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Holothurian flavor pickles and preparation method thereof

A sea cucumber and flavor technology, applied in the field of pickles and their preparation, can solve the problems of unfavorable consumers' health, low nutritional content, long preparation cycle, etc., and achieve simple and environmentally friendly production process, less salt content, and short sauce preparation time Effect

Inactive Publication Date: 2014-03-05
周良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many pickled products on the market, but their nutritional content is low, and they have the disadvantages of single taste and long preparation cycle, especially the addition of preservatives in the production process, eating too much is not conducive to the health of consumers

Method used

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Examples

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Embodiment Construction

[0013] Sea cucumber-flavored pickles consist of the following raw materials in parts by weight (kg):

[0014] Sea cucumber 120, white mushroom 42, celery 25, purple cabbage 34, onion 20, carrot 26, cucumber 35, tangerine peel 12, cistanche 2, fairy spleen 2, wax gourd skin 4, Cynomorium 2, cooking wine 26, pepper powder 8, pepper Powder 12, soy sauce 30, sweet noodle sauce 85, salt 24, red wine 20, nutritional additives 5, water amount.

[0015] The nutritional additives are composed of the following raw materials in parts by weight (kg): 30 parts by weight of hawthorn, 10 parts of eagle tea, 3 parts of wheat germ, 4 parts of grape seed, 6 parts of Dendrobium candidum, 8 parts of rice wine, 2 parts of American ginseng, 6 parts of honey barrel flower, 2 parts of job's tears oil, Fairy spleen 4, Agaricus blazei 12, appropriate amount of water.

[0016] The preparation method comprises the steps of:

[0017] (1) Wash sea cucumbers, white mushrooms, celery, purple cabbage, onion...

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PUM

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Abstract

The invention discloses holothurian flavor pickles and a preparation method thereof. The holothurian flavor pickles comprise holothurian, white mushroom, celery, purple cabbage, onion, carrot, cucumber, dried orange peel, cistanche, herba epimedii, waxgourd peel, cynomorium, cooking wine, pepper powder, black-pepper powder, sweet fermented flour sauce, red wine and raw materials. Beneficial effects of the holothurian flavor pickles and the preparation method are that: the holothurian flavor pickles are sour, salty, tasty, refreshing, unique in flavor, free from any additive, environment-friendly, healthy and suitable for people of all ages, and is capable of stimulating appetite, strengthening the spleen, and improving appetite. The preparation technology is simple and environmental friendly. The pickling time is short and the salt content is low. A plurality of traditional Chinese medicines are added. The holothurian flavor pickles have nutrition and healthcare functions and are beneficial to health.

Description

field of invention [0001] The invention relates to the field of food processing, more specifically to a pickle and a preparation method thereof. Background technique [0002] Pickles are fresh vegetables that are salted and desalted, and then dipped in sweet noodle sauce, bean paste, chili sauce or soy sauce. It can also regulate gastrointestinal function, and is deeply loved by consumers throughout the year. Due to the continuous improvement of living standards, people have higher and higher requirements for food, not only to eat enough, but also to eat well and healthy. Not only does it include the complete color, flavor and flavor required by traditional diets, but it is also one of the requirements for current dishes, especially for auxiliary seasoning side dishes, that are easy to carry and store under the increasingly accelerated pace of life. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/325A23L1/218A23L33/10A23L33/105
CPCA23L17/00A23L19/20A23L31/00A23L33/10A23L33/105A23V2002/00
Inventor 周良
Owner 周良
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