CN107319444A - One kind, which is relieved summer heat, pickles cauliflower root and preparation method thereof - Google Patents
One kind, which is relieved summer heat, pickles cauliflower root and preparation method thereof Download PDFInfo
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- CN107319444A CN107319444A CN201710651054.8A CN201710651054A CN107319444A CN 107319444 A CN107319444 A CN 107319444A CN 201710651054 A CN201710651054 A CN 201710651054A CN 107319444 A CN107319444 A CN 107319444A
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- cauliflower
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Nutrition Science (AREA)
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Abstract
Relieved summer heat the invention discloses one kind and pickle cauliflower root, it is characterised in that be made up of following raw material：Leaf mustard head, capsicum, mung bean, cucumber, burdock, soy sauce, salt, monosodium glutamate, yellow rice wine, garlic and flavoring, the present invention processes raw material from the cauliflower root easily abandoned by people, improve the utilization of cauliflower root, many food materials relieved summer heat and reduced phlegm and internal heat are with the addition of in the curing process of cauliflower root simultaneously, food materials are convenient to be obtained, without using preservative, have no toxic side effect, the fresh peppery delicious and crisp of pickles, color and luster is strong, it is delicious tasty and refreshing, especially it is even more essential indispensable pickles before dining table in summer, the appetite of people can be significantly improved, it is a kind of green and healthy, nutritious appetizer, fabrication cycle is short, one week or so time is only needed to be made, suitable for promoting.
Description
Technical field
Relieved summer heat the present invention relates to food field of deep, particularly one kind and pickle cauliflower root and preparation method thereof.
Background technology
Cauliflower scientific name cauliflower, when passing to China can not still examine, and once widely be planted according to the eastern bank in Mediterranean is passed, incoming China
Widely planted in north and south various regions rapidly after Jiangsu and Zhejiang Provinces, Guangdong and Guangxi Provinces area, yield is quite big.Broccoli still has certain antipyretic and antidote functions, right
Deficiency of the spleen and heat of the stomach, halitosis polydipsia person are more suitable.Cauliflower is nutritious, and plastid is plump, and albumen, trace element, carotene carotene content are equal
It is abundant.Contain 2.4 grams of albumen, 88 milligrams of vitamin C per hectogram cauliflower, be 2.2 times and 4.6 times of Beijing Chinese cabbage respectively.Cauliflower
It is anti-cancer, the health-care good product of anticancer, contained multivitamin, cellulose carrotene, trace elements of selenium are all to anticancer, anti-cancer
Beneficial, wherein Broccoliflorets contained vitamin C is more, and contained protein and carrotene, can improve cellular immune function in addition.
The root nutrition value of cauliflower is also very abundant, rich in vitamin, mineral matter, and dietary fiber.Especially dimension life
Plain C, calcium content is higher.Meanwhile, the antitumaous effect of cauliflower is also to come out at the top in vegetables.Although but cauliflower planting range
Extensively, yield is high, but people would generally ignore the use value of cauliflower root, and it is very much unfortunate to cause to waste, and the present invention is with regard to cauliflower root
Making is pickled to provide a kind of thinking to provide a kind of cauliflower root method for salting of summer functions of relieving summer heat, antithermic.
The content of the invention
Relieved summer heat it is an object of the invention to provide one kind and pickle cauliflower root and preparation method thereof.
The technical solution adopted by the present invention is as follows：
One kind, which is relieved summer heat, pickles cauliflower root, it is characterised in that be made up of following raw material：Leaf mustard head, capsicum, mung bean, cucumber, burdock, sauce
Oil, salt, monosodium glutamate, yellow rice wine, garlic and flavoring, wherein each parts by weight of raw materials fraction is：150-200 parts of cauliflower root, capsicum 20-30
Part, 20-30 parts of mung bean, 10-15 parts of cucumber, 20-30 parts of burdock, 10-15 parts of soy sauce, 10-15 parts of salt, 5-10 parts of monosodium glutamate, white wine
20-30 parts, 5-10 parts of flavoring.
Further, the flavoring is that anise, pepper, Chinese prickly ash and clear soup modulation are formed.
Further, the anise, pepper, the weight fraction ratio of Chinese prickly ash are 1:1:1.
Further, the clear soup is formed by peppermint, green tea, American Ginseng modulation.
