CN105454796A - Preparation method of sweet, sour and spicy pickled white gourd - Google Patents

Abstract

The invention discloses a preparation method of sweet, sour and spicy pickled white gourd. The method includes: heating white vinegar to 80DEG C, then adding white sugar, after complete dissolution of the white sugar, maintaining the state for 10min, then stopping heating, and adding Chinese prickly ash and fennel, performing airing to room temperature, pouring the mixture into a pickle jar, then adding small white gourd blocks that are soaked in brine for 2h, then taken out and drained, cleaning the jar mouth, loading a jar mouth water tank with cooled boiled water, placing a bowl upside down to conduct capping sealing, and performing fermentation at room temperature indoors for 15 days, thus obtaining a finished product. The pickled white gourd not only has rich nutrition, but is also crispy and delicious in taste.

Description

The preparation method of sour-sweet numb wax gourd pickles

Technical field

The present invention relates to a kind of preparation method of sour-sweet numb wax gourd 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 wax gourd, 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 wax gourd pickles of preparation method.It is characterized in that it is by the formulated pickles of the component of following percentage by weight:

Wax gourd 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 wax gourd pickles, is characterized in that it comprises the following steps:

1. gone by wax gourd seed to 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 numb wax gourd 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 wax gourd pickles, its component is:

Wax gourd 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 wax gourd pickles is as follows:

1. gone by 60 ㎏ wax gourds seed to 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 numb wax gourd pickles, is characterized in that it is by the formulated pickles of the component of following percentage by weight:

Wax gourd 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 wax gourd pickles according to claims 1, is characterized in that it comprises following making step:

1. gone by wax gourd seed to 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 numb wax gourd pickles according to claims 1, its component is:

Wax gourd 68% Chinese prickly ash 0.8% fennel seeds 0.2%

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