Composite pickled vegetables

A technology for pickles and cucumbers is applied to compound pickles. field, it can solve the problems of increased crispness of pickles, not in line with the concept of mass consumption, and no crispy taste of vegetables, etc., and achieve the effect of improved crispness of pickles, good market prospects, and good flavor

Inactive Publication Date: 2016-03-23
CHONGQING SHENGYAN FOOD
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 consumpti

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of compound pickle, by weight, comprises following composition: 50 parts of cucumber, 20 parts of Flammulina velutipes, 25 parts of lettuce, 5 parts of garlic, 5 parts of ginger, 30 parts of salt, 20 parts of water, 15 parts of miso, 5 parts of sweet noodle sauce 5 parts of sodium guanylate, 3 parts of sodium inosinate, 25 parts of peanut oil, 12 parts of soy sauce, 3 parts of cinnamon, 5 parts of beet sugar, 3 parts of xylitol, 3 parts of grape seed proanthocyanidins, 1 part of astaxanthin , 7 parts of protamine, 15 parts of carrageenan and 8 parts of sodium alginate.

Embodiment 2

[0024] A kind of compound pickle, by weight, comprises following composition: 60 parts of cucumber, 25 parts of Flammulina velutipes, 30 parts of lettuce, 15 parts of garlic, 10 parts of ginger, 40 parts of salt, 24 parts of water, 20 parts of miso, 10 parts of sweet noodle sauce 10 parts of sodium guanylate, 7 parts of sodium inosinate, 30 parts of peanut oil, 15 parts of soy sauce, 10 parts of cinnamon, 15 parts of beet sugar, 8 parts of xylitol, 5 parts of grape seed proanthocyanidins, 3 parts of astaxanthin , 10 parts of protamine, 25 parts of carrageenan and 12 parts of sodium alginate.

Embodiment 3

[0026] A kind of compound pickle, by weight, comprises following composition: 50 parts of cucumber, 25 parts of Flammulina velutipes, 30 parts of lettuce, 15 parts of garlic, 10 parts of ginger, 40 parts of salt, 24 parts of water, 20 parts of miso, 5 parts of sweet noodle sauce 10 parts of sodium guanylate, 3 parts of sodium inosinate, 30 parts of peanut oil, 12 parts of soy sauce, 5 parts of cinnamon, 15 parts of beet sugar, 8 parts of xylitol, 5 parts of grape seed proanthocyanidins, 3 parts of astaxanthin , 10 parts of protamine, 25 parts of carrageenan and 8 parts of sodium alginate;

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L19/20
Inventor 魏永香周玉洪
Owner CHONGQING SHENGYAN FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap