CN113100408A - Special pickles and preparation method thereof - Google Patents
Special pickles and preparation method thereof Download PDFInfo
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- CN113100408A CN113100408A CN202110483056.7A CN202110483056A CN113100408A CN 113100408 A CN113100408 A CN 113100408A CN 202110483056 A CN202110483056 A CN 202110483056A CN 113100408 A CN113100408 A CN 113100408A
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- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 48
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- 235000008397 ginger Nutrition 0.000 claims abstract description 48
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a secret pickles which comprises main materials and auxiliary materials, wherein the raw materials comprise: notoginseng radix, Notoginseng flower, folium Capsici, Bulbus Allii Macrostemi, fructus Tsaoko bud, fructus Litseae Pungentis, herba Pogostemonis, and Toonae sinensis; the types of the auxiliary materials comprise: garlic juice, ginger juice, salt, monosodium glutamate, white sugar, white vinegar, white spirit and soy sauce. The invention also discloses a preparation method of the pickles, which comprises the following steps: (1) weighing the main materials and the auxiliary materials for later use; cleaning the main material, air drying, boiling in boiling water for 2-5min, taking out, air drying, adding adjuvants, stirring, storing in a jar for 4-6 days, taking out, filtering, weighing the main material components, bottling, filling the filtrate obtained by filtering, and sealing to obtain the special pickles. The pseudo-ginseng root, pseudo-ginseng flower, tsaoko bud and litsea cubeba in the pickles provided by the invention have the effects of promoting blood circulation to remove blood stasis, helping digestion and strengthening spleen, relaxing muscles and tendons and promoting blood circulation.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a special pickles and a preparation method thereof.
Background
The pickles are vegetables which are loved by Chinese families and are pickled for a certain time by seasonings such as salt and the like, have strong salty taste and can be stored for a long time. The raw materials for making the food mainly comprise cucumbers, hot peppers, soy sauce, various vegetables, salt and the like.
With the prosperous market, a plurality of kinds of pickles meet consumption people with different tastes, more choices are provided for the living needs of people, but most of the pickles are more emphasized on the traditional tastes of salty and sweet, salty and sour, salty and spicy and the like. Along with more and more people begin to pay attention to the topic of health preservation now, especially old person and middle-aged person, along with the increase of age, can feel the health everywhere more and more, and the pickles variety that traditional was pickled is single, along with people to the promotion of health preservation concept, the pickles that current tradition was pickled can not satisfy people's demand.
Therefore, how to increase the variety of the traditional pickles and improve the processing method of the traditional pickles to ensure that the pickles have good taste and food therapy effect is a problem to be solved urgently by the technical personnel in the field.
Disclosure of Invention
In view of the above, the invention provides a secret pickles with the effects of promoting blood circulation, removing blood stasis, promoting digestion, strengthening spleen, relaxing muscles and tendons and promoting blood circulation and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the special pickles comprise main materials and auxiliary materials, wherein the main materials comprise the following raw materials in parts by weight: 5-15 parts of pseudo-ginseng root, 5-15 parts of pseudo-ginseng flower, 5-15 parts of white pepper, 5-15 parts of allium chinense, 5-15 parts of tsaoko bud, 5-15 parts of litsea pungens, 5-15 parts of epimedium herb and 5-15 parts of Chinese toon;
the auxiliary materials comprise: 1.5 to 4.5 parts of garlic juice, 1.5 to 4.5 parts of ginger juice, 0.3 to 0.9 part of salt, 0.15 to 0.45 part of monosodium glutamate, 1 to 3 parts of white sugar, 0.5 to 1.5 parts of white vinegar, 0.25 to 0.75 part of white spirit and 2.5 to 7.5 parts of soy sauce.
