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Pickle salad and preparing method thereof

A kimchi and salad technology, applied in the field of kimchi salad and its preparation, can solve the problem of no kimchi smell and the like, and achieve the effect of ensuring safety

Inactive Publication Date: 2015-10-07
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, there are no kimchi-flavored salads on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] [Example 1] A pickle salad, comprising the following raw materials by weight: 400 parts by weight of pickles for bathing, 80 parts by weight of fried peanut kernels, 7 parts by weight of salt, 25 parts by weight of white sugar, 3 parts by weight of monosodium glutamate, 0.1 parts by weight of cooked sesame, 80 parts by weight of kimchi sauce and 100 parts by weight of lettuce.

[0022] The kimchi sauce is made up of the following raw materials by weight: 500 parts by weight of rapeseed oil, 40 parts by weight of garlic, 20 parts by weight of shallots, 80 parts by weight of green peppers, 25 parts by weight of ginger, 60 parts by weight of Pickled red pepper, 20 parts by weight of green peppercorns and 1000 parts by weight of pickle liquid.

[0023] A preparation method of pickle salad, comprising the following steps:

[0024] First, cut the bathing kimchi into 2cm pieces, weigh the fried peanut kernels, salt, sugar, monosodium glutamate, and kimchi seasoning sauce acco...

Embodiment 2

[0031] [Example 2] A pickle salad, comprising the following raw materials by weight: 420 parts by weight of pickles for bathing, 85 parts by weight of fried peanut kernels, 8 parts by weight of salt, 26 parts by weight of white sugar, 4 parts by weight of monosodium glutamate, 0.2 parts by weight of cooked sesame, 84 parts by weight of kimchi sauce and 105 parts by weight of lettuce.

[0032] The kimchi sauce is made up of the following raw materials by weight: 510 parts by weight of rapeseed oil, 42 parts by weight of garlic, 23 parts by weight of green onions, 82 parts by weight of green peppers, 27 parts by weight of ginger, 63 parts by weight of Pickled red pepper, 24 parts by weight of green peppercorns and 1100 parts by weight of pickle liquid.

[0033] A preparation method of pickle salad, comprising the following steps:

[0034] First, cut the bathing kimchi into 2.5cm pieces, weigh the crispy peanut kernels, salt, sugar, monosodium glutamate, and kimchi seasoning sau...

Embodiment 3

[0041] [Example 3] A pickle salad, comprising the following raw materials by weight: 440 parts by weight of pickles for bathing, 87 parts by weight of fried peanut kernels, 9 parts by weight of salt, 27 parts by weight of white sugar, 5 parts by weight of monosodium glutamate, 0.25 parts by weight of cooked sesame, 89 parts by weight of kimchi sauce and 110 parts by weight of lettuce.

[0042] The kimchi sauce is made up of the following raw materials by weight: 550 parts by weight of rapeseed oil, 46 parts by weight of garlic, 27 parts by weight of shallots, 86 parts by weight of green peppers, 31 parts by weight of ginger, 66 parts by weight of Pickled red pepper, 28 parts by weight of green peppercorns and 1200 parts by weight of pickle liquid.

[0043] A preparation method of pickle salad, comprising the following steps:

[0044] First, cut the bathing kimchi into 3cm pieces, weigh the crispy peanut kernels, salt, sugar, monosodium glutamate, and kimchi seasoning sauce ac...

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PUM

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Abstract

The invention discloses pickle salad which comprises, by weight, 400-500 parts of bathed pickle, 80-100 parts of crisp peanut kernel, 7-10 parts of salt, 25-30 parts of white sugar, 3-7 parts of aginomoto, 0.1-0.3 part of processed sesame, 80-100 parts of pickle bechamel and 100-120 parts of lettuce. A preparing method of the pickle salad includes the following steps that the bathed pickle is cut into 2-3 cm pieces, the crisp peanut kernels, the salt, the white sugar, the aginomoto and the pickle bechamel are weighed according to proportions to be mixed evenly, the bathed pickle and the mixture are put in the middle of a disc, the lettuces are cut into shreds to be put on the periphery of the disc, the processed sesames are spread, and therefore the pickle salad can be obtained. The pickle salad contains abundant active lactic acid bacteria so that the health can be better benefited. The nutritional ingredients of vegetables are preserved due to the preparing method of the pickle salad, and the edible safety and healthiness are ensured.

Description

technical field [0001] The invention relates to a pickled vegetable salad and a preparation method thereof, belonging to the technical field of food. Background technique [0002] As a kind of nutritious food, salad is deeply loved by people because of its bright color, beautiful appearance, fresh and refreshing, greasy and appetizing characteristics, and its simple production method, which can ensure that the nutritional content of the food is not damaged to the greatest extent. favorite. There are three main types of salads, namely fruit salads, vegetable salads, and other salads. Vegetable salad is a very nutritious and healthy diet. First of all, most of them do not need to be heated, which will keep the various nutrients in the vegetables from being destroyed or lost to the greatest extent. Secondly, most vegetable salads choose more than 3 kinds of vegetables to eat together, which will also play a very complementary role in nutrition. Its weight loss, beauty, beau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/36A23L19/00A23L25/00
Inventor 陈功王勇张其圣李恒
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
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