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Method for producing soy sauce picled vegetables

A technology of sauce pickling and noodle sauce, applied in the field of preparation of pickled vegetables, can solve problems such as excessive salinity, dull color, and single taste of finished products, and achieve the effect of aroma and unique flavor

Inactive Publication Date: 2007-04-18
宋岗山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of preparation method is relatively simple, the taste of the finished product is single after processing, the salt is too heavy, there is no sauce flavor, and the color is dull, and there is no sense of transparency after slicing

Method used

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  • Method for producing soy sauce picled vegetables
  • Method for producing soy sauce picled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Use 143 catties of fresh green bamboo shoots after peeling off the skin, remove the root and cut slightly, chop into small sections, soak in 18-degree salt water, stir once in the morning and evening, cover it during the day, set it up for ventilation; uncover it at night, cool down, and ferment for ten days. cream color. Then take out the stored bamboo shoots and put them in clean water, stir 2 to 3 times a day, and then transfer them to clean water for a day after two days. Put the marinated bamboo shoots into the fourth batch of noodle sauce to marinate, stirring once a day. The fermentation time is 3-4, 10-15 days in September-October, and 7-10 days in May-August. After complete fermentation, put them into the other three batches of noodle sauce to marinate. Finally, put the bamboo shoots that have been marinated in noodle sauce four times into sweet noodle sauce for preservation. Its storage period varies according to different seasons. Summer is generally shorter...

Embodiment 2

[0019] Wash and cut all kinds of side dishes prepared, including silver bars, diliu, lotus root, cucumber, almond, ginger, Chinese toon, cabbage, etc. Layer salt and continue stirring the next day. When the salinity is not enough, add its own salt water at 10-20 degrees. After the vegetables are fermented, they can be put into bags and marinated with noodle sauce. In the process of changing the tank in each batch of sauce, the sauce water in the tank must be poured out. After the noodle sauce is marinated, store it for 20-50 days.

[0020] Table 1 below shows the sensory evaluation results of the pickled vegetables prepared in Examples 1-2 and the prior art.

[0021] Table 1

[0022]

[0023] Table 2 below shows the evaluation results of some physical and chemical indicators of the pickled vegetables prepared in Examples 1-2 and the prior art.

[0024] Table 2

[0025]

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PUM

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Abstract

A method for preparing the vegetables pickled by thick sweet paste made from fermented flour includes such steps as providing raw materials, immersing in saline, fermenting, desalting by clean water, pickling in said thick sweet paste four times, and storing in said thick sweet paste. Its advantages are rich nutrients and unique taste.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing pickled vegetables. Background technique [0002] At present, the preparation method of general-purpose pickled vegetables is to first soak the raw materials in salt water, and after a period of time, put them into soy sauce or noodle sauce to pickle and form. This kind of preparation method process is relatively simple, and the taste of finished product after processing is single, and salt is too heavy, has no sauce fragrance, and color and luster is dark, and there is no sense of transparency after being sliced. Contents of the invention [0003] The object of the present invention is to provide a method for preparing pickled vegetables. The pickled vegetables processed by the method for preparing pickled vegetables are rich in nutrition, fragrant in smell, good in taste and bright in color. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 宋岗山
Owner 宋岗山
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