CN106666567A - Processing method of pickled salted vegetable flowers - Google Patents
Processing method of pickled salted vegetable flowers Download PDFInfo
- Publication number
- CN106666567A CN106666567A CN201710129056.0A CN201710129056A CN106666567A CN 106666567 A CN106666567 A CN 106666567A CN 201710129056 A CN201710129056 A CN 201710129056A CN 106666567 A CN106666567 A CN 106666567A
- Authority
- CN
- China
- Prior art keywords
- cauliflower
- processing method
- spent
- salted
- flowers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
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
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 (6)
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710129056.0A CN106666567A (en) | 2017-03-06 | 2017-03-06 | Processing method of pickled salted vegetable flowers |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710129056.0A CN106666567A (en) | 2017-03-06 | 2017-03-06 | Processing method of pickled salted vegetable flowers |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106666567A true CN106666567A (en) | 2017-05-17 |
Family
ID=58828448
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710129056.0A Pending CN106666567A (en) | 2017-03-06 | 2017-03-06 | Processing method of pickled salted vegetable flowers |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106666567A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108094983A (en) * | 2018-01-24 | 2018-06-01 | 唐乐正 | Spiced salted vegetables spend marinated processing method |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105011069A (en) * | 2015-07-31 | 2015-11-04 | 云南开耀商贸有限公司 | Curing method of Ganba fungus-Chinese chive flowers |
CN105077089A (en) * | 2014-05-14 | 2015-11-25 | 徐小芹 | Cauliflower nutritional salted vegetable production method |
CN105558953A (en) * | 2015-12-15 | 2016-05-11 | 汪淑霞 | Method for pickling leek flowers |
-
2017
- 2017-03-06 CN CN201710129056.0A patent/CN106666567A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077089A (en) * | 2014-05-14 | 2015-11-25 | 徐小芹 | Cauliflower nutritional salted vegetable production method |
CN105011069A (en) * | 2015-07-31 | 2015-11-04 | 云南开耀商贸有限公司 | Curing method of Ganba fungus-Chinese chive flowers |
CN105558953A (en) * | 2015-12-15 | 2016-05-11 | 汪淑霞 | Method for pickling leek flowers |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108094983A (en) * | 2018-01-24 | 2018-06-01 | 唐乐正 | Spiced salted vegetables spend marinated processing method |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103584027A (en) | Sweet wine pickled peppers and processing method thereof | |
CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
KR101921283B1 (en) | Method for manufacturing seeweeds beef intestines and seeweeds beef intestines manufactured by the same | |
CN107668587A (en) | A kind of sea-tangle filament processing process | |
KR101583804B1 (en) | pickles of mustard leaf and manufacturing method thereof | |
KR100863108B1 (en) | Cared sanitary dried yellow corvina and manufacture method thereof | |
KR102372266B1 (en) | Meat Precocious Method Using Sea Tangle and Green Onion | |
KR20150134742A (en) | Method for processing a dried croaker containing a natural sea tangle, chlorella ( Product Gulbi ) | |
CN108634207A (en) | A kind of spicy beef jerky and preparation method thereof | |
CN106666567A (en) | Processing method of pickled salted vegetable flowers | |
KR101907615B1 (en) | The preparing method of kimchi | |
KR20210069535A (en) | Method for manufacturing yookgeon-mul-naengmyon | |
KR20120013527A (en) | Making method of free salted anchovy | |
US5417998A (en) | Process for the manufacture of a wholesome, non-perishable fruit preserve | |
KR102249938B1 (en) | Novel manufacturing method of dried Croker | |
KR101844676B1 (en) | Pickled method of mackerel and the pickled mackerel | |
KR20110057757A (en) | Manufacturing method of eel powder soup | |
CN109259069A (en) | The Yellow River grass carp gruel | |
CN108936544A (en) | A kind of processing technology of burnt capsicum | |
CN110353227A (en) | A kind of production method of the spiced pot-stewed fowl melon seeds of selenium-rich anti-aging | |
KR101534759B1 (en) | Methods of mature kimchi by using Zeolite Manufacturing | |
KR100951281B1 (en) | A method for processing vegetables and the processed vegetables | |
CN107969623A (en) | Facilitate fish soup face and preparation method thereof | |
KR100734405B1 (en) | The method for manufacturing Mandoo Kimchi | |
KR100601032B1 (en) | Processing method of yellow covenia which use lotus leaf and barren land vessel |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170517 |
|
WD01 | Invention patent application deemed withdrawn after publication |