CN103125884A - Seasoning radish bean baby ginger sousing method - Google Patents

Seasoning radish bean baby ginger sousing method Download PDF

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Publication number
CN103125884A
CN103125884A CN2011103843087A CN201110384308A CN103125884A CN 103125884 A CN103125884 A CN 103125884A CN 2011103843087 A CN2011103843087 A CN 2011103843087A CN 201110384308 A CN201110384308 A CN 201110384308A CN 103125884 A CN103125884 A CN 103125884A
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CN
China
Prior art keywords
grams
ginger
water
baby
seasoning
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Pending
Application number
CN2011103843087A
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Chinese (zh)
Inventor
张会
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张会
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Priority to CN2011103843087A priority Critical patent/CN103125884A/en
Publication of CN103125884A publication Critical patent/CN103125884A/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 seasoning radish bean baby ginger sousing method. In manufacture, water is kept to be in a cap brim of a tile jar at any time so as to isolate the air from saline to prevent oxidative deterioration, and bacteria are prevented from entering the tile jar. In time of opening a cover, one side of the cover is opened firstly, and then the cover is completely opened so as to prevent raw water in the cap brim from being splashed into the jar. Time for storing pickled carrots, soybeans and baby ginger can not exceed 3 months, otherwise, the saline is damaged. A fixed pair of chopsticks are placed in the tile jar so as to facilitate taking and placing vegetables, and raw water and oil are prevented. Pickled vegetables of seasoning radish bean baby ginger manufactured by the seasoning radish bean baby ginger sousing method are full in juice flavor, and nutrition does not run off.