Further, the specific preparation process of the clear soup is as follows：
Get the raw materials ready：Peppermint, green tea, American Ginseng are subjected to cleaning and dipping, shredded after having cleaned；Boil：Added into earth pot suitable
The water of amount, American Ginseng is put into marmite and boiled after 3-4 hours, and peppermint and green tea are added into earth pot, boils 2-3 hours, extremely
The clear soup is produced after nattierblue, cooling.
Further, the specific preparation process of the flavoring is：Take proper amount of edible to stir fry in oil heat, add anise, pepper, flower
Green pepper is stir-fried, and constantly adds clear soup thereto during frying, subsequent small fire is endured 30-40 minutes slowly, and the flavoring is obtained after cooling.
A kind of preparation method for pickling cauliflower root of relieving summer heat according to claim 1, it is characterised in that including following step
Suddenly：
（1）Clean chopping：By cauliflower root, cucumber, burdock soaking and washing, the coring Lao Pi of cauliflower root appearance is removed, after cleaning
Cauliflower root, cucumber, burdock be cut into it is block standby；
（2）Stir-fry：Proper amount of edible oil is taken, 130-150 DEG C is heated to, pours into cauliflower root, burdock and soy sauce and stir-fry, the time of stir-frying is
10-15 minutes；
（3）It is pickled：Cauliflower root, burdock after stir-frying are poured into pickled cylinder, by capsicum, mung bean, cucumber, salt, monosodium glutamate, yellow rice wine,
Flavoring and water pour into pickled cylinder and are sufficiently stirred for and are sealed；
（4）Sealing：The pickled cylinder of good seal is placed in 5-10 DEG C of cool environment, after depositing 7-10 days.
Further, the step（3）The consumption of reclaimed water is just submergence cauliflower root.
Further, the step（1）In cut after cauliflower root long 3-5cm, wide 4-6mm, burdock long 3-5cm, wide 2-
4mm。
Beneficial effect：The present invention processes raw material from the cauliflower root easily abandoned by people, improves the utilization of cauliflower root,
Many food materials relieved summer heat and reduced phlegm and internal heat are with the addition of in the curing process of cauliflower root simultaneously, food materials are convenient to be obtained, without using preservative, nothing
Toxic side effect, the fresh peppery delicious and crisp of pickles, color and luster are strong, delicious food is tasty and refreshing, are especially even more essential indispensable small before dining table in summer
Dish, can significantly improve the appetite of people, be a kind of green and healthy, nutritious appetizer, and fabrication cycle is short, it is only necessary to one week or so
Time can be made, suitable for promoting.
Embodiment
In order that technological means, creation characteristic, reached purpose that the present invention is realized are easy to understand, with reference to specific
Embodiment, is expanded on further the present invention.
Embodiment 1
One kind, which is relieved summer heat, pickles cauliflower root, it is characterised in that be made up of following raw material：Leaf mustard head, capsicum, mung bean, cucumber, burdock, sauce
Oil, salt, monosodium glutamate, yellow rice wine, garlic and flavoring, wherein each parts by weight of raw materials fraction is：150 parts of cauliflower root, 20 parts of capsicum, mung bean
20 parts, 10 parts of cucumber, 20 parts of burdock, 10 parts of soy sauce, 10 parts of salt, 5 parts of monosodium glutamate, 20 parts of white wine, 5 parts of flavoring.
It is preferred that, capsicum chooses pimiento, and the cauliflower root color of pickling so produced more is enriched, and promotes the food of people
It is intended to.
It is preferred that, flavoring is that anise, pepper, Chinese prickly ash and clear soup modulation are formed.
It is preferred that, anise, pepper, the weight fraction ratio of Chinese prickly ash are 1:1:1.
It is preferred that, clear soup is formed by peppermint, green tea, American Ginseng modulation.
It is preferred that, the specific preparation process of clear soup is as follows：
Get the raw materials ready：Peppermint, green tea, American Ginseng are subjected to cleaning and dipping, shredded after having cleaned；Boil：Added into earth pot suitable
The water of amount, American Ginseng is put into marmite and boiled after 3 hours, and peppermint and green tea are added into earth pot, is boiled 2 hours, extremely light greenish blue
The clear soup is produced after color, cooling.
It is preferred that, the specific preparation process of flavoring is：Take proper amount of edible to stir fry in oil heat, add anise, pepper, Chinese prickly ash stir-fry
Perfume (or spice), constantly adds clear soup, subsequent small fire is endured 30 minutes slowly thereto during frying, and the flavoring is obtained after cooling.
