Purple cabbage fresh-and-tender pickles and preparation method thereof

A purple cabbage, fresh and tender technology, applied in the field of food processing, can solve the problems of low nutrient content, single taste, long preparation period, etc., and achieve the effects of regulating gastrointestinal function and facilitating storage

Inactive Publication Date: 2014-03-12
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

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] The fresh and tender pickles of purple cabbage consist of the following raw materials in parts by weight (kg):

[0014] Purple cabbage 150, carrot 30, garlic moss 54, fresh bamboo shoot 40, young ginger 20, cooked sesame 6, Luo Han Guo 2, Yu Liren 1, cassia seed 3, hawthorn 3, Poria cocos 2, vitex pepper 14, pepper 12, salt 25, white wine 18 , rock sugar 10, brewed soy sauce 25, bean paste 80, nutritional additives 5, appropriate amount of water.

[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 purple cabbage, carrots, garlic moss, fresh ...

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PUM

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Abstract

The invention discloses purple cabbage fresh-and-tender pickles and a preparation method thereof. The purple cabbage fresh-and-tender pickles consist of purple cabbage, carrot, garlic sprout, fresh bamboo shoot, young ginger, ripe sesame, momordica grosvenori, bunge cherry seed, semen cassiae, hawthorn, poria cocos, cayenne pepper, black pepper and bean paste. The purple cabbage fresh-and-tender pickles has the beneficial effects that the pickles contain lactic acid bacteria and other substances conductive to good health, has special flavor, is convenient to store, and is deeply loved by people in autumn and winter. Lactic acid bacteria are produced in a fermentation process of the pickles, which facilitates digestion and adjusting of the function of intestines and stomach for the old.

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): A23L1/218A23L1/30A23L33/105
CPCA23L33/105A23L19/20A23V2002/00
Inventor 周良
Owner 周良
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