CN103169043A

CN103169043A - Manufacturing method of carrot sour pickles

Info

Publication number: CN103169043A
Application number: CN2011104523692A
Authority: CN
Inventors: 吴舒克
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-12-21
Filing date: 2011-12-21
Publication date: 2013-06-26

Abstract

The invention discloses a manufacturing method of carrot sour pickles. The manufacturing method comprises the following steps of: selecting 2500g of fresh carrots and cutting off head and root parts of the carrots; placing the carrots into clean water to be washed for one time; taking out the carrots and slitting each carrot into two parts by utilizing a cutter; then cutting the carrots into small sections with the lengths of 40-60mm; placing the carrots into a container for making the pickles; putting 1800g of boiled water, 80g of crystal sugar, 10g of pepper, 180g of table salt, 20g of red chilies, 2 Chinese anises, 25g of ginger and 2 oranges in a pot and heating; after the salt and the crystal sugar in the pot are smelted, stopping heating; reducing the temperature and naturally cooling; when the temperature is reduced to the room temperature, pouring into the container for making the pickles; then sealing and storing; naturally fermenting and immersing; controlling the fermentation temperature in the range of 25-30 DEG C; taking out the carrots in the container after 15 days and filtering; cutting the carrots into thin sheets with the thickness of 3-4mm by utilizing the cutter; and filling into an edible plastic bag to be sterilized, sealing an opening and refrigerating, or directly filling into a basin to eat.

Description

A kind of daucic acid making process of pickled

Technical field

What the present invention relates to is to belong to the making food field, discloses a kind of daucic acid making process of pickled.

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 carrot, it contains a large amount of carrotene carrot, the effect that has tonifying liver to make eye bright, contain string, vitamin A, some composition that it is contained, can increase coronary blood flow as slack skin element, mountain mark phenol, reduce blood fat, promote adrenergic synthesizing, also have step-down, cardiotonic is the dietotherapy good merchantable brand of hypertension, patients with coronary heart disease.With the sauerkraut of carrot 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 carrot pickled vegetable that becomes 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 daucic acid making process of pickled, selects fresh carrot, with addition of auxiliary material, forms through the fermentation infusion, and in its preparation method, weight proportion is as follows:

Carrot, 2500 gram boiling water, 1800 gram rock sugar, 80 grams

Chinese prickly ash, 10 gram edible salts, 180 gram pimientos, 20 grams

Chinese anise, 2 gingers, 25 gram oranges, 2

above-mentioned all kinds of compositions are made by the following method: at first with fresh carrot topping and foundation part, be placed on and wash one time in clear water, take out, with cutter, carrot is divided into two to cuing open again, be cut into and then the long segment of 40～60mm, 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, fermentation temperature is controlled at 25～30 ℃, again the carrot in container is taken out after spending 15 days, be filtered dry, be cut into thick 3～4mm thin slice by knife, the sterilization sealing in the edible plastic bag of packing into, refrigeration, also can directly fill basin edible.

Advantage of the present invention is:

1, the daucic acid making process of pickled 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 15 days, be cut into thick 3～4mm thin slice, in the edible plastic bag of packing into, sterilization is sealed, is refrigerated, and guarantees the quality of product.

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

Implementation example:

select fresh carrot 2500 grams, with carrot topping and foundation part, be placed on and wash one time in clear water, take out, with cutter, carrot is divided into two to cuing open again, be cut into and then the long segment of 40～60mm, be placed in the container of pickles processed, put into boiling water 1800 grams in pot, rock sugar 80 grams, Chinese prickly ash 10 grams, edible salt 180 grams, pimiento 20 grams, 2 of Chinese anises, ginger 25 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 ℃, again the carrot in container is taken out after spending 15 days, be filtered dry, be cut into thick 3～4mm thin slice by knife, the sterilization sealing in the edible plastic bag of packing into, refrigeration, also can directly fill basin edible.

Claims

1. daucic acid making process of pickled, it is characterized in that: at first with fresh carrot topping and foundation part, be placed on and wash one time in clear water, take out, with cutter, carrot is divided into two to cuing open again, be cut into and then the long segment of 40～60mm, 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, fermentation temperature is controlled at 25～30 ℃, again the carrot in container is taken out after spending 15 days, be filtered dry, be cut into thick 3～4mm thin slice by knife, the sterilization sealing in the edible plastic bag of packing into, refrigeration, also can directly fill basin edible.

2. a kind of daucic acid making process of pickled according to claim 1, it is characterized in that: in the infusion of daucic acid pickles, the part by weight of various materials is, carrot 2500 grams, boiling water 1800 grams, rock sugar 80 grams, Chinese prickly ash 10 grams, edible salt 180 grams, pimiento 20 grams, 2 of Chinese anises, ginger 25 grams, 2 of oranges.