CN1049098C - Preparing method of rhizome type vegetables - Google Patents
Preparing method of rhizome type vegetables Download PDFInfo
- Publication number
- CN1049098C CN1049098C CN94108469A CN94108469A CN1049098C CN 1049098 C CN1049098 C CN 1049098C CN 94108469 A CN94108469 A CN 94108469A CN 94108469 A CN94108469 A CN 94108469A CN 1049098 C CN1049098 C CN 1049098C
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- vegetables
- root vegetable
- block
- salt
- block root
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- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a preparation method of rhizome vegetables, which comprises: removing the leaves and the hairy tips of harvested rhizome vegetables; washing and processing the rhizome vegetables into block vegetables; pickling the block vegetables with salt and seasonings; fishing out the pickled block vegetables and drying for 2 to 3 days in the sun; decocting the brine for pickling vegetables until the brine is turbid; putting the pickled block vegetables in the decocted brine for boiling; fishing out the block vegetables again and drying in the sun; and processing the block vegetables into various shapes when salt appears on the surface of the vegetables. The dish prepared by the method is delicious, palatable and soft like meat and contains abundant amino acids, vitamins, protein, etc., and the dish is a sanitary and convenient auxiliary product for aged and young people in daily living and travel.
Description
The invention belongs to the vegetables processing method, be specifically related to the preparation method of a kind of root vegetable.
At present, people generally all be root vegetable (as ternip, kohlrabi etc.) is put into directly that salt solution is pickled or infusion after, help with different seasoning matter edible again, this method is made simple, the dish delicious taste of making, but mouthfeel is too crisp or too hard, and eating effect is relatively poor.
Purpose of the present invention solves the existing in prior technology problem with regard to being, and a kind of delicious good to eat, fragrant soft preparation method as the pleasant root vegetable of meat, mouthfeel is provided.
The preparation method of root vegetable of the present invention comprises curing process and process.
Curing process carried out in five months coming winter-spring periods:
(1), the root vegetable defoliation after will gathering in the crops, the hair tip, after cleaning with clear water, be cut into the bulk between the 100-500 gram, with salt and block root vegetable in 1-1.5: 20 ratio is put into clean container;
(2), with seasoning matter and block root vegetable in 1-1.5: 1000 ratio is put into other container, and it is an amount of to add water, boils, boil 10-20 minute after, pour in the above-mentioned clean container;
Described seasoning matter is Chinese prickly ash, aniseed, dried orange peel or longan, and they and block root vegetable are in 1-1.5: 1000 ratio preparation.
(3), in above-mentioned clean container, add water to and flood block root vegetable, pressurization 25kg left and right weight plates on block vegetables places shady and cool dry place to pickle again;
Process was carried out in 1 year spring three, April:
(1), the block root vegetable that will pickle is pulled airing 2-3 days in the sun out;
(2), with the salt soup in the container, pour in the iron pan and heat, infusion is to the soup muddiness, color is turned to be yellow when red, making the ratio of not enduring salt soup and enduring the volume of back salt soup is 5: 1;
(3), above-mentioned block root vegetable of pickling put into the salt soup of enduring boil, the block root vegetable that will boil is then pulled out, shines in the sun to vegetable surface the salt timesharing to occur, is processed into different shape and gets final product.
With the dish that preparation method of the present invention is made, also can admix sesame oil, cream, vinegar, capsicum wet goods seasoning matter, to satisfy different eaters' taste.This dish have be stale-proof, do not rot, never degenerate, the peculiar flavour of long shelf-life, delicious good to eat, fragrant soft as meat and contain nutritions such as rich in amino acid, vitamin, protein, be to travel at home, old children is all suitable, the convenient and healthy good merchantable brand of going with rice or bread.
Be illustrated with embodiment below.
Embodiment 1:
Raw material: ternip 100kg, salt 6kg, Chinese prickly ash 100 restrain, water is an amount of.
Ternip defoliation, hair slightly, clean, be cut into bulk and put into container, Chinese prickly ash is added pours in the container after water is boiled into pepper water in right amount, salt evenly is sprinkled into container after, add water logging and do not have ternip, the 25kg left and right sides stone that pressurizes in the above again gets final product.
After said vesse is placed on shady and cool dry place (time about five months coming winter-spring periods) and pickles, ternip is pulled out, be placed under the sunlight airing 2-3 days.
Salt soup in the container poured in the iron pan heat, the soup infusion is arrived muddy, its colour changed into yellow is red, when volume has only original salt soup 1/5th left and right sides, the good ternip of airing is put into heating to be boiled, after the ternip that boils being pulled out, fourth shape or thread edible are cut in airing when salt appears in the surface again.
Embodiment 2:
Raw material: peeling kohlrabi 100kg, block salt 7kg, dried orange peel 50 grams, Chinese prickly ash 50 restrain, water is an amount of.
Its preparation method is with embodiment 1.
Claims (2)
1, the preparation method of a kind of root vegetable is characterized in that this method comprises curing process and process;
Curing process carried out in five months coming winter-spring periods:
(1), the root vegetable defoliation after will gathering in the crops, the hair tip, after cleaning with clear water, be cut into the bulk between the 100-500 gram, with salt and block root vegetable in 1-1.5: 20 ratio is put into clean container;
(2), with seasoning matter and block root vegetable in 1-1.5: 1000 ratio is put into other container, and it is an amount of to add water, boils, boil 10-20 minute after, pour in the above-mentioned clean container:
(3), in above-mentioned clean container, add water to and flood block root vegetable, pressurization 25kg left and right weight plates on block vegetables places shady and cool dry place to pickle again;
Process was carried out in 1 year spring three, April:
(1), the block root vegetable that will pickle is pulled airing 2-3 days in the sun out;
(2), with the salt soup in the container, pour in the iron pan heating, infusion into, making the ratio of not enduring salt soup and enduring the volume of back salt soup is 5: 1;
(3), above-mentioned block root vegetable of pickling put into the salt soup of enduring boil, the block root vegetable that will boil is then pulled out, shines in the sun when salt appears in vegetable surface, is processed into different shape and gets final product.
2, preparation method according to claim 1 is characterized in that described seasoning matter is Chinese prickly ash, aniseed, dried orange peel or longan, and they and block root vegetable are in 1-1.5: 1000 ratio preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94108469A CN1049098C (en) | 1994-07-21 | 1994-07-21 | Preparing method of rhizome type vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94108469A CN1049098C (en) | 1994-07-21 | 1994-07-21 | Preparing method of rhizome type vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1102303A CN1102303A (en) | 1995-05-10 |
| CN1049098C true CN1049098C (en) | 2000-02-09 |
Family
ID=5033494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94108469A Expired - Fee Related CN1049098C (en) | 1994-07-21 | 1994-07-21 | Preparing method of rhizome type vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1049098C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086927C (en) * | 1998-01-09 | 2002-07-03 | 王立虹 | Health pickles series |
| CN104432020A (en) * | 2014-09-22 | 2015-03-25 | 刘德刚 | Danshen root food |
| CN109673988A (en) * | 2019-01-28 | 2019-04-26 | 文山天用食品有限公司 | A kind of instant Roots of Panax Notoginseng and preparation method thereof |
-
1994
- 1994-07-21 CN CN94108469A patent/CN1049098C/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 《食品加工技术工艺和配方大全》中 1992.5.1 刘宝家，李素梅，柳东等编，科学技术文献出版社 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1102303A (en) | 1995-05-10 |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |