CN103549351A - Multi-flavor pickled vegetables and preparation method thereof - Google Patents
Multi-flavor pickled vegetables and preparation method thereof Download PDFInfo
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- CN103549351A CN103549351A CN201310563187.1A CN201310563187A CN103549351A CN 103549351 A CN103549351 A CN 103549351A CN 201310563187 A CN201310563187 A CN 201310563187A CN 103549351 A CN103549351 A CN 103549351A
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- 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
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Abstract
The invention discloses multi-flavor pickled vegetables which are characterized by being prepared from the following raw materials in parts by weight: 80-120 parts of pickled brassica chinensis shreds, 1-5 parts of chili oil, 2-8 parts of chopped peppers, 0.1-0.5 part of fresh ginger, 0.3-0.7 part of garlic, 1-2 parts of monosodium glutamate, 0.1-0.5 part of white wine, 0.1-0.5 part of acid liquor and 0.05-0.1 part of sugar liquor. The pickled vegetables have various flavors such as fragrant and spicy flavors, pungent and spicy flavors and a pickled pepper flavor; new pickled vegetable products are introduced on the basis of traditional pickled vegetable products; pickled vegetables with the various flavors are developed on the basis of retaining a traditional mouth feel of crispiness, tenderness, freshness and fragrance of the pickled vegetables; a market vacancy is filled; the requirements of various consumers are met.
Description
Technical field
The present invention relates to a kind of many tastes pickles and preparation method, belong to pickles technical field.
Background technology
Pickles are a kind of infuse product of being processed into hygrometric state fermentation mode, for steeping a kind of of sauerkraut class.Pickled vegetable making is easy, with low cost, nutrition health, and local flavor is good to eat, is beneficial to storage.The custom that all has self-control pickles among the people on China Sichuan, northeast, Hunan, Hubei, Henan, Guangdong, Guangxi and other places.The salty acid of pickles taste, mouthfeel is tender and crisp, and color and luster is vivid, and fragrance assails the nostrils, and appetizing is refreshed oneself, and sobers up greasy, can improve a poor appetite, and helps digest.But traditional pickles are normally pickled rear taking-up and are eaten, and taste is single, and homogeneity is serious.
Summary of the invention
The object of the invention is to, take and steep green vegetables as raw material, add capsicum, ginger, garlic, the auxiliary materials such as chilli oil, monosodium glutamate and flavoring, provide a kind of many tastes pickles and preparation method of mouthfeel uniqueness.
Technical scheme of the present invention.Many tastes pickles, by weight, are prepared from by following raw material, bubble green vegetables silk 80-120 part, chilli oil 1-5 part, cuts capsicum 2-8 part, ginger 0.1-0.5 part, garlic 0.3-0.7 part, monosodium glutamate 1-2 part, white wine 0.1-0.5 part, acid solution 0.1-0.5 part, liquid glucose 0.05-0.1 part.
Above-mentioned many tastes pickles, by weight, are prepared from by following raw material, bubble green vegetables silk 90-110 part, chilli oil 2-4 part, cuts capsicum 4-6 part, ginger 0.2-0.4 part, garlic 0.4-0.6 part, monosodium glutamate 1.2-1.5 part, white wine 0.2-0.4 part, acid solution 0.1-0.3 part, liquid glucose 0.05-0.0.08 part.
Above-mentioned many tastes pickles, also comprise Tengjiao oil 0.5-2 part.
Above-mentioned many tastes pickles, described Tengjiao oil is 0.8-1.2 part.
Above-mentioned many tastes pickles, described chilli oil and cut capsicum and replaced by 2-6 part rod chilli.
Above-mentioned many tastes pickles, also comprise turmeric 0.01-0.05 part.
Above-mentioned many tastes pickle preparation method, according to above-mentioned weight proportion, the bubble green vegetables by making, are cut into silk, and desalination is to salt content 3.0%-3.5%, and it is standby that 50%-60% moisture is removed in squeezing; To steep green vegetables and remaining auxiliary material: cut capsicum, ginger, garlic mix and blend, and add successively white wine, acid solution, finally add chilli oil and monosodium glutamate, stir, obtain pickles.
Pickles of the present invention can be prepared into respectively the various tastes such as fragrant pungent, spicy taste and bubble green pepper taste, in traditional kimchi products, weed out the old and bring forth the new, on the basis of the fragrant traditional mouthfeel of tender and crisp aquatic foods that retains pickles, develop the pickles of more taste kinds, fill up the blank in market, to meet more consumer demands.
The specific embodiment
Embodiments of the invention 1.Many tastes pickles, by weight, are prepared from by following raw material, bubble green vegetables silk 80-120 part, chilli oil 1-5 part, cuts capsicum 2-8 part, ginger 0.1-0.5 part, garlic 0.3-0.7 part, monosodium glutamate 1-2 part, white wine 0.1-0.5 part, acid solution 0.1-0.5 part, liquid glucose 0.05-0.1 part.
