Water-spinach nutritional pickle and preparing method thereof

Abstract

The invention discloses a water-spinach nutritional pickle and a preparing method thereof. The water-spinach nutritional pickle is prepared from water spinaches, a nutrient solution, sauce, dressing and chili oil. The nutrient solution is prepared from eria graminifolia, siberian nitraria fruits, buckbeans, mazus japonicas, conioselinum morrisonense, tulips, carex cruciate, ganoderma tenue, streptopus obtusatus rhizomes and roots of curvedflower chasalis. The dressing is prepared from soybean sauce, vinegar, sugar, salt, monosodium glutamate, sesame paste, chopped green onion, sesame oil, mashed garlic and five spices. The chili oil is prepared from capsicum frutescens, cluster red pepper, cherry red pepper, capsicum frutescens L, cassia bark, star anise, cooked peanut powder, processed sesame powder and cumin powder. The preparing method of the water-spinach nutritional pickle includes the specific steps of 1, raw material pretreatment; 2, nutrient solution preparing; 3, dressing preparing; 4, chili oil preparing; 5, soaking and sterilizing; 6, pickling; 7, seasoning. The pickle is high in nutrient ingredient content, good in taste and short in preparing period, and has the effects of cooling blood, expelling toxin, strengthening and beautifying skin, tonifying the stomach and promoting fluid.

Description

technical field [0001] The invention relates to a pickle, in particular to a water spinach nutritious pickle and a preparation method thereof. Background technique [0002] Pickles are fresh vegetables that are salted and desalted, and then dipped in sweet noodle sauce, bean paste, chili sauce or soy sauce. It can also regulate gastrointestinal function, and is deeply 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 enough, but also to eat well and healthy. Not only does it include the complete color, flavor and flavor required by traditional diets, but it is also one of the requirements for current dishes, especially for auxiliary seasoning side dishes, that are easy to carry and store under the increasingly accelerated pace of life. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after...

AI Technical Summary

Problems solved by technology

[0006] The sauced water spinach currently on the market generally has a heavy taste, contains a large amount of nitrite, preservatives and pigments harmful to the human body, cannot eat more, and has low nutritional content, and has the disadvantages of single taste and long preparation cycle, especially Preservatives are added in the production process, eating too much is not conducive to the health of consumers