Spicy black pickle and processing method thereof

Abstract

The invention provides a spicy black pickle and a processing method thereof. The spicy black pickle is prepared by processing, pickling, airing, steam-cooking and fermenting the raw materials of 100 parts of tuber and stem vegetables, 0.5-3 parts of seasoning powder and 6-12 parts of salt by weight, wherein the tuber and stem vegetables can be radishes (white radishes, green radishes, red-skin radishes or red-core radishes), carrots, kohlrabies (also known as turnip cabbages), brussels spouts (also known as stem mustards), herbivorous silkworms (also known as Chinese artichokes), turnips (also known as rutabagas and kohlrabies), horseradishes, mioga gingers (also known as alpinia), sweet potatoes, taros, pickled mustard tubers, potatoes, yams, burdocks or platycodon roots. Through the later processes of steam cooking and fermenting, flavor components of the spicy black pickle can be effectively improved, so that the spicy black pickle is fragrant, delicious and fresh in taste and rich in aftertaste, the eating desire of people is enhanced, and the demand of people on a side dish eaten together with rice or bread can be met.

Description

technical field [0001] The invention relates to the field of food processing, and also to the field of pickle processing, in particular to a spicy black pickle and a preparation method thereof. Background technique [0002] With the prosperity of the market, there are various kinds of pickled vegetable products on the market. The pickled vegetables with different local characteristics satisfy the consumer groups with different tastes and provide more choices for people’s living needs. Among all kinds of pickles, pickled vegetables are used to make raw pickles, dried pickles, fermented pickles, pickled vegetables, etc. The taste is salty, sweet, hemp, spicy, sauce, and spicy. As the leading product, the mouthfeel is mostly crisp, raw and hard, which also brings difficulties to the eating of the elderly and those with bad teeth. "It provides a kind of easy chewy cooked pickles, which overcomes the shortcomings of existing pickles. However, the taste of raw or cooked pickles h...

AI Technical Summary

Problems solved by technology

[0002] With the prosperity of the market, there are various kinds of pickled vegetable products on the market. The pickled vegetables with different local characteristics satisfy the consumer groups with different tastes and provide more choices for people’s living needs. Among all kinds of pickles, pickled vegetables are used to make raw pickles, dried pickles, fermented pickles, pickled vegetables, etc. The taste is salty, sweet, hemp, spicy, sauce, and spicy. As the leading product, the mouthfeel is mostly crisp, raw and hard, which also brings difficulties to the eating of the elderly and those with bad teeth. "It provides a kind of easy chewy cooked pickles, which overcomes the shortcomings of existing pickles. However, the taste of raw or cooked pickles has not been substantially improved at present, and the thick and mellow aroma of vegetables has not been improved. It is reflected that the fragrance added in the production of pickles is only an external taste change, and the strong fragrance produced by the fermentation of the vegetables is difficult to achieve in the existing technology.