CN105360774A - Pickled radish and making method thereof - Google Patents
Pickled radish and making method thereof Download PDFInfo
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- CN105360774A CN105360774A CN201410427181.6A CN201410427181A CN105360774A CN 105360774 A CN105360774 A CN 105360774A CN 201410427181 A CN201410427181 A CN 201410427181A CN 105360774 A CN105360774 A CN 105360774A
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Abstract
The invention relates to pickled radish and a making method thereof, and belongs to the technical field of agricultural product processing. The pickled radish is made from, by weight, 50-70 parts of radish, 20-30 parts of pickle water, 100-120 parts of water, 15-20 parts of tender ginger, 5-10 parts of tomato, 2-6 parts of garlic, 1-3 parts of pepper, 15-20 parts of chilli, 5-10 parts of papaya and 20-25 parts of table salt. According to the pickled radish and the making method thereof, unsold radish is used for making pickle, the pickle can be used for as auxiliary materials for fried pork liver, pork kidney pieces and the like, is good in taste, can be used for being mixed with cold dish that goes with wine, and is long in storage time and suitable for application and popularization.
Description
Technical field
The present invention relates to a kind of carrot pickles and preparation method thereof, belong to technical field of agricultural product process.
Background technology
Carrot is rich in sucrose, glucose, starch, carrotene and potassium, calcium, phosphorus etc.Every 100 grams of fresh weights are containing 1.67 ~ 12.1 milligrams of carrotene, and content, higher than 5 ~ 7 times of tomato, resolves into vitamin A through gastrointestinal disturbances after edible, can prevent and treat yctalopia and breathing problem.Simultaneously carrot has the effect of certain step-down, cardiac stimulant, anti-inflammatory, antiallergy and enhancing eyesight, and its Hypotensive Mechanism is primarily of caused by its sylvite.When the landings of carrot are large, because sales volume is little, a lot of carrot often rots.
Summary of the invention
According to above deficiency of the prior art, the technical problem to be solved in the present invention is: provide a kind of carrot pickles and preparation method thereof, by sale not complete being used for be made into pickles, can be used as additional material such as frying pig is dry, scalloped pork kidneys, mouthfeel is very good, can be used for cold and dressed with sauce dish that goes with wine, and the resting period is long.
Carrot pickles of the present invention, is characterized in that: be made up of carrot, pickles water, water, tender ginger, tomato, garlic, Chinese prickly ash, capsicum, pawpaw, salt;
Wherein said carrot is 50-70 part; Described honeysuckle powder of straw is 20-30 part; Described water is 100-120 part; Described tender ginger is 15-20 part; Described tomato is 5-10 part; Described garlic is 2-6 part; Described Chinese prickly ash is 1-3 part; Described capsicum is 15-20 part; Described pawpaw is 5-10 part; Described salt is 20-25 part;
Described number is parts by weight.
The preparation method of carrot pickles of the present invention, comprises following step:
(A) get the raw materials ready: after selecting carrot to clean up, first empty dry, be then cut into the sheet that 3mm ~ 5mm is thick, length is 40mm ~ 70mm; After selecting tomato wash clean, empty dry, fritter of being cut into slices; Select tender ginger, garlic, Chinese prickly ash, capsicum and pawpaw respectively again, after cleaning up respectively, empty dry;
(B) water is boiled, then cool to normal temperature in the pot without oil, then place it in pickle jar;
(C) add water, uniform stirring by the pickle jar in step (B), then add salt, stir again, then put into tender ginger, garlic, Chinese prickly ash, capsicum, pawpaw, tomato and carrot successively, seal 3 ~ 5 days, carrot pickled vegetable making is complete.
Compared with prior art, the present invention has following beneficial effect:
Carrot pickles of the present invention and preparation method thereof, by sale not complete being used for be made into pickles, can be used as additional material such as frying pig is dry, scalloped pork kidneys, mouthfeel is very good, can be used for cold and dressed with sauce dish that goes with wine, and the resting period is long, is applicable to applying.
