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Processing method of five-colored pickled vegetables

A technology of multicolored pickles and processing methods, which is applied in the field of food deep processing, can solve problems such as cumbersome processing methods, and achieve the effect of being easy to grasp, simple to operate, and bright in color

Inactive Publication Date: 2014-08-13
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the disadvantages of complicated processing methods in the above-mentioned prior art, the present invention provides a processing method of multicolored pickles that is simple to operate and easy to master. The multicolored pickles processed by this method are bright in color, rich in fragrance, comprehensive in nutrition, sour and delicious , is a green and healthy, spicy and crispy side dish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method of colorful kimchi, according to the following steps:

[0015] A. Preparation of raw materials: cut the green peppers and red peppers into slices after removing the stems and seeds; cut the washed carrots and cabbage into slices; put the washed perilla leaves in 80℃ water and blanch them for 2 minutes;

[0016] B. Ingredients: mix green pepper slices, red pepper slices, carrot slices, cabbage slices, and perilla leaves in a ratio of 2:2:3:2:1 to prepare a mixture;

[0017] C. First pickling: Add 0.8kg of table salt to 10kg of mixture, mix well, pickle for 2 days, rinse with water after pickling;

[0018] D. Preparation of kimchi liquid: use hard water such as well water or spring water to prepare kimchi liquid. Preferably, based on 1kg kimchi liquid, it contains 50g salt, 70g sucrose, 20g rice wine, 2g garlic, 2g old ginger, 0.6g star anise, 0.4g Chinese pepper , The rest is hard water, mixed evenly;

[0019] E. Brewing in the altar: Put the first marinated m...

Embodiment 2

[0023] A processing method of colorful kimchi, according to the following steps:

[0024] A. Preparation of raw materials: After removing the stems and seeds of the green peppers and red peppers, cut them into strips; cut the washed carrots and cabbage into slices; put the washed perilla leaves in 85℃ water and blanch them for 1.5 minutes ;

[0025] B. Ingredients: mix green pepper strips, red pepper strips, carrot strips, cabbage strips, and perilla leaves in a ratio of 2:2:3:2:1 to prepare a mixture;

[0026] C. First pickling: Add 0.9kg of table salt to 10kg of mixture, mix well, pickle for 1.5 days, rinse with water after pickling;

[0027] D. Preparation of kimchi liquid: Use hard water such as well water or spring water to prepare kimchi liquid. Preferably, based on 1kg kimchi liquid, it contains 60g salt, 80g sucrose, 25g rice wine, 2.5g garlic, 3g old ginger, 0.8g star anise, 0.5g licorice g. 0.5g pepper, the rest is hard water, mix well;

[0028] E. Brewing in the altar: Put ...

Embodiment 3

[0032] A processing method of colorful kimchi, according to the following steps:

[0033] A. Preparation of raw materials: remove the stems and seeds of the green peppers and red peppers, and cut them into shreds; cut the washed carrots and cabbage into slices; put the washed perilla leaves in water at 90°C for 1 min;

[0034] B. Ingredients: mix green pepper shreds, red pepper shreds, carrot shreds, cabbage shreds, and perilla leaves in a ratio of 2:2:3:2:1 to prepare a mixture;

[0035] C. First marinating: add 1kg of table salt to 10kg of mixture, mix well, marinate for 1 day, after marinating, rinse with water;

[0036] D. Preparation of kimchi liquid: use hard water such as well water or spring water to prepare kimchi liquid. Preferably, based on 1kg kimchi liquid, it contains 70g salt, 100g sucrose, 30g yellow wine, 3g garlic, 4g old ginger, 1g star anise, 0.6g Chinese pepper. 0.5g fennel, the rest is hard water, mix well;

[0037] E. Brewing in the altar: Put the first marinated...

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PUM

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Abstract

The invention discloses a processing method of five-colored pickled vegetables. The method is characterized by comprising the following steps: preparing green peppers, red peppers, cabbages, carrots and purple perilla as raw materials and monosodium glutamate, chilli peppers, capsicum frutescens, chili sauce, citric acid, salt and the like as auxiliary materials, mixing the materials, pickling, packaging and sterilizing, and checking and storing. According to the method, the processing raw materials are readily available, the processing cost is low, no preservative is added, and no toxic and side effects are generated; purple perilla leaves serve as a raw material and a spice of the pickled vegetables, and also have an effect of preventing pickled vegetable liquid from going bad; the pickled vegetables are bright in color and rich in sour aroma, are fresh, spicy, fragrant and crisp, are delicious and tasty, and serve as a green and healthy appetizer. The method is simple to operate and easy to master.

Description

Technical field [0001] The invention relates to the field of food deep processing, in particular to a processing method of colorful kimchi. Background technique [0002] Kimchi refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as they are fiber-rich vegetables or fruits, they can be made into kimchi. Kimchi is rich in vitamins and inorganic substances such as calcium and phosphorus, which can not only provide sufficient nutrition for the human body, but also prevent diseases such as arteriosclerosis. Kimchi is rich in active lactic acid bacteria. It is also rich in vitamins, calcium, phosphorus, potassium and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body. The existing kimchi raw materials are relatively single, and the defects of many kinds of additives. According to page P63 of the book "Identification and Eating Methods of Wild Vegetables" edited by Chen Jianguo: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 彭常安
Owner 彭常安
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