CN106616667A - Preparation method of assorted pickles - Google Patents
Preparation method of assorted pickles Download PDFInfo
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- CN106616667A CN106616667A CN201611057465.6A CN201611057465A CN106616667A CN 106616667 A CN106616667 A CN 106616667A CN 201611057465 A CN201611057465 A CN 201611057465A CN 106616667 A CN106616667 A CN 106616667A
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- parts
- pickles
- water
- cut
- folium
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims description 11
- 235000011302 Brassica oleracea Nutrition 0.000 claims description 8
- 241001249699 Capitata Species 0.000 claims description 8
- 241000208293 Capsicum Species 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 235000002567 Capsicum annuum Nutrition 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 240000009023 Myrrhis odorata Species 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 5
- 239000011707 mineral Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000035613 defoliation Effects 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 2
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 240000008415 Lactuca sativa Species 0.000 abstract 1
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000036541 health Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000722195 Potamogeton Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000008359 toxicosis Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a preparation method of assorted pickles. The preparation method is characterized by comprising the following steps: (1) taking the following raw materials in parts by weight: 10 to 20 parts of fresh mushroom, 4 to 5 parts of round cabbages, 4 to 5 parts of cabbages, 4 to 5 parts of celery, 4 to 5 parts of lettuce, 4 to 5 parts of carrots, 4 to 5 parts of green pepper, 4 to 5 parts of red pepper, 2 to 3 parts of folium perillae, 0.5 to 0.8 part of rhizoma zingiberis recens, 0.5 to 0.8 part of baijiu, 0.03 to 0.06 part of fructus anisi stellati, 0.5 to 0.8 part of pericarpium zanthoxyli and 0.03 to 0.05 part of white sugar; (2) washing and pre-treating; (3) preparing pickle water; (4) pickling and preparing; (5) packaging and sterilizing. The preparation method disclosed by the invention has the beneficial effects that the source of processing raw materials is wide, the processing cost is low, no preservative is used, and no toxicity and side effects exist; a finished product is perfect in color, fragrance and taste, has the characteristics of being delicious and spicy and being crisp and refreshing, and is delicious food for accompanying the meal and promoting the appetite.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of manufacture method of assorted pickle.
Background technology
Pickles Gu Cheng Potamogeton, refer in order to be beneficial to long storage time and vegetable by fermentation.Pickles (pickles) are for we
A kind of unique flavor of state and time-honored lactate fermentation vegetable product, with it is light it is tasty and refreshing, appetizing qi-regulating the characteristics of, while tool
There are antitumor, antioxidation and strengthen the functions such as human immunity.Its production principle is the infiltration in finite concentration Sal (less than 5%)
Under pressure effect, the fermentable based on lactate fermentation is carried out, this course of processing gives the unique local flavor of Pickles and nutrition.
Containing abundant Lactobacillus in Pickles, also containing the inorganic matters such as abundant vitamin, calcium, phosphorus, potassium and mineral and people
Needed for body more than ten plant aminoacid.But, existing Pickles raw material is more single, and for the needs sold and preserve, employing
Additive types are more, more or less have certain infringement to the health of people.
With the continuous improvement of people's living standard, people for the variation of diet, best quality, nutrient laden pursuit
Also constantly lifted.People send out in the direction to the demand of Pickles also towards more delicious, nutrition and without undesirable constituentss, green health
Exhibition.
The content of the invention
It is an object of the invention to provide a kind of health delicious, nutritious, the assorted pickle without bad addition manufacture method.
The object of the present invention is achieved like this：A kind of manufacture method of assorted pickle, it is characterised in that comprising following step
Suddenly：
1) raw material of following percentage by weight is taken：Fresh mushroom 10-20 part, Caulis et Folium Brassicae capitatae 4-5 parts, Brassica oleracea L.var.capitata L. 4-5 parts, Herba Apii graveolentis 4-5 parts,
Caulis et Folium Lactucae sativae 4-5 parts, Radix Dauci Sativae 4-5 parts, Capsicum annuum L. 4-5 parts, Capsicum tetragonum 4-5 parts, Folium Perillae 2-3 parts, Rhizoma Zingiberis Recenss 0.5-0.8 parts, Chinese liquor 0.5-0.8
Part, anise 0.3-0.6 parts, Pericarpium Zanthoxyli 0.5-0.8 parts, white sugar 0.03-0.05 parts；
2) pretreatment is cleaned：Mushroom, vegetable are cleaned with clear water and drained（At least clean three times）, Herba Apii graveolentis, Brassica oleracea L.var.capitata L., Caulis et Folium Lactucae sativae defoliation
It is cut into the segment of 3～5cm length afterwards, Radix Dauci Sativae, Capsicum annuum L., Capsicum tetragonum, the bar that is cut into 5～6cm length, Folium Perillae is cut into 2-3 centimetre little
Section；
3) Pickles water is configured：First-class mineral water or phreatic water are taken, per 10kg water salt addings 600-800g, rear natural cooling is boiled；
4) prepared by Pickles：Add Pericarpium Zanthoxyli, anise, Chinese liquor, Rhizoma Zingiberis Recenss, white sugar stirring equal the various vegetable segments cut in step 2
It is even；It is subsequently filled in the clean pickle jar of cleaning, pours Pickles water into, clear water sealing is filled it up with the tank of altar top after adding a cover, seals
By natural fermentation 14～21 days, as finished product.
