CN105746975A - A preparing method of old-jar pickled edible amaranth - Google Patents
A preparing method of old-jar pickled edible amaranth Download PDFInfo
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- CN105746975A CN105746975A CN201410793561.1A CN201410793561A CN105746975A CN 105746975 A CN105746975 A CN 105746975A CN 201410793561 A CN201410793561 A CN 201410793561A CN 105746975 A CN105746975 A CN 105746975A
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- edible amaranth
- adjuvant
- pickled
- old
- amaranthus mangostanus
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Abstract
The invention relates to the technical field of vegetable deep processing and particularly relates to a preparing method of old-jar pickled edible amaranth. The method includes cutting edible amaranth into a special shape, adding salt, pickling in a sealed container until the edible amaranth 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 pickled edible amaranth, 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 pickled edible amaranth, 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 a kind of old altar Amaranthus mangostanus L. sauerkraut, the method adopts unique accessory formula for Amaranthus mangostanus L., 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 old altar Amaranthus mangostanus L. sauerkraut of the present invention is, salt adding after Amaranthus mangostanus L. 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: paprika 10-15, oligofructose 1.5-3, olive oil 2-3, monosodium glutamate 1.2-1.8, Chinese liquor 1.3-1.8, Pericarpium Zanthoxyli 0.8-1.5, Radix Glycyrrhizae 0.1-0.3, Thallus Porphyrae powder 0.2-0.5, Bulbus Allii 0.5-0.8, anistree 3-10, Fructus Piperis 5-10, Pericarpium Zanthoxyli 6-15, husky core 5-10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10, Rhizoma Zingiberis 14-18, 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 old altar Amaranthus mangostanus L. sauerkraut of the present invention is, salt adding after Amaranthus mangostanus L. 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 old altar Amaranthus mangostanus L. sauerkraut, salt adding after Amaranthus mangostanus L. 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: paprika 10, oligofructose 1.5, olive oil 2, monosodium glutamate 1.2, Chinese liquor 1.3, Pericarpium Zanthoxyli 0.8, Radix Glycyrrhizae 0.1, Thallus Porphyrae powder 0.2, Bulbus Allii 0.5, anise 3, Fructus Piperis 5, Pericarpium Zanthoxyli 6, Sha Ren 5, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5, Rhizoma Zingiberis 14, 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 old altar Amaranthus mangostanus L. sauerkraut, salt adding after Amaranthus mangostanus L. 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: paprika 15, oligofructose 3, olive oil 3, monosodium glutamate 1.8, Chinese liquor 1.8, Pericarpium Zanthoxyli 1.5, Radix Glycyrrhizae 0.3, Thallus Porphyrae powder 0.5, Bulbus Allii 0.8, anise 10, Fructus Piperis 10, Pericarpium Zanthoxyli 15, Sha Ren 10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 10, Rhizoma Zingiberis 18, 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 old altar Amaranthus mangostanus L. sauerkraut, salt adding after Amaranthus mangostanus L. 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: paprika 12, oligofructose 1.7, olive oil 2.4, monosodium glutamate 1.3, Chinese liquor 1.7, Pericarpium Zanthoxyli 1.9, Radix Glycyrrhizae 0.15, Thallus Porphyrae powder 0.3, Bulbus Allii 0.6, anise 8, Fructus Piperis 8, Pericarpium Zanthoxyli 8, Sha Ren 8, Cortex cinnamomi japonici (Ramulus Cinnamomi) 8, Rhizoma Zingiberis 15, bubble green pepper 17 and Oleum sesami 18.
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 an old altar Amaranthus mangostanus L. sauerkraut, it is characterized in that: salt adding after Amaranthus mangostanus L. 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: paprika 10-15, oligofructose 1.5-3, olive oil 2-3, monosodium glutamate 1.2-1.8, Chinese liquor 1.3-1.8, Pericarpium Zanthoxyli 0.8-1.5, Radix Glycyrrhizae 0.1-0.3, Thallus Porphyrae powder 0.2-0.5, Bulbus Allii 0.5-0.8, anistree 3-10, Fructus Piperis 5-10, Pericarpium Zanthoxyli 6-15, husky core 5-10, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10, Rhizoma Zingiberis 14-18, bubble green pepper 13-20 and Oleum sesami 13-24.
2. the preparation method of old altar Amaranthus mangostanus L. sauerkraut 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 |
|---|---|---|---|
| CN201410793561.1A CN105746975A (en) | 2014-12-20 | 2014-12-20 | A preparing method of old-jar pickled edible amaranth |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410793561.1A CN105746975A (en) | 2014-12-20 | 2014-12-20 | A preparing method of old-jar pickled edible amaranth |
Publications (1)
| Publication Number | Publication Date |
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| CN105746975A true CN105746975A (en) | 2016-07-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410793561.1A Pending CN105746975A (en) | 2014-12-20 | 2014-12-20 | A preparing method of old-jar pickled edible amaranth |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530192A (en) * | 2008-03-14 | 2009-09-16 | 赵晨 | Pickling method of relish |
| CN104012907A (en) * | 2014-06-05 | 2014-09-03 | 南京脆而爽蔬菜食品有限公司 | Preparation method for pickles |
-
2014
- 2014-12-20 CN CN201410793561.1A patent/CN105746975A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101530192A (en) * | 2008-03-14 | 2009-09-16 | 赵晨 | Pickling method of relish |
| CN104012907A (en) * | 2014-06-05 | 2014-09-03 | 南京脆而爽蔬菜食品有限公司 | Preparation method for pickles |
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Application publication date: 20160713 |