CN105685894A - Flavored pickling vegetables and making method thereof - Google Patents
Flavored pickling vegetables and making method thereof Download PDFInfo
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- CN105685894A CN105685894A CN201610031322.1A CN201610031322A CN105685894A CN 105685894 A CN105685894 A CN 105685894A CN 201610031322 A CN201610031322 A CN 201610031322A CN 105685894 A CN105685894 A CN 105685894A
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- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000005554 pickling Methods 0.000 title abstract 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 91
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 57
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 15
- 241000238557 Decapoda Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 67
- 235000021110 pickles Nutrition 0.000 claims description 41
- 239000000796 flavoring agent Substances 0.000 claims description 21
- 235000019634 flavors Nutrition 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 21
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 20
- 239000001511 capsicum annuum Substances 0.000 claims description 20
- 239000002671 adjuvant Substances 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 14
- 241000209094 Oryza Species 0.000 claims description 13
- 241000220259 Raphanus Species 0.000 claims description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 239000004223 monosodium glutamate Substances 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 13
- 239000004615 ingredient Substances 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 12
- 235000014655 lactic acid Nutrition 0.000 abstract description 6
- 239000004310 lactic acid Substances 0.000 abstract description 6
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 4
- 235000015067 sauces Nutrition 0.000 abstract 3
- 244000088415 Raphanus sativus Species 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 241000234282 Allium Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 244000295724 Allium chinense Species 0.000 abstract 1
- 235000016790 Allium chinense Nutrition 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 abstract 1
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- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 235000015206 pear juice Nutrition 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 230000035807 sensation Effects 0.000 abstract 1
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- 206010000087 Abdominal pain upper Diseases 0.000 description 1
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses flavored pickling vegetables and a making method thereof.The flavored pickling vegetables include main materials, auxiliary materials and pickling liquid, and are made from the main materials including, by weight, 90-125 parts of radish, 30-45 parts of garlic, 20-30 parts of onion and 20-40 parts of chilli, the auxiliary materials including, by weight, 0.5-1 part of ginger, 4-6 parts of Chinese onion and 3.5-5 parts of fine powder, and the pickling liquid including, by weight, 100-120 parts of radish juice, 100-120 parts of pear juice, 5-6 parts of little fish sauce, 2.5-3.5 parts of glutinous rice congee, 4-5 parts of refined salt, 2-4 parts of white sugar, 1.5-2.5 parts of aginomoto, 12-14 parts of fish sauce and 18-22 parts of shrimp sauce.The vegetables are spicy and delicious, meanwhile do not acutely stimulate sensation, are rich in lactic acid, moderate in salty and sour taste, delicious, tender and crispy, and can whet the appetite, assist in digestion and better promote healthy diet and scientific life of people.
Description
Technical field
The present invention relates to food processing field, in particular, relate to a kind of local flavor pickled vegetable and preparation method thereof。
Background technology
Having the shadow of Pickles all over the world, local flavor also has different because various places way is different, has abundant lactic acid bacteria, can help digest in Pickles。But make Pickles and have certain rule, seem to encounter oil, otherwise easy corruption etc.。If eating the Pickles polluted by mistake, it is easy to diarrhoea or alimentary toxicosis。
The Pickles that usual people eat all very salty, has had a strong impact on the mouthfeel of people, and people has too much taken in salt, it is easy to caused the diseases such as hypertension, therefore lose more than gain。
