Composite pickled vegetables
A technology for pickles and cucumbers is applied to compound pickles. field, it can solve the problems of increased crispness of pickles, not in line with the concept of mass consumption, and no crispy taste of vegetables, etc., and achieve the effect of improved crispness of pickles, good market prospects, and good flavor
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Embodiment 1
[0022] A kind of compound pickle, by weight, comprises following composition: 50 parts of cucumber, 20 parts of Flammulina velutipes, 25 parts of lettuce, 5 parts of garlic, 5 parts of ginger, 30 parts of salt, 20 parts of water, 15 parts of miso, 5 parts of sweet noodle sauce 5 parts of sodium guanylate, 3 parts of sodium inosinate, 25 parts of peanut oil, 12 parts of soy sauce, 3 parts of cinnamon, 5 parts of beet sugar, 3 parts of xylitol, 3 parts of grape seed proanthocyanidins, 1 part of astaxanthin , 7 parts of protamine, 15 parts of carrageenan and 8 parts of sodium alginate.
Embodiment 2
[0024] A kind of compound pickle, by weight, comprises following composition: 60 parts of cucumber, 25 parts of Flammulina velutipes, 30 parts of lettuce, 15 parts of garlic, 10 parts of ginger, 40 parts of salt, 24 parts of water, 20 parts of miso, 10 parts of sweet noodle sauce 10 parts of sodium guanylate, 7 parts of sodium inosinate, 30 parts of peanut oil, 15 parts of soy sauce, 10 parts of cinnamon, 15 parts of beet sugar, 8 parts of xylitol, 5 parts of grape seed proanthocyanidins, 3 parts of astaxanthin , 10 parts of protamine, 25 parts of carrageenan and 12 parts of sodium alginate.
Embodiment 3
[0026] A kind of compound pickle, by weight, comprises following composition: 50 parts of cucumber, 25 parts of Flammulina velutipes, 30 parts of lettuce, 15 parts of garlic, 10 parts of ginger, 40 parts of salt, 24 parts of water, 20 parts of miso, 5 parts of sweet noodle sauce 10 parts of sodium guanylate, 3 parts of sodium inosinate, 30 parts of peanut oil, 12 parts of soy sauce, 5 parts of cinnamon, 15 parts of beet sugar, 8 parts of xylitol, 5 parts of grape seed proanthocyanidins, 3 parts of astaxanthin , 10 parts of protamine, 25 parts of carrageenan and 8 parts of sodium alginate;
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