CN106962849A - A kind of preparation method of hotel's appetizer - Google Patents
A kind of preparation method of hotel's appetizer Download PDFInfo
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- CN106962849A CN106962849A CN201710194312.4A CN201710194312A CN106962849A CN 106962849 A CN106962849 A CN 106962849A CN 201710194312 A CN201710194312 A CN 201710194312A CN 106962849 A CN106962849 A CN 106962849A
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- Prior art keywords
- cucumber
- strip
- radish
- syrup
- preserved
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Abstract
The invention discloses a kind of preparation method of hotel's appetizer, the preparation method of hotel's appetizer is comprised the following steps that：S1：Selection, S2：The slitting processing of radish and cucumber, S3：Pickle processing, S4：Syrup pickles processing, S5：The mixing of condiment is mixed thoroughly.The present invention can be dehydrated by the way of first salt pickles out water to cucumber and radish, reduce the moisture content of cucumber and radish, then syrup is carried out to pickle, so that cucumber and radish obtain the sweet taste in syrup, it is eventually adding vinegar and mixed spices, cucumber and radish can be caused to obtain various tastes, and eventually passing pickling for vinegar can cause cucumber strip and preserved radish strip to obtain certain tart flavour, more whet the appetite, the appetite of people can be caused, cucumber strip and preserved radish strip are more crisp and refreshing simultaneously, and more people can be attracted to eat, more delicious.
Description
Technical field
The present invention relates to appetizer technical field, specially a kind of preparation method of hotel's appetizer.
Background technology
Taste pickles, also known as appetizer, appetizer are opened, edible time is typically to be eaten before entree is served or together with entree
With.Species is that biscuit, bakery or other acid dish open taste pickles, its purpose is to stimulate taste bud, to reach
Increase the functions such as appetite.And the amount or taste of these dish, in general entirely different with entree, eating method can generally also have
It is different.In addition, sometimes in be difficult with seasoning in certain degree distinguish.Some appetizers are often also required in hotel to cause people
Appetite, so as to improve food sales volume, bring economic benefit, a kind of research and development of appetizer are the problem of we need to solve.
The content of the invention
It is an object of the invention to provide a kind of preparation method of hotel's appetizer, tiling deep ploughing changes using desulfurated plaster
The method in good salt-soda soil is comprised the following steps that：
S1：Selection, from red skin radish and fresh cucumber as the making food materials of appetizer, it is necessary to be carried out to red skin radish and cucumber
Cleaning, while the feeler on red skin radish is taken out, while by two tip cut-offs, two ends removal procedure is needed also exist for cucumber；
S2：The slitting processing of radish and cucumber, it is 1 square centimeter that radish and cucumber are cut into cross-sectional area, and length is 5 centimetres of length
Bar, by radish and cucumber strip be placed on cleaning have in lid Plastic Drum；
S3：Processing is pickled, will be put into the cucumber strip in Plastic Drum and red skin preserved radish strip and be mixed into salt, the important same Huang of salt
Sugar-preserved gourd is with red skin preserved radish strip weight according to 1:15 ratio is added, and the salt of addition should be mixed with cucumber strip with preserved radish strip
Even, being placed after sealing clinker bung can complete to pickle for 25-30 hours；
S4：Syrup pickles processing, uses white sugar and water according to composition by weight ratio for 1:10 proportions are into syrup, by what is pickled
Cucumber strip and preserved radish strip take out, and rinse in clear water drain after be put into syrup and pickle, pickled in syrup and use top can be with
The pickle jar of fluid-tight carries out syrup and pickles processing, and syrup consumption is defined by flooding cucumber strip and preserved radish strip, and the time that syrup is pickled is extremely
It is less 15 days, the sealing to pickle jar is should be noted in syrup curing process, it is to avoid miscellaneous bacteria generates in altar；
S5：The mixing of condiment is mixed thoroughly, and the cucumber strip and preserved radish strip after the completion of syrup is pickled, which take out to drain, is put into clean basin
In, add mixed spices and mix thoroughly, while the addition of vinegar is carried out according to the weight of the weight 1/15th of cucumber strip and preserved radish strip,
To add needed after vinegar and mixed spices sealing place 3-5 days after i.e. edible.
It is preferred that, the vinegar added in the S5 uses rice vinegar.
It is preferred that, the mixed spices are chilli powder, five-spice powder, sesame oil, salt, soy sauce, and are 5 according to composition by weight ratio:
5:3:1:2, the usage amounts of the mixed spices is according to composition by weight than being 1 with the weight of cucumber strip and preserved radish strip ratio:20.
