CN115381059A - Preparation method of pickled Chinese chives - Google Patents
Preparation method of pickled Chinese chives Download PDFInfo
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- CN115381059A CN115381059A CN202211048248.6A CN202211048248A CN115381059A CN 115381059 A CN115381059 A CN 115381059A CN 202211048248 A CN202211048248 A CN 202211048248A CN 115381059 A CN115381059 A CN 115381059A
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- pickled
- leek
- food
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- fish
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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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of pickled leek food, which comprises pickled leek food, pickled leek meat food and pickled leek fish food, wherein the pickled materials of the pickled leek food comprise leek, pickled hot pepper, dried chili powder, salt, monosodium glutamate, white spirit, cool boiled water or mountain spring water and white sugar; the pickling materials of the leek pickled meat food comprise leek, pork, sticky rice, pickled pepper, dried pepper powder, salt, monosodium glutamate, five spice powder, white spirit, cool boiled water or spring water, pepper and white sugar; the pickling materials of the leek pickled fish food comprise leek, fish, sticky rice, pickled pepper, dried pepper powder, salt, monosodium glutamate, five spice powder, white spirit, cool boiled water or spring water, pepper and white sugar; the pickled non-vegetables, the leek pickled meat and the leek pickled fish prepared by the method do not contain any pigment and preservative, have original taste, bright and natural color, rich fragrance and long aftertaste.
Description
Technical Field
The invention relates to the technical field of pickled foods, in particular to a preparation method of a pickled Chinese chive food.
Background
The pickling agent forms a solution, and then diffuses and permeates into the food tissues, so that the water activity in the food tissues is reduced, the osmotic pressure is improved, the activities of food microorganisms and enzymes are inhibited, and the food pickling process is finished. The existing food has various pickling forms, the pickling agent is more than five flowers and eight doors, various preservatives and pigments are added at will, so that the taste of the pickled food is reduced, and the addition of a large amount of the preservatives and pigments can cause certain damage to human health. Therefore, the application provides a leek pickled food without adding any preservative and pigment.
Disclosure of Invention
The embodiment of the application provides a preparation method of the pickled Chinese chive food, and the pickled non-vegetables, the pickled Chinese chive meat and the pickled Chinese chive fish prepared by the method do not contain any pigment and preservative, have original taste, bright and natural color, rich fragrance and long aftertaste.
The embodiment of the application provides a preparation method of leek pickled food, which comprises leek pickled food, leek pickled meat food and leek pickled fish food,
the pickled leek food comprises pickling materials including leeks, pickled peppers, dried chili powder, salt, monosodium glutamate, white spirit, cool boiled water or spring water and white sugar;
the pickling materials of the leek pickled meat food comprise leek, pork, sticky rice, pickled pepper, dried pepper powder, salt, monosodium glutamate, five spice powder, white spirit, cool boiled water or spring water, pepper and white sugar;
the pickling materials of the leek pickled fish food comprise leek, fish, sticky rice, pickled pepper, dried pepper powder, salt, monosodium glutamate, five spice powder, white spirit, cool boiled water or spring water, pepper and white sugar.
The leek pickled food further comprises 15-20 parts of leek, 3-5 parts of pickled pepper, 1-2 parts of dried chili powder, 1-3 parts of salt, 0.5-1 part of monosodium glutamate, 0.5-1 part of white spirit, 0.5-1 part of cold boiled water or mountain spring water and 0.5-1 part of white sugar.
The raw materials of the leek salted meat food further comprise 3-8 parts of leek, 13-18 parts of pork, 3-8 parts of glutinous rice, 2-5 parts of pickled pepper, 1-2 parts of dried pepper powder, 1-3 parts of salt, 0.5-1 part of monosodium glutamate, 1-2 parts of five spice powder, 0.5-1 part of white spirit, 0.5-1 part of cool boiled water or spring water, 0.5-1 part of pepper and 0.5-2 parts of white sugar.
The raw materials of the leek salted fish food further comprise 3-8 parts of leek, 13-18 parts of fish, 3-8 parts of glutinous rice, 2-5 parts of pickled pepper, 1-2 parts of dried pepper powder, 1-3 parts of salt, 0.5-1 part of monosodium glutamate, 1-2 parts of five spice powder, 0.5-1 part of white spirit, 0.5-1 part of cool boiled water or spring water, 0.5-1 part of pepper and 0.5-2 parts of white sugar.
The method for preparing the three pickled foods of the leek pickled food, the leek pickled meat food and the leek pickled fish food by adopting the raw materials comprises the following steps:
(1) Firstly, preparing food materials according to required raw materials and weight thereof;
(2) Then, cleaning and drying the Chinese chives, and kneading for later use; cleaning pork, cutting the pork into blocks, and salting the cut pork with salt for later use; removing viscera of fish, cleaning, and pickling with salt for later use;
(3) Steaming glutinous rice and cooling;
(4) Selecting three placing containers, and placing the Chinese chives, the pork and the Chinese chives and the fish respectively;
(5) Then adding the required ingredients into the container, and uniformly stirring to fully fuse the ingredients and the food materials;
(6) And finally, subpackaging the preserved fruits into a pickling container, compacting and sealing the pickled fruits, and then placing the pickled fruits in a sealed space in a shade place for 2-10 months, so that the pickled fruits can be unpackaged and eaten.
