CN113017044A - Pickled vegetable salad and preparation method thereof - Google Patents
Pickled vegetable salad and preparation method thereof Download PDFInfo
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- CN113017044A CN113017044A CN201911246151.4A CN201911246151A CN113017044A CN 113017044 A CN113017044 A CN 113017044A CN 201911246151 A CN201911246151 A CN 201911246151A CN 113017044 A CN113017044 A CN 113017044A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000012033 vegetable salad Nutrition 0.000 title claims abstract description 17
- 235000021110 pickles Nutrition 0.000 claims abstract description 99
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 76
- 235000015067 sauces Nutrition 0.000 claims abstract description 55
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 41
- 238000005520 cutting process Methods 0.000 claims abstract description 37
- 235000013311 vegetables Nutrition 0.000 claims abstract description 35
- 235000012045 salad Nutrition 0.000 claims abstract description 25
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 16
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 16
- 235000003228 Lactuca sativa Nutrition 0.000 claims abstract description 16
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 235000020232 peanut Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 15
- 238000005303 weighing Methods 0.000 claims abstract description 15
- 238000003287 bathing Methods 0.000 claims abstract description 12
- 235000010675 chips/crisps Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 70
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 42
- 244000291564 Allium cepa Species 0.000 claims description 28
- 240000002234 Allium sativum Species 0.000 claims description 28
- 240000004160 Capsicum annuum Species 0.000 claims description 28
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 28
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 28
- 239000001728 capsicum frutescens Substances 0.000 claims description 28
- 235000004611 garlic Nutrition 0.000 claims description 28
- 235000008397 ginger Nutrition 0.000 claims description 28
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 21
- 235000021109 kimchi Nutrition 0.000 claims description 21
- 238000007789 sealing Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 13
- 235000008960 ketchup Nutrition 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 241000722363 Piper Species 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 239000011362 coarse particle Substances 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 241000186660 Lactobacillus Species 0.000 abstract description 2
- 229940039696 lactobacillus Drugs 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 241000207961 Sesamum Species 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 235000021108 sauerkraut Nutrition 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000003892 spreading Methods 0.000 description 4
- 230000007480 spreading Effects 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 244000000010 microbial pathogen Species 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012027 fruit salads Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 210000000514 hepatopancreas Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses pickled vegetable salad which comprises the following raw materials in parts by weight: 400-500 parts by weight of bath pickles, 80-100 parts by weight of fried peanut kernels, 7-10 parts by weight of salt, 25-30 parts by weight of white sugar, 3-7 parts by weight of monosodium glutamate, 0.1-0.3 part by weight of cooked sesame, 80-100 parts by weight of pickle seasoning sauce and 100-120 parts by weight of lettuce; the manufacturing method of the pickled vegetable salad comprises the following steps: firstly, cutting pickled vegetables for bathing into 2-3 cm blocks, weighing the crisp peanut kernels, salt, white sugar, monosodium glutamate and pickled vegetable seasoning sauce according to a proportion, uniformly stirring, filling the mixture into the middle of a disc, cutting the lettuce into threads, enclosing the periphery of the disc, and then spraying cooked sesame to obtain the pickled vegetable salad. The pickle salad of the invention is rich in a large amount of active lactobacillus, which is more beneficial to health; the preparation method preserves the nutrient components of the vegetables, and ensures the safety and health of eating.
Description
Technical Field
The invention relates to pickled vegetable salad and a preparation method thereof, belonging to the technical field of food.
Background
The salad is a nutritional food, is deeply loved by people because of the characteristics of bright color, beautiful appearance, fresh, tender and tasty taste, and capability of relieving greasiness and stimulating appetite, and the preparation method is simple, and can ensure that the nutritional ingredients of the food are not damaged to the maximum extent. The salads mainly include three types, namely fruit salads, vegetable salads and other salads. Vegetable salad is a very nutritious and healthy diet. Firstly, most of the vegetable is not required to be heated, so that various nutrients in the vegetables can be kept to the maximum extent not to be damaged or lost. Secondly, most of the vegetable salad chooses more than 3 vegetables to eat together, and the vegetable salad also plays a good complementary role in nutrition. It has obvious effects of reducing weight, maintaining beauty and keeping young.
