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Bitter chrysanthemum pickles

A technology of bitter chrysanthemum and pickles, applied in the functions of food ingredients, food science, application, etc., can solve the problem of no bitter chrysanthemum pickles, etc., and achieve the effects of improving immunity, expanding varieties, and enriching nutrients.

Inactive Publication Date: 2016-11-23
ANHUI QISHILU RESTAURANT MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of this invention is to provide a kind of bitter chrysanthemum pickles, to solve the problem that there is no bitter chrysanthemum pickles in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0030] A bitter chrysanthemum pickle, its components and parts by weight of each component are as follows:

[0031] Bitter chrysanthemum 50-70 parts,

[0032] 12-15 parts of mushrooms,

[0033] 10-14 parts of kelp,

[0034] 6-8 parts of ginger,

[0035] Sweet noodle sauce 120—140 parts,

[0036] 15-17 parts of egg liquid,

[0037] 16-19 parts of chili oil,

[0038] 3-5 parts of salt,

[0039] 7-9 parts of vinegar,

[0040] Sesame oil 9-11 parts.

[0041] Preferably, the parts by weight of each component are as follows:

[0042] 60 parts of bitter chrysanthemum,

[0043] mushrooms 13 parts,

[0044] 12 servings of kelp,

[0045] 7 parts of ginger,

[0046] 130 servings of sweet noodle sauce,

[0047] 16 parts egg liquid,

[0048] 18 parts chili oil,

[0049] 4 parts salt,

[0050] 8 parts of vinegar,

[0051] Sesame oil 10 parts.

[0052] A kind of bitter chrysanthemum pickle of the present invention, its processing method is: choose bitter chrysanthemum, mush...

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Abstract

The invention discloses bitter chrysanthemum pickles which are composed of bitter chrysanthemum, mushroom, kelp, ginger, sweet soybean paste, egg liquid, chili oil, salt, vinegar and sesame oil. The bitter chrysanthemum pickles disclosed by the invention have abundant nutrition and relatively good mouthfeel, has certain healthcare function and expand the types of pickles.

Description

technical field [0001] The invention relates to the field of pickles, in particular to bitter chrysanthemum pickles. Background technique [0002] Pickles are obtained by making fresh ingredients into sauces. They have a long history of eating in my country. They are delicious, nutritious, appetizing and food-increasing, and easy to preserve. Bitter chrysanthemum is a kind of commonly used food material, and its method is generally dry mix, and prior art still does not have the pickle of bitter chrysanthemum as main raw material. Contents of the invention [0003] The purpose of the present invention is to provide a bitter chrysanthemum pickle to solve the problem that there is no bitter chrysanthemum pickle in the prior art. [0004] In order to achieve the above object, the technical scheme adopted in the present invention is: [0005] A bitter chrysanthemum pickle, characterized in that its components and parts by weight of each component are as follows: [0006] Bit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L17/60A23L31/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/324
Inventor 江川
Owner ANHUI QISHILU RESTAURANT MANAGEMENT CO LTD