Pickled vegetables for promoting postprandial digestion
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A kimchi and postprandial technology, which is applied in the directions of food ingredients as taste modifiers, food ingredients as odor modifiers, and functions of food ingredients, etc., can solve the problems of single taste, low nutritional content and influence, etc. Post-digestion effects
Inactive Publication Date: 2018-06-29
梁灿东
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Problems solved by technology
At present, the postprandial digestion-promoting kimchi on the market has a single taste, low nu
Method used
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Embodiment 1
[0012] A pickle for promoting postprandial digestion, which is composed of the following raw materials in parts by weight: 100 parts of onion, 90 parts of celery, 12 parts of red pepper, 12 parts of peanut oil, 5 parts of spiced wine, 20 parts of pickled pepper, 10 parts of soybean paste, 10 parts of star anise lotus, 10 parts of garlic, 10 parts of soy sauce, 8 parts of white vinegar, 10 parts of white sugar, 15 parts of edible salt, 20 parts of old kimchi water.
Embodiment 2
[0014] A postprandial digestion-promoting pickle, which is composed of the following raw materials in parts by weight: 110 parts of onion, 100 parts of celery, 15 parts of red pepper, 16 parts of peanut oil, 7 parts of spiced wine, 25 parts of pickled pepper, 14 parts of soybean paste, 11 parts of star anise lotus, 15 parts of garlic, 13 parts of soy sauce, 12 parts of white vinegar, 14 parts of white sugar, 20 parts of edible salt, and 25 parts of aged kimchi water.
Embodiment 3
[0016] A postprandial digestion-promoting pickle, which is composed of the following raw materials in parts by weight: 120 parts of onion, 110 parts of celery, 18 parts of red pepper, 20 parts of peanut oil, 9 parts of spiced wine, 30 parts of pickled pepper, 18 parts of soybean paste, 12 parts of star anise lotus, 20 parts of garlic, 16 parts of soy sauce, 16 parts of white vinegar, 18 parts of white sugar, 25 parts of edible salt, 30 parts of old kimchi water.
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Abstract
The present invention provides pickled vegetables for promoting postprandial digestion. The pickled vegetables consist of the following raw materials in parts by weight: 100-120 parts of onions, 90-110 parts of celery, 12-18 parts of red chilies, 12-20 parts of peanut oil, 5-9 parts of spice wine, 20-30 parts of pickled chilies, 10-18 parts of soybean sauce, 10-12 parts of six-angular dysosma rhizome, 10-20 parts of garlic, 10-16 parts of soy sauce, 8-16 parts of white vinegar, 10-18 parts of white granulated sugar, 15-25 parts of edible salt and 20-30 parts of old pickled vegetable water. Thepickled vegetables are prepared from the onions and celery as the main materials, contain some ingredients to brew, are more fragrant and crisp, a ready-to-eat fast-food and beneficial to postprandial digestion, and also have certain health-care effects on lowering blood sugar, blood lipids and blood pressure.
Description
technical field [0001] The invention relates to the field of pickles, in particular to a pickle for promoting postprandial digestion. Background technique [0002] As people's living standards are getting higher and higher, when eating too much meat, eating kimchi can relieve some discomfort caused by eating meat. Both celery and onion have very high nutritional value and also have good health benefits. The tender stems and petioles of celery are fresh and tender, with a refreshing fragrance. Blood pressure, brain sedative effect. And onion is rich in nutrients and has a pungent smell. It can stimulate the secretion of the stomach, intestines and digestive glands, increase appetite and promote digestion, and onion does not contain fat, and its essential oil contains a mixture of sulfur compounds that can lower cholesterol, which can be used to treat indigestion, loss of appetite, food stagnation and other symptoms . At present, the postprandial digestion-promoting kimch...
Claims
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Application Information
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