CN104957563A - Pickle salad and preparing method thereof - Google Patents

Pickle salad and preparing method thereof Download PDF

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Publication number
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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China
Prior art keywords
weight portions
pickles
salad
cut
pickle
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CN201510371200.2A
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Chinese (zh)
Inventor
陈功
王勇
张其圣
李恒
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SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY RESEARCH INSTITUTE
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SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY RESEARCH INSTITUTE
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Priority to CN201510371200.2A priority Critical patent/CN104957563A/en
Publication of CN104957563A publication Critical patent/CN104957563A/en
Pending legal-status Critical Current

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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

A kind of pickles salad and preparation method thereof
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.
CN201510371200.2A 2015-06-30 2015-06-30 Pickle salad and preparing method thereof Pending CN104957563A (en)

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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

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* Cited by examiner, † Cited by third party
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
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

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Application publication date: 20151007