| 摘要 |
Stachys Sieboldi Miq. preserved in vinegar and its preparation method are provided to enhance the sensory properties and shelf life of Stachys Sieboldi Miq. Stachys Sieboldi Miq. preserved in vinegar is prepared by the steps of: (S10) adding 5~15wt% of salt to washed Stachys Sieboldi Miq., and salting it for 30~60min; (S20) soaking the salted Stachys Sieboldi Miq. in cold water for 1~5min to remove a salty taste; (S30) preserving the salted Stachys Sieboldi Miq. in a seasoned liquid at 70~80°C, sealing up the Stachys Sieboldi Miq. preserved in the seasoned liquid, and steaming it; and (S40) aging the steamed Stachys Sieboldi Miq. preserved in the seasoned liquid at 0~5°C. The seasoned liquid comprises 60~70wt% of water, 10~20wt% of sugar, 10~20wt% of vinegar, 0.1~0.2wt% of unground pepper, 0.05~0.1wt% of dried clove buds, and 0.025~0.05wt% of laurel leaves. |