Preferably, the special pickles comprise the following raw materials in parts by weight, wherein the main materials comprise: 8-12 parts of pseudo-ginseng root, 8-12 parts of pseudo-ginseng flower, 8-12 parts of white pepper, 8-12 parts of allium chinense, 8-12 parts of tsaoko bud, 8-12 parts of litsea pungens, 8-12 parts of epimedium herb and 8-12 parts of Chinese toon;
the auxiliary materials comprise: 2.5 to 3.5 parts of garlic juice, 2.5 to 3.5 parts of ginger juice, 0.45 to 0.75 part of salt, 0.25 to 0.35 part of monosodium glutamate, 1.5 to 2.5 parts of white sugar, 0.75 to 1.25 parts of white vinegar, 0.4 to 0.6 part of white spirit and 4 to 6 parts of soy sauce.
Preferably, in the special pickles, the auxiliary materials further include: 1-3 parts of vegetable oil.
The preparation method of the special pickles comprises the following steps:
(1) weighing the main materials and the auxiliary materials for later use;
(2) cleaning the main material, air drying, boiling in boiling water for 2-5min, taking out, air drying, adding adjuvants, stirring, storing in a jar for 4-6 days, taking out, filtering, weighing the main material components, bottling, filling the filtrate obtained by filtering, and sealing to obtain the special pickles.
Preferably, the step (2) of adding the auxiliary materials and uniformly stirring comprises the following steps: adding salt, monosodium glutamate, white sugar, Chinese liquor and white vinegar, stirring for 4-6min, adding Sucus Bulbus Allii, Sucus Zingiberis recens and soy sauce, and stirring.
Preferably, the step (2) of adding the auxiliary materials and uniformly stirring comprises the following steps: adding salt, monosodium glutamate, white sugar, Chinese liquor, and white vinegar, stirring for 4-6min, adding Sucus Bulbus Allii, Sucus Zingiberis recens, soy sauce and vegetable oil, and stirring.
The auxiliary materials can be gradually permeated into the main materials according to the charging sequence, so that the pickles are fragrant, crisp and delicious.
Preferably, the garlic juice is prepared from garlic and soy sauce, and the ratio of the garlic to the soy sauce is 1: 6; the ginger juice is prepared from ginger and soy sauce, and the ratio of the ginger to the soy sauce is 1: 6.
Preferably, the preparation method of the vegetable oil comprises the following steps:
(1) weighing 0.5-1.5 parts of coriander, 1-3 parts of green Chinese onion, 0.5-1.5 parts of garlic, 0.5-1.5 parts of ginger, 0.25-0.75 part of dried pepper, 0.25-0.75 part of tsaoko amomum fruit and 2.5-7.5 parts of cold oil for later use;
and (2) putting the raw materials weighed in the step (1) into cold oil, burning until the oil is boiled, then burning the raw materials until the raw materials are burnt, and separating the burnt raw materials to obtain the vegetable oil.
The vegetable oil is added, so that bacteria can be effectively prevented from being soaked in the pickles, and the shelf life is prolonged.
The medicinal effects of part of the main materials in the invention are as follows:
pseudo-ginseng root: sweet in nature, slightly bitter and warm; entering liver and stomach meridians; has the effects of removing blood stasis, stopping bleeding, relieving swelling and relieving pain; can be used for treating hemoptysis, hematemesis, epistaxis, hematochezia, metrorrhagia, traumatic hemorrhage, thoracico-abdominal pain, and traumatic injury with swelling and pain.
Notoginseng flower: sweet in taste and cool in nature; has effects of tranquilizing, hypnotizing, relieving pain, dilating peripheral blood vessel, resisting inflammation, suppressing hyperactive liver, promoting fluid production to quench thirst, clearing heat, lowering blood pressure, etc.
Litsea cubeba: warm in nature and pungent in flavor; to invigorate the spleen, dry dampness, regulate qi and promote digestion. It is indicated for stomach cold, abdominal pain, diarrhea, food stagnation and distention.