Detailed description of the invention
Below the present invention is described further:
Below by way of specific embodiment, the invention will be further described, but not in order to limit the present invention, all within the present invention's spirit and principle, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Embodiment one
Described carrot pickles are made up of carrot, pickles water, water, tender ginger, tomato, garlic, Chinese prickly ash, capsicum, pawpaw, salt;
Wherein said carrot is 70 parts; Described honeysuckle powder of straw is 30 parts; Described water is 120 parts; Described tender ginger is 20 parts; Described tomato is 10 parts; Described garlic is 6 parts; Described Chinese prickly ash is 3 parts; Described capsicum is 20 parts; Described pawpaw is 10 parts; Described salt is 25 parts;
Described number is parts by weight.
The preparation method of the carrot pickles described in the present embodiment comprises following step:
(A) get the raw materials ready: after selecting carrot to clean up, first empty dry, be then cut into the sheet that 5mm is thick, length is 70mm; After selecting tomato wash clean, empty dry, fritter of being cut into slices; Select tender ginger, garlic, Chinese prickly ash, capsicum and pawpaw respectively again, after cleaning up respectively, empty dry;
(B) water is boiled, then cool to normal temperature in the pot without oil, then place it in pickle jar;
(C) add water, uniform stirring by the pickle jar in step (B), then add salt, stir again, then put into tender ginger, garlic, Chinese prickly ash, capsicum, pawpaw, tomato and carrot successively, seal 5 days, carrot pickled vegetable making is complete.
Embodiment two
Described carrot pickles are made up of carrot, pickles water, water, tender ginger, tomato, garlic, Chinese prickly ash, capsicum, pawpaw, salt;
Wherein said carrot is 50 parts; Described honeysuckle powder of straw is 20 parts; Described water is 100 parts; Described tender ginger is 15 parts; Described tomato is 5 parts; Described garlic is 2 parts; Described Chinese prickly ash is 1 part; Described capsicum is 15 parts; Described pawpaw is 5 parts; Described salt is 20 parts;
Described number is parts by weight.
The preparation method of the carrot pickles described in the present embodiment comprises following step:
(A) get the raw materials ready: after selecting carrot to clean up, first empty dry, be then cut into the sheet that 3mm is thick, length is 40mm; After selecting tomato wash clean, empty dry, fritter of being cut into slices; Select tender ginger, garlic, Chinese prickly ash, capsicum and pawpaw respectively again, after cleaning up respectively, empty dry;
(B) water is boiled, then cool to normal temperature in the pot without oil, then place it in pickle jar;
(C) add water, uniform stirring by the pickle jar in step (B), then add salt, stir again, then put into tender ginger, garlic, Chinese prickly ash, capsicum, pawpaw, tomato and carrot successively, seal 3 days, carrot pickled vegetable making is complete.
Embodiment three
Described carrot pickles are made up of carrot, pickles water, water, tender ginger, tomato, garlic, Chinese prickly ash, capsicum, pawpaw, salt;
Wherein said carrot is 60 parts; Described honeysuckle powder of straw is 25 parts; Described water is 110 parts; Described tender ginger is 18 parts; Described tomato is 8 parts; Described garlic is 4 parts; Described Chinese prickly ash is 2 parts; Described capsicum is 16 parts; Described pawpaw is 8 parts; Described salt is 22 parts;
Described number is parts by weight.
The preparation method of the carrot pickles described in the present embodiment comprises following step:
(A) get the raw materials ready: after selecting carrot to clean up, first empty dry, be then cut into the sheet that 4mm is thick, length is 60mm; After selecting tomato wash clean, empty dry, fritter of being cut into slices; Select tender ginger, garlic, Chinese prickly ash, capsicum and pawpaw respectively again, after cleaning up respectively, empty dry;
(B) water is boiled, then cool to normal temperature in the pot without oil, then place it in pickle jar;
(C) add water, uniform stirring by the pickle jar in step (B), then add salt, stir again, then put into tender ginger, garlic, Chinese prickly ash, capsicum, pawpaw, tomato and carrot successively, seal 4 days, carrot pickled vegetable making is complete.