The pickle is a lactic acid fermentation vegetable product with unique flavor, has various raw materials, simple and convenient preparation, low cost, convenient eating, good sensory quality, proper taste and the like. The sauerkraut is rich in lactic acid, and can stimulate digestive gland to secrete digestive juice, and help digestion and absorption of food. The long-term consumption of the pickle can increase beneficial bacteria in intestines and stomach, inhibit pathogenic bacteria in intestines, reduce the probability of gastrointestinal diseases and increase the body resistance.
With the development of society and the improvement of living standard, people pay more and more attention to health. The pickle for bath is generally eaten after being soaked for one to two nights, and is like bath, also called as Sichuan pickle. Pickled vegetables which are pickled vegetables have salty and sour taste, crisp and fresh mouthfeel, bright color and luster, strong fragrance, appetizing and refreshing, sobering up and greasy, are suitable for the old and the young, and can be prepared all the year round, but the climate environment is very exquisite during the preparation, the pickled vegetables are common dishes at home and throughout the day, and the pickled vegetables are well known as appetizers for the well-known family members of the Sichuan family. It is rich in active lactobacillus. The method can effectively remove pathogenic microorganisms on the surface of the vegetables without adopting a heat sterilization mode in the fermentation process of the pickled vegetables for bathing, preserve the nutrient components of the vegetables and ensure the edible safety. At present, salad with pickled vegetable taste is not available on the market.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the pickle salad which is rich in lactic acid bacteria, simple in preparation method, healthy and safe to eat and the preparation method thereof.
The purpose of the invention is realized by the following technical scheme:
the pickle salad comprises the following raw materials in parts by weight: 400-500 parts by weight of bath pickles, 80-100 parts by weight of fried peanut kernels, 7-10 parts by weight of salt, 25-30 parts by weight of white sugar, 3-7 parts by weight of monosodium glutamate, 0.1-0.3 part by weight of cooked sesame, 80-100 parts by weight of pickle seasoning sauce and 100-120 parts by weight of lettuce.
The pickle seasoning sauce is prepared from the following raw materials in parts by weight: 500-600 parts of rapeseed oil, 40-50 parts of garlic, 20-30 parts of scallion, 80-90 parts of green pepper, 25-35 parts of ginger, 60-70 parts of pickled red pepper, 20-30 parts of green pepper and 1000-1500 parts of pickle liquor.
A preparation method of sauerkraut salad comprises the following steps:
firstly, cutting pickled vegetables for bathing into 2-3 cm blocks, weighing the fried and crisp peanut kernels, salt, white sugar, monosodium glutamate and pickled vegetable seasoning sauce according to a proportion, uniformly stirring, filling the mixture into the middle of a disc, cutting the lettuce into threads, enclosing the periphery of the disc, and then spraying cooked sesame to obtain the pickled vegetable salad.
The preparation method of the kimchi ketchup includes the following steps:
s1, selecting materials: selecting pickle liquor which is fully fermented and has better flavor;
s2, concentrating: concentrating the pickle liquor by using a rotary evaporator until the content of soluble solid matters in the pickle liquor is more than 30%;
s3, preparing the pickle seasoning sauce: weighing rapeseed oil, garlic, scallion, green pepper, ginger, pickled red pepper and green pepper according to a proportion, cutting the garlic and the ginger into particles, cutting the green pepper into larger particles, cutting the scallion into thin strips with the length of about 1-4 cm, chopping the pickled red pepper, heating the rapeseed oil to boiling, adding the processed garlic, scallion, green pepper, pickled red pepper, ginger and pepper, frying for 1-3 min, cooling the seasoning to room temperature after the seasoning is taken out of a pot, and mixing the seasoning cooled to the room temperature with the pickle concentrated solution according to the mass ratio of 1: 1, uniformly mixing to prepare the pickle seasoning sauce;
s4, filling and sealing: packaging the prepared pickle seasoning sauce into bags, wherein each bag contains 100g of the pickle seasoning sauce, and sealing the bags by heat sealing under the conditions of atmospheric pressure and room temperature;
s5, storage: storing the pickle seasoning sauce at the temperature of 0-6 ℃ for later use.
