CN103859333A - Method for preparing pickled vegetable with unboiled water - Google Patents
Method for preparing pickled vegetable with unboiled water Download PDFInfo
- Publication number
- CN103859333A CN103859333A CN201210541876.8A CN201210541876A CN103859333A CN 103859333 A CN103859333 A CN 103859333A CN 201210541876 A CN201210541876 A CN 201210541876A CN 103859333 A CN103859333 A CN 103859333A
- Authority
- CN
- China
- Prior art keywords
- grams
- unboiled water
- pottery jar
- garnishes
- soil pottery
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 35
- 235000013311 vegetables Nutrition 0.000 title abstract description 13
- 238000000034 method Methods 0.000 title abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 17
- 235000021110 pickles Nutrition 0.000 claims description 37
- 239000002689 soil Substances 0.000 claims description 29
- 235000021189 garnishes Nutrition 0.000 claims description 19
- 240000002234 Allium sativum Species 0.000 claims description 14
- 235000004611 garlic Nutrition 0.000 claims description 14
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 235000020097 white wine Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 240000007124 Brassica oleracea Species 0.000 claims description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 3
- 240000008886 Ceratonia siliqua Species 0.000 claims description 3
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 241000233866 Fungi Species 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 229910052571 earthenware Inorganic materials 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 239000012266 salt solution Substances 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 206010022678 Intestinal infections Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000028993 immune response Effects 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000242 pagocytic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for preparing pickled vegetable with unboiled water. The problem that easy formation of a white film on the surface of saline water influences pickled vegetable when unboiled water is used for preparation of the pickled vegetable is overcome through addition of a proper amount of liquor; when unboiled water is used for preparation of the pickled vegetable, the saline water for the pickled vegetable does not deteriorate in a long period of time, and the pickled vegetable is better flavored with passing of time. According to the method, an earthenware jar is employed for preparation of the pickled vegetable, and the pickled vegetable may be subjected to accelerated fermentation under anoxic conditions in the process of preserving, which enables a great amount of lactobacillus to be generated.
Description
Technical field
The present invention relates to a kind of preparation method, relate in particular to a kind of preparation method of unboiled water pickles.
Background technology
In order to be beneficial to long storage time, vegetables are by fermentation pickles.In general,, as long as vegetables or the fruit of fibre-enrich, can be made into pickles.Pickles contain the abundant inorganic matter such as vitamin and calcium, phosphorus, can provide sufficient nutrition for human body, again can prevention of arterial sclerosis etc. disease.In traditional pickled vegetable making process, use the boiling water cooling to make salt solution, still this salt solution exists and is difficult for problem stored for a long time, uses unboiled water to have the easily raw problem of spending in vain of salt solution.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of unboiled water pickles solves the boiling water that in traditional pickled vegetable making process, use cools and makes salt solution, and still this salt solution exists and is difficult for problem stored for a long time, uses unboiled water to have the easily raw problem of spending in vain of salt solution.
Technical solution of the present invention is:
A preparation method for unboiled water pickles, comprises following making step:
A. prepare material: comprise 50 milliliters of the above white wine of batching and garnishes, 50 grams of pickle salts, 25 milliliters of light-coloured vinegars, 50 degree, described batching comprises 100 grams of 30 grams of pimientos, 10 grams, Chinese prickly ash, anistree 20 grams, 100 grams of ginger and garlics;
B., after soil pottery jar of 1000 milliliters and garnishes being cleaned respectively, 100 grams of 30 grams of pimientos, 10 grams, Chinese prickly ash, anistree 20 grams, 100 grams of ginger and garlics are put into after soil pottery jar, then added garnishes in soil pottery jar;
C. in soil pottery jar, add unboiled water, and make unboiled water flood garnishes and batching;
D. 25 milliliters of light-coloured vinegars evenly being put into soil pottery jar with 50 grams of pickle salts stirs;
E. 50 milliliters of white wine more than 50 degree are poured into after soil pottery jar, soil pottery jar is sealed, and place 5-18 ℃ and locate more than 3 hours.
Further improve and be: described garnishes are carrot, ternip, carob, cucumber, cabbage, garlic shoot, garlic bolt, black fungus or cauliflower.
