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.

Active Publication Date: 2013-06-05
重庆尝必乐农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is simple and easy to implement, but its disadvantage is that the taste is single, and the shelf life is not long, it is easy to produce nitrite or mildew, and it often deteriorates before it can be eaten, causing a lot of waste
[0004] Patent Application No. 2012101722913 discloses a processing method of water-salted vegetables. The method is to break the stems of big-leaf mustard greens and dry them, then wash and dry them, then mix them with green onion and garlic, Zheer root and rice wine, then put them in an altar for pickling, and finally Make water-salted vegetables; although the salted vegetables made by this method are delicious, the main ingredients are too single and the taste is monotonous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention provides a method for making a salt vegetable, and belongs to the technical field of processing of an agricultural product. The method for making the salt vegetable comprises the steps of using leaf mustard greens, brussel mustard greens, radish leaves and coriander leaves as raw materials; and making the salt vegetable by salting, loading, inversely sealing with water and frying. The method for making the salt vegetable provided by the invention has the beneficial effects that the raw materials can be various vegetable leaves and contain 10% of the coriander leaves, so that the prepared salt vegetable is mellow and abundant; the prepared salt vegetable is subjected to inverse water seal after being contained in a jar, so that not only can external air be separated, but also chopped vegetables inside a jar can be wetted by water vapor, better mellowing effect can be realized, and the prepared salt vegetable is pure and delicious; and then the salt vegetable is produced by frying plant oil and spices, so that the prepared salt vegetable has thick remaining taste; and the taste of salt vegetable prepared by the method for making the salt vegetable is tested for a plurality of times by the inventor and is praised by many people. The method for making the salt vegetable is applicable to the large-scale industrial production, and can meet the requirements of people on food variety.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, in particular to a method for processing salted vegetables. Background technique [0002] The traditional salt dish is a kind of home-cooked dish with vegetable leaves as raw materials and made through the original pickling method. Because of its mellow and sweet taste, refreshing taste, sweet and lingering taste, it can promote diet and is easy to make. Well received by the general public. [0003] In the existing technology, the common method of salted vegetables is to wash the leaves of the vegetables, then boil them with boiling water for a while, then add salt, pepper, pepper, green onion, garlic, sugar and other seasonings, mix well and directly put them into the altar to add The lid is sealed, and water is put on the edge of the altar to intercept the air, and then the altar is placed in a cool place, and it can be eaten after the vegetables produce fragrance. Thi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 李清华
Owner 重庆尝必乐农业开发有限公司
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