CN104489580A - Method for preparing celery-welsh onion pickle - Google Patents
Method for preparing celery-welsh onion pickle Download PDFInfo
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- CN104489580A CN104489580A CN201410790837.0A CN201410790837A CN104489580A CN 104489580 A CN104489580 A CN 104489580A CN 201410790837 A CN201410790837 A CN 201410790837A CN 104489580 A CN104489580 A CN 104489580A
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- China
- Prior art keywords
- celery
- shallot
- quality
- stangenselerie
- die
- Prior art date
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 15
- 241000234282 Allium Species 0.000 title abstract 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title abstract 2
- 240000007087 Apium graveolens Species 0.000 claims abstract description 32
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 32
- 235000010591 Appio Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 244000291564 Allium cepa Species 0.000 claims description 30
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 30
- 238000009835 boiling Methods 0.000 claims description 20
- 238000002360 preparation method Methods 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 238000005554 pickling Methods 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 230000036449 good health Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000257727 Allium fistulosum Species 0.000 abstract 5
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 210000004914 menses Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 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
Abstract
The invention relates to the technical field of vegetable pickling methods and particularly relates to a method for preparing celery-welsh onion pickle. With celery and welsh onions as raw materials, the method specifically comprises the following steps: selecting high-quality celery, removing the roots ad leaves of the high-quality celery, matching welsh onions according to the net weight ratio of the high-quality celery to the welsh onions, and then cleaning and draining the high-quality celery and the welsh onions; and then cutting the celery and the welsh onions into 3-6cm bars, preparing pickling water by adding salt, liquor and yellow wine into cold boiled water, and meanwhile, adding chili, pricklyash peel, ginger, garlic, table vinegar and old pickling water. The method has the beneficial effects that since a small amount of table vinegar and old pickling water is added into the prepared pickling water, a variety of other vegetables are pickled with the celery, the action of harmful microbes at the early fermentation stage can be inhibited, normal lactic acid fermentation is ensured, the pickling process is accelerated, and the pickled celery is fragrant and crisp, is conducive to the absorption of human body and has a good health effect, so that the sales of the celery can be promoted.
Description
Technical field
The technical field of a kind of vegetable-pickling method of the present invention, is specially a kind of preparation method of celery shallot pickles.
Background technology
Die Stangenselerie is a kind of vegetables that people generally like eating, and be born in shallow gully side or low-lying place, China's most area is suitable growth or cultivation all more.It has following effect: one, flat liver step-down; Dish is containing acid antihypertensive compositions, clinical all effective for primary, gestational and climacteric hypertension.Two, tranquilizing and allaying excitement; Many foods celery is conducive to stable mood, eliminates irritated.Three, cancer-resisting; It produces the material of a kind of lignin or intestines lactones through the digested effect of intestines, and this kind of material is a kind of antioxidant, can suppress the carcinogen that intestinal bacterium produces during high concentration.It can also accelerate the duration of runs of ight soil in intestines, and the contact reducing carcinogenic substance and mucous membrane of colon reaches the object prevented colon cancer.Four, nourish blood qi-restoratives; Celery iron-holder is higher, can supplement the loss of women's menses, food can avoid ochrodermia, drying, lusterless complexion, and can make lustrous eyes, hair is shiny black.
Tender stem and the petiole matter of celery are fresh and tender, pleasant to the palate, have calming liver and clearing heat, expelling wind and removing dampness, and relieving restlessness is subsided a swelling, cooling blood and hemostasis, removing toxic substances a surname lung, and stomach invigorating profit blood, gut purge be convenient, moisten the lung and relieve the cough, reduce blood pressure, effect of brain tonic calmness.Generally to stir-fry and eat when people eat, also have raw soup of mixing or do, few people are pickled, and certainly also have many people to pickle it, but due to the method for pickling improper, make the die Stangenselerie mouthfeel after pickling bad.When the landings of die Stangenselerie are large, because sales volume is little, a lot of die Stangenselerie often rots.Therefore, we have developed a kind of taste delicious and crisp, are conducive to absorption of human body, the die Stangenselerie making process of pickled of good health care effect.
Summary of the invention
The invention provides a kind of preparation method of celery shallot pickles; Its pickles taste delicious and crisp made, is conducive to absorption of human body, good health care effect.
For solving above-mentioned technical problem, the present invention by the following technical solutions:
The preparation method of a kind of celery shallot pickles provided by the present invention, described method is using celery, shallot as raw material, and described preparation method concrete steps are as follows:
1) select the die Stangenselerie of high-quality, the die Stangenselerie of high-quality is removed root and leaf, by its nt wt net weight than collocation shallot, then carry out cleaning rear control and do.
