CN107440026A - A kind of preparation method of salted vegetables - Google Patents
A kind of preparation method of salted vegetables Download PDFInfo
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- CN107440026A CN107440026A CN201610376014.2A CN201610376014A CN107440026A CN 107440026 A CN107440026 A CN 107440026A CN 201610376014 A CN201610376014 A CN 201610376014A CN 107440026 A CN107440026 A CN 107440026A
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- salted vegetables
- vegetables
- salted
- fermented
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Abstract
The present invention relates to salted vegetables processing technique field, is a kind of preparation method of salted vegetables, comprises the following steps：（1）Choose fresh radish dish, green vegetables, and remove yellow leaf and clean, drying air-dry to water content be 30 50% after it is stand-by；（2）40 60%vol white wine, zanthoxylum powder, chickens' extract, white sugar is taken, it is stand-by after being proportionally well mixed；（3）By the raw material layered putting dried into salted vegetables cylinder, 15 35g edible salts are added according to every 1Kg salted vegetables, above-mentioned dispensing is added, is fermented 20 30 days at a temperature of 15 30 DEG C, salted vegetables is often stirred in fermentation process；（4）Storage will be packed after the above-mentioned salted vegetables chopping fermented；Salted vegetables mouthfeel alcohol prepared by the inventive method just, can be placed for a long time, deep to be welcome by broad masses.
Description
Technical field
The present invention relates to salted vegetables processing technique field, especially a kind of preparation method of salted vegetables.
Background technology
Salted vegetables, be one kind using high concentration saline solution, lactobacillus-fermented come preservation vegetables, and by pickling, enhancement vegetable flavor fermented food.It is deep to be liked by broad masses because its is convenient and swift, instant bagged.
At present, in the manufacture craft of salted vegetables, salt is basic auxiliary material, and mouthfeel is single, and the taste of dish is not delicious enough, while cannot be guaranteed prolonged place.Therefore, the present invention researches and develops the salted vegetables preparation method that a kind of taste is aromatic, can place for a long time.
The content of the invention
Present invention aim to provide the salted vegetables preparation method that a kind of taste is aromatic, can place for a long time.
A kind of preparation method of salted vegetables of the present invention, comprises the following steps：
（1）Selection：Fresh radish dish, green vegetables are chosen, and removes yellow leaf and cleans, it is stand-by after 30-50% that drying, which is air-dried to water content,；
（2）Dispensing：40-60%vol white wine, zanthoxylum powder, chickens' extract, white sugar is taken, it is stand-by after being proportionally well mixed；
（3）Fermentation：By the raw material layered putting dried into salted vegetables cylinder, 15-35g edible salts are added according to every 1Kg salted vegetables, above-mentioned dispensing is added, is fermented 20-30 days at a temperature of 15-30 DEG C, salted vegetables is often stirred in fermentation process；
（4）Pack：Storage will be packed after the above-mentioned salted vegetables chopping fermented.
Heretofore described proportion scale is white wine, 10g zanthoxylum powders, 30g chickens' extracts, the 10g white sugar that 50ml50%vol is added per 1kg salted vegetables.
Embodiment
A kind of preparation method of salted vegetables of the present embodiment, comprises the following steps：
（1）Selection：Fresh radish dish, green vegetables are chosen, and removes yellow leaf and cleans, it is stand-by after 30-50% that drying, which is air-dried to water content,；
（2）Dispensing：50ml50%vol white wine, 10g zanthoxylum powders, 30g chickens' extracts, 10g white sugar；
（3）Fermentation：By the raw material layered putting dried into salted vegetables cylinder, 15-35g edible salts are added according to every 1Kg salted vegetables, above-mentioned dispensing is added, is fermented 20-30 days at a temperature of 15-30 DEG C, salted vegetables is often stirred in fermentation process；
（4）Pack：Storage will be packed after the above-mentioned salted vegetables chopping fermented.
Claims (2)
1. a kind of preparation method of salted vegetables, it is characterised in that comprise the following steps：
（1）Selection：Fresh radish dish, green vegetables are chosen, and removes yellow leaf and cleans, it is stand-by after 30-50% that drying, which is air-dried to water content,；
（2）Dispensing：40-60%vol white wine, zanthoxylum powder, chickens' extract, white sugar is taken, it is stand-by after being proportionally well mixed；
（3）Fermentation：By the raw material layered putting dried into salted vegetables cylinder, 15-35g edible salts are added according to every 1Kg salted vegetables, above-mentioned dispensing is added, is fermented 20-30 days at a temperature of 15-30 DEG C, salted vegetables is often stirred in fermentation process；
（4）Pack：Storage will be packed after the above-mentioned salted vegetables chopping fermented.
2. the preparation method of a kind of salted vegetables according to claim 1, it is characterised in that the proportion scale is white wine, 10g zanthoxylum powders, 30g chickens' extracts, the 10g white sugar that 50ml50%vol is added per 1kg salted vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610376014.2A CN107440026A (en) | 2016-05-31 | 2016-05-31 | A kind of preparation method of salted vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610376014.2A CN107440026A (en) | 2016-05-31 | 2016-05-31 | A kind of preparation method of salted vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107440026A true CN107440026A (en) | 2017-12-08 |
Family
ID=60484590
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610376014.2A Pending CN107440026A (en) | 2016-05-31 | 2016-05-31 | A kind of preparation method of salted vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107440026A (en) |
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2016
- 2016-05-31 CN CN201610376014.2A patent/CN107440026A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171208 |