CN103989127A - Novel pickled tomato and novel preparation method thereof - Google Patents

Abstract

The invention discloses a novel pickled tomato and a novel preparation method thereof. The pickled tomato comprises the following components in parts by weight: 100 parts of tomatoes, 5-8 parts of celeries, 10-20 parts of Chinese cabbages, 5-8 parts of caraway, 3-6 parts of green peppers, 3-6 parts of garlic bulbs, 6-8 parts of edible salt, 2-4 parts of white sugar, 3-6 parts of yellow wine, 2-5 parts of chili powder, 1-3 parts of minced garlic, 10-20 parts of rice vinegar, 3-6 parts of ground pepper and 0.2-0.4 part of sodium benzoate. The preparation method comprises the following steps: (1) cleaning and slicing the tomatoes, the celeries, the Chinese cabbages, the caraway and the green peppers; cutting the garlic bulbs from middles into two sections; (2) mixing the edible salt, the white sugar, the yellow wine, the chili powder, the minced garlic, the rice vinegar, the ground pepper and the sodium benzoate, and uniformly stirring to obtain a seasoning; and (3) uniformly mixing the vegetables and the seasoning, piling up in a clean jar, covering the jar and fermenting for 3-6 days at 35-38 DEG C for later eating.

Description

A kind of novel tomato and novel preparation method thereof of salting down

Technical field

The invention belongs to food processing technology field, more specifically relate to a kind of novel tomato and novel preparation method thereof of salting down.

Background technology

Tomato also claims tomato, and the scope of application is very extensive, can be used for cooking, also can be used for Baoshang, can also be used to make salted vegetables, has clearing away heat and removing summer, the effect such as tasty and refreshing.

Summary of the invention

The object of the invention is to overcome the deficiency that prior art exists, a kind of novel tomato that salts down is provided.

Another object of the present invention is to provide the novel preparation method of this novel tomato that salts down.

For achieving the above object, the present invention has taked following technical scheme:

The novel tomato that salts down, in weight portion, composed of the following components:

Tomato: 100, celery: 5～8, Chinese cabbage: 10～20,

Caraway: 5～8, green pepper: 3～6, the head of garlic: 3～6, salt: 6～8,

White sugar: 2～4, yellow rice wine: 3～6, chilli powder: 2～5, mashed garlic: 1～3,

Rice vinegar: 10～20, pepper powder: 3～6, Sodium Benzoate: 0.2～0.4.

The novel preparation method of the described novel tomato that salts down, comprises following technical step:

(1) raw material arranges; To after tomato, celery, Chinese cabbage, green pepper and caraway wash clean, cut into pieces; The head of garlic is cut into two lobes from centre;

(2) condiment preparation; Salt, white sugar, yellow rice wine, chilli powder, mashed garlic, rice vinegar, pepper powder and Sodium Benzoate are mixed, stir, can be made into condiment;

(3) pickle; Tomato, celery, Chinese cabbage, green pepper and caraway are mixed and mixed thoroughly with condiment, pile up in clean cylinder, cover altar mouth, at the condition bottom fermentations of 35～38 ℃ after 3～6 days, i.e. edible.

Compared with prior art, the present invention has following beneficial effect:

(1) the present invention has clearing away heat and removing summer, the advantage such as tasty and refreshing, can be used as snack, also can be used as the pickles that go with rice;

(2) preparation technology is simple, with low cost, hygienic environment-protecting.

The specific embodiment

Below in conjunction with specific embodiment, the invention will be further described.

Embodiment 1

The novel tomato that salts down, in weight portion, composed of the following components:

Tomato: 100, celery: 5, Chinese cabbage: 10,

Caraway: 5, green pepper: 3, the head of garlic: 3, salt: 6,

White sugar: 2, yellow rice wine: 3, chilli powder: 2, mashed garlic: 1,

Rice vinegar: 10, pepper powder: 3, Sodium Benzoate: 0.2.

Embodiment 2

The novel tomato that salts down, in weight portion, composed of the following components:

Tomato: 100, celery: 8, Chinese cabbage: 20,

Caraway: 8, green pepper: 6, the head of garlic: 6, salt: 8,

White sugar: 4, yellow rice wine: 6, chilli powder: 5, mashed garlic: 3,

Rice vinegar: 20, pepper powder: 6, Sodium Benzoate: 0.4.

Embodiment 3

The novel tomato that salts down, in weight portion, composed of the following components:

Tomato: 100, celery: 6, Chinese cabbage: 16,

Caraway: 6, green pepper: 5, the head of garlic: 4, salt: 7,

White sugar: 3, yellow rice wine: 5, chilli powder: 3, mashed garlic: 2,

Rice vinegar: 16, pepper powder: 4, Sodium Benzoate: 0.3.

The novel preparation method of the described novel tomato that salts down, comprises following technical step:

(1) raw material arranges; To after tomato, celery, Chinese cabbage, green pepper and caraway wash clean, cut into pieces; The head of garlic is cut into two lobes from centre;

(2) condiment preparation; Salt, white sugar, yellow rice wine, chilli powder, mashed garlic, rice vinegar, pepper powder and Sodium Benzoate are mixed, stir, can be made into condiment;

(3) pickle; Tomato, celery, Chinese cabbage, green pepper and caraway are mixed and mixed thoroughly with condiment, pile up in clean cylinder, cover altar mouth, at the condition bottom fermentations of 35～38 ℃ after 3～6 days, i.e. edible.

Claims (2)

1. the novel tomato that salts down, is characterized in that, in weight portion, composed of the following components:

Tomato: 100, celery: 5～8, Chinese cabbage: 10～20,

Caraway: 5～8, green pepper: 3～6, the head of garlic: 3～6, salt: 6～8,

White sugar: 2～4, yellow rice wine: 3～6, chilli powder: 2～5, mashed garlic: 1～3,

Rice vinegar: 10～20, pepper powder: 3～6, Sodium Benzoate: 0.2～0.4.

2. the novel preparation method of a kind of novel tomato that salts down claimed in claim 1, is characterized in that, comprises following technical step:

(1) raw material arranges; To after tomato, celery, Chinese cabbage, green pepper and caraway wash clean, cut into pieces; The head of garlic is cut into two lobes from centre;

(2) condiment preparation; Salt, white sugar, yellow rice wine, chilli powder, mashed garlic, rice vinegar, pepper powder and Sodium Benzoate are mixed, stir, can be made into condiment;

(3) pickle; Tomato, celery, Chinese cabbage, green pepper and caraway are mixed and mixed thoroughly with condiment, pile up in clean cylinder, cover altar mouth, at the condition bottom fermentations of 35～38 ℃ after 3～6 days, i.e. edible.