Pickles are often in order to help meal, open appetite, usually add substantial amounts of Fructus Capsici, and the addition of these Fructus Capsicis, the serious sense organ stimulating people, people is allowed to have burning sensation, and stomach is also had violent stimulation by the Fructus Capsici in Pickles, to a lot of stomach weaklings, too much edible meeting causes the diseases such as stomachache, gastric ulcer, but people pursue again the burning sensation that Fructus Capsici brings, so both having required that Pickles can have the enjoyment in the sense of taste, require that again sense organ does not have excessive stimulation with stomach, do not injure the problem that sense organ becomes puzzlement people with stomach。
Along with people's concern to healthy living, people increasingly focus on health care, but the progress of human society and growth in the living standard, and a lot of people are but by hypercholesterolemia, and arteriosclerosis is perplexed, and therefore it is desirable to by tonic, effective prevent these problems。
Summary of the invention
In order to make up above deficiency, the invention provides a kind of local flavor pickled vegetable and preparation method thereof, to solve the problem in above-mentioned background technology。
The solution of the present invention is:
A kind of local flavor pickled vegetable, including major ingredient, adjuvant and three kinds of raw materials of pickle juice, makes according to following weight parts:
Described major ingredient includes Radix Raphani 90-125, Bulbus Allii 30-45, Bulbus Allii Cepae 20-30 and paprika 20-40；
Described adjuvant includes Rhizoma Zingiberis Recens 0.5-1, Herba Alii fistulosi 4-6 and fine powder 3.5-5；
Described pickle juice includes radish Juice 100-120, Sucus Pyri 100-120, little fish and water 5-6, glutinous rice congee 2.5-3.5, refined salt 4-5, white sugar 2-4, monosodium glutamate 1.5-2.5, fish juice 12-14 and shrimp paste 18-22；
As preferred scheme, described major ingredient includes Radix Raphani 100, Bulbus Allii 35, Bulbus Allii Cepae 25 and paprika 30；
Described adjuvant includes Rhizoma Zingiberis Recens 0.9, Herba Alii fistulosi 5 and fine powder 4；
Described pickle juice includes radish Juice 110, Sucus Pyri 110, little fish and water 5.8, glutinous rice congee 3, refined salt 4.5, white sugar 3, monosodium glutamate 2, fish juice 13 and shrimp paste 20。
As preferred scheme, described little fish and water is made up of the raw material with following weight parts:
Described small Dried fish 1 and water 6-10。
As preferred scheme, described little fish and water is to be added to the water by small Dried fish, with decocting in water dried fish 25-35 minute, pulls dried fish out, obtains little fish and water。
The present invention also provides for a kind of method preparing described local flavor pickled vegetable, and the solution of the present invention is:
A kind of method preparing local flavor pickled vegetable, including step:
1) Herba Alii fistulosi of the Radix Raphani of 90-125 weight portion, the Bulbus Allii of 30-45 weight portion, the Bulbus Allii Cepae of 20-30 weight portion, the Rhizoma Zingiberis Recens of 0.5-1 weight portion, 4-6 weight portion is taken, and it is cut into strip by clean for described Radix Raphani, described Bulbus Allii peeling, described Bulbus Allii Cepae shredding, described Rhizoma Zingiberis Recens is cut into slices, described Herba Alii fistulosi cutting, standby；
2) radish Juice of 100-120 weight portion, the Sucus Pyri of 100-120 weight portion, the little fish and water of 5-6 weight portion and the glutinous rice congee of 2.5-3.5 weight portion are poured into container stirring, be sprinkled into when stirring 4-5 weight portion refined salt, the white sugar of 2-4 weight portion, the monosodium glutamate of 1.5-2.5 weight portion, the fish juice of 12-14 weight portion and 18-22 weight portion shrimp paste；
3) in pickle juice, put into above-mentioned steps 1) in the Rhizoma Zingiberis Recens of section, the Herba Alii fistulosi of cutting and 3.5-5 weight portion fine powder；
4) continue stirring, be sprinkled into the paprika of 20-40 weight portion toward the pickle juice have been put into adjuvant in, paprika is stirred evenly in pickle juice, input above-mentioned steps 1) in be cut into the Bulbus Allii Cepae of the Radix Raphani of strip, the Bulbus Allii of peeling and shredding；