The invention has the beneficial effects that: (1) the pickled vegetables for bathing are fermented by lactic acid bacteria, so that the pickled vegetables for bathing are rich in a large amount of active lactic acid bacteria, and the lactic acid bacteria can help digestion and are beneficial to the health of the intestines of a human body;
(2) the pickle seasoning sauce is prepared from pickle liquid, and because the pickle concentrated solution is not boiled, the pickle flavor of salad can be reflected to the maximum extent, and the pickle seasoning sauce is rich in a large amount of active lactic acid bacteria;
(3) compared with the traditional salad, the salad for the pickled vegetables is safer and healthier, pathogenic microorganisms on the surfaces of the vegetables can be effectively eliminated without adopting a heat sterilization mode in the fermentation process of the pickled vegetables for bathing, the nutrient contents of the vegetables are preserved, and the edible safety and health are ensured.
Detailed Description
The technical solutions of the present invention are further described in detail below with reference to examples, but the scope of the present invention is not limited to the following.
Example 1 a kimchi salad comprising the following raw materials in parts by weight: 400 parts by weight of bath pickle, 80 parts by weight of fried peanut kernels, 7 parts by weight of salt, 25 parts by weight of white sugar, 3 parts by weight of monosodium glutamate, 0.1 part by weight of cooked sesame, 80 parts by weight of pickle seasoning sauce and 100 parts by weight of lettuce.
The pickle seasoning sauce is prepared from the following raw materials in parts by weight: 500 parts by weight of rapeseed oil, 40 parts by weight of garlic, 20 parts by weight of scallion, 80 parts by weight of green pepper, 25 parts by weight of ginger, 60 parts by weight of pickled red pepper, 20 parts by weight of green pepper and 1000 parts by weight of pickle liquor.
A preparation method of sauerkraut salad comprises the following steps:
firstly, cutting pickled vegetables for bathing into 2cm blocks, weighing the fried and crisp peanut kernels, salt, white sugar, monosodium glutamate and pickled vegetable seasoning sauce according to a proportion, uniformly stirring, filling the mixture into the middle of a disc, cutting the lettuce into threads, enclosing the periphery of the disc, and then spreading cooked sesame seeds to obtain the pickled vegetable salad.
The preparation method of the kimchi ketchup includes the following steps:
s1, selecting materials: selecting pickle liquor which is fully fermented and has better flavor;
s2, concentrating: concentrating the pickle liquor by using a rotary evaporator until the content of soluble solid matters in the pickle liquor is more than 30%;
s3, preparing the pickle seasoning sauce: weighing the rapeseed oil, the garlic, the scallion, the green pepper, the ginger, the pickled red pepper and the green pepper according to a proportion, cutting the garlic and the ginger into particles, cutting the green pepper into larger particles, cutting the scallion into thin strips with the length of about 1cm, chopping the pickled red pepper, heating the rapeseed oil to boil, adding the processed garlic, the scallion, the green pepper, the pickled red pepper, the ginger and the pepper for stir-frying for 1min, cooling the seasoning to room temperature after the seasoning is taken out of a pot, and mixing the seasoning cooled to room temperature with a pickle concentrated solution according to a mass ratio of 1: 1, uniformly mixing to prepare the pickle seasoning sauce;
s4, filling and sealing: packaging the prepared pickle seasoning sauce into bags, wherein each bag contains 100g of the pickle seasoning sauce, and sealing the bags by heat sealing under the conditions of atmospheric pressure and room temperature;
s5, storage: storing the pickle seasoning sauce at 0 deg.C for use.
Example 2 a kimchi salad comprising the following raw materials in parts by weight: 420 parts by weight of bath pickle, 85 parts by weight of fried peanut kernels, 8 parts by weight of salt, 26 parts by weight of white sugar, 4 parts by weight of monosodium glutamate, 0.2 part by weight of cooked sesame, 84 parts by weight of pickle seasoning sauce and 105 parts by weight of lettuce.
The pickle seasoning sauce is prepared from the following raw materials in parts by weight: 510 parts by weight of rapeseed oil, 42 parts by weight of garlic, 23 parts by weight of scallion, 82 parts by weight of green pepper, 27 parts by weight of ginger, 63 parts by weight of pickled red pepper, 24 parts by weight of green pepper and 1100 parts by weight of kimchi juice.