The preparation method of a kind of unboiled water pickles of the present invention, by adding proper amount of white spirit, has avoided unboiled water to make after pickles, and easily raw flower the and affect problem of pickles of salt solution, meanwhile, uses the pickles of unboiled water making can make the salt solution permanency matter of pickles and intrude more for a long time taste.The preparation method of this kind of unboiled water pickles, in the manufacturing process of pickles, is used soil pottery jar to make, thereby accelerates fermentation in the situation that of can making pickles in anoxic in pickles are carried out to curing process, produces a large amount of lactic acid bacterias.The pickles of the preparation method gained of this kind of unboiled water pickles, are rich in lactic acid bacteria, thereby in the edible rear absorption that promotes human nutrition material.In addition, lactic acid bacteria can also be synthesized B family, K family vitamin etc., and lactic acid bacteria and metabolite thereof can improve non-specific and specific immune response by activating macrophage enzyme and phagocytic activity, strengthens lymphocyte vigor, prevents enteric infection, improves immunity etc.
The invention has the beneficial effects as follows: the preparation method of a kind of unboiled water pickles of the present invention, by adding proper amount of white spirit, avoid unboiled water to make after pickles, easily raw flower and affect the problem of pickles of salt solution, meanwhile, the pickles that use unboiled water to make can make the salt solution permanency matter of pickles and intrude more for a long time taste.And the pickles of the preparation method gained of this kind of unboiled water pickles, are rich in lactic acid bacteria, thereby eating the absorption of rear promotion human nutrition material, preventing enteric infection, improve immunity.
The specific embodiment
Describe the preferred embodiments of the present invention below in detail.
A preparation method for unboiled water pickles, comprises following making step:
A. prepare material: comprise 50 milliliters of the above white wine of batching and garnishes, 50 grams of pickle salts, 25 milliliters of light-coloured vinegars, 50 degree, described batching comprises 100 grams of 30 grams of pimientos, 10 grams, Chinese prickly ash, anistree 20 grams, 100 grams of ginger and garlics;
B., after soil pottery jar of 1000 milliliters and garnishes being cleaned respectively, 100 grams of 30 grams of pimientos, 10 grams, Chinese prickly ash, anistree 20 grams, 100 grams of ginger and garlics are put into after soil pottery jar, then added garnishes in soil pottery jar;
C. in soil pottery jar, add unboiled water, and make unboiled water flood garnishes and batching;
D. 25 milliliters of light-coloured vinegars evenly being put into soil pottery jar with 50 grams of pickle salts stirs;
E. 50 milliliters of white wine more than 50 degree are poured into after soil pottery jar, soil pottery jar is sealed, and place 5-18 ℃ and locate more than 3 hours.
Embodiment
The present embodiment provides a kind of preparation method of unboiled water pickles, prepare material: comprise batching and garnishes, 50 grams of pickle salts, 25 milliliters of light-coloured vinegars, 50 milliliters of 50 degree white wine above, batching comprises 100 grams of 30 grams of pimientos, 10 grams, Chinese prickly ash, anistree 20 grams, 100 grams of ginger and garlics, and garnishes comprise carrot, ternip, carob, cucumber, cabbage, garlic shoot, garlic bolt and cauliflower; After soil pottery jar of 1000 milliliters and garnishes are cleaned respectively, 100 grams of 30 grams of pimientos, 10 grams, Chinese prickly ash, anistree 20 grams, 100 grams of ginger and garlics are put into after soil pottery jar, then added garnishes in soil pottery jar; In soil pottery jar, add unboiled water, and make unboiled water flood garnishes and batching; 25 milliliters of light-coloured vinegars are evenly put into soil pottery jar with 50 grams of pickle salts to stir; 50 milliliters of the white wine of 55 degree are poured into after soil pottery jar, soil pottery jar is sealed, and place 5-18 ℃ and locate more than 3 hours.
