Snow lotus herb cashew bouquet pickled crowndaisy chrysanthemum and preparation method thereof

Abstract

The invention discloses snow lotus herb cashew bouquet pickled crowndaisy chrysanthemum. The pickled crowndaisy chrysanthemum comprises the following raw materials, by weight: 400-410 parts of crowndaisy chrysanthemum, 4-5 parts of kuding tea, 18-22 parts of purslane, 20-25 parts of cornus officinalis, 25-28 parts of cucumber juice, 12-13 parts of glutinous rice wine, 4-5 parts of white sugar, 1.2-1.4 parts of brown rice vinegar, 1.7-2 parts of arctium fruit, 2-2.3 parts of potentilla discolor, 2-2.4 parts of eucommia leaf, 3-4 parts of snow lotus herb, 6-7 parts of cashew, 3-4 parts of dried hot red pepper, 27-29 parts of salt, and a proper amount of water. According to the invention, the pickled crowndaisy chrysanthemum has a fresh cashew bouquet; people can have a good appetite after they eat the pickled crowndaisy chrysanthemum; the main material of the crowndaisy chrysanthemum is abundant in vitamin, carotene, and a plurality of amino acids, and can moistening the lung and tonifying the liver, and soothing the middle and regulating qi; furthermore, the pickled crowndaisy chrysanthemum contains auxiliary materials of the purslane, the cucumber juice, and the like, so that the pickled crowndaisy chrysanthemum is comprehensive in nutrition; and the pickled crowndaisy chrysanthemum also contains the extracted solution of Chinese herbal medicine, has a certain efficacy of nurturing life and keeping healthy, and can enhance immunity of the organism.

Description

technical field [0001] The invention relates to the field of pickle food processing, and mainly relates to pickles made of snow lotus flower, cashew nut wine, chrysanthemum chrysanthemum 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; an...

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.