CN105360773A - Preparation method for sour, sweet and spicy pickled dragon fruits - Google Patents

Abstract

The invention discloses a preparation method for sour, sweet and spicy pickled dragon fruits. The preparation method comprises the steps that white vinegar is heated to 80 DEG C, and then white sugar is added; after the white sugar is completely dissolved, heating is maintained for 10 min and then stopped, then pepper and fennel are added, and the mixture is aired to room temperature; the mixture is poured into a pickle jar, small dragon fruit pieces which are obtained through the steps that the small dragon fruit pieces are soaked in salt water for 2 h and then taken out, and water on the surfaces is drained are added into the pickle jar, a jar mouth is cleaned up, cold boiled water is contained in a water tank located at the jar mouth, a bowl is inversely placed to cover and seal the pickle jar, and after fermenting is performed for 15 days at room temperature indoors, the finished product is obtained. The pickled dragon fruits are not only rich in nutrition, but also fragrant, crispy and delicious in taste.

Description

The preparation method of sour-sweet numb dragon fruit pickles

Technical field

The present invention relates to a kind of preparation method of sour-sweet numb dragon fruit pickles, belong to field of food industry.

Background technology

At present, several or various vegetables all make through brewed fermentation by the pickles that market is sold, and also do not sell with the pickles made by dragon fruit, and therefore research fruit makes pickles is exactly current important topic urgently to be resolved hurrily.

Summary of the invention

The object of this invention is to provide a kind of special taste, nutritious, the preparation method of the simple a kind of sour-sweet numb dragon fruit pickles of preparation method.It is characterized in that it is by the formulated pickles of the component of following percentage by weight:

Dragon fruit 50-80% Chinese prickly ash 0.1-1% fennel seeds 0.1-0.6%

Light-coloured vinegar 15-30% yellow rice wine 1-5% white sugar 0-10%

The preparation method of sour-sweet numb dragon fruit pickles, is characterized in that it comprises the following steps:

1. long 2 ㎝ are cut in dragon fruit peeling, the fritter of thick 0.5 ㎝, put into 20% salt solution and soak 2 hours, then pull out, drain surface moisture for subsequent use;

2. light-coloured vinegar is heated to 80 DEG C, then adds white sugar, after white sugar dissolves in light-coloured vinegar completely, stop heating after maintaining 10min, at this moment add Chinese prickly ash and fennel seeds, dry in the air for subsequent use to normal temperature;

3. will 1. load in pickle jar, then 2. will pour into, and add yellow rice wine, Jiang Tankou cleans out, and contains cold boiling water in altar saliva groove, and button bowl is added a cover closed, is finished product at normal temperature laboratory bottom fermentation after 15 days.

The preparation method of sour-sweet numb dragon fruit pickles is compared with vegetables pickles, its feature is, just white sugar is added after soaking light-coloured vinegar heating, what so not only make white sugar dissolve in vinegar liquid is fast, the more important thing is that white sugar is at high temperature met acid and can be changed into the several amino acids that human body is easily absorbed, thus make these pickles not only nutritious, and taste is crisp, fragrant and pleasant to taste.

Detailed description of the invention

Below in conjunction with example, the invention will be further described.

Embodiment: sour-sweet numb dragon fruit pickles, its component is:

Dragon fruit 68% Chinese prickly ash 0.8% fennel seeds 0.2%

Light-coloured vinegar 20% yellow rice wine 3% white sugar 8%

In above-mentioned example, the preparation method of sour-sweet numb dragon fruit pickles is as follows:

1. 60 ㎏ dragon fruits peelings are cut into long 2 ㎝, the fritter of thick 0.5 ㎝, put into 20% salt solution and soak 2 hours, then pull that to drain surperficial moisture content for subsequent use out.

2. light-coloured vinegar 20 ㎏ is heated to 80 DEG C, then adds white sugar 8 ㎏, after white sugar dissolves in light-coloured vinegar completely, stop heating after maintaining 10min, at this moment add Chinese prickly ash and fennel seeds, dry in the air for subsequent use to normal temperature.

3. will 1. load in pickle jar, then 2. will pour into, and add yellow rice wine, Jiang Tankou cleans out, and contains cold boiling water in altar saliva groove, and button bowl is added a cover closed, is finished product at normal temperature laboratory bottom fermentation after 15 days.

Claims (3)

1. a preparation method for sour-sweet numb dragon fruit pickles, is characterized in that it is by the formulated pickles of the component of following percentage by weight:

Dragon fruit 50-80% Chinese prickly ash 0.1-1% fennel seeds 0.1-0.6%

Light-coloured vinegar 15-30% yellow rice wine 1-5% white sugar 0-10%.

2. the preparation method of a kind of sour-sweet numb dragon fruit pickles according to claims 1, is characterized in that it comprises following making step:

1. dragon fruit peeling is cut into long 2 ㎝, the fritter of thick 0.5 ㎝, puts into 20% salt solution and soak 2 hours, then pull that to drain surperficial moisture content for subsequent use out;

2. light-coloured vinegar is heated to 80 DEG C, then adds white sugar, after white sugar dissolves in light-coloured vinegar completely, stop heating after maintaining 10min, at this moment add Chinese prickly ash and fennel seeds, dry in the air for subsequent use to normal temperature;

3. will 1. load in pickle jar, then 2. will pour into, and add yellow rice wine, Jiang Tankou cleans out, and contains cold boiling water in altar saliva groove, and button bowl is added a cover closed, is finished product at normal temperature laboratory bottom fermentation after 15 days.

3. the preparation method of a kind of sour-sweet numb dragon fruit pickles according to claims 1, its component is:

Dragon fruit 68% Chinese prickly ash 0.8% fennel seeds 0.2%

Light-coloured vinegar 20% yellow rice wine 3% white sugar 8%.