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Yang Cai

pickled vegetables

A cautionary story Song Xiaoguan's reunion broke the felt hat: "Liu Gui took some pickles from the kitchen cupboard and gave them to Jin Song:' Song Xiaoguan ... Help yourself! ""Wake up, keep your promise, and two county magistrates are fighting for justice to marry an orphan girl ""Jia Gong didn't save anyone from eating this meal, and there was no meat to eat ... When I opened the door, I saw Miss Shi eating kimchi from Ye Er. "

Pickle is a kind of fermented food which is fermented by high concentration salt solution and lactic acid bacteria, and preserved vegetables and enhanced their flavor through pickling.

Kimchi and pickled mustard tuber belong to kimchi series.

Vegetable pickling is an ancient vegetable processing and storage method, which has a long history at home and abroad. Because of its simple processing method and equipment, the raw materials used can be obtained locally, and many famous and special products with unique styles have been formed in different regions, such as Chongqing Fuling mustard tuber, Sichuan winter vegetable, Jiangsu Yangzhou sour radish dried, Beijing Babao pickled cabbage, Guizhou pickled cabbage, Sichuan pickled cabbage, Shanxi assorted pickled cabbage and so on. In the era of relatively backward living standards, pickled vegetables are mainly homemade and eaten by themselves, with the aim of prolonging the storage and eating period of vegetables to make up for the shortage of food. With the continuous improvement of modern living standards, people's living structure has undergone great changes. Modern people eat kimchi no longer to solve the problem of food and clothing, but to adjust the taste. Pickled vegetables, in particular, have the functions of helping digestion, eliminating greasy and regulating the spleen and stomach, and are favored by urbanites.

Brief description:

Kimchi is kimchi, kimchi is kimchi. The two are only the difference between the city and the countryside: pickles are called in the city and pickles are called in the village.

Kimchi is not kimchi, kimchi is not kimchi. It is precisely because of the difference between urban and rural areas that there is a distinction between true and false.

Kimchi is eager for quick success and instant benefit. Soaking in chemicals for one night and serving it to people is a portrayal of impetuous city life.

Pickled vegetables are like Hakka soup. Pay attention to slow fire, fine frying and slow cooking, which embodies a kind of real kung fu and a science. It takes time for a can of kimchi to grow from production to maturity. Cann't marinate for less than half a month. The longer the pickling time, the more crystal clear the pickled vegetables are, and the richer and purer the taste is.

The original meaning of pickles is not pickles, but storage. At that time, technology and transportation were not as developed as they are now. Many vegetables can cross the barriers of seasons and regions and become dishes on the table. In summer, hardworking farmers grow too many vegetables to eat and rot in the ground. But there is not enough food in winter.

If only vegetables could be stored and eaten across seasons in winter.

A clever peasant woman was inspired by the storage function of the cellar and put the remaining vegetables in a jar for storage. Before storage, she was inspired by her daily life: vegetables preserved without water can be stored for a longer time. Just before storage, let the vegetables dry in the sun all morning and sprinkle a handful of salt on them. When winter came, she opened the jar and found that the vegetables turned yellow, but the cultivators were stingy and reluctant to throw away the discolored vegetables. She grabbed a handful and put it in her mouth and tasted it. It was quite good. In this way, the spread of pickles became popular and became a necessity for farmers to resist the cold winter.

Today, although the details of pickles are different, the basic methods are the same. Pick the vegetables from the ground early in the morning, wash them, put them in the sun for a day, bring them back at night, put them in a jar, and sprinkle a layer of salt when you put them in. When the jar is full, cover it. At the joint of the altar cover and the altar belly, there is an altar edge, and the cornice also protrudes outward. In the process of vegetable pickling, it is necessary to ensure that the altar edge stores water all the year round. The water beside the jar isolates the vegetables in the jar from the outside world to avoid oxidation. Therefore, water should be poured into the altar frequently.

