CN104957563A - Pickle salad and preparing method thereof - Google Patents
Pickle salad and preparing method thereof Download PDFInfo
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- CN104957563A CN104957563A CN201510371200.2A CN201510371200A CN104957563A CN 104957563 A CN104957563 A CN 104957563A CN 201510371200 A CN201510371200 A CN 201510371200A CN 104957563 A CN104957563 A CN 104957563A
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 72
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 40
- 235000012045 salad Nutrition 0.000 title claims abstract description 39
- 235000013311 vegetables Nutrition 0.000 claims abstract description 37
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 16
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 16
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 16
- 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 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 235000020232 peanut Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 235000008960 ketchup Nutrition 0.000 claims description 57
- 235000021109 kimchi Nutrition 0.000 claims description 57
- 239000007788 liquid Substances 0.000 claims description 29
- 241000234282 Allium Species 0.000 claims description 28
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 28
- 240000002234 Allium sativum Species 0.000 claims description 28
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 28
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 28
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 28
- 235000004611 garlic Nutrition 0.000 claims description 28
- 235000008397 ginger Nutrition 0.000 claims description 28
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 20
- 239000012141 concentrate Substances 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 15
- 244000106835 Bindesalat Species 0.000 claims description 14
- 235000000318 Bindesalat Nutrition 0.000 claims description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 14
- 239000004223 monosodium glutamate Substances 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 239000008187 granular material Substances 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 2
- 241000208822 Lactuca Species 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 24
- 241000207961 Sesamum Species 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 235000012028 green salad Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 230000003796 beauty Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000000010 microbial pathogen Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012027 fruit salads Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000000762 glandular Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses pickle salad which comprises, by weight, 400-500 parts of bathed pickle, 80-100 parts of crisp peanut kernel, 7-10 parts of salt, 25-30 parts of white sugar, 3-7 parts of aginomoto, 0.1-0.3 part of processed sesame, 80-100 parts of pickle bechamel and 100-120 parts of lettuce. A preparing method of the pickle salad includes the following steps that the bathed pickle is cut into 2-3 cm pieces, the crisp peanut kernels, the salt, the white sugar, the aginomoto and the pickle bechamel are weighed according to proportions to be mixed evenly, the bathed pickle and the mixture are put in the middle of a disc, the lettuces are cut into shreds to be put on the periphery of the disc, the processed sesames are spread, and therefore the pickle salad can be obtained. The pickle salad contains abundant active lactic acid bacteria so that the health can be better benefited. The nutritional ingredients of vegetables are preserved due to the preparing method of the pickle salad, and the edible safety and healthiness are ensured.
Description
Technical field
The present invention relates to a kind of pickles salad and preparation method thereof, belong to food technology field.
Background technology
Salad is nutrient delicious as one, and because it has lovely luster, good looking appearance, fresh and tender tasty and refreshing, the feature of separating greasy appetizing, its preparation method is simple in addition, can ensure that again the nutritional labeling of food is not damaged, so very popular to greatest extent.Salad mainly contains three classes, is respectively Fruit salad, green salad, other salads.Green salad is a kind of way of dining of very nutrient health.First it scarcely must heat, and the various nutrition that can maintain to greatest extent in vegetables are unlikely to destroyed or run off like this.Secondly, the vegetables of the large more options of green salad more than 3 kinds, with food, nutritionally also can play good complementation.The effect of its fat-reducing, beauty treatment, beauty treatment is fairly obvious.
Pickles are lactic fermentation vegetable products of a kind of unique flavor, and raw material is various, simple for production, with low cost, instant, have the advantage such as good organoleptic quality and suitable taste.Pickles are rich in lactic acid, and can stimulate digestion glandular secretion digestive juice, help digesting and assimilating of food.Often eat pickles and can increase beneficial bacterium in stomach, suppress the pathogenic bacteria in enteron aisle, reduce the probability of suffering from enterogastric diseases, increase passive protective physical fitness.
