CN106666567A

CN106666567A - Processing method of pickled salted vegetable flowers

Info

Publication number: CN106666567A
Application number: CN201710129056.0A
Authority: CN
Inventors: 唐乐正
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-03-06
Filing date: 2017-03-06
Publication date: 2017-05-17

Abstract

The invention provides a processing method of pickled salted vegetable flowers. The method is characterized by comprising the following steps: selecting vegetable flowers which are free of insect pest, rot and mildew, for example cauliflowers, rape flowers, Chinese cabbage flowers and broccoli; adding edible salt for flavoring after dehydration; after the vegetable flowers are tasty, cleaning impurities on the surfaces with clean water; and after cleaning, removing water on the surface and putting the vegetable flowers in a jar to be hermetically pickled. The vegetable flowers pickled by virtue of the processing method are unique in flavor and are crispy and tasty.

Description

The processing method of salted white flower

Technical field

The present invention relates to a kind of food processing manufacture method, and in particular to a kind of processing method of salted white flower.

Background technology

In the age that living standard is relatively backward, Pickle be mainly it is family from making reversal, with modern life water Flat continuous improvement, the life pattern of people there occurs greatly change, the edible sauerkraut of modern be no longer in order to resolve adequate food and clothing, and It is that aid digestion, disappear the effects such as greasy, regulation taste in order to flavor adjustment, particularly sauerkraut have, by city, people favor.

The content of the invention

It is an object of the invention to provide a kind of method for salting of cauliflower, pickled out with the method come cauliflower it is clear and melodious good to eat, Fragrance is unique.

The manufacture method for pickling cauliflower, comprises the following steps that；

(1) material choice；

Select it is fresh without insect pest, without rotting, without going mouldy, cauliflower；Kind is selected to have；Herba Astragali Sinici flower, rape flower, cabbage rollss, west are blue The cauliflowers such as flower.

(2) Feedstock treating

Little is separated into hilt cauliflower, the cauliflower for cutting is cooked processed, processed mode there are two kinds, baking box is roasting and too Sun shines, dehydration rate 40-60%.

(3) edible salt adds seasoning

Cauliflower after dehydration is placed on to place in basin after addition edible salt stirs in basin and treats that cauliflower all enters saline taste, salt is accounted for The 10-20% of cauliflower weight.

(4) clean

After cauliflower is well into saline taste, it is put into clean water and is cleaned, the cauliflower for cleaning up is removed into surface moisture.

(5) pickle

Entering the cauliflower that surface moisture after salt dries and be put in altar altar cover seal on friction top air can not be allowed to enter in altar.

(6) salting period

Altar can just be opened after cauliflower pickles three months in jar to eat, it is direct-edible that flavoring agent can also be added to fry it After eat.

Specific embodiment

With reference to specific embodiment, the present invention is further described

Embodiment

Material choice

100 jin are selected without insect pest, the Herba Astragali Sinici flower without rotting, without going mouldy.

Feedstock treating

The cauliflower knife chosen is separated into little, the cauliflower for having divided is put processed under the sun, take off moisture 60%, 100 40 jin of semi-finished product cauliflower is obtained after jin cauliflower dehydration.

Edible salt adds seasoning

The cauliflower of processed is placed in basin and adds edible salt, add standard, salt to account for cauliflower gross weight by cauliflower and edible salt 10-20%, 40 jin of semi-finished product cauliflowers add 5 jin of Sal.

Cleaning

After cauliflower is well into saline taste, clean clear water is put in basin carries out cleaning cauliflower, washes away surface impurity, dry washing Net cauliflower to be put and dry surface moisture under the sun.

Pickle

The cauliflower that surface moisture is dried is put into and cover altar cover seal after compressing in jar.

Salting period

It is just edible after sealed pickling three months in jar after cauliflower.

Processing technology of the present invention is simple, without any preservative, pickled out with the method come cauliflower unique flavor, delicious and crisp can Mouthful.

Claims

1. the processing method that a kind of salted white is spent, it is characterised in that；Cauliflower adds a certain proportion of food after processed Brined vegetable flower salted in jar is put into salt.

2. the processing method that salted white according to claim 1 is spent, it is characterised in that；The material choice of salted white flower There are the cauliflowers such as Herba Astragali Sinici flower, cabbage rollss, rape flower, Caulis et Folium Brassicae capitatae.

3. the processing method that salted white according to claim 1 is spent, it is characterised in that；Selected cauliflower raw material is necessary Through processed, dehydration rate 40-60%.

4. the processing method that salted white according to claim 1 is spent, it is characterised in that；Cauliflower after processed is added Sal seasoning, the ratio of salt accounts for the 10-20%. of cauliflower weight.

5. the processing method that salted white according to claim 4 is spent, it is characterised in that；Treat that cauliflower fully absorbs saline taste Afterwards, wash cauliflower surface impurity off with clear water, put under the sun or baking box removes surface moisture.

6. the processing method that salted white according to claim 5 is spent, it is characterised in that；Remove after absorption saline taste is cleaned The cauliflower of surface moisture be put into altar cover seal on jar friction top can open within more than three months altar eat.