What are the common pickled foods vegetable pickles pickles main ingredients: cucumber, salt
Pickling method: wash and dry the vegetables, pepper slices to be used, cucumber cut strips, salt impregnated 2-3 hours after fishing dry standby; peanut oil heated, put pepper, pepper to become yellow and then add soy sauce, white wine, refined salt, ginger boiled; Sheng into the drying containers, put monosodium glutamate (MSG), sesame oil, let it cool, pour the cucumber and pepper into the soup, and you can eat it every other day.
Squash main ingredients: squash, salt
Pickling method: wash the squash cut into shreds, put into the pot to add the right amount of salt, mix well with your hands; add water to soak for about 2 hours, put into the gauze placed in the night to drain the water; drain the water squash into a bowl, add chili powder, pepper powder, monosodium glutamate, pepper, sugar, salt, a high degree of white wine and so on, mix, put into the bottle The bottle can be sealed for a few days.
Sauerkraut main ingredients: cabbage, salt
Pickling method: the cabbage to break off the outside of the old cabbage gangs, cut off the head of the cabbage, and then washed with water, split into two halves vertically; will pickle tank washed and dried, and then sprinkle a handful of salt in the bottom of the tank, the cabbage will be arranged to the tank, every two layers of a handful of salt, set full of a handful of salt; pressed on the stones or heavy objects, after 7-8 hours will be the cabbage tank filled with fresh water can be. filled with fresh water is sufficient.
Kimchi main ingredients: radish, salt
Pickling method: the clean kimchi altar dry standby, salt pickle cut radish after the daybreak pepper, daikon, ginger, salt, pepper, Shatang, white wine poured into the boiling water to simmer, the pot of water boiled and then heated for ten minutes to turn off the fire. Finally, wash the radish surface salt, pour it and the cooled sauce into the altar sealed marinated for a few days.
Plum cabbage main ingredients: mustard, salt
Pickling method: the pick back to the mustard with water to wash clean, drying one day to soften the leaves; mustard on a plate, sprinkle salt, knead with your hands until the stalks soft down the leaves out of the water can be; kneaded the good vegetables to the barrel, cover the lid to put a night; next day, the vegetables out of the sun for a couple of days, drying the collection can be.
Sauce main ingredients: young lettuce, salt, soybean paste
Pickling method: lettuce peeled and washed; placed in a clean small tank, salt evenly pickled, placed in the sun dry; will be coated with soybean paste on the lettuce, re-introduced into the small tank, sauce can be eaten after 3-4 days.
Meat cured products plate duck main ingredients: duck, salt
Curing method: duck wash open belly, completely drain the water and wipe salt, wipe the old soy sauce, inside and outside should be wiped uniformly, and then wipe a little ginger to go fishy, sealed in a sealed bag, put in the refrigerator marinade for 24 hours; and then put in the oven to bake for 30 minutes, halfway through brushing a honey; baked immediately after the boiling marinade pot, the guy stewed for 30 minutes! After that air-dry for about 15 hours or more.
Wind meat main ingredients: pork, salt, soy sauce
Curing method: choose fresh pork ribs, cut into long strips 10 cm wide, first sprinkle nitrate water, soak, then add salt, mix well; then put into the salt brine, impregnated for about 20 days from the tank, drying for 5-6 hours, and then put into the soy sauce in the impregnated for 12 hours; and then by sunlight for 2 to 3 days, so that it dries out and hardens, and finally with a thin Finally, the meat is hung up with fine hemp rope.
Salted pork main ingredients: pork, salt
curing method: salt and, anise, fennel, sesame leaves and other spices in a piece of frying, to be cooled; and then scrape the skin of the meat with a knife, don't wash it, in the basin, sprinkle a layer of salt to put a layer of meat, and put it in a ventilated place to store for four days; and then it is to be hung up and air-dried can be.
Salted fish main ingredients: fathead minnow, salt
Curing method: after the fathead minnow slaughter, wash with water, the edible salt evenly coated in the fathead minnow body son, placed in a cool place to marinate, every day to the fish to turn over, a week after the removal of the rope to wear up, hanging in a cool and ventilated place, waiting for 10-15 days can be eaten.