5）Packaging, sterilizing：The Pickles of brewed finished product are vacuum-packed, and are sterilized, as marketable product；Storage side
Formula is to be positioned in the dry, environment of shady and cool ventilation to preserve.
The main nutritive value of Pickles is as follows：. Pickles mainly produce a large amount of lactic acid bacterias, the intake of lactic acid bacteria by fermentation
Be conducive to improving human flora's environment, suppress breeding, the purification the intestines and stomach of noxious bacteria, improve digestion immunity；Bubble
Dish also has fat-reducing, antitumor, antiviral, prevents alimentary toxicosis, prevent cardiovascular and cerebrovascular disease, prevent skin aging, crease-resistant U.S.
Plurality kinds of health care and the medical functions such as appearance.
Beneficial effects of the present invention：The present invention processes raw material wide material sources, and low processing cost does not use preservative, nothing
Toxic and side effects.Wherein it is to be particularly noted that the mouthfeel that not only lifted of Folium Perillae and fragrance of addition, the also work with natural anticorrosion
With so as to avoid adding population preservative and ensure that Pickles never degenerate；In addition the assorted vegetable added, color are various, and delicious food can
Mouthful, it is nutritious；Finished product looks good, smell good and taste good, spicy with fresh perfume, the characteristics of the sound of sth. throbbing or bursting crisp and refreshing mouth, a kind of U.S. for appetizing of going with rice or bread of real category
Food.
Specific embodiment
Embodiment 1：
1) raw material of following percentage by weight is taken：Fresh mushroom 20kg, the kg of Caulis et Folium Brassicae capitatae 5, the kg of Brassica oleracea L.var.capitata L. 5, the kg of Herba Apii graveolentis 5, Caulis et Folium Lactucae sativae 5
Kg, the kg of Radix Dauci Sativae 5, the kg of Capsicum annuum L. 4, the kg of Capsicum tetragonum 4, the kg of Folium Perillae 3, the kg of Rhizoma Zingiberis Recenss 0.5, the kg of Chinese liquor 0.5, anistree 0.3 kg, Pericarpium Zanthoxyli
0.5 kg, the kg of white sugar 0.05；
2) pretreatment is cleaned：Mushroom, vegetable are cleaned with clear water and drained（At least clean three times）, Herba Apii graveolentis, Brassica oleracea L.var.capitata L., Caulis et Folium Lactucae sativae defoliation
It is cut into the segment of 5cm length afterwards, Radix Dauci Sativae, Capsicum annuum L., Capsicum tetragonum, the bar that is cut into 6cm length, Folium Perillae is cut into 3 centimetres of segments；
3) Pickles water is configured：First-class mineral water or phreatic water are taken, per 10kg water salt addings 600g, rear natural cooling is boiled；
4) prepared by Pickles：Add Pericarpium Zanthoxyli, anise, Chinese liquor, Rhizoma Zingiberis Recenss, white sugar stirring equal the various vegetable segments cut in step 2
It is even；It is subsequently filled in the clean pickle jar of cleaning, pours Pickles water into, clear water sealing is filled it up with the tank of altar top after adding a cover, seals
By natural fermentation 21 days, as finished product.
5）Packaging, sterilizing：The Pickles of brewed finished product are vacuum-packed, and are sterilized, as marketable product；Storage side
Formula is to be positioned in the dry, environment of shady and cool ventilation to preserve.
