CN106923275A - A kind of preparation method of pickles - Google Patents
A kind of preparation method of pickles Download PDFInfo
- Publication number
- CN106923275A CN106923275A CN201710318026.4A CN201710318026A CN106923275A CN 106923275 A CN106923275 A CN 106923275A CN 201710318026 A CN201710318026 A CN 201710318026A CN 106923275 A CN106923275 A CN 106923275A
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- Prior art keywords
- water
- enzyme
- preparation
- parts
- vegetables
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 85
- 235000013311 vegetables Nutrition 0.000 claims abstract description 41
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 238000005554 pickling Methods 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims description 30
- 235000004611 garlic Nutrition 0.000 claims description 30
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 24
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 22
- 240000008574 Capsicum frutescens Species 0.000 claims description 15
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 15
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 238000007789 sealing Methods 0.000 claims description 11
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 10
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 230000000717 retained effect Effects 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 244000088415 Raphanus sativus Species 0.000 claims 3
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The present invention relates to pickles field, especially a kind of preparation method of pickles.Prepared including finishing, pickling, finishing syrup, seal brewed four steps, will mix with mother's water by the vegetables pickled and de-enzyme syrup after de-enzyme carry out it is brewed.Method is simple, easily operated, can effectively shorten pickles manufacturing cycle, and vegetables nutrition leak is less in itself, and brewed pickles are not only containing conventional salty sour taste, also with certain sugariness.
Description
Technical field
The present invention relates to pickles field, especially a kind of preparation method of pickles.
Background technology
Pickles, Sichuan Style is called bubble sauerkraut, traditional characteristicses dish, category Sichuan cuisine system.The salty acid of taste, mouthfeel is crisp, bright,
Fragrance assails the nostrils, stimulating the appetite and refreshing, eliminating greasiness of sobering up, and old and young suitable, climatic environment is extremely said when can make throughout the year, but make
Study carefully, be the standing pickles that live a life, the widely known one kind that is Sichuan Province China is gone with rice or bread dish.
But existing pickles manufacturing cycle is more long, it is impossible to reach quick production, and local flavor is more single.
The content of the invention
To solve the above problems, the invention provides a kind of preparation method of pickles, can effectively shorten manufacturing cycle.
To achieve these goals, the present invention uses following technical method, and a kind of preparation method of pickles includes following
Step：
A vegetables is placed in the hot water that temperature is 75~95 DEG C the 1-2min that finishes and pulls the vegetable after being finished after the 2-3min that dries in the air out
Dish, the de-enzyme water retained in pot is stand-by；
With salt be well mixed vegetables after de-enzyme and pickle 15~25min by b, and salt addition is the 4.5~5.5% of vegetables weight；
C adds maltose after taking de-enzyme water filtration, and the syrup that finishes is obtained after thawing, and maltose addition is de-enzyme water weight
2.5~3.5%；
D will pickle after vegetables removal pickling water after add female water and to kill clear water sealing brewed, by weight, the vegetable after pickling
Dish：De-enzyme syrup：Female water=2：2.6~3.4：1.3~1.7, obtain final product product after brewed 3~5 days.
Further, described female water raw material is：80 parts of water, 40 parts of rouge radish, 5 parts of bright red hot pepper, 5 parts of garlic shoot, ginger 2
Part, 2 parts of garlic, 0.02 part of aniseed, 0.02 part of Chinese prickly ash, 0.1 part of white wine, 10 parts of edible salt, 2.5 parts of maltose.
Further, the hair yeast water preparation method is：Rouge radish is cleaned and is drained away the water, be cut into strip；Bright red hot pepper
Clean, drain away the water；Ginger, garlic section；Garlic shoot segment；Chinese prickly ash, garlic, aniseed, ginger are wrapped with gauze, is made spices
Bag；It is fitted into jar layering after radish mixes with garlic shoot is pickled, one layer of bright red hot pepper is spread per alternating floor, spices bag is placed on altar
Subcenter；Add and dissolved salt and maltose cold water in advance, add white wine, be made after sealing 10 days up for safekeeping.
Further, the step a uses temperature for 85~90 DEG C of hot water.
Further, in the step c, maltose addition is the 3% of de-enzyme water weight.
Further, in step d, by weight, finish syrup：Female water=2：1.
Further, in step d, by weight, vegetables:De-enzyme syrup:Female water=2:3:1.5.
Method of the present invention, method is simple, easily operated, can effectively shorten pickles manufacturing cycle, and vegetables sheet
Body nutrition leak is less, using the brewed pickles of method of the present invention not only containing conventional salty sour taste, also with one
Fixed sugariness.
