CN105495480A - Sweet and sour preserved szechuan pickle - Google Patents
Sweet and sour preserved szechuan pickle Download PDFInfo
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- CN105495480A CN105495480A CN201510932963.XA CN201510932963A CN105495480A CN 105495480 A CN105495480 A CN 105495480A CN 201510932963 A CN201510932963 A CN 201510932963A CN 105495480 A CN105495480 A CN 105495480A
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- mustard tube
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Abstract
The invention discloses sweet and sour preserved szechuan pickle which is made from, by weight, 120-150 parts of preserved szechuan pickle, 10-20 parts of oranges, 4-8 parts of salt, 10-20 parts of white granulated sugar, 10-20 parts of mature vinegar, 3-5 parts of Chinese prickly ash, 3-5 parts of anise, 4-6 parts of lilies, 4-6 parts of soybean sauce, 3-5 parts of cloves, 4-8 parts of radix angelica sinensis, 6-8 parts of cooking wine, 3-5 parts of radix astragali, 6-10 parts of fresh ginger and 200-240 parts of water. The sweet and sour preserved szechuan pickle is low in cost and high in quality of selected material, and the made preserved szechuan pickle is bright in color, sweet, sour, crisp and delicious.
Description
Technical field
The invention belongs to field of food, relate to a kind of sweet and sour hot pickled mustard tube.
Background technology
Pickles are that fresh vegetables is carried out desalination after salted, then form with sweet fermented flour sauce, beans sauce, thick chilli sauce or soy sauce dipping, it has unique local flavor, sweet salty moderate, tender and crisp delicate fragrance, sauce taste are strong, contribute to digestion, functions of intestines and stomach can also be regulated, liking throughout the year deeply by consumers in general.Due to improving constantly of living standard, people are also more and more higher to the requirement of eating, not only Well fed,well bred., more will eat good things, and eat healthy.Not only comprise looking good, smell good and taste good required by traditional food, under the rhythm of life day by day accelerated, be easy to carry and preservation, also become one of requirement of current vegetable, particularly for the garnishes of auxiliary flavoring properties.But because many fresh vegetables and fruits storage times are limited, making after dry product again can the nutriment of large losses, loses original local flavor and flavour, limits exploitation and commercial value.Fresh fruit of vegetables is made into pickles, has both met the requirement of instant edible, turn avoid the problem that fresh fruit of vegetables easily rots.Pickles are fresh salty tasty and refreshing, and sauce taste is strong, remain the natural nutrition composition of vegetables and fruits, and conveniently store and eat, and meet the demand of different crowd.Pickles or the general taste of salted vegetables heavier, containing harmful in a large number nitrite, anticorrisive agent and pigment, can not eat more.At present, have many curing foods to sell on the market, but its nutrient composition content is low, and there is the shortcoming that taste is single, manufacturing cycle is long, especially manufacturing process adds anticorrisive agent etc., eats and is too much unfavorable for that consumer's is healthy.
Summary of the invention
The present invention seeks to provide a kind of sweet and sour hot pickled mustard tube.
For achieving the above object, the invention provides following technical scheme:
A kind of sweet and sour hot pickled mustard tube, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: hot pickled mustard tube 120-150 part, orange 10-20 part, salt 4-8 part, white granulated sugar 10-20 part, mature vinegar 10-20 part, Chinese prickly ash 3-5 part, anistree 3-5 part, lily 4-6 part, soy sauce 4-6 part, cloves 3-5 part, Radix Angelicae Sinensis 4-8 part, cooking wine 6-8 part, Radix Astragali 3-5 part, ginger 6-10 part and water 200-240 part.
Further, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 120 parts, hot pickled mustard tube, orange 10 parts, salt 4 parts, white granulated sugar 10 parts, 10 parts, mature vinegar, 3 parts, Chinese prickly ash, anise 3 parts, lily 4 parts, 4 parts, soy sauce, cloves 3 parts, Radix Angelicae Sinensis 4 parts, cooking wine 6 parts, the Radix Astragali 3 parts, 6 parts, ginger and 200 parts, water.