2) then celery, shallot are cut into the bar-shaped of 3-6cm, are then mixed with pickles water with cold boiling water with salt, white wine, yellow rice wine, add capsicum, Chinese prickly ash, ginger, garlic, vinegar and Chen Paocaishui simultaneously.
Described die Stangenselerie and the percentage of shallot are 5:2.
Use amount and the cold boiling water percentage of described salt, white wine, yellow rice wine are respectively 1:4,2:5,1:4, addition and the cold boiling water weight ratio of described capsicum, Chinese prickly ash, ginger, garlic and vinegar are respectively 0.4 ~ 0.7%, 0.3 ~ 0.5%, it is 6 ~ 10% that the addition of 0.4 ~ 0.6%, 0.5 ~ 0.6% and 0.3 ~ 0.4%, described Chen Paocaishui accounts for cold boiling water weight ratio.
Compared with prior art, beneficial effect of the present invention is: one, add a small amount of vinegar and Chen Paocaishui due in the pickles water made, other vegetables multiple of having arranged in pairs or groups are brewed together with die Stangenselerie, can stopping fermentation initial stage harmful microbe movable, lactic fermentation is normally carried out, accelerates brew process, die Stangenselerie after brewed delicious and crisp more, more be conducive to absorption of human body, health-care effect is better, can promote the sale of die Stangenselerie.
Detailed description of the invention
Embodiment 1
A preparation method for celery shallot pickles, described method is using celery, shallot as raw material, and described preparation method concrete steps are as follows:
Select the die Stangenselerie of high-quality, the die Stangenselerie of high-quality is removed root and leaf, by its nt wt net weight than collocation shallot, then carry out cleaning rear control and do.
Then celery, shallot are cut into the bar-shaped of 3-6cm, are then mixed with pickles water with cold boiling water with salt, white wine, yellow rice wine, add capsicum, Chinese prickly ash, ginger, garlic, vinegar and Chen Paocaishui simultaneously.
Described die Stangenselerie and the percentage of shallot are 5:2.
Use amount and the cold boiling water percentage of described salt, white wine, yellow rice wine are respectively 1:4,2:5,1:4, addition and the cold boiling water weight ratio of described capsicum, Chinese prickly ash, ginger, garlic and vinegar are respectively 0.4%, 0.3%, it is 6% that the addition of 0.4%, 0.5% and 0.3%, described Chen Paocaishui accounts for cold boiling water weight ratio.
Embodiment 2
A preparation method for celery shallot pickles, described method is using celery, shallot as raw material, and described preparation method concrete steps are as follows:
Select the die Stangenselerie of high-quality, the die Stangenselerie of high-quality is removed root and leaf, by its nt wt net weight than collocation shallot, then carry out cleaning rear control and do.
Then celery, shallot are cut into the bar-shaped of 3-6cm, are then mixed with pickles water with cold boiling water with salt, white wine, yellow rice wine, add capsicum, Chinese prickly ash, ginger, garlic, vinegar and Chen Paocaishui simultaneously.
Described die Stangenselerie and the percentage of shallot are 5:2.
Use amount and the cold boiling water percentage of described salt, white wine, yellow rice wine are respectively 1:4,2:5,1:4, addition and the cold boiling water weight ratio of described capsicum, Chinese prickly ash, ginger, garlic and vinegar are respectively 0.6%, 0.4%, it is 8% that the addition of 0.5%, 0.55% and 0.35%, described Chen Paocaishui accounts for cold boiling water weight ratio.
Embodiment 3
A preparation method for celery shallot pickles, described method is using celery, shallot as raw material, and described preparation method concrete steps are as follows:
Select the die Stangenselerie of high-quality, the die Stangenselerie of high-quality is removed root and leaf, by its nt wt net weight than collocation shallot, then carry out cleaning rear control and do.
Then celery, shallot are cut into the bar-shaped of 3-6cm, are then mixed with pickles water with cold boiling water with salt, white wine, yellow rice wine, add capsicum, Chinese prickly ash, ginger, garlic, vinegar and Chen Paocaishui simultaneously.
Described die Stangenselerie and the percentage of shallot are 5:2.
Use amount and the cold boiling water percentage of described salt, white wine, yellow rice wine are respectively 1:4,2:5,1:4, addition and the cold boiling water weight ratio of described capsicum, Chinese prickly ash, ginger, garlic and vinegar are respectively 0.7%, 0.5%, it is 10% that the addition of 0.6%, 0.6% and 0.4%, described Chen Paocaishui accounts for cold boiling water weight ratio.
