Sour-sweet rose fruit vinegar pickled watermelon peel and preparation method thereof

Abstract

The invention discloses a sour-sweet rose fruit vinegar pickled watermelon peel. The pickled watermelon peel comprises the following raw materials, by weight: 400-410 parts of watermelon peel, 19-23 parts of pleurotus eryngii, 20-25 parts of mung bean sprout, 15-18 parts of royal jelly, 30-35 parts of red grape, 35-40 parts of fig, 7.6-7.9 parts of glutinous rice wine, 2-2.5 parts of banana fruit vinegar, 2.4-2.8 parts of rose vinegar, 2-2.5 parts of glabrous greenbrier rhizome, 1.3-1.5 parts of fructus gardenia, 2-2.5 parts of polyporus lucidus, 27-28 parts of salt, and a proper amount of water. According to the invention, the pickled watermelon peel has a good taste and a rose fruit vinegar flavor; the watermelon peel is subjected to brittleness preservation technology before pickling, so that the pickled watermelon peel is fresh and crispy to eat; furthermore, the pickled watermelon peel also contains Chinese herbal medicine extracted solutions of the pleurotus eryngii, the mung bean sprout, the fig, and the like; and the various raw materials are reasonably matched for processing, so that the pickled watermelon peel is high in nutritive value and good in health protection performance of clearing heat and purging fire.

Description

technical field [0001] The invention relates to the field of kimchi food processing, and mainly relates to a sweet and sour rosehip vinegar-flavored watermelon rind pickle and a preparation method thereof. Background technique [0002] Kimchi is a traditional fermented vegetable food in China. It is made by adding spices and other auxiliary materials to a certain concentration of salt solution for soaking and fermentation. During this process, lactic acid fermentation is the main method, while less yeast and acetic acid bacteria will also carry out weak alcoholic fermentation and acetic acid fermentation, forming a unique flavor. [0003] After the vegetables are pickled and seasoned, they have a special flavor. Many people will eat them as a common side dish. The aroma of pickles commonly seen in the market today is mostly the aroma of traditional auxiliary spices, without special fruity aroma. Fragrance, floral fragrance or pickles of some other flavors; and in the proces...

AI Technical Summary

Problems solved by technology

[0003] After the vegetables are pickled and seasoned, they have a special flavor. Many people will eat them as a common side dish. The aroma of pickles commonly seen in the market today is mostly the aroma of traditional auxiliary spices, without special fruity aroma. Fragrance, flower fragrance or pickles of some other flavors; and in the process of pickling pickles in the prior art, due to the disproportionate content of sugar or wine or salt, the overall quality and taste of pickles are affected, and the pickles are easily damaged.