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Pickled radish paste
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A technology of radish sauce and carrots, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of short shelf life and reduced nutritional value, and achieve the effect of satisfying taste
Inactive Publication Date: 2015-07-29
QINGDAO GUOHANG XIANGYU TECH SERVICE
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Description
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Problems solved by technology
However, the nutritional value is greatly reduced during the pickling process, and the shelf life is short
Method used
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Embodiment 1
[0010] A pickled radish sauce, which is made from the following raw materials in parts by weight:
[0011] 25 parts of carrot, 18 parts of chili oil, 12 parts of rice vinegar, 13 parts of soy sauce, 9 parts of water, 8 parts of edible salt, 8 parts of sauce, 9 parts of salad oil, 6 parts of Chinese pepper, 11 parts of ginger, 5 parts of green pepper, 7 parts of monosodium glutamate 12 servings of sauerkraut.
Embodiment 2
[0013] A pickled radish sauce, which is made from the following raw materials in parts by weight:
[0014] 43 parts of carrots, 30 parts of chili oil, 16 parts of rice vinegar, 19 parts of soy sauce, 15 parts of water, 20 parts of edible salt, 13 parts of sauce, 23 parts of salad oil, 12 parts of Chinese pepper, 16 parts of ginger, 20 parts of green pepper, 7 parts of monosodium glutamate -9 servings, 16 servings of sauerkraut.
Embodiment 3
[0016] A pickled radish sauce, which is made from the following raw materials in parts by weight:
[0017] 32 parts of carrot, 23 parts of chili oil, 15 parts of rice vinegar, 16 parts of soy sauce, 12 parts of water, 18 parts of edible salt, 11 parts of sauce, 10 parts of salad oil, 8 parts of pepper, 13 parts of ginger, 9 parts of green pepper, 8 parts of monosodium glutamate 14 servings of sauerkraut.
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PUM
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Abstract
Pickled radish paste is prepared from raw materials in parts by weight as follows: 25-43 parts of radishes, 18-30 parts of chilli oil, 12-16 parts of rice vinegar, 13-19 parts of soybean sauce, 9-15 parts of water, 8-20 parts of edible salt, 8-13 parts of a sauce, 9-23 parts of salad oil, 6-12 parts of pepper, 11-16 parts of ginger, 5-20 parts of green pepper, 7-9 parts of monosodium glutamate and 12-16 parts of pickled vegetables. The pickled radish paste has the benefits as follows: the pickled radish paste reserves most nutritional ingredients of the radishes, is extremely low in effect on human bodies and can well meet the taste of people.
Description
technical field [0001] The invention relates to pickled vegetable radish paste, which belongs to the field of food. Background technique [0002] With the development of society, people's living standards are getting higher and higher. People often eat some big fish and meat. At this time, eating sauce can relieve some discomfort caused by eating meat, especially in the north. Pickled vegetables are a relatively common dish. It can be stored safely and hygienically when made into sauce, and it can also increase its storage time. However, the nutritional value is greatly reduced during the pickling process, and the shelf life is short. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the problem to be solved by the present invention is to provide a pickled radish sauce, which retains most of the nutritional components of the radish, has minimal impact on the human body, and can well satisfy people's tastes. [0004] In order to solve the pro...
Claims
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Application Information
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