It is preferred that, the syrup curing process uses the sealing means of fluid-tight, and the water that fluid-tight is used needs carry out 3
Its replacing once.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention can be right by the way of first salt pickles out water
Cucumber and radish are dehydrated, the moisture content of reduction cucumber and radish, are then carried out syrup and are pickled so that cucumber and radish obtain syrup
In sweet taste, be eventually adding vinegar and mixed spices, cucumber and radish can be caused to obtain various tastes, and eventually pass salting down for vinegar
System can cause cucumber strip and preserved radish strip to obtain certain tart flavour, more whet the appetite, can cause the appetite of people, while cucumber
Bar and preserved radish strip are more crisp and refreshing, and more people can be attracted to eat, more delicious.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
Embodiment 1
A kind of preparation method of hotel's appetizer, tiling deep ploughing applies desulfurated plaster and improves the method specific steps in salt-soda soil such as
Under：
S1：Selection, from red skin radish and fresh cucumber as the making food materials of appetizer, it is necessary to be carried out to red skin radish and cucumber
Cleaning, while the feeler on red skin radish is taken out, while by two tip cut-offs, two ends removal procedure is needed also exist for cucumber；
S2：The slitting processing of radish and cucumber, it is 1 square centimeter that radish and cucumber are cut into cross-sectional area, and length is 5 centimetres of length
Bar, by radish and cucumber strip be placed on cleaning have in lid Plastic Drum；
S3：Processing is pickled, will be put into the cucumber strip in Plastic Drum and red skin preserved radish strip and be mixed into salt, the important same Huang of salt
Sugar-preserved gourd is with red skin preserved radish strip weight according to 1:15 ratio is added, and the salt of addition should be mixed with cucumber strip with preserved radish strip
Even, being placed after sealing clinker bung can complete to pickle for 25 hours；
S4：Syrup pickles processing, uses white sugar and water according to composition by weight ratio for 1:10 proportions are into syrup, by what is pickled
Cucumber strip and preserved radish strip take out, and rinse in clear water drain after be put into syrup and pickle, pickled in syrup and use top can be with
The pickle jar of fluid-tight carries out syrup and pickles processing, and syrup consumption is defined by flooding cucumber strip and preserved radish strip, and the time that syrup is pickled is extremely
It is less 15 days, the sealing to pickle jar is should be noted in syrup curing process, it is to avoid miscellaneous bacteria generates in altar；
S5：The mixing of condiment is mixed thoroughly, and the cucumber strip and preserved radish strip after the completion of syrup is pickled, which take out to drain, is put into clean basin
In, add mixed spices and mix thoroughly, while the addition of vinegar is carried out according to the weight of the weight 1/15th of cucumber strip and preserved radish strip,
To add needed after vinegar and mixed spices sealing place 3 days after i.e. edible.
The vinegar added in the S5 uses rice vinegar.The mixed spices are chilli powder, five-spice powder, sesame oil, salt, sauce
Oil, and be 5 according to composition by weight ratio:5:3:1:2, the usage amount of the mixed spices is according to composition by weight ratio and cucumber strip and trailing plants
The weight ratio for foretelling bar is 1:20.The syrup curing process uses the sealing means of fluid-tight, and the water that uses of fluid-tight need into
Row replacing once in 3 days.
Embodiment 2
A kind of preparation method of hotel's appetizer, tiling deep ploughing applies desulfurated plaster and improves the method specific steps in salt-soda soil such as
Under：
S1：Selection, from red skin radish and fresh cucumber as the making food materials of appetizer, it is necessary to be carried out to red skin radish and cucumber
Cleaning, while the feeler on red skin radish is taken out, while by two tip cut-offs, two ends removal procedure is needed also exist for cucumber；
S2：The slitting processing of radish and cucumber, it is 1 square centimeter that radish and cucumber are cut into cross-sectional area, and length is 5 centimetres of length
Bar, by radish and cucumber strip be placed on cleaning have in lid Plastic Drum；
S3：Processing is pickled, will be put into the cucumber strip in Plastic Drum and red skin preserved radish strip and be mixed into salt, the important same Huang of salt
Sugar-preserved gourd is with red skin preserved radish strip weight according to 1:15 ratio is added, and the salt of addition should be mixed with cucumber strip with preserved radish strip
Even, being placed after sealing clinker bung can complete to pickle for 28 hours；
S4：Syrup pickles processing, uses white sugar and water according to composition by weight ratio for 1:10 proportions are into syrup, by what is pickled
Cucumber strip and preserved radish strip take out, and rinse in clear water drain after be put into syrup and pickle, pickled in syrup and use top can be with
The pickle jar of fluid-tight carries out syrup and pickles processing, and syrup consumption is defined by flooding cucumber strip and preserved radish strip, and the time that syrup is pickled is extremely
It is less 15 days, the sealing to pickle jar is should be noted in syrup curing process, it is to avoid miscellaneous bacteria generates in altar；
S5：The mixing of condiment is mixed thoroughly, and the cucumber strip and preserved radish strip after the completion of syrup is pickled, which take out to drain, is put into clean basin
In, add mixed spices and mix thoroughly, while the addition of vinegar is carried out according to the weight of the weight 1/15th of cucumber strip and preserved radish strip,
To add needed after vinegar and mixed spices sealing place 4 days after i.e. edible.
