CN102090591A - Production method of brined vegetables pickled on beach - Google Patents
Production method of brined vegetables pickled on beach Download PDFInfo
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- CN102090591A CN102090591A CN2010105946346A CN201010594634A CN102090591A CN 102090591 A CN102090591 A CN 102090591A CN 2010105946346 A CN2010105946346 A CN 2010105946346A CN 201010594634 A CN201010594634 A CN 201010594634A CN 102090591 A CN102090591 A CN 102090591A
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- beach
- pickling
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- brined
- vegetables
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- 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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Abstract
The invention relates to a production method of brined vegetables pickled on a beach, and the method is characterized in that pickling is preformed in two steps, wherein the first step comprises the following specific steps: digging a beach saline soil pond which is 6 meters long, 3 meters wide and 1.2 meters deep on the beach, and performing the pickling through beach saline soil by adopting a method of placing a layer of mustard and covering a layer of the saline soil; and the second step comprises the following specific steps: transferring into an indoor jar or the pond, and carrying out secondary pickling, wherein the components in the formula meet the conditions that 35kg of salt is added in each 100kg of the mustard, water is appropriate to be added till submerging the mustard, and the pickling time is more than one year. By adopting the pickling method, the problems that the delicate flavor of the brined vegetables prepared by the traditional pickling method is not enough, and the large-scale standardized production of the brined vegetables can not be realized can be solved, the delicate flavor of the brined vegetables is improved, and the pickling method is further suitable for the large-scale standardized production and development of the brined vegetables.
Description
Technical field
The present invention relates to field of food, specifically a kind of method for salting of salted vegetables.
Background technology
Traditional salted vegetables mode of pickling is in the leaf mustard input cylinder after directly will gathering in the crops, to add a certain amount of crude salt or solonchak, simultaneously, adds an amount of water (being advisable to flood leaf mustard a little) and pickles, and the time, after leaf mustard salted down, curing process promptly came to an end more than 1 year.The major defect of traditional pickling process method has two aspects: it is not enough to show as delicate flavour on the one hand, on the other hand, is unfavorable for that salted vegetables carry out the marketability exploitation, do not satisfy the standardization requirement of massive production.
Summary of the invention
The present invention makes full use of local seashore beach aboundresources around solving the not enough problem of traditional pickling process salted vegetables delicate flavour, the natural advantage that solonchak salinity suitable salted vegetables in beach are pickled, it is strong to invent a kind of delicate flavour, crisp and refreshing good to eat, improve a poor appetite, be beneficial to the new salted vegetables of industry exploitation.
The present invention is for solving the problems of the technologies described above, the technical scheme of being taked promptly: the production method that the beach salts down vegetables, its special character comprises following process:
1, dig the annual October of pond, greater coasting area select the free of contamination salt marsh of neat and tidy (with tide flood less than the place be as the criterion) to dig long 6 meters, wide 3 meters, dark 1.2 meters beach pond some standby.
2, beach solonchak is pickled on the seabeach:
To the November, with the leaf mustard after the results, select, according to the weight size, the leaf mustard of unified specification is chosen, rinsed well with clear water earlier, press the method for one deck leaf mustard lid layer beach solonchak again, successively uniform specification or close leaf mustard are put in the pond of digging, seabeach, last layer lid salt soil thickness is advisable at 20-30cm;
3, secondary is pickled:
April in the coming year, leaf mustard is dug out and rinses well from solonchak pond, seabeach, dry, change in the indoor cylinder or in the cement pit., add clear water and be not advisable with salt 35KG according to every 100KG leaf mustard to have leaf mustard.Carry out secondary and pickle, after the salting period year and a day, salted vegetables are pulled out from cylinder or in the pond, rinse well and dry.
(further select, according to the specification size, at neat and tidy, between the special-purpose vehicle of disinfecting, repair cut, process, pack after, be processed into manufactured goods)
Technique effect
Technique effect of the present invention is that the employing technique scheme can be produced a kind of salted vegetables with strong delicate flavour, solves the not enough problem of traditional pickling process method delicate flavour.Go with rice or bread with it, Appetizing spleen-tonifying, improve a poor appetite.Simultaneously, adopt this technical scheme, can carry out industrialization development, drive increasing peasant income and get rich salted vegetables.
Claims (1)
1. the production method that salts down vegetables of Zhi Fang beach is characterized in that: pickle in two steps, the first step is dug long 6 meters, wide 3 meters, dark 1.2 meters solonchak pond, beach on the beach, and with putting one deck leaf mustard, the method for lid layer solonchak is carried out beach solonchak and pickled; Second the step, change in the indoor cylinder or in the pond secondary pickle, formula components is: every 100KG leaf mustard adds water and was not advisable to have leaf mustard with salt 35KG, and salting period is more than 1 year.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105946346A CN102090591A (en) | 2010-12-08 | 2010-12-08 | Production method of brined vegetables pickled on beach |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105946346A CN102090591A (en) | 2010-12-08 | 2010-12-08 | Production method of brined vegetables pickled on beach |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102090591A true CN102090591A (en) | 2011-06-15 |
Family
ID=44123985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105946346A Pending CN102090591A (en) | 2010-12-08 | 2010-12-08 | Production method of brined vegetables pickled on beach |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102090591A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709148A (en) * | 2005-08-03 | 2005-12-21 | 英石峰 | Salted vegetable and its preparing method |
| CN101133816A (en) * | 2007-10-16 | 2008-03-05 | 梁景峰 | Sapor salted brown mustard and method for preparing the same |
-
2010
- 2010-12-08 CN CN2010105946346A patent/CN102090591A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709148A (en) * | 2005-08-03 | 2005-12-21 | 英石峰 | Salted vegetable and its preparing method |
| CN101133816A (en) * | 2007-10-16 | 2008-03-05 | 梁景峰 | Sapor salted brown mustard and method for preparing the same |
Non-Patent Citations (1)
| Title |
|---|
| 即墨市委市政府: "丰城镇芝坊滩腌咸菜", 《即墨市委市政府官方网站》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110615 |