CN102077964A - Method for preparing spiced winter vegetables - Google Patents
Method for preparing spiced winter vegetables Download PDFInfo
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- CN102077964A CN102077964A CN2009102521337A CN200910252133A CN102077964A CN 102077964 A CN102077964 A CN 102077964A CN 2009102521337 A CN2009102521337 A CN 2009102521337A CN 200910252133 A CN200910252133 A CN 200910252133A CN 102077964 A CN102077964 A CN 102077964A
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Abstract
The invention discloses a method for preparing spiced winter vegetables. The method comprises the following steps of: selecting celery cabbages, salt, five spice powder and mashed garlic; mixing the raw materials for fermenting according to a proportion of 100 kilograms of the celery cabbage, 5-6 kilograms of the salt, 0.2-0.4 kilogram of the five spice powder and 8-10 kilograms of the mashed garlic; and preparing the spiced winter vegetables through the working procedures of selecting materials, cleaning, cutting, airing, pickling, potting for after curing, packaging and obtaining a finished product. The invention has the advantages of simple preparation method, rich raw material resources and low production cost, and the prepared spiced winter vegetables have the advantages of rich nutrition, freshness, delicious taste, salty, savoury, crisp and tender mouthfeeling, fragrant and sweet flavors, brackish palatability, unique flavor and convenience for eating and are ideal nonstaple foods.
Description
Technical field the present invention relates to the non-staple food process technology, directly relates to the preparation method of spiced preserved vegetable.
Background technology is along with the structural readjustment of rural industry, and the industrialization level that vegetables produce is more and more higher, with vegetables be the non-staple food that processes raw material also with more and more diversified, enriched people's dietetic life, catered to the variation of people's tastes.Preserved vegetable are as traditional dish of being loved by the people, and many advantages such as have special taste, nutritious, digesting and appetizing, improve a poor appetite also can satisfy people to the differently flavoured requirement of vegetables.
Summary of the invention the purpose of this invention is to provide the preparation method of a kind of spiced preserved vegetable, is the non-staple food that raw material is processed into a kind of novel taste with the Chinese cabbage.
The object of the present invention is achieved like this: the preparation method of spiced preserved vegetable, technological process comprises successively: select materials → clean → cutting → airing → pickle → tinning after-ripening → packing → finished product.
A, select materials: select the high-quality Chinese cabbage of results in winter, excise old root, extract yellow group, mashed leaf, clean.
B, cutting: dish is cut into wide 1.5 centimetres of left and right sides dish bars, is cut into square or rhombus again.
C, airing: be layered on the seat after the cutting and dry, per 10 kilograms of fresh vegetables dry after arrangement, are dewatered to about the 1.2-2.0 kilogram, are the dish base.At this moment its roughly water content be 60-70%.
D, pickle: the dish base of every double centner, add 8～10 kilograms in spiced salt powder, through fully rubbing, spread skim salt face in the above after the compacting in the clean container of packing into, seal immediately.
E, tinning after-ripening: take out after pickled 2～3 days, add 10～12 kilograms of mashed garlic by every double centner, stir, reinstall in the jar, the limit rim is pressed, add a cover after filling, and sealing cylinder mouth.Place the indoor after-ripening of giving free rein to then, 2～March can be ripe.Heat and impel its after-ripening process to accelerate if carry out Exposure to Sunlight, get final product ripen in advance.
As a kind of improvement project of the present invention, be if carrying out Exposure to Sunlight heats and impel its after-ripening process to accelerate, but ripen in advance; The title " meat or fish preserved vegetable " that adds mashed garlic in the processing, as not claiming " plain preserved vegetable " with mashed garlic, its technology is basic identical with " meat or fish preserved vegetable ", promptly the dish base of pickling after 2～3 days is taken out, and airing 2～3 hours reinstalls in the jar, continue to pickle.
As further scheme of the present invention, be this product mainly by Chinese cabbage, salt, five-spice powder, mashed garlic in proportion mixed culture fermentation form, the proportion relation of its supplementary material is an example with the double centner Chinese cabbage, be the Chinese cabbage double centner, 5～6 kilograms of salt, 0.2～0.4 kilogram of five-spice powder, 8～10 kilograms of mashed garlics.
As another kind of further scheme of the present invention, be that described spiced salt powder is that five-spice powder and salt fully mixed by 1: 15, the five-spice powder proportioning is 1 kilogram of zanthoxylum powder, 4 kilograms of fennel seeds, 3 kilograms in Radix Glycyrrhizae, 2 kilograms on cassia bark, 4.5 kilograms of cloves.
