Pickled gelidium and preparation method thereof

Abstract

The invention provides pickled gelidium and a preparation method thereof. The pickled gelidium is prepared from 55-75 parts of gelidium, 15-20 parts of vegetable oil, 30-45 parts of soybean paste, 2-3parts of edible salt, 2-3 parts of ganoderma, 3-5 parts of radix panacis quinquefolii, 2-3 parts of radix glycyrrhizae, 5-8 parts of semen armeniacae amarum, 4-7 parts of pericarpium citri reticulatae, 3-4 parts of fennel, 4-6 parts of nutrition additives and a proper amount of water. The pickled vegetable is prepared from the gelidium containing rich nutrients as a main material, the preparationprocess is simple and environmentally friendly, the pickling time is short, the salt content is low, and the pickled vegetable contains richer nutrition. The various traditional Chinese medicine components with remarkable effects are added, so that the pickled vegetable has nutritious and health care functions and is beneficial to health; various healthy and pollution-free vegetables are also added as additives, therefore, the pickled vegetable contains rich vitamins and has faint scent of the vegetables, and nutrition is more balanced.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to a stewed cauliflower and a preparation method thereof. Background technique [0002] Pickles are fresh vegetables that are salted, desalinated, and then dipped in sauce to form a food with a unique flavor, which is widely loved by everyone. Traditional pickles generally have a heavy taste and contain a lot of nitrite, preservatives and pigments that are harmful to the human body, so they should not be eaten in excess. At present, there are many pickled pickles for sale on the market, but they have the disadvantages of low nutritional content, single taste, and long preparation cycle, especially the addition of preservatives during the production process. Eating too much is not conducive to the health of consumers. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of stewed cauliflower and its preparation method. ...

AI Technical Summary

Problems solved by technology

Traditional pickles generally have a heavy taste and contain a lot of nitrite, preservatives and pigments that are harmful to the human body, so they should not be eaten in excess

At present, there are many pickled pickles on the market, but their nutritional content is low, the taste is single, and the preparation cycle is long. In particular, preservatives are added in the production process. Eating too much is not conducive to the health of consumers.