A kind of preparation method for pickling cauliflower root of relieving summer heat according to claim 1, it is characterised in that including following step
Suddenly：
（1）Clean chopping：By cauliflower root, cucumber, burdock soaking and washing, the coring Lao Pi of cauliflower root appearance is removed, after cleaning
Cauliflower root, cucumber, burdock be cut into it is block standby；
（2）Stir-fry：Proper amount of edible oil is taken, 130 DEG C is heated to, pours into cauliflower root, burdock and soy sauce and stir-fry, the time that stir-fries is 10 point
Clock；
（3）It is pickled：Cauliflower root, burdock after stir-frying are poured into pickled cylinder, by capsicum, mung bean, cucumber, salt, monosodium glutamate, yellow rice wine,
Flavoring and water pour into pickled cylinder and are sufficiently stirred for and are sealed；
（4）Sealing：The pickled cylinder of good seal is placed in 5 DEG C of cool environment, after depositing 7 days.
It is preferred that, step（3）The consumption of reclaimed water is just submergence cauliflower root.
It is preferred that, step（1）In cut after cauliflower root long 3cm, wide 4mm, burdock long 3cm, wide 2mm.
Embodiment 2
One kind, which is relieved summer heat, pickles cauliflower root, it is characterised in that be made up of following raw material：Leaf mustard head, capsicum, mung bean, cucumber, burdock, sauce
Oil, salt, monosodium glutamate, yellow rice wine, garlic and flavoring, wherein each parts by weight of raw materials fraction is：170 parts of cauliflower root, 25 parts of capsicum, mung bean
25 parts, 12 parts of cucumber, 25 parts of burdock, 12 parts of soy sauce, 12 parts of salt, 7 parts of monosodium glutamate, 25 parts of white wine, 7 parts of flavoring.
It is preferred that, flavoring is that anise, pepper, Chinese prickly ash and clear soup modulation are formed.
It is preferred that, anise, pepper, the weight fraction ratio of Chinese prickly ash are 1:1:1.
It is preferred that, clear soup is formed by peppermint, green tea, American Ginseng modulation.
It is preferred that, the specific preparation process of clear soup is as follows：
Get the raw materials ready：Peppermint, green tea, American Ginseng are subjected to cleaning and dipping, shredded after having cleaned；Boil：Added into earth pot suitable
The water of amount, American Ginseng is put into marmite and boiled after 3.5 hours, and peppermint and green tea are added into earth pot, boils 2.5 hours, extremely
The clear soup is produced after nattierblue, cooling.
It is preferred that, the specific preparation process of flavoring is：Take proper amount of edible to stir fry in oil heat, add anise, pepper, Chinese prickly ash stir-fry
Perfume (or spice), constantly adds clear soup, subsequent small fire is endured 35 minutes slowly thereto during frying, and the flavoring is obtained after cooling.
A kind of preparation method for pickling cauliflower root of relieving summer heat according to claim 1, it is characterised in that including following step
Suddenly：
（1）Clean chopping：By cauliflower root, cucumber, burdock soaking and washing, the coring Lao Pi of cauliflower root appearance is removed, after cleaning
Cauliflower root, cucumber, burdock be cut into it is block standby；
（2）Stir-fry：Proper amount of edible oil is taken, 140 DEG C is heated to, pours into cauliflower root, burdock and soy sauce and stir-fry, the time that stir-fries is 12 point
Clock；
（3）It is pickled：Cauliflower root, burdock after stir-frying are poured into pickled cylinder, by capsicum, mung bean, cucumber, salt, monosodium glutamate, yellow rice wine,
Flavoring and water pour into pickled cylinder and are sufficiently stirred for and are sealed；
（4）Sealing：The pickled cylinder of good seal is placed in 7 DEG C of cool environment, after depositing 8 days.
It is preferred that, step（3）The consumption of reclaimed water is just submergence cauliflower root.
It is preferred that, step（1）In cut after cauliflower root long 4cm, wide 5mm, burdock long 4cm, wide 3mm.
