Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sichuan pickled vegetable products and preparation method thereof

A Sichuan pickle and product technology, applied in the field of Sichuan pickle products and its preparation, can solve the problems of unsatisfactory consumers, single ingredients and taste, and not rich in nutrients, etc., and achieve the effects of unique taste, rich nutrition, and convenient portability

Inactive Publication Date: 2008-03-26
TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
View PDF0 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sichuan cuisine is one of the favorite foods of consumers who like to eat spicy food, especially Sichuan kimchi products are particularly popular with consumers, but due to its complicated preparation process, it will be time-consuming and laborious if consumers make it by themselves; at present, there are similar Sichuan pickles on the market. Kimchi-based food is sold, but its composition and taste are single, cannot meet the requirements of consumers, and its nutritional content is not rich

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] Embodiment: a kind of Sichuan pickled vegetable product is characterized in that its main component comprises cabbage, Xinxinmei, meat celery, radish, ginger, cucumber, sweet potato, eggplant, apple, sorbus, fresh red pepper, lettuce stem, Liangru, cattail Shepherd's, ground ginger, lotus root, perilla leaf, parsley leaf, its percentage by weight accounts for 75.5% of the total weight of kimchi, wherein 15% of cabbage, 5% of Xinmei, 6% of meat celery, 6% of radish, 2.5% of ginger, 4.5% of cucumber %, 3.8% sweet potato, 2.2% eggplant, 5% apple, 5% pear, 5% fresh red pepper, 5% lettuce stem, 4% cold rutabaga, 2% catharsis, 1% ground ginger, 3% lotus root, perilla leaf 0.23%, coriander leaves 0.2%.

[0017] A kind of preparation method of Sichuan pickle product is characterized in that its main steps comprise:

[0018] ①Choose fresh vegetable kimchi raw materials, remove their fibrous roots, soak in water for 15 minutes, wash and drain;

[0019] ② Use a vegetable cutter ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a Chinese Sichuan pickled vegetables product. It is characterized by that its main ingredients include cabbage, turnip with green peel and purple-red flesh, celery, carrot, fresh ginger, cucumber, sweet potato, eggplant, apple, sorb, fresh red hot pepper, lettuce stem, bittersquash, lotus root, perilla leaf and coriander. Besides, said invention also provides its preparation and concrete steps.

Description

(1) Technical field: [0001] The invention relates to a pickled vegetable product, in particular to a Sichuan pickled vegetable product and a preparation method thereof. (two) background technology: [0002] Sichuan cuisine is one of the favorite foods of consumers who like spicy food, especially Sichuan pickled vegetable products are very popular among consumers, but due to its complicated preparation process, it would be time-consuming and laborious for consumers to make it by themselves; at present, there are similar Sichuan pickles on the market The food of kimchi products is sold, but its ingredients and taste are single, which cannot meet the requirements of consumers, and its nutritional components are not rich. (3) Contents of the invention: [0003] The purpose of the present invention is to design a Sichuan pickle product and its preparation method, which can overcome the deficiencies of the prior art, and is a pickle product with high nutritional value, delicious...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/218A23L19/20
Inventor 赵发
Owner TIANJIN CHINESE & BRITISH NANOMETER TECH DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com