There are many kinds of pickles, such as pepper, eggplant, garlic, buckwheat, radish, beans, lobster sauce, cucumber, ginger and so on. Almost all of them can be put in the altar and become pickles. Pickles are full of jars. There are big jars and small jars. Pepper, eggplant, radish and beans mainly occupy the big jar; Buckwheat, garlic, lobster sauce and ginger as supplements occupy a small jar. Of course, the last few may just be supporting roles, just like garlic and ginger when cooking at ordinary times, becoming condiments.

Pickles usually take half a month to bloom, but only pickled cucumbers and raw radishes won't last long. Cucumber and raw radish have been pickled for a long time and are sour, with toothache and swollen cheeks. Some are as long as possible, and some even last for years. The longer you leave it, the more transparent the pickles will be, just like old wine. Pickles were originally dried, but there was old salt water in the jar. When eating, pickled vegetables are soaked in water, translucent and jade-like.

There are three ways to eat pickles:

One is to dig it out of the jar and eat it, which is original, mellow and refreshing.

One is steaming, which saves labor and effort. Steamed pickles, not intentionally, are cooked by the way. Put pickles in a bowl, put a little oil, then put them in a pot and put them on rice noodles. When the rice is cooked, the pickles are steamed. The steamed pickles are very soft, and the upper and lower teeth will be broken when you gently close them. Some elderly people with loose teeth especially like steamed pickles.

One is to fry and eat. When frying pickles, you'd better put some other things from Jamlom, such as small fish and shrimp, eggs and sliced meat. This way of eating tastes the best and is the most popular. This way of eating is a sign of a well-off family. Generally speaking, the opportunity is rare, and we have to wait until the family is reunited. Probably once a week. Nowadays, many small shops in the city make breakfast, which is the way to eat noodles or rice noodles.

"Good-looking but plain clothes, delicious but pickles rice". This "pickle" is a collective concept, including pickles made of various vegetables.

Kimchi is really a popular food, and its ultimate benefit is to improve people's health, which everyone hopes. Eating can stimulate appetite and make people feel comfortable, indicating that the stomach is willing to accept it, and food can smoothly enter the normal metabolic track of the human body. Thus, "clear air rises, turbid air falls, slag enters the large intestine, and water returns to the bladder", which brings the best benefits of being energetic and healthy. For people who have a bad appetite after recovering from a serious illness or suffering from a minor illness, and those who often eat too much chicken, duck and fish, it is really a cost-effective and affordable diet therapy.

Tips:

Pickles give us an appetite and are easy to digest. This is one aspect. Pickled vegetables will produce trace amounts of nitrite more or less, but the amount is more or less, so don't eat it often.

There are two ways to make kimchi:

1. Dry pickling: Wash and chop vegetables, dry them in the sun, and put them in a jar for sealing.

Second, marinate the soup: firstly, wash the vegetables, blanch them with boiling water, then cut them into pieces about 3 cm long and put them in the jar, then add rice washing water or rice soup and marinate them for a period of time to make the pickled vegetables and soup sour.

Pickled vegetables are mostly made of radish, cowpea, eggplant, garlic, steamed bread, ginger and pepper. After being made into kimchi, its flavor has its own characteristics and can be preserved for a long time.

The method of vegetable pickling:

(1) Pickling method mainly uses high-concentration salt solution to pickle vegetables, and enhances the flavor of vegetables through pickling.

(2) The soaking method uses lactic acid bacteria to ferment sugar in vegetables to produce lactic acid under low concentration of salt, so as to achieve the purpose of preserving vegetables. Give vegetables a special taste.

(3) Sauce method: Pickled vegetables are immersed in the sauce, so that the umami flavor, aroma, color and nutrients of the sauce penetrate into the vegetable tissues and increase its flavor, which is called sauce method.

(4) Pickling the vegetables made of sweet and sour, soaking them in the prepared sweet and sour solution to make the products sweet and sour, and keeping the vegetables fresh by using the antiseptic effect of sweet and sour.

