CN103027260A - Method for preparing Sichuan pickled vegetable food - Google Patents

Method for preparing Sichuan pickled vegetable food Download PDF

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Publication number
CN103027260A
CN103027260A CN2011103055322A CN201110305532A CN103027260A CN 103027260 A CN103027260 A CN 103027260A CN 2011103055322 A CN2011103055322 A CN 2011103055322A CN 201110305532 A CN201110305532 A CN 201110305532A CN 103027260 A CN103027260 A CN 103027260A
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China
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grams
vegetables
water
preparing
pickled vegetable
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Pending
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CN2011103055322A
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Chinese (zh)
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张汉秋
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张汉秋
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Priority to CN2011103055322A priority Critical patent/CN103027260A/en
Publication of CN103027260A publication Critical patent/CN103027260A/en
Pending legal-status Critical Current

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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention relates to a method for preparing a Sichuan pickled vegetable food. The method is characterized by comprising the following steps of: 1) preparing pickled vegetable water: preparing saline water for 2.5 kilograms of vegetables by mixing 2 kilograms of boiled water and 60 grams of common salt, and uniformly stirring and cooling, then adding 30 grams of white sugar into the saline water, pouring 30 grams of distilled spirit into the saline water, uniformly stirring to obtain the pickled vegetable water, and putting about 200 grams of other adjuvants such as pickled hot peppers and the like into the pickled vegetable water; and 2) putting the vegetables into a jar (bottle): putting spices into the well-treated vegetables, uniformly mixing the spices with the vegetables by hand, putting the vegetables into a cleaned and dried bottle (jar), pouring the prepared saline water into the bottle (jar), and fermenting the vegetables for 4 to 5 days until an acidic flavor is generated. The main materials comprise cabbages, carrots, celeries, cowpeas, green and red peppers, garlic stems, lotus roots, rape flowers and the like, and the adjuvants comprise 30 grams of dried chilies, 10 grams of Chinese prickly ash and 20 grams of star anises.

Description

A kind of preparation method of Pickles, Sichuan Style food
Technical field
The present invention relates to field of food, particularly relate to a kind of preparation method of Pickles, Sichuan Style food.
Background technology
Along with improving constantly of people's living standard, people also constantly promote for the pursuit of the variation of diet, best quality, nutrient laden.Often can attempt in daily life different diet styles; and pickles are exactly one of them; the kind of pickles has a lot; the sauerkraut that resembles China northeast also is pickles; popular Tian jin cabbage pickled in sweet and sour pickles a kind of especially in recent years; just title and taste are different, in fact are processed into fermentation mode all belong to the same with Pickles, Sichuan Style.Pickles have to be made simply, with low cost, nutrition health, tasty and refreshing solution is greasy, and it is the pickles of going with rice or bread of a lot of families indispensability that order in unlimited time is beneficial to the characteristics such as storage, in these pickles kinds, most popular is exactly Pickles, Sichuan Style, and many teenagers are its sour-sweet peppery aquatic foods of favorite, when not having appetite, be able to eat several salubrious pickles, can feel immediately special apt in the stomach.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of Pickles, Sichuan Style food of pure taste.
The object of the present invention is achieved like this: a kind of preparation method of Pickles, Sichuan Style food is characterized in that comprising following steps:
1) preparation of pickles water: 5 jin of vegetables need to mix with 4 jin of salt of amount boiling water, 60 grams of salt solution stirring and stir evenly and cool, and then put white sugar 30 grams, pour liquor 30 grams into, stir evenly pickled vegetable brine, put again other batchings (about 200 restrain) such as bubble green pepper;
2) vegetables dress altar (bottle): spices is put into the vegetables of handling well mix with hand, put into and clean the bottle (jar) of drying, pour the salt solution for preparing into, had sour fragrance to get final product with regard to fermentation afterwards in 4-5 days.
Major ingredient: cabbage, carrot, celery, cowpea, blue or green hot red pepper, garlic stems, lotus root, cauliflower etc., batching: chilli 30 grams, Chinese prickly ash 10 grams, anistree 20 grams.
Pickles are nutritious, and are specific as follows:
1. pickles produce antibacterial action along with fermentation.Be inhibited under the effect of the lactic acid bacteria that the effect of harmful bacteria produces during the fermentation, and produce the lactic acid bacteria of tart flavour in the maturation with the work fermentation, not only make pickles have more delicious food, can also suppress other bacterium in the intestines, prevent abnormal fermentation, suppress germ.
2. in addition, when pickles can also prevent too to absorb meat or acid food, the acid poisoning that causes because of the acidification of blood.The main material that uses in pickles all contains many moisture.Therefore, the composition of nutrient seems fewer, but lactic acid bacteria has the breeding that suppresses intestinal toxic bacterium, purifies the effect of stomach.
3. pickles also help the prevention of adult diseases, and the prevention of obesity, hypertension, diabetes, cancer in digestive system is also produced effect.
4. the pickles class cooperates to purify the effect of stomach and intestine because of the Complex of the juice of greengrocery and salt etc. in addition.Pickles promote the protein in the stomach and intestine to be decomposed into the secretion of stomach cardia, and make the histogram of microorganism in the intestines be tending towards normalization.
The specific embodiment
Below in conjunction with concrete example the present invention is described further, but the present invention is not limited to this specific examples.Embodiment 1 production method of the present invention comprises following steps: a kind of preparation method of Pickles, Sichuan Style food is characterized in that comprising following steps:
1) preparation of pickles water: 5 jin of vegetables need to mix with 4 jin of salt of amount boiling water, 60 grams of salt solution stirring and stir evenly and cool, and then put white sugar 30 grams, pour liquor 30 grams into, stir evenly pickled vegetable brine, put again other batchings (about 200 restrain) such as bubble green pepper;
2) vegetables dress altar (bottle): spices is put into the vegetables of handling well mix with hand, put into and clean the bottle (jar) of drying, pour the salt solution for preparing into, had sour fragrance to get final product with regard to fermentation afterwards in 4-5 days.
Major ingredient: cabbage, carrot, celery, cowpea, blue or green hot red pepper, garlic stems, lotus root, cauliflower etc., batching: chilli 30 grams, Chinese prickly ash 10 grams, anistree 20 grams.

