CN104757483A - Duck soup hot-sour pickled vegetable and preparation method thereof - Google Patents

Abstract

The invention discloses duck soup hot-sour pickled vegetable, which comprises the following materials, by weight: 90-100 parts of cabbage, 80-90 parts of radish, 80-90 parts of eggplant, 80-90 parts of cucumber, 60-70 parts of capsicum, 17-18 parts of soybean sprout, 22-24 parts of shaddock, 6-7 parts of white sugar, 2-2.5 parts of aromatic vinegar, 10-11 parts of liquor, 30-35 parts of duck soup, 1.7-2 parts of divaricate saposhnikovia root, 1.2-1.4 parts of andrographis paniculata, 1.7-2 parts of cordyceps cicadae, 12-15 parts of paprika, 6-7 parts of minced garlic, 7-8 parts of minced ginger, 4-5 parts of fish sauce, 29-31 parts of salt, and a proper amount of water. According to the invention, the pickled vegetable contains various main materials, and is comprehensive in nutrition and high in nutritive value; the pickled vegetable also contains auxiliary materials of soybean sprout, shaddock, duck soup, and the like, is delicious in taste and is crispy when people eat it, and can increase appetite; and furthermore, the pickled vegetable contains extracted solutions of the Chinese herbal medicine, the andrographis paniculata, and the cordyceps cicadae, so that the pickled vegetable has a certain efficacy of nurturing life and keeping healthy, can improve immunity and fatigue resistance, and is food in life nurturing effect after eat.

Description

Peppery tart flavour pickles of duck soup and preparation method thereof

Technical field

The present invention relates to kimchi foodstuffs manufacture field, mainly peppery tart flavour pickles of a kind of duck soup and preparation method thereof.

Background technology

Pickles are the fermented vegetable food of Chinese tradition, are in certain density salt solution, to add the auxiliary materials such as spice carry out soaking fermentation, are fermented and make, make its acidity reach 0.3%-0.8% by the flora based on lactic acid bacteria.In the process, based on lactic fermentation, less saccharomycete and acetic acid bacteria also can carry out more weak alcoholic fermentation and acetic fermentation simultaneously, form unique local flavor.

Vegetables are after pickled and seasoning, there is kind of a special local flavor, it is that a kind of common garnishes eat that a lot of people can be used as, the pickles that present market is common fragrance be mostly the fragrance of traditional auxiliary spice there is no the pickles of special fruital fragrance, flowery odour or some other local flavors; And in the inherent pickled pickles process in prior art field, because the content of sugar or wine or salt is disproportionate, and affect quality and the taste of pickles entirety, easily destroy pickles.Pickles refer to be beneficial to long storage time and vegetables by fermentation in addition, in long sweat, the brittleness of vegetables is bad, edible not crisp, affect mouthfeel, thus pay particular attention to the guarantor crisp technique of pickles in the pickled process of fermentation, make the brittleness that pickles finally reach certain.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides peppery tart flavour pickles of a kind of duck soup and preparation method thereof.

The present invention is achieved by the following technical solutions:

The peppery tart flavour pickles of a kind of duck soup, is characterized in that, be made up of the raw material of following weight portion:

Cabbage 90-100, radish 80-90, eggplant 80-90, cucumber 80-90, capsicum 60-70; Moyashi 17-18, shaddock 22-24, white sugar 6-7, aromatic vinegar 2-2.5, white wine 10-11, duck soup 30-35, windproof 1.7-2, Herba Andrographitis 1.2-1.4, cicada fungus 1.7-2, chilli powder 12-15, garlic end 6-7, ginger end 7-8, fish sauce 4-5, salt 29-31 and water appropriate.

The preparation method of the described peppery tart flavour pickles of a kind of duck soup, is characterized in that, comprise the following steps:

(1) windproof, Herba Andrographitis, cicada fungus are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract;

(2) cabbage, radish, eggplant, cucumber, capsicum is cut into pieces shape after cleaning, then they mixed and put into blanching 8-10 minute in 50 DEG C of-55 DEG C of water, the raw material of mixing is pulled out after blanching completes, and with whole salt by they pickled 15-24 hour

(3) moyashi is put in duck soup boil, pull moyashi out after boiling, by stand-by for the indwelling of duck soup;

(4) in the pot without oil, appropriate water (the glass jar size depending on salted vegetables) is added, big fire is heated, the Chinese traditional medicine water extract of step 1 is poured into after water boils, the duck soup of step 3 indwelling is poured again into after 5-7 minute, continue to boil, then admix the juice that white wine, white sugar, aromatic vinegar, chilli powder, garlic end, last, the fish sauce of ginger and shaddock are squeezed into, continue to simmer with little fire, boil after mixing well and be cooled to pickling liquid;

(5) mixed material that step 2 is finally pickled is put into without oily anhydrous glass jar, till when 2 cun, distance tank mouth, and be arranged in a row with bamboo chip and be pressed on raw material end face, then on bamboo chip, pressure puts a scheelite block again, last again by the pickling liquid implantation glass tank of step 4, until flood raw material, with preservative film, the Jar opening sealer of glass jar is tight, finally cover tightly lid by In Shade for glass jar placement 5-7 days.

Herba Andrographitis, energy clearing heat-fire, has clearing heat and detoxicating juice effect.

