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Preparation method of soy-preserved lettuce

A technology of sauced lettuce and lettuce, which is applied in the food field, can solve the problems of no health care effect and few types, etc., and achieve the effects of increasing taste and taste, rich nutrition, and reasonable raw material compatibility

Inactive Publication Date: 2014-11-26
蚌埠市楠慧川味食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing lettuce processed food has few types, and most of them have no health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A preparation method of pickled lettuce,

[0016] Include the following steps:

[0017] (1) Take 5 parts by weight of pumpkin seed kernels, 8 parts by weight of sunflower seed kernels, and 5 parts by weight of lotus seeds, mix them evenly, and fry until cooked to obtain the fried nut mixture for later use;

[0018] (2) Soak 100 parts by weight of air-dried lettuce in water for 8 hours, cut the soaked lettuce into dices with a length of 1 cm, soak the dices in clean water for 3 hours after cutting, remove and clean the water, and add 22 parts by weight of salt Mix well, marinate for 8 hours, control the salt water, and get the marinated lettuce for later use;

[0019] (3) After mixing 7 parts by weight of kudzu root, 5 parts by weight of medlar, 2 parts by weight of astragalus, 2 parts by weight of pumpkin flower, 2 parts by weight of Panax notoginseng flower, and 8 parts by weight of purslane, add it to make the total weight of raw materials 8 double the amount of wat...

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PUM

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Abstract

The invention discloses a preparation method of a soy-preserved lettuce. The method comprises the steps of mixing 60-65 parts by weight of preserved lettuce, 2-4 parts by weight of nutrient extract, 8-15 parts by weight of stir-fried nut mixture, 1-2 parts by weight of monosodium glutamate, 10-15 parts by weight of red chilli paste, 5-8 parts by weight of sauce and 4-8 parts by weight of sugar to be uniform, and then carrying out packaging, thus obtaining the soy-preserved lettuce. The soy-preserved lettuce is crisp and tasty and meanwhile has a health-maintenance and health-care dietetic therapy function; the compatibility of raw materials of the nutrient extract is reasonable; the raw materials are safe without toxic and side effects; and by using the nut, the mouthfeel of the soy-preserved lettuce is increased and meanwhile the nutrition is enriched. Sanchi flower, also named notoginseng flower, is highest in content of notoginseng saponin in a whole plant of notoginseng, is sweet and cool in property and flavor and has the efficacies of clearing away heat, calming down the liver and reducing blood pressure.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of pickled lettuce. Background technique [0002] Lettuce is an annual or biennial herb belonging to the Compositae family. It is native to the Mediterranean coast. It was introduced to my country through West Asia at the beginning of the seventh century and is widely cultivated in various places. Existing lettuce processed food has few types, and most of them do not have the effect of health care. Contents of the invention [0003] The object of the present invention is to provide a method for preparing pickled lettuce that is delicious, crispy and delicious, and also has the therapeutic effect of health care. [0004] The above purpose is achieved through the following schemes: [0005] A preparation method of lettuce with sauce, characterized in that: [0006] Include the following steps: [0007] (1) Take 3-5 parts by weight of pumpkin seed kernels, 5-8 parts by...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/30A23L19/20
Inventor 阎楠
Owner 蚌埠市楠慧川味食品厂
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