Mixed pickled vegetable and preparation method thereof

A technology of mixed pickling and production methods, applied in food science, food preservation, food drying, etc., can solve the problems of easy sourness, rot, and affecting health, and achieve the effect of long storage time and solution of perishable

Inactive Publication Date: 2018-05-04
高翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the salt content of pickled lettuce, white radish, and carrot is not enough, it will easily become sour, rotten and deteriorated when stored for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The invention relates to a mixed pickled vegetable, which consists of the following components by weight ratio: 20-22 parts of lettuce, 20-22 parts of white radish, 10-12 parts of red pepper, 10-12 parts of carrot, 6-8 parts of peas, 8-10 parts of cooked rapeseed oil, 3-4 parts of spicy oil, 4-6 parts of mashed garlic, 2-3 parts of white sugar, 0.5-1 part of white wine, 4-6 parts of salt.

[0018] The mixed pickled vegetables consist of the following components by weight ratio: 22 parts of lettuce, 22 parts of white radish, 12 parts of red pepper, 10 parts of carrot, 8 parts of peas, 8 parts of cooked rapeseed oil, 3 parts of spicy oil, mashed garlic 6 parts, 2 parts white sugar, 0.8 parts white wine, 4 parts salt.

[0019] The preparation method steps of described mixed pickled vegetables are as follows:

[0020] 1. Wash lettuce, white radish and carrot, drain and dice, the size is: 0.4cm in thickness, 0.4cm in width, and 0.4cm in length;

[0021] 2. Put the diced le...

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PUM

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Abstract

The invention discloses a mixed pickled vegetable and a preparation method thereof. The mixed pickled vegetable is prepared from the following components in parts by weight: 20 to 22 parts of lettuce,20 to 22 parts of white turnip, 10 to 12 parts of red pimiento, 10 to 12 parts of carrot, 6 to 8 parts of pea, 8 to 10 parts of ripe canola oil, 3 to 4 parts of chili oil, 4 to 6 parts of mashed garlic, 2 to 3 parts of white sugar, 0.5 to 1 part of Baijiu and 4 to 6 parts of salt. The preparation method of the mixed pickled vegetable disclosed by the invention has the advantages that the crispness of diced lettuce, diced white turnip and diced carrot is realized by adopting a spin-dry and drying mode; the salt and the Baijiu (Baijiu with high alcohol content) are added for kneading, so that the problem that lettuce strips are easy to rot is solved; the temperature and drying time of a drying chamber are obtained by multiple tests, and the moisture loss of the lettuce strips does not affect the crispness and the storage time is long.

Description

technical field [0001] The invention relates to a preparation method of side dishes, in particular to mixed pickled vegetables and a preparation method thereof. Background technique [0002] In winter in the south, various kinds of coriander are made, especially lettuce, white radish, and carrot are used to make open dishes, which are deeply loved by restaurants and breakfast restaurants as side dishes. If the amount of salt in pickled lettuce, white radish, and carrot is not enough, it will easily become sour, rotten and deteriorated when stored for a long time. Too much salt will affect the taste of consumers and affect the health of consumers. Contents of the invention [0003] The object of the present invention is to provide a mixed pickled vegetable which is not perishable, has good taste and long storage time and a preparation method thereof. [0004] The object of the present invention is achieved through the following technical solutions: the mixed pickled vegeta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L3/358A23L3/349A23L5/00
CPCA23L3/349A23L3/358A23L5/00A23L19/20A23V2002/00A23V2300/10
Inventor 高翔
Owner 高翔
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