5) seal container, container is at room temperature shelved 12-24 hour, preserve at 1 DEG C to 5 DEG C afterwards。
As preferred scheme, described in preparation method, little fish and water is made up of the raw material with following weight parts:
Described small Dried fish 1 and water 6-10。
As preferred scheme, little fish and water described in preparation method is to be added to the water by small Dried fish, with decocting in water dried fish 25-35 minute, pulls dried fish out, obtains little fish and water。
Edible way: directly eat。
Owing to have employed technique scheme, a kind of local flavor pickled vegetable and preparation method thereof, including step: 1) take the Herba Alii fistulosi of the Radix Raphani of 90-125 weight portion, the Bulbus Allii of 30-45 weight portion, the Bulbus Allii Cepae of 20-30 weight portion, the Rhizoma Zingiberis Recens of 0.5-1 weight portion, 4-6 weight portion, and it is cut into strip by clean for described Radix Raphani, described Bulbus Allii peeling, described Bulbus Allii Cepae shredding, described Rhizoma Zingiberis Recens is cut into slices, described Herba Alii fistulosi cutting, standby；2) radish Juice of 100-120 weight portion, the Sucus Pyri of 100-120 weight portion, the little fish and water of 5-6 weight portion and the glutinous rice congee of 2.5-3.5 weight portion are poured into container stirring, be sprinkled into when stirring 4-5 weight portion refined salt, the white sugar of 2-4 weight portion, the monosodium glutamate of 1.5-2.5 weight portion, the fish juice of 12-14 weight portion and 18-22 weight portion shrimp paste；3) in pickle juice, put into above-mentioned steps 1) in the Rhizoma Zingiberis Recens of section, the Herba Alii fistulosi of cutting and 3.5-5 weight portion fine powder；4) continue stirring, be sprinkled into the paprika of 20-40 weight portion toward the pickle juice have been put into adjuvant in, paprika is stirred evenly in pickle juice, input above-mentioned steps 1) in be cut into the Bulbus Allii Cepae of the Radix Raphani of strip, the Bulbus Allii of peeling and shredding；5) seal container, container is at room temperature shelved 12-24 hour, preserve at 1 DEG C to 5 DEG C afterwards；
Advantages of the present invention；Fermentation by lactic acid bacteria generates a large amount of lactic acid rather than the osmotic pressure by salt suppresses putrefactive microorganisms。Pickles use the saline of low concentration, or carry out pickled various fresh and tender vegetables with a small amount of Sal, then through lactic acid bacteria fermentation, make a kind of acidulated curing food, as long as lactic acid content reaches certain concentration, and make product isolation air, it is possible to reach the purpose of storage for a long time。Salt content in Pickles is low, is a kind of salt-poor diet, the Pickles of this unique flavor, raw material is various, simple for production, with low cost, instant, has the advantage such as good organoleptic quality and suitable taste, can help meal, can go well with wine, easy to digest, refreshing appetite, both it had been provided that the nutrition of abundance, and can harden by prevention of arterial again, reduce cholesterol, eliminating the multiple diseases such as superabundant fats, this local flavor pickled vegetable contains important vitamin, and also containing can digestive healthy antibacterial。
Detailed description of the invention
In order to make up above deficiency, the invention provides a kind of local flavor pickled vegetable, to solve the problem in above-mentioned background technology。A kind of local flavor pickled vegetable, including major ingredient, adjuvant and three kinds of raw materials of pickle juice, makes according to following weight parts:
Described major ingredient includes Radix Raphani 90-125, Bulbus Allii 30-45, Bulbus Allii Cepae 20-30 and paprika 20-40；
Described adjuvant includes Rhizoma Zingiberis Recens 0.5-1, Herba Alii fistulosi 4-6 and fine powder 3.5-5；
Described pickle juice includes radish Juice 100-120, Sucus Pyri 100-120, little fish and water 5-6, glutinous rice congee 2.5-3.5, refined salt 4-5, white sugar 2-4, monosodium glutamate 1.5-2.5, fish juice 12-14 and shrimp paste 18-22。
Described major ingredient includes Radix Raphani 100, Bulbus Allii 35, Bulbus Allii Cepae 25 and paprika 30；
