CN104738475A - Pickled plum blossom root mustard - Google Patents
Pickled plum blossom root mustard Download PDFInfo
- Publication number
- CN104738475A CN104738475A CN201310736011.1A CN201310736011A CN104738475A CN 104738475 A CN104738475 A CN 104738475A CN 201310736011 A CN201310736011 A CN 201310736011A CN 104738475 A CN104738475 A CN 104738475A
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- China
- Prior art keywords
- mustard
- root
- plum blossom
- salt
- altar
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- 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.)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
A pickled plum blossom root mustard is made by using the following raw materials, by weight, 100-110 parts of root mustard, 12-14 parts of salt, 10-15 parts of brown sugar, 5-7 parts of plum blossom petal and 3-5 parts of sweet fermented flour sauce. The pickled plum blossom root mustard has the advantages of good mouthfeel, crisp, delicious and sweet taste, and rich flower flavor.
Description
Technical field
The present invention relates to a kind of food, especially a kind of cure foods.
Background technology
As everyone knows, root-mustard is one of vegetables the most basic during people live.But the cooking methods of current root-mustard is comparatively simple, is all based on cooking and cold vegetable dish in sauce usually, seldom makes and pickle dish.For this reason, we provide a kind of there is the fragrance of a flower pickle root-mustard to meet people's demand.
Summary of the invention
The object of the invention is to provide that a kind of mouthfeel is good, crisp sweet, the fragrance of flowers is strong, it is simple to make, raw material is sufficient pickles plum blossom root-mustard.
For achieving the above object, present invention employs following technical scheme:
One of the present invention pickles plum blossom root-mustard, and it is made up by weight of following raw material, root-mustard 100 ~ 110, salt 12 ~ 14, brown sugar 10 ~ 15, plum blossom petal 5 ~ 7, sweet fermented flour sauce 3 ~ 5.
A kind of processing method of pickling plum blossom root-mustard of the present invention, it comprises following procedure of processing:
(1) successively tear after root-mustard being removed top layer skin, natural air drying after cleaning;
(2) by soluble in water for the salt of 1/3rd, salt solution is than being 1:20, and altar put into by salt solution;
(3) root-mustard being put into altar steeps at salt solution, soaks after 72 ~ 96 hours, pulls root-mustard out;
(4) root-mustard is put into another altar, put into the salt of remaining 2/3rds, brown sugar, plum blossom petal and sweet fermented flour sauce and mix with root-mustard;
(5) seal altar storage and within 4 ~ 5 months, namely can be made into described last course of a feast head.
As shown from the above technical solution, advantage of the present invention is: delicious flavour, color are tempting, mouthfeel is clear and melodious, has the light floral odor of plum blossom.
detailed description of the invention
Embodiment 1: pickle plum blossom root-mustard, is made up of root-mustard 1000g, salt 120g, brown sugar 100g, plum blossom petal 50g, sweet fermented flour sauce 30g.Successively tear after root-mustard being removed top layer skin, natural air drying after cleaning; By soluble in water for the salt of 1/3rd, salt solution is than being 1:20, and altar put into by salt solution; Root-mustard being put into altar steeps at salt solution, soaks after 96 hours, pulls root-mustard out; Root-mustard is put into another altar, put into the salt of remaining 2/3rds, brown sugar, plum blossom petal and sweet fermented flour sauce and mix with root-mustard; Envelope altar stores 5 months and namely can be made into described last course of a feast head.
Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that those of ordinary skill in the art make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determines.
Claims (2)
1. pickle a plum blossom root-mustard, it is characterized in that: it is made up by weight of following raw material, root-mustard 100 ~ 110, salt 12 ~ 14, brown sugar 10 ~ 15, plum blossom petal 5 ~ 7, sweet fermented flour sauce 3 ~ 5.
2. pickle a processing method for plum blossom root-mustard, it is characterized in that, it comprises following procedure of processing:
(1) successively tear after root-mustard being removed top layer skin, natural air drying after cleaning;
(2) by soluble in water for the salt of 1/3rd, salt solution is than being 1:20, and altar put into by salt solution;
(3) root-mustard being put into altar steeps at salt solution, soaks after 72 ~ 96 hours, pulls root-mustard out;
(4) root-mustard is put into another altar, put into the salt of remaining 2/3rds, brown sugar, plum blossom petal and sweet fermented flour sauce and mix with root-mustard;
(5) seal altar storage and within 4 ~ 5 months, namely can be made into described last course of a feast head.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310736011.1A CN104738475A (en) | 2013-12-29 | 2013-12-29 | Pickled plum blossom root mustard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310736011.1A CN104738475A (en) | 2013-12-29 | 2013-12-29 | Pickled plum blossom root mustard |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104738475A true CN104738475A (en) | 2015-07-01 |
Family
ID=53579175
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310736011.1A Pending CN104738475A (en) | 2013-12-29 | 2013-12-29 | Pickled plum blossom root mustard |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104738475A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262288A (en) * | 2016-08-16 | 2017-01-04 | 保定唐北农业开发有限公司 | A kind of processing technology of Zhili peace dish |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709148A (en) * | 2005-08-03 | 2005-12-21 | 英石峰 | Salted vegetable and its preparing method |
-
2013
- 2013-12-29 CN CN201310736011.1A patent/CN104738475A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709148A (en) * | 2005-08-03 | 2005-12-21 | 英石峰 | Salted vegetable and its preparing method |
Non-Patent Citations (1)
| Title |
|---|
| 于哓华: "《酱腌菜家庭制法》", 31 January 2006, 朝华出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262288A (en) * | 2016-08-16 | 2017-01-04 | 保定唐北农业开发有限公司 | A kind of processing technology of Zhili peace dish |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150701 |
|
| WD01 | Invention patent application deemed withdrawn after publication |