Pickled preserved Sichuan vegetable with flos rosae rugosae flavor and method for manufacturing pickled preserved Sichuan vegetable

Abstract

The invention relates to the field of pickled vegetable food processing, in particular to a pickled preserved Sichuan vegetable with flos rosae rugosae flavor and a method for manufacturing the pickled preserved Sichuan vegetable. The pickled preserved Sichuan vegetable with the flos rosae rugosae flavor comprises, by weight, 450-550 parts of fresh preserved Sichuan vegetables, 3-6 parts of dry flos rosae rugosae petals, 250-320 parts of white sugar, 2-3 parts of citric acid, 1.2-1.3 parts of lactic acid, 1.2-1.3 parts of glacial acetic acid, 0.5-1 part of sodium cyclamate, 0.5-1 part of calcium chloride and aqueous media. The pickled preserved Sichuan vegetable with the flos rosae rugosae flavor and the method have the advantages that flos rosae rugosae with medicinal value and the pickled preserved Sichuan vegetables are combined with one another, so that heart protecting, meridian nourishing, calming, pacifying and beautifying effects can be realized; the problem of darkening of existing preserved Sichuan vegetables due to anthocyanin remained in flos rosae rugosae can be solved during manufacture; the method is simple and is suitable for large-scale production, the preserved Sichuan vegetable manufactured by the aid of the method has novel sweet and sour taste and flos rosae rugosae fragrance, a current situation of single taste and variety of traditional pickled preserved Sichuan vegetables can be changed, and requirements of certain specific people on pickled preserved Sichuan vegetables can be met.

Description

technical field [0001] The invention relates to the field of pickle food processing, in particular to rose-flavored pickled mustard and a preparation method thereof. Background technique [0002] my country's traditional pickled mustard is mainly salty and sour, with a single taste and variety. In addition to being used to express people's emotions, roses also have certain medicinal value. Its medicinal property is very mild, it can warm and nourish the blood of the heart, liver and blood, relieve stagnation in the body, and has the effects of calming, comforting, anti-depression and beautifying the skin. Combining people's favorite rose with traditional pickled mustard is an exploration of the taste of people who are not used to Sichuan-style pickled mustard. [0003] Rose, native to China. Rosaceae, Rosaceae deciduous shrubs, with many needles on the branches, odd pinnate compound leaves, 5-9 leaflets, oval, with side thorns. The petals are obovate, double to semi-doub...

AI Technical Summary

Problems solved by technology

[0005] In view of this, the object of the present invention is to provide a rose-flavored pickled mustard and its preparation method. The combination of roses with medicinal value and pickled mustard can protect the heart and nourish the veins, calm and appease, and beautify the skin. effect; in the preparation, the anthocyanin inhibitor solves the problem that the residual anthocyanin in the rose will make the mustard green dark, and the preparation method is simple, suitable for large-scale production, and the prepared mustard has a new sweet and sour taste, changing It overcomes the current situation of traditional pickled mustard taste and single variety, and meets the requirements of a certain group of people for pickled mustard