Low-salt ready-to-eat vegetables and making method thereof

A technology of celery and cabbage, applied in the field of low-salt ready-to-eat vegetables and their preparation, can solve the problems of high salt content and achieve the effects of low salt content, simple operation and low nitrite content

Inactive Publication Date: 2016-06-29
杨翠萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a low-salt instant vegetable and its preparation method, which overcomes the deficiencies of the prior art and can effectively solve the problem of high salt content in existing traditional pickles

Method used

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  • Low-salt ready-to-eat vegetables and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: The low-salt instant dish, the raw materials include main ingredients, auxiliary ingredients and seasonings, and the main ingredients include 40 to 45 parts by weight of shredded cabbage, 10 to 12 parts of shredded carrots, 10 12 parts to 12 parts of shredded celery, 4 to 5 parts of fresh shredded red pepper and 2 to 4 parts of shredded green chili, the accessories include 4 to 5 parts of dried shredded chili, 3 to 4 parts by weight parts by weight of shredded ginger, 4 to 8 parts of garlic slices, and 2 to 4 parts of fruit slices, the seasonings include, by weight, 2 to 3 parts of edible salt, 10 to 12 parts of Sichuan peppercorns, 2 to 12 parts of Chinese prickly ash 3 parts of rice vinegar, 0.5 part to 0.6 part of white wine, 1 part to 1.2 part of white sugar and 0.5 part to 0.7 part of monosodium glutamate, low-salt instant dishes are prepared according to the following preparation method: add the required amount of accessories to the required Then, ...

Embodiment 2

[0018] Embodiment 2: The low-salt instant dish, the raw materials include main ingredients, auxiliary ingredients and seasonings, and the main ingredients in parts by weight include 40 parts or 45 parts of shredded cabbage, 10 parts or 12 parts of shredded carrots, 10 parts by weight. 12 parts of celery shredded, 4 or 5 parts of fresh shredded red chili pepper and 2 or 4 parts of shredded green chili pepper, the accessories include 4 parts or 5 parts of dried shredded chili pepper, 3 parts or 4 parts by weight parts of shredded ginger, 4 parts or 8 parts of garlic slices and 2 parts or 4 parts of fruit slices, seasonings by weight include 2 parts or 3 parts edible salt, 10 parts or 12 parts peppercorns, 2 parts or 3 parts of rice vinegar, 0.5 part or 0.6 part of white wine, 1 part or 1.2 part of white sugar and 0.5 part or 0.7 part of monosodium glutamate. Then, add the required amount of seasoning to the auxiliary materials, then stir the main materials, auxiliary materials...

Embodiment 3

[0019] Embodiment 3: This low-salt instant dish, raw material comprises main material, auxiliary material and seasoning, main material comprises by weight 40 parts of shredded cabbage, 12 parts of carrot shreds, 10 parts of celery shreds, 4 parts by weight. 2 parts of fresh red pepper flakes and 2 parts of green chili flakes, the accessories include 4 parts of dried chili flakes, 3 parts of shredded ginger, 4 parts of garlic slices and 2 parts of fruit slices, and the seasonings are in parts by weight The number includes 2.5 parts of edible salt, 10 parts of Chinese prickly ash, 2 parts of rice vinegar, 0.5 part of white wine, 1 part of white sugar and 0.5 part of monosodium glutamate. The auxiliary materials are added to the required amount of the main material, and then, the required amount of seasoning is added to the auxiliary materials. Then, the main material, auxiliary materials and seasoning are mixed evenly, and the stirred main material, auxiliary materials and seas...

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Abstract

The invention relates to the technical field of ready-to-eat vegetables and making methods thereof, and provides low-salt ready-to-eat vegetables and a making method thereof. The raw materials of the low-salt ready-to-eat vegetables comprise a main ingredient, an auxiliary ingredient and seasoning. The low-salt ready-to-eat vegetables have the advantage of being low in salt content, so that the adverse influence of eating the low-salt ready-to-eat vegetables on liver and kidney functions, blood pressure and the heart is reduced, and the requirement of consumers on healthy eating is met. Meanwhile, the nitrite content of the low-salt ready-to-eat vegetables is lower than that of ordinary commercially-available pickled vegetables, and the vitamin C content of the low-salt ready-to-eat vegetables is higher than that of the ordinary commercially-available pickled vegetables, so that the low-salt ready-to-eat vegetables have the advantage of being rich in nutrition. In addition, the low-salt ready-to-eat vegetables have the advantage of being crispy in texture. In a word, the low-salt ready-to-eat vegetables have the advantages of being low in salt content, low in nitrite content, high in vitamin C content and crispy in texture.

Description

technical field [0001] The invention relates to the technical field of instant vegetables and a preparation method thereof, and relates to a low-salt instant vegetable and a preparation method thereof. Background technique [0002] Kimchi is a fermented food, which attracts domestic and foreign consumers with its unique flavor and rich nutrition. Its production process is mainly pickling and soaking, such as Sichuan kimchi and Korean kimchi. In the production process of kimchi, the traditional fermentation method is used for pickling vegetables. Due to the long fermentation time (3 to 10 days), the vegetables may lose their brittleness, and brittleness is one of the important sensory indicators that affect the quality of the product. At the same time Crisp texture is an important quality indicator of ready-to-eat dishes. At present, the salt content of traditional kimchi is generally high, which has adverse effects on liver and kidney function, blood pressure and heart. Mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/326
Inventor 杨翠萍彭翰钊刘毅叶凯乔刚王强刘婧孙文婷吴玉王蓓蓓刘勃加依娜张媛孟晶晶
Owner 杨翠萍
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