Shrimp paste and fish stock pickled potherb mustard

Abstract

The invention discloses a shrimp paste and fish stock pickled potherb mustard. The shrimp paste and fish stock pickled potherb mustard is prepared from, by weight, 390-400 parts of potherb mustard, 6-7 parts of raisin, 4-5 parts of orange honey, 20-25 parts of shrimp paste, 10-12 parts of dry sliced balsam pear, 10-12 parts of chili powder, 50-55 parts of fish stock, 2-2.4 parts of bran vinegar, 8-9 parts of highland barley wine, 1-1.4 parts of Millettia dielsiana, 2-2.4 parts of Hibiscus sabdariffa, 2.3-2.7 parts of ginseng flower, 1.2-1.4 parts of cinnamon bark, 6-7 parts of Kaempferia galanga L., 24-26 parts of salt and a proper amount of water. The main raw material potherb mustard of the pickled potherb mustard contains abundant nutrition and has high nutrition values, and raw materials of a pickling solution of the pickled potherb mustard comprise raisin, the shrimp paste, the dry sliced balsam pear and the fish stock, contain abundant nutrition, and also comprise extract liquids from the ginseng flower and the Hibiscus sabdariffa, so the pickled potherb mustard has certain health preserving and health efficacies, and can strength heart, develop intelligence, calm mind and enhance immunity.

Description

technical field [0001] The invention relates to the field of kimchi food processing, and mainly relates to mustard pickles in shrimp sauce and fish soup. Background technique [0002] Kimchi is a traditional fermented vegetable food in China. It is soaked and fermented by adding spices and other auxiliary materials in a certain concentration of salt solution. It is fermented by the flora mainly composed of lactic acid bacteria, so that the acidity can reach 0.3%-0.8%. 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 ...

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.