The vinegar added in the S5 uses rice vinegar.The mixed spices are chilli powder, five-spice powder, sesame oil, salt, sauce
Oil, and be 5 according to composition by weight ratio:5:3:1:2, the usage amount of the mixed spices is according to composition by weight ratio and cucumber strip and trailing plants
The weight ratio for foretelling bar is 1:20.The syrup curing process uses the sealing means of fluid-tight, and the water that uses of fluid-tight need into
Row replacing once in 3 days.
Embodiment 3
A kind of preparation method of hotel's appetizer, tiling deep ploughing applies desulfurated plaster and improves the method specific steps in salt-soda soil such as
Under：
S1：Selection, from red skin radish and fresh cucumber as the making food materials of appetizer, it is necessary to be carried out to red skin radish and cucumber
Cleaning, while the feeler on red skin radish is taken out, while by two tip cut-offs, two ends removal procedure is needed also exist for cucumber；
S2：The slitting processing of radish and cucumber, it is 1 square centimeter that radish and cucumber are cut into cross-sectional area, and length is 5 centimetres of length
Bar, by radish and cucumber strip be placed on cleaning have in lid Plastic Drum；
S3：Processing is pickled, will be put into the cucumber strip in Plastic Drum and red skin preserved radish strip and be mixed into salt, the important same Huang of salt
Sugar-preserved gourd is with red skin preserved radish strip weight according to 1:15 ratio is added, and the salt of addition should be mixed with cucumber strip with preserved radish strip
Even, being placed after sealing clinker bung can complete to pickle for 30 hours；
S4：Syrup pickles processing, uses white sugar and water according to composition by weight ratio for 1:10 proportions are into syrup, by what is pickled
Cucumber strip and preserved radish strip take out, and rinse in clear water drain after be put into syrup and pickle, pickled in syrup and use top can be with
The pickle jar of fluid-tight carries out syrup and pickles processing, and syrup consumption is defined by flooding cucumber strip and preserved radish strip, and the time that syrup is pickled is extremely
It is less 15 days, the sealing to pickle jar is should be noted in syrup curing process, it is to avoid miscellaneous bacteria generates in altar；
S5：The mixing of condiment is mixed thoroughly, and the cucumber strip and preserved radish strip after the completion of syrup is pickled, which take out to drain, is put into clean basin
In, add mixed spices and mix thoroughly, while the addition of vinegar is carried out according to the weight of the weight 1/15th of cucumber strip and preserved radish strip,
To add needed after vinegar and mixed spices sealing place 5 days after i.e. edible.
The vinegar added in the S5 uses rice vinegar.The mixed spices are chilli powder, five-spice powder, sesame oil, salt, sauce
Oil, and be 5 according to composition by weight ratio:5:3:1:2, the usage amount of the mixed spices is according to composition by weight ratio and cucumber strip and trailing plants
The weight ratio for foretelling bar is 1:20.The syrup curing process uses the sealing means of fluid-tight, and the water that uses of fluid-tight need into
Row replacing once in 3 days.
