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Mixed spicy vegetable preparation method

A technology of spicy and chili, which is applied in the field of preparation of mixed spicy dishes, can solve the problems of unfavorable consumers' health, low nutritional content, long preparation cycle, etc., and achieve the purpose of retaining natural nutrients, convenient storage and eating, Simple effect of pickling method

Inactive Publication Date: 2019-07-05
梅新建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many pickled products on the market, but their nutritional content is low, and they have the disadvantages of single taste and long preparation cycle, especially the addition of preservatives in the production process, eating too much is not conducive to the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A preparation method of mixed spicy dishes: after mixing the mixed spicy dishes according to the mass ratio of raw materials, 400g of fine salt, 100g of light soy sauce, 500g of salad oil, 200g of white sugar, 200g of monosodium glutamate, 200g of 50-60% liquor, and 2500g of pepper , Carrot 2500g, Ginger 500g, Garlic 500g are all mixed and put into the marinating tank, turn it 2-3 times a day, it can be eaten in a week, turn it once a week after a week, and put it in the jar after three weeks.

Embodiment 2

[0014] A preparation method of a mixed spicy dish: after mixing the mixed spicy dish according to the mass ratio of raw materials, 420g of fine salt, 120g of light soy sauce, 520g of salad oil, 220g of white sugar, 220g of monosodium glutamate, 220g of 50-60% liquor, and 2510g of pepper , 2510g of carrots, 520g of ginger, and 520g of garlic are all mixed and put into a marinating jar, turned 2-3 times a day, ready to eat in a week, turned once a week after a week, and packed in a jar after three weeks.

Embodiment 3

[0016] A preparation method of mixed spicy dishes: after mixing the mixed spicy dishes according to the mass ratio of raw materials, 380g of fine salt, 80g of light soy sauce, 480g of salad oil, 180g of white sugar, 180g of monosodium glutamate, 180g of 50-60% liquor, and 2490g of pepper , Carrot 2490g, ginger 480g, garlic 480g are all mixed and put into the marinating jar, turn it 2-3 times a day, it can be eaten in a week, turn it once a week after a week, and put it in a jar after three weeks.

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Abstract

The invention relates to the technical field of spicy vegetable preparation and discloses a mixed spicy vegetable preparation method. A mixed spicy vegetable is prepared from 380-420g of fine salt, 80-120g of light soy sauce, 480-520g of salad oil, 180-220g of white sugar, 180-220g of monosodium glutamate, 180-220g of 50-60-degree baijiu, 2490-2510g of peppers, 2490-2510g of carrots, 480-520g of gingers and 480-520g of garlic. The mixed spicy vegetable is free of nitrites, preservatives and colorings and is safe, healthy and short in pickling period, a pickling method is simple, and the pickled spicy vegetable is spicy and tasty, keeps natural nutrients of vegetables and is convenient to store and eat and capable of meeting demands of different groups of people.

Description

technical field [0001] The invention relates to a preparation method of mixed spicy dishes, in particular to the technical field of preparation of spicy dishes. Background technique [0002] The fresh vegetables are made into pickles, which not only meets the requirement of being convenient to eat, but also avoids the problem that the fresh vegetables are easy to rot and deteriorate. The pickles are fresh, salty and refreshing, with a strong sauce flavor, which retains the natural nutrients of vegetables, and is convenient for storage and consumption, meeting the needs of different groups of people. Pickles or pickles generally have a strong taste and contain a lot of nitrite, preservatives and pigments that are harmful to the human body, so they should not be eaten in excess. At present, there are many pickled products on the market, but their nutritional content is low, and they have the disadvantages of single taste and long preparation cycle, especially the addition of ...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 梅新建
Owner 梅新建
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