CN102669615A - South Anhui jar salted pickle - Google Patents
South Anhui jar salted pickle Download PDFInfo
- Publication number
- CN102669615A CN102669615A CN2012101731946A CN201210173194A CN102669615A CN 102669615 A CN102669615 A CN 102669615A CN 2012101731946 A CN2012101731946 A CN 2012101731946A CN 201210173194 A CN201210173194 A CN 201210173194A CN 102669615 A CN102669615 A CN 102669615A
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- China
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- anhui
- south
- jar
- dish
- salted
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- 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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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses south Anhui jar salted pickle, which contains the following components: 25 to 28 kilograms of south Anhui garden sass, and 1.6 to 1.8 kilograms of coarse salt. The salted pickle formed by natural fermentation with a jar is fragrant and unique in flavor, is specially used for cooking bean curd, is not required to be added into other seasonings, is particularly fresh and fragrant, and is native delicious south Anhui food.
Description
Technical field the present invention relates to the mashed always dish of south, a kind of Anhui jar.
Various salted vegetables food are arranged on the background technology market, and the present invention is with Anhui Nanjing University green vegetables, according to the local conventional method salted vegetables that ferment, unique flavor is extremely bright fragrant.
Summary of the invention the object of the invention has provided the mashed always dish of south, a kind of Anhui jar.
Scheme is following: the green vegetables 25-28kg of Anhui Nanjing University, crude salt 1.6-1.8kg.
The preparation method: whole big green vegetables are cleaned, swung in the vat, the salting while putting is after setting; Press solidly, build dustproofly, needn't seal, pickle three months after; Dish is taken out, and each takes clear water to do the wash one time, reinstalls in the jar of with closure; Add a small amount of clear water in the jar, the good seal lid, spending one month is edible.At this moment green vegetables rot naturally, and are blackish green deeply, become pasty state, smell some stink.
Eating method: jar mashed always dish in Anhui south is equipped with bean curd specially and cooks, and lard burns heat, will rot dish and bean curd to go into pot, and after big fire was boiled, little baked wheaten cake got final product in 10 minutes.Old mashed dish fragrance assails the nostrils, and unnecessary other condiment that adds, bean curd have sucked the local flavor of old mashed dish, and is bright especially fragrant, is the cuisines of genuine Anhui south wind flavor.
The specific embodiment
Embodiment 1:
The green vegetables 25-28kg of Anhui Nanjing University, crude salt 1.6-1.8kg.
Preparation method: again
Embodiment 2:
The green vegetables 25kg of Anhui Nanjing University, crude salt 1.6kg.
Preparation method: again.
Claims (2)
1. the mashed always dish of south, Anhui jar is characterized in that comprising following component:
The green vegetables 25-28kg of Anhui Nanjing University, crude salt 1.6-1.8kg.
2. jar mashed always dish in south, above-mentioned Anhui according to claim 1 is characterized in that comprising following component:
The green vegetables 25kg of Anhui Nanjing University, crude salt 1.6kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101731946A CN102669615A (en) | 2012-05-15 | 2012-05-15 | South Anhui jar salted pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101731946A CN102669615A (en) | 2012-05-15 | 2012-05-15 | South Anhui jar salted pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102669615A true CN102669615A (en) | 2012-09-19 |
Family
ID=46802702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101731946A Pending CN102669615A (en) | 2012-05-15 | 2012-05-15 | South Anhui jar salted pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102669615A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433207A (en) * | 2015-11-11 | 2016-03-30 | 黎平县林科达农业科技开发有限公司 | Preparation method of Pangtong Dish |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720900A (en) * | 2008-10-17 | 2010-06-09 | 孙大龙 | Method for preparing pickles |
| CN102150798A (en) * | 2011-02-17 | 2011-08-17 | 贵州群峰生物农业科技发展有限公司 | Pickled vegetable with function of nourishing heart |
-
2012
- 2012-05-15 CN CN2012101731946A patent/CN102669615A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720900A (en) * | 2008-10-17 | 2010-06-09 | 孙大龙 | Method for preparing pickles |
| CN102150798A (en) * | 2011-02-17 | 2011-08-17 | 贵州群峰生物农业科技发展有限公司 | Pickled vegetable with function of nourishing heart |
Non-Patent Citations (2)
| Title |
|---|
| 罗云波，等: "《园艺产品贮藏加工学·加工篇》", 31 August 2001, 中国农业大学出版社 * |
| 邓飞茂，等: "《泡菜大全》", 31 March 1989, 中国建设出版 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433207A (en) * | 2015-11-11 | 2016-03-30 | 黎平县林科达农业科技开发有限公司 | Preparation method of Pangtong Dish |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120919 |