Nutritional pickles and preparation method thereof

Abstract

The invention discloses nutritional pickles and a preparation method thereof. The nutritional pickles are prepared from 30 to 45 parts of shredded kelp, 20 to 30 parts of asparagus, 20 to 30 parts ofagar weed, 20 to 30 parts of undaria pinnatifida, 20 to 30 parts of sarcodia montagneana, 20 to 30 parts of shredded jellyfish, 15 to 20 parts of vegetable oil, 30 to 45 parts of the soy sauce, 2 to 3parts of table salt, 21 to 30 parts of an auxiliary material, 4 to 6 parts of a nutrient additive and a proper amount of water. The nutritional pickles, disclosed by the invention, are prepared by taking seaweed type foods containing various nutrient substances as main materials; a production technology is simple and environmentally friendly; the pickling time is short, the salt content is less and nutrients are more abundant. Various traditional Chinese medicine components with various effects are added so that the nutritional pickles have nutritional and health-care effects and are beneficial to health; healthy and harmless vegetables are used as the additive so that the nutritional pickles contain various vitamins and have the faint scent of the vegetables, and the nutrient is more balanced.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to a nutritional pickle 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 nutritious pickle and a preparation method thereof. ...

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.