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Pickled plum blossom root mustard

A technology of kohlrabi and plum blossom, applied in the food field, can solve the problems of few pickled dishes and achieve the effect of attractive color, crisp taste and delicious taste

Inactive Publication Date: 2015-07-01
王世华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cooking method of kohlrabi is relatively simple at present, usually based on stir-frying and cold dishes, and rarely made into pickled dishes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: pickled plum blossom kohlrabi, made of 1000g of kohlrabi, 120g of salt, 100g of brown sugar, 50g of plum blossom petals, and 30g of sweet noodle sauce. Remove the skin of the kohlrabi and tear it off layer by layer, wash it and dry it naturally; dissolve one-third of the salt in water, the ratio of salt water is 1:20, put the salt water in the altar; put the kohlrabi in the altar and soak it in salt water After soaking for 96 hours, remove the kohlrabi; put the kohlrabi into another jar, add the remaining two-thirds of salt, brown sugar, plum blossom petals and sweet noodle sauce and mix well with the kohlrabi; seal the jar and store for 5 months Make the said big cabbage head.

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PUM

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Abstract

A pickled plum blossom root mustard is made by using the following raw materials, by weight, 100-110 parts of root mustard, 12-14 parts of salt, 10-15 parts of brown sugar, 5-7 parts of plum blossom petal and 3-5 parts of sweet fermented flour sauce. The pickled plum blossom root mustard has the advantages of good mouthfeel, crisp, delicious and sweet taste, and rich flower flavor.

Description

technical field [0001] The present invention relates to a kind of food, especially a kind of preserved food. Background technique [0002] As we all know, kohlrabi is one of the most basic vegetables in people's life. But the cooking method of kohlrabi is comparatively simple at present, usually all is based on stir-frying and cold dish, seldom makes pickled dish. To this end, we offer a pickled kohlrabi with a floral aroma to satisfy people's needs. Contents of the invention [0003] The purpose of the invention is to provide pickled plum blossom kohlrabi which has good taste, is crispy and sweet, rich in flower fragrance, easy to make and has sufficient raw materials. [0004] To achieve the above object, the present invention adopts the following technical solutions: [0005] The pickled plum blossom kohlrabi of the present invention is made of the following raw materials by weight: 100-110 kohlrabi, 12-14 salt, 10-15 brown sugar, 5-7 plum blossom petals, and 3-5 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 王世华
Owner 王世华