Pickled radish with barley tea flavor

A technology of fragrant radish and kimchi, which is applied in the direction of food heat treatment, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of incomplete and balanced nutrition, dislike, no fruity taste or flowery flavored kimchi, etc., to achieve Enhance immunity, good health effect of eating

Inactive Publication Date: 2015-08-26
蚌埠市楠慧川味食品厂
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  • Abstract
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  • Claims
  • Application Information

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. However, the aroma of traditional kimchi is mostly spices, and there is no special fruity or floral aroma. Kimchi, and many people do not like the taste of t

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0022] A wheat tea fragrant radish kimchi is made from the following raw materials in parts by weight:

[0023] White radish 360-370, vegetable pepper 30-40, green tea powder 16-18, wine 10-11, day lily 19-24, sugar 4-5, black pudding 19-25, brown rice vinegar 2.5-3, tea tree flower 1.7 -2, 2-2.4 winter mulberry leaves, 1.2-1.5 cockleburs, 4-5 buckwheat, 10-11 dried red peppers, 27-28 salts and appropriate amount of water.

[0024] A preparation method of lemon vinegar sour mustard pickles, comprising the following steps:

[0025] (1) Mix tea tree flowers, winter mulberry leaves, and cocklebur seeds together, extract with 3-4 times the water, and filter to get the Chinese medicine water extract;

[0026] (2) Wash the white radish and cut it into 5-6cm long and 1-1.5cm wide radish strips, then blanched the radish strips in water at 60°C-70°C for 5-6 minutes, and cut the peppers into slices and blanching at 70°C-75°C for up to 1 minute, and finally marinate the blanched radish...

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PUM

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Abstract

The invention discloses a pickled radish with barley tea flavor. The pickled radish with the barley tea flavor is prepared from the following raw materials in parts by weight: 360-370 parts of white radishes, 30-40 parts of green bell peppers, 16-18 parts of green tea powder, 10-11 parts of grape wine, 19-24 parts of day lilies, 4-5 parts of white sugar, 19-25 parts of black brin, 2.5-3 parts of brown rice vinegar, 1.7-2 parts of tea flowers, 2-2.4 parts of winter mulberry leaves, 1.2-1.5 parts of cocklebur fruits, 4-5 parts of buckwheats, 10-11 parts of dry chilies, 27-28 parts of table salts and a proper amount of water. The pickled radish disclosed by the invention has the barley tea flavor, and the processing raw materials are various, wherein the main material comprises the white radishes, and the auxiliary materials comprise the green tea powder, the day lilies, the black brin, the buckwheats and the like, so that the pickled radish is rich in nutrient element, can strengthen immunity of the human body after being eaten, and has a certain life-preserving health effect.

Description

technical field [0001] The invention relates to the field of kimchi food processing, and mainly relates to barley tea-flavored radish kimchi. 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. However, the aroma of traditional kimchi is mostly spices, and there is no special fruity or floral aroma. Kimchi, and many people do not like the taste of this spice, so there is a need for kimchi with multiple flavors. The raw material of existing kimchi mostly only has main in...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/30A23L19/20
CPCA23V2002/00A23V2200/324A23V2200/30A23V2250/21A23V2300/24
Inventor 阎楠
Owner 蚌埠市楠慧川味食品厂
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