CN102960667A - Preparation method of pickle product - Google Patents

Abstract

The invention relates to foods and particularly relates to a preparation method of a pickle product. The preparation method comprises the following steps of: removing external leaves of vegetables and washing; drying and cutting to be in strip shapes to be placed into a container; adding table salt for pickling; pouring dry red pepper powder, garlic, ginger, apple, pear, white sugar, vinegar and gourmet powder into dehydrated vegetables; agitating uniformly and adding into the closed container for three days to obtain a finished product; and packaging and sealing. According to the method disclosed by the invention, the process is simple and the manufacturing period is short; any chemical preservative is not added and the taste is delicious; and the pickle product has the functions of invigorating stomach, promoting digestion, increasing appetite and is convenient and instant.

Description

A kind of preparation method of pickled vegetable product

Technical field

The present invention relates to a kind of preparation method of pickled vegetable product, belong to the cure food preparing technical field.

Background technology

Pickles are the widely known pickles of going with rice or bread of China common people, and vegetable-pickling has long history in China.Through the vegetables of pickling, not only preserve easily, and in diet, play important regulating action.

At present, vegetables are pickled, mainly have following problem: at first be food-safety problem, existing salted vegetable is all using chemical addition agent in varying degrees, the long-time edible health that is unfavorable for; Next is complex manufacturing technology, and the cycle is long; The 3rd, be difficult to keep the original nutritive value of vegetables and mouthfeel, nutritive value is lower.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of fresh pickled vegetable product, do not add any additive, the purpose that is of high nutritive value to reach pickled vegetable product.

The present invention is achieved by the following technical solutions:

A kind of preparation method of pickled vegetable product may further comprise the steps:

(1) major ingredient: with the vegetables of 1000g, go to side to clean, dry 3-4 hour, stand-by;

(2) strip that the major ingredient after above-mentioned the drying is cut into 0.3-0.5cm is put into container, adds salt 80-100g, after pickled 24 hours, leaches moisture too much in the vegetables;

(3) garlic, ginger, apple, pears are all diced, for subsequent use;

(4) with monosodium glutamate 15-20g, white sugar 150-200g, vinegar 300-400ml, garlic 150-200g, ginger 200-250g, apple 200-300g, pears 200-300g, chilli end 150-200g, pour in the vegetables of dehydration, pack into after stirring in the closed container, get product after 3 days, packing, sealing.

Further preferred, described vegetables are cabbage or Chinese cabbage.

Further preferred, described vinegar is light-coloured vinegar.

The inventive method technique is simple, and fabrication cycle is short, does not add any chemical preservative, finished product has kept the original nutritive value of vegetables, and tasty mouthfeel has again the delicate fragrance of fruity, be easy to digest and assimilate, and contain garlic in the prepared composition, the composition such as capsicum, make himself to possess certain antibacterial ability.The present invention has stomach invigorating, promotes digestion, increases appetite.The salinity of pickle juice can be adjusted the pickles of the various local flavors of suitable for making according to eating habit is different with taste flexibly with sugariness.

The specific embodiment

The preparation method of 1 one kinds of pickled vegetable products of embodiment may further comprise the steps:

(1) major ingredient is prepared: with the cabbage of 1000g, go to side to clean, dry 3 hours, and stand-by;

(2) strip that the major ingredient after above-mentioned the drying is cut into 0.3cm is put into container, adds salt 80g, after pickled 24 hours, leaches moisture too much in the vegetables;

(3) garlic, ginger, apple, pears are all diced, for subsequent use;

(4) with monosodium glutamate 15g, white sugar 150g, light-coloured vinegar 300ml, garlic 150g, ginger 200g, apple 200g, pears 200g, chilli end 150g pours in the vegetables of dehydration, in the closed container of packing into after stirring, gets product packing, sealing after 3 days.

The preparation method of 2 one kinds of pickled vegetable products of embodiment may further comprise the steps:

(1) major ingredient is prepared: with the Chinese cabbage of 1000g, go to side to clean, dry 4 hours, and stand-by;

(2) strip that the major ingredient after above-mentioned the drying is cut into 0.5cm is put into container, adds salt 100g, pickled 24 hours, leaches moisture too much in the vegetables;

(3) garlic, ginger, apple, pears are all diced, for subsequent use;

(4) with monosodium glutamate 20g, white sugar 200g, rice vinegar 400ml, garlic 200g, ginger 250g, apple 300g, pears 300g, chilli end 200g pours in the vegetables of dehydration, in the closed container of packing into after stirring, gets product packing, sealing after 3 days.

Claims (3)

1. the preparation method of a pickled vegetable product is characterized in that, said method comprising the steps of:

(1) major ingredient is prepared: with the vegetables of 1000g, go to side to clean, dry 2-3 hour, and stand-by;

(2) strip that the major ingredient after above-mentioned the drying is cut into 0.3-0.5cm is put into container, adds salt 80-100g, after pickled 24 hours, leaches moisture too much in the vegetables;

(3) garlic, ginger, apple, pears are all diced, for subsequent use;

(4) with monosodium glutamate 15-20g, white sugar 150-200g, vinegar 300-400ml, garlic 150-200g, ginger 200-250g, apple 200-300g, pears 200-300g, chilli end 150-200g, pour in the vegetables of dehydration, pack into after stirring in the closed container, get product after 3 days, packing, sealing.

2. preparation method according to claim 1 is characterized in that, described vegetables are cabbage or Chinese cabbage.

3. preparation method according to claim 1 is characterized in that, described vinegar is light-coloured vinegar.