ginger, shallot and capsicum, also can singly put ginger, shallot and capsicum, can also put into other flavouring, do not describe in detail one by one.
Embodiment bis-: the present embodiment and embodiment mono-are basic identical, something in common does not repeat, difference is: the oatmeal pickles be take weight portion and are unit (g), salted by the oatmeal 500g fermented, watermelon 1500g, edible salt 200g, anise 1.5g, anistree 7g and Chinese prickly ash 6g.
Embodiment tri-: the present embodiment and embodiment mono-are basic identical, something in common does not repeat, difference is: the oatmeal pickles be take weight portion and are unit (g), salted by the oatmeal 500g fermented, watermelon 2000g, edible salt 250g, anise 2g, anistree 8g and Chinese prickly ash 8g.
The concrete numerical value that changes a component in formula can form a plurality of embodiment, does not describe in detail one by one at this, is protection scope of the present invention.
Claims (5)
1. oatmeal pickles is characterized in that: be made by the method comprised the following steps:
A, first wheat debranner is ground into to oatmeal, then with clear water, oatmeal is mixed thoroughly, hold agglomeratingly, loose one's grip into loose shape and get final product;
B, the oatmeal of mixing is laid on a clean thin plate, covers thin quilt, fermentation makes its living bacterium;
C, the oatmeal that will ferment are placed on clean cloth to be rubbed broken solarization 2-3 day, and every evenly is separated into green;
D, take according to weight portion: 500 parts of the oatmeals fermented, watermelon 1000-2000 part, edible salt 150-250 part, anise 1-2 part, anistree 5-8 part and Chinese prickly ash 5-8 part, mix to mix thoroughly forming raw material and being contained in crock;
E, above crock, spoon uniformly beer and sealing by the amount of every 500 parts of raw material 15-20 parts;
F, by crock at aeration-drying place air dry 3-4 month, form and give birth to pickles.
2. the method for salting of oatmeal pickles according to claim 1 comprises the following steps:
A, first wheat debranner is ground into to oatmeal, then with clear water, oatmeal is mixed thoroughly, hold agglomeratingly, loose one's grip into loose shape and get final product;
B, the oatmeal of mixing is laid on a clean thin plate, covers thin quilt, fermentation makes its living bacterium;
C, the oatmeal that will ferment are placed on clean cloth to be rubbed broken solarization 2-3 day, and every evenly is separated into green;
D, take according to weight portion: 500 parts of the oatmeals fermented, watermelon 1000-2000 part, edible salt 150-250 part, anise 1-2 part, anistree 5-8 part and Chinese prickly ash 5-8 part, mix to mix thoroughly forming raw material and being contained in crock;
E, above crock, spoon uniformly beer and sealing by the amount of every 500 parts of raw material 15-20 parts;
F, by crock at aeration-drying place air dry 3-4 month, 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 described thin plate, 2-3 cun of oatmeal tiling is thick, fermentation 5-7 days.
4. according to the described method for salting of claim 2 or 3, it is characterized in that: by the living pickles pickled and the clear water mix and blend of twice, by the system of stirring fry in oil, forming ripe pickles is edible.
5. method for salting according to claim 4, is characterized in that: during frying, add ginger, shallot, capsicum.
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 CN102461827A (en) | 2012-05-23 |
| CN102461827B true CN102461827B (en) | 2013-11-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010105344464A Expired - Fee Related CN102461827B (en) | 2010-11-08 | 2010-11-08 | Oatmeal pickles and saucing method thereof |
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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 (2)
| Title |
|---|
| 张筱蓓.西瓜豆豉加工技术.《农村经济与科技》.1997,(第08期), |
| 西瓜豆豉加工技术;张筱蓓;《农村经济与科技》;19970815(第08期);全文 * |
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| CN102461827A (en) | 2012-05-23 |
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