CN104187515A - Preparation method of sour, sweet and spicy hot pickled apple vegetables - Google Patents
Preparation method of sour, sweet and spicy hot pickled apple vegetables Download PDFInfo
- Publication number
- CN104187515A CN104187515A CN201410420661.XA CN201410420661A CN104187515A CN 104187515 A CN104187515 A CN 104187515A CN 201410420661 A CN201410420661 A CN 201410420661A CN 104187515 A CN104187515 A CN 104187515A
- Authority
- CN
- China
- Prior art keywords
- apple
- preparation
- sour
- white sugar
- sweet
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013311 vegetables Nutrition 0.000 title abstract description 6
- 235000009508 confectionery Nutrition 0.000 title abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims description 20
- 241000212314 Foeniculum Species 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 210000003296 saliva Anatomy 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002791 soaking Methods 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of sour, sweet and spicy hot pickled apple vegetables. The preparation method comprises the following steps: heating white vinegar to 80 DEG C, then adding white sugar, dissolving the white sugar for 10 minutes, then stopping heating, meanwhile adding pepper and fennel, cooling to normal temperature, pouring into a vegetable pickling tank, then adding small apple pieces which are soaked by salt water for 2 hours and then fished out to drain the moisture on the surfaces, cleaning the opening of the tank, filling cooled boiling water into a water trough in the opening of the tank, covering with a bowl, capping and sealing, and fermenting for 15 days at the room temperature indoors so as to obtain finished products. The pickled apple vegetables not only are rich in nutrition, but also are fragrant, crisp and tasty in flavor.
Description
Technical field
The present invention relates to a kind of preparation method of sour-sweet numb fruit pickles, belong to field of food industry.
Background technology
At present, the pickles of selling on market are all made several or various vegetables through brewed fermentation, also with the pickles of apple made, sell, and therefore research is exactly current important topic urgently to be resolved hurrily with fruit making pickles.
Summary of the invention
The object of this invention is to provide a kind of special taste, nutritious, the preparation method of the simple a kind of sour-sweet numb apple pickle of preparation method.It is characterized in that it is by the formulated pickles of the component of following percentage by weight:
Apple 50-80% Chinese prickly ash 0.1-1% fennel seeds 0.1-0.6%
Light-coloured vinegar 15-30% yellow rice wine 1-5% white sugar 0-10%
The preparation method of sour-sweet numb apple pickle, is characterized in that it comprises the following steps:
1. apple peel is gone seed to be cut into long 2 ㎝, the fritter of thick 0.5 ㎝, puts into 20% salt solution and soaks 2 hours, then pulls out, drains surface moisture standby.
2. light-coloured vinegar is heated to 80 ℃, then adds white sugar, until white sugar, dissolve in completely after light-coloured vinegar, maintain after 10min and stop heating, at this moment add Chinese prickly ash and fennel seeds, dry in the air standby to normal temperature.
3. will 1. pack in pickle jar, then will 2. pour into, and add yellow rice wine, Jiang Tankou cleans out, and contains cold boiling water in altar saliva groove, and button bowl is added a cover sealing, at normal temperature laboratory bottom fermentation, after 15 days, is finished product.
The preparation method of sour-sweet numb apple pickle compares with vegetables pickles, its feature is, after soaking light-coloured vinegar heating, just add white sugar, what so not only make that white sugar dissolves in vinegar liquid is fast, the more important thing is that white sugar at high temperature meets acid and can change into the several amino acids that human body is easily absorbed, thereby make these pickles not only nutritious, and taste is crisp, fragrant and pleasant to taste.
The specific embodiment
Below in conjunction with example, the invention will be further described.
Embodiment: sour-sweet numb apple pickle, its component is:
Apple 68% Chinese prickly ash 0.8% fennel seeds 0.2%
Light-coloured vinegar 20% yellow rice wine 3% white sugar 8%
In above-mentioned example, the preparation method of sour-sweet numb apple pickle is as follows:
1. 60 ㎏ apple peels are gone seed to be cut into long 2 ㎝, the fritter of thick 0.5 ㎝, puts into 20% salt solution and soaks 2 hours, then pulls that to drain surperficial moisture content standby out.
2. light-coloured vinegar 20 ㎏ are heated to 80 ℃, then add white sugar 8 ㎏, until white sugar, dissolve in completely after light-coloured vinegar, maintain after 10min and stop heating, at this moment add Chinese prickly ash and fennel seeds, dry in the air standby to normal temperature.
3. will 1. pack in pickle jar, then will 2. pour into, and add yellow rice wine, Jiang Tankou cleans out, and contains cold boiling water in altar saliva groove, and button bowl is added a cover sealing, at normal temperature laboratory bottom fermentation, after 15 days, is finished product.
Claims (3)
1. a preparation method for sour-sweet numb apple pickle, is characterized in that it is by the formulated pickles of the component of following percentage by weight:
Apple 50-80% Chinese prickly ash 0.1-1% fennel seeds 0.1-0.6%
Light-coloured vinegar 15-30% yellow rice wine 1-5% white sugar 0-10%.