Claims (2)
1. a preparation method for unboiled water pickles, is characterized in that, comprises following making step:
A. prepare material: comprise 50 milliliters of the above white wine of batching and garnishes, 50 grams of pickle salts, 25 milliliters of light-coloured vinegars, 50 degree, described batching comprises 100 grams of 30 grams of pimientos, 10 grams, Chinese prickly ash, anistree 20 grams, 100 grams of ginger and garlics;
B., after soil pottery jar and garnishes being cleaned respectively, 100 grams of 30 grams of pimientos, 10 grams, Chinese prickly ash, anistree 20 grams, 100 grams of ginger and garlics are put into after soil pottery jar, then added garnishes in soil pottery jar;
C. in soil pottery jar, add unboiled water, and make unboiled water flood garnishes and batching;
D. 25 milliliters of light-coloured vinegars evenly being put into soil pottery jar with 50 grams of pickle salts stirs;
E. 50 milliliters of white wine more than 50 degree are poured into after soil pottery jar, soil pottery jar is sealed, and place 5-18 ℃ and locate more than 3 hours.
2. the preparation method of unboiled water pickles as claimed in claim 1, is characterized in that: described garnishes are carrot, ternip, carob, cucumber, cabbage, garlic shoot, garlic bolt, black fungus or cauliflower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210541876.8A CN103859333A (en) | 2012-12-14 | 2012-12-14 | Method for preparing pickled vegetable with unboiled water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210541876.8A CN103859333A (en) | 2012-12-14 | 2012-12-14 | Method for preparing pickled vegetable with unboiled water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859333A true CN103859333A (en) | 2014-06-18 |
Family
ID=50898792
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210541876.8A Pending CN103859333A (en) | 2012-12-14 | 2012-12-14 | Method for preparing pickled vegetable with unboiled water |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859333A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323184A (en) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | Cabbage curing food and curing method thereof |
| CN104664295A (en) * | 2015-02-13 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Method for inhibiting formation of white float on interface of pickled vegetable |
| CN104738488A (en) * | 2015-04-24 | 2015-07-01 | 叶良敏 | Pickled radish pickling method |
| CN106036658A (en) * | 2016-05-30 | 2016-10-26 | 青岛海之源智能技术有限公司 | Preparation method of cucumber pickled vegetables and pickled vegetables prepared by preparation method |
| CN110367492A (en) * | 2019-08-29 | 2019-10-25 | 广西壮族自治区农业科学院 | A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea |
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|---|---|---|---|---|
| CN1701711A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method of plum juice infused radish |
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| CN101455313A (en) * | 2007-12-11 | 2009-06-17 | 上海市延安中学 | Pickle preserving method |
| CN102342467A (en) * | 2011-09-29 | 2012-02-08 | 山东省农业科学院农产品研究所 | Kimchi containing Flammulina velutipes and preparation method thereof |
| CN102551007A (en) * | 2012-01-10 | 2012-07-11 | 蒋华 | Pickled pepper processing technique |
-
2012
- 2012-12-14 CN CN201210541876.8A patent/CN103859333A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701711A (en) * | 2005-06-23 | 2005-11-30 | 上海交通大学 | Production method of plum juice infused radish |
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| CN101455313A (en) * | 2007-12-11 | 2009-06-17 | 上海市延安中学 | Pickle preserving method |
| CN102342467A (en) * | 2011-09-29 | 2012-02-08 | 山东省农业科学院农产品研究所 | Kimchi containing Flammulina velutipes and preparation method thereof |
| CN102551007A (en) * | 2012-01-10 | 2012-07-11 | 蒋华 | Pickled pepper processing technique |
Non-Patent Citations (2)
| Title |
|---|
| 古崇: "几种泡菜的制作技术", 《农家致富顾问》, no. 10, 31 October 2008 (2008-10-31), pages 38 - 39 * |
| 王妨 等: "酱脆萝卜的研制", 《中国调味品》, vol. 37, no. 3, 31 March 2012 (2012-03-31) * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323184A (en) * | 2014-11-27 | 2015-02-04 | 南宁市绿宝食品有限公司 | Cabbage curing food and curing method thereof |
| CN104664295A (en) * | 2015-02-13 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Method for inhibiting formation of white float on interface of pickled vegetable |
| CN104738488A (en) * | 2015-04-24 | 2015-07-01 | 叶良敏 | Pickled radish pickling method |
| CN106036658A (en) * | 2016-05-30 | 2016-10-26 | 青岛海之源智能技术有限公司 | Preparation method of cucumber pickled vegetables and pickled vegetables prepared by preparation method |
| CN110367492A (en) * | 2019-08-29 | 2019-10-25 | 广西壮族自治区农业科学院 | A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20140618 |