Embodiment four
Described carrot pickles are made up of carrot, pickles water, water, tender ginger, tomato, garlic, Chinese prickly ash, capsicum, pawpaw, salt;
Wherein said carrot is 50 parts; Described honeysuckle powder of straw is 30 parts; Described water is 120 parts; Described tender ginger is 15 parts; Described tomato is 10 parts; Described garlic is 6 parts; Described Chinese prickly ash is 1 part; Described capsicum is 20 parts; Described pawpaw is 5 parts; Described salt is 20 parts;
Described number is parts by weight.
The preparation method of the carrot pickles described in the present embodiment comprises following step:
(A) get the raw materials ready: after selecting carrot to clean up, first empty dry, be then cut into the sheet that 5mm is thick, length is 40mm; After selecting tomato wash clean, empty dry, fritter of being cut into slices; Select tender ginger, garlic, Chinese prickly ash, capsicum and pawpaw respectively again, after cleaning up respectively, empty dry;
(B) water is boiled, then cool to normal temperature in the pot without oil, then place it in pickle jar;
(C) add water, uniform stirring by the pickle jar in step (B), then add salt, stir again, then put into tender ginger, garlic, Chinese prickly ash, capsicum, pawpaw, tomato and carrot successively, seal 5 days, carrot pickled vegetable making is complete.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. carrot pickles, is characterized in that: be made up of carrot, pickles water, water, tender ginger, tomato, garlic, Chinese prickly ash, capsicum, pawpaw, salt;
Wherein said carrot is 50-70 part; Described honeysuckle powder of straw is 20-30 part; Described water is 100-120 part; Described tender ginger is 15-20 part; Described tomato is 5-10 part; Described garlic is 2-6 part; Described Chinese prickly ash is 1-3 part; Described capsicum is 15-20 part; Described pawpaw is 5-10 part; Described salt is 20-25 part;
Described number is parts by weight.
2. the preparation method of carrot pickles according to claim 1, is characterized in that, comprises following step:
(A) get the raw materials ready: after selecting carrot to clean up, first empty dry, be then cut into the sheet that 3mm ~ 5mm is thick, length is 40mm ~ 70mm; After selecting tomato wash clean, empty dry, fritter of being cut into slices; Select tender ginger, garlic, Chinese prickly ash, capsicum and pawpaw respectively again, after cleaning up respectively, empty dry;
(B) water is boiled, then cool to normal temperature in the pot without oil, then place it in pickle jar;
(C) add water, uniform stirring by the pickle jar in step (B), then add salt, stir again, then put into tender ginger, garlic, Chinese prickly ash, capsicum, pawpaw, tomato and carrot successively, seal 3 ~ 5 days, carrot pickled vegetable making is complete.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410427181.6A CN105360774A (en) | 2014-08-27 | 2014-08-27 | Pickled radish and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410427181.6A CN105360774A (en) | 2014-08-27 | 2014-08-27 | Pickled radish and making method thereof |
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| Publication Number | Publication Date |
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| CN105360774A true CN105360774A (en) | 2016-03-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410427181.6A Pending CN105360774A (en) | 2014-08-27 | 2014-08-27 | Pickled radish and making method thereof |
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| CN (1) | CN105360774A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820914A (en) * | 2016-05-05 | 2016-08-03 | 安徽味多多餐饮管理有限公司 | Pickled vegetable and blueberry health care wine and preparation method |
| CN112106967A (en) * | 2020-10-07 | 2020-12-22 | 晋江市金井镇农家乐农场 | Health-preserving carrot pickled vegetables and processing method thereof |
-
2014
- 2014-08-27 CN CN201410427181.6A patent/CN105360774A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105820914A (en) * | 2016-05-05 | 2016-08-03 | 安徽味多多餐饮管理有限公司 | Pickled vegetable and blueberry health care wine and preparation method |
| CN112106967A (en) * | 2020-10-07 | 2020-12-22 | 晋江市金井镇农家乐农场 | Health-preserving carrot pickled vegetables and processing method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160302 |