Kimchi note:

1, don't touch raw water;

2, do not use hot water, be sure to let it cool;

3. Do not touch the oil;

4. The ambient temperature is low, such as below 20 degrees, otherwise more salt should be put.

Characteristics of lactic acid fermentation during vegetable curing;

1. Under anaerobic conditions, the process in which sugars are degraded by microorganisms and converted into lactic acid is called lactic acid fermentation. Fermented kimchi mainly inhibits microbial activities by lactic acid fermentation by lactic acid bacteria, so that vegetables can be preserved, and it also has the antiseptic effect of salt and other spices. In the pickling process of fermented vegetables, besides lactic acid fermentation, there are alcohol fermentation and acetic acid fermentation. The produced acid and alcohol combine to form various esters, which makes fermented kimchi have a unique flavor.

2. The suitable temperature for lactic acid bacteria activity is 26 ~ 36℃, the salt concentration is lower than 6% ~ 10%, and the PH value is 3. 0~4。 4. The minimum sugar content in raw materials is 1.5% ~ 3%. At the same time, anaerobic conditions must be created to promote lactic acid fermentation of lactic acid bacteria and inhibit the growth and reproduction of mold and yeast.

Three major pickles in the world

Fuling mustard tuber, as one of the three largest pickles in the world, has a long-standing reputation at home and abroad and is favored by the majority of diners. But some consumers have raised the question: Who says Fuling mustard tuber is the three famous dishes in the world? What evidence is there? According to the detailed study of relevant historical materials, it is completely established that Fuling mustard tuber is one of the three famous pickles in the world. This is not only accepted by consumers, but also reflected in related materials.

1. "At a world pickle appraisal meeting held in France in the 1970s, China's Fuling mustard tuber was listed as the three famous dishes together with sweet and sour cabbage from the Federal Republic of Germany and pickled cucumbers from Europe" (see Sichuan Daily reporter Zhang Li's impressions after "General" for details-Sichuan Fuling mustard tuber development trend survey, Sichuan Daily19865438+February 265438).

Second, "Sichuan mustard tuber has enjoyed a high reputation in the world since it was founded in Fuling in 1898, which is comparable to European pickled cucumber and West German acid.

Chinese cabbage is also listed as one of the three famous pickled vegetables in the world "(see" Seasoned Food Science and Technology "compiled by National Seasoning Science and Technology Information Center,No. 1984).

Du Quanmo, Fuling mustard tuber research institute, Sichuan Province, wrote The Basic Principles of Sichuan mustard tuber processing and its application in production.

Third, "mustard tuber is a famous product in Sichuan. According to historical records, it was invented by Qiu from Fuling in the late Qing Dynasty. Fuling mustard tuber, together with pickled cucumber in Europe and sweet and sour cabbage in Germany, is called the world's three largest pickled vegetables, which is very famous "(see Tang, engineer of Sichuan Commodity Inspection Bureau and consultant of mustard tuber standard setting of the Ministry of Commerce," Give full play to the quality and brand advantages of Sichuan mustard tuber to overcome the third market downturn ",published in the first issue of Fuling Economic Quarterly 1986).

Production technology of several special pickles

Autumn is the best time to pickle side dishes. The following is a brief introduction to the making method of 10 special kimchi.

Honey garlic: 50 kg of garlic, 20 kg of sugar, 0/5 kg of vinegar/kloc-and 0.5 kg of salt. 3 kg, osmanthus fragrans 1 kg. Peel and shave garlic, put it in a jar and soak it in water. Change the water the next day and take it out and drain it on the third day. Cool the cooked ingredient soup and pour it into the garlic jar for soaking. Pour the cylinder every 3 ~ 4 days 1 time, and seal the cylinder after 3 ~ 4 times. It will be finished in two months.

Pan-fragrant radish: 50 kg of salted radish, 2 kg of second-grade soy sauce 12 kg, and 3.5% of vinegar. 5 kg, fresh Chili powder 7. 5 kg, saccharin 7. 5 grams. Wash salted radish, cut it into hemp seeds, soak it in clear water for 10 hour, squeeze out 30% water, and soak it in soy sauce with auxiliary materials. Pour the cylinder twice a day and get the finished product after 2 days.

