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CN-121986917-A - Preparation method of pickled vegetable with low salt content and capable of sterilizing and preventing nitrite from being generated by white vinegar

CN121986917ACN 121986917 ACN121986917 ACN 121986917ACN-121986917-A

Abstract

The invention provides a preparation method of pickled vegetable which is soaked in white vinegar and low in salt and can be sterilized to prevent nitrite from being generated, which comprises the steps of cleaning a bottle which can be sterilized, adding 180-200 parts of white vinegar, 2-3 parts of white sugar, 0.5-5 parts of edible salt, 0.05-0.1 part of edible essence and 0.01-0.03 part of citric acid into the bottle, fully and uniformly stirring until the white sugar and the edible salt are melted, adding 30-50 parts of clean fresh red-skin white-core radish strips which are cut into small square strips, completely soaking the red-skin white-core radish strips in white vinegar liquid, sealing the white-vinegar liquid by covering a bottle cap, and placing the white-vinegar liquid in a dark place for one day to be opened for eating. The pickle has low salt content, can prevent nitrite production in the soaking process, can not influence human health after frequent eating, is especially suitable for people suffering from hypertension and other diseases, has fresh, crisp and refreshing taste, increases appetite, is pleasant in mood, has long taste retention time, and can retain the taste after soaking for two months.

Inventors

  • ZHANG XIANLIANG

Assignees

  • 张先良

Dates

Publication Date
20260508
Application Date
20260213

Claims (4)

  1. 1. A preparation method of pickled vegetable with low salt content and capable of sterilizing and preventing nitrite production by white vinegar is characterized in that the pickled vegetable is prepared from the following raw materials, by weight, 180-200 parts of white vinegar, 30-50 parts of vegetables, 2-3 parts of white sugar, 0.5-5 parts of edible salt, 0.05-0.1 part of edible essence and 0.01-0.03 part of citric acid; The preparation method comprises cleaning sterilized bottle (2), adding white vinegar 180-200, white sugar 2-3, edible salt 0.5-5, edible essence 0.05-0.1, and citric acid 0.01-0.03 into the bottle, stirring thoroughly until white sugar edible salt melts, adding 30-50 cleaned fresh red skin white core radish strips cut into small square strips, completely soaking the red skin white core radish strips in white vinegar, covering with a bottle cap (7), sealing, placing in a dark place, and uncovering for eating after one day.
  2. 2. The method for preparing kimchi according to claim 1, wherein the vegetables are preferably fresh red-skin white-core radish, and the red-skin white-core radish is washed and cut into small square strips.
  3. 3. The kimchi preparation method as set forth in claim 1, characterized in that the sterilizable bottle (12) comprises a bottle (1) and a bottle cap (7), wherein the bottle (1) is hollow, one end is closed, the closed end is a bottle bottom (5), silver (6) is made on the inner wall of the bottle bottom (5), the other end is opened, the open end is a bottle mouth (2), a wire opening 3 is arranged on the outer wall of the bottle mouth (2), the bottle cap (7) is hollow, one end is closed, the closed end is a bottle bottom (9), the other end is opened, the opening is a bottle cap opening (8), a wire opening (11) is arranged on the inner side wall of the bottle cap opening (8), the wire opening (3) on the outer wall of the bottle mouth (2) and the wire opening (1) on the inner side wall of the bottle cap opening (8) are connected with each other to seal the bottle, and the bottle mouth (2) can be opened by rotating the bottle cap to form the sterilizable bottle (12).
  4. 4. The pickle preparation method as claimed in claim 3, wherein the bottle (1) is made of glass, is in a cylinder shape, has the diameter of 6cm and the height of 10cm, the wall (4) of the bottle (1) is 0.3cm thick, one end is closed, the closed end is the bottle bottom (5), a layer of thin silver (6) is made on the inner wall of the bottle bottom (5), the other end is open, the open end is the bottle mouth (2), the wire mouth (3) is arranged on the outer wall of the bottle mouth (2), the bottle cap (7) is hollow and made of acid and alkali resistant metal, is in a round cassia body, has the diameter of 6cm and the height of 1cm, the wall (10) of the bottle cap (7) is 0.1cm thick, one end is closed, the closed end is the bottle bottom (9), the other end is open, the open end is the bottle cap mouth (8), the wire mouth (3) on the inner side wall of the bottle cap mouth (8) is connected with the wire mouth (1) on the inner side wall of the bottle cap mouth (2), and the bottle (1) can be sealed after being connected, so that the bottle mouth (2) can be opened by rotating the bottle cap (7) to form the bottle mouth (12) capable of sterilizing.

