CN104543883A - Preparation method of spicy pickles - Google Patents
Preparation method of spicy pickles Download PDFInfo
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- CN104543883A CN104543883A CN201310506932.9A CN201310506932A CN104543883A CN 104543883 A CN104543883 A CN 104543883A CN 201310506932 A CN201310506932 A CN 201310506932A CN 104543883 A CN104543883 A CN 104543883A
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Abstract
The invention discloses a preparation method of spicy pickles. The method comprises the following steps: adding table salt into fresh vegetables and pickling for 10-15 days, wherein the proportion of the added table salt is that 15-25g of table salt is added into every 100g of vegetables; washing the pickled vegetables with water for desalting, and boiling in boiling water for 3-7 minutes; fishing out the boiled vegetables, cooling and draining the water; dewatering the boiled vegetables, wherein the water content in the dewatered vegetables is 20-30%; and adding table salt, crushed chili, zanthoxylum oil, white sugar and sesame oil into the dewatered vegetables and stirring uniformly, wherein the proportions of the added materials are that 3-5g of table salt, 4-6g of crushed chili, 2-4g of zanthoxylum oil, 3-5g of white sugar and 3-5g of sesame oil are added into every 100g of dewatered vegetables. The preparation method disclosed by the invention can be used for producing pickles with good color and taste; and meanwhile, the pickles produced by the preparation method are convenient to store.
Description
Technical field
The present invention relates to the technology of preparing of pickles, particularly relate to a kind of preparation method of spicy pickles.
Background technology
Along with the raising of people's living standard, and the reason of people's eating habit, some pickles often can be selected when a lot of people is at table to go with rice or bread.But the taste of the pickles can selected in the market and kind are relatively single, be such as generally some pickles or hot pickled mustard tubes etc.And the pickles sold in the market mostly are romaine lettuce and pickle, namely not through the processing procedure of heating disinfection, may there is the bacterium etc. that some raw materials carry in the finished product thus after processing affects the healthy of people.
Summary of the invention
The object of this invention is to provide a kind of preparation method of spicy pickles, thus for from provide a kind of pickles of special taste, and the bacterium in the vegetables can effectively killed in pickles process.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for spicy pickles, comprising:
Pickle 10 to 15 days by adding salt in fresh vegetables, the salt ratio added is: every 100 grams of vegetables add 15 ~ 25 grams of salt;
Put into boiling water after the vegetables of pickling are carried out water elution Ficus caricaL and boil 3 ~ 7 minutes;
Well-done vegetables pull cooling out and drain well, and carry out processed to well-done vegetables afterwards, the water content in the vegetables after dehydration is 20% ~ 30%;
Add salt in vegetables after dewatering, capsicum is broken, Zanthoxylum essential oil, white sugar and sesame oil stirring are even, wherein, the ratio adding each material is: the quantity of material that adds of vegetables after every 100 grams of dehydrations to be salt weight be 3 ~ 5 grams, broken 4 ~ 6 grams of capsicum, Zanthoxylum essential oil 2 ~ 4 grams, white sugar 3 ~ 5 grams, sesame oil 3 ~ 5 grams.
Described fresh vegetables comprise in celery, cowpea, asparagus, flat mushroom or radish one or more.
The method also comprises: adopt sterilization machine to carry out sterilization processing the pickles after stirring.
The method also comprises: adopt seal-packed mode to pack the pickles after stirring.
As seen from the above technical solution provided by the invention, the preparation method of a kind of spicy pickles that the embodiment of the present invention provides not only can produce the pickles of color and luster good taste, meanwhile, effectively can also kill the bacterium in vegetables in the process of pickles, ensure the safety of eater.In addition, the pickles utilizing preparation method provided by the invention to produce also have the feature of being convenient to preserve, and the processing procedure of producing pickles is relatively simple and with low cost.
Detailed description of the invention
Be clearly and completely described to the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on embodiments of the invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to protection scope of the present invention.
The preparation method of a kind of spicy pickles that the embodiment of the present invention provides, its preparation process mainly can comprise following treatment step:
Step one: pickle 10 to 15 days by adding salt in fresh vegetables, the salt ratio added is: every 100 grams of vegetables add 15 ~ 25 grams of salt; The dehydration of appropriateness can be carried out by corresponding curing process to vegetables, the freshness of vegetables can also be kept simultaneously to a certain extent;
Step 2: put into boiling water after the vegetables of pickling are carried out water elution Ficus caricaL and boil 3 ~ 7 minutes;
Wherein, the time can boiled for easily well-done vegetables is shorter, and the time that the vegetables for some resistants to cook then can be boiled is relatively longer;
Bacterium in vegetables can be killed on the one hand by the process of boiling, some vegetables that should not eat raw also can be made relievedly to eat on the other hand;
Step 3: well-done vegetables pull cooling out and drain well, and carry out processed to well-done vegetables afterwards, the water content in the vegetables after dehydration is 20% ~ 30%;
Dewaterer specifically can be adopted to carry out processed, such as, can in dewaterer processed 5 ~ 8 minutes, concrete dewatering time can be determined according to the water content in vegetables;
Step 4: add salt in vegetables after dewatering, capsicum is broken, Zanthoxylum essential oil, white sugar and sesame oil stirring are even, wherein, the ratio adding each material is: the quantity of material that adds of vegetables after every 100 grams of dehydrations to be salt weight be 3 ~ 5 grams, broken 4 ~ 6 grams of capsicum, Zanthoxylum essential oil 2 ~ 4 grams, white sugar 3 ~ 5 grams, sesame oil 3 ~ 5 grams.
