Lavender health vinegar pickle and production process thereof

Abstract

The invention discloses a lavender health vinegar pickle and a production process thereof. The lavender health vinegar pickle comprises the following components by weight: 5-10kg of lavender, 100kg of fresh vegetable, 60-80kg of fermented vinegar, 30-60kg of sucrose, 10-20kg of fermented soy sauce and 10-20kg of iodized edible salt. The production process of the lavender health vinegar pickle comprises the following steps: selecting materials; pickling; desalting and dewatering; blending sauce; and impregnating. The lavender health vinegar pickle has the advantages that 1 the vinegar pickle has nutrient health value of the lavender and fermented vinegar and relatively good flavor and taste; and 2 kinds of microorganisms are killed by preliminarily salting with high salt and rapidly dewatering, through decomposition action and a series of biochemical action of protein, harmful microorganisms are inhibited; the color, aroma and taste, crispness and freshness and mouthfeel of the lavender health vinegar pickle are increased, and contained high-salt components are removed by desalting and dewatering, so that the vinegar pickle becomes a low-salt product.

Description

technical field [0001] The invention relates to a vinegar pickle and a production process thereof, in particular to a lavender health-care vinegar pickle and a production process thereof. Background technique [0002] Pickled vegetables have been a traditional food in China for thousands of years. No matter urban or rural areas, men, women or children, they all have the habit of eating pickled vegetables with soy sauce as a side dish. Now its production technology has spread all over the world, especially Japan, South Korea and other Southeast Asian countries are influenced by Chinese culture, and there are many pickles, kimchi and varieties produced. However, they are all pickles, pickles, kimchi, sweet and sour vegetables produced by continuing the traditional production methods, and most of them are high-salt and fermented products. Long-term consumption is not only bad for your health, but also induces high diseases such as blood pressure, diabetes and even cancer. As ...

AI Technical Summary

Problems solved by technology

However, they are all pickles, pickles, kimchi, sweet and sour vegetables, etc. produced by continuing the traditional production methods. Most of them are high-salt and fermented products. Diseases like blood pressure, diabetes and even cancer