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Making method of pickled vegetables

A production method and kimchi technology, applied in the direction of food science and the like, can solve the problems of cumbersome pickling method of kimchi, and achieve the effect of simple operation and beneficial to health.

Inactive Publication Date: 2016-09-21
贾恩助
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Kimchi contains rich vitamins and inorganic substances such as calcium and phosphorus. It is not only delicious and refreshing, but also rich in nutrition. It is an indispensable main appetizer on the table and can prevent diseases such as arteriosclerosis. The method is cumbersome

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] 1. Select 3500g of fresh Chinese cabbage, wash them, cut them vertically into strips, sprinkle with 90g of salt evenly, marinate until soft, and then dry them for later use.

[0014] 2. First put 540g of water and 60g of glutinous rice flour into a pot, stir and heat to make rice paste, then put 210g of peeled and cored apples, 320g of pears, 10g of peeled ginger, and 25g of garlic into a juicer to make puree , Stir rice paste, fruit puree, 50g fish sauce, 40g shrimp paste, 170g chili powder, and 80g salt to make a spicy sauce.

[0015] 3. Spread the hot sauce evenly on the surface of the Chinese cabbage, put it in a container and store it sealed, and put it in a cool place for 5-10 days before eating.

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Abstract

The invention relates to the field of pickling of pickled vegetables and particularly relates to a making method of pickled vegetables. The method comprises the following steps of: firstly preparing food materials; secondly, making hot sauce for picking the pickled vegetables; and finally picking pickled vegetables, and hermetically storing the pickled vegetables into an oil-free water-free container. The making method of pickled vegetables is simple to operate; and furthermore, the added raw materials are natural foods, so that the pickled vegetables are more beneficial to health. The method is suitable for being popularized to each family.

Description

technical field [0001] The invention relates to the field of pickled vegetables, in particular to a method for preparing pickled vegetables. Background technique [0002] Kimchi, known in ancient times as 菹, refers to vegetables that have been fermented for long-term storage. Generally speaking, as long as it is a fiber-rich vegetable or fruit, it can be made into kimchi. Kimchi contains rich vitamins and inorganic substances such as calcium and phosphorus. It is not only delicious and refreshing, but also rich in nutrition. It is an indispensable main appetizer on the table and can prevent diseases such as arteriosclerosis. The method is cumbersome. Contents of the invention [0003] The object of the present invention is to provide a method for making kimchi in view of the problems in the prior art. [0004] In order to achieve the above object, the pickle production method provided by the invention is characterized in that the raw material formula includes: pickle 35...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 贾恩助
Owner 贾恩助
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