Pickled undaria pinnatifida and preparation method thereof

A wakame and sauce preparation technology is applied in the directions of food ingredients as odor modifiers, functions of food ingredients, food ingredients containing oil, etc., which can solve the problems of long preparation cycle, heavy taste, and inability to eat more, and achieves a simple production process. Environmental protection, short sauce making time and less salt content

Inactive Publication Date: 2018-02-06
陈露
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional pickles generally have a heavy taste and contain a lot of nitrite, preservatives and pigments that are harmful to the human body, so they should not be eaten in excess
At present, there are many pickled pickles on the market, but their nutritional content is low, the taste is single, and the preparation cycle is long. In particular, preservatives are added in the production process. Eating too much is not conducive to the health of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] 65 parts of wakame, 15 parts of vegetable oil, 30 parts of soybean paste, 2 parts of salt, 2-3 parts of Ganoderma lucidum, 5 parts of American ginseng, 3 parts of licorice, 6 parts of almonds, 6 parts of tangerine peel, 4 parts of fennel, 4 parts of nutritional additives, water Appropriate amount.

[0013] Nutritional additives include: 5 parts of water spinach, 5 parts of spinach, 5 parts of cabbage, 5 parts of carrot, 5 parts of celery, and 5 parts of lettuce; the preparation method is as follows: mix water spinach, spinach, cabbage, carrot, celery, and lettuce , pulverize and squeeze the juice, filter, take the filter residue and continue to add appropriate amount of water, filter twice, take the filtrate twice, mix them, and spray dry to obtain the nutritional additive.

[0014] The preparation method is as follows: (1) Wash and cut the wakame into sections with a length of 3 cm, add salt and marinate for 2 days, wring out the excess water from the salt, and set asi...

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PUM

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Abstract

The invention provides pickled undaria pinnatifida and a preparation method thereof. The pickled undaria pinnatifida is prepared from 55-75 parts of undaria pinnatifida, 15-20 parts of vegetable oil,30-45 parts of soybean paste, 2-3 parts of edible salt, 2-3 parts of ganoderma, 3-5 parts of radix panacis quinquefolii, 2-3 parts of radix glycyrrhizae, 5-8 parts of semen armeniacae amarum, 4-7 parts of pericarpium citri reticulatae, 3-4 parts of fennel, 4-6 parts of nutrition additives and a proper amount of water. The pickled vegetable is prepared from the undaria pinnatifida containing rich nutrients as a main material, the preparation process is simple and environmentally friendly, the pickling time is short, the salt content is low, and the pickled vegetable contains richer nutrition. The various traditional Chinese medicine components with remarkable effects are added, so that the pickled vegetable has nutritious and health care functions and is beneficial to health; various healthy and pollution-free vegetables are also added as additives, therefore, the pickled vegetable contains rich vitamins and has faint scent of the vegetables, and nutrition is more balanced.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to a wakame made with sauce and a preparation method thereof. Background technique [0002] Pickles are fresh vegetables that are salted, desalinated, and then dipped in sauce to form a food with a unique flavor, which is widely loved by everyone. Traditional pickles generally have a heavy taste and contain a lot of nitrite, preservatives and pigments that are harmful to the human body, so they should not be eaten in excess. At present, there are many pickled pickles for sale on the market, but they have the disadvantages of low nutritional content, single taste, and long preparation cycle, especially the addition of preservatives during the production process. Eating too much is not conducive to the health of consumers. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a wakame made with sauce and a preparation method the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L33/105A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/15A23V2250/21A23V2250/208A23V2250/18A23V2300/14
Inventor 不公告发明人
Owner 陈露
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