CN103960629A

CN103960629A - Potato pickles and making method thereof

Info

Publication number: CN103960629A
Application number: CN201410189634.6A
Authority: CN
Inventors: 马爱峰
Original assignee: Gutian Inner Mongol Rich Agriculture And Animal Husbandry Co Ltd
Current assignee: Gutian Inner Mongol Rich Agriculture And Animal Husbandry Co Ltd
Priority date: 2014-04-28
Filing date: 2014-04-28
Publication date: 2014-08-06

Abstract

The invention discloses potato pickles and a making method thereof. The making method comprises the following steps: selecting and cleaning potato raw materials, blanching the potato raw materials in quasi boiled water with the temperature of 90-95 DEG C, cooling the potato raw materials through low-temperature purified water, putting the potato raw materials into a container layer by layer, adding salt at every time of putting each layer, adding the purified water for immersing the potato raw materials under room temperature of 18-23 DEG C for preliminary pickling fermentation, taking out the potato raw materials subjected to fermentation, cleaning the potato raw materials with clear water, adding nine seasonings such as salt, peppers, aniseed, rock candies, soybean sauce, raw gingers, cooking wine, vinegar and chili, sealing the raw materials through the purified water, and performing secondary pickling under a room temperature condition to obtain a finished product. According to the making method, the potatoes can be made into convenient instant food, so that the single potato eating mode is changed. The potato pickle making method is simple, and the photo pickle tastes unique, and is rich in nutrition and long in expiration date.

Description

Potato salted vegetables and preparation method thereof

Technical field

The present invention relates to a kind of salted vegetables and preparation method thereof, refer in particular to a kind of potato salted vegetables and preparation method thereof.

Background technology

Potato is unique grain that can be used as, and can be used as again the agricultural product of vegetables, and its protein content surpasses soybean, and lysine and tryptophan all surpass general grain, and nutritive value is extremely abundant, often eats human body is highly profitable.But owing to being subject to the restriction of storage fresh-keeping, people are fairly simple to potato eating method for many years, mainly being to eat raw as main.

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of potato salted vegetables and preparation method thereof, and this potato salted vegetables belong to new potato eating method, has also increased the kind of potato Speciality Foods, can meet each consumer group's different taste.

The technical problem to be solved in the present invention is realized by following scheme: potato salted vegetables by potato and salt, Chinese prickly ash, aniseed, rock sugar, soy sauce, ginger, cooking wine, vinegar, totally 9 flavorings are salted for capsicum, wherein each flavoring accounts for the percentage by weight of potato salted vegetables and is: salt 4-8%, Chinese prickly ash 0.08-0.12%, aniseed 0.08-0.12%%, rock sugar 5-8%%, soy sauce 4-7%, ginger 3-5%, cooking wine 1-1.2%, vinegar 3-5%, capsicum 2-8%.

Concrete preparation method is: first raw potatoes is rejected to disease and pest and damage is screened, then clean, the machine section of peeling, pure water is eluriated clean, scald half-mature with the accurate boiling water of 90-95 DEG C again, put into container with the cooling rear layering of low temperature pure water, often put into one deck and add salt, add altogether the salt of the half-mature rear raw potatoes weight 6-8% that scalds, after discharging, add pure water to be flooded, be sealed in and under 18-23 DEG C of room temperature condition, carry out first pickled fermented 40-60 days, after taking-up, clean with clear water, add again above-mentioned salt, Chinese prickly ash, aniseed, rock sugar, soy sauce, ginger, cooking wine, vinegar, capsicum totally 9 flavorings and pure water is flooded, be sealed in and under 18-23 DEG C of room temperature condition, carry out again secondary and pickle 7-10 days, finally carry out streamline vacuum packaging and be finished product.

Advantage of the present invention is: the present invention is taking potato as raw material, by the pickled fermented potato salted vegetables that are made into, make potato become a kind of very convenient edible ready-to-eat food, changed the single edible way of potato, make the potato food shelf-life bring up to 6 months to 18 months simultaneously.Preparation method of the present invention is easy, mouthfeel and special taste, nutritious, instant, long shelf-life.

Brief description of the drawings

Fig. 1 is fabrication processing figure.

Detailed description of the invention

Taking mediocre taste potato salted vegetables as example, first raw potatoes is rejected to disease and pest and damage is screened, then clean, machine is peeled, become 100 kilograms after machine section.With pure water eluriate clean, scald half-mature with the accurate boiling water of 90-95 DEG C, put into container with cooling rear point five layers of low temperature pure water again, often put into the salt that one deck just adds 1.4 kilograms, after discharging, add the pure water that can flood raw potatoes, be sealed in room temperature 18-23 DEG C and carry out first pickled fermented 50 days.After fermentation, taking out raw potatoes clear water cleans, totally 9 flavorings and pure water are flooded to add 6 kilograms of salts, 0.1 kilogram of Chinese prickly ash, 0.1 kilogram of aniseed, 5 kilograms of rock sugar, 5 kilograms of soy sauce, 4 kilograms of gingers, 1 kilogram of cooking wine, 4 kilograms of vinegar, 3 kilograms of capsicums, be sealed in and under 18-23 DEG C of room temperature condition, carry out again secondary and pickle 10 days, finally carry out streamline vacuum packaging and be finished product.

Potato salted vegetables also can be selected according to different taste several interpolations in above-mentioned condiment.Thereby be made into multiple series, the potato salted vegetables product of different taste and different mouthfeels.

Claims

1. potato salted vegetables, it is characterized in that: by potato and salt, Chinese prickly ash, aniseed, fennel, soy sauce, ginger, cooking wine, vinegar, totally 9 flavorings are salted for capsicum, wherein each flavoring accounts for the percentage by weight of potato salted vegetables and is: salt 4-8%, Chinese prickly ash 0.08-0.12%, aniseed 0.08-0.12%%, rock sugar 5-8%, soy sauce 4-7%, ginger 3-5%, cooking wine 1-1.2%, vinegar 3-5%, capsicum 2-8%.

2. the preparation method of potato salted vegetables, it is characterized in that: first raw potatoes is rejected to disease and pest and damage is screened, then clean, the machine section of peeling, pure water is eluriated clean, scald half-mature with the accurate boiling water of 90-95 DEG C again, put into container with the cooling rear layering of low temperature pure water, often put into one deck and add salt, add altogether the salt of the half-mature rear raw potatoes weight 6-8% that scalds, after discharging, add pure water to be flooded, be sealed in and under 18-23 DEG C of room temperature condition, carry out first pickled fermented 40-60 days, after taking-up, clean with clear water, add again above-mentioned salt, Chinese prickly ash, aniseed, rock sugar, soy sauce, ginger, cooking wine, vinegar, capsicum totally 9 flavorings and pure water is flooded, be sealed in and under 18-23 DEG C of room temperature condition, carry out again secondary and pickle 7-10 days, finally carry out streamline vacuum packaging and be finished product.