According to the technical scheme, compared with the prior art, the special pickles provided by the invention have the effects of promoting blood circulation to remove blood stasis, helping digestion and strengthening spleen, relaxing muscles and tendons and promoting blood circulation by adding the traditional Chinese medicine components such as the pseudo-ginseng root, the pseudo-ginseng flower, the litsea cubeba and the like, and can effectively isolate bacterial immersion by adding the special vegetable oil, so that the quality guarantee period of the pickles is prolonged.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The special pickles comprise main materials and auxiliary materials, wherein the main materials comprise: 5kg of pseudo-ginseng root, 5kg of pseudo-ginseng flower, 5kg of Chinese cabbage, 5kg of allium chinense, 5kg of tsaoko bud, 5kg of litsea pungens, 5kg of ageratum and 5kg of Chinese toon;
the auxiliary materials comprise: 1.5kg of garlic juice, 1.5kg of ginger juice, 0.3kg of salt, 0.15kg of monosodium glutamate, 1kg of white sugar, 0.5kg of white vinegar, 0.25kg of white spirit and 2.5kg of soy sauce.
The preparation method of the special pickles specifically comprises the following steps:
(1) preparing garlic juice and ginger juice, weighing 0.5kg of garlic, grinding, adding 3kg of soy sauce to prepare the garlic juice, weighing 0.5kg of ginger, grinding, adding 3kg of soy sauce to prepare the ginger juice for later use;
(2) weighing the main materials and the auxiliary materials according to the weight of the raw materials of the special pickles for later use;
(3) cleaning the main materials, air drying, boiling in boiling water for 2-5min, taking out, air drying, adding salt, monosodium glutamate, white sugar, Chinese liquor and white vinegar, stirring for 4-6min, adding garlic juice, ginger juice and soy sauce, stirring uniformly, storing in a tank for 4-6 days, taking out, filtering, weighing the main materials, bottling, filling the filtrate obtained by filtering, and sealing to obtain the special pickles.
Example 2
The special pickles comprise main materials and auxiliary materials, wherein the main materials comprise: 5kg of pseudo-ginseng root, 5kg of pseudo-ginseng flower, 5kg of Chinese cabbage, 5kg of allium chinense, 5kg of tsaoko bud, 5kg of litsea pungens, 5kg of ageratum and 5kg of Chinese toon;
the auxiliary materials comprise: 1.5kg of garlic juice, 1.5kg of ginger juice, 0.3kg of salt, 0.15kg of monosodium glutamate, 1kg of white sugar, 0.5kg of white vinegar, 0.25kg of white spirit, 2.5kg of soy sauce and 1kg of vegetable oil.
The preparation method of the special pickles specifically comprises the following steps:
(1) preparing garlic juice and ginger juice, weighing 0.5kg of garlic, grinding, adding 3kg of soy sauce to prepare the garlic juice, weighing 0.5kg of ginger, grinding, adding 3kg of soy sauce to prepare the ginger juice for later use;
(2) weighing 0.5kg of caraway, 1kg of green Chinese onion, 0.5kg of garlic, 0.5kg of ginger, 0.25kg of dried pepper, 0.25kg of tsaoko amomum fruit and 2.5kg of cold oil, putting the raw materials into the cold oil, burning until the oil is boiled, burning the raw materials until the raw materials are burnt, and separating the burnt raw materials to obtain vegetable oil;
(3) weighing the main materials and the auxiliary materials according to the weight of the raw materials of the special pickles, and weighing the main materials and the auxiliary materials for later use;
(4) cleaning the main materials, air drying, boiling in boiling water for 2-5min, taking out, air drying, adding salt, monosodium glutamate, white sugar, Chinese liquor and white vinegar, stirring for 4-6min, adding garlic juice, ginger juice and soy sauce, stirring uniformly, storing in a tank for 4-6 days, taking out, filtering, weighing the main materials, bottling, filling the filtrate obtained by filtering, and sealing to obtain the special pickles.