Salted beef main ingredients: beef, coarse salt
Curing method: wash and dry the beef, cut into thick slices of about two centimeters, pour the wine, massage for about 3 minutes or so; add salt in a few times, vigorously rub the surface of the beef, covered with plastic wrap, overnight; take out the salted beef, squeeze the surface of the brine, sprinkle a layer of fine salt powder on the chopping board, sprinkle the surface of the beef and around the layer of salt. Pat lightly with your hands; run a bamboo skewer through the beef, drip-dry the water, then rub the crushed peppercorns on all sides of the beef, and hang it in a cool, ventilated place to air-dry.
Bacon main ingredients: pork, salt
Curing method: cut the meat into strips, salt, and then put into a basin to let the salt penetrate into the meat deep, dry for a few days when the water drips dry, smoked with rice cereal grain, fragrant tarragon, pine and cypress firewood.
Poultry egg pickles salted eggs main ingredients: eggs, salt
Pickling method: put two pounds of salt into the water to boil, cool; wash the eggs, put the cooled brine, remember to let the water cool, otherwise the eggs will be cooked; sealed pickling for a month, until the egg shaking heard the sound can be eaten.
Salted duck eggs main ingredients: duck eggs, salt
Pickling method: the duck eggs with water to clean and dry the surface water, immersed in unadulterated high concentration of white wine for 30 minutes; ready to half a bowl of oil and half a bowl of salt, soaked duck eggs evenly wrapped in a layer of oil, and then wrapped in a layer of salt; to the preservation of the bag, the mouth of the bag bundled up, and put into the sun for 1-2 days, and then put into a cool ventilated place for a week or so. cool and ventilated place for about a week.
Salted goose eggs main ingredients: goose eggs, salt
Pickling method: goose eggs after washing and drying the water, put the goose eggs into the altar; a large pot of boiling water, put salt, pepper, salt, water boiled for a few minutes, let it cool and then poured into the goose egg altar to diffuse all the goose eggs, the altar cover, screwed tightly sealed, two weeks later can be eaten.
Skin eggs main ingredients: skin eggs, soda ash, grass ash, salt
Pickling method: find a basin, lime powder, soda ash, grass ash, water, yellow mud and salt in proportion to the mix; eggs (or duck eggs) into the basin, so that the mixture evenly coated with the surface; and then evenly coated with the surface of the chaff in the chafing, put into the tank to store for two months can be eaten after.
Marinade recipe All-purpose marinade recipe Spice Powder Cloves 1g, star anise 10g, cinnamon 5g, allspice 8g, cumin 13g, grass nutmeg 2g, Angelica dahurica 3g, pepper 6g, licorice 4g, trinacrylamide 5g, sand nut 5g, wood spice 5g, white nutmeg 4g, gaoliangiangiang 5g, white pepper 9g, chenpi 5g, grass nut 8g, ground into powder and spare. Marinade recipe meat 1000g, marinade powder 10g, soy sauce 10ml-15ml, monosodium glutamate 3g, sugar 5g, salt 6g, shredded green onion 20g, green onion 20g, starch 50g. Grilled Chicken Marinade Grilled chicken marinade types are more, there are black pepper grilled chicken material, cumin grilled chicken material, New Zealand cheese grill material, fennel grilled chicken material, garlic grilled chicken material, Orleans grilled chicken material and so on.
Black pepper grilled chicken recipe half a red pepper, 3 cloves of garlic, a small section of onion, a piece of ginger, 1 tablespoon of soy sauce, 1 tablespoon of lemon juice, 5 grams of salt, chili powder 1 tsp, 1 tablespoon of freshly ground black pepper, 1 tablespoon of olive oil. Grilled sheep class marinade salt 150g, 50g monosodium glutamate, 80g white pepper, 50g peppercorns, 30g Chinese seasoning, 120g fennel, 10g allspice, 20g dried red chili, 500g green onion, 400g ginger, 300g garlic cloves, add 1,500g of water, heat over low heat for 20 minutes, simmer to make 1,000g of marinade juice.
Fried chicken type marinade fine sugar I00g, salt 250g, instant monosodium glutamate 150g, maltodextrin 400g, pure black pepper 15g, white pepper 5g, compound phosphate 40g, garlic powder 40g, onion powder 40g, pure chicken powder 25 seasoning g.
