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Nutritional lentinula edodes pickled vegetables and preparation method thereof

A technology for shiitake mushrooms and nutrition, which is applied to the field of pickles and their preparation, can solve the problems of unfavorable health of consumers, low nutrient content, long preparation period, etc., and achieves simple and environmentally friendly production process, low salt content, and short sauce preparation time. Effect

Inactive Publication Date: 2014-03-12
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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Comparison scheme
Effect test

Embodiment Construction

[0013] Lentinus edodes nutritious pickles consist of the following raw materials in parts by weight (kg):

[0014] Mushroom 150, carrot 64, aloe 32, celery 48, pea 33, peanut 22, orange peel 14, lemon 3, four leaf ginseng 1, fairy spleen 3, verbena 2, wild chrysanthemum 3, licorice 2, peanut oil 20, Sea salt 25, white sugar 15, aniseed powder 8, black pepper powder 15, mature vinegar 12, brewed soy sauce 28, sweet noodle sauce 65, nutritional additive 5, purified 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) Wash the shiitake mushroo...

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PUM

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Abstract

The invention discloses nutritional lentinula edodes pickled vegetables and a preparation method thereof. The nutritional lentinula edodes pickled vegetables comprise the following raw materials: lentinula edodes, carrots, aloes, celery, peas, peanuts, orange peels, lemons, four-leaf ginseng, herba epimedii, vervain, wild chrysanthemum, liquorice, aniseed powder, black pepper powder and sweet bean sauce. The nutritional lentinula edodes pickled vegetables has the beneficial effects that the taste is delicious, the preparation process is easy and environment-friendly effect is achieved, the saucing time is short, the salt content is low, various traditional Chinese medicine ingredients are added, nutritional health-care effects are achieved, the health is protected, the storage time is long, and the deterioration is avoided.

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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IPC IPC(8): A23L1/218A23L1/28A23L1/30A23L31/00A23L33/10A23L33/105
CPCA23L31/00A23L27/60A23L33/10A23V2002/00
Inventor 周洪林
Owner 周洪林
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