How to pickle salted olives, how to pickle salted olives

Fresh olive fruit is used as raw material, and according to the physical and chemical properties of the fruit, it is processed into a variety of different foods through different processes, such as olive preserves, olive jam, alkaline olives, olive juice and compound drinks, olive wine, etc. Although the manufacturing process of various processed products is different, there are common treatments such as raw material selection, storage, and washing. 1. Selection and storage of raw materials.

There are many kinds of processed olive products, and the choice of raw fruit varies according to the shape, endoplasm and manufacturing process of the product. The first is to select the variety, that is, to select the raw fruit variety that is most suitable for processing the product, including the selection of fruit shape and fruit quality. For example, candied fruit has strict requirements for fruit shape, such as processing Daifuku fruit candied fruit, which should choose near-round and oval fruit varieties such as Huiyuan and Zilaiyuan, which are the most suitable; For processing osmanthus olive, the long-camp varieties with fusiform fruits are the most suitable; The processing of fruit juices, compound drinks, jams and fruit wines has strict requirements for fruit quality, but no requirements for fruit shape.

Therefore, a variety of varieties can be appropriately selected. The second is the selection and requirement of fruit ripeness and freshness. Different processed varieties have different requirements for the maturity of raw fruits, and the manufacture of fruit juice, compound drinks, fruit wine, etc., requires the raw materials to be fully mature, and have the special flavor of olives in order to make products with good color, strong fragrance and unique flavor of olives; The manufacturing of candied fruit has relatively low maturity requirements, but generally a moderate maturity is conducive to processing and product quality.

Fruit juices and compound beverages require good freshness of the fruit in order to make high-quality, good-flavored products. To ensure the freshness of the fruit, it is necessary to minimize damage and dehydration of the fruit, which is the most basic requirement of processing. The storage of raw materials is to extend the processing period.

When a large quantity of fresh fruit enters the factory and cannot be processed for a while, the fresh fruit must be stored first. For short-term storage (5 7 days), it is advisable to handle the packaging raw materials gently and store them in a clean, cool, dry, ventilated place, not exposed to the sun and rain; For longer storage, it is necessary to store the olive fruit according to the fresh fruit storage method. Semi-finished product storage, the olive fruit is treated with salt and sulfur dioxide to become a semi-finished product.

Semi-finished products can be stored for a long time, and the management is simpler and more convenient than the storage of fresh fruits. Sulfur-treated raw materials must be kept in a closed container, otherwise sulfur dioxide is volatile and lost, thereby reducing the anti-corrosion ability. In addition to the requirement that fresh fruit is used as raw material for fresh fruit storage, the raw materials of other processed products can be stored in the form of semi-finished products.

2. Salted olive processing. Salted olive processing puts the selected fresh fruit into an olive threshing machine, adds salt accounting for 5% of the weight of the olives, stirs for 6 7 minutes, rubs the exocarp and separates the kernel, and then drains it with water. Then pour into the salt water containing 10% 20% of the salt, salt for 24 48 hours with the salt water can be submerged for 24 48 hours, take out the exposure, turn it every 2 3 hours when drying, put it away at night, and dry it again the next day, until 85% of the water in the olives evaporates, that is, it becomes a salty dried olive or a salted olive blank.

After the salting is removed, it can also be dried directly in the oven to make salty dried olives.

Buy three catties of salted olives, then buy a bottle of white vinegar, then buy a catty of rock sugar.

If you love desserts, you can buy more rock candy.

Then, when the salty olives come back, rinse off the salt with boiling water at seventy or eighty degrees.

Brew two or three times, then soak in warm water overnight.

Then the next day, scoop it up, put it in the pot, then pour the rock sugar down, then pour another half bottle of white vinegar, and that's it.

Half a four or five days is almost ready to eat.

The longer it is, the more delicious it seems to be.

To put it simply, just chop the olives and put a little salt, and they can be eaten overnight and in the morning!! Don't forget to add a little sesame oil to taste.

Prepare fresh olives, wash them and dry them, then put them in the bottle with salted boiled water, then put in the olives, the brine should submerge the olives for 3 to 4 cm, then seal the mouth of the bottle, and it will be ready to eat in about a week.

Related Notes:Olives are rich in nutrition, the pulp contains protein, carbohydrates, fat, vitamin C and minerals such as calcium, phosphorus, iron, etc., of which the content of vitamin C is 10 times that of apples, pears and peaches, and the calcium content is also very high, and it is easy to be absorbed by the human body, especially suitable for women and children. In winter and spring, chewing two or three fresh olives a day can prevent upper respiratory tract infection, so the folk have the reputation of "winter and spring olive race ginseng".

Research data at home and abroad show that olive fruit also contains artemisinolides, scopolatolides, (e)-3,3-dihydroxy-4,4-dimethoxystilbene methanol, gallic acid, inverse gallic acid, brevifol, hyperosides and some triterpenoids, volatile oils, flavonoids.

This is the easiest way to make it:

1) Wash the freshly picked olives first and dry them (can also be sun-dried) (2) Smash the dried olives one by one, but don't smash them, the shell meat is still connected (3) According to the number of olives, put an appropriate amount of salt, generally coarse salt (sold in major shopping malls) (4) Stir fully and pack it in a sealed container;

5) After 1-2 weeks, the olives gradually change color (depending on the temperature of the olives).

2. Then take and boil a pot of water, the amount of water can be slightly more, enough to marinate the olives.

3. Turn off the heat after boiling, and wait until the water temperature is slightly lower, about 90 degrees.

4. Spread the dried olives into the electric saucepan, do not plug in the power supply, and remember not to plug it in.

5. Pour the water with a water temperature of 90 degrees on the olives with a spoonful of spoonful, don't worry, you can change to a larger spoon, but be sure to pour it slowly.

