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发明名称
酸甜麻梨泡菜的制备方法
摘要
本发明公开了一种酸甜麻梨泡菜的制备方法,它是将白醋加热至80℃,然后加入白糖,待白糖完全溶解后,维持10min后停止加热,这时加入花椒和小茴香,晾至常温,倒入泡菜坛,再加入经盐水浸泡2小时后捞出沥干表面水份的梨小块,将坛口清理干净,在坛口水槽内盛上冷开水,扣碗加盖封闭,在室内常温下发酵15天后即为成品。该梨泡菜不但营养丰富,而且口味香脆可口。
申请公布号
CN105360771A
申请公布日期
2016.03.02
申请号
CN201410423297.2
申请日期
2014.08.26
申请人
史占彪
发明人
史占彪
分类号
A23L1/218(2006.01)I
主分类号
A23L1/218(2006.01)I
代理机构
代理人
主权项
一种酸甜麻梨泡菜的制备方法,其特征在于它是由以下重量百分比的组分配制而成的泡菜:梨50—80% 花椒0.1—1% 小茴香0.1—0.6%白醋15—30% 黄酒1—5% 白糖0—10%。
地址
745000 甘肃省庆阳市西峰区长庆大道76号
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