Preparation method of spicy eight-treasure pickle

A production method and eight-treasure technology, applied in application, food preparation, food science, etc., can solve problems such as unsatisfactory requirements

Inactive Publication Date: 2014-06-25
曹叙生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of ready-to-eat foods for preserved vegetables. Due to different regions and different tastes, in the past, shredded mustard mustard, slices of mustard mustard, cores of mustard mustard, pick...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] ⑴Choose fresh pickled mustard, radish, kohlrabi, courgette, carrot, cowpea, garlic head and ginger, and pickle them separately to get salty base, and arrange and remove the roots, old tendons, old skin, cabbage ears, stalks and impurities of each , and then re-marinated, the saltiness is controlled at 14 degrees, cut into thin strips, washed and soaked, the saltiness is controlled at 6 degrees, and drained naturally for about 40 minutes, the salted pickled mustard, radish, kohlrabi, courgette, carrots, cowpeas, garlic and ginger;

[0016] (2) Preparation of spices: in parts by mass, take 1 part each of ginger powder, star anise powder, three Nye powder, pepper powder, cinnamon powder and licorice powder, and mix well;

[0017] (3) Seasoning ingredients: in parts by mass, 78 parts of salted vegetables, 15 parts of monosodium glutamate, 1 part of tartrazine, 3 parts of vegetable oil, 1 part of aspartame, 2 parts of spices, plus an appropriate amount of pepper, and use a m...

Embodiment 2

[0022] ⑴Choose fresh pickled mustard, radish, kohlrabi, courgette, carrot, cowpea, garlic head and ginger, and pickle them separately to get salty base, and arrange and remove the roots, old tendons, old skin, cabbage ears, stalks and impurities of each , and then re-marinated, the saltiness is controlled at 13 degrees, cut into thin strips, washed and soaked, the saltiness is controlled at 5 degrees, and drained naturally for about 30 minutes, the salted pickled mustard, radish, kohlrabi, courgette, carrots, cowpeas, garlic and ginger;

[0023] (2) Preparation of spices: in parts by mass, take 1 part each of ginger powder, star anise powder, three Nye powder, pepper powder, cinnamon powder and licorice powder, and mix well;

[0024] ⑶Ingredient seasoning: in parts by mass, 82 parts of salted vegetables, 12 parts of monosodium glutamate, 1 part of lemon yellow, 2 parts of vegetable oil, 1 part of aspartame, 2 parts of spices, plus appropriate amount of pepper segments, and use...

Embodiment 3

[0029] ⑴Choose fresh pickled mustard, radish, kohlrabi, courgette, carrot, cowpea, garlic head and ginger, and pickle them separately to get salty base, and arrange and remove the roots, old tendons, old skin, cabbage ears, stalks and impurities of each , and then re-marinated, the saltiness is controlled at 12 degrees, cut into thin strips, washed and soaked, the saltiness is controlled at 5 degrees, and drained naturally for about 1 hour, the salted mustard, radish, kohlrabi, courgette, carrots, cowpeas, garlic and ginger;

[0030] (2) Preparation of spices: in parts by mass, take 1 part each of ginger powder, star anise powder, three Nye powder, pepper powder, cinnamon powder and licorice powder, and mix well;

[0031] ⑶ Seasoning ingredients: in parts by mass, 76 parts of salted vegetables, 16 parts of monosodium glutamate, 1.2 parts of lemon yellow, 3.5 parts of vegetable oil, 0.8 parts of aspartame, 2.5 parts of spices, plus an appropriate amount of pepper segments, and ...

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PUM

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Abstract

The invention relates to a preparation method of instant spicy eight-treasure pickle. The method comprises the steps of preliminarily pickling vegetables, finishing, secondarily pickling, cutting, washing, soaking and draining off; after that, blending, seasoning, packaging, sterilizing and boxing, wherein 76-82 parts of salted vegetables, 12-16 parts of monosodium glutamate, 0.8-1.2 parts of lemon yellow, 2-3.5 parts of vegetable oil, 0.8-1.2 parts of aspartame and 1.8-2.5 parts of a spice are evenly mixed, the salted vegetables comprise 15%-20% of preserved szechuan pickle, 15%-20% of radishes, 15%-20% of kohlrabi, 10%-15% of cucumbers, 10%-15% of carrots, 10%-15% of cowpea, 5%-10% of garlic and 5%-10% of fresh ginger pieces; the spice is prepared by evenly mixing 1 part of old ginger powder, 1 part of illicium verum powder, 1 part of couidium officinale, 1 part of ground pepper, 1 part of cinnamon powder and 1 part of licorice powder. According to the method, the fresh vegetables are taken as raw materials, and the spicy characteristic is highlighted by blending and seasoning; the instant spicy eight-treasure pickle is attractive, tasty and refreshing, is suitable for the taste of more eaters in wide regions, and can be eaten immediately after being unpacked.

Description

technical field [0001] The invention belongs to a production method of preserved vegetable food, in particular to a production method of spicy eight-treasure vegetable instant food. Background technique [0002] There are many kinds of ready-to-eat foods for preserved vegetables. Due to different regions and different tastes, in the past, shredded mustard mustard, slices of mustard mustard, cores of mustard mustard, pickled vegetables, radish sticks, shredded bamboo shoots, eggplant, milk melon and shredded wormwood bamboo shoots Etc., though be liked by masses, still can't satisfy the requirement of numerous eaters in wide range. Many pickled vegetable production enterprises strive to research and develop new varieties of ready-to-eat vegetables that have unique taste and can meet the preferences of more consumers in a wider range as much as possible, so as to enrich people's food resources and meet people's dietary needs. Contents of the invention [0003] The object of...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 曹叙生
Owner 曹叙生
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