阅读说明：本技术 一种泡菜及其制备方法 (Pickled vegetable and preparation method thereof ) 是由 李志平 于 2018-07-27 设计创作，主要内容包括：本发明属于食品；一种泡菜,其特征在于其配方为：白菜500-600克、苹果10-25克、梨10-25克、山楂10-20克,白萝卜40-50克、凉开水150-300克、葱10-25克、蒜10-25克、盐20-30克、辣椒面10-15克、鱼露30-40克,味精1-2克,乳酸菌3-5克。传统的泡菜做法是将原料密闭保藏,用自然界中存在的菌发酵,但往往有很多杂菌,造成泡菜的腐烂变质,本发明点在于加入纯化的商品乳酸菌,使得乳酸菌在泡菜中占主要优势,避免杂菌污染。(The invention belongs to food; a pickle is characterized in that the formula is as follows: 600 g of Chinese cabbage, 10-25 g of apple, 10-25 g of pear, 10-20 g of hawthorn, 40-50 g of white radish, 300 g of cool boiled water, 10-25 g of scallion, 10-25 g of garlic, 20-30 g of salt, 10-15 g of chili powder, 30-40 g of fish sauce, 1-2 g of monosodium glutamate and 3-5 g of lactic acid bacteria. The traditional pickled vegetable method is to store raw materials in a sealed way and ferment the raw materials by using bacteria existing in nature, but the pickled vegetable is often rotten and goes bad due to a plurality of mixed bacteria.)

1. A pickle is characterized in that the formula is as follows: 600 g of Chinese cabbage, 10-25 g of apple, 10-25 g of pear, 10-20 g of hawthorn, 40-50 g of white radish, 300 g of cool boiled water, 10-25 g of scallion, 10-25 g of garlic, 20-30 g of salt, 10-15 g of chili powder, 30-40 g of fish sauce, 1-2 g of monosodium glutamate and 3-5 g of lactic acid bacteria.

2. A preparation method of pickled vegetables is characterized by comprising the following steps:

A. weighing the above formula, cleaning Chinese cabbage, apple, pear, hawthorn and white radish, placing into a container,

B. adding scallion, garlic, salt, chili powder, fish sauce and monosodium glutamate into a container, adding cold boiled water and lactobacillus, stirring,

C. sealing the container, and fermenting for 3-5 days to obtain the final product.

Technical Field

The invention belongs to food, and particularly relates to pickled vegetables and a preparation method thereof.

Background

The Chinese cabbage is an important vegetable in the life of people, has delicious taste and rich nutrition, and is called as the king of vegetables. The pickled spicy Chinese cabbage product has sour, spicy and fragrant taste, is crisp, tender and delicious, and can be used for making soup or used as a hot pot auxiliary material and a fried dish auxiliary material.

Disclosure of Invention

Object of the invention based on the above problems, the object of the present invention is to provide a method for preparing kimchi.

A pickle is characterized in that the formula is as follows: 600 g of Chinese cabbage, 10-25 g of apple, 10-25 g of pear, 10-20 g of hawthorn, 40-50 g of white radish, 300 g of cool boiled water, 10-25 g of scallion, 10-25 g of garlic, 20-30 g of salt, 10-15 g of chili powder, 30-40 g of fish sauce, 1-2 g of monosodium glutamate and 3-5 g of lactic acid bacteria.

A preparation method of pickled vegetables is characterized by comprising the following steps:

A. weighing the above formula, cleaning Chinese cabbage, apple, pear, hawthorn and white radish, placing into a container,

B. adding scallion, garlic, salt, chili powder, fish sauce and monosodium glutamate into a container, adding cold boiled water and lactobacillus, stirring,

C. sealing the container, and fermenting for 3-5 days to obtain the final product.

The invention has the following advantages:

1. the invention discloses a method for preparing pickled vegetable, which is characterized in that the raw materials are sealed and preserved, and fermented by bacteria existing in nature, but a plurality of mixed bacteria often exist to cause the pickled vegetable to rot and deteriorate

Detailed Description

The following examples are given to further illustrate the embodiments of the present invention. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.