CN105011065A - Cabbage raw pickling method - Google Patents
Cabbage raw pickling method Download PDFInfo
- Publication number
- CN105011065A CN105011065A CN201410180149.2A CN201410180149A CN105011065A CN 105011065 A CN105011065 A CN 105011065A CN 201410180149 A CN201410180149 A CN 201410180149A CN 105011065 A CN105011065 A CN 105011065A
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- CN
- China
- Prior art keywords
- dish
- cabbage
- raw
- handbag
- salt
- Prior art date
- 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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Abstract
The invention provides a cabbage raw pickling method and belongs to diet science. Pickled cabbage is prepared from raw cabbage, table salt, fresh spring water, seasoning soak liquid, oil-split mashed garlic and the like. The pickled cabbage is not prone to deterioration compared with cabbage prickled through cooked cabbage and boiled water.
Description
Technical field
The invention belongs to diet science.
Background technology
In the past, it is brewed that handbag dish was pickled with after scalding, and the dish that this method is pickled, tart flavour is too dense, easily plays foam and goes bad.
Summary of the invention
Handbag dish is raw pickles method.
Vegetable-pickling method, does not have view.
Detailed description of the invention: get handbag dish 30 kilograms, peel outside leaf off, a dish is cut into four pieces, at cylinder middle berth one deck dish, get 25 grams of edible salts and be evenly sprinkling upon on dish, so, dish one deck, salt one deck, after installing dish, fill with fresh spring 15 kilograms, above being pressed in boulder, after brewed 10 days, get large perfume (or spice), Chinese prickly ash, each 10 grams of condiment of little wedge angle endure water, pour in dish, then water 50 grams of oil and sprinkle mashed garlic.Within 5 days, be edible afterwards.
Claims (3)
1. a method for salting for cooked food, its technical characteristic forms with raw handbag dish, salt, the brewed flavouring material of fresh spring.
2. raw handbag dish according to claim 1, salt, the brewed flavouring material of fresh spring form, and its technical characteristic is handbag dish, the ratio of salt and fresh spring is 30: 0.025: 15.
3. the raw handbag dish of one according to claim 1, salt, the brewed flavouring material of fresh spring form, and its technical characteristic flavouring material in bubble liquid, strengthens each 10 grams of perfume, Chinese prickly ash, little wedge angle endure liquid and 50 grams of oil sprinkle mashed garlic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410180149.2A CN105011065A (en) | 2014-05-01 | 2014-05-01 | Cabbage raw pickling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410180149.2A CN105011065A (en) | 2014-05-01 | 2014-05-01 | Cabbage raw pickling method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011065A true CN105011065A (en) | 2015-11-04 |
Family
ID=54401674
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410180149.2A Withdrawn CN105011065A (en) | 2014-05-01 | 2014-05-01 | Cabbage raw pickling method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011065A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174270A (en) * | 2016-07-26 | 2016-12-07 | 惠州市黑娜尔科技有限公司 | The method for salting of cabbage |
-
2014
- 2014-05-01 CN CN201410180149.2A patent/CN105011065A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174270A (en) * | 2016-07-26 | 2016-12-07 | 惠州市黑娜尔科技有限公司 | The method for salting of cabbage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151104 |