Description

The young ginger of a kind of seasoning diced radish method for making that salts down
Technical field
The present invention relates to a kind of method for salting take diced radish as major ingredient, specifically the young ginger of a kind of seasoning diced radish method for making that salts down.
Background technology
Radish contains the various trace elements that can induce human body self to produce interferon, can strengthen immunity of organisms, and the growth of energy inhibition cancer cell, and is to anti-cancer, anticancer significant.The good fiber of mustard oil in radish and meals can promote gastrointestinal peristalsis, helps the discharge of refuse in body.Often eat radish and can reduce blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, cholelithiasis and other diseases.Soya bean contains abundant calcium, phosphorus, iron, vitamin A and B etc.At present, the researcher thinks that the osajin composition that contains in soya bean is one of focus of health food, medicine, Nutritional studies.
Summary of the invention
The invention provides the young ginger of a kind of seasoning diced radish method for making that salts down, diced radish that this invention is made is delicious, replenishes the required calcareous and collagen of health, and nutrition is not run off.
Concrete proportioning of the present invention: water 5000g, salt 250g, young ginger 250g, garlic 250g, rock sugar 50g, white wine 20g, chilli 10g, Chinese prickly ash 10g, cassia bark 10g, anistree 5g, three be 5g, spiceleaf 5g, carrot 500g, soya bean 500g, young ginger 100g how.The proportioning accuracy of above-mentioned raw materials is that each raw material ± 10% is advisable.
Manufacture method of the present invention: the first step, clean watt altar 1. first with new watt of jar wash clean, refill full water and soaked two days; Change water every day one time, allow toxin such as carbon monoxide in watt altar (because it produces in sintering procedure) fully hold and to separate, the water (most altar is advisable) of getting away that 2. then will be burned is poured in watt altar airtight lid into; Again water is outwelled after boiling water is cool, to reach the effect of the abundant sterilization of watt altar, cleaning; Second step, play pickling water, 1. 10 jin of water are burnt and got away 2 minutes, then pour in watt altar, put into again after it is fully cooling salt, garlic, rock sugar, white wine, chilli, Chinese prickly ash, cassia bark, anise, three how, spiceleaf, and then fully stir evenly, 2. build lid, and in shade filled with water, isolated air, 3. after the 5th day, an altar first-class pickled fermented water just out; The 3rd step, lower vegetables, 1. after cleaning wait the carrot that salts down, soya bean, young ginger, spread out and dry surperficial moisture content, when 2. descending dish (hand and chopsticks all can not be stained with unboiled water and oil), be principle with not surfacing after carrot, soya bean, young Jiang Fangjin, 3. build lid, and in shade filled with water, isolated air; And often check whether need moisturizing in shade; The 4th step, after the week, i.e. edible.Points for attention: must maintain at any time water in watt altar shade, with isolated air and salt solution oxidation deterioration, and can prevent that bacterium from entering; Open fully again after need first uncovering on one side when taking the lid off something, in case the unboiled water in shade is splashed in altar; The carrot of pickling, soya bean, the young ginger resting period in altar all can not surpass 3 months, otherwise will damage salt solution; Put fixedly chopsticks a pair of in watt altar, in order to play dish and lower dish use, and can prevent unboiled water and oil. 
Beneficial effect: the young ginger salted vegetables of the seasoning diced radish that this invention is made, the juice flavor is full, and nutrition is not run off.
The specific embodiment
Embodiment 1: the manufacture method first step, clean watt altar 1. first with new watt of jar wash clean, and refill full water and soaked two days; Change water every day one time, allow toxin such as carbon monoxide in watt altar (because it produces in sintering procedure) fully hold and to separate, the water (most altar is advisable) of getting away that 2. then will be burned is poured in watt altar airtight lid into; Again water is outwelled after boiling water is cool, to reach the effect of the abundant sterilization of watt altar, cleaning; Second step, play pickling water, 1. 20 jin of water are burnt and got away 2 minutes, then pour in watt altar, put into again salt 500g, garlic 500g, rock sugar 100g, white wine 40g, chilli 20g, Chinese prickly ash 20g, cassia bark 20g, anistree 10g, three how 10g, spiceleaf 10g after it is fully cooling, and then fully stir evenly, 2. build lid, and in shade filled with water, isolated air, 3. after the 5th day, an altar first-class pickled fermented water just out; The 3rd step, lower vegetables, 1. after cleaning wait the carrot 1000g that salts down, soya bean 1000g, young ginger 500g, spread out and dry surperficial moisture content, when 2. descending dish (hand and chopsticks all can not be stained with unboiled water and oil), be principle with not surfacing after carrot, soya bean, young Jiang Fangjin, 3. build lid, and in shade filled with water, isolated air; And often check whether need moisturizing in shade; The 4th step, after the week, i.e. edible. 
Embodiment 2: the manufacture method first step, clean watt altar 1. first with new watt of jar wash clean, and refill full water and soaked two days; Change water every day one time, allow toxin such as carbon monoxide in watt altar (because it produces in sintering procedure) fully hold and to separate, the water (most altar is advisable) of getting away that 2. then will be burned is poured in watt altar airtight lid into; Again water is outwelled after boiling water is cool, to reach the effect of the abundant sterilization of watt altar, cleaning; Second step, play pickling water, 1. 10 jin of water are burnt and got away 2 minutes, then pour in watt altar, put into again salt 250g, garlic 250g, rock sugar 50g, white wine 20g, chilli 10g, Chinese prickly ash 10g, cassia bark 10g, anistree 5g, three how 5g, spiceleaf 5g after it is fully cooling, and then fully stir evenly, 2. build lid, and in shade filled with water, isolated air, 3. after the 5th day, an altar first-class pickled fermented water just out; The 3rd step, lower vegetables, 1. after cleaning wait the carrot 500g that salts down, soya bean 500g, young ginger 250g, spread out and dry surperficial moisture content, when 2. descending dish (hand and chopsticks all can not be stained with unboiled water and oil), be principle with not surfacing after carrot, soya bean, young Jiang Fangjin, 3. build lid, and in shade filled with water, isolated air; And often check whether need moisturizing in shade; The 4th step, after the week, i.e. edible.