The spiced preserved vegetable new product golden yellow color look that the present invention makes or isabelline, salty delicious and crisp mouth, the matter delicious delicacy that softens, the fragrant and sweet flavor of tool and the degree of saltiness are agreeable to the taste, are the desirable non-staple food of a kind of novel taste.
The preparation method of the spiced preserved vegetable of the specific embodiment, its technological process in turn includes the following steps: select materials → clean → cutting → airing → pickle → tinning after-ripening → packing → finished product.
A, select materials: select the high-quality Chinese cabbage of results in winter, excise old root, extract yellow group, mashed leaf, clean.
B, cutting: dish is cut into wide 1.5 centimetres of left and right sides dish bars, is cut into square or rhombus again.
C, airing: be layered on the seat after the cutting and dry, per 10 kilograms of fresh vegetables dry after arrangement, are dewatered to about 1.2～2.0 kilograms, are the dish base.At this moment its roughly water content be 60～70%.
D, pickle: the dish base of every double centner, add 8～10 kilograms in spiced salt powder, through fully rubbing, spread skim salt face in the above after the compacting in the clean container of packing into, seal immediately.
E, tinning after-ripening: take out after pickled 2～3 days, add 10～12 kilograms of mashed garlic by every double centner, stir, reinstall in the jar, the limit rim is pressed, add a cover after filling, and sealing cylinder mouth.Place the indoor after-ripening of giving free rein to then, 2～March can be ripe.Heat and impel its after-ripening process to accelerate if carry out Exposure to Sunlight, get final product ripen in advance.
Heat and impel its after-ripening process to accelerate if carry out Exposure to Sunlight, but ripen in advance; The title " meat or fish preserved vegetable " that adds mashed garlic in the processing, as not claiming " plain preserved vegetable " with mashed garlic, its technology is basic identical with " meat or fish preserved vegetable ", promptly the dish base of pickling after 2～3 days is taken out, and airing 2～3 hours reinstalls in the jar, continue to pickle.
This product mainly by Chinese cabbage, salt, five-spice powder, mashed garlic in proportion mixed culture fermentation form, the proportion relation of its supplementary material is an example with the double centner Chinese cabbage, is the Chinese cabbage double centner, 5～6 kilograms of salt, 0.2～0.4 kilogram of five-spice powder, 8～10 kilograms of mashed garlics.
Described spiced salt powder is that five-spice powder and salt fully mixed by 1: 15, and the five-spice powder proportioning is 1 kilogram of zanthoxylum powder, 4 kilograms of fennel seeds, 3 kilograms in Radix Glycyrrhizae, 2 kilograms on cassia bark, 4.5 kilograms of cloves.
Claims (4)
1. the preparation method of spiced preserved vegetable, technological process comprises successively: select materials → clean → cutting → airing → pickle → tinning after-ripening → packing → finished product, it is characterized in that it may further comprise the steps:
A, select materials: select the high-quality Chinese cabbage of results in winter, excise old root, extract yellow group, mashed leaf, clean;
B, cutting: dish is cut into wide 1.5 centimetres of left and right sides dish bars, is cut into square or rhombus again;
C, airing: be layered on the seat after the cutting and dry, per 10 kilograms of fresh vegetables dry after arrangement, are dewatered to about the 1.2-2.0 kilogram, are the dish base;
D, pickle: the dish base of every double centner, add 8～10 kilograms in spiced salt powder, through fully rubbing, spread skim salt face in the above after the compacting in the clean container of packing into, seal immediately;
E, tinning after-ripening: take out after pickled 2～3 days, add 10～12 kilograms of mashed garlic by every double centner, stir, reinstall in the jar, the limit rim is pressed, add a cover after filling, and sealing cylinder mouth, placing the indoor after-ripening of giving free rein to, 2～March can be ripe.
2. according to the preparation method of claim 1 described spiced preserved vegetable, it is characterized in that: heat and impel its after-ripening process to accelerate if carry out Exposure to Sunlight, but ripen in advance; The title " meat or fish preserved vegetable " that adds mashed garlic in the processing, as not claiming " plain preserved vegetable " with mashed garlic, its technology is basic identical with " meat or fish preserved vegetable ", promptly the dish base of pickling after 2～3 days is taken out, and airing 2～3 hours reinstalls in the jar, continue to pickle.
