阅读说明：本技术 一种泡菜的制作配方及其制作方法 (Preparation formula and preparation method of pickled vegetables ) 是由 林师锐 于 2019-03-27 设计创作，主要内容包括：本发明公开了一种泡菜的制作配方及其制作方法,包括主料和辅料,所述主料包括萝卜、葱、蒜、姜、辣椒、八角和香叶,所述辅料包括食盐、白糖、白醋、鱼露、料酒和水,各原料重量份数的组份为：萝卜2000-3000克、葱40-50克、蒜40-50克、姜20-30克、辣椒20-30克、八角6-10克、香叶6-10克、食盐20-30克、白糖20-30克、白醋40-80克、鱼露20-30克、料酒40-60克、水6000-12000克,所述萝卜选自秋冬萝卜中的济南圆清脆,且大小尺寸合适、新鲜、完好无损,用刷子刷去萝卜外周粘附的泥土和杂质,洗净捞出,沥干水分之后,切成3-5cm的小段备用,所述葱和姜,均选自新鲜肥壮、且完好无损的好料,洗净捞出。该泡菜的制作配方及其制作方法,制作方法简单,口味清爽,适合大范围的普及和推广。(The invention discloses a making formula and a making method of pickled vegetables, wherein the pickled vegetables comprise main materials and auxiliary materials, the main materials comprise radish, shallot, garlic, ginger, pepper, aniseed and bay leaves, the auxiliary materials comprise salt, white sugar, white vinegar, fish sauce, cooking wine and water, and the pickled vegetables comprise the following raw materials in parts by weight: 3000 g of radish 2000-51 g, 40-50 g of green onion, 40-50 g of garlic, 20-30 g of ginger, 20-30 g of hot pepper, 6-10 g of anise, 6-10 g of bay leaf, 20-30 g of salt, 20-30 g of white sugar, 40-80 g of white vinegar, 20-30 g of fish gravy, 40-60 g of cooking wine and 12000 g of water 6000-42, wherein the radish is selected from autumn and winter radishes, is crisp, appropriate in size, fresh and intact, soil and impurities adhered to the periphery of the radish are brushed by a brush, cleaned and fished out, after water is drained, the radish is cut into small sections of 3-5cm for standby, and the green onion and the ginger are selected from fresh, fat and intact good materials, cleaned and fished out. The preparation formula and the preparation method of the pickled vegetable have the advantages of simple preparation method and fresh and cool taste, and are suitable for popularization and promotion in a large range.)

1. The manufacturing formula of the pickled vegetable is characterized in that: the seasoning comprises main materials and auxiliary materials, wherein the main materials comprise radish, scallion, garlic, ginger, hot pepper, aniseed and bay leaves, the auxiliary materials comprise salt, white sugar, white vinegar, fish sauce, cooking wine and water, and the components in parts by weight of the raw materials are as follows: 3000 g of radish 2000-.

2. The formulation of claim 1, wherein the formulation comprises: the radish is selected from autumn and winter radish, and is crisp, appropriate in size, fresh, intact, and capable of removing mud and impurities adhered to the periphery of the radish with a brush, cleaning, taking out, draining water, and cutting into 3-5cm segments for use.

3. The formulation of claim 1, wherein the formulation comprises: the scallion and the ginger are selected from fresh, fat and intact good materials, the scallion and the ginger are cleaned and fished out, after water is drained, the scallion is cut into small sections of 3-5cm for later use, after the ginger is peeled, the ginger is cut into small sections of 2-3cm for later use, and after the garlic is peeled, the garlic is cleaned and drained for later use.

4. The formulation of claim 1, wherein the formulation comprises: the hot pepper, the star anise and the bay leaves are also washed by clear water and are processed into proper sizes after being drained.

5. The formulation of claim 1, wherein the formulation comprises: after the radish, the scallion, the garlic, the ginger, the hot pepper, the star anise and the bay leaves are treated, all the radish, the scallion, the garlic, the ginger, the hot pepper, the star anise and the bay leaves are placed under 20-30 ℃ and aired for 2-8 hours.

6. The formulation of claim 1, wherein the formulation comprises: the water is selected from well water containing many mineral substances, is heated at a high temperature of 95-100 ℃ and then is cooled for later use, and white vinegar, fish sauce and cooking wine are introduced into the well water and are uniformly stirred.

7. A manufacturing method of pickled vegetables is characterized in that: the method comprises the following steps:

s1, washing the jar for standby: cleaning the periphery and the interior of the pickle jar and a bowl used by the pickle jar, and washing the pickle jar and the bowl with hot water at the temperature of 95-100 ℃ for 2-3 times;

s2, preparation of pickle water: placing the water solution containing white vinegar, fish sauce and cooking wine in a pickle jar, sequentially adding salt and white sugar, stirring and dissolving uniformly without residue;

s3, pickling: uniformly mixing radish, shallot, garlic, ginger, pepper, anise and bay leaves outside, introducing into a pickle jar containing pickle water, ensuring that the water liquid submerges the top of the main material, adding a button bowl, sealing with water, and sleeving the button bowl with a plastic bag;

s4, after-ripening: the pickle jar is placed in a cool and dry place for 12-16 days in winter and 6-10 days in summer, and the time is adjusted according to the taste.

