CN102805322A - Vegetable saucing method - Google Patents

Abstract

The invention discloses a vegetable saucing method, which comprises the following steps: 1, carrying out cleaning and root removing on 50 kg of vegetables, and carrying out open-air drying for 4-5 hours to provide a spare use; 2, placing the dried vegetables into a container, uniformly adding 0.5-1 kg of salt and 0.5-1 kg of honey, and adopting a heavy weight to press on the vegetables; 4, after 24 hours, removing the water in the container, uniformly adding 2-2.5 kg of salt and 0.5-1 kg of honey again, then completely stirring so as to achieve complete contact of the salt, the honey and the vegetables, and adopting a heavy weight to press on the vegetables inside the container; 5, after 12-15 hours, removing the water in the container, cleaning the vegetables, and carrying out open-air drying for 4-5 hours to obtain the re-sauced vegetables. The method of the present invention has advantages of simple operation, complete saucing, smooth taste, and long preservation time.

Description

A kind of Pickle method

Technical field

The present invention relates to a kind of method for salting, especially relate to a kind of vegetable-pickling method.

Background technology

At present, various vegetable-pickling methods all admixture a pair of human harmful substance, the present invention is not only to the harmful substance of human body; It is more convenient to operate, and is fit to each class factory and people's demand, and the inventive method is simple; Pickle fully, mouthfeel is good, and the holding time is long.

Summary of the invention

For overcoming the problems referred to above, the present invention provides a kind of vegetable-pickling method, and the technical scheme of employing is following:

A, the vegetables of 100 jin of weight are cleaned and remove root, dry 4-5 hour, for use;

B, the vegetables after will drying are put into container, evenly put into the salt of 1-2 jin and the honey of 1-2 jin, are pressed on the vegetables with weight again;

C, through after 24 hours, after the water in the container removed, evenly put into the salt of 4-5 jin and the honey of 1-2 jin once more, and then fully stirring makes salt fully contact with vegetables with honey, is pressed on the vegetables of container with weight again;

D, process after water removal in the container, were cleaned vegetables after 12-15 hour, dried 4-5 hour, and back vegetables again must salt down;

E, the back vegetables that will salt down are again put into airtight container, put into the salt of 10-20 jin and the honey of 1-2 jin again, fully put into anticorrisive agent again after the stirring, airtight container is moved to shady and cool place preserved one month, and taking out clean is edible.

The specific embodiment

Embodiment 1:a, the carob of 100 jin of weight is clean dries 4-5 hour, and is for use;

B, the carob after will drying are put into container, evenly put into the salt of 1-2 jin and the honey of 1-2 jin, are pressed on the carob with weight again;

C, through after 24 hours, after the water in the container removed, evenly put into the salt of 4-5 jin and the honey of 1-2 jin once more, and then fully stirring makes salt fully contact with carob with honey, is pressed on the carob of container with weight again;

D, process after water removal in the container, were cleaned carob after 12-15 hour, dried 4-5 hour, and back carob again must salt down;

E, the back carob that will salt down are again put into airtight container, put into the salt of 10-20 jin and the honey of 1-2 jin again, fully put into anticorrisive agent again after the stirring, airtight container is moved to shady and cool place preserved one month, and taking out clean is edible.

Embodiment 2:a, the cucumber of 100 jin of weight is clean dries 4-5 hour, and is for use;

Container is put at b, the cucumber angle after will drying, and evenly puts into the salt of 1-2 jin and the honey of 1-2 jin, is pressed on the carob with weight again;

C, through after 24 hours, after the water in the container removed, evenly put into the salt of 4-5 jin and the honey of 1-2 jin once more, and then fully stirring makes salt fully contact with cucumber with honey, is pressed on the cucumber of container with weight again;

D, process after water removal in the container, were cleaned cucumber after 12-15 hour, dried 4-5 hour, and back cucumber again must salt down;

E, the back cucumber that will salt down are again put into airtight container, put into the salt of 10-20 jin and the honey of 1-2 jin again, fully put into anticorrisive agent again after the stirring, airtight container is moved to shady and cool place preserved one month, and taking out clean is edible.

Embodiment 3:a, the radish and the cucumber of 100 jin of weight is clean dries 4-5 hour, and is for use;

Container is put at b, the cucumber angle after will drying, and evenly puts into the salt of 1-2 jin and the honey of 1-2 jin, is pressed on radish and the cucumber with weight again;

C, through after 24 hours, after the water in the container removed, evenly put into the salt of 4-5 jin and the honey of 1-2 jin once more, and then fully stirring makes salt fully contact with cucumber with radish with honey, is pressed on the radish and cucumber of container with weight again;

D, process after water removal in the container, were cleaned radish and cucumber after 12-15 hour, dried 4-5 hour, and back radish and cucumber again must salt down;

E, will salt down again back radish and cucumber are put into airtight container, put into the salt of 10-20 jin and the honey of 1-2 jin again, put into anticorrisive agent again after fully stirring, and airtight container is moved to shady and cool place preserved one month, and taking out clean is edible.

The above; Be merely the specific embodiment of the present invention, but the protection domain of invention is not limited thereto, any those of ordinary skill in the art are in the technical scope that the present invention discloses; The variation that can expect easily or replacement all should be encompassed within the protection domain of invention.

Claims (2)

1. Pickle method may further comprise the steps:

A, the vegetables of 100 jin of weight are cleaned and remove root, dry 4-5 hour, for use;

B, the vegetables after will drying are put into container, evenly put into the salt of 1-2 jin and the honey of 1-2 jin, are pressed on the vegetables with weight again;

C, through after 24 hours, after the water in the container removed, evenly put into the salt of 4-5 jin and the honey of 1-2 jin once more, and then fully stirring makes salt fully contact with vegetables with honey, is pressed on the vegetables of container with weight again;

D, process after water removal in the container, were cleaned vegetables after 12-15 hour, dried 4-5 hour, and back vegetables again must salt down;

E, the back vegetables that will salt down are again put into airtight container, put into the salt of 10-20 jin and the honey of 1-2 jin again, fully put into anticorrisive agent again after the stirring, airtight container is moved to shady and cool place preserved one month, and taking out clean is edible.

2. a kind of Pickle method according to claim 1 is characterized in that: described vegetables can be that one or more vegetables mix.