Composite pickled vegetable with anti-fatigue effect

Abstract

The invention discloses a composite pickled vegetable with an anti-fatigue effect. The composite pickled vegetable comprises the components in parts by weight: 30-35 parts of black fungus, 15-25 parts of mung bean sprouts, 15-20 parts of purple cabbage, 5-10 parts of vigna unguiculata, 4-8 parts of olive, 15-28 parts of salt, 28-36 parts of water, 12-18 parts of chili oil, 5-7 parts of mustard, 3-8 parts of fermented black bean, 10-18 parts of camellia oil, 3-5 parts of lettuce, 2-6 parts of Chinese prickly ash, 1-3 parts of fermented bean curd, 1-3 parts of barbeque sauce, 3-6 parts of lycopene, 1-3 parts of purple sweet potato anthocyanins, 6-14 parts of protamine, 10-18 parts of sodium alginate, 3-4 parts of sa-son seed gum, 1-3 parts of a herba violae alcohol extract, 2-3 parts of a sculellaria barbata alcohol extract, 1-3 parts of an acanthopanax seed alcohol extract, 1-2 parts of royal jelly, and 0.5-1.5 parts of a sea buckthorn alcohol extract. The pickled vegetable almost contains no nitrites, has the pickled vegetable crispness enhanced, has crisp and refreshing mouthfeel, and has good anti-fatigue efficacy.

Description

technical field [0001] The invention belongs to the technical field of pickle products, and in particular relates to a compound pickle with anti-fatigue effect. Background technique [0002] Pickles are a kind of table food that is popular among consumers. It usually uses fresh vegetables as raw materials, and after pickling, blanching or other processing methods, the moisture content in the vegetables is reduced, and then supplemented with different seasonings or sauces The processed vegetables are seasoned to prepare convenient edible vegetable food. [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 placenta and have teratog...

AI Technical Summary

Problems solved by technology

In addition, the mouthfeel of existing pickles is relatively soft, without the original crisp taste of vegetables, and does not meet the consumption concept of the public. Therefore, there are certain deficiencies. How to improve the crispness of the prepared pickles is also a problem. Big problem in the industry

[0004] When making chicken products, it is usually necessary to sterilize the chicken for a long time to inactivate the harmful bacteria in the chicken, but the long-term sterilization will cause the loss of nutrients and water loss in the vegetables, and the original tissue state cannot be maintained , this problem cannot be ignored when preparing chicken-vegetable products