Along with the development of society, growth in the living standard, the concern of people to health is more and more higher.To have a bath pickles, general upper bubble one to two evening and edible, shape as having a bath, also known as Pickles, Sichuan Style.To have a bath pickles, be again bubble sauerkraut, the salty acid of taste, mouthfeel is crisp, bright, fragrance assails the nostrils, and appetizing is refreshed oneself, sober up greasy, old and young suitable, can make throughout the year, but when making, climatic environment is very exquisite, be the standing pickles that live a life, the widely known one that is Sichuan Province China is gone with rice or bread dish.It is rich in a large amount of biodiasmins.Pickles of having a bath do not adopt thermally-sterilized mode effectively can remove the pathogenic microorganisms of vegetable surface during the fermentation, save the nutritional labeling of vegetables itself, and ensure edible security.At present, market there is no the salad of pickles taste.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide one to be rich in lactic acid bacteria, and preparation method is simple, pickles salad of health, edible safety and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions:
A kind of pickles salad, comprise the raw material of following weight portion: the pickles of having a bath of 400 ~ 500 weight portions, the short shelled peanut of 80 ~ 100 weight portions, the salt of 7 ~ 10 weight portions, the white sugar of 25 ~ 30 weight portions, the monosodium glutamate of 3 ~ 7 weight portions, 0.1 ~ 0.3 ripe sesame, the Kimchi ketchup of 80 ~ 100 weight portions and the romaine lettuce of 100 ~ 120 weight portions.
Described Kimchi ketchup is made up of the raw material of following weight portion: the rapeseed oil of 500 ~ 600 weight portions, the garlic of 40 ~ 50 weight portions, the green onion of 20 ~ 30 weight portions, the green pepper of 80 ~ 90 weight portions, the ginger of 25 ~ 35 weight portions, the bubble pimiento of 60 ~ 70 weight portions, the pericarpium zanthoxyli schinifolii of 20 ~ 30 weight portions and the pickled vegetable liquid of 1000 ~ 1500 weight portions.
A preparation method for pickles salad, comprises the following steps:
First it is block that pickles of having a bath are cut into 2 ~ 3cm, takes short shelled peanut in proportion, salt, white sugar, monosodium glutamate, Kimchi ketchup mix thoroughly, load in the middle of disk, be then cut into by romaine lettuce thread, be trapped among disk surrounding, then sprinkle ripe sesame, can obtain pickles salad.
The preparation method of described Kimchi ketchup comprises the following steps:
S1. select materials: choose the abundant local flavor of fermentation preferably pickled vegetable liquid;
S2. concentrate: concentrated by above-mentioned pickled vegetable liquid Rotary Evaporators, the soluble solid content being concentrated into pickled vegetable liquid is greater than 30%;
S3. Kimchi ketchup is made: take rapeseed oil in proportion, garlic, green onion, green pepper, ginger, bubble pimiento and pericarpium zanthoxyli schinifolii, and by garlic, ginger will be cut into particle, green pepper is cut into larger particle, green onion is cut into the slice being about 1 ~ 4cm, bubble minces by pimiento, rapeseed oil is heated to boiling, add above-mentioned treated garlic, green onion, green pepper, bubble pimiento, ginger and Chinese prickly ash carry out frying, frying time 1 ~ 3min, cool to room temperature after flavoring takes the dish out of the pot, by be cooled to the flavoring of room temperature and pickles concentrate in mass ratio 1:1 carry out mixing obtained Kimchi ketchup,
S4. filling, sealing: the Kimchi ketchup of having allocated is loaded in bag, every bag of 100g, with heat sealing under atmospheric pressure, room temperature condition;
S5. store: under Kimchi ketchup being stored at 0 ~ 6 DEG C of temperature, for subsequent use.
The invention has the beneficial effects as follows: (1) has a bath pickles by lactobacillus-fermented, it is rich in a large amount of biodiasmins, and lactic acid bacteria can be helped digest, and helps the health of human body intestines and internal organs of the body;
(2) Kimchi ketchup is obtained by pickled vegetable liquid, because pickles concentrate is not through boiling, so can embody the pickle flavor of salad to greatest extent, and is rich in a large amount of biodiasmins;
(3) pickles salad is more safer than traditional salad more healthy, pickles of having a bath do not adopt thermally-sterilized mode effectively can remove the pathogenic microorganisms of vegetable surface during the fermentation, save the nutritional labeling of vegetables itself, and ensure edible security, health.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme of the present invention is described in further detail, but protection scope of the present invention is not limited to the following stated.
