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
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[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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