Example 3
The special pickles comprise main materials and auxiliary materials, wherein the main materials comprise: 10kg of pseudo-ginseng root, 10kg of pseudo-ginseng flower, 10kg of Chinese cabbage, 10kg of allium chinense, 10kg of tsaoko bud, 10kg of litsea pungens, 10kg of ageratum and 10kg of Chinese toon;
the auxiliary materials comprise: 3kg of garlic juice, 3kg of ginger juice, 0.6kg of salt, 0.3kg of monosodium glutamate, 2kg of white sugar, 1kg of white vinegar, 0.5kg of white spirit, 5kg of soy sauce and 2kg of vegetable oil.
The preparation method of the special pickles specifically comprises the following steps:
(1) preparing garlic juice and ginger juice, weighing 0.5kg of garlic, grinding, adding 3kg of soy sauce to prepare the garlic juice, weighing 0.5kg of ginger, grinding, adding 3kg of soy sauce to prepare the ginger juice for later use;
(2) weighing 1kg of caraway, 2kg of green Chinese onion, 1kg of garlic, 1kg of ginger, 0.5kg of dried pepper, 0.5kg of tsaoko and 5kg of cold oil, putting the caraway, the green Chinese onion and the cold oil into the cold oil, burning the raw materials until the oil is boiled, burning the raw materials until the raw materials are burnt, and separating the burnt raw materials to obtain vegetable oil;
(3) weighing the main materials and the auxiliary materials according to the weight of the raw materials of the special pickles, and weighing the main materials and the auxiliary materials for later use;
(4) cleaning the main materials, air drying, boiling in boiling water for 2-5min, taking out, air drying, adding salt, monosodium glutamate, white sugar, Chinese liquor and white vinegar, stirring for 4-6min, adding garlic juice, ginger juice and soy sauce, stirring uniformly, storing in a tank for 4-6 days, taking out, filtering, weighing the main materials, bottling, filling the filtrate obtained by filtering, and sealing to obtain the special pickles.
Example 4
The special pickles comprise main materials and auxiliary materials, wherein the main materials comprise: 15kg of pseudo-ginseng root, 15kg of pseudo-ginseng flower, 15kg of Chinese cabbage, 15kg of allium chinense, 15kg of tsaoko bud, 15kg of litsea pungens, 15kg of ageratum and 15kg of Chinese toon;
the auxiliary materials comprise: 4.5kg of garlic juice, 4.5kg of ginger juice, 0.9kg of salt, 0.45kg of monosodium glutamate, 3kg of white sugar, 1.5kg of white vinegar, 0.75kg of white spirit, 7.5kg of soy sauce and 3kg of vegetable oil.
The preparation method of the special pickles specifically comprises the following steps:
(1) preparing garlic juice and ginger juice, weighing garlic 1kg, grinding, adding soy sauce 6kg to obtain garlic juice, weighing ginger 1kg, grinding, adding soy sauce 6kg to obtain ginger juice
(2) Weighing 1.5kg of caraway, 3kg of green Chinese onion, 1.5kg of garlic, 1.5kg of ginger, 0.75kg of dried pepper, 0.75kg of tsaoko amomum fruit and 7.5kg of cold oil, putting the raw materials into the cold oil, burning until the oil is boiled, burning the raw materials until the raw materials are burnt, and separating the burnt raw materials to obtain vegetable oil;
(3) weighing the main materials and the auxiliary materials according to the weight of the raw materials of the special pickles, and weighing the main materials and the auxiliary materials for later use;
(4) cleaning the main materials, air drying, boiling in boiling water for 2-5min, taking out, air drying, adding salt, monosodium glutamate, white sugar, Chinese liquor and white vinegar, stirring for 4-6min, adding garlic juice, ginger juice and soy sauce, stirring uniformly, storing in a tank for 4-6 days, taking out, filtering, weighing the main materials, bottling, filling the filtrate obtained by filtering, and sealing to obtain the special pickles.