Embodiment 2：
1) raw material of following percentage by weight is taken：Fresh mushroom 15kg, the kg of Caulis et Folium Brassicae capitatae 4, the kg of Brassica oleracea L.var.capitata L. 4, the kg of Herba Apii graveolentis 4, Caulis et Folium Lactucae sativae 4
Kg, the kg of Radix Dauci Sativae 4, the kg parts of Capsicum annuum L. 4, the kg of Capsicum tetragonum 4, the kg of Folium Perillae 3, the kg of Rhizoma Zingiberis Recenss 0.5, the kg of Chinese liquor 0.5,0. 3 kg of anise,
The kg of Pericarpium Zanthoxyli 0.5, the kg of white sugar 0.03；
2) pretreatment is cleaned：Mushroom, vegetable are cleaned with clear water and drained（At least clean three times）, Herba Apii graveolentis, Brassica oleracea L.var.capitata L., Caulis et Folium Lactucae sativae defoliation
It is cut into the segment of 5cm length afterwards, Radix Dauci Sativae, Capsicum annuum L., Capsicum tetragonum, the bar that is cut into 6cm length, Folium Perillae is cut into 2 centimetres of segments；
3) Pickles water is configured：First-class mineral water or phreatic water are taken, per 10kg water salt addings 600-800g, rear natural cooling is boiled；
4) prepared by Pickles：Add Pericarpium Zanthoxyli, anise, Chinese liquor, Rhizoma Zingiberis Recenss, white sugar stirring equal the various vegetable segments cut in step 2
It is even；It is subsequently filled in the clean pickle jar of cleaning, pours Pickles water into, clear water sealing is filled it up with the tank of altar top after adding a cover, seals
By natural fermentation 14 days, as finished product.
5）Packaging, sterilizing：The Pickles of brewed finished product are vacuum-packed, and are sterilized, as marketable product；Storage side
Formula is to be positioned in the dry, environment of shady and cool ventilation to preserve.
Above examples describe the basic principles, principal features and advantages of the present invention.It is to be particularly noted that above institute
The embodiment stated is only illustrative of the invention and is not intended to limit the scope of the invention.Furthermore, it is to be understood that reading the present invention
After the content for elaborating, those skilled in the art can make various changes or modifications to the present invention, and these forms equally belong to
Within the protection domain that the application appended claims are limited.
Claims (1)
1. a kind of manufacture method of assorted pickle, it is characterised in that comprise the steps of：
1) raw material of following percentage by weight is taken：Fresh mushroom 10-20 part, Caulis et Folium Brassicae capitatae 4-5 parts, Brassica oleracea L.var.capitata L. 4-5 parts, Herba Apii graveolentis 4-5 parts,
Caulis et Folium Lactucae sativae 4-5 parts, Radix Dauci Sativae 4-5 parts, Capsicum annuum L. 4-5 parts, Capsicum tetragonum 4-5 parts, Folium Perillae 2-3 parts, Rhizoma Zingiberis Recenss 0.5-0.8 parts, Chinese liquor 0.5-0.8
Part, anise 0.3-0.6 parts, Pericarpium Zanthoxyli 0.5-0.8 parts, white sugar 0.03-0.05 parts；
2) pretreatment is cleaned：Mushroom, vegetable are cleaned with clear water and drained（At least clean three times）, Herba Apii graveolentis, Brassica oleracea L.var.capitata L., Caulis et Folium Lactucae sativae defoliation
It is cut into the segment of 3～5cm length afterwards, Radix Dauci Sativae, Capsicum annuum L., Capsicum tetragonum, the bar that is cut into 5～6cm length, Folium Perillae is cut into 2-3 centimetre little
Section；
3) Pickles water is configured：First-class mineral water or phreatic water are taken, per 10kg water salt addings 600-800g, rear natural cooling is boiled；
4) prepared by Pickles：Add Pericarpium Zanthoxyli, anise, Chinese liquor, Rhizoma Zingiberis Recenss, white sugar stirring equal the various vegetable segments cut in step 2
It is even；It is subsequently filled in the clean pickle jar of cleaning, pours Pickles water into, clear water sealing is filled it up with the tank of altar top after adding a cover, seals
By natural fermentation 14～21 days, as finished product；
5）Packaging, sterilizing：The Pickles of brewed finished product are vacuum-packed, and are sterilized, as marketable product；Banking system is
It is positioned in the dry, environment of shady and cool ventilation and preserves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611057465.6A CN106616667A (en) | 2016-11-26 | 2016-11-26 | Preparation method of assorted pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611057465.6A CN106616667A (en) | 2016-11-26 | 2016-11-26 | Preparation method of assorted pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616667A true CN106616667A (en) | 2017-05-10 |
Family
ID=58811606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611057465.6A Pending CN106616667A (en) | 2016-11-26 | 2016-11-26 | Preparation method of assorted pickles |
Country Status (1)
| Country | Link |
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| CN (1) | CN106616667A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981289A (en) * | 2017-12-27 | 2018-05-04 | 高翔 | Mixed marinated vegetables and preparation method thereof |
-
2016
- 2016-11-26 CN CN201611057465.6A patent/CN106616667A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981289A (en) * | 2017-12-27 | 2018-05-04 | 高翔 | Mixed marinated vegetables and preparation method thereof |
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Application publication date: 20170510 |
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| WD01 | Invention patent application deemed withdrawn after publication |