CN104305082A - 一种新型萝卜丝腌制液 - Google Patents
一种新型萝卜丝腌制液 Download PDFInfo
- Publication number
- CN104305082A CN104305082A CN201410547060.5A CN201410547060A CN104305082A CN 104305082 A CN104305082 A CN 104305082A CN 201410547060 A CN201410547060 A CN 201410547060A CN 104305082 A CN104305082 A CN 104305082A
- Authority
- CN
- China
- Prior art keywords
- parts
- novel
- pickle liquid
- powder
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 20
- 235000021110 pickles Nutrition 0.000 title abstract 4
- 235000011293 Brassica napus Nutrition 0.000 title abstract 3
- 240000008100 Brassica rapa Species 0.000 title abstract 3
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 20
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000008159 sesame oil Substances 0.000 claims abstract description 10
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims description 17
- 241000220259 Raphanus Species 0.000 claims description 16
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 16
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 235000020097 white wine Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种新型萝卜丝腌制液。以重量份计,本发明由以下组分组成:食盐:4~6,五香粉:1~3,柠檬酸钠:0.3~0.6,白砂糖:1~3,生抽:3~5,味精:1~3,辣椒粉:1~3,麻油:0.1~0.3,白酒:3~6,水:60~80。所述的萝卜丝腌制液的制备工艺为:按配比,将各组分混合,搅拌分散均匀后即可得成品。与现有技术相比,本发明的腌制液具有独特的风味、口感甚佳、制备工艺方便简单、成本低廉等有益效果。
Description
技术领域
本发明涉及一种新型萝卜丝腌制液。
背景技术
在腌制萝卜丝时,腌制液的质量及口味非常重要,直接决定了腌萝卜丝的受欢迎度。
发明内容
本发明的目的在于克服现有技术存在的不足,提供一种新型萝卜丝腌制液。
为达到上述目的,本发明采取了如下的技术方案:
一种新型萝卜丝腌制液,以重量份计,由以下组分组成:
食盐:4~6,五香粉:1~3,柠檬酸钠:0.3~0.6,
白砂糖:1~3,生抽:3~5,味精:1~3,辣椒粉:1~3,
麻油:0.1~0.3,白酒:3~6,水:60~80。
所述的萝卜丝腌制液的制备工艺为:按配比,将各组分混合,搅拌分散均匀后即可得成品。
与现有技术相比,本发明的腌制液具有独特的风味、口感甚佳、制备工艺方便简单、成本低廉等有益效果。
具体实施方式
以下结合具体实施例来对本发明作进一步的描述。
实施例1
一种新型萝卜丝腌制液,以重量份计,由以下组分组成:
食盐:4,五香粉:1,柠檬酸钠:0.3,
白砂糖:1,生抽:3,味精:1,辣椒粉:1,
麻油:0.1,白酒:3,水:60。
实施例2
一种新型萝卜丝腌制液,以重量份计,由以下组分组成:
食盐:6,五香粉:3,柠檬酸钠:0.6,
白砂糖:3,生抽:5,味精:3,辣椒粉:3,
麻油:0.3,白酒:6,水:80。
实施例3
一种新型萝卜丝腌制液,以重量份计,由以下组分组成:
食盐:5,五香粉:2,柠檬酸钠:0.5,
白砂糖:2,生抽:4,味精:2,辣椒粉:2,
麻油:0.2,白酒:5,水:70。
实施例4
一种新型萝卜丝腌制液,以重量份计,由以下组分组成:
食盐:5,五香粉:2,柠檬酸钠:0.5,
白砂糖:2,生抽:4,味精:2,辣椒粉:2,
麻油:0.2,白酒:5,水:70。
所述的萝卜丝腌制液的制备工艺为:按配比,将各组分混合,搅拌分散均匀后即可得成品。
Claims (4)
1.一种新型萝卜丝腌制液,其特征在于,以重量份计,由以下组分组成:
食盐:4~6,五香粉:1~3,柠檬酸钠:0.3~0.6,
白砂糖:1~3,生抽:3~5,味精:1~3,辣椒粉:1~3,
麻油:0.1~0.3,白酒:3~6,水:60~80。
2.根据权利要求1所述的一种新型萝卜丝腌制液,其特征在于,以重量份计,由以下组分组成:
食盐:4,五香粉:1,柠檬酸钠:0.3,白砂糖:1,生抽:3,
味精:1,辣椒粉:1,麻油:0.1,白酒:3,水:60。
3.根据权利要求1所述的一种新型萝卜丝腌制液,其特征在于,以重量份计,由以下组分组成:
食盐:6,五香粉:3,柠檬酸钠:0.6,白砂糖:3,生抽:5,
味精:3,辣椒粉:3,麻油:0.3,白酒:6,水:80。
4.根据权利要求1所述的一种新型萝卜丝腌制液,其特征在于,以重量份计,由以下组分组成:
食盐:5,五香粉:2,柠檬酸钠:0.5,白砂糖:2,生抽:4,
味精:2,辣椒粉:2,麻油:0.2,白酒:5,水:70。
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CN201410547060.5A CN104305082A (zh) | 2014-10-16 | 2014-10-16 | 一种新型萝卜丝腌制液 |
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CN201410547060.5A CN104305082A (zh) | 2014-10-16 | 2014-10-16 | 一种新型萝卜丝腌制液 |
Publications (1)
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CN104305082A true CN104305082A (zh) | 2015-01-28 |
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Family Applications (1)
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CN201410547060.5A Pending CN104305082A (zh) | 2014-10-16 | 2014-10-16 | 一种新型萝卜丝腌制液 |
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CN (1) | CN104305082A (zh) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1191685A (zh) * | 1998-03-04 | 1998-09-02 | 郑太灿 | 低盐营养小菜的制作方法 |
CN103393049A (zh) * | 2013-07-31 | 2013-11-20 | 徐州福中福食品有限公司 | 一种萝卜咸菜的制作方法 |
CN103907888A (zh) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | 一种用于腌制辣萝卜的新型调味汁 |
-
2014
- 2014-10-16 CN CN201410547060.5A patent/CN104305082A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1191685A (zh) * | 1998-03-04 | 1998-09-02 | 郑太灿 | 低盐营养小菜的制作方法 |
CN103393049A (zh) * | 2013-07-31 | 2013-11-20 | 徐州福中福食品有限公司 | 一种萝卜咸菜的制作方法 |
CN103907888A (zh) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | 一种用于腌制辣萝卜的新型调味汁 |
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Application publication date: 20150128 |
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