Further, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 130 parts, hot pickled mustard tube, orange 15 parts, salt 6 parts, white granulated sugar 15 parts, 15 parts, mature vinegar, 4 parts, Chinese prickly ash, anise 4 parts, lily 5 parts, 5 parts, soy sauce, cloves 4 parts, Radix Angelicae Sinensis 6 parts, cooking wine 7 parts, the Radix Astragali 4 parts, 8 parts, ginger and 220 parts, water.
Further, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 150 parts, hot pickled mustard tube, orange 20 parts, salt 8 parts, white granulated sugar 20 parts, 20 parts, mature vinegar, 5 parts, Chinese prickly ash, anise 5 parts, lily 6 parts, 6 parts, soy sauce, cloves 5 parts, Radix Angelicae Sinensis 8 parts, cooking wine 8 parts, the Radix Astragali 5 parts, 10 parts, ginger and 240 parts, water.
Further, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 140 parts, hot pickled mustard tube, orange 15 parts, salt 6 parts, white granulated sugar 15 parts, 15 parts, mature vinegar, 5 parts, Chinese prickly ash, anise 3 parts, lily 6 parts, 4 parts, soy sauce, cloves 3 parts, Radix Angelicae Sinensis 6 parts, cooking wine 8 parts, the Radix Astragali 3 parts, 8 parts, ginger and 200 parts, water.
The invention has the beneficial effects as follows:
(1) with low cost, high quality materials;
(2) bright, sour-sweet matter is crisp, tasty.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one
A kind of sweet and sour hot pickled mustard tube, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: hot pickled mustard tube 120-150 part, orange 10-20 part, salt 4-8 part, white granulated sugar 10-20 part, mature vinegar 10-20 part, Chinese prickly ash 3-5 part, anistree 3-5 part, lily 4-6 part, soy sauce 4-6 part, cloves 3-5 part, Radix Angelicae Sinensis 4-8 part, cooking wine 6-8 part, Radix Astragali 3-5 part, ginger 6-10 part and water 200-240 part.
Embodiment two
A kind of sweet and sour hot pickled mustard tube, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 120 parts, hot pickled mustard tube, orange 10 parts, salt 4 parts, white granulated sugar 10 parts, 10 parts, mature vinegar, 3 parts, Chinese prickly ash, anise 3 parts, lily 4 parts, 4 parts, soy sauce, cloves 3 parts, Radix Angelicae Sinensis 4 parts, cooking wine 6 parts, the Radix Astragali 3 parts, 6 parts, ginger and 200 parts, water.
Embodiment three
A kind of sweet and sour hot pickled mustard tube, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 130 parts, hot pickled mustard tube, orange 15 parts, salt 6 parts, white granulated sugar 15 parts, 15 parts, mature vinegar, 4 parts, Chinese prickly ash, anise 4 parts, lily 5 parts, 5 parts, soy sauce, cloves 4 parts, Radix Angelicae Sinensis 6 parts, cooking wine 7 parts, the Radix Astragali 4 parts, 8 parts, ginger and 220 parts, water.
Embodiment four
A kind of sweet and sour hot pickled mustard tube, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 150 parts, hot pickled mustard tube, orange 20 parts, salt 8 parts, white granulated sugar 20 parts, 20 parts, mature vinegar, 5 parts, Chinese prickly ash, anise 5 parts, lily 6 parts, 6 parts, soy sauce, cloves 5 parts, Radix Angelicae Sinensis 8 parts, cooking wine 8 parts, the Radix Astragali 5 parts, 10 parts, ginger and 240 parts, water.