Specific embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment 1：A kind of preparation method of pickles is comprised the following steps：
A vegetables is placed in the hot water that temperature is 85~90 DEG C the 1-2min that finishes and pulls the vegetable after being finished after the 2-3min that dries in the air out
Dish, the de-enzyme water retained in pot is stand-by；
With salt be well mixed vegetables after de-enzyme and pickle 20min by b, and salt addition is the 4.5~5.5% of vegetables weight；
C adds maltose after taking de-enzyme water filtration, and the syrup that finishes is obtained after thawing, and maltose addition is de-enzyme water weight
3%；
D will pickle after vegetables removal pickling water after add female water and to kill clear water sealing brewed, by weight, the vegetable after pickling
Dish：De-enzyme syrup：Female water=2：3：1.5, obtain final product product after brewed 3~5 days.
Described female water raw material is：80 parts of water, 40 parts of rouge radish, 5 parts of bright red hot pepper, 5 parts of garlic shoot, 2 parts of ginger, garlic 2
Part, 0.02 part of aniseed, 0.02 part of Chinese prickly ash, 0.1 part of white wine, 10 parts of edible salt, 2.5 parts of maltose.
It is described hair yeast water preparation method be：Rouge radish is cleaned and is drained away the water, be cut into strip；Bright red hot pepper is cleaned, drip
Solid carbon dioxide point；Ginger, garlic section；Garlic shoot segment；Chinese prickly ash, garlic, aniseed, ginger are wrapped with gauze, is made spices bag；Salting down
Radish processed is layered after mixing with garlic shoot and is fitted into jar, and one layer of bright red hot pepper is spread per alternating floor, and spices bag is placed on into jar center；
Add and dissolved salt and maltose cold water in advance, add white wine, be made after sealing 10 days up for safekeeping.
Embodiment 2：A kind of preparation method of pickles is comprised the following steps：
A vegetables is placed in the hot water that temperature is 90~95 DEG C the 1min that finishes and pulls the vegetables after being finished after the 2-3min that dries in the air out,
The de-enzyme water retained in pot is stand-by；
With salt be well mixed vegetables after de-enzyme and pickle 15min by b, and salt addition is the 4.5~5.5% of vegetables weight；
C adds maltose after taking de-enzyme water filtration, and the syrup that finishes is obtained after thawing, and maltose addition is de-enzyme water weight
3.5%；
D will pickle after vegetables removal pickling water after add female water and to kill clear water sealing brewed, by weight, the vegetable after pickling
Dish：De-enzyme syrup：Female water=2：2.6：1.3, obtain final product product after brewed 3~5 days.
Described female water raw material is：80 parts of water, 40 parts of rouge radish, 5 parts of bright red hot pepper, 5 parts of garlic shoot, 2 parts of ginger, garlic 2
Part, 0.02 part of aniseed, 0.02 part of Chinese prickly ash, 0.1 part of white wine, 10 parts of edible salt, 2.5 parts of maltose.
It is described hair yeast water preparation method be：Rouge radish is cleaned and is drained away the water, be cut into strip；Bright red hot pepper is cleaned, drip
Solid carbon dioxide point；Ginger, garlic section；Garlic shoot segment；Chinese prickly ash, garlic, aniseed, ginger are wrapped with gauze, is made spices bag；Salting down
Radish processed is layered after mixing with garlic shoot and is fitted into jar, and one layer of bright red hot pepper is spread per alternating floor, and spices bag is placed on into jar center；
Add and dissolved salt and maltose cold water in advance, add white wine, be made after sealing 10 days up for safekeeping.
Embodiment 3：A kind of preparation method of pickles is comprised the following steps：
A vegetables is placed in the hot water that temperature is 75~80 DEG C the 1-2min that finishes and pulls the vegetable after being finished after the 2-3min that dries in the air out
Dish, the de-enzyme water retained in pot is stand-by；
With salt be well mixed vegetables after de-enzyme and pickle 25min by b, and salt addition is the 4.5~5.5% of vegetables weight；
C adds maltose after taking de-enzyme water filtration, and the syrup that finishes is obtained after thawing, and maltose addition is de-enzyme water weight
2.5%；
D will pickle after vegetables removal pickling water after add female water and to kill clear water sealing brewed, by weight, the vegetable after pickling
Dish：De-enzyme syrup：Female water=2： 3.4：1.7, obtain final product product after brewed 3~5 days.
Further, described female water raw material is：80 parts of water, 40 parts of rouge radish, 5 parts of bright red hot pepper, 5 parts of garlic shoot, ginger 2
Part, 2 parts of garlic, 0.02 part of aniseed, 0.02 part of Chinese prickly ash, 0.1 part of white wine, 10 parts of edible salt, 2.5 parts of maltose.
Further, the hair yeast water preparation method is：Rouge radish is cleaned and is drained away the water, be cut into strip；Bright red hot pepper
Clean, drain away the water；Ginger, garlic section；Garlic shoot segment；Chinese prickly ash, garlic, aniseed, ginger are wrapped with gauze, is made spices
Bag；It is fitted into jar layering after radish mixes with garlic shoot is pickled, one layer of bright red hot pepper is spread per alternating floor, spices bag is placed on altar
Subcenter；Add and dissolved salt and maltose cold water in advance, add white wine, be made after sealing 10 days up for safekeeping.
