Shredded-jellyfish nutritious pickles and preparation method thereof

The jellyfish and nutrition technology is applied in the field of pickles and their preparation, can solve the problems of low nutrient content, single taste, long preparation period, etc., and achieves the effects of less salt content, short sauce preparation time, simple and environmentally friendly preparation process

Inactive Publication Date: 2014-03-05
周洪林
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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 l

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] Shredded jellyfish nutritious pickles consist of the following ingredients by weight (kg):

[0013] Shredded Jellyfish 140, Almond 20, Walnut 18, Asparagus 22, Undaria pinnatifida 26, Geliflower 34, Eucommia 2, Poria cocos 4, Licorice 2, Black tea 10, Winter melon seeds 8, Ginger 15, Olive oil 20, Garlic 20 , Aniseed 10, Cardamom 8, Gurixiang 5, Cinnamon 8, Salt 30, Balsamic vinegar 26, Sweet noodle sauce 85, Nutritional additive 5, Appropriate amount of water.

[0014] 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.

[0015] The preparation method comprises the steps of:

[0016] (1) Wash and cut jellyfish shreds, asp...

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PUM

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Abstract

The invention discloses shredded-jellyfish nutritious pickles and a preparation method thereof. The shredded-jellyfish nutritious pickles comprise shredded jellyfish, almond, walnut kernel, asparagus, undaria pinnatifida, gelidium, the bark of eucommia, poria cocos, liquorice, black tea, seed of Chinese waxgourd, fresh ginger, olive oil, minced garlic, aniseed, nutmeg, murraya paniculata, cinnamon, edible salt, aromatic vinegar, sweet fermented flour sauce, and other raw materials. Beneficial effects of the pickles and the preparation method are that: the pickles are delicious and tasty; 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; and the 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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IPC IPC(8): A23L1/333A23L1/218A23L17/50A23L19/20
CPCA23L17/60A23L17/50A23L19/20A23L27/00A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2250/208A23V2250/214A23V2300/14
Inventor 周洪林
Owner 周洪林
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