Embodiment 3
One kind, which is relieved summer heat, pickles cauliflower root, it is characterised in that be made up of following raw material：Leaf mustard head, capsicum, mung bean, cucumber, burdock, sauce
Oil, salt, monosodium glutamate, yellow rice wine, garlic and flavoring, wherein each parts by weight of raw materials fraction is：200 parts of cauliflower root, 0 part of capsicum, mung bean
30 parts, 15 parts of cucumber, 30 parts of burdock, 15 parts of soy sauce, 15 parts of salt, 10 parts of monosodium glutamate, 30 parts of white wine, 10 parts of flavoring.
It is preferred that, flavoring is that anise, pepper, Chinese prickly ash and clear soup modulation are formed.
It is preferred that, anise, pepper, the weight fraction ratio of Chinese prickly ash are 1:1:1.
It is preferred that, clear soup is formed by peppermint, green tea, American Ginseng modulation.
It is preferred that, the specific preparation process of clear soup is as follows：
Get the raw materials ready：Peppermint, green tea, American Ginseng are subjected to cleaning and dipping, shredded after having cleaned；Boil：Added into earth pot suitable
The water of amount, American Ginseng is put into marmite and boiled after 4 hours, and peppermint and green tea are added into earth pot, is boiled 3 hours, extremely light greenish blue
The clear soup is produced after color, cooling.
It is preferred that, the specific preparation process of flavoring is：Take proper amount of edible to stir fry in oil heat, add anise, pepper, Chinese prickly ash stir-fry
Perfume (or spice), constantly adds clear soup, subsequent small fire is endured 40 minutes slowly thereto during frying, and the flavoring is obtained after cooling.
A kind of preparation method for pickling cauliflower root of relieving summer heat according to claim 1, it is characterised in that including following step
Suddenly：
（1）Clean chopping：By cauliflower root, cucumber, burdock soaking and washing, the coring Lao Pi of cauliflower root appearance is removed, after cleaning
Cauliflower root, cucumber, burdock be cut into it is block standby；
（2）Stir-fry：Proper amount of edible oil is taken, 150 DEG C is heated to, pours into cauliflower root, burdock and soy sauce and stir-fry, the time that stir-fries is 15 point
Clock；
（3）It is pickled：Cauliflower root, burdock after stir-frying are poured into pickled cylinder, by capsicum, mung bean, cucumber, salt, monosodium glutamate, yellow rice wine,
Flavoring and water pour into pickled cylinder and are sufficiently stirred for and are sealed；
（4）Sealing：The pickled cylinder of good seal is placed in 10 DEG C of cool environment, after depositing 10 days.
It is preferred that, step（3）The consumption of reclaimed water is just submergence cauliflower root.
It is preferred that, step（1）In cut after cauliflower root long 5cm, wide 6mm, burdock long 5cm, wide 4mm.
The cauliflower root that above-mentioned 3 embodiments are produced is clearly tasty, green and healthy, and cauliflower root coordinates cucumber, burdock, green
Beans, capsicum etc., which are garnished food, make it that pickles are more tempting tasty, and coordinates many clear heat food materials that reduce phlegm and internal heat preferably practical in summer, is the summer
One of essential vegetable on day dining table.
Of course for making, pickles color and luster is more beautiful can be replaced mung bean with soya bean, corn and uses, and mouthfeel is equally tasty.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
Enclose and be defined, on the premise of design spirit of the present invention is not departed from, technical side of the those of ordinary skill in the art to the present invention
In various modifications and improvement that case is made, the protection domain that claims of the present invention determination all should be fallen into.
Claims (9)
1. one kind, which is relieved summer heat, pickles cauliflower root, it is characterised in that be made up of following raw material：Leaf mustard head, capsicum, mung bean, cucumber, burdock,
Soy sauce, salt, monosodium glutamate, yellow rice wine, garlic and flavoring, wherein each parts by weight of raw materials fraction is：150-200 parts of cauliflower root, capsicum 20-
30 parts, 20-30 parts of mung bean, 10-15 parts of cucumber, 20-30 parts of burdock, 10-15 parts of soy sauce, 10-15 parts of salt, 5-10 parts of monosodium glutamate, in vain
20-30 parts of wine, 5-10 parts of flavoring.
2. one kind according to claim 1, which is relieved summer heat, pickles cauliflower root, it is characterised in that the flavoring be anise, pepper,
Chinese prickly ash and clear soup modulation are formed.
3. one kind according to claim 1, which is relieved summer heat, pickles cauliflower root, it is characterised in that the anise, pepper, the weight of Chinese prickly ash
It is 1 to measure score ratio:1:1.