Example 5
The special pickles comprise main materials and auxiliary materials, wherein the main materials comprise: 8kg of pseudo-ginseng root, 8kg of pseudo-ginseng flower, 8kg of Chinese cabbage, 8kg of allium chinense, 8kg of tsaoko bud, 8kg of litsea pungens, 8kg of ageratum and 8kg of Chinese toon;
the auxiliary materials comprise: 2.5kg of garlic juice, 2.5kg of ginger juice, 0.45kg of salt, 0.25kg of monosodium glutamate, 1.5kg of white sugar, 0.75kg of white vinegar, 0.4kg of white spirit, 4kg of soy sauce and 1.5kg of vegetable oil.
The preparation method of the special pickles specifically comprises the following steps:
(1) preparing garlic juice and ginger juice, weighing 0.5kg of garlic, grinding, adding 3kg of soy sauce to prepare the garlic juice, weighing 0.5kg of ginger, grinding, adding 3kg of soy sauce to prepare the ginger juice for later use;
(2) weighing 1.5kg of caraway, 3kg of green Chinese onion, 1.5kg of garlic, 1.5kg of ginger, 0.75kg of dried pepper, 0.75kg of tsaoko amomum fruit and 7.5kg of cold oil, putting the raw materials into the cold oil, burning until the oil is boiled, burning the raw materials until the raw materials are burnt, and separating the burnt raw materials to obtain vegetable oil;
(3) weighing the main materials and the auxiliary materials according to the weight of the raw materials of the special pickles, and weighing the main materials and the auxiliary materials for later use;
(4) cleaning the main materials, air drying, boiling in boiling water for 2-5min, taking out, air drying, adding salt, monosodium glutamate, white sugar, Chinese liquor and white vinegar, stirring for 4-6min, adding garlic juice, ginger juice and soy sauce, stirring uniformly, storing in a tank for 4-6 days, taking out, filtering, weighing the main materials, bottling, filling the filtrate obtained by filtering, and sealing to obtain the special pickles.
Example 6
The special pickles comprise main materials and auxiliary materials, wherein the main materials comprise: 12kg of pseudo-ginseng root, 12kg of pseudo-ginseng flower, 12kg of Chinese cabbage, 12kg of allium chinense, 12kg of tsaoko bud, 12kg of litsea pungens, 12kg of ageratum and 12kg of Chinese toon;
the auxiliary materials comprise: 3.5kg of garlic juice, 3.5kg of ginger juice, 0.75kg of salt, 0.35kg of monosodium glutamate, 2.5kg of white sugar, 1.25kg of white vinegar, 0.6kg of white spirit, 6kg of soy sauce and 2.5kg of vegetable oil.
The preparation method of the special pickles specifically comprises the following steps:
(1) preparing garlic juice and ginger juice, weighing 1kg of garlic, grinding, adding 6kg of soy sauce to prepare the garlic juice, weighing 1kg of ginger, grinding, adding 6kg of soy sauce to prepare the ginger juice for later use;
(2) weighing 0.5kg of caraway, 1kg of green Chinese onion, 0.5kg of garlic, 0.5kg of ginger, 0.25kg of dried pepper, 0.25kg of tsaoko amomum fruit and 2.5kg of cold oil, putting the raw materials into the cold oil, burning until the oil is boiled, burning the raw materials until the raw materials are burnt, and separating the burnt raw materials to obtain vegetable oil;
(3) weighing the main materials and the auxiliary materials according to the weight of the raw materials of the special pickles, and weighing the main materials and the auxiliary materials for later use;
(4) cleaning the main materials, air drying, boiling in boiling water for 2-5min, taking out, air drying, adding salt, monosodium glutamate, white sugar, Chinese liquor and white vinegar, stirring for 4-6min, adding garlic juice, ginger juice and soy sauce, stirring uniformly, storing in a tank for 4-6 days, taking out, filtering, weighing the main materials, bottling, filling the filtrate obtained by filtering, and sealing to obtain the special pickles.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. The special pickles comprise main materials and auxiliary materials, and are characterized by comprising the following raw materials in parts by weight:
wherein the main material types include: 5-15 parts of pseudo-ginseng root, 5-15 parts of pseudo-ginseng flower, 5-15 parts of white pepper, 5-15 parts of allium chinense, 5-15 parts of tsaoko bud, 5-15 parts of litsea pungens, 5-15 parts of epimedium herb and 5-15 parts of Chinese toon;
the auxiliary material types include: 1.5 to 4.5 parts of garlic juice, 1.5 to 4.5 parts of ginger juice, 0.3 to 0.9 part of salt, 0.15 to 0.45 part of monosodium glutamate, 1 to 3 parts of white sugar, 0.5 to 1.5 parts of white vinegar, 0.25 to 0.75 part of white spirit and 2.5 to 7.5 parts of soy sauce.
