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Flavored pickling vegetables and making method thereof

A kimchi and flavor technology, which is applied in the field of flavor kimchi and its preparation, can solve the problems of diarrhea-prone food, affect people's taste, perishability, etc., and achieve the effects of good sensory quality, suitable taste and easy digestion.

Inactive Publication Date: 2016-06-22
李正爱
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are certain rules for making kimchi, such as not touching the oil, otherwise it will be easily spoiled, etc.
If contaminated kimchi is eaten by mistake, it is easy to have diarrhea or food poisoning
[0003] Usually the kimchi that people eat is very salty, which seriously affects people's taste, and people eat too much salt, which can easily cause high blood pressure and other diseases, so the gain outweighs the gain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052]1) Get 100 parts by weight of radish, 35 parts by weight of garlic, 25 parts by weight of onion, 0.9 part by weight of ginger, and 5 parts by weight of green onion, and clean and cut the radish into strips, peel the garlic, The onion is shredded, the ginger is sliced, and the green onion is cut into sections for subsequent use;

[0053] 2) The radish juice of 110 parts by weight, the pear juice of 110 parts by weight, the small fish water of 5.5 parts by weight and the glutinous rice porridge of 3 parts by weight are poured into the container and stirred, and the refined salt of 4.5 parts by weight, 3 parts by weight of the white sugar of 2 parts by weight, the monosodium glutamate of 2 parts by weight, the fish sauce of 13 parts by weight and the shrimp paste of 20 parts by weight;

[0054] 3) drop into the above-mentioned step 1) in the kimchi juice, sliced ​​ginger, sliced ​​shallots and fine powder of 4.5 parts by weight;

[0055] 4) Continue to stir, sprinkle 30 pa...

Embodiment 2

[0061] 1) Take 90 parts by weight of radish, 30 parts by weight of garlic, 20 parts by weight of onion, 0.5 part by weight of ginger, and 4-6 parts by weight of green onion, and wash and cut the radish into strips. The garlic Peel the skin, shred the onion, slice the ginger, cut the shallot into sections, and set aside;

[0062] 2) The radish juice of 100 parts by weight, the pear juice of 100-120 parts by weight, the small fish water of 5 parts by weight and the glutinous rice porridge of 2.5 parts by weight are poured into the container and stirred, and the refined salt of 4 parts by weight, 2 The white sugar of weight part, the monosodium glutamate of 1.5 weight part, the fish sauce of 12 weight parts and the shrimp sauce of 18 weight parts;

[0063] 3) drop into the above-mentioned step 1) in the kimchi juice, sliced ​​ginger, sliced ​​shallots and fine powder of 3.5 parts by weight;

[0064] 4) Continue to stir, sprinkle 20 parts by weight of chili flakes into the pickle...

Embodiment 3

[0070] 1) Get 125 parts by weight of radish, 45 parts by weight of garlic, 30 parts by weight of onion, 1 part by weight of ginger, and 6 parts by weight of green onion, and wash and cut the radish into strips, peel the garlic, The onion is shredded, the ginger is sliced, and the green onion is cut into sections for subsequent use;

[0071] 2) The radish juice of 120 parts by weight, the pear juice of 120 parts by weight, the small fish water of 6 parts by weight and the glutinous rice porridge of 3.5 parts by weight are poured into the container and stirred, and the refined salt of 5 parts by weight, 4 parts by weight of white sugar, 2.5 parts by weight of monosodium glutamate, 14 parts by weight of fish sauce and 22 parts by weight of shrimp paste;

[0072] 3) drop into the pickle juice the ginger sliced ​​in the above step 1), the scallions cut into sections and the fine powder of 5 parts by weight;

[0073] 4) Continue to stir, sprinkle 40 parts by weight of chili noodles...

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PUM

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Abstract

The invention discloses flavored pickling vegetables and a making method thereof.The flavored pickling vegetables include main materials, auxiliary materials and pickling liquid, and are made from the main materials including, by weight, 90-125 parts of radish, 30-45 parts of garlic, 20-30 parts of onion and 20-40 parts of chilli, the auxiliary materials including, by weight, 0.5-1 part of ginger, 4-6 parts of Chinese onion and 3.5-5 parts of fine powder, and the pickling liquid including, by weight, 100-120 parts of radish juice, 100-120 parts of pear juice, 5-6 parts of little fish sauce, 2.5-3.5 parts of glutinous rice congee, 4-5 parts of refined salt, 2-4 parts of white sugar, 1.5-2.5 parts of aginomoto, 12-14 parts of fish sauce and 18-22 parts of shrimp sauce.The vegetables are spicy and delicious, meanwhile do not acutely stimulate sensation, are rich in lactic acid, moderate in salty and sour taste, delicious, tender and crispy, and can whet the appetite, assist in digestion and better promote healthy diet and scientific life of people.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flavor pickle and a preparation method thereof. Background technique [0002] There are shadows of kimchi all over the world, and the flavor varies from place to place. There are rich lactic acid bacteria in kimchi, which can help digestion. But there are certain rules for making kimchi, such as not touching oil, otherwise it will be easy to spoil and so on. If contaminated kimchi is eaten by mistake, it is easy to have diarrhea or food poisoning. [0003] Usually the kimchi that people eat is all very salty, which has a strong impact on people's mouthfeel, and people take in too much salt, which can easily cause diseases such as high blood pressure, so the gain outweighs the gain. [0004] Kimchi is often added with a lot of chili peppers in order to open up the appetite, and the addition of these chili peppers can seriously stimulate people's senses, causing people to have a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 李正爱
Owner 李正爱
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