Health-care rose pickled orychophragmus violaceus

Abstract

The invention discloses a health-care rose pickled orychophragmus violaceus, which is prepared from the following raw materials: by weight, 150-180 parts of fresh orychophragmus violaceus, 40-50 parts of roselle calyx, 2-4 parts of monosodium glutamate, 1-2 parts of rose pollen, 1-2 parts of fresh ginger powder, 4-8 parts of table vinegar, 6-8 parts of soy, 15-20 parts of table salt and 7-12 parts of rose durian paste. Through compound pickling of the orychophragmus violaceus and the roselle calyx, the health-care rose pickled orychophragmus violaceus has functions of life cultivation and health preservation, and simultaneously has a light rose fragrance for stimulating the appetite of people. The rose durian paste has functions of stimulating appetite and helping digestion, regulating taste, and tonifying Qi and nourishing vitality.

Description

technical field

[0001] The invention relates to the field of pickled vegetables, in particular to a health-care rose pickled vegetable. Background technique

[0002] Different types of pickles use different raw materials. Most of them are local materials, some places use spicy lumps (the dialect of our hometown, the scientific name is "mustard greens"), some places use Zhuge vegetables, some places use radishes, and some places use other vegetables. China is so widespread because there were no refrigerators in ancient times, and there were no off-season vegetables. It was impossible for people to eat green vegetables in winter, so people invented pickled vegetables.

[0003] Existing pickles mostly lack the effect of health-preserving food therapy, and eating more is harmful to health.

[0004] Zhuge Cai (February Blue), the genus Zhuge Cai in the family Cruciferae, is an annual or biennial herb. Because blue-purple flowers begin to bloom around the second month of the lu...