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Hot and sour pickled cucumber

A technology of cucumber and kimchi, applied in food science and other directions, can solve the problems of unguaranteed hygiene and safety, unstable product quality, low nutritional content, etc., and achieve the effects of crisp taste, normal color and rich nutrition.

Inactive Publication Date: 2018-07-06
梁灿东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are a variety of pickles pickled with cucumbers on the market, but most of them have single nutrition, low nutritional content, unstable product quality, and hygiene and safety cannot be guaranteed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A hot and sour cucumber pickle, which is composed of the following raw materials in parts by weight: 80 parts of cucumber, 30 parts of pickled pepper, 10 parts of chili powder, 10 parts of onion, 10 parts of ginger, 6 parts of white wine, 10 parts of white vinegar, and 6 parts of red pepper , 4 parts of perilla leaves, 3 parts of broccoli, 6 parts of honeysuckle, 10 parts of salt, 10 parts of white sugar, 3 parts of chicken essence, 20 parts of old kimchi water.

Embodiment 2

[0014] A hot and sour cucumber pickle, which consists of the following raw materials in parts by weight: 85 parts of cucumber, 35 parts of pickled pepper, 13 parts of chili powder, 15 parts of onion, 14 parts of ginger, 8 parts of white wine, 15 parts of white vinegar, and 8 parts of red pepper , 6 parts of perilla leaves, 5 parts of Xihuangcao, 7 parts of honeysuckle, 13 parts of salt, 15 parts of white sugar, 5 parts of chicken essence, and 25 parts of old kimchi water.

Embodiment 3

[0016] A hot and sour cucumber pickle, which is composed of the following raw materials in parts by weight: 90 parts of cucumber, 40 parts of pickled pepper, 16 parts of chili powder, 20 parts of onion, 18 parts of ginger, 10 parts of white wine, 20 parts of white vinegar, and 10 parts of red pepper , 8 parts of perilla leaves, 7 parts of Xihuangcao, 8 parts of honeysuckle, 16 parts of salt, 20 parts of white sugar, 7 parts of chicken essence, and 30 parts of old kimchi water.

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PUM

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Abstract

The invention provides a hot and sour pickled cucumber. The hot and sour pickled cucumber comprises raw materials in parts by weight as follows: 80-90 parts of cucumbers, 30-40 parts of pickled chili,10-16 parts of chili powder, 10-20 parts of onion, 10-18 parts of fresh ginger, 6-10 parts of baijiu, 10-20 parts of white vinegar, 6-10 parts of red pepper, 4-8 parts of perilla leaves, 3-7 parts oflinearstripe rabdosia herb, 6-8 parts of honeysuckle flowers, 10-16 parts of salt, 10-20 parts of white granulated sugar, 3-7 parts of chicken essence and 20-30 parts of old pickled vegetable water.The hot and sour pickled cucumber contains rich nutrients and has unique, fragrant, crispy, delicious and refreshing taste and normal color.

Description

technical field [0001] The invention relates to the field of pickles, in particular to a hot and sour cucumber pickle. Background technique [0002] Cucumber is a seasonal vegetable that is popular among consumers. It has very high nutritional content, and it also has anti-tumor, anti-aging, weight loss and physical fitness, brain and nerves, prevention of alcoholism, and lower blood sugar. At present, there are a wide variety of pickled vegetables pickled with cucumbers on the market, but most of them have single nutrition, low nutritional content, unstable product quality, and hygiene and safety cannot be guaranteed. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies of the prior art, and provide a hot and sour cucumber pickle, which has the advantages of rich nutrition, unique taste, crispy and delicious taste, normal color and crisp taste. [0004] In order to achieve the above object, the technical solution provided...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 梁灿东
Owner 梁灿东