Cicada fungus, nature and flavor are sweet; Cold; Nontoxic.Cicada fungus have improve immunity, antifatigue, guarantor's kidney, improving water flood, antitumor, protect the liver, the multiple action such as radioresistance and improving eyesight, be magical ancient Chinese medicine.

Advantage of the present invention is:

Pickles major ingredient of the present invention has multiple, and the comprehensive nutrition that multiple major ingredient is rich in is of high nutritive value, also have the auxiliary material, particularly duck soup of moyashi, shaddock in the present invention, duck soup is arranged in pairs or groups pickled major ingredient simultaneously, delicious flavour, edible more have crisp strength, promotes appetite, has the extract processing of Chinese herbal medicine Herba Andrographitis, cicada fungus in addition in the present invention, pickles of the present invention are made to have certain health-care effect, can improve immunity, antifatigue, edible health preserving is effective, is applicable to many people and eats.

Detailed description of the invention

The peppery tart flavour pickles of a kind of duck soup, be made up of the raw material of following weight portion:

Cabbage 90-100, radish 80-90, eggplant 80-90, cucumber 80-90, capsicum 60-70; Moyashi 17-18, shaddock 22-24, white sugar 6-7, aromatic vinegar 2-2.5, white wine 10-11, duck soup 30-35, windproof 1.7-2, Herba Andrographitis 1.2-1.4, cicada fungus 1.7-2, chilli powder 12-15, garlic end 6-7, ginger end 7-8, fish sauce 4-5, salt 29-31 and water appropriate.

A preparation method for the peppery tart flavour pickles of duck soup, comprises the following steps:

(1) windproof, Herba Andrographitis, cicada fungus are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract;

(2) cabbage, radish, eggplant, cucumber, capsicum is cut into pieces shape after cleaning, then they mixed and put into blanching 8-10 minute in 50 DEG C of-55 DEG C of water, the raw material of mixing is pulled out after blanching completes, and with whole salt by they pickled 15-24 hour

(3) moyashi is put in duck soup boil, pull moyashi out after boiling, by stand-by for the indwelling of duck soup;

(4) in the pot without oil, appropriate water (the glass jar size depending on salted vegetables) is added, big fire is heated, the Chinese traditional medicine water extract of step 1 is poured into after water boils, the duck soup of step 3 indwelling is poured again into after 5-7 minute, continue to boil, then admix the juice that white wine, white sugar, aromatic vinegar, chilli powder, garlic end, last, the fish sauce of ginger and shaddock are squeezed into, continue to simmer with little fire, boil after mixing well and be cooled to pickling liquid;

(5) mixed material that step 2 is finally pickled is put into without oily anhydrous glass jar, till when 2 cun, distance tank mouth, and be arranged in a row with bamboo chip and be pressed on raw material end face, then on bamboo chip, pressure puts a scheelite block again, last again by the pickling liquid implantation glass tank of step 4, until flood raw material, with preservative film, the Jar opening sealer of glass jar is tight, finally cover tightly lid by In Shade for glass jar placement 5-7 days.

Claims (2)

1. the peppery tart flavour pickles of duck soup, is characterized in that, be made up of the raw material of following weight portion:

Cabbage 90-100, radish 80-90, eggplant 80-90, cucumber 80-90, capsicum 60-70; Moyashi 17-18, shaddock 22-24, white sugar 6-7, aromatic vinegar 2-2.5, white wine 10-11, duck soup 30-35, windproof 1.7-2, Herba Andrographitis 1.2-1.4, cicada fungus 1.7-2, chilli powder 12-15, garlic end 6-7, ginger end 7-8, fish sauce 4-5, salt 29-31 and water appropriate.

2. the preparation method of the peppery tart flavour pickles of a kind of duck soup according to claim 1, is characterized in that, comprise the following steps:

(1) windproof, Herba Andrographitis, cicada fungus are mixed, by 5-6 water water extraction doubly, cross leaching Chinese traditional medicine water extract;

(2) cabbage, radish, eggplant, cucumber, capsicum is cut into pieces shape after cleaning, then they mixed and put into blanching 8-10 minute in 50 DEG C of-55 DEG C of water, the raw material of mixing is pulled out after blanching completes, and with whole salt by they pickled 15-24 hour

(3) moyashi is put in duck soup boil, pull moyashi out after boiling, by stand-by for the indwelling of duck soup;

(4) in the pot without oil, appropriate water (the glass jar size depending on salted vegetables) is added, big fire is heated, the Chinese traditional medicine water extract of step 1 is poured into after water boils, the duck soup of step 3 indwelling is poured again into after 5-7 minute, continue to boil, then admix the juice that white wine, white sugar, aromatic vinegar, chilli powder, garlic end, last, the fish sauce of ginger and shaddock are squeezed into, continue to simmer with little fire, boil after mixing well and be cooled to pickling liquid;

(5) mixed material that step 2 is finally pickled is put into without oily anhydrous glass jar, till when 2 cun, distance tank mouth, and be arranged in a row with bamboo chip and be pressed on raw material end face, then on bamboo chip, pressure puts a scheelite block again, last again by the pickling liquid implantation glass tank of step 4, until flood raw material, with preservative film, the Jar opening sealer of glass jar is tight, finally cover tightly lid by In Shade for glass jar placement 5-7 days.