Pickled snake melon with sweet-scented osmanthus and olive flavor

Abstract

The invention discloses a pickled snake melon with sweet-scented osmanthus and olive flavor. The pickled snake melon is prepared from the following raw materials in parts by weight: 390-400 parts of tender snake melons, 55-60 parts of olives, 20-24 parts of white gourd slices, 20-25 parts of watermelon juice, 3-3.6 parts of white sugar, 8-9 parts of liquor, 2-2.4 parts of aromatic vinegar, 3-5 parts of tender bamboo leaves, 1.3-1.6 parts of loquat roots, 2-3 parts of fructus forsythia, 4-5 parts of sweet-scented osmanthus, 3-3.6 parts of pepper oil, 4-5 parts of garlic, 5-6 parts of fresh gingers, 27-29 parts of table salts and a proper amount of water. The pickled snake melon disclosed by the invention has special sweet-scented osmanthus and olive flavor; the main material snake melons are subjected to a brittleness-keeping process before being salted, and is good in brittleness and crispy to eat, the various processing raw materials of the white gourd slices, the watermelon juice and the like are various and more in nutrient elements, and extracting solutions of fructus forsythia and bamboo leaves are further taken as the raw material, so that the pickled snake melon has the effect of clearing away internal heat, and is suitable for most of people to eat.

Description

technical field [0001] The invention relates to the field of pickle food processing, and mainly relates to pickles with sweet-scented osmanthus and olive 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.