CN105360778A - Preparation method for sour, sweet and spicy pickled muskmelons - Google Patents
Preparation method for sour, sweet and spicy pickled muskmelons Download PDFInfo
- Publication number
- CN105360778A CN105360778A CN201410431844.1A CN201410431844A CN105360778A CN 105360778 A CN105360778 A CN 105360778A CN 201410431844 A CN201410431844 A CN 201410431844A CN 105360778 A CN105360778 A CN 105360778A
- Authority
- CN
- China
- Prior art keywords
- preparation
- white sugar
- sour
- muskmelon
- light
- 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.)
- Pending
Links
Abstract
The invention discloses a preparation method for sour, sweet and spicy pickled muskmelons. 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 muskmelon pieces which are obtained through the steps that the small muskmelon 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 muskmelons are not only rich in nutrition, but also fragrant, crispy and delicious in taste.
Description
Technical field
The present invention relates to a kind of preparation method of sour-sweet spicy hot melon 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 muskmelon, 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 spicy hot melon pickles of preparation method.It is characterized in that it is by the formulated pickles of the component of following percentage by weight:
Muskmelon 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 spicy hot melon pickles, is characterized in that it comprises the following steps:
1. medium well muskmelon is cleaned and remove seed, be cut into long 2 ㎝, 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 spicy hot melon 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 spicy hot melon pickles, its component is:
Muskmelon 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 spicy hot melon pickles is as follows:
1. 60 ㎏ medium well muskmelons are cleaned and remove seed, be 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 spicy hot melon pickles, is characterized in that it is by the formulated pickles of the component of following percentage by weight:
Muskmelon 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 spicy hot melon pickles according to claims 1, is characterized in that it comprises following making step:
1. medium well muskmelon is cleaned and remove seed, be 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 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 spicy hot melon pickles according to claims 1, its component is:
Muskmelon 68% Chinese prickly ash 0.8% fennel seeds 0.2%
Light-coloured vinegar 20% yellow rice wine 3% white sugar 8%.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410431844.1A CN105360778A (en) | 2014-08-29 | 2014-08-29 | Preparation method for sour, sweet and spicy pickled muskmelons |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410431844.1A CN105360778A (en) | 2014-08-29 | 2014-08-29 | Preparation method for sour, sweet and spicy pickled muskmelons |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105360778A true CN105360778A (en) | 2016-03-02 |
Family
ID=55363867
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410431844.1A Pending CN105360778A (en) | 2014-08-29 | 2014-08-29 | Preparation method for sour, sweet and spicy pickled muskmelons |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105360778A (en) |
-
2014
- 2014-08-29 CN CN201410431844.1A patent/CN105360778A/en active Pending
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104187515A (en) | Preparation method of sour, sweet and spicy hot pickled apple vegetables | |
CN103355624B (en) | Radish pickle | |
CN102266029B (en) | Production method of salted and pickled vegetables | |
CN102318717B (en) | Method for making preserved spiny pears | |
CN104172271A (en) | Spiced salted duck egg pickling method | |
CN105410797A (en) | Making method of acid pickled peppers | |
CN104939128A (en) | Detoxify sausage and making method thereof | |
CN104186887A (en) | Lotus root preserved fruits and preparation method thereof | |
CN102429186A (en) | Method for preparing crisp nutritional pickled vegetables | |
CN105077384A (en) | Instant dried shrimps and fresh-keeping production method thereof | |
CN102334662A (en) | Asparagus lettuce-pickling method | |
CN102370033A (en) | Processing technology of candied citron | |
CN105360773A (en) | Preparation method for sour, sweet and spicy pickled dragon fruits | |
KR20130020381A (en) | Salting method of cabbage using lotus leaves | |
CN105053930A (en) | Sweet and sour tender ginger and processing method thereof | |
CN105360770A (en) | Preparation method for sour, sweet and spicy pickled hami melons | |
CN105360772A (en) | Preparation method for sour, sweet and spicy pickled cucumbers | |
CN109864275A (en) | A kind of production method of vinegar-pepper pickled radish | |
CN104207108A (en) | Fresh chilli sauce and preparation method thereof | |
CN104982627B (en) | The production method of middle sugar pear preserved fruit | |
CN105454800A (en) | Preparation method for sour sweet hot pickled peach | |
CN105454798A (en) | Preparation method for sour sweet hot pickled plum | |
CN105360778A (en) | Preparation method for sour, sweet and spicy pickled muskmelons | |
CN105360771A (en) | Preparation method for sour, sweet and spicy pickled pears | |
CN105360777A (en) | Preparation method for sour, sweet and spicy pickled pumpkins |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160302 |
|
WD01 | Invention patent application deemed withdrawn after publication |