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Nutrient enhanced pickled vegetables

A technology of nutritional enhancement and pickles, which is applied in the food field, can solve the problems of only focusing on color, aroma, and taste, not paying attention to nutritional ingredients, pickles and kimchi are unhealthy, and achieve the best health care function and unique taste.

Inactive Publication Date: 2018-08-28
蒋寿悟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing pickles and kimchi generally only pay attention to color, aroma and taste, but do not pay attention to their nutritional content. Some pickles and kimchi are not conducive to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Fresh bitter bitter vegetables picked from the wild are selected as raw materials. After being picked, cleaned and sterilized, they are put into the soup stock tank, and 10 grams of KI alcohol solution is added to each kilogram of soup stock, ZnSO 4 1 gram, soaked for 15-60 days and can be packaged for sale or edible.

Embodiment 2

[0011] Select fresh bracken as raw material, also make according to the method of example 1, promptly make the nutrient-enhanced pickles or kimchi.

Embodiment 3

[0013] Select three kinds of fresh vegetables of Chinese cabbage, celery, and green pepper as compound raw materials, make according to the recipe of example 1, promptly make the nutrient-enhanced pickles or kimchi that actually contain zinc and iodine.

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PUM

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Abstract

The invention relates to nutrient enhanced pickled vegetables. Wild vegetables, sonchus oleraceus or fiddlehead is selected as a raw material, and an iodine preparation and a zinc preparation are matched during pickling. The nutrient enhanced pickled vegetables have the characteristics of high nutrient value and good color, aroma and taste.

Description

technical field [0001] The present invention relates to a kind of food, especially a kind of pickles and kimchi fortified with nutrition. Background technique [0002] Existing pickles and kimchi generally only pay attention to color, fragrance and taste, but do not pay attention to their nutritional content. Eating too many pickles and kimchi is unfavorable for health. Contents of the invention [0003] The purpose of the present invention is to provide a nutritionally enhanced pickle and kimchi which not only taste good but also have certain nutritional value. [0004] The present invention realizes by following scheme: [0005] The nutritionally enhanced pickles and kimchi are made of wild wild vegetables, bitter herbs or bracken as raw materials, and iodine and zinc agents are added to the submerged or processed soup stock. [0006] The content of iodine and zinc in vegetables is 0.01-0.05g / 100g. [0007] The pickles and kimchi of the present invention have unique t...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/16
CPCA23V2002/00A23V2200/30A23V2250/1598A23V2250/1642
Inventor 蒋寿悟
Owner 蒋寿悟
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