Pickled cucumber: 50 kg of pickled cucumber and 35 kg of sweet noodle sauce. Soak the pickled cucumber in clear water for desalting, soak it for 18 hours in summer and 14 hours in winter, harrow it twice a day, take it out and control the moisture, and put it in a sweet noodle sauce jar. After 15 days, the finished product is obtained.

Eggplant sauce: 50 kg of eggplant and 35 kg of sweet noodle sauce. Break off the stems and stalks of eggplant, put them in water, dip them in new bricks, and remove the old skins, but don't expose the seeds. After polishing, drill four through holes with a wood drill and soak them in 25% salt water for 4 ~ 5 days. Take it out to dry, put it in a sauce jar, rake it twice a day, and get the finished product in 15 days.

Honey carrots: carrots are rooted, washed and cut into small pieces. Use 4 kg of water, 300 g of soy sauce and 50 g of vinegar for every 5 kg of radish. Boil water, soy sauce and vinegar in a pot, add carrots, cook for 5- 10 minutes, then take out of the pot, completely cool, pour into a container, add 500 grams of brown sugar and 250 grams of honey, mix well, seal, and put in a cool place 1 month.

Soy sauce green pepper: 50 kg of salted green pepper peel, second-class soy sauce 12. 5 kg, lack of soy sauce (soy sauce soaked in the product) 7. 5 kg, sodium benzoate 2. 5 grams. Seed the green pepper, cut it into 2cm pieces, soak it in clean water for 10 hour, take it out and dry it, soak it in waste soy sauce with auxiliary materials, and pour it into a jar, once a day 1 time, for 3 days, to get the finished product.

Sauced lettuce: 50 kg of salted lettuce and 30 kg of sweet noodle sauce. After the pickled lettuce is finished, soak it in clear water 12 hours. Take it out, control the water for 5 ~ 6 hours, put it in the sauce jar on the second side, and rake it twice a day. Take it out after 4 ~ 5 days, put it in a jar of sweet noodle sauce and rake it twice a day. 15 days is the finished product.

Ginger slices with sauce: 50 kg of salt ginger and 40 kg of sweet noodle sauce. Cut the salted ginger into pieces with a thickness of 3 mm, soak it in clean water for 12 hours, take it out, and control the moisture. Put it in the sauce jar on the second side and rake it twice a day. Take it out after 4 ~ 5 days, put it in a jar of sweet noodle sauce and rake it twice a day. 15 days is the finished product.

Assorted sauce: salted kohlrabi 22. 5 kg, salted cucumber 12. 5 kg, 2 salted carrots. 5 kg, 7 salted cowpeas. 5 kg, shredded ginger 0. 5 kg, 2 peanuts. 5 kg, 5 kg of second-class soy sauce, 50 g of monosodium glutamate and 7 saccharin. 5 grams. Wash kohlrabi, in which 10 kg is cut into 2 pieces. Length 5 cm, width 1 cm, thickness 34 m, 12. 5 kg cut into 3 cm long, 1 cm wide, 0. A 34-meter-thick block. Slice the salted cucumber, remove the seeds, and cut into 4 cm long, 0. 6 cm wide strip. Salted carrots are cut into 2 cm long, 0. 6 cm wide, 0. 2 cm thick cuboid. Cut the pickled cowpea horn into 3 cm long segments, cut the pickled ginger into filaments, and peel the peanuts to 70% maturity. Soak the first six kinds of cut pickles in clear water for 65,438+00 hours, take them out, squeeze out 30% water, mix them with peanut kernels, soak them in soy sauce for 3-4 days, and turn the jar 65,438+0 times a day to get the finished product.

Soy sauce lotus root slices: fresh lotus root 50 kg, salt 2. 5 kilograms, 50 grams of monosodium glutamate and 50 grams of saccharin. Select the whole fresh lotus root, wash it, cut it into pieces with a thickness of 3 cm, blanch it thoroughly in boiling water, take it out and pour it into a jar, add salt and mix well, and pour the soy sauce with auxiliary materials into the dip. The cylinder is poured 1 time on the same day, and the cylinder is poured 1 time on the next day, and the finished product is produced in 4 ~ 5 days.