2. The special pickles as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight:
wherein the main material types include: 8-12 parts of pseudo-ginseng root, 8-12 parts of pseudo-ginseng flower, 8-12 parts of white pepper, 8-12 parts of allium chinense, 8-12 parts of tsaoko bud, 8-12 parts of litsea pungens, 8-12 parts of epimedium herb and 8-12 parts of Chinese toon;
the auxiliary material types include: 2.5 to 3.5 parts of garlic juice, 2.5 to 3.5 parts of ginger juice, 0.45 to 0.75 part of salt, 0.25 to 0.35 part of monosodium glutamate, 1.5 to 2.5 parts of white sugar, 0.75 to 1.25 parts of white vinegar, 0.4 to 0.6 part of white spirit and 4 to 6 parts of soy sauce.
3. A secret pickles according to claim 1 or 2, characterised in that the auxiliary material further comprises 1-3 parts by weight of vegetable oil.
4. A preparation method of a special pickles is characterized by comprising the following steps:
(1) weighing the main material and the auxiliary material according to any one of claims 1 to 3 for later use;
(2) cleaning the main material, air drying, boiling in boiling water for 2-5min, taking out, air drying, adding adjuvants, stirring, storing in a jar for 4-6 days, taking out, filtering, weighing the main material components, bottling, filling the filtrate obtained by filtering, and sealing to obtain the special pickles.
5. The preparation method of the special pickles as claimed in claim 4, wherein the step (2) of adding the auxiliary materials and uniformly stirring comprises the following specific steps: adding salt, monosodium glutamate, white sugar, Chinese liquor, and white vinegar, stirring for 4-6min, adding Sucus Bulbus Allii, Sucus Zingiberis recens, and soy sauce, and stirring.
6. The preparation method of the special pickles as claimed in claim 4, wherein the step (2) of adding the auxiliary materials and uniformly stirring comprises the following specific steps: adding salt, monosodium glutamate, white sugar, Chinese liquor, and white vinegar, stirring for 4-6min, adding Sucus Bulbus Allii, Sucus Zingiberis recens, soy sauce and vegetable oil, and stirring.
7. A method for preparing a special pickles according to claim 5 or 6, characterized in that the garlic juice is prepared by garlic and soy sauce, and the ratio of garlic to soy sauce is 1: 6; the ginger juice is prepared from ginger and soy sauce, and the ratio of the ginger to the soy sauce is 1: 6.
8. The preparation method of the special pickles as claimed in claim 6, wherein the preparation method of the vegetable oil comprises the following steps:
(1) weighing 0.5-1.5 parts of coriander, 1-3 parts of green Chinese onion, 0.5-1.5 parts of garlic, 0.5-1.5 parts of ginger, 0.25-0.75 part of dried pepper, 0.25-0.75 part of tsaoko amomum fruit and 2.5-7.5 parts of cold oil for later use;
(2) and (2) putting the raw materials weighed in the step (1) into cold oil, burning until the oil is boiled, then burning the raw materials until the raw materials are burnt, and separating the burnt raw materials to obtain the vegetable oil.
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| CN101152001A (en) * | 2006-09-26 | 2008-04-02 | 天津中英纳米科技发展有限公司 | Flavour potherb pickled product and method for preparing the same |
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Application publication date: 20210713 |