CN109349569A - A kind of preparation method of spices pickles - Google Patents
A kind of preparation method of spices pickles Download PDFInfo
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- CN109349569A CN109349569A CN201811458009.1A CN201811458009A CN109349569A CN 109349569 A CN109349569 A CN 109349569A CN 201811458009 A CN201811458009 A CN 201811458009A CN 109349569 A CN109349569 A CN 109349569A
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- pickles
- sauce
- preparation
- leaf mustard
- marinated
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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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation methods of spiced pickles, belong to food processing technology field, are related to pickles production technology.A kind of preparation method of spices pickles, step are as follows: 1) leaf mustard is cut into large slices, then plus salt marinated 12~for 24 hours；2) by marinated material dewatering, then it is dried to water content 60~80%；3) by soy sauce: vinegar: sugar: white wine: monosodium glutamate is according to mass ratio 50:3;7:2:3 mixing, is made sauce, by the 5~10h of immersion of the leaf mustard after drying；4) by spiceleaf: Chinese prickly ash: aniseed is mixed according to 0.5~0.8:25:30 of mass ratio, and auxiliary material is made, and sauce is added in auxiliary material, sealed pickling is above for 24 hours.Pickles manufacturing method of the present invention is simple and convenient, and sauce and auxiliary material sealed soak is added in raw material after marinated dehydration, and finished product soft taste is unique, fresh and tender palatable.
Description
Technical field
The invention belongs to food processing technology fields, are related to pickles production technology, and in particular to a kind of system of spices pickles
Preparation Method.
Background technique
Pickles are to be pickled with fresh vegetables through salt, then add the auxiliary materials such as different soy sauce and carry out sauced, make sauce
In sugar, amino acid, aroma etc. penetrate into the edible pickles in salted vegetables base, it is very popular.Pickles production technology
Varied, the taste prepared also respectively has feature, and pickles quality in the market is irregular, taste, the flavor of many pickles
It is not well positioned to meet the eating requirements of a person sponging on an aristocrat.
In order to solve single flavor existing for existing pickles, ropy defect, and have developed a kind of system of spiced pickles
Preparation Method.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of spiced pickles.
The present invention is achieved by the following technical solutions:
A kind of preparation method of spices pickles, step are as follows:
1) leaf mustard is cut into large slices, adds salt marinated 12~for 24 hours；
2) by marinated material dewatering, then it is dried to water content 60~80%；
3) by soy sauce: vinegar: sugar: white wine: monosodium glutamate is according to mass ratio 50:3;7:2:3 mixing, is made sauce, by the leaf mustard after drying
With 5~10h of immersion；
4) by spiceleaf: Chinese prickly ash: aniseed is mixed according to 0.5~0.8:25:30 of mass ratio, and auxiliary material is made, sauce is added in auxiliary material, close
Envelope is marinated above for 24 hours.
Further, leaf mustard stripping and slicing described in step 1) is to be cut into 2~4 bulks after cleaning complete leaf mustard.
Dehydration described in step 2 is centrifugal dehydration.
The dosage of auxiliary material described in step 4) is every 100Kg leaf mustard, adds 7.5~8.5Kg of auxiliary material.
Soy sauce described in step 3) is high-salt dilute soy, salinity >=18%, alcoholic strength >=3.5%.
The present invention using leaf mustard as raw material, cut after bulk plus salt carry out marinated 12~for 24 hours, the moisture in fresh leaf mustard is analysed
Out, spiceleaf, flower is added then by drying or sunning is so that moisture reaches 60~80% in centrifugal dehydration after then being impregnated with sauce
Spiced sauce is made in green pepper, aniseed, and sealed pickling to obtain the final product.
Pickles manufacturing method of the present invention is simple and convenient, and sauce and auxiliary material sealed soak is added after marinated dehydration in raw material, at
Product soft taste is unique, fresh and tender palatable.
Specific embodiment
The present invention is further detailed combined with specific embodiments below, it is to be understood that these embodiments are only used
In illustrating the present invention rather than limit the scope of the invention.Those skilled in the art on the basis of the present invention make the present invention
Various changes or modification, should all equally fall within protection scope of the present invention.
Embodiment 1
A kind of preparation method of spices pickles, step are as follows:
1) 3 bulks are cut into after cleaning fresh leaf mustard, then plus salt is marinated for 24 hours；
2) by marinated material dewatering, then it is dried to water content 70%；
3) by soy sauce: vinegar: sugar: white wine: monosodium glutamate is according to mass ratio 50:3;7:2:3 mixing, is made sauce, by the leaf mustard after drying
With immersion 5h；
The salinity 18% of the soy sauce, alcoholic strength 3.5%；
4) by spiceleaf: Chinese prickly ash: aniseed is mixed according to mass ratio 0.5:25:30, and auxiliary material is made, sauce is added in auxiliary material, sealing salts down
System is above for 24 hours；
Wherein every 100Kg leaf mustard adds auxiliary material 7.5Kg.
