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

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.