CN105746973A - A preparing method of spicy pickled asparagus lettuce - Google Patents
A preparing method of spicy pickled asparagus lettuce Download PDFInfo
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- CN105746973A CN105746973A CN201410793494.3A CN201410793494A CN105746973A CN 105746973 A CN105746973 A CN 105746973A CN 201410793494 A CN201410793494 A CN 201410793494A CN 105746973 A CN105746973 A CN 105746973A
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- asparagus lettuce
- caulis
- adjuvant
- lactucae sativae
- folium lactucae
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Abstract
The invention relates to the technical field of vegetable deep processing and particularly relates to a preparing method of spicy pickled asparagus lettuce. The method includes cutting the asparagus lettuce into a special shape, adding salt, pickling in a sealed container until the asparagus lettuce is fully soaked and sour, taking out, spreading, airing naturally until the water content is lower than 15%, adding auxiliary materials of a unique formula, and fully stirring to obtain a finished product of the spicy pickled asparagus lettuce, wherein solid auxiliary materials are pestled and sieved with a sieve having a size of 60 meshes to obtain fine powder, and the fine power and other auxiliary materials are fully mixed. The finished product of the spicy pickled asparagus lettuce, which is prepared through the method, is smooth, fine and delicious in taste, has a good effect of improving appetite, and is free of bad influence on human body health.
Description
Technical field
The present invention relates to vegetable deep-processing technical field, particularly to the processing method of a kind of sauerkraut.
Background technology
The traditional preparation methods of sauerkraut is basically identical, is all that vegetable first salts down into semi-finished product, cutting molding, and its general manufacturing process is: vegetable chooses-pickles-clean-cutting molding-desalination-dehydration-Jia adjuvant-finished product.Wherein, the kind of vegetable should coordinate appropriate adjuvant, could obtain the mouthfeel of delicious food, to health without having undesirable effect.
Summary of the invention
In view of this, the preparation method that the present invention provides the peppery Caulis et Folium Lactucae sativae sauerkraut of a kind of perfume (or spice), the method adopts unique accessory formula for Caulis et Folium Lactucae sativae, makes obtained sauerkraut not only delicious food but also healthy.
The present invention is attained in that by techniques below means
The preparation method of the peppery Caulis et Folium Lactucae sativae sauerkraut of perfume (or spice) of the present invention is, salt adding after Caulis et Folium Lactucae sativae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, adding adjuvant to mix thoroughly, described adjuvant consists of the following composition by weight: white sugar 15-20, vinegar 25-30,50-100 gram of soy sauce, paprika 10-15, oligofructose 1.5-3, monosodium glutamate 1.2-1.8, Pericarpium Zanthoxyli 0.8-1.5, Thallus Porphyrae powder 0.2-0.5, Bulbus Allii 0.5-0.8, anistree 3-10, Fructus Foeniculi 2-5, Pericarpium Zanthoxyli 6-15, Sha Ren 5-10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10, bubble green pepper 13-20 and Oleum sesami 13-24.
Further, described solid-state adjuvant is smash by described preparation method and carefully cross 60 mesh sieves and obtain after fine powders Homogeneous phase mixing to other adjuvants.
Beneficial effects of the present invention: the preparation method of the peppery Caulis et Folium Lactucae sativae sauerkraut of perfume (or spice) of the present invention is, salt adding after Caulis et Folium Lactucae sativae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, acquisition sauerkraut finished product mixed thoroughly by the adjuvant adding unique formula, and described solid-state adjuvant was smash and carefully crossed 60 mesh sieves and obtain after fine powders Homogeneous phase mixing to other adjuvants.By the sauerkraut satiny delicious food of finished product mouthfeel prepared by this preparation method, have and very strong improve appetite effect, and health is not had undesirable effect.
Detailed description of the invention
For the ease of it will be appreciated by those skilled in the art that the present invention will be further described by aggregate embodiment below.Technological parameter used in embodiment is all the illustration to the present invention, is not limitation of the invention.The processing step not making in embodiment to illustrate is all prior art, is not described in detail at this.
Below in conjunction with embodiment, the present invention is described further.
Embodiment 1:
The preparation method of fragrant peppery Caulis et Folium Lactucae sativae sauerkraut, salt adding after Caulis et Folium Lactucae sativae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, adding adjuvant to mix thoroughly, described adjuvant consists of the following composition by weight: white sugar 15, vinegar 25, soy sauce 50, paprika 10, oligofructose 1.5, monosodium glutamate 1.2, Pericarpium Zanthoxyli 0.8, Thallus Porphyrae powder 0.2, Bulbus Allii 0.5, anise 3, Fructus Foeniculi 2, Pericarpium Zanthoxyli 6, Sha Ren 5, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5, bubble green pepper 13 and Oleum sesami 13.
Described solid-state adjuvant is smash and carefully crosses 60 mesh sieves and obtain after fine powders Homogeneous phase mixing to other adjuvants.
