CN103099160A - Method for preparing pickle in natural way - Google Patents
Method for preparing pickle in natural way Download PDFInfo
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- CN103099160A CN103099160A CN2012105313658A CN201210531365A CN103099160A CN 103099160 A CN103099160 A CN 103099160A CN 2012105313658 A CN2012105313658 A CN 2012105313658A CN 201210531365 A CN201210531365 A CN 201210531365A CN 103099160 A CN103099160 A CN 103099160A
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- cabbage
- tender
- lettuce
- pickle
- carrot
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Abstract
The invention relates to a method for preparing pickle in a natural way. Radish, cabbage, lettuce, tender ginger, garlic bulbs, tender haricot, round cabbage, carrot, green capsicum and the like can all be made into pickle, and the needed proportion of radish, cabbage, lettuce, tender ginger, garlic bulbs, tender haricot, round cabbage, carrot, and green capsicum is 20-30:10-15:15-30:2-5:1-3:20-40:20-30:10-15:2-5. The pickle is rich in nutrition and aromatic in flavor, and the preparation method is simple.
Description
Technical field
The present invention relates to a kind of method of pure natural method preparation pickles.
Background technology
Pickles are the food that people like, and are edible more convenient, delicious flavour.
Summary of the invention
The object of the invention is to propose a kind of method of pure natural method preparation pickles, radish, wild cabbage, lettuce, new ginger, garlic, tender French beans, cabbage, carrot, green capsicum etc. can be made pickles, needed ratio formula is fore-telling, wild cabbage, lettuce, new ginger, garlic, tender French beans, cabbage, carrot, green capsicum=20-30:10-15:15-30:2-5:1-3:20-40:20-30:10-15:2-5, raw material is cleaned, wild cabbage is cut into slices or bar, and green turnip, lettuce etc. slivers.Prepare pickled vegetable liquid with hard water, if without hard water, also can add 0.5% calcium chloride in light water.Add 6%～8% salt according to the water yield, heating is boiled.After cooling, add 0.5% cooking wine, 3% thick chilli sauce.In addition, the spices such as Chinese prickly ash, anise, Radix Glycyrrhizae, tsaoko, orange peel, pepper is appropriate with binding up with gauze in vain, standby.Dress altar and management.The vegetable raw-material of handling well is packed in altar, amount is half of altar capacity, spices is put in compacting, then continues charging feedstock, advance to add one deck pimiento from 10 centimetres, altar mouth, then with bamboo chip, raw material is blocked, inject pickled vegetable liquid and flood raw material, cover lid, add cold boiling water or salt solution in tank in pickle jar, be split into the tank sealing.Pickle jar is In Shade, give free rein to fermentation.General new salt solution of joining, summer temp is high, 7～8 days can be ripe, winter temperature is low, need 15 days can be ripe.
The invention has the advantages that:
1, nutritious, the taste giving off a strong fragrance.
2, preparation method is simple.
Claims (1)
1. the method for pure natural method preparation pickles, radish, wild cabbage, lettuce, new ginger, garlic, tender French beans, cabbage, carrot, green capsicum etc. can be made pickles, needed ratio formula is fore-telling, wild cabbage, lettuce, new ginger, garlic, tender French beans, cabbage, carrot, green grass or young crops=20-30:10-15:15-30:2-5:1-3:20-40:20-30:10-15:2-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105313658A CN103099160A (en) | 2012-12-11 | 2012-12-11 | Method for preparing pickle in natural way |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105313658A CN103099160A (en) | 2012-12-11 | 2012-12-11 | Method for preparing pickle in natural way |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103099160A true CN103099160A (en) | 2013-05-15 |
Family
ID=48307617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105313658A Pending CN103099160A (en) | 2012-12-11 | 2012-12-11 | Method for preparing pickle in natural way |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103099160A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519106A (en) * | 2013-10-24 | 2014-01-22 | 钟启德 | Pickling method of hot pepper |
| CN104172043A (en) * | 2014-07-22 | 2014-12-03 | 杨建康 | Method for producing piccalilli |
-
2012
- 2012-12-11 CN CN2012105313658A patent/CN103099160A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519106A (en) * | 2013-10-24 | 2014-01-22 | 钟启德 | Pickling method of hot pepper |
| CN104172043A (en) * | 2014-07-22 | 2014-12-03 | 杨建康 | Method for producing piccalilli |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130515 |