Embodiment 4：A kind of preparation method of pickles is comprised the following steps：
A vegetables is placed in the hot water that temperature is 80~85 DEG C the 1-2min that finishes and pulls the vegetable after being finished after the 2-3min that dries in the air out
Dish, the de-enzyme water retained in pot is stand-by；
With salt be well mixed vegetables after de-enzyme and pickle 15~25min by b, and salt addition is the 4.5~5.5% of vegetables weight；
C adds maltose after taking de-enzyme water filtration, and the syrup that finishes is obtained after thawing, and maltose addition is de-enzyme water weight
3%；
D will pickle after vegetables removal pickling water after add female water and to kill clear water sealing brewed, by weight, the vegetable after pickling
Dish：De-enzyme syrup：Female water=2：2.8：1.6, obtain final product product after brewed 3~5 days.
The preferred embodiments of the present invention are the foregoing is only, is not intended to limit the invention, for the skill of this area
For art personnel, there can be various modifications and variations in the spirit and principles in the present invention, these equivalent modifications or replacement etc.,
It is all contained within protection scope of the present invention.
Claims (7)
1. a kind of preparation method of pickles, it is characterised in that comprise the following steps：
A vegetables is placed in the hot water that temperature is 75~95 DEG C the 1-2min that finishes and pulls the vegetable after being finished after the 2-3min that dries in the air out
Dish, the de-enzyme water retained in pot is stand-by；
With salt be well mixed vegetables after de-enzyme and pickle 15~25min by b, and salt addition is the 4.5~5.5% of vegetables weight；
C adds maltose after taking de-enzyme water filtration, and the syrup that finishes is obtained after thawing, and maltose addition is de-enzyme water weight
2.5~3.5%；
D will pickle after vegetables removal pickling water after add female water and to kill clear water sealing brewed, by weight, the vegetable after pickling
Dish：De-enzyme syrup：Female water=2：2.6~3.4：1.3~1.7, obtain final product product after brewed 3~5 days.
2. the preparation method of a kind of pickles according to claim 1, it is characterised in that described female water raw material is：Water 80
Part, 40 parts of rouge radish, 5 parts of bright red hot pepper, 5 parts of garlic shoot, 2 parts of ginger, 2 parts of garlic, 0.02 part of aniseed, 0.02 part of Chinese prickly ash, white wine
0.1 part, 10 parts of edible salt, 2.5 parts of maltose.
3. a kind of preparation method of pickles according to claim 2, it is characterised in that the hair yeast water preparation method
For：Rouge radish is cleaned and is drained away the water, be cut into strip；Bright red hot pepper is cleaned, and is drained away the water；Ginger, garlic section；Garlic shoot is cut
Section；Chinese prickly ash, garlic, aniseed, ginger are wrapped with gauze, is made spices bag；Load altar pickling to be layered after radish mixes with garlic shoot
In son, one layer of bright red hot pepper is spread per alternating floor, spices bag is placed on jar center；It is cold with maltose that addition has dissolved salt in advance
Water, adds white wine, is made after sealing 10 days up for safekeeping.
4. the preparation method of a kind of pickles according to claim 1, it is characterised in that：It is 85 that the step a uses temperature
~90 DEG C of hot water.
5. the preparation method of a kind of pickles according to claim 1, it is characterised in that：In the step c, maltose is added
Measure is the 3% of de-enzyme water weight.
6. the preparation method of a kind of pickles according to claim 1, it is characterised in that：In step d, by weight, kill
Blue or green syrup：Female water=2：1.
7. the preparation method of a kind of pickles according to claim 1 or 6, it is characterised in that：In step d, by weight,
Vegetables:De-enzyme syrup:Female water=2:3:1.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710318026.4A CN106923275A (en) | 2017-05-08 | 2017-05-08 | A kind of preparation method of pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710318026.4A CN106923275A (en) | 2017-05-08 | 2017-05-08 | A kind of preparation method of pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106923275A true CN106923275A (en) | 2017-07-07 |
Family
ID=59429916
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710318026.4A Withdrawn CN106923275A (en) | 2017-05-08 | 2017-05-08 | A kind of preparation method of pickles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106923275A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430772A (en) * | 2019-01-17 | 2019-03-08 | 诸城中康农业开发有限公司 | A kind of pickles processing technology |
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN111820391A (en) * | 2020-07-27 | 2020-10-27 | 广州市韩八道农产品初加工有限公司 | Preparation method and application of fermented sour food |
-
2017
- 2017-05-08 CN CN201710318026.4A patent/CN106923275A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430772A (en) * | 2019-01-17 | 2019-03-08 | 诸城中康农业开发有限公司 | A kind of pickles processing technology |
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN111820391A (en) * | 2020-07-27 | 2020-10-27 | 广州市韩八道农产品初加工有限公司 | Preparation method and application of fermented sour food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170707 |
|
| WW01 | Invention patent application withdrawn after publication |