Nutritional pickles and preparation method thereof

A technology for pickles and nutrition, which is applied to the field of nutritious pickles and their preparation, can solve the problems of long preparation period, heavy taste and low nutrient content, and achieves the effects of simple and environmentally friendly production process, short sauce preparation time and rich nutrition.

Inactive Publication Date: 2018-02-06
BEIHAI HESI TECH
View PDF3 Cites 0 Cited by
  • 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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 30 parts of shredded kelp, 20 parts of asparagus, 20 parts of cauliflower, 20 parts of wakame, 20 parts of sea fungus, 20 parts of shredded jellyfish, 15 parts of vegetable oil, 30 parts of soybean paste, 2 parts of table salt, 21 parts of auxiliary materials, nutritional additives 4 servings, appropriate amount of water.

[0014] The auxiliary materials include 3 parts of Astragalus, 2 parts of Cordyceps sinensis, 2 parts of Ganoderma lucidum, 3 parts of American ginseng, 2 parts of licorice, 5 parts of almond, 4 parts of tangerine peel, and 3 parts of fennel; Mix almonds, tangerine peel, and fennel, add an appropriate amount of water to decoct for 2-3 hours, filter, take the filter residue, add water to decoct for 1-2 hours, filter, and combine the two filtrates to obtain the auxiliary material extract.

[0015] 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;...

Embodiment 2

[0018] 45 servings of shredded kelp, 30 servings of asparagus, 30 servings of cauliflower, 30 servings of wakame, 30 servings of sea fungus, 30 servings of shredded jellyfish, 20 servings of vegetable oil, 45 servings of soybean paste, 3 servings of table salt, 30 servings of auxiliary materials, nutritional additives 6 servings, appropriate amount of water.

[0019] The auxiliary materials include 5 parts of astragalus, 4 parts of Cordyceps sinensis, 3 parts of Ganoderma lucidum, 5 parts of American ginseng, 3 parts of licorice, 8 parts of almonds, 7 parts of tangerine peel, and 4 parts of fennel; Mix licorice, almonds, tangerine peel, and fennel, add an appropriate amount of water to decoct for 3 hours, filter, take the filter residue, add water to decoct for 2 hours, filter, and combine the two filtrates to obtain the auxiliary material extract.

[0020] Nutritional additives include: 10 parts of water spinach, 10 parts of spinach, 10 parts of cabbage, 10 parts of carrot, 1...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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. ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L17/60A23L19/20A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21A23V2300/10
Inventor 陈平
Owner BEIHAI HESI TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap