Sour sweet garlic baby cabbage pickles

Abstract

The invention discloses sour sweet garlic baby cabbage pickles. The sour sweet garlic baby cabbage pickles are prepared from the following raw materials in parts by weight: 300-310 parts of baby cabbages, 40-50 parts of garlic bulbs, 60-70 parts of purple cabbages, 35-40 parts of tomato paste, 45-50 parts of hawthorn fruits, 9-10 parts of freeze-dried powder of royal jelly, 3-4 parts of white vinegar, 2.5-3 parts of barbary wolfberry, 1.5-2 parts of radix puerariae, 1-1.2 parts of gynostemma herb, 10-11 parts of liquor, 1.7-2 parts of five spices powder, 1-1.5 parts of licorice roots, 1-1.2 parts of anise, 26-28 parts of salt and an appropriate amount of water. The baby cabbage pickles disclosed by the invention are sour sweet in mouth feel, have the fragrance of mashed garlic, are good in eating mouth feel, and can increase appetite. In addition, the baby cabbage pickles disclosed by the invention comprise various raw materials, also have the extracting nutrient solutions of Chinese herbal medicines of the barbary wolfberry and the radix puerariae, so that the baby cabbage pickles have the definite efficacies of nourishing liver and kidney and replenishing vital essence to improve eyesight and have good health care effects of health preservation and food therapy.

Description

technical field [0001] The invention relates to the field of pickle food processing, and mainly relates to sweet and sour garlic baby vegetable pickles. 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 ...

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.