Embodiment five
A kind of sweet and sour hot pickled mustard tube, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 140 parts, hot pickled mustard tube, orange 15 parts, salt 6 parts, white granulated sugar 15 parts, 15 parts, mature vinegar, 5 parts, Chinese prickly ash, anise 3 parts, lily 6 parts, 4 parts, soy sauce, cloves 3 parts, Radix Angelicae Sinensis 6 parts, cooking wine 8 parts, the Radix Astragali 3 parts, 8 parts, ginger and 200 parts, water.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a sweet and sour hot pickled mustard tube, it is characterized in that, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: hot pickled mustard tube 120-150 part, orange 10-20 part, salt 4-8 part, white granulated sugar 10-20 part, mature vinegar 10-20 part, Chinese prickly ash 3-5 part, anistree 3-5 part, lily 4-6 part, soy sauce 4-6 part, cloves 3-5 part, Radix Angelicae Sinensis 4-8 part, cooking wine 6-8 part, Radix Astragali 3-5 part, ginger 6-10 part and water 200-240 part.
2. the sweet and sour hot pickled mustard tube of one according to claim 1, it is characterized in that, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 120 parts, hot pickled mustard tube, orange 10 parts, salt 4 parts, white granulated sugar 10 parts, 10 parts, mature vinegar, 3 parts, Chinese prickly ash, anise 3 parts, lily 4 parts, 4 parts, soy sauce, cloves 3 parts, Radix Angelicae Sinensis 4 parts, cooking wine 6 parts, the Radix Astragali 3 parts, 6 parts, ginger and 200 parts, water.
3. the sweet and sour hot pickled mustard tube of one according to claim 1, it is characterized in that, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 130 parts, hot pickled mustard tube, orange 15 parts, salt 6 parts, white granulated sugar 15 parts, 15 parts, mature vinegar, 4 parts, Chinese prickly ash, anise 4 parts, lily 5 parts, 5 parts, soy sauce, cloves 4 parts, Radix Angelicae Sinensis 6 parts, cooking wine 7 parts, the Radix Astragali 4 parts, 8 parts, ginger and 220 parts, water.
4. the sweet and sour hot pickled mustard tube of one according to claim 1, it is characterized in that, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 150 parts, hot pickled mustard tube, orange 20 parts, salt 8 parts, white granulated sugar 20 parts, 20 parts, mature vinegar, 5 parts, Chinese prickly ash, anise 5 parts, lily 6 parts, 6 parts, soy sauce, cloves 5 parts, Radix Angelicae Sinensis 8 parts, cooking wine 8 parts, the Radix Astragali 5 parts, 10 parts, ginger and 240 parts, water.
5. the sweet and sour hot pickled mustard tube of one according to claim 1, it is characterized in that, described sweet and sour hot pickled mustard tube is made up of the raw material of following weight portion: 140 parts, hot pickled mustard tube, orange 15 parts, salt 6 parts, white granulated sugar 15 parts, 15 parts, mature vinegar, 5 parts, Chinese prickly ash, anise 3 parts, lily 6 parts, 4 parts, soy sauce, cloves 3 parts, Radix Angelicae Sinensis 6 parts, cooking wine 8 parts, the Radix Astragali 3 parts, 8 parts, ginger and 200 parts, water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510932963.XA CN105495480A (en) | 2015-12-14 | 2015-12-14 | Sweet and sour preserved szechuan pickle |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510932963.XA CN105495480A (en) | 2015-12-14 | 2015-12-14 | Sweet and sour preserved szechuan pickle |
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| Publication Number | Publication Date |
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| CN105495480A true CN105495480A (en) | 2016-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510932963.XA Pending CN105495480A (en) | 2015-12-14 | 2015-12-14 | Sweet and sour preserved szechuan pickle |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938116A (en) * | 2020-08-05 | 2020-11-17 | 张�雄 | Rattan pepper flavor preserved szechuan pickle |
-
2015
- 2015-12-14 CN CN201510932963.XA patent/CN105495480A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938116A (en) * | 2020-08-05 | 2020-11-17 | 张�雄 | Rattan pepper flavor preserved szechuan pickle |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160420 |
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| WD01 | Invention patent application deemed withdrawn after publication |