Claims (3)
1. a preparation method for celery shallot pickles, is characterized in that: described method is using celery, shallot as raw material, and described preparation method concrete steps are as follows:
1) select the die Stangenselerie of high-quality, the die Stangenselerie of high-quality is removed root and leaf, by its nt wt net weight than collocation shallot, then carry out cleaning rear control and do;
2) then celery, shallot are cut into the bar-shaped of 3-6cm, are then mixed with pickles water with cold boiling water with salt, white wine, yellow rice wine, add capsicum, Chinese prickly ash, ginger, garlic, vinegar and Chen Paocaishui simultaneously.
2. the preparation method of a kind of celery shallot pickles according to claim 1, is characterized in that: described die Stangenselerie and the percentage of shallot are 5:2.
3. the preparation method of a kind of celery shallot pickles according to claim 1, it is characterized in that: use amount and the cold boiling water percentage of described salt, white wine, yellow rice wine are respectively 1:4,2:5,1:4, addition and the cold boiling water weight ratio of described capsicum, Chinese prickly ash, ginger, garlic and vinegar are respectively 0.4 ~ 0.7%, 0.3 ~ 0.5%, 0.4 ~ 0.6%, it is 6 ~ 10% that the addition of 0.5 ~ 0.6% and 0.3 ~ 0.4%, described Chen Paocaishui accounts for cold boiling water weight ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410790837.0A CN104489580A (en) | 2014-12-18 | 2014-12-18 | Method for preparing celery-welsh onion pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410790837.0A CN104489580A (en) | 2014-12-18 | 2014-12-18 | Method for preparing celery-welsh onion pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489580A true CN104489580A (en) | 2015-04-08 |
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|---|---|---|---|
| CN201410790837.0A Pending CN104489580A (en) | 2014-12-18 | 2014-12-18 | Method for preparing celery-welsh onion pickle |
Country Status (1)
| Country | Link |
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| CN (1) | CN104489580A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107920A (en) * | 2016-08-05 | 2016-11-16 | 合肥市金乡味工贸有限责任公司 | A kind of blood pressure lowering Folium Mori Os Sus domestica beans |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871088A (en) * | 2012-10-30 | 2013-01-16 | 大连鹤菲英博科技有限公司 | Preparation method of celery pickles |
| CN102948731A (en) * | 2011-08-29 | 2013-03-06 | 张汉秋 | Production method of mushroom pickle product |
| KR20130092146A (en) * | 2012-02-10 | 2013-08-20 | 전라남도 곡성군 | Preparation method of melon pickle |
| CN103330173A (en) * | 2013-06-14 | 2013-10-02 | 镇江高冠食品有限公司 | Production method of pickled water cresses |
| CN103355620A (en) * | 2012-03-28 | 2013-10-23 | 天津科技大学 | Prepared method of pickled celery through lactobacillus fementation |
| CN103478653A (en) * | 2013-08-30 | 2014-01-01 | 桐城市牯牛背农业开发有限公司 | Preparation process of pickled water cress and product |
-
2014
- 2014-12-18 CN CN201410790837.0A patent/CN104489580A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948731A (en) * | 2011-08-29 | 2013-03-06 | 张汉秋 | Production method of mushroom pickle product |
| KR20130092146A (en) * | 2012-02-10 | 2013-08-20 | 전라남도 곡성군 | Preparation method of melon pickle |
| CN103355620A (en) * | 2012-03-28 | 2013-10-23 | 天津科技大学 | Prepared method of pickled celery through lactobacillus fementation |
| CN102871088A (en) * | 2012-10-30 | 2013-01-16 | 大连鹤菲英博科技有限公司 | Preparation method of celery pickles |
| CN103330173A (en) * | 2013-06-14 | 2013-10-02 | 镇江高冠食品有限公司 | Production method of pickled water cresses |
| CN103478653A (en) * | 2013-08-30 | 2014-01-01 | 桐城市牯牛背农业开发有限公司 | Preparation process of pickled water cress and product |
Non-Patent Citations (1)
| Title |
|---|
| 兰玉: "《川味卤菜卤水秘方》", 31 January 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107920A (en) * | 2016-08-05 | 2016-11-16 | 合肥市金乡味工贸有限责任公司 | A kind of blood pressure lowering Folium Mori Os Sus domestica beans |
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Application publication date: 20150408 |
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