Pickled food refers to foods made of smoked poultry and fish, pickled bean products, vegetables and fruits, such as pickles, salted fish, salted eggs and bacon.

Pickles and pickles are traditional foods in China, Japan and Korea. Bacon is also the characteristic flavor of many countries. As a traditional food, pickled food has been deeply loved by people for a long time and has become a regular dish on the family table of ordinary people. Some people even eat pickled food for a long time and form a habit.

Eating a little pickles for breakfast will give people a refreshing feeling, but eating too much pickles is not good for human health and will bring many health problems.

Problems caused by pickles 1: Eating a lot of pickles is easy to cause vitamin C deficiency and stones.

Vitamin C was destroyed in the process of vegetable curing. After pickling, the composition of vitamin C was almost "completely annihilated". Eating a lot of pickles makes people lack vitamin C. Therefore, eating pickles properly can regulate appetite and increase appetite, but it is not advisable if you are addicted to pickles. If eaten for a long time, it is easy to cause various diseases.

Pickled sauerkraut contains more oxalic acid and calcium. Because of its high acidity, it is not easy to form calcium oxalate in the intestine after eating, but it will be absorbed in large quantities, and calcium oxalate will crystallize and deposit in the urinary system to form stones.

For example, the high incidence of urinary calculi in congjiang county is mainly related to the local people's preference for pickled sauerkraut.

Problem 2 caused by pickles: containing carcinogen-"ammonium nitrite"

The reason why pickled food should be restricted is that a lot of salt will be added during processing. Salt contains impurities such as nitrite and nitrate, which will produce harmful substances such as ammonium nitrite.

During the curing process, the cured food is easily contaminated by bacteria. If the salt content is less than 15%, nitrate in vegetables may be reduced to nitrite by microorganisms. The content of nitrite increased after 1 hour, reached the peak after two weeks, and lasted for 2 ~ 3 weeks.

Eating such pickled food will make nitrite meet amine compounds in the body and generate a carcinogen-ammonium nitrite. Therefore, eating pickled food often is harmful to the body and can also induce cancer.

For example, radish, wild vegetables, Chinese cabbage and other natural vegetables all contain a certain amount of non-toxic nitrate. If the temperature of pickled vegetables is high, the salt content is less than 10%, and the pickling time is less than 8 days, bacteria will multiply and nitrate will be easily reduced to toxic nitrite. Nitrite began to decrease after 9 days of pickling, and decreased to the safe dosage range after 15 days.

Pickled vegetables, if pickled badly, will directly contain carcinogen ammonium nitrite. Eating coarse and unsanitary pickles is potentially carcinogenic.

In addition, there are a lot of nitrate and nitrite in pickled food, which can combine with secondary amine in meat to synthesize ammonium nitrite, which is the direct cause of gastric cancer.

There is also a kind of food, such as sausages, pickled ham and other pickled animal foods. In order to meet the needs of dyeing hair, enhancing fragrance, preserving corrosion and other processing technologies, artificially adding nitrite as a food additive also increases the possibility of ammonium nitrite production, so it is necessary to control the intake of such foods.

Problem 3 caused by pickles: Excessive salt affects the mucosal system. (harmful to the stomach, leading to hypertension, renal overload, nasopharyngeal carcinoma, ulcer and inflammation)

Because a large amount of salt needs to be put in the curing process of food, the sodium content of this kind of food will exceed the standard, which will increase the burden on the kidneys of people who often eat cured food and increase the risk of hypertension.

In addition, a large number of carcinogenic nitrosamines can be produced during the curing process of food, which leads to an increased risk of malignant tumors such as nasopharyngeal carcinoma.

High concentration of salt can also seriously damage gastrointestinal mucosa, so people who often eat pickled food have a higher incidence of gastrointestinal inflammation and ulcer.

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