2. according to the preparation method of a kind of sour-sweet numb apple pickle described in claims 1, it is characterized in that it comprises following making step: 1. apple peel is gone seed to be cut into long 2 ㎝, the fritter of thick 0.5 ㎝, putting into 20% salt solution soaks 2 hours, then pull that to drain surperficial moisture content standby out, 2. light-coloured vinegar is heated to 80 ℃, then add white sugar, until white sugar, dissolve in after light-coloured vinegar completely, after maintaining 10min, stop heating, at this moment add Chinese prickly ash and fennel seeds, dry in the air standby to normal temperature, 3. will 1. pack in pickle jar, then will 2. pour into, and add yellow rice wine, altar mouth is cleaned out, cold boiling water on containing in altar saliva groove, button bowl is added a cover sealing, at normal temperature laboratory bottom fermentation, after 15 days, be finished product.
3. according to the preparation method of a kind of sour-sweet numb apple pickle described in claims 1, its component is:
Apple 68% Chinese prickly ash 0.8% fennel seeds 0.2%
Light-coloured vinegar 20% yellow rice wine 3% white sugar 8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420661.XA CN104187515A (en) | 2014-08-25 | 2014-08-25 | Preparation method of sour, sweet and spicy hot pickled apple vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420661.XA CN104187515A (en) | 2014-08-25 | 2014-08-25 | Preparation method of sour, sweet and spicy hot pickled apple vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187515A true CN104187515A (en) | 2014-12-10 |
Family
ID=52073030
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410420661.XA Pending CN104187515A (en) | 2014-08-25 | 2014-08-25 | Preparation method of sour, sweet and spicy hot pickled apple vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187515A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995762A (en) * | 2016-04-28 | 2016-10-12 | 成都新繁食品有限公司 | Pickled apples and preparation method thereof |
| CN106072100A (en) * | 2016-06-03 | 2016-11-09 | 成都益盐堂调味品有限公司 | A kind of special bubble Fructus Ananadis comosi |
| CN106136124A (en) * | 2016-06-30 | 2016-11-23 | 成都益盐堂调味品有限公司 | Flos Moutan taste pickled apple |
| CN106174257A (en) * | 2016-06-30 | 2016-12-07 | 成都益盐堂调味品有限公司 | Special pickled grape |
| CN106262307A (en) * | 2016-08-31 | 2017-01-04 | 张谨铭 | A kind of momordic acid |
| CN106307285A (en) * | 2016-08-31 | 2017-01-11 | 张谨铭 | Preserved pineberries |
| CN106307283A (en) * | 2016-08-30 | 2017-01-11 | 周敏忠 | Green delicious apple acid |
| CN106307284A (en) * | 2016-08-31 | 2017-01-11 | 张谨铭 | Elaeagnus conferta Roxb fruit acid |
| CN106387781A (en) * | 2016-08-31 | 2017-02-15 | 张谨铭 | Pickled Chinese toon tender leaf lotus roots |
| CN106387780A (en) * | 2016-08-31 | 2017-02-15 | 张谨铭 | Rose and syzygium jambos acid |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449793A (en) * | 2007-11-29 | 2009-06-10 | 姚凤云 | Health type apple pickle |
| CN102038163A (en) * | 2009-10-24 | 2011-05-04 | 王玉凤 | Pickled sour, sweet, spicy, hot and salt flavored garlic |
| CN103005332A (en) * | 2011-09-23 | 2013-04-03 | 张汉秋 | Production method of apple and lemon pickle products |
-
2014
- 2014-08-25 CN CN201410420661.XA patent/CN104187515A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449793A (en) * | 2007-11-29 | 2009-06-10 | 姚凤云 | Health type apple pickle |
| CN102038163A (en) * | 2009-10-24 | 2011-05-04 | 王玉凤 | Pickled sour, sweet, spicy, hot and salt flavored garlic |
| CN103005332A (en) * | 2011-09-23 | 2013-04-03 | 张汉秋 | Production method of apple and lemon pickle products |
Non-Patent Citations (1)
| Title |
|---|
| 赵晨霞主编: "《果蔬贮藏加工》", 31 May 2000, 中国农业出版社 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995762A (en) * | 2016-04-28 | 2016-10-12 | 成都新繁食品有限公司 | Pickled apples and preparation method thereof |
| CN106072100A (en) * | 2016-06-03 | 2016-11-09 | 成都益盐堂调味品有限公司 | A kind of special bubble Fructus Ananadis comosi |
| CN106136124A (en) * | 2016-06-30 | 2016-11-23 | 成都益盐堂调味品有限公司 | Flos Moutan taste pickled apple |
| CN106174257A (en) * | 2016-06-30 | 2016-12-07 | 成都益盐堂调味品有限公司 | Special pickled grape |
| CN106307283A (en) * | 2016-08-30 | 2017-01-11 | 周敏忠 | Green delicious apple acid |
| CN106262307A (en) * | 2016-08-31 | 2017-01-04 | 张谨铭 | A kind of momordic acid |
| CN106307285A (en) * | 2016-08-31 | 2017-01-11 | 张谨铭 | Preserved pineberries |
| CN106307284A (en) * | 2016-08-31 | 2017-01-11 | 张谨铭 | Elaeagnus conferta Roxb fruit acid |
| CN106387781A (en) * | 2016-08-31 | 2017-02-15 | 张谨铭 | Pickled Chinese toon tender leaf lotus roots |
| CN106387780A (en) * | 2016-08-31 | 2017-02-15 | 张谨铭 | Rose and syzygium jambos acid |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141210 |