In preparation method provided by the invention, described fresh vegetables can comprise in celery, cowpea, asparagus, flat mushroom or radish one or more, or also can be other vegetables.
Preparation method provided by the invention can also comprise: adopt sterilization machine to carry out sterilization processing the pickles after stirring, and effectively to kill the bacterium in pickles further, ensures that eater can safe edible.
Preparation method provided by the invention can also comprise: adopt seal-packed mode to pack the pickles after stirring, such as, can pack in other polybag of food grade according to fixing weight (as 100 grams or 200 grams etc.), to facilitate transport and to carry, and it is edible to be convenient to long term consumer preservation.
Below in conjunction with the processing procedure of concrete preparation 10 kilograms of asparagus, the present invention will be described.
Step one: pickle 15 days by adding 2000 grams of salt in fresh 10 kilograms of asparagus;
Step 2: put into boiling water after the asparagus pickled is carried out water elution Ficus caricaL and boil 5 minutes;
Step 3: well-done asparagus pulls cooling out and drain well, carries out processed afterwards to well-done asparagus, specifically can in dewaterer processed 5 minutes;
Step 4: add salt in asparagus after dewatering, capsicum is broken, Zanthoxylum essential oil, white sugar and sesame oil stirring are even, wherein, because the weight of the asparagus after dehydration is 9 kilograms, therefore the amount adding each material is respectively: salt 300 grams, broken 400 grams of capsicum, Zanthoxylum essential oil 200 grams, white sugar 300 grams, sesame oil 400 grams.
Step 5: the celery after above-mentioned stirring is carried out sterilization packaging process.
The pickles of color and luster good taste not only can be produced by the preparation method of the above-mentioned a kind of spicy pickles provided, to meet the growing food taste demand of people, simultaneously, effectively can also kill in the process of pickles that bacterium in vegetables and the not eating vegetables of order become can safe edible, thus ensures the safety of eater.In addition, the pickles utilizing preparation method provided by the invention to produce also have the feature of being convenient to preserve, and the processing procedure of producing pickles is relatively simple and with low cost.
The above; be only the present invention's preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (4)
1. a preparation method for spicy pickles, is characterized in that, comprising:
Pickle 10 to 15 days by adding salt in fresh vegetables, the salt ratio added is: every 100 grams of vegetables add 15 ~ 25 grams of salt;
Put into boiling water after the vegetables of pickling are carried out water elution Ficus caricaL and boil 3 ~ 7 minutes;
Well-done vegetables pull cooling out and drain well, and carry out processed to well-done vegetables afterwards, the water content in the vegetables after dehydration is 20% ~ 30%;
Add salt in vegetables after dewatering, capsicum is broken, Zanthoxylum essential oil, white sugar and sesame oil stirring are even, wherein, the ratio adding each material is: the quantity of material that adds of vegetables after every 100 grams of dehydrations to be salt weight be 3 ~ 5 grams, broken 4 ~ 6 grams of capsicum, Zanthoxylum essential oil 2 ~ 4 grams, white sugar 3 ~ 5 grams, sesame oil 3 ~ 5 grams.
2. method according to claim 1, is characterized in that, described fresh vegetables comprise in celery, cowpea, asparagus, flat mushroom or radish one or more.
3. method according to claim 1 and 2, is characterized in that, the method also comprises: adopt sterilization machine to carry out sterilization processing the pickles after stirring.
4. method according to claim 1 and 2, is characterized in that, the method also comprises: adopt seal-packed mode to pack the pickles after stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310506932.9A CN104543883A (en) | 2013-10-24 | 2013-10-24 | Preparation method of spicy pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310506932.9A CN104543883A (en) | 2013-10-24 | 2013-10-24 | Preparation method of spicy pickles |
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| CN104543883A true CN104543883A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310506932.9A Pending CN104543883A (en) | 2013-10-24 | 2013-10-24 | Preparation method of spicy pickles |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970326A (en) * | 2015-05-12 | 2015-10-14 | 宁夏强尔萨清真食品有限公司 | Halal celery sauced pickle and production technology thereof |
| CN105285833A (en) * | 2015-12-04 | 2016-02-03 | 江苏恒顺醋业股份有限公司 | Pickled celeries and preparation method thereof |
| CN108065293A (en) * | 2017-12-27 | 2018-05-25 | 高翔 | Vinegar-pepper cowpea and preparation method thereof |
| CN108142880A (en) * | 2017-12-27 | 2018-06-12 | 高翔 | Chopped chilli cowpea and preparation method thereof |
| CN111685170A (en) * | 2020-07-21 | 2020-09-22 | 洛阳师范学院 | Making process of pickpurse pickles |
-
2013
- 2013-10-24 CN CN201310506932.9A patent/CN104543883A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970326A (en) * | 2015-05-12 | 2015-10-14 | 宁夏强尔萨清真食品有限公司 | Halal celery sauced pickle and production technology thereof |
| CN105285833A (en) * | 2015-12-04 | 2016-02-03 | 江苏恒顺醋业股份有限公司 | Pickled celeries and preparation method thereof |
| CN108065293A (en) * | 2017-12-27 | 2018-05-25 | 高翔 | Vinegar-pepper cowpea and preparation method thereof |
| CN108142880A (en) * | 2017-12-27 | 2018-06-12 | 高翔 | Chopped chilli cowpea and preparation method thereof |
| CN111685170A (en) * | 2020-07-21 | 2020-09-22 | 洛阳师范学院 | Making process of pickpurse pickles |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |
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| WD01 | Invention patent application deemed withdrawn after publication |