Described adjuvant includes Rhizoma Zingiberis Recens 0.9, Herba Alii fistulosi 5 and fine powder 4；
Described pickle juice includes radish Juice 110, Sucus Pyri 110, little fish and water 5.8, glutinous rice congee 3, refined salt 4.5, white sugar 3, monosodium glutamate 2, fish juice 13 and shrimp paste 20。
Described little fish and water is made up of the raw material with following weight parts:
Described small Dried fish 1 and water 6-10。
Described little fish and water is to be added to the water by small Dried fish, with decocting in water dried fish 25-35 minute, pulls dried fish out, obtains little fish and water。
A kind of method preparing local flavor pickled vegetable, including step:
1) Herba Alii fistulosi of the Radix Raphani of 90-125 weight portion, the Bulbus Allii of 30-45 weight portion, the Bulbus Allii Cepae of 20-30 weight portion, the Rhizoma Zingiberis Recens of 0.5-1 weight portion, 4-6 weight portion is taken, and it is cut into strip by clean for described Radix Raphani, described Bulbus Allii peeling, described Bulbus Allii Cepae shredding, described Rhizoma Zingiberis Recens is cut into slices, described Herba Alii fistulosi cutting, standby；
2) radish Juice of 100-120 weight portion, the Sucus Pyri of 100-120 weight portion, the little fish and water of 5-6 weight portion and the glutinous rice congee of 2.5-3.5 weight portion are poured into container stirring, be sprinkled into when stirring 4-5 weight portion refined salt, the white sugar of 2-4 weight portion, the monosodium glutamate of 1.5-2.5 weight portion, the fish juice of 12-14 weight portion and 18-22 weight portion shrimp paste；
3) in pickle juice, put into above-mentioned steps 1) in the Rhizoma Zingiberis Recens of section, the Herba Alii fistulosi of cutting and 3.5-5 weight portion fine powder；
4) continue stirring, be sprinkled into the paprika of 20-40 weight portion toward the pickle juice have been put into adjuvant in, paprika is stirred evenly in pickle juice, input above-mentioned steps 1) in be cut into the Bulbus Allii Cepae of the Radix Raphani of strip, the Bulbus Allii of peeling and shredding；
5) seal container, container is at room temperature shelved 12-24 hour, preserve at 1 DEG C to 5 DEG C afterwards。
Described little fish and water is made up of the raw material with following weight parts:
Described small Dried fish 1 and water 6-10。
Described little fish and water is to be added to the water by small Dried fish, with decocting in water dried fish 25-35 minute, pulls dried fish out, obtains little fish and water。
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further。
Embodiment one:
1) take the Herba Alii fistulosi of the Radix Raphani of 100 weight portions, the Bulbus Allii of 35 weight portions, the Bulbus Allii Cepae of 25 weight portions, the Rhizoma Zingiberis Recens of 0.9 weight portion, 5 weight portions, and be cut into strip, described Bulbus Allii peeling by clean for described Radix Raphani, described Bulbus Allii Cepae shredding, described Rhizoma Zingiberis Recens is cut into slices, and described Herba Alii fistulosi cutting is standby；
2) radish Juice of 110 weight portions, the Sucus Pyri of 110 weight portions, the little fish and water of 5.5 weight portions and the glutinous rice congee of 3 weight portions are poured into container stirring, be sprinkled into when stirring 4.5 weight portions refined salt, the white sugar of 3 weight portions, the monosodium glutamate of 2 weight portions, the fish juice of 13 weight portions and 20 weight portions shrimp paste；
3) in pickle juice, put into above-mentioned steps 1) in the Rhizoma Zingiberis Recens of section, the Herba Alii fistulosi of cutting and 4.5 weight portions fine powder；
4) continue stirring, be sprinkled into the paprika of 30 weight portions toward the pickle juice have been put into adjuvant in, paprika is stirred evenly in pickle juice, input above-mentioned steps 1) in be cut into the Bulbus Allii Cepae of the Radix Raphani of strip, the Bulbus Allii of peeling and shredding；
5) seal container, container is at room temperature shelved 18 hours, preserve at 3 DEG C afterwards。
Described little fish and water is made up of the raw material with following weight parts:
Described small Dried fish 1 and water 8。
Described little fish and water is to be added to the water by small Dried fish, with decocting in water dried fish 30 minutes, pulls dried fish out, obtains little fish and water。