Embodiment 2:
The preparation method of fragrant peppery Caulis et Folium Lactucae sativae sauerkraut, salt adding after Caulis et Folium Lactucae sativae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, adding adjuvant to mix thoroughly, described adjuvant consists of the following composition by weight: white sugar 20, vinegar 30,100 grams of soy sauce, paprika 15, oligofructose 3, monosodium glutamate 1.8, Pericarpium Zanthoxyli 1.5, Thallus Porphyrae powder 0.5, Bulbus Allii 0.8, anise 10, Fructus Foeniculi 5, Pericarpium Zanthoxyli 15, Sha Ren 10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 10, bubble green pepper 20 and Oleum sesami 24.
Described solid-state adjuvant is smash and carefully crosses 60 mesh sieves and obtain after fine powders Homogeneous phase mixing to other adjuvants.
Embodiment 3:
The preparation method of fragrant peppery Caulis et Folium Lactucae sativae sauerkraut, salt adding after Caulis et Folium Lactucae sativae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, adding adjuvant to mix thoroughly, described adjuvant consists of the following composition by weight: white sugar 18, vinegar 28,90 grams of soy sauce, paprika 14, oligofructose 2, monosodium glutamate 1.6, Pericarpium Zanthoxyli 1.3, Thallus Porphyrae powder 0.4, Bulbus Allii 0.7, anise 7, Fructus Foeniculi 4, Pericarpium Zanthoxyli 10, Sha Ren 9, Cortex cinnamomi japonici (Ramulus Cinnamomi) 9, bubble green pepper 16 and Oleum sesami 15.
Described solid-state adjuvant is smash and carefully crosses 60 mesh sieves and obtain after fine powders Homogeneous phase mixing to other adjuvants.
What finally illustrate is, above example is only in order to illustrate technical scheme and unrestricted, although by referring to the preferred embodiments of the present invention, invention has been described, but it will be understood by those within the art that, in the form and details it can be made various change, without departing from the spirit and scope of appended claims invention defined.
Claims (2)
1. the preparation method of the peppery Caulis et Folium Lactucae sativae sauerkraut of perfume (or spice), it is characterized in that: salt adding after Caulis et Folium Lactucae sativae cut type is pickled in hermetic container, until taking out after penetrating acid, spread nature out to dry to moisture lower than 15%, add adjuvant to mix thoroughly, described adjuvant consists of the following composition by weight: white sugar 15-20, vinegar 25-30, 50-100 gram of soy sauce, paprika 10-15, oligofructose 1.5-3, monosodium glutamate 1.2-1.8, Pericarpium Zanthoxyli 0.8-1.5, Thallus Porphyrae powder 0.2-0.5, Bulbus Allii 0.5-0.8, anistree 3-10, Fructus Foeniculi 2-5, Pericarpium Zanthoxyli 6-15, husky core 5-10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10, bubble green pepper 13-20 and Oleum sesami 13-24.
2. the preparation method of the peppery Caulis et Folium Lactucae sativae sauerkraut of perfume (or spice) according to claim 1, it is characterised in that after described solid-state adjuvant is smash carefully 60 mesh sieves acquisition fine powders, Homogeneous phase mixing was to other adjuvants.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793494.3A CN105746973A (en) | 2014-12-20 | 2014-12-20 | A preparing method of spicy pickled asparagus lettuce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793494.3A CN105746973A (en) | 2014-12-20 | 2014-12-20 | A preparing method of spicy pickled asparagus lettuce |
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| CN105746973A true CN105746973A (en) | 2016-07-13 |
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| CN201410793494.3A Pending CN105746973A (en) | 2014-12-20 | 2014-12-20 | A preparing method of spicy pickled asparagus lettuce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107836680A (en) * | 2017-12-27 | 2018-03-27 | 高翔 | Pickle asparagus lettuce silk and preparation method thereof |
| CN107836681A (en) * | 2017-12-27 | 2018-03-27 | 高翔 | Pickle section asparagus lettuce and preparation method thereof |
| CN107997069A (en) * | 2017-12-27 | 2018-05-08 | 高翔 | Marinated asparagus lettuce and preparation method thereof |
| CN108142892A (en) * | 2017-12-27 | 2018-06-12 | 高翔 | Vinegar-pepper asparagus lettuce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461806A (en) * | 2010-11-08 | 2012-05-23 | 荆献芝 | Processing method for spicy shredded asparagus lettuce |
-
2014
- 2014-12-20 CN CN201410793494.3A patent/CN105746973A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461806A (en) * | 2010-11-08 | 2012-05-23 | 荆献芝 | Processing method for spicy shredded asparagus lettuce |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107836680A (en) * | 2017-12-27 | 2018-03-27 | 高翔 | Pickle asparagus lettuce silk and preparation method thereof |
| CN107836681A (en) * | 2017-12-27 | 2018-03-27 | 高翔 | Pickle section asparagus lettuce and preparation method thereof |
| CN107997069A (en) * | 2017-12-27 | 2018-05-08 | 高翔 | Marinated asparagus lettuce and preparation method thereof |
| CN108142892A (en) * | 2017-12-27 | 2018-06-12 | 高翔 | Vinegar-pepper asparagus lettuce and preparation method thereof |
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Application publication date: 20160713 |