Claims (1)

1. the preparation method of a Pickles, Sichuan Style food is characterized in that comprising following steps:
1) preparation of pickles water: 5 jin of vegetables need to mix with 4 jin of salt of amount boiling water, 60 grams of salt solution stirring and stir evenly and cool, and then put white sugar 30 grams, pour liquor 30 grams into, stir evenly pickled vegetable brine, put again other batchings (about 200 restrain) such as bubble green pepper;
2) vegetables dress altar (bottle): spices is put into the vegetables of handling well mix with hand, put into and clean the bottle (jar) of drying, pour the salt solution for preparing into, had sour fragrance to get final product with regard to fermentation afterwards in 4-5 days.
CN2011103055322A 2011-10-10 2011-10-10 Method for preparing Sichuan pickled vegetable food Pending CN103027260A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011103055322A CN103027260A (en) 2011-10-10 2011-10-10 Method for preparing Sichuan pickled vegetable food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011103055322A CN103027260A (en) 2011-10-10 2011-10-10 Method for preparing Sichuan pickled vegetable food

Publications (1)

Publication Number Publication Date
CN103027260A true CN103027260A (en) 2013-04-10

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN2011103055322A Pending CN103027260A (en) 2011-10-10 2011-10-10 Method for preparing Sichuan pickled vegetable food

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CN (1) CN103027260A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103355622A (en) * 2013-06-21 2013-10-23 杜斌 Accurate pickling method
CN105285831A (en) * 2015-11-30 2016-02-03 泸州刘氏食品有限公司 Vigna unguiculata processing method
CN105472831A (en) * 2014-09-05 2016-04-06 深圳光启智能光子技术有限公司 Light-emitting device control method through light driven chip and light driven chip thereof
CN105995917A (en) * 2016-05-12 2016-10-12 四川农业大学 Pickled chili sauce and making method thereof
CN107692133A (en) * 2017-10-30 2018-02-16 张艳群 A kind of preparation method of bubble green pepper lotus root point

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103355622A (en) * 2013-06-21 2013-10-23 杜斌 Accurate pickling method
CN103355622B (en) * 2013-06-21 2016-06-29 杜斌 Accurate Pickles method
CN105472831A (en) * 2014-09-05 2016-04-06 深圳光启智能光子技术有限公司 Light-emitting device control method through light driven chip and light driven chip thereof
CN105285831A (en) * 2015-11-30 2016-02-03 泸州刘氏食品有限公司 Vigna unguiculata processing method
CN105995917A (en) * 2016-05-12 2016-10-12 四川农业大学 Pickled chili sauce and making method thereof
CN105995917B (en) * 2016-05-12 2020-01-07 四川农业大学 Pickled pepper sauce and preparation method thereof
CN107692133A (en) * 2017-10-30 2018-02-16 张艳群 A kind of preparation method of bubble green pepper lotus root point

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