Embodiment two:
1) take the Herba Alii fistulosi of the Radix Raphani of 90 weight portions, the Bulbus Allii of 30 weight portions, the Bulbus Allii Cepae of 20 weight portions, the Rhizoma Zingiberis Recens of 0.5 weight portion, 4-6 weight portion, and be cut into strip, described Bulbus Allii peeling by clean for described Radix Raphani, described Bulbus Allii Cepae shredding, described Rhizoma Zingiberis Recens is cut into slices, and described Herba Alii fistulosi cutting is standby；
2) radish Juice of 100 weight portions, the Sucus Pyri of 100-120 weight portion, the little fish and water of 5 weight portions and the glutinous rice congee of 2.5 weight portions are poured into container stirring, be sprinkled into when stirring 4 weight portions refined salt, the white sugar of 2 weight portions, the monosodium glutamate of 1.5 weight portions, the fish juice of 12 weight portions and 18 weight portions shrimp paste；
3) in pickle juice, put into above-mentioned steps 1) in the Rhizoma Zingiberis Recens of section, the Herba Alii fistulosi of cutting and 3.5 weight portions fine powder；
4) continue stirring, be sprinkled into the paprika of 20 weight portions toward the pickle juice have been put into adjuvant in, paprika is stirred evenly in pickle juice, input above-mentioned steps 1) in be cut into the Bulbus Allii Cepae of the Radix Raphani of strip, the Bulbus Allii of peeling and shredding；
5) seal container, container is at room temperature shelved 12 hours, preserve at 1 DEG C afterwards。
Described little fish and water is made up of the raw material with following weight parts:
Described small Dried fish 1 and water 6。
Described little fish and water is to be added to the water by small Dried fish, with decocting in water dried fish 25 minutes, pulls dried fish out, obtains little fish and water。
Embodiment three:
1) take the Herba Alii fistulosi of the Radix Raphani of 125 weight portions, the Bulbus Allii of 45 weight portions, the Bulbus Allii Cepae of 30 weight portions, the Rhizoma Zingiberis Recens of 1 weight portion, 6 weight portions, and be cut into strip, described Bulbus Allii peeling by clean for described Radix Raphani, described Bulbus Allii Cepae shredding, described Rhizoma Zingiberis Recens is cut into slices, and described Herba Alii fistulosi cutting is standby；
2) radish Juice of 120 weight portions, the Sucus Pyri of 120 weight portions, the little fish and water of 6 weight portions and the glutinous rice congee of 3.5 weight portions are poured into container stirring, be sprinkled into when stirring 5 weight portions refined salt, the white sugar of 4 weight portions, the monosodium glutamate of 2.5 weight portions, the fish juice of 14 weight portions and 22 weight portions shrimp paste；
3) in pickle juice, put into above-mentioned steps 1) in the Rhizoma Zingiberis Recens of section, the Herba Alii fistulosi of cutting and 5 weight portions fine powder；
4) continue stirring, be sprinkled into the paprika of 40 weight portions toward the pickle juice have been put into adjuvant in, paprika is stirred evenly in pickle juice, input above-mentioned steps 1) in be cut into the Bulbus Allii Cepae of the Radix Raphani of strip, the Bulbus Allii of peeling and shredding；
5) seal container, container is at room temperature shelved 24 hours, preserve at 5 DEG C afterwards。
Described little fish and water is made up of the raw material with following weight parts:
Described small Dried fish 1 and water 10。
Described little fish and water is to be added to the water by small Dried fish, with decocting in water dried fish 35 minutes, pulls dried fish out, obtains little fish and water。
The solution of the present invention is: the present embodiment gained local flavor pickled vegetable carries out taste scoring experiment, evaluation through 50 people's mouthfeels Yu taste, 45 people are had to represent the taste liking the present embodiment, 1 people is had to represent the taste not liking the present embodiment, all the other 4 people represent that the present embodiment taste is general, visible, popular that its mouthfeel of the present embodiment is high with taste acceptance level。