A preparation method of sauerkraut salad comprises the following steps:
firstly, cutting pickled vegetables for bathing into 2.5cm blocks, weighing the fried and crisp peanut kernels, salt, white sugar, monosodium glutamate and pickled vegetable seasoning sauce according to a proportion, uniformly stirring, filling the mixture into the middle of a disc, cutting the lettuce into threads, enclosing the periphery of the disc, and then spraying cooked sesame seeds to obtain the pickled vegetable salad.
The preparation method of the kimchi ketchup includes the following steps:
s1, selecting materials: selecting pickle liquor which is fully fermented and has better flavor;
s2, concentrating: concentrating the pickle liquor by using a rotary evaporator until the content of soluble solid matters in the pickle liquor is more than 30%;
s3, preparing the pickle seasoning sauce: weighing the rapeseed oil, the garlic, the scallion, the green pepper, the ginger, the pickled red pepper and the green pepper according to a proportion, cutting the garlic and the ginger into particles, cutting the green pepper into larger particles, cutting the scallion into thin strips with the length of about 2cm, chopping the pickled red pepper, heating the rapeseed oil to boil, adding the processed garlic, the scallion, the green pepper, the pickled red pepper, the ginger and the pepper for stir-frying for 1.5min, cooling the seasoning to room temperature after the seasoning is taken out of a pot, and mixing the seasoning cooled to room temperature with the pickle concentrated solution according to a mass ratio of 1: 1, uniformly mixing to prepare the pickle seasoning sauce;
s4, filling and sealing: packaging the prepared pickle seasoning sauce into bags, wherein each bag contains 100g of the pickle seasoning sauce, and sealing the bags by heat sealing under the conditions of atmospheric pressure and room temperature;
s5, storage: storing the pickle seasoning sauce at 1 deg.C for use.
Example 3 a kimchi salad comprising the following raw materials in parts by weight: 440 parts of bath pickle, 87 parts of fried peanut kernels, 9 parts of salt, 27 parts of white sugar, 5 parts of monosodium glutamate, 0.25 part of cooked sesame seeds, 89 parts of pickle seasoning sauce and 110 parts of lettuce.
The pickle seasoning sauce is prepared from the following raw materials in parts by weight: 550 parts by weight of rapeseed oil, 46 parts by weight of garlic, 27 parts by weight of scallion, 86 parts by weight of green pepper, 31 parts by weight of ginger, 66 parts by weight of pickled red pepper, 28 parts by weight of green pepper and 1200 parts by weight of pickle liquor.
A preparation method of sauerkraut salad comprises the following steps:
firstly, cutting pickled vegetables for bathing into 3cm blocks, weighing the fried and crisp peanut kernels, salt, white sugar, monosodium glutamate and pickled vegetable seasoning sauce according to a proportion, uniformly stirring, filling the mixture into the middle of a disc, cutting the lettuce into threads, enclosing the periphery of the disc, and then spreading cooked sesame seeds to obtain the pickled vegetable salad.
The preparation method of the kimchi ketchup includes the following steps:
s1, selecting materials: selecting pickle liquor which is fully fermented and has better flavor;
s2, concentrating: concentrating the pickle liquor by using a rotary evaporator until the content of soluble solid matters in the pickle liquor is more than 30%;
s3, preparing the pickle seasoning sauce: weighing the rapeseed oil, the garlic, the scallion, the green pepper, the ginger, the pickled red pepper and the green pepper according to a proportion, cutting the garlic and the ginger into particles, cutting the green pepper into larger particles, cutting the scallion into thin strips with the length of about 3cm, chopping the pickled red pepper, heating the rapeseed oil to boil, adding the processed garlic, the scallion, the green pepper, the pickled red pepper, the ginger and the pepper for stir-frying for 2min, cooling the seasoning to room temperature after the seasoning is taken out of a pot, and mixing the seasoning cooled to room temperature with a pickle concentrated solution according to a mass ratio of 1: 1, uniformly mixing to prepare the pickle seasoning sauce;
s4, filling and sealing: packaging the prepared pickle seasoning sauce into bags, wherein each bag contains 100g of the pickle seasoning sauce, and sealing the bags by heat sealing under the conditions of atmospheric pressure and room temperature;
s5, storage: storing the kimchi ketchup at 3 deg.C for later use.
