Vegetable-flavored rhizome pickled vegetables and preparation method thereof

Abstract

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

Description

technical field

[0001] The invention belongs to the field of pickled food processing, and relates to a flavored side dish of distilled root vegetables and a preparation method thereof. Background technique

[0002] With the continuous improvement of people's living standards, the requirements for the flavor, nutrition, and green health of various pickled pickled vegetables are continuously improved. The main products are salty, sweet, spicy, soy sauce, and spicy. There are still defects such as poor flavor, bad color, and unsatisfactory shape. Therefore, the existing root vegetable pickling technology is improved to meet people's pursuit of high quality of life, enrich product market demand, enrich the types of pickled vegetable products, and increase the value of agricultural and sideline products. Contents of the invention

[0003] The purpose of the present invention is to provide a kind of flavored side dish of root vegetables and a preparation me...