Formula of pickled tender cucumber

Abstract

The invention relates to a formula of pickled tender cucumber. The pickled tender cucumber comprise the following components in parts by weight: 35-45 parts of tender cucumber; 1-5 parts of aniseed; 12-21 parts of edible salt; 2.5-4 parts of glacial acetic acid; 1-2 parts of Chinese prickly ash; 1.6-2.8 parts of sodium cyclamate; 1.3-3.1 parts of sweet osmanthus; 1.2-2.7 parts of monosodium glutamate; 1.4-4.7 parts of tea leaves; 1-6 parts of red wine; 0.1-0.6 part of red chili oil; 0.3-0.7 part of fresh ginger; 4-9 parts of ascorbic acid; 9-18 parts of peanut oil; 7-9 parts of Vitamin C; 1-4parts of cinnamon; and 3-8 parts of sucrose. The sweet osmanthus, sodium cyclamate, red wine and tea leaves with tea polyphenol are added, so that the tender cucumber has good oxidation resistance, the freshness of the tender cucumber is improved, the pickled vegetables can be prevented from mildewing by adding ascorbic acid and vitamin C, and the original bright appearance color of the tender cucumber can be kept; and the fresh ginger and cinnamon are added, so that the delicious food effect of the product is improved, and the appearance of the tender cucumber and the appetite of an eater areimproved.

Description

technical field [0001] The invention relates to the technical field of pickled vegetables, in particular to a formula of milk melon pickled vegetables. Background technique [0002] Pickled vegetables are a kind of traditional pickled food. In the era when fresh-keeping technology was underdeveloped, pickled vegetables were used as a reserve dish for the supplement of high-quality vegetables in the off-season of family vegetables or seasonal restrictions. With the great improvement of living standards, pickled vegetables are still an indispensable choice for family quick dishes. The most common ones are sauerkraut, hot and sour cabbage, pickled vegetables, etc. People of different ethnic groups and regions make different kinds of pickled vegetables. Taste rich. In daily life, people are no strangers to pickled milkmelon. Pickled milkmelon is one of the traditional fermented foods in my country. It is crisp and tender, fragrant and refreshing, and appetizing. It is very popu...

AI Technical Summary

Problems solved by technology

But the milk melon pickles sold in the existing market are not brittle enough, the freshness is poor, it is difficult to keep the original bright appearance color of the milk melon, which greatly affects the appearance of the milk melon, and easily affects the appetite of the eater

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