3. according to the preparation methods of claim 1 described spiced preserved vegetable, it is characterized in that: this product mainly by Chinese cabbage, salt, five-spice powder, mashed garlic in proportion mixed culture fermentation form, the proportion relation of its supplementary material is an example with the double centner Chinese cabbage, be the Chinese cabbage double centner, 5～6 kilograms of salt, 0.2～0.4 kilogram of five-spice powder, 8～10 kilograms of mashed garlics.
4. according to the preparation methods of claim 1 described spiced preserved vegetable, it is characterized in that: spiced salt powder is that five-spice powder and salt fully mixed by 1: 15, and the five-spice powder proportioning is 1 kilogram of zanthoxylum powder, 4 kilograms of fennel seeds, 3 kilograms in Radix Glycyrrhizae, 2 kilograms on cassia bark, 4.5 kilograms of cloves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102521337A CN102077964A (en) | 2009-12-01 | 2009-12-01 | Method for preparing spiced winter vegetables |
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| CN2009102521337A CN102077964A (en) | 2009-12-01 | 2009-12-01 | Method for preparing spiced winter vegetables |
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| CN102077964A true CN102077964A (en) | 2011-06-01 |
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| CN2009102521337A Pending CN102077964A (en) | 2009-12-01 | 2009-12-01 | Method for preparing spiced winter vegetables |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835636A (en) * | 2012-09-14 | 2012-12-26 | 四川省惠通食业有限责任公司 | Method for fermenting pickles with low water content and low salt |
| CN104172044A (en) * | 2014-07-22 | 2014-12-03 | 杨建康 | Method for producing preserved vegetables |
| CN105077119A (en) * | 2015-08-31 | 2015-11-25 | 湖南生物机电职业技术学院 | Production method for low-nitrite content pickled vegetable |
| CN106135851A (en) * | 2015-04-23 | 2016-11-23 | 重庆市大足区陈度香冬菜专业合作社 | A kind of manufacture method of preserved vegetable |
| CN106213338A (en) * | 2016-07-21 | 2016-12-14 | 臧振文 | Pickle Chinese cabbage processing technology thereof |
| CN108041412A (en) * | 2017-12-27 | 2018-05-18 | 高翔 | Three color celery caraways and preparation method thereof |
| CN108056435A (en) * | 2017-12-27 | 2018-05-22 | 高翔 | Spiced ternip caraway and preparation method thereof |
| CN108065284A (en) * | 2017-12-27 | 2018-05-25 | 高翔 | Multi-flavor celery caraway and preparation method thereof |
| CN108094980A (en) * | 2017-12-27 | 2018-06-01 | 高翔 | Celery caraway and preparation method thereof |
| CN108142891A (en) * | 2017-12-27 | 2018-06-12 | 高翔 | Original flavor celery caraway and preparation method thereof |
-
2009
- 2009-12-01 CN CN2009102521337A patent/CN102077964A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835636A (en) * | 2012-09-14 | 2012-12-26 | 四川省惠通食业有限责任公司 | Method for fermenting pickles with low water content and low salt |
| CN104172044A (en) * | 2014-07-22 | 2014-12-03 | 杨建康 | Method for producing preserved vegetables |
| CN106135851A (en) * | 2015-04-23 | 2016-11-23 | 重庆市大足区陈度香冬菜专业合作社 | A kind of manufacture method of preserved vegetable |
| CN105077119A (en) * | 2015-08-31 | 2015-11-25 | 湖南生物机电职业技术学院 | Production method for low-nitrite content pickled vegetable |
| CN106213338A (en) * | 2016-07-21 | 2016-12-14 | 臧振文 | Pickle Chinese cabbage processing technology thereof |
| CN108041412A (en) * | 2017-12-27 | 2018-05-18 | 高翔 | Three color celery caraways and preparation method thereof |
| CN108056435A (en) * | 2017-12-27 | 2018-05-22 | 高翔 | Spiced ternip caraway and preparation method thereof |
| CN108065284A (en) * | 2017-12-27 | 2018-05-25 | 高翔 | Multi-flavor celery caraway and preparation method thereof |
| CN108094980A (en) * | 2017-12-27 | 2018-06-01 | 高翔 | Celery caraway and preparation method thereof |
| CN108142891A (en) * | 2017-12-27 | 2018-06-12 | 高翔 | Original flavor celery caraway and preparation method thereof |
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Application publication date: 20110601 |