Nutritional jerusalem artichoke pickled vegetable and preparation method thereof

Abstract

The invention relates to a nutritional jerusalem artichoke pickled vegetable and a preparation method of the pickled vegetable. The pickled vegetable is prepared from jerusalem artichoke, a nutrient solution, soy sauce, sauce and chili oil, wherein the nutrient solution is prepared from omei mountain bamboo juvenile leaf, kirilow rhodiola rhizome, lenzites betulina, sinephropteris delavayi, artemisia adamsii bess, rubus pirifolius smith, ardisia corymbifera mez, buddleja officinalis, turnip seed and radix saposhnikoviae flower; and the soy sauce is prepared from soy, vinegar, sugar, salt, monosodium glutamate, sesame soy, chopped green onion, sesame oil, mashed garlic and five spices; the chili oil is prepared from capsicum frutescens, cluster red pepper, cherry pepper, shuan laense, cassia bark, anise cooked peanut powder, processed sesame powder and cumin powder. The preparation method of the pickled vegetable comprises the steps of: step 1, raw material pretreatment, step 2, nutrient solution preparation, step 3, sauce preparation, step 4, chili oil preparation, step 5, soaking and sterilization, step 6, curing and step 7, seasoning. The pickled vegetable is high in nutritional ingredient content, good in taste and short in preparation period and has effects of expelling wind, clearing away cold, relaxing muscles and tendons, activating collaterals, tonifying qi and soothing nerves.

Description

technical field [0001] The invention relates to a kind of pickle, in particular to a kind of artichoke nutritious pickle 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. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will b...

AI Technical Summary

Problems solved by technology

[0004] The sauced Jerusalem artichoke currently on the market generally has a heavy taste and contains a large amount of nitrite, preservatives and pigments that are harmful to the human body. Preservatives, etc. Excessive consumption is not conducive to the health of consumers