[embodiment 1] a kind of pickles salad, comprise the raw material of following weight portion: the pickles of having a bath of 400 weight portions, the short shelled peanut of 80 weight portions, the salt of 7 weight portions, the white sugar of 25 weight portions, the monosodium glutamate of 3 weight portions, the ripe sesame of 0.1 weight portion, the Kimchi ketchup of 80 weight portions and the romaine lettuce of 100 weight portions.
Described Kimchi ketchup is made up of the raw material of following weight portion: the rapeseed oil of 500 weight portions, the garlic of 40 weight portions, the green onion of 20 weight portions, the green pepper of 80 weight portions, the ginger of 25 weight portions, the bubble pimiento of 60 weight portions, the pericarpium zanthoxyli schinifolii of 20 weight portions and the pickled vegetable liquid of 1000 weight portions.
A preparation method for pickles salad, comprises the following steps:
First pickles of having a bath are cut into 2cm bulk, take short shelled peanut in proportion, salt, white sugar, monosodium glutamate, Kimchi ketchup mix thoroughly, load in the middle of disk, be then cut into by romaine lettuce thread, be trapped among disk surrounding, then sprinkle ripe sesame, can obtain pickles salad.
The preparation method of described Kimchi ketchup comprises the following steps:
S1. select materials: choose the abundant local flavor of fermentation preferably pickled vegetable liquid;
S2. concentrate: concentrated by above-mentioned pickled vegetable liquid Rotary Evaporators, the soluble solid content being concentrated into pickled vegetable liquid is greater than 30%;
S3. Kimchi ketchup is made: take rapeseed oil, garlic, green onion, green pepper, ginger, bubble pimiento and pericarpium zanthoxyli schinifolii in proportion, and garlic, ginger will be cut into particle, green pepper is cut into larger particle, green onion is cut into the slice being about 1cm, bubble minces by pimiento, rapeseed oil is heated to boiling, add above-mentioned treated garlic, green onion, green pepper, bubble pimiento, ginger and Chinese prickly ash and carry out frying, frying time 1min, cool to room temperature after flavoring takes the dish out of the pot, by be cooled to the flavoring of room temperature and pickles concentrate in mass ratio 1:1 carry out mixing obtained Kimchi ketchup;
S4. filling, sealing: the Kimchi ketchup of having allocated is loaded in bag, every bag of 100g, with heat sealing under atmospheric pressure, room temperature condition;
S5. store: under Kimchi ketchup being stored at 0 DEG C of temperature, for subsequent use.
[embodiment 2] a kind of pickles salad, comprise the raw material of following weight portion: the pickles of having a bath of 420 weight portions, the short shelled peanut of 85 weight portions, the salt of 8 weight portions, the white sugar of 26 weight portions, the monosodium glutamate of 4 weight portions, the ripe sesame of 0.2 weight portion, the Kimchi ketchup of 84 weight portions and the romaine lettuce of 105 weight portions.
Described Kimchi ketchup is made up of the raw material of following weight portion: the rapeseed oil of 510 weight portions, the garlic of 42 weight portions, the green onion of 23 weight portions, the green pepper of 82 weight portions, the ginger of 27 weight portions, the bubble pimiento of 63 weight portions, the pericarpium zanthoxyli schinifolii of 24 weight portions and the pickled vegetable liquid of 1100 weight portions.
A preparation method for pickles salad, comprises the following steps:
First pickles of having a bath are cut into 2.5cm bulk, take short shelled peanut in proportion, salt, white sugar, monosodium glutamate, Kimchi ketchup mix thoroughly, load in the middle of disk, be then cut into by romaine lettuce thread, be trapped among disk surrounding, then sprinkle ripe sesame, can obtain pickles salad.
