CN103156144A

CN103156144A - Manufacturing method of long bean sour pickles

Info

Publication number: CN103156144A
Application number: CN2011104434152A
Authority: CN
Inventors: 吴舒克
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-17
Filing date: 2011-12-17
Publication date: 2013-06-19

Abstract

The invention discloses a manufacturing method of long bean sour pickles. Fresh long beans are selected and used, auxiliary materials are added, and the long bean sour pickles are manufactured through ferment and infusion. The manufacturing method of the long bean sour pickles includes the following steps of selecting the fresh long beans, wherein the weight of the fresh long bean is 2500 grams, cutting off the rot portion and the root bottom portion of the long beans, cleaning the long beans in clear water, taking out the long beans, airing the long beans, chopping the long beans into small sections, wherein the length of each small section is 4mm-6mm, placing the small sections in a container for manufacturing the long bean sour pickles, adding 1500 grams of boiled water, 100 grams of crystal sugar, 10 grams of Chinese prickly ash, 250 grams of edible slat, 20 grams of chillies, three illicium fennels, 30 grams of ginger, two oranges to a pot, heating the pot, stopping heating when the salt and the crystal sugar are both melted, reducing the temperature, naturally cooling the mixture, pouring the mixture into the container for manufacturing the long bean sour pickles when the temperature of the mixture is reduced to the room temperature, sealing the container, storing the container to enable the mixture to mutually ferment and be infused, wherein the fermentation temperature is controlled to be within 25-30 EDG C, the infusion time is controlled to last for 10-12 days, taking out the pickles from the container when time is up, draining moisture of the pickles, placing the pickles in a food plastic bag, sterilizing, and sealing the food plastic bag.

Description

A kind of carob sauerkraut preparation method

Technical field

What the present invention relates to is to belong to the making food field, discloses a kind of carob sauerkraut preparation method.

Background technology

Pickles are the pickles of going with rice or bread that a kind of masses enjoy a lot, in China the Northeast, there is the hobby of edible pickles in Korea S, Japan, most of pickles are to make of Chinese cabbage on the market, it is raw material that the present invention selects fresh carob, and its inherent moisture content of carob is few, contains various vitamins and mineral matter etc., wherein contain and enrich vitamin b, c and phytoprotein, can make people's brains quiet, the conditioning digestive system is eliminated chest diaphragm turgor.With the acid bean of carob infusion, mouthfeel is good, is a kind of comparatively ideal health care dish.

Purpose of the present invention is exactly a kind of new method of research, makes the sour carob pickles that become through the fermentation infusion can bring for broad masses are in life a kind of good to eat appetizing delicacy.

Summary of the invention

The present invention discloses a kind of carob sauerkraut preparation method, selects fresh carob, with addition of auxiliary material, forms through the fermentation infusion, and in its preparation method, weight proportion is as follows:

Carob, 2500 gram boiling water, 1500 gram rock sugar, 100 grams

Chinese prickly ash, 10 gram edible salts, 250 gram pimientos, 20 grams

Chinese anise, 3 gingers, 30 gram oranges, 2

above-mentioned all kinds of compositions are made by the following method: at first fresh carob excision is rotted part and carob foundation part, be placed on and wash one time in clear water, take out, airing, be cut into again the long segment of 4～6mm by knife, be placed in the container of pickles processed, put into boiling water in pot, rock sugar, Chinese prickly ash, edible salt, pimiento, Chinese anise, ginger, orange is heated together, Deng the salt in pot, after rock sugar all melts well, stopped heating, the cooling nature is cooling, pour into again in the container of pickles processed after temperature is down to room temperature, good seal seasoning spontaneous fermentation infusion again, again the pickles in container are taken out after spending 10 days and be filtered dry sterilization sealing in the edible plastic bag of packing into.

Advantage of the present invention is:

1, carob sauerkraut preparation method is simple to operate, and raw material can have been bought, and is very practical.

2, be filtered dry moisture content after the fermentation infusion more than 10 days, the quality of product is guaranteed in sterilization in the edible plastic bag of packing into.

3, it is to ferment the temperature range of 25～30 ℃, substantially meets normal temperature environment, easily controls.

Implementation example:

select fresh carob 2500 grams, excision is rotted partly and carob foundation part, be placed on and wash one time in clear water, take out, airing, be cut into again the long segment of 4～6mm by knife, in the container of pickles processed, put into boiling water 1500 grams in pot, rock sugar 100 grams, Chinese prickly ash 10 grams, edible salt 250 grams, pimiento 20 grams, 3 of Chinese anises, ginger 30 grams, 2 heating together of orange, Deng the salt in pot, after rock sugar all melts well, stopped heating, the cooling nature is cooling, pour into again in the container of pickles processed after temperature is down to room temperature, good seal seasoning spontaneous fermentation infusion again, fermentation temperature is controlled at 25～30 ℃, the infusion time was controlled at about 10～12 days, again the pickles in container are taken out then and be filtered dry sterilization sealing in the edible plastic bag of packing into.

Claims

1. carob sauerkraut preparation method, it is characterized in that: first fresh carob excision is rotted part and carob foundation part, be placed on and wash one time in clear water, take out, airing, be cut into again the long segment of 4～6mm by knife, be placed in the container of pickles processed, put into boiling water in pot, rock sugar, Chinese prickly ash, edible salt, pimiento, Chinese anise, ginger, orange is heated together, Deng the salt in pot, after rock sugar all melts well, stopped heating, the cooling nature is cooling, pour into again in the container of pickles processed after temperature is down to room temperature, good seal seasoning spontaneous fermentation infusion again, again the pickles in container are taken out after spending 10 days and be filtered dry sterilization sealing in the edible plastic bag of packing into.

2. a kind of carob sauerkraut preparation method according to claim 1, it is characterized in that: in sour infusion, the part by weight of various materials is as follows,

Carob, 2500 gram boiling water, 1500 gram rock sugar, 100 grams

Chinese prickly ash, 10 gram edible salts, 250 gram pimientos, 20 grams

Chinese anise, 3 gingers, 30 gram oranges, 2.

3. a kind of carob sauerkraut preparation method according to claim 1, it is characterized in that: fermentation temperature is controlled at 25～30 ℃, and the infusion time is generally about 10～12 days.