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Low-salt sauced radish and preparation method thereof

A technology for pickling radish and white radish, which is applied to the field of pickles and their preparation, can solve the problems of low nutrient content, long preparation period, single taste, etc., and achieves the effect of moderate spiciness and saltiness and enhancing appetite.

Inactive Publication Date: 2014-03-19
王宏
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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] Low-salt sauce radish consists of the following raw materials in parts by weight (kg):

[0014] White radish 200, zucchini 75, honeydew melon 30, white melon 15, pineapple 20, papaya 12, green olive 10, apple 16, Rehmannia glutinosa 2, Morinda officinalis 1, Cyperus cyperi 3, curculigo 1, grapefruit peel 5, 8 star anise, 4 fragrant leaves, 5 cumin, 18 cooking wine, 25 low-sodium salt, 16 white sugar, 20 soy sauce, 65 sweet noodle sauce, 5 nutritional additives, and appropriate amount of water.

[0015] Among them, the nutritional and health additives are composed of the following raw materials in parts by weight (kg): 30 parts by weight of hawthorn, 10 cloves, 3 black roots, 4 grape seeds, 6 grape leaves, 8 hawthorn kernel powder, 2 stick grasses, and honey bucket flowers 6. Panax notoginseng powder 2. Jiaogulan 4. Salvia miltiorrhiza 12. Appropriate amount of water.

[0016] The preparation method comprises the steps of:

[0017] (1) Take the pulp from white radish, ...

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PUM

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Abstract

The invention discloses a low-salt sauced radish and a preparation method thereof. The low-salt sauced radish is prepared from white radish, cucurbita pepo, cantaloupe, honey dew melon, pineapple, pawpaw, green olive, apple, prepared rehmannia root, radix moridae officinalls, rhizoma cyperi, common cruculigo rhizome, shaddock peel, anise, bay leaf, fennel, cooking wine, low-sodium salt, white granulated sugar, soy sauce, sweet sauce made of fermented flour and the like. The low-salt sauced radish obtained by the preparation method maximally retains white radish nutrients, has moderate salinity and a pungency degree, has a crisp and tasty taste, has good toughness and can promote appetite and tonify spleen.

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 Applications(China)
IPC IPC(8): A23L1/218A23L1/212A23L1/30A23L33/10A23L33/105
CPCA23L33/105A23L19/20A23V2002/00
Inventor 王宏
Owner 王宏
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