CN103125895A - Piquancy cabbage - Google Patents
Piquancy cabbage Download PDFInfo
- Publication number
- CN103125895A CN103125895A CN2011103959401A CN201110395940A CN103125895A CN 103125895 A CN103125895 A CN 103125895A CN 2011103959401 A CN2011103959401 A CN 2011103959401A CN 201110395940 A CN201110395940 A CN 201110395940A CN 103125895 A CN103125895 A CN 103125895A
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- China
- Prior art keywords
- cabbage
- pan
- piquancy
- ginger
- strips
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to pickles and relates to a piquancy cabbage, in particular to the piquancy cabbage pickle and a manufacturing method of the piquancy cabbage pickle. The manufacturing method includes the following steps of removing old outer leaves and roots of a cabbage, cleaning the cabbage, cutting the cabbage into strips, placing cabbage strips in a basin, sprinkling slat, preserving the cabbage strips in salt for from 2 hours to 3 hours, squeezing water outer of the cabbage, placing the cabbage in a basin in order, cutting dry red pepper, green onion stalk and ginger into silks, pouring sesame oil in a pan, heating the pan with fire, putting the pepper in the pan, frying the pepper until peppery odour is given out, putting the green onion stalk and the ginger in the pan, cooking the green onion stalk and the ginger until odour is given out, pouring vinegar, putting sugar, cooling, pouring cool sauce on the cabbage, and placing the mixture of cabbage and the sauce in salt for 4-5 hours.
Description
One, technical field:
The present invention belongs to pickles.
Two, background technology:
The wholesome materials such as lactic acid bacteria being arranged in pickles, also have peat-reek and be convenient to and store, is the dish that is loved by the people autumn and winter.Pickles can produce lactic acid bacteria during the fermentation, and this helps the good effect of digestion, adjusting functions of intestines and stomach to the elderly.
Three, summary of the invention:
Fragrant Tian jin cabbage pickled in sweet and sour: with the old side of Chinese cabbage, root removes, and cleans, and slitting is put into basin to the Chinese cabbage that cuts, and sprinkles salted 2-3 hour, the moisture in Chinese cabbage is squeezed out, swings in basin.With chilli, Bulbus Allii Fistulosi, ginger is cut into respectively filament.Reduce internal heat and pour sesame oil into and burn heat, drop into capsicum, explode peppery fragrance and put into green onion ginger and fry out fragrance, pour vinegar into, sugar dries in the air cool, and cool good juice is watered on Chinese cabbage, and salt down got final product in 4-5 hour.
Four, the specific embodiment
Raw material: Chinese cabbage, 5000 grams; Refined salt, 50 grams; White sugar, 500 grams; Vinegar, 150 grams; Sesame oil, 100 grams; Chilli, 100 grams; Bulbus Allii Fistulosi 50 grams; Ginger 50 grams.
Preparation method:
(1) with the old side of Chinese cabbage, root removes, and cleans, and changes cutter into two, then is cut into 1.5 centimetres of wide bars.
(2) Chinese cabbage that cuts is put into basin, sprinkle salted 2-3 hour, the moisture in Chinese cabbage is squeezed out, swing in basin.
(3) with chilli, Bulbus Allii Fistulosi, ginger is cut into respectively filament.Reduce internal heat and pour sesame oil into and burn heat, drop into capsicum, explode peppery fragrance and put into green onion ginger and fry out fragrance, pour vinegar into, sugar dries in the air cool, and cool good juice is watered on Chinese cabbage, and salt down got final product in 4-5 hour.
Claims (1)
1. a fragrant Tian jin cabbage pickled in sweet and sour, is characterized in that consisting of (percentage by weight): Chinese cabbage, 83.3%; Refined salt, 0.83%; White sugar, 8.3%; Vinegar, 2.5%; Sesame oil, 1.7%; Chilli, 1.7%; Bulbus Allii Fistulosi 0.84%; Ginger 0.83%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103959401A CN103125895A (en) | 2011-12-05 | 2011-12-05 | Piquancy cabbage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103959401A CN103125895A (en) | 2011-12-05 | 2011-12-05 | Piquancy cabbage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103125895A true CN103125895A (en) | 2013-06-05 |
Family
ID=48486842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103959401A Pending CN103125895A (en) | 2011-12-05 | 2011-12-05 | Piquancy cabbage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103125895A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107802006A (en) * | 2017-10-27 | 2018-03-16 | 广东蓬盛实业有限公司 | A kind of automatic rinser and its olive vegetable production technique |
-
2011
- 2011-12-05 CN CN2011103959401A patent/CN103125895A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107802006A (en) * | 2017-10-27 | 2018-03-16 | 广东蓬盛实业有限公司 | A kind of automatic rinser and its olive vegetable production technique |
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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: 20130605 |