Description

Preparation method of pickled vegetable with low salt content and capable of sterilizing and preventing nitrite from being generated by white vinegar Technical Field The invention relates to the field of pickle preparation, in particular to a low-salt pickle preparation method capable of sterilizing and preventing nitrite from being generated by soaking white vinegar. Background At present, the pickle is prepared by sealing water, a large amount of salt, vegetables and spices and soaking under the action of lactic acid bacteria, and a large amount of salt is added to inhibit the growth of other miscellaneous bacteria, so that the pickle is prevented from deteriorating, the pickle has high salt content, the nitrite can be generated by the vegetables under the action of the miscellaneous bacteria in the soaking process, the health of people can be influenced by frequent eating of the vegetables, the pickle is prepared by soaking the vegetables in one day, the pickle is called as diving pickle, and the pickle is fresh, crisp and tasty when people in southwest area are interested in meal, and can be greased and appetizing, however, the pickle soaked with water has insufficient fresh, crisp and tasty mouthfeel, and especially the taste of the vegetables in the brine is gradually deteriorated along with the increase of soaking time. Inner passenger of the invention In order to overcome the defects that the pickled vegetable brewed by water has high salt content, nitrite can be generated under the action of mixed bacteria, the health of people can be influenced by frequent eating, and the taste of freshness, cell clearing and refreshing is poor. The invention provides a preparation method of pickled vegetable which is infused with white vinegar, low in salt and capable of sterilizing and preventing nitrite from being generated. The invention adopts the technical scheme that the pickle which is soaked in white vinegar and low in salt content and can be sterilized to prevent nitrite from being generated is prepared by the following raw materials, by weight, 180-200 parts of white vinegar, 30-50 parts of vegetables, 2-3 parts of white sugar, 0.5-5 parts of edible salt, 0.05-0.1 part of edible essence and 0.01-0.033 part of citric acid. The vegetables are preferably fresh red-skin white-core radishes, and the red-skin white-core radishes are cleaned and cut into small square strips. The invention constructs a bottle capable of sterilizing, which comprises a bottle and a bottle cap, wherein the bottle is hollow, one end of the bottle is closed, the closed end is a bottle bottom, silver is manufactured on the inner wall of the bottle bottom, the other end of the bottle is open, the open end is a bottle mouth, a wire opening is arranged on the outer wall of the bottle mouth, the bottle cap is hollow, one end of the bottle is closed, the closed end is the bottle bottom, the other end of the bottle is open, the opening is a bottle cap opening, the wire opening is arranged on the inner side wall of the bottle cap opening, the wire opening on the outer wall of the bottle mouth and the wire opening on the inner side wall of the bottle cap opening are connected mutually and can be sealed, and the bottle mouth can be opened by rotating the bottle cap, so that the bottle capable of sterilizing is formed. The bottle capable of sterilizing is characterized in that the hollow of the bottle is made of glass, is in a cylinder shape, has the diameter of 6cm and the height of 10cm, has the wall thickness of 0.3cm, one end of the bottle is closed, the closed end is the bottle bottom, a layer of thin silver is arranged on the inner wall of the bottle bottom, the other end of the bottle is open, the open end is the bottle mouth, a wire opening is arranged on the outer wall of the bottle mouth, the hollow of the bottle cap is made of acid and alkali resistant metal, is in a cylinder shape, has the diameter of 6cm and the height of 1cm, has the wall thickness of 0.1cm, one end of the bottle cap is closed, the closed end is the bottle bottom, the other end of the bottle cap is open, the wire opening is arranged on the inner side wall of the bottle cap, the wire opening on the outer wall of the bottle mouth and the wire opening on the inner side wall of the bottle cap are connected mutually, and then the bottle mouth can be sealed, and the bottle mouth can be opened by rotating the bottle cap, so that the bottle capable of sterilizing is formed. The pickle has the advantages that nitrite can be prevented from being generated in the process of low-salt-content soaking, the health of people can not be influenced when people eat the pickle frequently, the pickle is especially suitable for people suffering from diseases such as hypertension, and the pickle is fresh, crisp and tasty in taste, so that the appetite of people is increased, the mood is pleasant, the taste is kept for a long time, and the taste can be kept after soaking for two months.