CN103478658A - Pickling method of white radishes - Google Patents
Pickling method of white radishes Download PDFInfo
- Publication number
- CN103478658A CN103478658A CN201310414259.6A CN201310414259A CN103478658A CN 103478658 A CN103478658 A CN 103478658A CN 201310414259 A CN201310414259 A CN 201310414259A CN 103478658 A CN103478658 A CN 103478658A
- Authority
- CN
- China
- Prior art keywords
- ternip
- white
- parts
- ginger
- salt
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000005554 pickling Methods 0.000 title claims abstract description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title abstract description 6
- 241000220259 Raphanus Species 0.000 title 1
- 235000020097 white wine Nutrition 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000021110 pickles Nutrition 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 13
- 241000208293 Capsicum Species 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 239000012467 final product Substances 0.000 claims description 11
- 238000009938 salting Methods 0.000 claims description 7
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 244000088415 Raphanus sativus Species 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 11
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a pickling method of white radishes. Pickled materials are prepared from, by weight, 100-150 parts of white radishes, 6-10 parts of salt, 1-3 parts of white wine, 3-6 parts of white sugar, 2-5 parts of soybean sauce, 1-2 parts of pepper and 2-4 parts of ginger, and the method includes the preparing steps that the white radishes are cleaned and cut into strips, all the components are weighed and mixed evenly, and the evenly mixed components are placed into a container to be pickled for 15-20 days. The white radishes pickled with the method are rich in taste and fresh and delicious in flavor.
Description
Technical field
The invention belongs to a kind of pickling process method field, specifically, relate to a kind of method for salting of ternip.
Background technology
Ternip is a kind of popular vegetables, can make multiple appetizing dish, but bright ternip be difficult for to preserve, and makes dish after shining into the extra dry white wine radish again, and many times mouthfeel is single, is difficult to meet cooking needs.The method of pickling ternip has a variety of, but will guarantee the ternip rich in taste, and local flavor is pure, is not but the part simple thing.
Summary of the invention
The invention solves the deficiencies in the prior art, provide a kind of and made that material is simple, the ternip method for salting of rich in taste.
The present invention pickles material by being comprised of following percentage by weight raw material:
Ternip 100-150 salt 6-10
White wine 1-3 white sugar 3-6
Soy sauce 2-5 capsicum 1-2
Ginger 2-4.
Described preferred weight percent of pickling material is:
Ternip 120 salt 8
White wine 2 white sugar 5
Soy sauce 3 capsicums 1.5
Ginger 2.
The making step that described ternip is pickled into salted vegetables is:
1) ternip is cleaned and cut into inch strips;
2) take above-mentioned each component;
3) above-mentioned each component is mixed;
4) be put in container to pickle and get final product in 15-20 days.
The ternip delicious flavour that the present invention pickles, the advantage of rich in taste.
The specific embodiment
Embodiment 1
1) ternip is cleaned and cut into inch strips;
2) take ternip 120g, salt 8g, white wine 2g, white sugar 5g, soy sauce 3g, capsicum 1.5g, ginger 2g;
3) above-mentioned each component is mixed;
4) be put in container to pickle and get final product in 15 days.
Embodiment 2
1) ternip is cleaned and cut into inch strips;
2) take ternip 120g, salt 6g, white wine 1g, white sugar 5g, soy sauce 3g, capsicum 1.5g, ginger 2g;
3) above-mentioned each component is mixed;
4) be put in container to pickle and get final product in 18 days.
Embodiment 3
1) ternip is cleaned and cut into inch strips;
2) take ternip 120g, salt 8g, white wine 2g, white sugar 5g, soy sauce 3g, capsicum 1.5g, ginger 2g;
3) above-mentioned each component is mixed;
4) be put in container to pickle and get final product in 20 days.
Embodiment 4
1) ternip is cleaned and cut into inch strips;
2) take ternip 100g, salt 8g, white wine 2g, white sugar 3g, soy sauce 2g, capsicum 1g, ginger 3g;
3) above-mentioned each component is mixed;
4) be put in container to pickle and get final product in 15 days.
Embodiment 5
1) ternip is cleaned and cut into inch strips;
2) take ternip 100g, salt 8g, white wine 2g, white sugar 3g, soy sauce 2g, capsicum 1g, ginger 3g;
3) above-mentioned each component is mixed;
4) be put in container to pickle and get final product in 18 days.
Embodiment 6
1) ternip is cleaned and cut into inch strips;
2) take ternip 100g, salt 8g, white wine 2g, white sugar 3g, soy sauce 2g, capsicum 1g, ginger 3g;
3) above-mentioned each component is mixed;
4) be put in container to pickle and get final product in 20 days.
Embodiment 7
1) ternip is cleaned and cut into inch strips;
2) take ternip 150g, salt 10g, white wine 3g, white sugar 6g, soy sauce 3g, capsicum 2g, ginger 4g;
3) above-mentioned each component is mixed;
4) be put in container to pickle and get final product in 15 days.
Embodiment 8
1) ternip is cleaned and cut into inch strips;
2) take ternip 150g, salt 10g, white wine 3g, white sugar 6g, soy sauce 3g, capsicum 2g, ginger 4g;
3) above-mentioned each component is mixed;
4) be put in container to pickle and get final product in 18 days.
Embodiment 9
1) ternip is cleaned and cut into inch strips;
2) take ternip 150g, salt 10g, white wine 3g, white sugar 6g, soy sauce 3g, capsicum 2g, ginger 4g;
3) above-mentioned each component is mixed;
4) be put in container to pickle and get final product in 20 days.
Claims (4)
1. the method for salting of a ternip, is characterized in that, pickles material and be comprised of following percentage by weight raw material:
Ternip 100-150 salt 6-10
White wine 1-3 white sugar 3-6
Soy sauce 2-5 capsicum 1-2
Ginger 2-4.
2. the method for salting of a kind of ternip according to claim 1, is characterized in that, the described percentage by weight of pickling material is:
Ternip 120 salt 8
White wine 2 white sugar 5
Soy sauce 3 capsicums 1.5
Ginger 2.
3. according to the method for salting of claim 1 or a kind of ternip claimed in claim 2, it is characterized in that described ternip is pickled into to salted vegetables.
4. the making step of the method for salting of a kind of ternip according to claim 3:
Ternip is cleaned and cut into inch strips;
Take above-mentioned each component;
Above-mentioned each component is mixed;
Be put in container to pickle and get final product in 15-20 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310414259.6A CN103478658A (en) | 2013-09-12 | 2013-09-12 | Pickling method of white radishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310414259.6A CN103478658A (en) | 2013-09-12 | 2013-09-12 | Pickling method of white radishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478658A true CN103478658A (en) | 2014-01-01 |
Family
ID=49819520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310414259.6A Pending CN103478658A (en) | 2013-09-12 | 2013-09-12 | Pickling method of white radishes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478658A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381934A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickling method for flavor radish |
| CN104705613A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Pickling method for sweet crisp ternip |
-
2013
- 2013-09-12 CN CN201310414259.6A patent/CN103478658A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381934A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickling method for flavor radish |
| CN104705613A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Pickling method for sweet crisp ternip |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |
|
| WD01 | Invention patent application deemed withdrawn after publication |