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Pickled asparagus lettuces and manufacture method thereof

A production method and technology of lettuce, applied in the field of pickled lettuce and its production, can solve the problems of easy sourness, deterioration, and affecting the taste of consumers, etc., and achieve the effect of solving perishability and long storage time

Inactive Publication Date: 2018-05-08
高翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the amount of salt added to pickled lettuce strips is not enough, it will easily become sour, rotten and deteriorated if stored for a long time. Too much salt will affect the taste of consumers and affect the health of consumers.

Method used

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Embodiment Construction

[0016] The present invention is a kind of pickled lettuce strips, the pickled lettuce consists of the following components according to the weight ratio: 40-50 parts of lettuce, 10-12 parts of red pepper, 10-12 parts of cooked sesame oil, 3-6 parts of mashed garlic, dried 5-8 parts of chili powder, 0.5-1 part of white wine, 4-6 parts of salt.

[0017] The pickled lettuce of the present invention consists of the following components by weight: 48 parts of lettuce, 11 parts of red pepper, 11 parts of cooked sesame oil, 5.5 parts of mashed garlic, 7.5 parts of dried chili powder, 0.5 part of white wine, and 5.5 parts of salt.

[0018] The preparation method step of pickled lettuce of the present invention is as follows:

[0019] 1. Wash lettuce, drain and cut into strips, with a thickness of 1cm, a width of 1cm, and a length of 5cm;

[0020] 2. Put the lettuce strips into 100° boiling water and cook for 6 minutes, remove and drain, then put them in a spin dryer for dehydration, ...

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PUM

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Abstract

The present invention discloses pickled asparagus lettuces and a manufacture method thereof. The pickled asparagus lettuces are composed of the following components in parts by weight: 40-50 parts ofasparagus lettuces, 10-12 parts of big red chilies, 10-12 parts of cooked sesame oil, 3-6 parts of garlic paste, 5-8 parts of dried chili powder, 0.5-1 part of baijiu and 4-6 parts of salt. Advantagesare as follows: a method of spin-drying and drying is used to realize crispness of asparagus lettuce strips, the salt and baijiu (baijiu with a high alcohol content) are added to conduct kneading, and a perishable problem of the asparagus lettuce strips is solved. Multiple tests are conducted to obtain temperature and drying time of a drying chamber, moisture loss of the asparagus lettuce stripsdoes not affect the crispness, and the pickled asparagus lettuces are long in storage time.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20A23V2002/00A23V2300/10
Inventor 高翔
Owner 高翔
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