CN1125600C

CN1125600C - Cooking process of Pucai dish as one local flavor food

Info

Publication number: CN1125600C
Application number: CN00108502A
Authority: CN
Inventors: 李增为
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-04-26
Filing date: 2000-04-26
Publication date: 2003-10-29
Anticipated expiration: 2020-04-26
Also published as: CN1276986A

Abstract

The present invention relates to a cooking method of a Pucai dish. The method comprises the following steps: green vegetables and hot peppers which are aired to be subarid are put into a pottery jar; if a Pucai dish contains fish, meat, etc., another pottery jar needs to be prepared; the material is put into the pottery jar, and simultaneously, the material is compressed; 1/3 of space of the pottery jar is reserved to be used for holding new dry straw; when the straw is held, the straw has to be tightly plugged; two short bamboo sheets form a cross shape, and a jar opening is tightly clamped by the two short bamboo sheets; the jar is inversely positioned in a shallow water basin which is full of pure water; the cooking operation of the Pucai dish is completed. The formulation with red yeast and five-spice fish powder for the present invention is as follows: 50 grams of red yeast is required for fish of 50 kilograms; 100 grams of five-spice powder is required for fish of 50 kilograms; 250 grams of spirit with a high degree is required for fish of 50 kilograms. Other kinds of material for the Pucai dish do not need any formulation. Leaven, a preservative agent, perfume, etc., are not required.

Description

A kind of preparation method of salted vegetables

The invention belongs to the agricultural byproducts processing technical field, this technology relates to that a kind of traditional properties food series---the innovative development of salted vegetables series, it is directly connected to Tourism development.

The salted vegetables method is a kind of more ancient storage dish method, and it spreads in minority provinces such as Jiangxi, Hunan, is Sheng with north, Jiangxi one band especially.The salted vegetables of making of this method not only the holding time of a specified duration, and unique flavor, it is different with pickles, " the becoming sour " in Sichuan, Guizhou, and is also totally different with the sauerkraut on ground such as Guangxi, more is different from the sauerkraut and the salted vegetables in northeast.Through slight spontaneous fermentation, its slightly tart flavour of tasting, delicate fragrance is good to eat, is the good merchantable brand that whet the appetite, goes with rice, goes well with wine, and is each code name minister celebrated scholar of Jiangxi such as Wang Anshi, Wen Tianxiang always, separates institutes such as red silk, Li Yourong, Wen Tingshi and like.

Although it is abundant that salted vegetables is made material source, method is simple, all can make throughout the year, because of unmanned innovation, sums up, so fail to squeeze into the market the danger that is on the verge of not to be lost so far!

The objective of the invention is to provide a kind of abundant raw material to the public, simple and easy to do, small investment, instant effect, unique flavor, the typical local food that can produce all the year round---a kind of facture of new salted vegetables.The special called after of the salted vegetables of producing with this method for making " new salted vegetables " is with not other popular salted vegetables or salted vegetables on market.

Technical scheme of the present invention is achieved in that

＜one〉technical process

1) preparation

The last glazed pottery Altar for preparing clean big tripe osculum one or more (deciding) on what of dish amount, about 10 liters of volume, a little louder also can, inside must dry cleansing, the Altar body can not have ventilative trachoma or crackle.Shallow laver is one or more, fresh dry rice straw one bale.You are wanted green vegetables (potherb mustard, leaf mustard etc.), green grass or young crops, pimiento or ternip, the broccoli (radish, broccoli all are cut into half centimeter or one centimeter thick sheet) of pickling, airing becomes half-dried (keeping moisture content 30%-40%), and radish, broccoli etc. is sure not to tan by the sun into stiff.If pickle meat dish such as fish, meat, chicken, duck, also want airing to become half-dried (keeping moisture content 40%-50%), must remove fat meat, internal organ, clean and remove greasy dirt, being cut into several sections after fish is dried spills five-spice powder (per 50 kilograms of fishes is with 100 gram) ， Hong Qu powder (shop of Chinese medicines is available, and per 50 kilograms of fishes restrain with 50), high spirit (per 50 kilograms of fishes with 250 gram) then becomes the spiced salted fish of red colouring agent for food, also used as a Chinese medicine after pickling successfully.

2) pickle work

Become half-dried green vegetables, capsicum to pack among the pottery Altar airing, preferably adorn Altar respectively,, then answer layering to pack into if having only a Altar.If you also want to pickle chicken, duck, fish, meat, then must be equipped with a Altar in addition, meat or fish, vegetables are sure not to load in mixture (all dishes do not need to pickle with salt).Compress while adorning dish, 1/3 volume of reserving pottery Altar is used for loading straw, the jam-pack of must exerting oneself during the dress grass, air is penetrated, with the not tight Altar mouth of two short bamboo chip across, Altar is tipped upside down in the shallow laver that fills with clear water at last, the work of so far pickling promptly comes to an end.If the environment temperature height approximately can open Altar behind the two weeks and get food; If environment temperature is low, approximately will be through one month.

3) technical parameter

Temperature keeps 20 ℃-37 ℃ in the Altar; Relative humidity: 80%.PH value: capsicum, green vegetables 5-4; Fish and meat 6-7; Moisture content: capsicum, green vegetables 30-40%; Fish, meat 40-50%.

＜two〉specification requirement

1) get at every turn the food salted vegetables after, in time seal Altar, in time add fresh straw jam-pack, and pottery Altar in time buckled in the basin, air is entered.Also can be with eating, but follow-up meat or fish, vegetables must handle by above-mentioned requirements with continuous, continue into the timely sealing pottery Altar in back.

2) as finding lack of water in the basin, in time add full clean water.

3) pickle the salted vegetables of success, open pottery Altar after, delicate fragrance Piao nose, as smell the flavor of macerating is arranged, musty, stink or other strange taste, then failure is pickled in explanation, but as long as infusion then is sure to succeed in accordance with the law.Opening Altar checks as finding that minority capsicum, green vegetables or other meat dish go bad, and then should remove immediately, otherwise can cause full Altar salted vegetables to degenerate!

4) be sure not to pickle, can influence local flavor like this with reentering Altar after the salt salted vegetables.

＜three〉exploitation imagination

1, large-scale production salted vegetables, modernized ventilating drying equipment is adopted in suggestion, thermostatic equipment, temperature, humidity, moisture content, pH value detecting instrument are to shorten the production cycle.

2, consider and find a good sale in the other places that pickle factory then must be pooled with cannery.

Claims

1, a kind of salted vegetables preparation method, with sealing Altar or sealing canned dish, in the storage dish sweat, note water-tight, grease proofing, it is characterized in that, become half-dried capsicum to pack among the pottery Altar airing, limit dress dish limit compacting, 1/3rd volumes of reserving pottery Altar are used for loading new dry rice straw, when grass dress the jam-pack of must exerting oneself, with the not tight Altar mouth of two short bamboo chip across, Altar is tipped upside down in the shallow laver that fills with clear water, described pottery Altar is big tripe osculum, the pottery Altar of flawless sand holes, capsicum is not pickled with salt, must not wash by water, must not be stained with greasy dirt, seal Altar with new dry rice straw jam-pack, pottery Altar must tip upside down in the clear water basin; Temperature keeps 20 ℃-37 ℃ in the technical parameter of pickled peppers, the Altar, relative humidity: 80%, and moisture content: 30-40%, pH value: 5-4, salting period: two weeks---one month.