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A kind of kumquat special pickle and preparation method thereof

A unique kumquat technology, applied in food shearing, food ingredients containing natural extracts, food extraction, etc., can solve the problems of unfavorable health of consumers, low nutritional content, long preparation cycle, etc., and achieve simple and environmentally friendly production process , low salt content and short sauce making time

Inactive Publication Date: 2016-03-09
周洪林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many pickled products on the market, but their nutritional content is low, and they have the disadvantages of single taste and long preparation cycle, especially the addition of preservatives in the production process, eating too much is not conducive to the health of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] The kumquat special pickle consists of the following raw materials in parts by weight (kg):

[0014] Kumquat 125, Kidney Bean 50, Apple 28, Pear 32, Greengage 14, Peanut Kernel 20, Sunflower Seed 14, Rose 32, Cassia Seed 3, Eucommia 1, Cumin 6, Amomum 4, White Pepper 8, Sesame Oil 14, Iodine Salt 25, white sugar 14, soybean paste 26, sweet noodle sauce 55, nutritional additives 6, water amount.

[0015] The nutritional additives are composed of the following raw materials in parts by weight (kg): 30 parts by weight of hawthorn, 10 parts of eagle tea, 3 parts of wheat germ, 4 parts of grape seed, 6 parts of Dendrobium candidum, 8 parts of rice wine, 2 parts of American ginseng, 6 parts of honey barrel flower, 2 parts of job's tears oil, Fairy spleen 4, Agaricus blazei 12, appropriate amount of water.

[0016] The preparation method comprises the steps of:

[0017] (1) Take the pulp of apples, pears, and green plums, wash kumquats, and kidney beans, cut them into small ...

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PUM

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Abstract

The invention discloses characteristic kumquat pickles and a preparation method thereof. The kumquat pickles comprise kumquat, kidney bean, apples, snow pears, green plum, peanut kernel, sunflower seeds, rose, semen cassiae, eucommia, fennel, fructus amomi, white pepper powder, soybean sauce, sweet fermented flour sauce, and other raw materials. Beneficial effects of the pickles and the preparation method are that: the kumquat is prepared into the pickles, the kumquat pickles are unique in taste; the preparation technology is simple and environmental friendly; the pickling time is short and the salt content is low; a plurality of traditional Chinese medicine components s are added; and the pickles have nutrition and healthcare functions and are beneficial to health.

Description

field of invention [0001] The invention relates to the field of food processing, more specifically to a pickle and a preparation method thereof. Background technique [0002] Pickles are fresh vegetables that are salted and desalted, and then dipped in sweet noodle sauce, bean paste, chili sauce or soy sauce. It can also regulate gastrointestinal function, and is deeply loved by consumers throughout the year. Due to the continuous improvement of living standards, people have higher and higher requirements for food, not only to eat enough, but also to eat well and healthy. Not only does it include the complete color, flavor and flavor required by traditional diets, but it is also one of the requirements for current dishes, especially for auxiliary seasoning side dishes, that are easy to carry and store under the increasingly accelerated pace of life. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
CPCA23L19/20A23L33/105A23V2002/00A23V2300/41A23V2300/14A23V2250/21A23V2250/208A23V2250/21166
Inventor 周洪林
Owner 周洪林
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