Example 4 a kimchi salad comprising the following raw materials in parts by weight: 460 parts by weight of bath pickle, 95 parts by weight of fried peanut kernels, 8 parts by weight of salt, 29 parts by weight of white sugar, 6 parts by weight of monosodium glutamate, 0.3 part by weight of cooked sesame, 96 parts by weight of pickle seasoning sauce and 115 parts by weight of lettuce.
The pickle seasoning sauce is prepared from the following raw materials in parts by weight: 585 parts by weight of rapeseed oil, 47 parts by weight of garlic, 28 parts by weight of scallion, 88 parts by weight of green pepper, 33 parts by weight of ginger, 68 parts by weight of pickled red pepper, 27 parts by weight of green pepper and 1400 parts by weight of kimchi juice.
A preparation method of sauerkraut salad comprises the following steps:
firstly, cutting pickled vegetables for bathing into 3cm blocks, weighing the fried and crisp peanut kernels, salt, white sugar, monosodium glutamate and pickled vegetable seasoning sauce according to a proportion, uniformly stirring, filling the mixture into the middle of a disc, cutting the lettuce into threads, enclosing the periphery of the disc, and then spreading cooked sesame seeds to obtain the pickled vegetable salad.
The preparation method of the kimchi ketchup includes the following steps:
s1, selecting materials: selecting pickle liquor which is fully fermented and has better flavor;
s2, concentrating: concentrating the pickle liquor by using a rotary evaporator until the content of soluble solid matters in the pickle liquor is more than 30%;
s3, preparing the pickle seasoning sauce: weighing the rapeseed oil, the garlic, the scallion, the green pepper, the ginger, the pickled red pepper and the green pepper according to a proportion, cutting the garlic and the ginger into particles, cutting the green pepper into larger particles, cutting the scallion into thin strips with the length of about 3cm, chopping the pickled red pepper, heating the rapeseed oil to boil, adding the processed garlic, the scallion, the green pepper, the pickled red pepper, the ginger and the pepper for stir-frying for 2.5min, cooling the seasoning to room temperature after the seasoning is taken out of a pot, and mixing the seasoning cooled to room temperature with the pickle concentrated solution according to a mass ratio of 1: 1, uniformly mixing to prepare the pickle seasoning sauce;
s4, filling and sealing: packaging the prepared pickle seasoning sauce into bags, wherein each bag contains 100g of the pickle seasoning sauce, and sealing the bags by heat sealing under the conditions of atmospheric pressure and room temperature;
s5, storage: storing the kimchi ketchup at 4 deg.C for later use.
Example 5 a kimchi salad comprising the following raw materials in parts by weight: 500 parts by weight of bath pickle, 100 parts by weight of fried peanut kernels, 10 parts by weight of salt, 30 parts by weight of white sugar, 7 parts by weight of monosodium glutamate, 0.3 part by weight of cooked sesame, 100 parts by weight of pickle seasoning sauce and 120 parts by weight of lettuce.
The pickle seasoning sauce is prepared from the following raw materials in parts by weight: 600 parts by weight of rapeseed oil, 50 parts by weight of garlic, 30 parts by weight of scallion, 90 parts by weight of green pepper, 35 parts by weight of ginger, 70 parts by weight of pickled red pepper, 30 parts by weight of green pepper and 1500 parts by weight of pickle liquor.
A preparation method of sauerkraut salad comprises the following steps:
firstly, cutting pickled vegetables for bathing into 3cm blocks, weighing the fried and crisp peanut kernels, salt, white sugar, monosodium glutamate and pickled vegetable seasoning sauce according to a proportion, uniformly stirring, filling the mixture into the middle of a disc, cutting the lettuce into threads, enclosing the periphery of the disc, and then spreading cooked sesame seeds to obtain the pickled vegetable salad.