Baked Fish Marinade Steamed Fish Soya Bean Oil 6 spoons, tempeh chili sauce 4 spoons, 3 spoons of soy sauce, tofu breast milk 4 block (3 spoons of curd sauce), cumin 2 spoons, black pepper powder moderate, chicken powder big half a spoon, ginger powder half a spoon, 2 daikon, pepper grains moderate, sugar 2 spoons to mix, do not need to put salt.
Roasted duck class marinade water spices marinade spices half a taels, Chen Youxiang meat spice powder 1 two, concentrated fresh spice powder half a taels, back to the flavor of the powder 5 grams, 5 grams of tenderized meat powder, half a taels of salt, water moderately, 60 degrees of white wine 1 taels, mix well. Dry marinade meat flavor powder half a taels, star anise powder 5 grams, rosemary powder 5 grams, white pepper powder 10 grams, turmeric powder half a taels, grass fruit powder 5 grams, monosodium glutamate 1 taels, 10 grams of sugar, thirteen spices 10 grams, hot and spicy fresh 1 taels, five spice powder 10 grams, mix well. Crispy marinade chicken powder ? tael, magic powder ? tael, monosodium glutamate 1 tael, white pepper powder ? tael, fresh flavor treasure 1 tael, aged vinegar ? tael, a pinch of fresh 1 tael, 5 eggs, 1 tael of salad oil, ? tael of sugar, onion powder 1 tael, 1 bottle of ginger meter, mix well. roast beef marinade vegetable juice 1500 grams, 150 grams of soy sauce, 100 grams of rib sauce, 60 grams of eagle corn flour, 50 grams of red wine, 50 grams of salt, 50 grams of honey, 50 grams of black pepper juice, 50 grams of beef juice, 50 grams of teriyaki sauce, 10 grams of lemon juice and mix well.
Pickled products advantages and disadvantages of pickled products on the body of the hazards of acute poisoning of the human body long-term intake of large quantities of nitrite, can make the vasodilatation of blood vessels, blood hemoglobin in the blood of iron is oxidized and can not be conjugated with oxygen, resulting in oxidized hemoglobin hemorrhagic disease, so that the blood's ability to transmit oxygen is reduced, the destruction of the blood cells, the appearance of hemosiderin in the blood plasma and urine to make the renal tubule clogging.
Carcinogenic effect of nitrite and cured meat in the protein breakdown products of amines react to form nitrosamines, nitrosamines are a strong carcinogen, according to animal testing, a multiple or long-term intake can cause cancer. Human nasopharyngeal cancer, esophageal cancer, stomach cancer, liver cancer, etc. are related to nitrosamines.
Teratogenicity studies have shown that nitrite can enter the fetus through the placenta, and infants within 6 months are particularly sensitive to nitrite, and children under 5 years of age have a higher relative risk of brain cancer related to the amount of nitrite ingested by the mother through food. In addition, nitrite can also enter the body of infants through breast milk, resulting in infants body tissue hypoxia, skin, mucous membranes, cyanotic spots.
The benefits of pickled foods can better preserve ingredients and extend the shelf life of food. Pickled food may contain some probiotic flora, appropriate consumption for improving the body's immunity has a certain effect. Increase appetite. Pickled food consumption of pickled food how to quickly de-salt light brine with 500 ml of water, add 2 flat spoons of salt, mix well, and then come to rinse the pickled food, according to the salty taste of light and heavy can be several consecutive rinsing, and finally washed with clean water.
White wine Maigoo editor suggests that you can use white wine to soak pickled food for 1-2 hours, rinse with water after soaking can remove the salty flavor, and eat a little wine, the taste will be better.
Add auxiliary vegetables can be added bamboo shoots, baby vegetables or wild rice and other fresh vegetables, the pickled food cut into small slices and lay on top; you can also directly lay the pickled food in a plate or bowl, and then beat two eggs.
Pickled food how to eat healthy pickled a little longer pickled and then put 2 weeks before you consider eating. Just pickled when the composition of this substance is the most abundant content of time, eat more more likely to cause cancer; put two weeks later, it will be less nitrite composition than just made good.
Reduce salt with pickled food before cooking, it is best to use clean, soak in water for a while; cooking mode is the best choice of steamed or boiled way, can reduce its salt content; minimize the use of fried form, because it will lock the salt and fat.