4. one kind according to claim 1, which is relieved summer heat, pickles cauliflower root, it is characterised in that the clear soup is by peppermint, green tea, west
American ginseng modulation is formed.
5. one kind according to any one of claim 2-4, which is relieved summer heat, pickles cauliflower root, it is characterised in that the tool of the clear soup
Preparation step is as follows：
Get the raw materials ready：Peppermint, green tea, American Ginseng are subjected to cleaning and dipping, shredded after having cleaned；Boil：Added into earth pot suitable
The water of amount, American Ginseng is put into marmite and boiled after 3-4 hours, and peppermint and green tea are added into earth pot, boils 2-3 hours, extremely
The clear soup is produced after nattierblue, cooling.
6. one kind according to claim 1, which is relieved summer heat, pickles cauliflower root, it is characterised in that the specific preparation step of the flavoring
Suddenly it is：Take a small amount of edible oil to make popular, add anise, pepper, Chinese prickly ash and stir-fry, constantly clear soup is added thereto during frying, with
Small fire is endured 30-40 minutes slowly afterwards, and the flavoring is obtained after cooling.
7. a kind of preparation method for pickling cauliflower root of relieving summer heat according to claim 1, it is characterised in that comprise the following steps：
（1）Clean chopping：By cauliflower root, cucumber, burdock soaking and washing, the coring Lao Pi of cauliflower root appearance is removed, after cleaning
Cauliflower root, cucumber, burdock be cut into it is block standby；
（2）Stir-fry：Proper amount of edible oil is taken, 130-150 DEG C is heated to, pours into cauliflower root, burdock and soy sauce and stir-fry, the time of stir-frying is
10-15 minutes；
（3）It is pickled：Cauliflower root, burdock after stir-frying are poured into pickled cylinder, by capsicum, mung bean, cucumber, salt, monosodium glutamate, yellow rice wine,
Flavoring and water pour into pickled cylinder and are sufficiently stirred for and are sealed；
（4）Sealing：The pickled cylinder of good seal is placed in 5-10 DEG C of cool environment, after depositing 7-10 days.
8. a kind of preparation method for pickling cauliflower root of relieving summer heat according to claim 6, it is characterised in that the step（3）
The consumption of reclaimed water is just submergence cauliflower root.
9. a kind of preparation method for pickling cauliflower root of relieving summer heat according to claim 6, it is characterised in that the step（1）
In cut after cauliflower root long 3-5cm, wide 4-6mm, burdock long 3-5cm, wide 2-4mm.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710651054.8A CN107319444A (en) | 2017-08-02 | 2017-08-02 | One kind, which is relieved summer heat, pickles cauliflower root and preparation method thereof |
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| CN201710651054.8A CN107319444A (en) | 2017-08-02 | 2017-08-02 | One kind, which is relieved summer heat, pickles cauliflower root and preparation method thereof |
Publications (1)
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| CN107319444A true CN107319444A (en) | 2017-11-07 |
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Family Applications (1)
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|---|---|---|---|
| CN201710651054.8A Pending CN107319444A (en) | 2017-08-02 | 2017-08-02 | One kind, which is relieved summer heat, pickles cauliflower root and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107997064A (en) * | 2017-11-30 | 2018-05-08 | 杨子艺 | A kind of marinated pickles |
| CN108835560A (en) * | 2018-06-22 | 2018-11-20 | 杭州杭马味食品有限公司 | Cold food cauliflower and preparation method thereof |
| CN112869091A (en) * | 2021-02-25 | 2021-06-01 | 赵阿卫 | Formula for making cold-eating cauliflower stems and making method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249361A (en) * | 2015-11-05 | 2016-01-20 | 刘毅 | Spicy and hot vegetable root |
-
2017
- 2017-08-02 CN CN201710651054.8A patent/CN107319444A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249361A (en) * | 2015-11-05 | 2016-01-20 | 刘毅 | Spicy and hot vegetable root |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107997064A (en) * | 2017-11-30 | 2018-05-08 | 杨子艺 | A kind of marinated pickles |
| CN108835560A (en) * | 2018-06-22 | 2018-11-20 | 杭州杭马味食品有限公司 | Cold food cauliflower and preparation method thereof |
| CN112869091A (en) * | 2021-02-25 | 2021-06-01 | 赵阿卫 | Formula for making cold-eating cauliflower stems and making method |
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Application publication date: 20171107 |