6. Slowly pour hot water into the saucepan along the walls of the saucepan.

7. Until the hot water has submerged the olives, which are 5cm higher than the olives, close the lid and let the hot water cool naturally. The hot water that soaks the olives is ordinary boiling water, not salt water.

8. After making the olives, prepare the ingredients for boiling the brine.

9. Pour 75 grams of salt into the pot, then put the bowl of water and heat it on the stove.

10. Then bring the salted water to a boil, turn off the heat, and let it cool naturally.

13. Soak in brine for three days, pour out the brine after three days, take out the olives and put them in a can, and put them in the refrigerator to freeze.

Let's use boiling water to make a soup of olives, then add salt and put it in a jar for about a week, and then take it out and dry it until it is semi-dry, and it is best to add a little sugar when pickling, or it is not very delicious.

In fact, this is very simple, dry the fresh olives, remove the surface moisture and set aside. Then stir-fry the slightly coarser sea salt in a pan, and if you want to add other flavors, you can add spices as appropriate. Mix the fresh olives with the sautéed salt, which must be submerged over the olives.

After putting it in a ceramic pickle jar for a month, take one out and taste it, how does it taste?

The olives are pickled as follows:

Raw materials

Appropriate amount of olives, appropriate amount of licorice, appropriate amount of salt, mineral water, glass jars without oil, plastic bottles.

One. Method

1. Wash fresh olives in water several times to wash off dust and impurities, and remove branches, leaves, and fruits. After washing, sprinkle pea flour in the water and soak to wash.

Four or five hours, so that it is cleaner. Dry the washed olives and set aside.

2. According to the number of olives, prepare a wide-mouth glass bottle, wash it, dry it and set aside, not sticky and oily. This is the most critical step in the success of pickling olives, I choose large Hainan sea salt, special for kimchi, boil the appropriate amount of water in a pot, turn off the fire, put salt, inexperienced, you can taste a small amount many times, taste while putting it, slightly salty and palatable, cool the water naturally, this step is not sticky and oily.

3. Put the dried olives into a wide-mouth glass jar, put a few slices of licorice, and pour in the cooled soaked water. with plastic wrap.

Close the glass bottle, tie it tightly, close the lid and place it in a cool place. After more than 20 days, when all the olives in the bottle turn yellow, you can eat, so that the soaked olives are tender yellow in color, crystal clear, and attractive.

Put one in your mouth, bite it gently, and the olive meat will be divided into pieces.

Five or six petals, the core and the meat are completely separated, at this time, the mouth is already full of relish, savoring, the astringency of the fresh olives has disappeared, only the pure sourness and infinite sweetness.

Summary. Dear, the pickling method of salted olives is as follows: 1. Fresh olives, wash with water, and soak in light salt water for 10 minutes.

2. Remove the surface moisture from drying, and you can put it in the sun for half a day. 3. Salt and water should be prepared in a ratio of 1:4.

4. Bring the salt water to a boil and boil the salt until completely melted, then let it cool. 5. The container containing olives is boiled and sterilized in boiling water. 6. Put the olives in a container, pour in the cooled salt water, the brine should be submerged over the olives, cover and seal, and marinate for a week before eating.

7. After two weeks of marinating, the color is lost, but this can be stored for a long time. <>

How to pickle and preserve salted olives.

Dear, the pickling method of salted olives is as follows: 1. Fresh olives, wash with water, and soak in light salt water for 10 minutes. 2. Remove the surface moisture from drying, and you can put it in the sun for half a day.

3. Salt and water should be prepared in a ratio of 1:4. 4. Boil the salt water and boil the salt until completely melted, then let it cool.

5. The container containing olives is boiled and sterilized in boiling water. 6. Put the olives in a container, pour in the cool brine, the brine should not be bent over the olives, the lid should be sealed, and the salt can be eaten after a week. 7. After two weeks of marinating, the color is lost, but this can be stored for a long time.

Kiss, save it can be stored in the refrigerator normally Oh<>

I want to dry olives, how do I get them?

Kiss, olive pulp put in edible salt pickling, 48 hours later will pickle out some water, this is to pour out the water, and then put it in, cool and ventilated place to dry, in the second day of the rough put the rock lead it in the sun exposure, every morning after 9:30 to take it to the sun, to three or four o'clock in the afternoon on the lead leakage to be put away in time to dry repeatedly, and so that it can be completely dehydrated after you can get cured dried olives.

It's okay to bask in the sun every day, three or four days, oh <>

1. Wash the freshly picked olives first and dry them (or sun-dry).

2. Smash the dried olives one by one, but don't smash them, the shells and flesh are still connected.

3. According to the number of olives, put an appropriate amount of salt, generally coarse salt (sold in major shopping malls).

4. Stir thoroughly and pack it in a sealed container;

5) After 1-2 weeks, the olives gradually change color (depending on the temperature of the olives).

6. Then take it out and dry it until it is semi-dry, and it is best to add some sugar when pickling, or it is not very delicious.

Ingredients: 500 grams of olives, 150 grams of coarse salt, 150 grams of ginger.

Step 1: Fresh olives are washed and air-dried.

Step 2: Wash the ginger and air dry.

Step 3: The olives are hammered open with a mortar.

Step 4: Place the hammered olives in a sealable glass jar or clay pot.

Step 5: Nanjiang is also hammered with a mortar.

Step 6: Place the hammered ginger on top of the olives.

Step 7: Add salt.

Step 8: Cover the lid, seal and store away from light, the longer the better. Noisy ants.