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Water salted vegetable and production method thereof

A production method and water-salt technology, which is applied in the field of vegetable processing, can solve the problems of insufficient flavor of water-salt vegetables, short shelf life, and unsatisfactory fermentation environment, etc., and achieve the effect of reasonable and easy production method, convenient portability, and rich taste

Inactive Publication Date: 2013-02-06
吴光忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above technical problems, the present invention discloses a water-salted vegetable and its preparation method, which solves the problems of insufficient flavor of the water-salted vegetable, unsatisfactory fermentation environment, and short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 60kg of cabbage, 10kg of water, 1kg of garlic paste, 1kg of olive oil, 0.1kg of ginger, 0.1kg of wild pepper, 0.5kg of grass fruit, 1kg of salt, 0.1kg of pepper, and 0.1kg of bispodia lactic acid according to the weight percentage. Cut the cabbage into quarters and dry it in a cool place at 2°C. After the cabbage is naturally dehydrated to 50% dehydrated by a dehydrated vegetable moisture meter, add water to soak it, remove it and wash it, and cut it into 1cm lengths with a knife. The vegetable cubes are set aside; add garlic paste, olive oil, ginger, wild pepper, grass fruit, salt and pepper according to the weight ratio, and mix well; store in a wooden barrel, add a cover to the wooden barrel or sand tank, and put the lid on Put a heavy object on it to pressurize, seal and ferment; it can be eaten when the cabbage turns golden yellow with liquid. Add 0.1kg of Bibacillus lactis, seal the package, and have a shelf life of 1 year.

Embodiment 2

[0022] Take cabbage 65kg, 15kg, garlic paste 2kg, olive oil 2kg, ginger 1kg, wild pepper 1kg, grass fruit 2kg, salt 2kg, pepper 3kg, nisin 0.2kg according to weight percentage. Cut the cabbage into quarters and dry it in a cool place at 14°C. After the cabbage is naturally dehydrated to 55% dehydrated by a dehydrated vegetable moisture meter, add water to soak it, remove it and wash it, and cut it into 1cm lengths with a knife. The vegetable cubes are set aside; add garlic paste, olive oil, ginger, wild pepper, grass fruit, salt and pepper according to the weight ratio, and mix well; store in a wooden barrel, add a cover to the wooden barrel or sand tank, and put the lid on Put a heavy object on it to pressurize, seal and ferment; it can be eaten when the cabbage turns golden yellow with liquid. Add nisin 0.2kg, seal the package, and the shelf life is 1 year.

Embodiment 3

[0024] Take 70kg of cabbage, 20kg of water, 3kg of garlic paste, 3kg of olive oil, 2kg of ginger, 2kg of wild pepper, 3kg of grass fruit, 3kg of salt, 5kg of pepper, and 0.3kg of sodium dehydroacetate according to weight percentage. Cut the cabbage into quarters and dry in the shade at 20°C. After the cabbage is naturally dehydrated to 60% dehydrated by a dehydrated vegetable moisture meter, add water to soak it, remove it and wash it, and cut it into 2cm lengths with a knife. The vegetable cubes are set aside; add garlic paste, olive oil, ginger, wild pepper, grass fruit, salt and pepper according to the weight ratio, and mix well; store in a wooden barrel, add a cover to the wooden barrel or sand tank, and put the lid on Put a heavy object on it to pressurize, seal and ferment; it can be eaten when the cabbage turns golden yellow with liquid. Add 0.3 kg of sodium dehydroacetate, seal the package, and have a shelf life of 1 year.

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Abstract

The invention provides water salted vegetable and a production method of the water salted vegetable. The water salted vegetable comprises the following raw materials in parts by weight as follows: 60-70 parts of Chinese cabbages, 10-20 parts of water, 1-3 parts of garlic paste, 1-3 parts of olive oil, 0.1-2 parts of ginger, 0.1-2 parts of zanthoxylum simulans, 0.5-3 parts of amomum taso-ko, 1-3 parts of table salt, 0.1-5 parts of hot pepper, and 0.1-0.3 parts of food preservatives; and the production method of the water salted vegetable comprises the steps: naturally drying Chinese cabbages in the shade and dewatering by 50-60%, adding clear water for swelling, fishing out and cleaning, cutting into blocks with length of 1-2cm by a cutter for later use; adding garlic paste, olive oil, ginger, zanthoxylum simulans, amomum taso-ko, table salt and hot pepper according to weight proportion, and evenly mixing; and storing in a wooden bucket or a sand cylinder for sealed fermentation to obtain the water salted vegetable after Chinese cabbages become golden yellow and are carried with liquid. The water salted vegetable is tasty and delicious, rich in nutrition, and convenient to carry, has one-year shelf life after being sealed and packaged, and the production method is reasonable and feasible, and suitable for large-scale production.

Description

technical field [0001] The invention relates to a water-salted vegetable and a preparation method thereof, belonging to the technical field of vegetable processing. Background technique [0002] Shuiyancai is a kind of home-cooked dish with vegetables as raw materials and prepared by certain pickling methods. It is very popular because of its excellent taste, freshness, crispness, lingering aftertaste, appetite-stimulating and simple preparation. The general public welcome. In the prior art, the common method of water-salted vegetables is to wash the vegetables and scald them with boiling water, or put them directly into a closed empty altar, add salt, pepper, pepper, sugar and other ingredients, stir them evenly, and seal them with a cover And pour water on the edge of the altar to prevent the air from entering, and then place the altar in a cool place for several days. After the vegetables produce a special fragrance, they can be eaten. The advantage of this common metho...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 吴光忠虞倪瑶
Owner 吴光忠
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