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Sweet and sour preserved szechuan pickle

A technology of pickled mustard and sweet and sour mustard, which is applied in the field of sweet and sour mustard, can solve the problems of single taste, long preparation cycle, and low nutrient content, and achieve the effect of bright color

Inactive Publication Date: 2016-04-20
QINGDAO JINCHAOYUE MACHINERY CO LTD
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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 1

[0015] A sweet and sour mustard tuber, which is composed of the following raw materials by weight: 120-150 parts of mustard tuber, 10-20 parts of oranges, 4-8 parts of salt, 10-20 parts of white sugar, 10-20 parts of mature vinegar, 3-5 portions of pepper, 3-5 portions of star anise, 4-6 portions of lily, 4-6 portions of soy sauce, 3-5 portions of cloves, 4-8 portions of angelica, 6-8 portions of cooking wine, 3-5 portions of astragalus, ginger 6 -10 parts and 200-240 parts of water.

Embodiment 2

[0017] A sweet and sour mustard tuber, which is composed of the following raw materials by weight: 120 parts of mustard tuber, 10 parts of oranges, 4 parts of salt, 10 parts of white sugar, 10 parts of mature vinegar, 3 parts of pepper, 3 parts of star anise, 4 parts of lily Servings, 4 soy sauce, 3 cloves, 4 angelica, 6 cooking wine, 3 astragalus, 6 ginger, and 200 water.

Embodiment 3

[0019] A sweet and sour mustard tuber, which is composed of the following raw materials in parts by weight: 130 parts of mustard tuber, 15 parts of oranges, 6 parts of salt, 15 parts of white sugar, 15 parts of mature vinegar, 4 parts of Chinese pepper, 4 parts of star anise, 5 parts of lily Servings, 5 soy sauce, 4 cloves, 6 angelica, 7 cooking wine, 4 astragalus, 8 ginger, and 220 water.

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PUM

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Abstract

The invention discloses sweet and sour preserved szechuan pickle which is made from, by weight, 120-150 parts of preserved szechuan pickle, 10-20 parts of oranges, 4-8 parts of salt, 10-20 parts of white granulated sugar, 10-20 parts of mature vinegar, 3-5 parts of Chinese prickly ash, 3-5 parts of anise, 4-6 parts of lilies, 4-6 parts of soybean sauce, 3-5 parts of cloves, 4-8 parts of radix angelica sinensis, 6-8 parts of cooking wine, 3-5 parts of radix astragali, 6-10 parts of fresh ginger and 200-240 parts of water. The sweet and sour preserved szechuan pickle is low in cost and high in quality of selected material, and the made preserved szechuan pickle is bright in color, sweet, sour, crisp and delicious.

Description

Technical field [0001] The invention belongs to the field of food, and relates to a sweet and sour mustard tuber. Background technique [0002] Pickles are salted fresh vegetables and then desalted, and then dipped in sweet noodle sauce, bean paste, chili sauce or soy sauce. It has a unique flavor, moderately sweet and salty, crispy and tender, rich in sauce, which helps digestion. It can also regulate gastrointestinal functions, and is 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 well, but also to eat well and healthy. It not only includes the complete color, flavor, and flavor required by traditional diets, but under the ever-increasing pace of life, ease of carrying and storage has also become one of the requirements of current dishes, especially for side dishes with auxiliary seasoning properties. However, due to the limited storage time of many fresh fruit...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 赵伟玉
Owner QINGDAO JINCHAOYUE MACHINERY CO LTD
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