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一、蘑菇泡菜 1.原料配方:鲜蘑菇20kg,卷心菜、芹菜、莴苣、胡萝卜、青椒各4kg,生姜、白酒、花椒各500g,白糖适量。 2.制作方法:(1)原料处理。将蘑菇、蔬菜用清水洗净,沥干水分,芹菜去叶后切成2—3cm长的小段,其它蔬菜切成5—6cm长的条或薄片。(2)泡菜水。泡菜水以硬水较好(可以保脆),每10kg水加盐800g,煮沸后冷却待用。为了加快泡制速度,可在新配制的泡菜中加入少量品质好的陈泡菜或人工接种乳酸菌。(3)泡制。将蘑菇及蔬菜和花椒、白酒、生姜、白糖等拌匀,投入洗
First, the mushroom pickles 1. Raw ingredients: fresh mushrooms 20kg, cabbage, celery, lettuce, carrots, green peppers 4kg, ginger, white wine, pepper all 500g, sugar amount. 2 production methods: (1) raw material processing. The mushrooms, vegetables washed with water, drain, celery to leave 2-3cm long cut into small pieces, other vegetables cut into 5-6cm long strips or sheets. (2) pickled water. Kimchi to hard water better (you can keep crisp), salt per 10kg of water 800g, boiled, ready for use. In order to speed up the brewing speed, a small amount of good quality Kimchi or artificial inoculation lactic acid bacteria can be added into the newly-prepared kimchi. (3) brewing. Mushrooms and vegetables and pepper, white wine, ginger, sugar and other mix, into the wash