The preparation method of described Kimchi ketchup comprises the following steps:
S1. select materials: choose the abundant local flavor of fermentation preferably pickled vegetable liquid;
S2. concentrate: concentrated by above-mentioned pickled vegetable liquid Rotary Evaporators, the soluble solid content being concentrated into pickled vegetable liquid is greater than 30%;
S3. Kimchi ketchup is made: take rapeseed oil in proportion, garlic, green onion, green pepper, ginger, bubble pimiento and pericarpium zanthoxyli schinifolii, and by garlic, ginger will be cut into particle, green pepper is cut into larger particle, green onion is cut into the slice being about 2cm, bubble minces by pimiento, rapeseed oil is heated to boiling, add above-mentioned treated garlic, green onion, green pepper, bubble pimiento, ginger and Chinese prickly ash carry out frying, frying time 1.5min, cool to room temperature after flavoring takes the dish out of the pot, by be cooled to the flavoring of room temperature and pickles concentrate in mass ratio 1:1 carry out mixing obtained Kimchi ketchup,
S4. filling, sealing: the Kimchi ketchup of having allocated is loaded in bag, every bag of 100g, with heat sealing under atmospheric pressure, room temperature condition;
S5. store: under Kimchi ketchup being stored at 1 DEG C of temperature, for subsequent use.
[embodiment 3] a kind of pickles salad, comprise the raw material of following weight portion: the pickles of having a bath of 440 weight portions, the short shelled peanut of 87 weight portions, the salt of 9 weight portions, the white sugar of 27 weight portions, the monosodium glutamate of 5 weight portions, the ripe sesame of 0.25 weight portion, the Kimchi ketchup of 89 weight portions and the romaine lettuce of 110 weight portions.
Described Kimchi ketchup is made up of the raw material of following weight portion: the rapeseed oil of 550 weight portions, the garlic of 46 weight portions, the green onion of 27 weight portions, the green pepper of 86 weight portions, the ginger of 31 weight portions, the bubble pimiento of 66 weight portions, the pericarpium zanthoxyli schinifolii of 28 weight portions and the pickled vegetable liquid of 1200 weight portions.
A preparation method for pickles salad, comprises the following steps:
First pickles of having a bath are cut into 3cm bulk, take short shelled peanut in proportion, salt, white sugar, monosodium glutamate, Kimchi ketchup mix thoroughly, load in the middle of disk, be then cut into by romaine lettuce thread, be trapped among disk surrounding, then sprinkle ripe sesame, can obtain pickles salad.
The preparation method of described Kimchi ketchup comprises the following steps:
S1. select materials: choose the abundant local flavor of fermentation preferably pickled vegetable liquid;
S2. concentrate: concentrated by above-mentioned pickled vegetable liquid Rotary Evaporators, the soluble solid content being concentrated into pickled vegetable liquid is greater than 30%;
S3. Kimchi ketchup is made: take rapeseed oil, garlic, green onion, green pepper, ginger, bubble pimiento and pericarpium zanthoxyli schinifolii in proportion, and garlic, ginger will be cut into particle, green pepper is cut into larger particle, green onion is cut into the slice being about 3cm, bubble minces by pimiento, rapeseed oil is heated to boiling, add above-mentioned treated garlic, green onion, green pepper, bubble pimiento, ginger and Chinese prickly ash and carry out frying, frying time 2min, cool to room temperature after flavoring takes the dish out of the pot, by be cooled to the flavoring of room temperature and pickles concentrate in mass ratio 1:1 carry out mixing obtained Kimchi ketchup;
S4. filling, sealing: the Kimchi ketchup of having allocated is loaded in bag, every bag of 100g, with heat sealing under atmospheric pressure, room temperature condition;
S5. store: under Kimchi ketchup being stored at 3 DEG C of temperature, for subsequent use.
[embodiment 4] a kind of pickles salad, comprise the raw material of following weight portion: the pickles of having a bath of 460 weight portions, the short shelled peanut of 95 weight portions, the salt of 8 weight portions, the white sugar of 29 weight portions, the monosodium glutamate of 6 weight portions, the ripe sesame of 0.3 weight portion, the Kimchi ketchup of 96 weight portions and the romaine lettuce of 115 weight portions.
Described Kimchi ketchup is made up of the raw material of following weight portion: the rapeseed oil of 585 weight portions, the garlic of 47 weight portions, the green onion of 28 weight portions, the green pepper of 88 weight portions, the ginger of 33 weight portions, the bubble pimiento of 68 weight portions, the pericarpium zanthoxyli schinifolii of 27 weight portions and the pickled vegetable liquid of 1400 weight portions.
