Tuber mustard pickle with lemon vinegar sour

Abstract

The invention discloses a tuber mustard pickle with lemon vinegar sour. The tuber mustard pickle is prepared from the following raw materials in parts by weight: 380-400 parts of fresh tuber mustards, 90-110 parts of lemon juice, 20-25 parts of carrots, 5-7 parts of brown sugar, 3-4 parts of mature vinegar, 30-40 parts of plum syrup, 1.5-2 parts of dried rehamnnia roots, 1.8-2.2 parts of dendrobium officinale, 1-1.6 parts of houttuynia cordata, 9-11 parts of liquor, 2-2.4 parts of peppers, 1.9-2 parts of tung blossoms, 1.5-1.8 parts of amomum tsao-ko, 7-9 parts of garlic, 25-27 parts of salts, and a proper amount of water. The tuber mustard pickle disclosed by the invention is tender in texture and delicious in flavor, has lemon vinegar sour, and is tender, tasty and refreshing to eat; moreover, the main material tuber mustards are rich in nutrient, and the auxiliary materials of carrots, plum syrup and the like are matched and processed, so that the tuber mustard pickle is comprehensive in nutrient, has various nutrient ingredients necessary to a human body, and further has the effects of invigorating stomach, promoting appetite and refreshing.

Description

technical field [0001] The invention relates to the field of kimchi food processing, and mainly relates to pickled mustard pickles with lemon acetic acid flavor. 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 mos...

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.