Flavor pickle taking burdock as major ingredient

Abstract

The invention discloses a flavor pickle taking burdock as a major ingredient, comprising the following main ingredients: burdocks, radishes, cucumbers, apples, chestnuts, fresh lily bulbs, yams, medlar and hot peppers. The flavor pickle has the following superiorities: the flavor is unique, the secretion of saliva or body fluid can be promoted, the process is simple, the cost is low, and sources of raw materials are wide, and has the health-care effects of appetizing and helping digestion, detoxicating and refrigerating, and building body; the flavor pickle can recuperate intestines and stomach, prevent constipation, promote growth, inhibit tumour, reduce cholesterol in a body, reduce the accumulation of toxin and wastes in the body so as to achieve the effects of preventing apoplexy, gastric cancer and cancer of the uterus, and is delicious food popular in people, and solves the technical difficulty that the shelf life is influenced due to color change, soup mixing, decreasing of brittleness and the like. Due to the implementation of the flavor pickle, the varieties of the pickle are enriched, the pickle processing quality and the technological content in China are promoted, and the efficiency in agriculture is improved and the income of farmers can be increased.

Description

technical field [0001] The invention relates to a flavored pickle with burdock as the main ingredient, which belongs to the technical field of food. Background technique [0002] Kimchi is a traditional popular fermented food. With its unique cold processing method, it keeps the nutrients, color, aroma and taste of the raw materials very well. It is the crystallization of human experience and wisdom for thousands of years. It has been prosperous for thousands of years. At present, domestic and foreign kimchi can be roughly divided into three types: Chinese-style kimchi, Korean-style kimchi, and Japanese-style kimchi. According to the analysis of statistical data, Korean-style kimchi has the largest share of all kimchi. The Seoul Olympics in 1988 introduced Korean kimchi to the world. , In 2002, the output value of Korean domestic kimchi market was about 2 billion US dollars, with a total export value of 86.46 million US dollars; in 2004, the export value reached 127 million...

AI Technical Summary

Problems solved by technology

After many years of technological transformation, my country's kimchi products have also become popular food. They are sold nationwide and partially exported, and a certain scale of production has been formed. In 2008, the annual output of kimchi in the country reached 6.2 million tons, with an output value of 15 billion yuan. The industry has made great progress, but compared with the bagged kimchi products of Japan and South Korea, there are still great limitations, such as relatively single variety, monotonous nutritional ingredients, more nutritional ingredients loss during processing, discoloration, and mixed soup. , brittleness reduction and other technical problems that affect shelf life cannot meet the needs of consumers

[0003] Burdock has been a hot spot for people to develop new vegetable species since the 1990s. Especially in recent years, people have been pursuing food diversification and paying more attention to food health. Burdock has become more and more popular because of its unique quality and health functions. People welcome it, but there are very few burdock kimchi products on the market at present, and its taste and quality all need to be improved.