Composite pickles

Abstract

The invention discloses composite pickles. The pickles comprise the following raw materials in parts by weight: 100-150 parts of white radishes, 100-150 parts of long beans, 100-150 parts of cucumbers, 25-50 parts of celery, 25-50 parts of soybeans, 15-35 parts of peanuts, 10-15 parts of dry capsicums, 8-12 parts of raw ginger, 8-12 parts of welsh onions, 5-10 parts of garlic, 20-40 parts of salt, 1-3 parts of Chinese prickly ash, 1-3 parts of star anise, 1-3 parts of fennel, and 15-25 parts of peanut oil. The composite pickles are fresh and crisp in mouth feel, salty, spicy and palatable, and make up the disadvantage of a monotonous nutrient variety of traditional pickles, and are good items eaten with congee.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a composite pickle. Background technique [0002] Pickles are vegetables pickled with salt and other seasonings, which have a strong salty taste and can be kept for a long time. But the pickles on the market have a relatively single taste, which cannot satisfy people's pursuit of dietary diversification. Contents of the invention [0003] The object of the invention is to provide a nutritious, delicious compound pickle. [0004] The technical scheme adopted in the present invention is: composite pickles, the weight ratio of each raw material is: 100-150 parts of white radish, 100-150 parts of beans, 100-150 parts of cucumber, 25-50 parts of celery, 25-50 parts of soybean 50 parts, 15-35 parts of peanuts, 10-15 parts of dried chili, 8-12 parts of ginger, 8-12 parts of green onions, 5-10 parts of garlic, 20-40 parts of table salt, 1-3 parts of Chinese prickly ash, 1- star anise ...

AI Technical Summary

Problems solved by technology

However, the pickles on the market have a relatively single taste and cannot satisfy people's pursuit of dietary diversification.