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described。Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; 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 both fall within the claimed scope of the invention。Claimed scope is by appending claims and equivalent circle thereof。
Claims (7)
1. a local flavor pickled vegetable, it is characterised in that include major ingredient, adjuvant and three kinds of raw materials of pickle juice, make according to following weight parts:
Described major ingredient includes Radix Raphani 90-125, Bulbus Allii 30-45, Bulbus Allii Cepae 20-30 and paprika 20-40；
Described adjuvant includes Rhizoma Zingiberis Recens 0.5-1, Herba Alii fistulosi 4-6 and fine powder 3.5-5；
Described pickle juice includes radish Juice 100-120, Sucus Pyri 100-120, little fish and water 5-6, glutinous rice congee 2.5-3.5, refined salt 4-5, white sugar 2-4, monosodium glutamate 1.5-2.5, fish juice 12-14 and shrimp paste 18-22。
2. a kind of local flavor pickled vegetable as claimed in claim 1, it is characterised in that:
Described major ingredient includes Radix Raphani 100, Bulbus Allii 35, Bulbus Allii Cepae 25 and paprika 30；
Described adjuvant includes Rhizoma Zingiberis Recens 0.9, Herba Alii fistulosi 5 and fine powder 4；
Described pickle juice includes radish Juice 110, Sucus Pyri 110, little fish and water 5.8, glutinous rice congee 3, refined salt 4.5, white sugar 3, monosodium glutamate 2, fish juice 13 and shrimp paste 20。
3. a kind of local flavor pickled vegetable as claimed in claim 1 or 2, it is characterised in that: described little fish and water is made up of the raw material with following weight parts:
Described small Dried fish 1 and water 6-10。
4. local flavor pickled vegetable as claimed in claim 3 a kind of, it is characterised in that: described little fish and water is to be added to the water by small Dried fish, with decocting in water dried fish 25-35 minute, pulls dried fish out, obtains little fish and water。
5. the method for the local flavor pickled vegetable prepared as described in Claims 1-4 any claim, it is characterised in that include step:
1) Herba Alii fistulosi of the Radix Raphani of 90-125 weight portion, the Bulbus Allii of 30-45 weight portion, the Bulbus Allii Cepae of 20-30 weight portion, the Rhizoma Zingiberis Recens of 0.5-1 weight portion, 4-6 weight portion is taken, and it is cut into strip by clean for described Radix Raphani, described Bulbus Allii peeling, described Bulbus Allii Cepae shredding, described Rhizoma Zingiberis Recens is cut into slices, described Herba Alii fistulosi cutting, standby；
2) radish Juice of 100-120 weight portion, the Sucus Pyri of 100-120 weight portion, the little fish and water of 5-6 weight portion and the glutinous rice congee of 2.5-3.5 weight portion are poured into container stirring, be sprinkled into when stirring 4-5 weight portion refined salt, the white sugar of 2-4 weight portion, the monosodium glutamate of 1.5-2.5 weight portion, the fish juice of 12-14 weight portion and 18-22 weight portion shrimp paste；
3) in pickle juice, put into above-mentioned steps 1) in the Rhizoma Zingiberis Recens of section, the Herba Alii fistulosi of cutting and 3.5-5 weight portion fine powder；
4) continue stirring, be sprinkled into the paprika of 20-40 weight portion toward the pickle juice have been put into adjuvant in, paprika is stirred evenly in pickle juice, input above-mentioned steps 1) in be cut into the Bulbus Allii Cepae of the Radix Raphani of strip, the Bulbus Allii of peeling and shredding；
5) seal container, container is at room temperature shelved 12-24 hour, preserve at 1 DEG C to 5 DEG C afterwards。
6. the method preparing local flavor pickled vegetable as claimed in claim 5, it is characterised in that described little fish and water is made up of the raw material with following weight parts:
Described small Dried fish 1 and water 6-10。
7. the method preparing local flavor pickled vegetable as claimed in claim 5, it is characterised in that: described little fish and water is to be added to the water by small Dried fish, with decocting in water dried fish 25-35 minute, pulls dried fish out, obtains little fish and water。
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| CN106616663A (en) * | 2016-11-02 | 2017-05-10 | 张瑞芹 | Pickled cabbage and manufacturing method thereof |
| CN115191591A (en) * | 2021-04-12 | 2022-10-18 | 徐州市金地杰农业发展有限公司 | Production process of sauce for producing spicy cabbage |
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