Method for making salt vegetable
A processing method and technology for salted vegetables, applied in the processing field of salted vegetables, can solve the problems of monotonous taste, single taste, nitrite or mildew, etc., and achieve the effect of refreshing aftertaste and satisfying food diversification.
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Embodiment 1
[0019] On February 20-23, 2012, the inventor picked mustard greens, young green leaves, radish green leaves and coriander leaves, then washed the green leaves respectively, peeled them, and drained them to obtain 90kg of mustard leaves, 90kg of young green leaves, and 90kg of radish leaves. 90kg of vegetable leaves and 30kg of coriander leaves; then mix the raw materials and add 18kg of salt, mix well, marinate in a large tank for 7 days, then take out and drain, and dry the vegetable leaves in the sun on March 3-4 for 2 days, and then chopped to get the end of the dish.
[0020] Then put the minced vegetables into the altar. When it is almost full, seal it with banana leaves 6cm away from the neck of the altar, and then tie it tightly with elastic bamboo branches; In the water, make the water seal the mouth of the altar, and then let it stand for 7 days.
[0021] At the same time, crush the peppercorns, mince the ginger and garlic respectively, take 3kg of the pepper powder,...
Embodiment 2
[0025] From February 26th to March 1st, 2012, the inventor picked mustard leaves, coriander leaves and coriander leaves, and then washed, peeled and drained the leaves respectively to obtain 100kg of mustard leaves, 80kg of coriander leaves, and 80kg of coriander leaves. 20kg; then mix the raw materials and add 12kg of salt, mix well, marinate in a large vat for 6 days, then take it out and drain. On March 8-9, put the vegetable leaves in the sun for 2 days, then cut Crushed to get the end of the dish.
[0026] Then put the minced vegetables into the altar. When it is almost full, seal it with banana leaves 5cm away from the neck of the altar, and then tie it tightly with elastic bamboo branches; In the water, make the water seal the mouth of the altar, and then let it stand for 6 days.
[0027] At the same time, crush the Chinese prickly ash, mince the ginger and garlic respectively, take 2 kg of prickly ash powder, 2 kg of minced ginger, and 2 kg of minced garlic and mix th...
Embodiment 3
[0031] From February 10 to 12, 2013, the inventor picked mustard leaves, radish leaves and coriander leaves, and then washed, peeled and drained the leaves respectively to obtain 300 kg of mustard leaves, 150 kg of radish leaves and 50 kg of coriander leaves; Then mix the raw materials and add 30kg of salt, mix well, put them in 3 large vats and marinate for 8 days, then take them out and drain them. On February 20-21, put the leaves in the sun for 2 days, then cut them into pieces. Crushed to get the end of the dish.
[0032] Then put the minced vegetables into the altar. When it is almost full, seal it with banana leaves 5.5cm away from the neck of the altar, and then tie it tightly with elastic bamboo branches; then put the altar upside down in the water tray, and make the mouth of the altar Submerge in the water, make the water seal the mouth of the altar, and then let it stand for 8 days.
[0033] At the same time, crush the pepper, mince the ginger and garlic respective...
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