Pickled radish with barley tea flavor

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...

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 this spice, which requires a variety of flavors of kimchi

In addition, the raw materials of existing kimchi mostly only have main ingredients, and the nutrition is not comprehensive and balanced. It is necessary to add multiple raw materials in the kimchi raw materials to improve nutrition.