Oil-flavor slice pickle and preparation method
A technology for pickles and scallion oil, which is applied in the field of oily fragrant silk pickles and its preparation, can solve the problems of high salt content and danger, and achieves the effects of good taste, palatable saltiness and rich sauce aroma.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0020] An oil-flavored shredded pickle, comprising raw materials in the following proportions by weight: 2,000 parts of mustard, 400 parts of soy sauce, 22 parts of monosodium glutamate, 0.03 parts of acesulfame potassium, 2 parts of glacial acetic acid, 12 parts of taste disodium nucleotide, scallion oil 0.2 parts, garlic oil 0.2 parts, pickled ginger 12 parts, red oil 14 parts.
[0021] The above-mentioned raw materials are prepared according to the following steps:
[0022] Take the pickled ginger that has been marinated for 30 hours, wash it, test its salinity to 3.3%, and shred it for later use;
[0023] Add the monosodium glutamate, acesulfame potassium, glacial acetic acid, flavor enhancer, scallion oil, and garlic oil into the soy sauce and stir evenly, then add shredded pickled ginger to make a miso soup for later use;
[0024] Shred the marinated mustard pieces, wash them, and desalt them so that the salinity of the mustard pieces is 3%;
[0025] Dehydrate the desa...
Embodiment 2
[0029] An oil-flavored shredded pickle, comprising raw materials in the following proportions by weight: 2,000 parts of mustard, 400 parts of soy sauce, 20 parts of monosodium glutamate, 0.04 parts of acesulfame potassium, 1.5 parts of glacial acetic acid, 10 parts of taste disodium nucleotide, scallion oil 0.2 parts, garlic oil 0.2 parts, pickled ginger 15 parts, red oil 10 parts.
[0030] The above-mentioned raw materials are prepared according to the following steps:
[0031] Take the pickled ginger that has been marinated for 35 hours, wash it, test its salinity to 3.6%, and shred it for later use;
[0032] Add the monosodium glutamate, acesulfame potassium, glacial acetic acid, flavor enhancer, scallion oil, and garlic oil into the soy sauce and stir evenly, then add shredded pickled ginger to make a miso soup for later use;
[0033] Shred the marinated mustard pieces, wash them, and desalt them so that the salinity of the shredded mustards is 3.5%;
[0034] Dehydrate t...
Embodiment 3
[0038] An oil-flavored shredded pickle, comprising raw materials in the following proportions by weight: 2,000 parts of mustard, 400 parts of soy sauce, 25 parts of monosodium glutamate, 0.06 parts of acesulfame potassium, 3 parts of glacial acetic acid, 8 parts of taste disodium nucleotide, scallion oil 0.2 parts, garlic oil 0.2 parts, pickled ginger 14 parts, red oil 13 parts.
[0039] The above-mentioned raw materials are prepared according to the following steps:
[0040] Take the pickled ginger that has been marinated for 32 hours, wash it, test its salinity to 3.4%, and shred it for later use;
[0041] Add the monosodium glutamate, acesulfame potassium, glacial acetic acid, flavor enhancer, scallion oil, and garlic oil into the soy sauce and stir evenly, then add shredded pickled ginger to make a miso soup for later use;
[0042] Shred the marinated mustard pieces, wash them, and desalt them so that the salinity of the mustard pieces is 6%;
[0043] Dehydrate the desal...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More