CN110946262A - Method for making household pickled Chinese cabbage - Google Patents

Abstract

The invention relates to a method for preparing household pickled Chinese cabbage, which comprises the following raw materials: pickled Chinese cabbage, salt, white sugar, pepper, aniseed, fennel, cassia bark, ginger slices and cooking wine; the manufacturing method comprises the following steps: cleaning pickled Chinese cabbage, and cutting into strips for later use; uniformly mixing pickled vegetable strips with salt and sugar, and carrying out primary sealed pickling to obtain a primary product; adding fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, rhizoma Zingiberis recens slice, cortex Cinnamomi Japonici, and cooking wine into the primary product, mixing, stirring, and sealing for the second time.

Description

Method for making household pickled Chinese cabbage

Technical Field

The invention relates to a food, in particular to a household pickled Chinese cabbage and a preparation method thereof.

Background

Since ancient times, salted vegetables are indispensable food in human life, are good appetizers before meals, have good color, fragrance, taste, shape and nutrition, are deeply loved by consumers, and are praised as friends in meals. The pickled Chinese cabbage is a common vegetable in daily life of common families, is easy to rot after being stored for a long time, and the salted vegetable has the advantages that: relatively long storage time; before the out-of-season vegetables are not published, the pickles can be eaten in four seasons, and are popular among workers.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides a safe and reliable household pickled Chinese cabbage and a preparation method thereof.

The technical scheme adopted by the invention is as follows:

a method for making household pickled Chinese cabbage is characterized in that the household pickled Chinese cabbage is made from 1000 parts by weight of Chinese cabbage, 150 parts by weight of salt, 80 parts by weight of white sugar, 10 parts by weight of pepper, 22 parts by weight of anise, 6 parts by weight of fennel, 6 parts by weight of cassia bark, 12 parts by weight of ginger slices and 60 parts by weight of cooking wine according to the following procedures:

(1) cleaning pickled Chinese cabbage, and cutting into strips for later use;

(2) uniformly mixing the pickled vegetable strips with salt and sugar, and carrying out primary sealed pickling for 20 days to obtain a primary product;

(3) adding pepper, aniseed, fennel, ginger slices, cassia bark and cooking wine into the primary product, mixing and stirring uniformly, and carrying out secondary sealed pickling for 20 days to obtain the household pickled Chinese cabbage.

Detailed Description

Example 1 prepared were 1000 g of pickled Chinese cabbage, 150 g of salt, 80 g of white sugar, 10 g of zanthoxylum bungeanum, 22 g of anise, 6 g of fennel, 6 g of cinnamon, 12 g of ginger slices and 60 g of cooking wine. The preparation method comprises the following steps:

(1) cleaning pickled Chinese cabbage, and cutting into strips for later use;

(2) uniformly mixing the pickled vegetable strips with salt and sugar, and carrying out primary sealed pickling for 20 days to obtain a primary product;

(3) adding pepper, aniseed, fennel, ginger slices, cassia bark and cooking wine into the primary product, mixing and stirring uniformly, and carrying out secondary sealed pickling for 20 days to obtain the household pickled Chinese cabbage.

Example 2 prepared were 500 g of pickled Chinese cabbage, 75 g of salt, 40 g of white sugar, 5 g of pricklyash peel, 11 g of anise, 3 g of fennel, 3 g of cinnamon, 6 g of ginger slices and 30 g of cooking wine. The preparation method comprises the following steps:

(1) cleaning pickled Chinese cabbage, and cutting into strips for later use;

(2) uniformly mixing the pickled vegetable strips with salt and sugar, and carrying out primary sealed pickling for 20 days to obtain a primary product;

(3) adding pepper, aniseed, fennel, ginger slices, cassia bark and cooking wine into the primary product, mixing and stirring uniformly, and carrying out secondary sealed pickling for 20 days to obtain the household pickled Chinese cabbage.

Claims (1)

1. A method for preparing household pickled Chinese cabbage is characterized by comprising the following steps: the pickled Chinese cabbage seasoning is prepared from the following raw materials, by weight, 1000 parts of pickled Chinese cabbage, 150 parts of salt, 80 parts of white sugar, 10 parts of pepper, 22 parts of anise, 6 parts of fennel, 6 parts of cassia bark, 12 parts of ginger slices and 60 parts of cooking wine, and is prepared by the following steps:

(1) cleaning pickled Chinese cabbage, and cutting into strips for later use;

(2) uniformly mixing the pickled vegetable strips with salt and sugar, and carrying out primary sealed pickling for 20 days to obtain a primary product;

(3) adding pepper, aniseed, fennel, ginger slices, cassia bark and cooking wine into the primary product, mixing and stirring uniformly, and carrying out secondary sealed pickling for 20 days to obtain the household pickled Chinese cabbage.