Embodiment 2
A kind of preparation method of spices pickles, step are as follows:
1) 4 bulks are cut into after cleaning fresh leaf mustard, then plus salt pickles 12h；
2) by marinated material centrifugal dehydration, then it is dried to water content 80%；
3) by soy sauce: vinegar: sugar: white wine: monosodium glutamate is according to mass ratio 50:3;7:2:3 mixing, is made sauce, by the leaf mustard after drying
With immersion 10h；
4) by spiceleaf: Chinese prickly ash: aniseed is mixed according to mass ratio 0.8:25:30, and auxiliary material is made, sauce is added in auxiliary material, sealing salts down
System is above for 24 hours；
Wherein every 100Kg leaf mustard adds auxiliary material 8.5Kg.
Embodiment 3
A kind of preparation method of spices pickles, step are as follows:
1) 2 bulks are cut into after cleaning fresh leaf mustard, then plus salt pickles 18h；
2) by marinated material dewatering, then it is dried to water content 60%；
3) by soy sauce: vinegar: sugar: white wine: monosodium glutamate is according to mass ratio 50:3;7:2:3 mixing, is made sauce, by the leaf mustard after drying
With immersion 7h；
4) by spiceleaf: Chinese prickly ash: aniseed is mixed according to mass ratio 0.6:25:30, and auxiliary material is made, sauce is added in auxiliary material, sealing salts down
System is above for 24 hours；
Wherein every 100Kg leaf mustard adds auxiliary material 8Kg.
Claims (5)
1. a kind of preparation method of spices pickles, which is characterized in that step are as follows:
1) leaf mustard is cut into large slices, adds salt marinated 12~for 24 hours；
2) by marinated material dewatering, then it is dried to water content 60~80%；
3) by soy sauce: vinegar: sugar: white wine: monosodium glutamate is according to mass ratio 50:3;7:2:3 mixing, is made sauce, by the leaf mustard after drying
With 5~10h of immersion；
4) by spiceleaf: Chinese prickly ash: aniseed is mixed according to 0.5~0.8:25:30 of mass ratio, and auxiliary material is made, sauce is added in auxiliary material, close
Envelope is marinated above for 24 hours.
2. a kind of preparation method of spiced pickles according to claim 1, which is characterized in that leaf mustard described in step 1) cuts
Block is to be cut into 2~4 bulks after cleaning complete leaf mustard.
3. a kind of preparation method of spiced pickles according to claim 1 or 2, which is characterized in that taken off described in step 2
Water is centrifugal dehydration.
4. a kind of preparation method of spiced pickles according to claim 1 or 2, which is characterized in that auxiliary described in step 4)
The dosage of material is every 100Kg leaf mustard, adds 7.5~8.5Kg of auxiliary material.
5. a kind of preparation method of spiced pickles according to claim 1 or 2, which is characterized in that sauce described in step 3)
Oil is high-salt dilute soy, salinity >=18%, alcoholic strength >=3.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811458009.1A CN109349569A (en) | 2018-11-30 | 2018-11-30 | A kind of preparation method of spices pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811458009.1A CN109349569A (en) | 2018-11-30 | 2018-11-30 | A kind of preparation method of spices pickles |
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| Publication Number | Publication Date |
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| CN109349569A true CN109349569A (en) | 2019-02-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811458009.1A Pending CN109349569A (en) | 2018-11-30 | 2018-11-30 | A kind of preparation method of spices pickles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279087A (en) * | 2019-08-02 | 2019-09-27 | 西吉县龙王坝农业科技有限公司 | Paste flavor leek and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543882A (en) * | 2013-10-24 | 2015-04-29 | 罗连英 | Preparation method of pickled cucumber with sauce |
| CN106605874A (en) * | 2015-10-23 | 2017-05-03 | 南京苏欣酱菜制品有限公司 | Pickled cucumbers |
| CN106616678A (en) * | 2016-12-23 | 2017-05-10 | 孔德如 | Nutritional type picked vegetable and preparation method thereof |
| CN107874193A (en) * | 2017-11-02 | 2018-04-06 | 李兴乐 | A kind of flavor leaf mustard and its method for salting |
-
2018
- 2018-11-30 CN CN201811458009.1A patent/CN109349569A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543882A (en) * | 2013-10-24 | 2015-04-29 | 罗连英 | Preparation method of pickled cucumber with sauce |
| CN106605874A (en) * | 2015-10-23 | 2017-05-03 | 南京苏欣酱菜制品有限公司 | Pickled cucumbers |
| CN106616678A (en) * | 2016-12-23 | 2017-05-10 | 孔德如 | Nutritional type picked vegetable and preparation method thereof |
| CN107874193A (en) * | 2017-11-02 | 2018-04-06 | 李兴乐 | A kind of flavor leaf mustard and its method for salting |
Non-Patent Citations (1)
| Title |
|---|
| 李东光: "《自制家常佐菜小食品》", 31 July 2000, 上海科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279087A (en) * | 2019-08-02 | 2019-09-27 | 西吉县龙王坝农业科技有限公司 | Paste flavor leek and preparation method thereof |
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