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A technology for vegetables and pickles, which is applied to the field of fruit-vegetable compound pickles, can solve the problems of increased brittleness of pickles, does not conform to the concept of public consumption, and has no crispy taste of vegetables, and achieves improved brittleness of pickles, good market prospects and flavor. good effect
Inactive Publication Date: 2016-02-03
CHONGQING SHENGYAN FOOD
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[0004] In addition, the mouthfeel of the existing pickled vegetables is relatively soft, without the original crisp taste of vegetables, and not in line with the consumption concept of the public, so there are certain deficiencies. How to improve the crispness of the prepared pickled vegetables is also a problem. Big problem in the industry
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Embodiment 1
[0022] A fruit-vegetable compound pickle, comprising the following components in parts by weight: 20 parts of wax gourd, 10 parts of carrot, 5 parts of guava, 4 parts of pineapple, 5 parts of green mango, 10 parts of salt, 25 parts of water, 5 parts of apple cider vinegar 3 parts of coconut milk, 4 parts of sodium guanylate, 4 parts of sodium inosinate, 15 parts of olive oil, 4 parts of light soy sauce, 2 parts of cinnamon powder, 10 parts of beet sugar, 5 parts of stevia sugar, 3 parts of grape seed proanthocyanidins 0.5 parts of lycopene, 3 parts of protamine, 4 parts of pectin and 2 parts of sodium alginate.
Embodiment 2
[0024] A fruit-vegetable compound pickle, comprising the following components in parts by weight: 30 parts of wax gourd, 15 parts of carrot, 15 parts of guava, 10 parts of pineapple, 9 parts of green mango, 25 parts of salt, 30 parts of water, and 8 parts of apple cider vinegar 8 parts of coconut milk, 10 parts of sodium guanylate, 7 parts of sodium inosinate, 22 parts of olive oil, 12 parts of light soy sauce, 4 parts of cinnamon powder, 20 parts of beet sugar, 10 parts of stevioside, 5 parts of grape seed proanthocyanidins 2 parts of lycopene, 5 parts of protamine, 8 parts of pectin and 5 parts of sodium alginate.
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Abstract
The present invention discloses fruit and vegetable composite pickle comprising the following components in parts by weight: 20-30 parts of Chinese watermelon, 10-15 parts of carrot, 5-15 parts of psidium guajave, 4-10 parts of pineapple, 5-9 parts of green mango, 10-25 parts of salt, 25-30 parts of water, 5-8 parts of apple vinegar, 3-8 parts of coconut milk, 4-10 parts of disodium guanylate, 4-7 parts of sodium inosinate, 15-22 parts of olive oil, 4-12 parts of light soy sauce, 2-4 parts of cinnamon powder, 10-20 parts of beet sugar, 5-10 parts of stevioside, 3-5 parts of grape seed procyanidins, 0.5-2 parts of lycopene, 3-5 parts of protamine, 4-8 parts of pectin and 2-5 parts of sodium alginate. The nitrite content in the pickle is significantly reduced, the resulting pickle nearly do not contain nitrite, so that consumer nitrite poisoning may not be produced, the fruit and vegetable composite pickle is safer, the crispness of the prepared composite pickle is improved, and the composite pickle tastes crisp.
Description
technical field [0001] The invention belongs to the technical field of vegetable products, in particular to a fruit-vegetable compound pickle. Background technique [0002] Pickles are a kind of table food that is popular with consumers. It usually uses fresh vegetables or fruits as raw materials, which are pickled, blanched or otherwise processed to reduce the moisture content in vegetables or fruits, and then supplemented with different seasonings The processed vegetables or fruits are seasoned with seasoning or sauce, and prepared into food that is convenient to eat. [0003] The content of nitrite in pickles currently on the market is usually too high, and nitrite is a highly toxic substance. Adults can be poisoned if they ingest 0.2-0.5 grams, and 3 grams can be fatal. Nitrite is also a carcinogen. According to research, esophageal cancer is positively correlated with the amount of nitrite ingested by patients. Nitrosamine can also enter the fetus through the placent...
Claims
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Application Information
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