Further, the leek, the pork and the fish in the step (2) are all fresh food materials.
Further, the pork and the fish in the step (2) are salted with salt for 2 to 4 days.
Further, the container for placing the food materials and the ingredients in the step (4) is a kitchen basin.
Further, any one of a chopstick mode or a hand-grabbing mode is selected as the stirring mode of the ingredients and the food materials in the step (5).
Further, the pickling container in (6) can be a plastic barrel, a wooden barrel or porcelain.
One or more technical solutions provided in the embodiments of the present application have at least the following technical effects or advantages: the pickled Chinese chives, the pickled Chinese chives meat and the pickled Chinese chives and the pickled fish do not contain any pigment or preservative, have original taste, bright and natural color, rich fragrance and long aftertaste, are special gouts for minority people, and are good health-care food for family and travel.
Detailed Description
In order to facilitate an understanding of the present invention, a more complete description of the present invention is provided below. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
A pickled food containing folium Allii tuberosi comprises pickled food, pickled meat food, and pickled fish food;
the pickled leek food comprises pickling materials including leek, pickled pepper, dried chili powder, salt, monosodium glutamate, chinese liquor, cold boiled water or spring water, and white sugar;
the pickled leek meat food comprises the pickling materials of leek, pork, sticky rice, pickled hot pepper, dried chili powder, salt, monosodium glutamate, five spice powder, white spirit, cold boiled water or spring water, pepper and white sugar;
the pickled leek fish food comprises the pickling materials of leek, fish, sticky rice, pickled pepper, dried chili powder, salt, monosodium glutamate, five spice powder, white spirit, cold boiled water or spring water, pepper and white sugar.
The weight of the raw materials required by the leek pickled food is 15-20kg of leek, 3-5kg of pickled pepper, 1-2kg of dried chili powder, 1-3kg of salt, 0.5-1kg of monosodium glutamate, 0.5-1kg of white spirit, 0.5-1kg of cold boiled water or spring water and 0.5-1kg of white sugar;
the raw materials of the leek salted meat food comprise 3-8kg of leek, 13-18kg of pork, 3-8kg of sticky rice, 2-5kg of pickled pepper, 1-2kg of dried chili powder, 1-3kg of salt, 0.5-1kg of monosodium glutamate, 1-2kg of five spice powder, 0.5-1kg of white spirit, 0.5-1kg of cool boiled water or spring water, 0.5-1kg of pepper and 0.5-2kg of white sugar;
the raw materials of the leek salted fish food comprise 3-8kg of leek, 13-18kg of fish, 3-8kg of sticky rice, 2-5kg of pickled pepper, 1-2kg of dried chili powder, 1-3kg of salt, 0.5-1kg of monosodium glutamate, 1-2kg of five spice powder, 0.5-1kg of white spirit, 0.5-1kg of cool boiled water or spring water, 0.5-1kg of pepper and 0.5-2kg of white sugar.
The method for preparing the three pickled foods of the leek pickled food, the leek pickled meat food and the leek pickled fish food by adopting the raw materials comprises the following steps:
(1) Firstly, preparing food materials according to required raw materials and weight thereof;
(2) Then, cleaning and drying the Chinese chives, and kneading for later use; cleaning pork, cutting into blocks, and salting with salt for later use; removing viscera of fish, cleaning, and pickling with salt for use;
(3) Steaming glutinous rice and cooling;
(4) Selecting three placing containers, and placing the Chinese chives, the pork and the Chinese chives and the fish respectively;
(5) Then adding the required ingredients into the container, and uniformly stirring to fully fuse the ingredients and the food materials;
(6) And finally, subpackaging the preserved fruits into a pickling container, compacting and sealing the pickled fruits, and then placing the pickled fruits in a sealed space in a shade place for 2-10 months, so that the pickled fruits can be unpackaged and eaten.
The Chinese chives, the pork and the fish in the step (2) are all fresh food materials.
In the step (2), the pork is salted for 2-4 days, and the fish is salted with salt.
The container for placing the food materials and ingredients in the step (4) can be selected from kitchen basins.
The stirring mode of the ingredients and the food materials in the step (5) can be uniformly grabbed by chopsticks or hands, and if the ingredients are uniformly grabbed by the hands, disposable gloves are required to be worn, so that the food sanitation is guaranteed.
The pickling container in (6) can be plastic barrel, wooden barrel or porcelain.
The technical scheme in the embodiment of the application at least has the following technical effects or advantages: the pickled Chinese chives, the pickled Chinese chives meat and the pickled Chinese chives and the pickled fish do not contain any pigment or preservative, have original taste, bright and natural color, rich fragrance and long aftertaste, are special gouts for minority people, and are good health-care food for family and travel.
The pork in the leek-cured meat food can be replaced by other meats, such as edible meats like mutton and beef.
The fish in this application is edible fish.
