CN103689492A - Pickled vegetable production method - Google Patents
Pickled vegetable production method Download PDFInfo
- Publication number
- CN103689492A CN103689492A CN201210372307.5A CN201210372307A CN103689492A CN 103689492 A CN103689492 A CN 103689492A CN 201210372307 A CN201210372307 A CN 201210372307A CN 103689492 A CN103689492 A CN 103689492A
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- CN
- China
- Prior art keywords
- vegetables
- parts
- weight
- production method
- days
- 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
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 2
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000010612 desalination reaction Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 abstract 2
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 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 belongs to the technical field of vegetable pickling, and concretely relates to a pickled vegetable production method. The method comprises the following steps: cleaning vegetables, airing the vegetables, adding salt, salting for 90-120 days, cleaning the above obtained salted vegetable raw material, cutting, desalting, dehydrating, adding 100-200 parts by weight of a cooking wine, 40-50 parts by weight of white granulated sugar, 10-20 parts by weight of capsicum and 6-10 parts by weight of garlic to each 1000 parts by weight of the vegetables, mixing, and carrying out sealed fermentation for 7-10 days to obtain pickled vegetables. The pickled vegetables obtained in the invention have a pure taste and a stable quality.
Description
Technical field
The invention belongs to salted vegetables technical field, be specifically related to a kind of salted vegetables production method.
Background technology
Salted vegetables are the common food in daily life, both can be used as pickles, also can do to separate in feast the greasy good vegetables of sobering up; Can also cook other dish, as Fried minced meat etc.But it is individual processing that existing salted vegetables are made great majority, has production technology disunity, the shortcoming such as quality, taste are unstable.
Summary of the invention
The object of the present invention is to provide a kind of salted vegetables production method, by the standardization of salted vegetables production technology, improve the quality of product.
The technical solution used in the present invention is as follows:
A kind of salted vegetables production method, green vegetables are cleaned after airing, and salt adding is pickled 90-120 days, and the green vegetables raw material of pickling is cleaned, cut, carry out after desalination, processed, by weight, with 1000 parts of calculating of green vegetables, add following flavoring, cooking wine 100-200 part, white granulated sugar 40-50 part, capsicum 10-20 part, garlic 6-10 part, sealing and fermenting 7-10 days after mixing, obtains salted vegetables.
By weight, described in, pickling green vegetables is 6-8% by salt amount.
Described desalination, processed are for to be adjusted to 5-6% by the green vegetables salt content after pickling, and water content is adjusted to 80% left and right.
The present invention, with respect to prior art, has following advantage:
The salted vegetables that the present invention pickles, pure taste, steady quality.
The specific embodiment
Embodiment 1
A salted vegetables production method, cleans green vegetables after airing, adds the salt of green vegetables quality 6% to pickle 90 days, and the green vegetables raw material of pickling is cleaned, cut, and the green vegetables salt content after pickling is adjusted to 5-6%, and water content is adjusted to 80% left and right.Afterwards, by weight, with 1000 parts of calculating of green vegetables, add following flavoring, 100 parts of cooking wine, 40 parts of white granulated sugars, 10 parts, capsicum, 6 parts, garlic, after mixing, sealing and fermenting is 7 days, obtains salted vegetables.
Embodiment 2
A salted vegetables production method, cleans green vegetables after airing, adds the salt of green vegetables quality 7% to pickle 100 days, and the green vegetables raw material of pickling is cleaned, cut, and the green vegetables salt content after pickling is adjusted to 5-6%, and water content is adjusted to 80% left and right.Afterwards, by weight, with 1000 parts of calculating of green vegetables, add following flavoring, 150 parts of cooking wine, 45 parts of white granulated sugars, 15 parts, capsicum, 8 parts, garlic, after mixing, sealing and fermenting is 8 days, obtains salted vegetables.
Embodiment 3
A salted vegetables production method, cleans green vegetables after airing, adds the salt of green vegetables quality 8% to pickle 120 days, and the green vegetables raw material of pickling is cleaned, cut, and the green vegetables salt content after pickling is adjusted to 5-6%, and water content is adjusted to 80% left and right.Afterwards, by weight, with 1000 parts of calculating of green vegetables, add following flavoring, 200 parts of cooking wine, 50 parts of white granulated sugars, 20 parts, capsicum, 10 parts, garlic, after mixing, sealing and fermenting is 10 days, obtains salted vegetables.
Claims (3)
1. a salted vegetables production method, is characterized in that, green vegetables are cleaned after airing, salt adding is pickled 90-120 days, the green vegetables raw material of pickling is cleaned, cut, carry out after desalination, processed, by weight, with 1000 parts of calculating of green vegetables, add following flavoring, cooking wine 100-200 part, white granulated sugar 40-50 part, capsicum 10-20 part, garlic 6-10 part, sealing and fermenting 7-10 days after mixing, obtains salted vegetables.
2. salted vegetables production method as claimed in claim 1, is characterized in that, by weight, described in to pickle green vegetables be 6-8% by salt amount.
3. salted vegetables production method as claimed in claim 1, is characterized in that, described desalination, processed are for to be adjusted to 5-6% by the green vegetables salt content after pickling, and water content is adjusted to 80% left and right.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210372307.5A CN103689492A (en) | 2012-09-27 | 2012-09-27 | Pickled vegetable production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210372307.5A CN103689492A (en) | 2012-09-27 | 2012-09-27 | Pickled vegetable production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689492A true CN103689492A (en) | 2014-04-02 |
Family
ID=50351280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210372307.5A Pending CN103689492A (en) | 2012-09-27 | 2012-09-27 | Pickled vegetable production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103689492A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012907A (en) * | 2014-06-05 | 2014-09-03 | 南京脆而爽蔬菜食品有限公司 | Preparation method for pickles |
| 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 |
| CN107373525A (en) * | 2017-07-21 | 2017-11-24 | 江苏省翠源食品股份有限公司 | A kind of pickling process of vegetables |
| CN107373534A (en) * | 2017-08-15 | 2017-11-24 | 正安县同心食品加工有限公司 | A kind of preparation method of sauerkraut |
| CN108185384A (en) * | 2018-01-17 | 2018-06-22 | 四川李记乐宝食品有限公司 | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof |
-
2012
- 2012-09-27 CN CN201210372307.5A patent/CN103689492A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012907A (en) * | 2014-06-05 | 2014-09-03 | 南京脆而爽蔬菜食品有限公司 | Preparation method for pickles |
| 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 |
| CN107373525A (en) * | 2017-07-21 | 2017-11-24 | 江苏省翠源食品股份有限公司 | A kind of pickling process of vegetables |
| CN107373534A (en) * | 2017-08-15 | 2017-11-24 | 正安县同心食品加工有限公司 | A kind of preparation method of sauerkraut |
| CN107373534B (en) * | 2017-08-15 | 2021-05-14 | 正安县同心食品加工有限公司 | Preparation method of pickled Chinese cabbage |
| CN108185384A (en) * | 2018-01-17 | 2018-06-22 | 四川李记乐宝食品有限公司 | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof |
| CN108185384B (en) * | 2018-01-17 | 2021-06-29 | 四川李记乐宝食品有限公司 | Pickled Chinese cabbage fish seasoning and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DD01 | Delivery of document by public notice |
Addressee: Tian Xiuwen Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Tian Xiuwen Document name: Notification of Publication of the Application for Invention |
|
| DD01 | Delivery of document by public notice |
Addressee: Tian Xiuwen Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice |
Addressee: Tian Xiuwen Document name: Notification that Application Deemed to be Withdrawn |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140402 |