8. The method for preparing kimchi, according to claim 1, comprising: the pickle jar is a intact pickle jar with good sealing performance, the service life is best within 2-5 years, and the buckling bowl is selected from the buckling bowls matched with the pickle jar.

Technical Field

The invention belongs to the technical field of pickled vegetable production, and particularly relates to a pickled vegetable production formula and a pickled vegetable production method.

Background

The kimchi is named in ancient times, and is fermented vegetables for long-term storage. Generally, vegetables or fruits rich in fiber can be made into pickles, such as cabbage, Chinese cabbage, carrot, white radish, garlic, green onion, cucumber, onion, Korean vegetable, etc. Vegetables have special flavor after being pickled and seasoned, and many people can regard the vegetables as common vegetablesSide dishThe food is eaten. Therefore, modern people still make pickles in living environment where food materials are available without worry. The shadow of pickle is existed all over the world, and the flavor is different according to different methods, wherein Fuling preserved szechuan pickle and FrancePickled cucumber, German sweet and sour cabbage, and are called three world sauerkraut. The prepared sauerkraut is richLactic acid bacteriaCan help digestion. However, there are certain rules for making kimchi, such as not being able to catch raw water or oil, or being easily rotten, etc. If the pickled vegetable is eaten by mistake and polluted, the stomach is easy to be pulled or the food is poisoned. The traditional pickled radish is too simple to make, has common flavor and common crispness.

Therefore, in order to meet the current situation, the design and production of a manufacturing formula of pickled vegetables and a manufacturing method thereof are urgently needed to meet the actual use requirement.

Disclosure of Invention

The invention aims to provide a preparation formula of pickled vegetables and a preparation method thereof, so as to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation formula of pickled vegetables comprises main materials and auxiliary materials, wherein the main materials comprise radish, shallot, garlic, ginger, chili, aniseed and bay leaves, the auxiliary materials comprise salt, white sugar, white vinegar, fish sauce, cooking wine and water, and the pickled vegetables comprise the following raw materials in parts by weight: 3000 g of radish 2000-.

Preferably, the radish is selected from autumn and winter radish which is crisp and fresh in Jinan circle, has proper size and is intact, soil and impurities adhered to the periphery of the radish are brushed by a brush, and the radish is cleaned, fished out, drained and cut into small sections of 3-5cm for later use.

Preferably, the scallion and the ginger are selected from fresh, fat and intact good materials, and are cleaned, fished out, and after water is drained, the scallion is cut into small segments of 3-5cm for later use, the ginger is peeled, the small segments of 2-3cm for later use, and the garlic is peeled, cleaned, drained and reserved.

Preferably, the peppers, the anises and the bay leaves are all washed by clean water, drained and processed into proper sizes.

Preferably, the radish, the scallion, the garlic, the ginger, the hot pepper, the aniseed and the bay leaves are all placed under 20-30 ℃ after being treated, and are aired for 2-8 hours.

Preferably, the water is well water containing more minerals, the well water is heated at a high temperature of 95-100 ℃ and then cooled for standby, and the white vinegar, the fish sauce and the cooking wine are introduced into the well water and are uniformly stirred.

A manufacturing method of pickled vegetables comprises the following steps:

s1, washing the jar for standby: cleaning the periphery and the interior of the pickle jar and a bowl used by the pickle jar, and washing the pickle jar and the bowl with hot water at the temperature of 95-100 ℃ for 2-3 times;

s2, preparation of pickle water: placing the water solution containing white vinegar, fish sauce and cooking wine in a pickle jar, sequentially adding salt and white sugar, stirring and dissolving uniformly without residue;

s3, pickling: uniformly mixing radish, shallot, garlic, ginger, pepper, anise and bay leaves outside, introducing into a pickle jar containing pickle water, ensuring that the water liquid submerges the top of the main material, adding a button bowl, sealing with water, and sleeving the button bowl with a plastic bag;

s4, after-ripening: the pickle jar is placed in a cool and dry place for 12-16 days in winter and 6-10 days in summer, and the time is adjusted according to the taste.

Preferably, the pickle jar is a intact pickle jar with good sealing performance, the service life is best within 2-5 years, and the buckling bowl is selected from the buckling bowls matched with the pickle jar.

The invention has the technical effects and advantages that: according to the making formula and the making method of the pickled vegetable, the green onion, the ginger and the garlic are added into the radish, so that the brittleness of the pickled vegetable can be improved, the taste of the pickled vegetable is ensured, the added white vinegar also improves the brittleness to a certain extent, and the green onion, the ginger and the garlic also have the effects of sterilization and disinfection, so that the quality guarantee period of the pickled vegetable is ensured; the quantity of the added pepper, aniseed and bay leaves can be automatically adjusted according to the taste of the user, so that the flavor of the pickle can be improved, and the requirements of people in different regions are met; the added white sugar and fish sauce can improve the sweet taste and delicate flavor of the pickle, avoid the influence on the taste of the pickle due to the overshoot of the taste, and the preparation formula and the preparation method of the pickle have the advantages of simple preparation method and fresh taste, and are suitable for wide popularization and promotion.

Detailed Description

The technical solutions in the present disclosure will be clearly and completely described below with reference to the present disclosure, and it is obvious that the described contents are only a part of the present disclosure, and not all of the present disclosure. All other matters which can be obtained by a person skilled in the art without making creative efforts based on the contents of the present invention belong to the protection scope of the present invention.