The leek in the application can be any edible leek varieties such as leek leaves, leek roots and the like.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made to the present invention by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of a leek pickled food comprises a leek pickled food, a leek pickled meat food and a leek pickled fish food, and is characterized in that:
the pickled leek food comprises pickling materials including leeks, pickled peppers, dried chili powder, salt, monosodium glutamate, white spirit, cool boiled water or spring water and white sugar;
the pickled leek meat food comprises pickling materials of leek, pork, sticky rice, pickled hot pepper, dried chili powder, salt, monosodium glutamate, five spice powder, white spirit, cold boiled water or spring water, pepper and white sugar;
the pickling materials of the leek pickled fish food comprise leek, fish, sticky rice, pickled pepper, dried pepper powder, salt, monosodium glutamate, five spice powder, white spirit, cool boiled water or spring water, pepper and white sugar.
2. The method for preparing a pickled leek food as claimed in claim 1, wherein the method comprises the steps of: the leek pickled food comprises, by weight, 15-20 parts of leeks, 3-5 parts of pickled peppers, 1-2 parts of dried chili powder, 1-3 parts of salt, 0.5-1 part of monosodium glutamate, 0.5-1 part of white spirit, 0.5-1 part of cold boiled water or spring water and 0.5-1 part of white sugar.
3. The method for preparing a pickled leek food as claimed in claim 1, wherein the method comprises the steps of: the leek salted meat food comprises, by weight, 3-8 parts of leeks, 13-18 parts of pork, 3-8 parts of glutinous rice, 2-5 parts of pickled peppers, 1-2 parts of dried chili powder, 1-3 parts of salt, 0.5-1 part of monosodium glutamate, 1-2 parts of five spice powder, 0.5-1 part of white spirit, 0.5-1 part of cold boiled water or spring water, 0.5-1 part of pepper and 0.5-2 parts of white sugar.
4. The method for preparing a pickled leek food as claimed in claim 1, wherein the method comprises the steps of: the leek salted fish food comprises, by weight, 3-8 parts of leeks, 13-18 parts of fish, 3-8 parts of glutinous rice, 2-5 parts of pickled peppers, 1-2 parts of dried chili powder, 1-3 parts of salt, 0.5-1 part of monosodium glutamate, 1-2 parts of five spice powder, 0.5-1 part of white spirit, 0.5-1 part of cold boiled water or spring water, 0.5-1 part of pepper and 0.5-2 parts of white sugar.
5. The method for preparing a pickled leek food according to claim 1, wherein the method comprises the steps of: the method for preparing the three pickled foods of the leek pickled food, the leek pickled meat food and the leek pickled fish food by adopting the raw materials comprises the following steps:
(1) Firstly, preparing food materials according to required raw materials and weight thereof;
(2) Then, cleaning and drying the Chinese chives, and kneading for later use; cleaning pork, cutting the pork into blocks, and salting the cut pork with salt for later use; removing viscera of fish, cleaning, and pickling with salt for use;
(3) Steaming glutinous rice and cooling;
(4) Selecting three placing containers, and placing leeks, pork and leeks and fish respectively;
(5) Then adding the required ingredients into the container, and uniformly stirring to fully fuse the ingredients and the food materials;
(6) And finally, subpackaging the preserved fruits into a pickling container, compacting and sealing the pickled fruits, and then placing the pickled fruits in a sealed space in a shade place for 2-10 months, so that the pickled fruits can be unpackaged and eaten.
6. The method for preparing a leek root pickled food as claimed in claim 5, wherein the method comprises the following steps: the Chinese chives, the pork and the fish in the step (2) are all fresh food materials.
7. The method for preparing a pickled leek root food according to claim 5, wherein the method comprises the following steps: in the step (2), the pork is salted by salt and the fish is salted by salt for 2-4 days.
8. The method for preparing a leek root pickled food as claimed in claim 5, wherein the method comprises the following steps: the container for placing the food materials and ingredients in the step (4) is a kitchen basin.
9. The method for preparing a leek root pickled food as claimed in claim 5, wherein the method comprises the following steps: in the step (5), any one of a chopstick stirring mode and a hand-grabbing stirring mode is selected as the stirring mode of the ingredients and the food materials.
10. The method for preparing a pickled leek root food according to claim 5, wherein the method comprises the following steps: the pickling container in the step (6) can be a plastic barrel, a wooden barrel or porcelain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211048248.6A CN115381059A (en) | 2022-08-30 | 2022-08-30 | Preparation method of pickled Chinese chives |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211048248.6A CN115381059A (en) | 2022-08-30 | 2022-08-30 | Preparation method of pickled Chinese chives |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115381059A true CN115381059A (en) | 2022-11-25 |
Family
ID=84125267
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211048248.6A Withdrawn CN115381059A (en) | 2022-08-30 | 2022-08-30 | Preparation method of pickled Chinese chives |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115381059A (en) |
-
2022
- 2022-08-30 CN CN202211048248.6A patent/CN115381059A/en not_active Withdrawn
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Application publication date: 20221125 |
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| WW01 | Invention patent application withdrawn after publication |