The preparation method of the kimchi ketchup includes the following steps:
s1, selecting materials: selecting pickle liquor which is fully fermented and has better flavor;
s2, concentrating: concentrating the pickle liquor by using a rotary evaporator until the content of soluble solid matters in the pickle liquor is more than 30%;
s3, preparing the pickle seasoning sauce: weighing the rapeseed oil, the garlic, the scallion, the green pepper, the ginger, the pickled red pepper and the green pepper according to a proportion, cutting the garlic and the ginger into particles, cutting the green pepper into larger particles, cutting the scallion into thin strips with the length of about 4cm, chopping the pickled red pepper, heating the rapeseed oil to boil, adding the processed garlic, the scallion, the green pepper, the pickled red pepper, the ginger and the pepper for stir-frying for 3min, cooling the seasoning to room temperature after the seasoning is taken out of a pot, and mixing the seasoning cooled to room temperature with a pickle concentrated solution according to a mass ratio of 1: 1, uniformly mixing to prepare the pickle seasoning sauce;
s4, filling and sealing: packaging the prepared pickle seasoning sauce into bags, wherein each bag contains 100g of the pickle seasoning sauce, and sealing the bags by heat sealing under the conditions of atmospheric pressure and room temperature;
s5, storage: storing the kimchi ketchup at 6 deg.C for later use.
Claims (4)
1. The pickle salad is characterized by comprising the following raw materials in parts by weight: 400-500 parts by weight of bath pickles, 80-100 parts by weight of fried peanut kernels, 7-10 parts by weight of salt, 25-30 parts by weight of white sugar, 3-7 parts by weight of monosodium glutamate, 0.1-0.3 part by weight of cooked sesame, 80-100 parts by weight of pickle seasoning sauce and 100-120 parts by weight of lettuce.
2. The kimchi salad according to claim 1, wherein the kimchi ketchup is composed of the following raw materials in parts by weight: 500-600 parts of rapeseed oil, 40-50 parts of garlic, 20-30 parts of scallion, 80-90 parts of green pepper, 25-35 parts of ginger, 60-70 parts of pickled red pepper, 20-30 parts of green pepper and 1000-1500 parts of pickle liquor.
3. The kimchi salad preparation method according to claim 1 or 2, comprising the steps of: firstly, cutting pickled vegetables for bathing into 2-3 cm blocks, weighing the crisp peanut kernels, salt, white sugar, monosodium glutamate and pickled vegetable seasoning sauce according to a proportion, uniformly stirring, filling the mixture into the middle of a disc, cutting the lettuce into threads, enclosing the periphery of the disc, and then spraying cooked sesame to obtain the pickled vegetable salad.
4. The method of preparing kimchi salad according to claim 3, wherein the method of preparing kimchi ketchup comprises the steps of:
s1, selecting materials: selecting pickle liquor which is fully fermented;
s2, concentrating: concentrating the pickle liquor by using a rotary evaporator until the content of soluble solid matters in the pickle liquor is more than 30%;
s3, preparing the pickle seasoning sauce: weighing rapeseed oil, garlic, scallion, green pepper, ginger, pickled red pepper and green pepper according to a proportion, cutting the garlic and the ginger into particles, cutting the green pepper into coarse particles, cutting the scallion into thin strips with the length of about 1-4 cm, chopping the pickled red pepper, heating the rapeseed oil to boiling, adding the processed garlic, scallion, green pepper, pickled red pepper, ginger and pepper for stir-frying, wherein the stir-frying time is 1-3 min, cooling the seasoning to room temperature after the seasoning is taken out of a pot, and mixing the seasoning cooled to room temperature with a pickle concentrated solution according to a mass ratio of 1: 1, uniformly mixing to prepare the pickle seasoning sauce;
s4, filling and sealing: packaging the prepared pickle seasoning sauce into bags, wherein each bag is 100g, and sealing the bags by heat sealing under the conditions of atmospheric pressure and room temperature;
s5, storage: storing the pickle seasoning sauce at the temperature of 0-6 ℃ for later use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911246151.4A CN113017044A (en) | 2019-12-08 | 2019-12-08 | Pickled vegetable salad and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911246151.4A CN113017044A (en) | 2019-12-08 | 2019-12-08 | Pickled vegetable salad and preparation method thereof |
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| Publication Number | Publication Date |
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| CN113017044A true CN113017044A (en) | 2021-06-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911246151.4A Withdrawn CN113017044A (en) | 2019-12-08 | 2019-12-08 | Pickled vegetable salad and preparation method thereof |
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| Country | Link |
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| CN (1) | CN113017044A (en) |
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2019
- 2019-12-08 CN CN201911246151.4A patent/CN113017044A/en not_active Withdrawn
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Application publication date: 20210625 |