CN102475258A - Carrot pickled vegetable sauce - Google Patents
Carrot pickled vegetable sauce Download PDFInfo
- Publication number
- CN102475258A CN102475258A CN2010105644026A CN201010564402A CN102475258A CN 102475258 A CN102475258 A CN 102475258A CN 2010105644026 A CN2010105644026 A CN 2010105644026A CN 201010564402 A CN201010564402 A CN 201010564402A CN 102475258 A CN102475258 A CN 102475258A
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- sauce
- carrot
- pickled vegetable
- promoting
- pickled
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a carrot pickled vegetable sauce prepared from materials of carrot, ginger, garlic, Chinese prickly ash, and tangerine leaves, which are pickled by using salt water. The sauce is delicious and appetite-promoting, and is rich in vitamins. The sauce provides functions of liver soothing, qi circulation regulating, stasis removing, qi depression relieving, sterilizing, inflammation eliminating, deworming, cough relieving, spleen-stomach warming, cold dispelling, yang restoring, blood circulation promoting, and dampness eliminating. With the sauce, human diet can be promoted to develop healthily and scientifically.
Description
A kind of carrot pickles sauce.
Pickles are people's good dish mouth drooling with greed, and much human is often avenged a grievance to join on ordinary days and is unable to eat the pickles that close flavor, mixes drink like the carrot pickles, and the abundant mouth of carrying of vitamin whets the appetite, and makes sauce to the pickles carrot, can better enrich people's diet.
The present invention provides a kind of carrot pickles sauce.
Carrot ginger garlic capsicum Chinese prickly ash tangerine leaf salt solution.
The carrot pickles sauce that adopts the water logging of carrot ginger garlic Chinese prickly ash capsicum tangerine leaf salt to manufacture, not only purling flavor is opened aquatic foods, and vitamin is abundant; Liver-smoothing, qi-regulating also, dissipating bind is separated strongly fragrant, anti-inflammation, expelling parasite is told and is coughed; Warming spleen and stomach for dispelling cold, Hui Yang are promoted blood circulation and eliminating dampness, can better promote the development of people's diet health science.
Carrot 51%, ginger 2%, garlic 2%, Chinese prickly ash 1% capsicum 3%, tangerine leaf 0.5%, salt water logging system is played sauce and is made parcel and refrigerate both food after the purling acid.
Claims (1)
1. a carrot pickles sauce is characterized in that: carrot ginger garlic Chinese prickly ash capsicum tangerine leaf salt solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105644026A CN102475258A (en) | 2010-11-29 | 2010-11-29 | Carrot pickled vegetable sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105644026A CN102475258A (en) | 2010-11-29 | 2010-11-29 | Carrot pickled vegetable sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102475258A true CN102475258A (en) | 2012-05-30 |
Family
ID=46088126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105644026A Pending CN102475258A (en) | 2010-11-29 | 2010-11-29 | Carrot pickled vegetable sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102475258A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798701A (en) * | 2012-11-06 | 2014-05-21 | 申世敬 | Method of preparing kimchi source |
| CN106722813A (en) * | 2016-12-10 | 2017-05-31 | 成都鼎信致远科技有限公司 | A kind of pickled vegetable sauce and preparation method thereof |
-
2010
- 2010-11-29 CN CN2010105644026A patent/CN102475258A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798701A (en) * | 2012-11-06 | 2014-05-21 | 申世敬 | Method of preparing kimchi source |
| CN103798701B (en) * | 2012-11-06 | 2016-01-13 | 申世敬 | The preparation method of pickles sauce |
| CN106722813A (en) * | 2016-12-10 | 2017-05-31 | 成都鼎信致远科技有限公司 | A kind of pickled vegetable sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120530 |