CN103989128A - Pickled vegetable with good mouthfeel and novel preparation method of pickled vegetable - Google Patents

Abstract

The invention discloses a pickled vegetable with good mouthfeel and a novel preparation method of the pickled vegetable. The pickled vegetable with good mouthfeel comprises the following components in parts by weight: 20-30 parts of Chinese cabbage, 10-20 parts of cucumber, 10-20 parts of cabbage, 3-5 parts of green red pepper, 2-4 parts of red pepper, 3-6 parts of carrot, 1-3 parts of white radish, 3-6 parts of cowpea, 1-3 parts of balsam pear, 0.3-0.5 part of garlic, 6-8 parts of table salt, 2-4 parts of white spirit, 0.1-0.3 part of chilli, 0.1-0.3 part of pepper, 1-3 parts of fresh ginger, 0.3-0.5 part of fresh sliced ginger, 0.3-0.6 part of leaf mustard peduncle, 1-3 parts of celery stalk and 30-50 parts of water. Compared with the prior art, the pickled vegetable with good mouthfeel and the novel preparation method thereof have the following beneficial effects that (1) the pickled vegetable with good mouthfeel has the characteristics of salty, sour, spicy and fragrant taste, crisp and tasty and favorable mouthfeel, and is a famous table vegetable; (2) the preparation method is simple in technology, is low in cost, and is sanitary and environmental-friendly.

Description

A kind of pickles of good mouthfeel and novel preparation method thereof

Technical field

The invention belongs to food processing technology field, more specifically relate to a kind of pickles and novel preparation method thereof of good mouthfeel.

Background technology

Pickles refer in order to be beneficial to long storage time vegetables by fermentation.The production method of pickles, along with the difference of region, has very large difference.

Summary of the invention

The object of the invention is to overcome the deficiency that prior art exists, a kind of pickles of good mouthfeel are provided.

Another object of the present invention is to the novel preparation method of the pickles that this good mouthfeel is provided.

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

Pickles for good mouthfeel, in weight portion, composed of the following components:

Chinese cabbage: 20～30, cucumber: 10～20, cabbage: 10～20,

Green capsicum: 3～5, pimiento: 2～4, carrot: 3～6,

Ternip: 1～3, cowpea: 3～6, balsam pear: 1～3, garlic: 0.3～0.5,

Salt: 6～8, white wine: 2～4, chilli: 0.1～0.3, Chinese prickly ash: 0.1～0.3,

Fresh ginger: 1～3, ginger slice: 0.3～0.5, leaf mustard stalk: 0.3～0.6,

Celery stalk: 1～3, water: 30～50.

The novel preparation method of the pickles of described good mouthfeel, comprises following technical step:

(1) raw material arranges; By whole dish material wash cleans, dry; Be cut into various fritters or segment;

(2) system bubble condiment; All the other auxiliary materials are added to water, after stirring, can use;

(3) enter altar brewed; All dish material, condiment are put into pickle jar, stir, make to steep halogen and soak whole dish material; After altar adds water along place, with covering tightly; Steeping 3～4 days is edible.

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

(1) the present invention has the salty sour, peperry and incense of taste, sharp and clear good to eat, and the feature of good mouthfeel is the famous pickles of going with rice or bread;

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

Detailed description of the invention

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

Embodiment 1

Pickles for good mouthfeel, in weight portion, composed of the following components:

Chinese cabbage: 20, cucumber: 10, cabbage: 10, green capsicum: 3, pimiento: 2,

Carrot: 3, ternip: 1, cowpea: 3, balsam pear: 1, garlic: 0.3,

Salt: 6, white wine: 2, chilli: 0.1, Chinese prickly ash: 0.1, fresh ginger: 1,

Ginger slice: 0.3, leaf mustard stalk: 0.3, celery stalk: 1, water: 30.

Embodiment 2

Pickles for good mouthfeel, in weight portion, composed of the following components:

Chinese cabbage: 30, cucumber: 20, cabbage: 20, green capsicum: 5, pimiento: 4,

Carrot: 6, ternip: 3, cowpea: 6, balsam pear: 3, garlic: 0.5,

Salt: 8, white wine: 4, chilli: 0.3, Chinese prickly ash: 0.3, fresh ginger: 3,

Ginger slice: 0.5, leaf mustard stalk: 0.6, celery stalk: 3, water: 50.

Embodiment 3

Pickles for good mouthfeel, in weight portion, composed of the following components:

Chinese cabbage: 25, cucumber: 16, cabbage: 15, green capsicum: 4, pimiento: 3,

Carrot: 5, ternip: 2, cowpea: 5, balsam pear: 2, garlic: 0.4,

Salt: 7, white wine: 3, chilli: 0.2, Chinese prickly ash: 0.2, fresh ginger: 2,

Ginger slice: 0.4, leaf mustard stalk: 0.5, celery stalk: 2, water: 40.

The novel preparation method of the pickles of described good mouthfeel, comprises following technical step:

(1) raw material arranges; By whole dish material wash cleans, dry; Be cut into various fritters or segment;

(2) system bubble condiment; All the other auxiliary materials are added to water, after stirring, can use;

(3) enter altar brewed; All dish material, condiment are put into pickle jar, stir, make to steep halogen and soak whole dish material; After altar adds water along place, with covering tightly; Steeping 3～4 days is edible.

Claims (2)

1. pickles for good mouthfeel, is characterized in that, in weight portion, composed of the following components:

Chinese cabbage: 20～30, cucumber: 10～20, cabbage: 10～20,

Green capsicum: 3～5, pimiento: 2～4, carrot: 3～6,

Ternip: 1～3, cowpea: 3～6, balsam pear: 1～3, garlic: 0.3～0.5,

Salt: 6～8, white wine: 2～4, chilli: 0.1～0.3, Chinese prickly ash: 0.1～0.3,

Fresh ginger: 1～3, ginger slice: 0.3～0.5, leaf mustard stalk: 0.3～0.6,

Celery stalk: 1～3, water: 30～50.

2. the novel preparation method of the pickles of good mouthfeel claimed in claim 1, is characterized in that, comprises following technical step:

(1) raw material arranges; By whole dish material wash cleans, dry; Be cut into various fritters or segment;

(2) system bubble condiment; All the other auxiliary materials are added to water, after stirring, can use;

(3) enter altar brewed; All dish material, condiment are put into pickle jar, stir, make to steep halogen and soak whole dish material; After altar adds water along place, with covering tightly; Steeping 3～4 days is edible.