Vegetable salad and processing technology

Abstract

The invention discloses vegetable salad and a processing technology. The vegetable salad is prepared from cabbages, lettuces, purple cabbages, bitter chrysanthemums, cherry tomatoes, corn kernels, cucumbers, mint leaves, yoghourt, carrots, okra and sesame seeds. The vegetable salad is prepared from the following components in parts by weight: 9-10 parts of cabbages, 9-10 parts of lettuce, 3-5 parts of purple cabbages, 2-3 parts of bitter chrysanthemums, 1-2 parts of cherry tomatoes, 1-2 parts of corn kernels, 1-2 parts of cucumbers, 0.1-0.2 part of mint leaves, 2-3 parts of yoghourt, 1-2 parts of carrots, 3-5 parts of okra and 0.3-0.5 part of sesame seeds. The fragrance of the sesame grain powder is utilized, so that the aromatic degree of the vegetable salad is improved, the vegetable salad can be eaten by different people, meanwhile, the yogurt sauce prepared by mixing the sesame grain powder and the yogurt is utilized to replace salad sauce prepared by using additives, and side effects on human bodies caused by intake of a large amount of additives are avoided; meanwhile, the yogurt sauce and the vegetable salad are refrigerated, so that the crisp and tasty taste of the vegetables in the vegetable salad is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vegetable salad and a processing technology. Background technique [0002] Vegetable salad is a delicacy made with tomatoes, cucumbers, etc. as the main ingredients. Vegetable salad is a very nutritious and healthy diet. First of all, most of them do not need to be heated, which will keep the various nutrients in the vegetables from being destroyed or lost to the maximum extent. The number of vegetables can be increased or decreased according to personal taste. At the same time, fresh vegetables should be selected as raw materials for vegetable salad. It should not be placed on a plate for too long, otherwise it will affect its appearance and reduce the nutrition of vegetables. Because the recipe of vegetable salad can be reduced by the number of kinds of vegetables according to personal taste, but because vegetables usually have no fragrance, the vegetable salad prep...

AI Technical Summary

Problems solved by technology

First of all, most of them do not need to be heated, which will keep the various nutrients in the vegetables from being destroyed or lost to the maximum extent. The number of vegetables can be increased or decreased according to personal taste. At the same time, fresh vegetables should be selected as raw materials for vegetable salad. Putting it on a plate should not be placed for too long, otherwise it will affect its appearance and reduce the nutrition of vegetables

Because the recipe of vegetable salad can be reduced by the number of kinds of vegetables according to personal taste, but because vegetables usually have no fragrance, the vegetable salad prepared by using vegetables as the main raw material has no fragrance, which is not conducive to satisfying the consumption of different groups of people. Added salad dressing, in order to extend the shelf life of salad dressing, additives are usually added to the salad dressing, and a large amount of salad dressing is easy to cause side effects on the human body. crisp taste

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