The present invention can be dehydrated by the way of first salt pickles out water to cucumber and radish, the water of reduction cucumber and radish
Part, then carry out syrup and pickle so that cucumber and radish obtain the sweet taste in syrup, are eventually adding vinegar and mixed spices, can make
Obtain cucumber and radish obtains various tastes, and eventually passing pickling for vinegar can cause cucumber strip and preserved radish strip to obtain certain acid
Taste, more whets the appetite, and can cause the appetite of people, while cucumber strip and preserved radish strip are more crisp and refreshing, more people can be attracted to eat
With more delicious.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (4)
1. a kind of preparation method of hotel's appetizer, it is characterised in that：The preparation method of hotel's appetizer is comprised the following steps that：
S1：Selection, from red skin radish and fresh cucumber as the making food materials of appetizer, it is necessary to be carried out to red skin radish and cucumber
Cleaning, while the feeler on red skin radish is taken out, while by two tip cut-offs, two ends removal procedure is needed also exist for cucumber；
S2：The slitting processing of radish and cucumber, it is 1 square centimeter that radish and cucumber are cut into cross-sectional area, and length is 5 centimetres of length
Bar, by radish and cucumber strip be placed on cleaning have in lid Plastic Drum；
S3：Processing is pickled, will be put into the cucumber strip in Plastic Drum and red skin preserved radish strip and be mixed into salt, the important same Huang of salt
Sugar-preserved gourd is with red skin preserved radish strip weight according to 1:15 ratio is added, and the salt of addition should be mixed with cucumber strip with preserved radish strip
Even, being placed after sealing clinker bung can complete to pickle for 25-30 hours；
S4：Syrup pickles processing, uses white sugar and water according to composition by weight ratio for 1:10 proportions are into syrup, by what is pickled
Cucumber strip and preserved radish strip take out, and rinse in clear water drain after be put into syrup and pickle, pickled in syrup and use top can be with
The pickle jar of fluid-tight carries out syrup and pickles processing, and syrup consumption is defined by flooding cucumber strip and preserved radish strip, and the time that syrup is pickled is extremely
It is less 15 days, the sealing to pickle jar is should be noted in syrup curing process, it is to avoid miscellaneous bacteria generates in altar；
S5：The mixing of condiment is mixed thoroughly, and the cucumber strip and preserved radish strip after the completion of syrup is pickled, which take out to drain, is put into clean basin
In, add mixed spices and mix thoroughly, while the addition of vinegar is carried out according to the weight of the weight 1/15th of cucumber strip and preserved radish strip,
To add needed after vinegar and mixed spices sealing place 3-5 days after i.e. edible.
2. a kind of preparation method of hotel's appetizer according to claim 1, it is characterised in that：The vinegar added in the S5
Use rice vinegar.
3. a kind of preparation method of hotel's appetizer according to claim 1, it is characterised in that：The mixed spices are peppery
Green pepper powder, five-spice powder, sesame oil, salt, soy sauce, and be 5 according to composition by weight ratio:5:3:1:2, the usage amounts of the mixed spices according to
Composition by weight is than being 1 with the weight of cucumber strip and preserved radish strip ratio:20.
4. a kind of preparation method of hotel's appetizer according to claim 1, it is characterised in that：The syrup curing process
The sealing means of fluid-tight are used, and the water that fluid-tight is used needs to carry out replacing once in 3 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710194312.4A CN106962849A (en) | 2017-03-28 | 2017-03-28 | A kind of preparation method of hotel's appetizer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710194312.4A CN106962849A (en) | 2017-03-28 | 2017-03-28 | A kind of preparation method of hotel's appetizer |
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| Publication Number | Publication Date |
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| CN106962849A true CN106962849A (en) | 2017-07-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710194312.4A Pending CN106962849A (en) | 2017-03-28 | 2017-03-28 | A kind of preparation method of hotel's appetizer |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731549A (en) * | 2008-11-24 | 2010-06-16 | 冯松涛 | Method for salting radish strips |
| CN103976315A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing method of five-colored pickled vegetables |
| CN104489226A (en) * | 2014-12-11 | 2015-04-08 | 揭阳市普侨区富德园果蔬种植有限公司 | Preparation method of finger citron preserved fruit |
| CN104799228A (en) * | 2015-03-27 | 2015-07-29 | 王林林 | Processing technology of small sugared cucumbers |
-
2017
- 2017-03-28 CN CN201710194312.4A patent/CN106962849A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731549A (en) * | 2008-11-24 | 2010-06-16 | 冯松涛 | Method for salting radish strips |
| CN103976315A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing method of five-colored pickled vegetables |
| CN104489226A (en) * | 2014-12-11 | 2015-04-08 | 揭阳市普侨区富德园果蔬种植有限公司 | Preparation method of finger citron preserved fruit |
| CN104799228A (en) * | 2015-03-27 | 2015-07-29 | 王林林 | Processing technology of small sugared cucumbers |
Non-Patent Citations (1)
| Title |
|---|
| 金昌海 等: "《果蔬贮藏与加工》", 30 September 2016, 中国轻工业出版社 * |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170721 |