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Method for preparing pickles

A kind of technology of pickles and preparation steps, which is applied in the field of preparation of pickles, and can solve the problems of inconvenient eating, difficult chewing, and lack of flexibility

Inactive Publication Date: 2010-06-09
孙大龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because these pickles have no flexibility, the elderly and people with bad teeth are not easy to chew, and it is inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] Its preparation steps are as follows:

[0014] ①Select the raw vegetables that meet the technical requirements, wash them, dry them in air, and cut them into strips or segments;

[0015] ②Choose auxiliary vegetables, wash green peppers, green onions, and garlic cloves, dry them in air, and cut them into sections or slices;

[0016] ③Mix the raw vegetables and auxiliary vegetables, add salt and marinate for 24 hours, then control the excess juice;

[0017] ④Put the pickles obtained in step ③ into a pickling container, compact them, and get the finished product after 5 days.

[0018] The raw material dish includes: cabbage, cucumber, lotus root, beans, and mustard greens, or a mixture of two or more. In steps ①——④, the weight ratio of the raw material to the auxiliary dish is:

[0019] 20-30 servings of raw vegetables; 5-8 servings of green onions; 1-4 servings of garlic cloves, 5-10 servings of green peppers, and 1-1.2 servings of salt.

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PUM

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Abstract

The invention discloses a method for preparing pickles. The pickles prepared by the method have flexible mouthfeel and are convenient to prepare and overcome the defects existing in the prior art. The pickles comprise 20 to 30 weight parts of raw material vegetables and auxiliary material vegetables, wherein the raw material vegetables comprise one or a mixture of raw materials of cabbage, cucumber, lotus root, kidney bean and leaf mustard; and the auxiliary material vegetables comprise 5 to 8 weight parts of scallion, 1 to 4 weight parts of garlic clove, 5 to 10 weight parts of green pepper and 1 to 1.2 weight parts of salt. The pickles prepared by the method for preparing the pickles of the invention have the unique taste of aroma, spiciness and freshness.

Description

technical field [0001] The invention relates to a preparation method of pickles. Background technique [0002] Pickles are auxiliary dishes that people eat daily, and they have a special mouthfeel that is refreshing and crispy. Such as pickled mustard, pickled cucumber, spicy radish strips, salty garlic and so on. These pickles are not easy to chew because they do not have a sense of flexibility, and the elderly and people with bad teeth are inconvenient to eat. Contents of the invention [0003] The purpose of this invention is to provide a kind of preparation method of pickles. The pickles prepared by the invention have a flexible mouthfeel, are convenient to prepare, and overcome the shortcomings in the prior art. [0004] The technical scheme adopted in the present invention is: [0005] Its preparation steps are as follows: [0006] ①Select the raw vegetables that meet the technical requirements, wash them, dry them in air, and cut them into strips or segments; ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 孙大龙
Owner 孙大龙
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