Composite pickled vegetables

Abstract

The invention discloses composite pickled vegetables. The composite pickled vegetables are prepared from the following components in parts by weight: 50-60 parts of cucumbers, 20-25 parts of needle mushrooms, 25-30 parts of asparagus lettuce, 5-15 parts of garlic, 5-10 parts of tender ginger, 30-40 parts of salt, 20-24 parts of water, 15-20 parts of miso paste, 5-10 parts of sweet fermented flour paste, 5-10 parts of disodium guanylate, 3-7 parts of sodium inosinate, 25-30 parts of peanut oil, 12-15 parts of soy sauce, 3-10 parts of Chinese cinnamon, 5-15 parts of beet sugar, 3-8 parts of xylitol, 3-5 parts of grape seed proanthocyanidins, 1-3 parts of astaxanthin, 7-10 parts of protamine, 15-25 parts of carrageenin and 8-12 parts of sodium alginate. According to the prepared pickled vegetables disclosed by the invention, the content of nitrite is notably reduced, and the pickled vegetables hardly contain the nitrite, so that consumers do not generate the phenomenon of nitrite poisoning, and the pickled vegetables are safer. The prepared pickled vegetables are high in crispness, and crisp and refreshing in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of vegetable products, and in particular relates to a compound pickle. 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 teratogenic effects on the fetu...

AI Technical Summary

Problems solved by technology

[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