A preparation method for pickles salad, comprises the following steps:
First pickles of having a bath are cut into 3cm bulk, take short shelled peanut in proportion, salt, white sugar, monosodium glutamate, Kimchi ketchup mix thoroughly, load in the middle of disk, be then cut into by romaine lettuce thread, be trapped among disk surrounding, then sprinkle ripe sesame, can obtain pickles salad.
The preparation method of described Kimchi ketchup comprises the following steps:
S1. select materials: choose the abundant local flavor of fermentation preferably pickled vegetable liquid;
S2. concentrate: concentrated by above-mentioned pickled vegetable liquid Rotary Evaporators, the soluble solid content being concentrated into pickled vegetable liquid is greater than 30%;
S3. Kimchi ketchup is made: take rapeseed oil in proportion, garlic, green onion, green pepper, ginger, bubble pimiento and pericarpium zanthoxyli schinifolii, and by garlic, ginger will be cut into particle, green pepper is cut into larger particle, green onion is cut into the slice being about 3cm, bubble minces by pimiento, rapeseed oil is heated to boiling, add above-mentioned treated garlic, green onion, green pepper, bubble pimiento, ginger and Chinese prickly ash carry out frying, frying time 2.5min, cool to room temperature after flavoring takes the dish out of the pot, by be cooled to the flavoring of room temperature and pickles concentrate in mass ratio 1:1 carry out mixing obtained Kimchi ketchup,
S4. filling, sealing: the Kimchi ketchup of having allocated is loaded in bag, every bag of 100g, with heat sealing under atmospheric pressure, room temperature condition;
S5. store: under Kimchi ketchup being stored at 4 DEG C of temperature, for subsequent use.
[embodiment 5] a kind of pickles salad, comprise the raw material of following weight portion: the pickles of having a bath of 500 weight portions, the short shelled peanut of 100 weight portions, the salt of 10 weight portions, the white sugar of 30 weight portions, the monosodium glutamate of 7 weight portions, the ripe sesame of 0.3 weight portion, the Kimchi ketchup of 100 weight portions and the romaine lettuce of 120 weight portions.
Described Kimchi ketchup is made up of the raw material of following weight portion: the rapeseed oil of 600 weight portions, the garlic of 50 weight portions, the green onion of 30 weight portions, the green pepper of 90 weight portions, the ginger of 35 weight portions, the bubble pimiento of 70 weight portions, the pericarpium zanthoxyli schinifolii of 30 weight portions and the pickled vegetable liquid of 1500 weight portions.
A preparation method for pickles salad, comprises the following steps:
First pickles of having a bath are cut into 3cm bulk, take short shelled peanut in proportion, salt, white sugar, monosodium glutamate, Kimchi ketchup mix thoroughly, load in the middle of disk, be then cut into by romaine lettuce thread, be trapped among disk surrounding, then sprinkle ripe sesame, can obtain pickles salad.
The preparation method of described Kimchi ketchup comprises the following steps:
S1. select materials: choose the abundant local flavor of fermentation preferably pickled vegetable liquid;
S2. concentrate: concentrated by above-mentioned pickled vegetable liquid Rotary Evaporators, the soluble solid content being concentrated into pickled vegetable liquid is greater than 30%;
S3. Kimchi ketchup is made: take rapeseed oil, garlic, green onion, green pepper, ginger, bubble pimiento and pericarpium zanthoxyli schinifolii in proportion, and garlic, ginger will be cut into particle, green pepper is cut into larger particle, green onion is cut into the slice being about 4cm, bubble minces by pimiento, rapeseed oil is heated to boiling, add above-mentioned treated garlic, green onion, green pepper, bubble pimiento, ginger and Chinese prickly ash and carry out frying, frying time 3min, cool to room temperature after flavoring takes the dish out of the pot, by be cooled to the flavoring of room temperature and pickles concentrate in mass ratio 1:1 carry out mixing obtained Kimchi ketchup;
S4. filling, sealing: the Kimchi ketchup of having allocated is loaded in bag, every bag of 100g, with heat sealing under atmospheric pressure, room temperature condition;
S5. store: under Kimchi ketchup being stored at 6 DEG C of temperature, for subsequent use.