Wherein cutting capsicum is to be minced and made by the pimiento after drying, and acid solution is lactic acid, and liquid glucose is acesulfame potassium.Ginger, garlic peeling cleaning and chopping.
During preparation, according to existing technique, green vegetables are made into pickles, then the bubble green vegetables of making are cleaned, remove the peel, go old stem green vegetables head, be cut into long 50mm, the silk of the wide 6mm in cross section, desalination is to salt content 3.0%-3.5%, and it is standby that 50%-60% moisture is removed in squeezing.Bubble green vegetables and remaining are cut to the auxiliary materials such as capsicum, ginger, garlic and stir, and add white wine successively, acid solution, liquid glucose, finally add chilli oil and monosodium glutamate, stir, obtain the pickles of fragrant pungent.
In the pickles of fragrant pungent, add Tengjiao oil 0.5-2 part, can make the pickles of spicy taste.
Wherein, chilli oil and cut capsicum and replaced by 2-6 part rod chilli, can make the pickles of Chinese pepper taste.
Embodiments of the invention 2.By weight, by following raw material, be prepared from bubble green vegetables silk 90-110 part, chilli oil 2-4 part, cut capsicum 4-6 part, ginger 0.2-0.4 part, garlic 0.4-0.6 part, monosodium glutamate 1.2-1.5 part, white wine 0.2-0.4 part, acid solution 0.1-0.3 part, liquid glucose 0.05-0.0.08 part, Tengjiao oil is 0.8-1.2 part, turmeric 0.01-0.05 part.
During preparation, according to existing technique, green vegetables are made into pickles, then the bubble green vegetables of making are cleaned, remove the peel, go old stem green vegetables head, be cut into long 50mm, the silk of the wide 6mm in cross section, desalination is to salt content 3.0%-3.5%, and it is standby that 50%-60% moisture is removed in squeezing.Turmeric is diluted in white wine, bubble green vegetables and remaining are cut to the auxiliary materials such as capsicum, ginger, garlic and stir, and add white wine successively, acid solution, finally add chilli oil, Tengjiao oil and monosodium glutamate, stir, obtain the pickles of spicy taste.
Embodiments of the invention 3.By weight, by following raw material, be prepared from, 100 parts of bubble green vegetables silks, 4 parts of rod chillis, 0.3 part, ginger, 0.5 part, garlic, 1.3 parts of monosodium glutamates, 0.3 part of white wine, 0.2 part of acid solution, 0.06 part of liquid glucose, Tengjiao oil is 1 part, 0.03 part, turmeric.
During preparation, according to existing technique, green vegetables are made into pickles, then the bubble green vegetables of making are cleaned, remove the peel, go old stem green vegetables head, be cut into long 50mm, the wide 6mm silk in cross section, desalination is to salt content 3.0%-3.5%, and it is standby that 50%-60% moisture is removed in squeezing.Turmeric is diluted in white wine, the auxiliary materials such as bubble green vegetables and remaining rod chilli, ginger, garlic are stirred, and add white wine successively, acid solution, finally add monosodium glutamate, stir, obtain the pickles of Chinese pepper taste.
Claims (7)
1. taste pickles more than a kind, it is characterized in that: by weight, by following raw material, be prepared from bubble green vegetables silk 80-120 part, chilli oil 1-5 part, cut capsicum 2-8 part, ginger 0.1-0.5 part, garlic 0.3-0.7 part, monosodium glutamate 1-2 part, white wine 0.1-0.5 part, acid solution 0.1-0.5 part, liquid glucose 0.05-0.1 part.
2. many tastes pickles according to claim 1, it is characterized in that: by weight, by following raw material, be prepared from bubble green vegetables silk 90-110 part, chilli oil 2-4 part, cut capsicum 4-6 part, ginger 0.2-0.4 part, garlic 0.4-0.6 part, monosodium glutamate 1.2-1.5 part, white wine 0.2-0.4 part, acid solution 0.1-0.3 part, liquid glucose 0.05-0.0.08 part.
3. many tastes pickles according to claim 1 and 2, is characterized in that: also comprise Tengjiao oil 0.5-2 part.
4. many tastes pickles according to claim 3, is characterized in that: described Tengjiao oil is 0.8-1.2 part.
5. many tastes pickles according to claim 1 and 2, is characterized in that: described chilli oil and cut capsicum and replaced by 2-6 part rod chilli.
6. many tastes pickles according to claim 1 and 2, is characterized in that: also comprise turmeric 0.01-0.05 part.
