Preparing method for mixed vegetables

A production method and vegetable technology, applied in food preparation, application, food science, etc., can solve problems such as side effects and endangering health, and achieve the effect of rich nutrition, no toxic side effects, and bright color

Inactive Publication Date: 2015-01-07
董春年
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pickles available on the market have a large amount of industrial salt mixed in during the pickling process, which has brought many side effects to long-term eaters and endangered health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The present invention will be further described below in conjunction with specific examples.

[0015] A preparation method of assorted vegetables, comprising the steps of:

[0016] (1) Mix cucumbers, green peppers, beans, peanuts, red and green peppers, lotus root, carrots, and carrots according to a certain ratio. The ratio of each ingredient is: 10:8:5:5:2:6:1:5 ;

[0017] (2) Soak, put the assorted vegetables in warm water at 25-30 degrees and add a small amount of vegetable cleaner to soak for 30-45 minutes;

[0018] (3) Cleaning, put the prepared vegetables in clean water and wash them twice;

[0019] (4) Dry, put the soaked, washed and cleaned vegetables in a cool and ventilated place to completely evaporate the water;

[0020] (5) Cut into sections, cut cucumbers, green peppers, beans, red and green peppers, lotus root, carrots, and carrots into 2-inch long vegetable sections;

[0021] (6) The cooked soup refers to putting the peanut oil into the iron pot, an...

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PUM

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Abstract

The invention discloses a preparing method for mixed vegetables. The preparing method comprises the following steps of: matching fresh vegetables which have bright color and delicious taste and are adopted main materials according to certain proportion, soaking, cleaning, drying, cutting the dried vegetables into sections, pouring the cut vegetables into well-decocted soup, stirring uniformly, sealing, and arranging for a period of time, and successfully salting a fresh vegetable with bright color and delicious taste. Since the salting method is adopted, the salted vegetable is good in mouthfeel, retains natural nutritional components and cannot go bad easily.

Description

technical field [0001] The invention relates to a sauce-pickled pickle and a pickling method thereof, in particular to a preparation method of assorted vegetables. Background technique [0002] At present, with the continuous improvement of people's living standards, delicious pickles are popular. But the pickles that can be bought on the market have a large amount of industrial salt in the pickling process, which brings a lot of side effects to long-term eaters and endangers health. Contents of the invention [0003] The object of the present invention is to provide a method for preparing assorted vegetables in order to overcome the above problems. [0004] In order to achieve the above object, the method adopted in the present invention is: a preparation method of assorted vegetables, comprising the steps of: [0005] (1) Mix cucumbers, green peppers, beans, peanuts, red and green peppers, lotus root, carrots, and carrots according to a certain ratio. The ratio of eac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/212A23L1/22A23L19/20A23L19/00A23L27/00
CPCA23L19/20
Inventor 董春年
Owner 董春年
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