Claims (4)
1. a pickles salad, it is characterized in that, comprise the raw material of following weight portion: the pickles of having a bath of 400 ~ 500 weight portions, the short shelled peanut of 80 ~ 100 weight portions, the salt of 7 ~ 10 weight portions, the white sugar of 25 ~ 30 weight portions, the monosodium glutamate of 3 ~ 7 weight portions, the ripe sesame of 0.1 ~ 0.3 weight portion, the Kimchi ketchup of 80 ~ 100 weight portions and the romaine lettuce of 100 ~ 120 weight portions.
2. a kind of pickles salad according to claim 1, it is characterized in that, described Kimchi ketchup is made up of the raw material of following weight portion: the rapeseed oil of 500 ~ 600 weight portions, the garlic of 40 ~ 50 weight portions, the green onion of 20 ~ 30 weight portions, the green pepper of 80 ~ 90 weight portions, the ginger of 25 ~ 35 weight portions, the bubble pimiento of 60 ~ 70 weight portions, the pericarpium zanthoxyli schinifolii of 20 ~ 30 weight portions and the pickled vegetable liquid of 1000 ~ 1500 weight portions.
3. the preparation method of a kind of pickles salad according to claim 1 and 2, it is characterized in that, comprise the following steps: it is block that pickles of first having a bath are cut into 2 ~ 3cm, take short shelled peanut, salt, white sugar, monosodium glutamate and Kimchi ketchup in proportion to mix thoroughly, load in the middle of disk, then romaine lettuce is cut into thread, is trapped among disk surrounding, sprinkle ripe sesame again, pickles salad can be obtained.
4. the preparation method of a kind of pickles salad according to claim 3, it is characterized in that, the preparation method of described Kimchi ketchup comprises the following steps:
S1. select materials: choose the sufficient pickled vegetable liquid of fermentation;
S2. concentrate: concentrated by above-mentioned pickled vegetable liquid Rotary Evaporators, the soluble solid content being concentrated into pickled vegetable liquid is greater than 30%;
S3. Kimchi ketchup is made: take rapeseed oil, garlic, green onion, green pepper, ginger, bubble pimiento and pericarpium zanthoxyli schinifolii in proportion, and garlic, ginger are cut into particle, green pepper is cut into coarse granule, green onion is cut into the slice being about 1 ~ 4cm, bubble minces by pimiento, rapeseed oil is heated to boiling, add above-mentioned treated garlic, green onion, green pepper, bubble pimiento, ginger and Chinese prickly ash and carry out frying, the frying time is 1 ~ 3min, cool to room temperature after flavoring takes the dish out of the pot, by be cooled to the flavoring of room temperature and pickles concentrate in mass ratio 1:1 carry out mixing obtained Kimchi ketchup;
S4. filling, sealing: the Kimchi ketchup made is loaded in bag, every bag of 100g, with heat sealing under atmospheric pressure, room temperature condition;
S5. store: under Kimchi ketchup being stored at 0 ~ 6 DEG C of temperature, for subsequent use.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720859A (en) * | 2016-11-22 | 2017-05-31 | 四川省食品发酵工业研究设计院 | A kind of sugar-free pickles gel soft candy and preparation method thereof |
| CN115997903A (en) * | 2022-12-14 | 2023-04-25 | 云南省农业科学院农产品加工研究所 | A kind of green fermented pickled radish food and preparation method thereof |
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| JPH0292235A (en) * | 1988-09-27 | 1990-04-03 | Muraoka Shokuhin Kogyo Kk | Production of seasoning substance |
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| CN106720859B (en) * | 2016-11-22 | 2020-04-07 | 四川省食品发酵工业研究设计院 | Sugar-free pickled vegetable gel soft sweet and preparation method thereof |
| CN115997903A (en) * | 2022-12-14 | 2023-04-25 | 云南省农业科学院农产品加工研究所 | A kind of green fermented pickled radish food and preparation method thereof |
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