7. the many tastes pickle preparation method as described in claim 1-6, is characterized in that: according to above-mentioned weight proportion, the bubble green vegetables by making, are cut into silk, and desalination is to salt content 3.0%-3.5%, and it is standby that 50%-60% moisture is removed in squeezing; To steep green vegetables and remaining auxiliary material: cut capsicum, ginger, garlic mix and blend, and add successively white wine, acid solution, finally add chilli oil and monosodium glutamate, stir, obtain pickles.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310563187.1A CN103549351A (en) | 2013-11-14 | 2013-11-14 | Multi-flavor pickled vegetables and preparation method thereof |
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| CN201310563187.1A CN103549351A (en) | 2013-11-14 | 2013-11-14 | Multi-flavor pickled vegetables and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976317A (en) * | 2014-06-03 | 2014-08-13 | 潘杰 | Novel pickled tomatoes and novel preparation method thereof |
| CN104323190A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Matsutake pickled sauerkraut beef and mutton spicy complete material |
| CN104605296A (en) * | 2015-01-13 | 2015-05-13 | 遵义坤红农业产业化经营有限公司 | Method for making low-salt preservative-free pure natural pickled capsicum frutescens |
| CN104664296A (en) * | 2015-02-27 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Preparation process of red oil pickled vegetable |
| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
| CN108902661A (en) * | 2018-07-20 | 2018-11-30 | 成都吉食道食品有限公司 | A kind of rattan green pepper taste seasoning bamboo shoot piece and preparation method thereof |
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| CN1191685A (en) * | 1998-03-04 | 1998-09-02 | 郑太灿 | Low-salt nutritious pickles and its preparation |
| CN1615740A (en) * | 2004-12-08 | 2005-05-18 | 中国食品发酵工业研究院 | Method for producing directly putting type fermented pickled vegetables |
| CN101390581A (en) * | 2008-11-11 | 2009-03-25 | 峨眉山市老农民食品有限公司 | Szechwan pickled vegetable Mu water composition |
| CN102551008A (en) * | 2012-01-12 | 2012-07-11 | 四川天成食品有限公司 | Chinese-style pickle, preparation method and special seasoning liquid formula |
| CN102894316A (en) * | 2012-05-31 | 2013-01-30 | 卢修堂 | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable |
| CN102919749A (en) * | 2012-11-12 | 2013-02-13 | 重庆市包黑子食品有限公司 | Processing technology for pickled pepper flavor bamboo shoots |
| CN102972723A (en) * | 2012-12-11 | 2013-03-20 | 四川省食品发酵工业研究设计院 | Lightly-sauced tuber mustard product |
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2013
- 2013-11-14 CN CN201310563187.1A patent/CN103549351A/en active Pending
Patent Citations (7)
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| CN1191685A (en) * | 1998-03-04 | 1998-09-02 | 郑太灿 | Low-salt nutritious pickles and its preparation |
| CN1615740A (en) * | 2004-12-08 | 2005-05-18 | 中国食品发酵工业研究院 | Method for producing directly putting type fermented pickled vegetables |
| CN101390581A (en) * | 2008-11-11 | 2009-03-25 | 峨眉山市老农民食品有限公司 | Szechwan pickled vegetable Mu water composition |
| CN102551008A (en) * | 2012-01-12 | 2012-07-11 | 四川天成食品有限公司 | Chinese-style pickle, preparation method and special seasoning liquid formula |
| CN102894316A (en) * | 2012-05-31 | 2013-01-30 | 卢修堂 | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable |
| CN102919749A (en) * | 2012-11-12 | 2013-02-13 | 重庆市包黑子食品有限公司 | Processing technology for pickled pepper flavor bamboo shoots |
| CN102972723A (en) * | 2012-12-11 | 2013-03-20 | 四川省食品发酵工业研究设计院 | Lightly-sauced tuber mustard product |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976317A (en) * | 2014-06-03 | 2014-08-13 | 潘杰 | Novel pickled tomatoes and novel preparation method thereof |
| CN104323190A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Matsutake pickled sauerkraut beef and mutton spicy complete material |
| CN104323190B (en) * | 2014-10-15 | 2016-06-15 | 贵州李记食品有限公司 | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton |
| CN104605296A (en) * | 2015-01-13 | 2015-05-13 | 遵义坤红农业产业化经营有限公司 | Method for making low-salt preservative-free pure natural pickled capsicum frutescens |
| CN104664296A (en) * | 2015-02-27 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Preparation process of red oil pickled vegetable |
| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
| CN108902661A (en) * | 2018-07-20 | 2018-11-30 | 成都吉食道食品有限公司 | A kind of rattan green pepper taste seasoning bamboo shoot piece and preparation method thereof |
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Application publication date: 20140205 |