Sweet and sour radish and preparation method thereof

A radish, sweet and sour technology, applied in climate change adaptation, food science and other directions, can solve the problems of single taste, long preparation cycle, unfavorable health of consumers, etc., and achieve the effect of bright color

Inactive Publication Date: 2016-04-13
刘韶娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many pickled products for sale on the market, but their nutritional content is low, and they have the disadvantages of single taste and long preparation cycle. The sweet and so...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A sweet and sour radish, the sweet and sour radish is composed of the following raw materials in parts by weight: 150-250 parts of white radish, 6-8 parts of ginger, 15-25 parts of lemon, 4-6 parts of Atractylodes macrocephala, 6-8 parts of table salt, Cooking wine 6-10 parts, white sugar 10-12 parts, white vinegar 8-12 parts, Codonopsis 6-8 parts, pepper 2-4 parts, fennel 4-6 parts, five-spice powder 5-7 parts, Panax notoginseng 4-6 parts , 6-8 parts of soy sauce, 200-300 parts of water.

Embodiment 2

[0016] A sweet and sour radish, the sweet and sour radish is composed of the following raw materials in parts by weight: 150 parts of white radish, 6 parts of ginger, 15 parts of lemon, 4 parts of Atractylodes macrocephala, 6 parts of table salt, 6 parts of cooking wine, 10 parts of white sugar, white vinegar 8 parts, 6 parts of Codonopsis, 2 parts of Zanthoxylum bungeanum, 4 parts of fennel, 5 parts of five-spice powder, 4 parts of Panax notoginseng, 6 parts of soy sauce, and 200 parts of water.

Embodiment 3

[0018] A sweet and sour radish, the sweet and sour radish is composed of the following raw materials in parts by weight: 200 parts of white radish, 7 parts of ginger, 20 parts of lemon, 5 parts of Atractylodes macrocephala, 7 parts of table salt, 8 parts of cooking wine, 11 parts of white sugar, white vinegar 10 parts, 7 parts of Codonopsis, 3 parts of Zanthoxylum bungeanum, 5 parts of fennel, 6 parts of five-spice powder, 5 parts of Panax notoginseng, 7 parts of soy sauce, and 250 parts of water.

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PUM

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Abstract

The invention discloses a sweet and sour radish and a preparation method thereof. The sweet and sour radish is prepared from 150-250 parts by weight of white radish, 6-8 parts by weight of ginger, 15-25 parts by weight of lemon, 4-6 parts by weight of bighead atractylodes rhizome, 6-8 parts by weight of table salt, 6-10 parts by weight of cooking wine, 10-12 parts by weight of white sugar, 8-12 parts by weight of white vinegar, 6-8 parts by weight of pilose asiabell root, 2-4 parts by weight of Chinese prickly ash, 4-6 parts by weight of fennel, 5-7 parts by weight of five spices powder, 4-6 parts by weight of pseudo-ginseng, 6-8 parts by weight of soy and 200-300 parts by weight of water. The preparation method has simple processes and a low cost and utilizes selected raw materials. The sweet and sour radish has a bright color, a sweet, sour and crispy taste and a delicious taste.

Description

technical field [0001] The invention belongs to the field of food and relates to sweet and sour radish and a preparation method thereof. Background technique [0002] Pickles are fresh vegetables that are salted and desalted, and then dipped in sweet noodle sauce, bean paste, chili sauce or soy sauce. It can also regulate gastrointestinal function, and is deeply loved by consumers throughout the year. Due to the continuous improvement of living standards, people have higher and higher requirements for food, not only to eat enough, but also to eat well and healthy. Not only does it include the complete color, flavor and flavor required by traditional diets, but it is also one of the requirements for current dishes, especially for auxiliary seasoning side dishes, that are easy to carry and store under the increasingly accelerated pace of life. At present, there are many pickled products on the market, but their nutritional content is low, and they have the disadvantages of s...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 刘韶娜
Owner 刘韶娜
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