Reasonable food pairing hold yourself not to eat too much; eating can be appropriate with more vitamin C-rich fresh vegetables, such as vegetable shoots, peppers, cucumbers, spinach, etc., or eat more vitamin C-rich fruits after meals.
With anti-cancer food garlic and garlic contains sulfur-based compounds, allicin and trace elements of selenium, these components have a strong anti-cancer, anti-cancer effect, so don't forget to add more garlic when consuming pickled products; in addition there are shiitake mushrooms, mushrooms, fungus, soybeans and other foods.
Drinking tea after consuming pickled food, especially high grade green tea with high catechin content, can inhibit the formation of carcinogens and enhance immune function.
More pickles edible short answer pickles calories high high. Pickles belong to the pickled products, pickled products are rich in salt, belong to the high salt and high sodium food, can also lead to obesity.
Pickled products pickled for how long before you can eat in general pickled products are pickled in 4 to 8 days, the highest nitrite content, after the 9th day began to decline, 20 days after the beginning of the disappearance of the time, this time you can eat.
Pickled products long time can eat generally speaking pickled food as long as not moldy can eat, generally the longer you put the more delicious. But it is best to smell there is no odor, because pickled products after a long time of oxidation, will absorb impurities in the water, will contain substances that are not good for the body.
Pickled products how to count more than eat occasionally eat some small amount of no harm, but should not be eaten often, 51Dongshi editorial advice not to eat more than 100 grams per day.
Pickled food to buy pickles to buy attention to try to buy pre-packaged pickles products, so you can avoid the product in the transportation and sale of secondary pollution. The packaging of pickles should not be bloated bag phenomenon, the soup should be clear and not turbid, solids without the phenomenon of corruption. Purchase recently produced products, packaged products once opened for consumption, should be eaten as soon as possible to avoid product contamination and deterioration. Purchase bottled pickles of better quality than plastic bag packaging, sterilization process and packaging sealing, long shelf life. Sauerkraut purchase attention to note the color of sauerkraut, quality sauerkraut color natural, the leaves were light yellow to dark yellowish brown, the petiole at the translucent white to dark yellow. High-quality sauerkraut smells natural, is a natural sour taste and fermented aroma, no odor. If the sauerkraut smells tasteless or has a strong odor such as pungent or irritating, it means that the sauerkraut is not of good quality. High-quality sauerkraut near the heart of the vegetable tastes sour and crisp tender, poor-quality sauerkraut chewed a few times on the sour, and the texture of the soft, bitter and astringent and other strange flavors. Squash purchase note to buy the color of yellow-brown, wrinkled surface, the body of the soft, flexible squash, so that the quality of squash is better; low-quality squash color whitish, the surface is smooth, sour or mildew and other odors. Pour the squash into the water to soak, stirring after standing for two minutes to observe, good quality squash, the bottom of the container is bright, no sediment precipitation; low-quality has sediment precipitation. Bacon purchase attention to the quality of good quality bacon meat is relatively dry, feel firm and elastic, not sticky, the surface is dry and no salt frost. High-quality bacon, bright color, surface gloss, lean meat part of the color is dark red, cut bright red; fat meat part of the translucent feeling, creamy white. Good bacon has a cured and smoked special flavor, if there is a strange taste of bacon, do not buy. Sauce plate duck to buy attention to understand the vision of the editorial investigation to understand the quality of the sauce plate duck leg muscle hard, chest meat raised, dry abdominal cavity lining with salt cream; body surface is smooth, white or milky white, the muscle cut surface is rose red, with fragrance.