Claims (2)

1. the young ginger of the seasoning diced radish method for making that salts down, concrete proportioning of the present invention is characterized in that: concrete proportioning of the present invention: diced radish 1000 grams, fish 400 grams, water 1200 grams, rock sugar 200 grams, salt 40 grams, soy sauce 200 grams, chickens' extract 5 grams, Shaoxing rice wine 100 grams, anistree 5 grams, fennel seeds 3 grams, tsaoko 2 grams, Chinese prickly ash 3 grams, cassia bark 3 grams, Kaempferia galanga 2 grams, cloves 1 gram, extra dry red wine green pepper 5 grams, green onion 50 grams, ginger 30 grams, pig bone 500 grams, the proportioning accuracy of above-mentioned raw materials are that each raw material ± 10% is advisable.
2. the young ginger of the seasoning diced radish according to claim 1 method for making that salts down, its manufacture method feature is: diced radish is cleaned cut off the toe point, evenly spread one deck soy sauce, diced radish is entered oil cauldron explode into golden yellow and pick up standby; Fish is cooked, be cooked into plain soup, pig bone enters pot, puts into the extra dry red wine green pepper, green onion, and ginger changes little fire and stewed 1 hour, and fish soup and bone soup are mixed, and puts into anise, fennel seeds, tsaoko, Chinese prickly ash, cassia bark, Kaempferia galanga, cloves continues to boil; Remove green onion ginger, dry cayenne pepper, add rock sugar, salt, soy sauce, Shaoxing rice wine is mixed into soup with diced radish and stewes with low baking temperature, adds chickens' extract, gets final product, and this thick gravy can Reusability.
CN2011103843087A 2011-11-28 2011-11-28 Seasoning radish bean baby ginger sousing method Pending CN103125884A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011103843087A CN103125884A (en) 2011-11-28 2011-11-28 Seasoning radish bean baby ginger sousing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011103843087A CN103125884A (en) 2011-11-28 2011-11-28 Seasoning radish bean baby ginger sousing method

Publications (1)

Publication Number Publication Date
CN103125884A true CN103125884A (en) 2013-06-05

Family

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CN2011103843087A Pending CN103125884A (en) 2011-11-28 2011-11-28 Seasoning radish bean baby ginger sousing method

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CN (1) CN103125884A (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030044689A (en) * 2001-11-30 2003-06-09 윤형묵 method for manufacturing slices of radish dried and seasoned with soybean and the slices manufactured by the same
CN101611891A (en) * 2009-07-27 2009-12-30 董永建 Steep method, the young ginger of meat and steep young ginger chicken claw
CN101744201A (en) * 2008-12-02 2010-06-23 贵州湄潭丰华食品有限公司 Brined tender pink ginger convenience food and preparation method
CN101791100A (en) * 2010-03-24 2010-08-04 上海应用技术学院 Method for processing spiced turnip beans

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030044689A (en) * 2001-11-30 2003-06-09 윤형묵 method for manufacturing slices of radish dried and seasoned with soybean and the slices manufactured by the same
CN101744201A (en) * 2008-12-02 2010-06-23 贵州湄潭丰华食品有限公司 Brined tender pink ginger convenience food and preparation method
CN101611891A (en) * 2009-07-27 2009-12-30 董永建 Steep method, the young ginger of meat and steep young ginger chicken claw
CN101791100A (en) * 2010-03-24 2010-08-04 上海应用技术学院 Method for processing spiced turnip beans

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
张士泉 等: "巧制风味萝卜豆鼓", 《湖北科技报》, no. 6, 31 July 2003 (2003-07-31), pages 43 *
张涛: "风味腌菜萝卜豆", 《中国食品》, 30 November 1992 (1992-11-30), pages 23 *

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Application publication date: 20130605

C02 Deemed withdrawal of patent application after publication (patent law 2001)