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A technology of spicy vegetables and vegetable roots, applied in the direction of food science, etc., can solve the problems of single taste, long preparation cycle, unfavorable health of consumers, etc., and achieve the effect of bright color
Inactive Publication Date: 2016-01-20
刘毅
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Abstract
Description
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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
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Effect test
Embodiment 1
[0015] A spicy vegetable root, which is composed of the following raw materials in parts by weight: 120-150 parts of vegetable root, 10-20 parts of mung bean, 4-8 parts of table salt, 10-14 parts of white sugar, 10-20 parts of sesame oil, 5 parts of Chinese prickly ash -9 parts, 3-5 parts of star anise, 4-6 parts of cinnamon, 15-25 parts of chili powder, 3-5 parts of cloves, 4-8 parts of melon seeds, 6-8 parts of white wine, 3-5 parts of peanuts, 6 parts of ginger -10 parts and 160-200 parts of water.
Embodiment 2
[0017] A spicy vegetable root, the spicy vegetable root is composed of the following raw materials in parts by weight: 120 parts of vegetable root, 10 parts of mung beans, 4 parts of salt, 10 parts of white sugar, 10 parts of sesame oil, 5 parts of Chinese prickly ash, 3 parts of star anise, 4 parts of cinnamon bark, 15 parts of chili powder, 3 parts of cloves, 4 parts of melon seeds, 6 parts of white wine, 3 parts of peanuts, 6 parts of ginger and 160 parts of water.
Embodiment 3
[0019] A spicy vegetable root, the spicy vegetable root is composed of the following raw materials in parts by weight: 130 parts of vegetable root, 15 parts of mung beans, 6 parts of salt, 12 parts of white sugar, 15 parts of sesame oil, 7 parts of Chinese prickly ash, 4 parts of star anise, 5 parts of cinnamon bark, 20 parts of chili powder, 4 parts of cloves, 6 parts of melon seeds, 7 parts of white wine, 4 parts of peanuts, 8 parts of ginger and 180 parts of water.
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PUM
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Abstract
The invention discloses spicy and hot vegetable root. The spicy and hot vegetable root is prepared from the following raw materials in parts by weight: 120-150 parts of vegetable roots, 10-20 parts of mung beans, 4-8 parts of table salt, 10-14 parts of white granulated sugar, 10-20 parts of sesame oil, 5-9 parts of Chinese prickly ash, 3-5 parts of anise, 4-6 parts of Chinese cinnamon, 15-25 parts of chilli powder, 3-5 parts of cloves, 4-8 parts of shelled melon seeds, 6-8 parts of Baijiu, 3-5 parts of peanuts, 6-10 parts of fresh gingers and 160-200 parts of water. The spicy and hot vegetable root disclosed by the invention is low in cost, high-quality materials are adopted, the prepared vegetable root is bright in colour, spicy and hot, crisp and delicious.
Description
technical field [0001] The invention belongs to the field of food and relates to a spicy vegetable root. Background technique [0002] The fresh fruits and vegetables are made into pickles, which not only meets the requirement of being convenient to eat, but also avoids the problem that the fresh fruits and vegetables are easy to rot and deteriorate. The pickles are fresh, salty and refreshing, with a rich sauce flavor, which retains the natural nutrients of fruits and vegetables, and is convenient for storage and consumption, meeting the needs of different groups of people. Pickles or pickles generally have a strong taste and contain a lot of nitrite, preservatives and pigments that are harmful to the human body, so they should not be eaten in excess. 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 prod...
Claims
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Application Information
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