Salted duck eggs to buy and pay attention to the general quality of the better eggs shell is relatively clean, round and shiny, the eggshell showing green color. Hold the salted egg in your hand and shake gently, the mature salted duck egg white is watery, the yolk is firm. After picking up the duck eggs, against the bright light or the sun, take a close look at the salted duck eggs, whether the heart of the egg red, slightly red means that the quality is good. Skin eggs to buy attention to the skin eggs in the palm of your hand gently pawed, the quality of the good quality of the pine eggs trembling large, no trembling of the poor quality. Take the skin eggs placed next to the ear shaking, good quality loose eggs without sound, poor quality is sound. Peel off the mud attached to the eggs, look at the shell, to the eggshell intact, grayish-white, no black spots for the top quality. Good skin eggs egg white elasticity, tea brown and pine branch pattern, yolk periphery was black-green or blue-black, the center was orange-red. Pickles kimchi squash bacon salted duck eggs six Biju classic pickles combination hemp Yan Jinshi eight treasures vegetable palace cucumber crisp fresh melon pickles shredded rice small dishes ￥ 45 monthly sales: 1000 + store six Biju official flagship store & gt; & gt; three and four beauty pickles pickles Yangzhou specialties homemade appetizers ￥ 9.8 monthly sales: 200 + store four beauty flagship store & gt; & gt; Jixiangju riot downstream Szechuan incense chopped turnip sauce mixing sauce Shiitake mushroom Noodle sauce rice pickles 250g * 2 bottles ￥ 13.9 monthly sales: 1000 + store Jixiangju food flagship store & gt; & gt; & gt; & gt; Jixiangju red oil cowpea beans 80gx3 bags pickles open bag ready to eat vegetarian squash rice pickles pickles ￥ 15 monthly sales: 1000 + store online supermarkets & gt; & gt; Huitong rice pickles 3 flavors of 300g * 4 bottles of open-flavored squash Sichuan Kimchi specialty with meals ￥ 20.9 monthly sales: 2 + store Huitong food store & gt; & gt; Chuannan refreshing under the meal vegetables squash pickles pickles Sichuan specialty kimchi open-flavored pickles with meals 330g * 3 bottles of ￥ 18.8 monthly sales: 89 + store Chuannan Foods Flagship Store & gt; & gt; & gt; Jixiangju squash true core of fresh and crispy salted pickles pickles for the next meal 80g * 5 bags of non-spicy squash pickles student Squash ￥ 27.6 monthly sales: 200 + store Jixiangju Foods flagship store & gt; & gt; Fish Spring squash delicious 15g * 80 bags of salty air small vegetables squash vegetables under the rice pouch ￥ 34.82 merchants monthly sales: 100 + store Fish Spring flagship store & gt; & gt; Fish Spring flagship store & gt; & gt; ￥ 43.5 Lao Ganma spicy rice sauce pouches pouches of rice noodles squash chili sauce ￥ 9.8 monthly sales: 1000 + store Lao Ganma flagship store & gt; & gt; & gt; & gt; Tang Ren Shen bacon new Hunan bacon 200g * 5 Hunan Xiangxi farmhouse flavor homemade foreleg smoked bacon ￥ 69 monthly sales: 200 + store Tang Ren Shen flagship store & gt; & gt; Huangshang Huang Guangdong preserved meat 500 grams * 2 packages of high-quality five-flower bacon ￥ 175 monthly sales: 200 + store Huangshang Huang flagship store >> Shapori five-flower bacon 500g Hunan specialty farmhouse Xiangxi bacon salted meat smoked salted earth pork sausage ￥ 76.9 monthly sales: 49 + store Shapori flagship store >>> > > Red Sun high postal salted duck eggs Qui level cooked salted eggs 65 grams * 20 family ￥ 33.9 reviews: 150,000 + store Red Sun salted duck eggs self-supporting flagship store > > Shendan Lead-free loose loose skin eggs Hubei Specialty 4 * 4 box *** 16 ￥ 42.92 merchants Monthly Sales: 47 + store Shen Dan flagship store & gt; & gt; Shen Dan flagship store & gt; & gt; ￥ 39.9 QinPao brand salted duck eggs cooked Qui level 65 grams * 16 Yangzhou Specialty gift goodies ￥ 49.92 merchants Reviews: 970,000 + store QinPao self-owned flagship store & gt; & gt; QinPao Flagship store>> ￥ 33.8 (20 only)>> Pickles FAQ Pickles carcinogenic is true often eat pickles can cause cancer. Pickled products contain a large number of nitrites, nitrites are very strong carcinogens, often eat pickled products will mainly increase the incidence of digestive tract tumors.
Pickled products contain which carcinogen nitrite. Nitrite, aflatoxin, benzo(a)pyrene is recognized as the world's three major carcinogens.
Pickled products how long has nitrite about three days.
Pickled food nitrite when the highest nitrite in 3-8 days is the highest value, 8 days after the beginning of attenuation, 15-20 days after the basic disappearance.
Pickled food how long after no nitrite 20 days after the basic disappearance of nitrite, so pickled products are generally pickled a month later can be consumed.
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