Pickled turnip
A technology of pickles and radishes, applied in the fields of application, food preparation, food science, etc., can solve problems such as different effects
Inactive Publication Date: 2009-01-28
汪琴
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- Abstract
- Description
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- Application Information
AI Technical Summary
Problems solved by technology
White radish is especially helpful to the respiratory and digestive organs, but the effects of raw or cooked food are also different due to different cooking methods or different matching materials.
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0015] Example 1. A kind of radish pickle, it is made by the raw material of following weight ratio,
[0016] Dried white radish 50 shrimp paste 5;
[0017] White sugar 0.5 MSG 0.1;
[0018] Edible oil 5 garlic 1;
[0019] Pepper 0.1.
Embodiment 2
[0020] Example 2. A kind of radish pickle, it is made by the raw material of following weight ratio,
[0021] Dried white radish 100 shrimp paste 10;
[0022] White sugar 0.8 MSG 0.3;
[0023] Edible oil 10 garlic 5;
[0024] Pepper 0.3.
Embodiment 3
[0025] Example 3. A kind of radish pickle, it is made by the raw material of following weight ratio,
[0026] Dried white radish 75 shrimp paste 8;
[0027] White sugar 0.6 MSG 0.2;
[0028] Edible oil 8 garlic 3;
[0029] Pepper 0.2.
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The invention relates to a radish pickle which is characterized by being made from the following raw materials according to the parts by weight: 50-100 parts of dried radish, 5-10 parts of shrimp sauce, 0.5-0.8 part of white sugar, 0.1-0.3 part of monosodium glutamate, 5-10 parts of edible oil, 1-5 parts of garlic and 0.1-0.3 part of pepper. The radish pickle of the invention can be prepared according to the preparation method of common pickles. The radish pickle of the invention has the advantages of pure taste, unique flavor and being convenient for carrying and eating.
Description
technical field [0001] The invention relates to a pickle, in particular to a radish pickle with radish as the main raw material. Background technique [0002] White radish has many effects. Eating more white radish can help digestion, stimulate gastrointestinal motility, and promote metabolism. It is especially suitable for people with weak gastrointestinal function. White radish is especially helpful to the respiratory and digestive organs, but due to different cooking methods or different matching materials, the effects of raw or cooked food are also different. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a radish pickle with unique flavor, easy to eat and carry, aiming at the deficiencies of the prior art. [0004] The technical problem to be solved by the present invention is achieved through the following technical solutions. The invention is a radish pickle, which is characterized in that it is made of...
Claims
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IPC IPC(8): A23L1/218A23L1/212A23L19/20A23L19/00
Inventor 汪琴
Owner 汪琴