CN107660732A - A kind of nutrition pickles and preparation method thereof - Google Patents
A kind of nutrition pickles and preparation method thereof Download PDFInfo
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- CN107660732A CN107660732A CN201610614834.0A CN201610614834A CN107660732A CN 107660732 A CN107660732 A CN 107660732A CN 201610614834 A CN201610614834 A CN 201610614834A CN 107660732 A CN107660732 A CN 107660732A
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- parts
- nutrition
- water
- preparation
- pickles
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 19
- 230000035764 nutrition Effects 0.000 title claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000654 additive Substances 0.000 claims abstract description 19
- 230000000996 additive effect Effects 0.000 claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 9
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 9
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 241001519369 Sarcodia montagneana Species 0.000 claims abstract description 9
- 241000242583 Scyphozoa Species 0.000 claims abstract description 9
- 241001261505 Undaria Species 0.000 claims abstract description 9
- 229920001817 Agar Polymers 0.000 claims abstract description 8
- 239000008272 agar Substances 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 239000008158 vegetable oil Substances 0.000 claims abstract description 5
- 244000144725 Amygdalus communis Species 0.000 claims description 8
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 8
- 240000007087 Apium graveolens Species 0.000 claims description 8
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 8
- 235000010591 Appio Nutrition 0.000 claims description 8
- 244000106835 Bindesalat Species 0.000 claims description 8
- 235000000318 Bindesalat Nutrition 0.000 claims description 8
- 240000007124 Brassica oleracea Species 0.000 claims description 8
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 8
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 8
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 8
- 244000000626 Daucus carota Species 0.000 claims description 8
- 235000002767 Daucus carota Nutrition 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 240000008397 Ganoderma lucidum Species 0.000 claims description 8
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 8
- 239000009636 Huang Qi Substances 0.000 claims description 8
- 240000005373 Panax quinquefolius Species 0.000 claims description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 8
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 8
- 235000020224 almond Nutrition 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 8
- 240000008436 Ipomoea aquatica Species 0.000 claims description 7
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims description 7
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims 1
- 239000004575 stone Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000219315 Spinacia Species 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Classifications
-
- 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
The invention discloses a kind of nutrition pickles and preparation method thereof, and it includes 30 45 parts of Shredded kelp, 20 30 parts of asparagus, 20 30 parts of agar, 20 30 parts of undaria pinnitafida, 20 30 parts of sarcodia montagneana, 20 30 parts of jellyfish wire, 15 20 parts of vegetable oil, 30 45 parts of soya sauce, 23 parts of salt, 21 30 parts of auxiliary material, 46 parts of nourishing additive agent, appropriate amount of water.Pickles provided by the invention are prepared by the marine alga group food rich in a variety of nutriments as major ingredient, and manufacture craft is simple and environmentally-friendly, and the sauced time is short, low salinity, and nutrition is more rich.The significant traditional Chinese medicine ingredients of multiple efficacies are added, there is nutrition and health care, it is good for health；The harmless vegetables of addition health, rich in multivitamin, have the delicate fragrance of vegetables, make nutrition more balanced as additive.
Description
Technical field
The present invention relates to field of food preparation, and in particular to a kind of nutrition pickles and preparation method thereof.
Background technology
Pickles are that fresh vegetables is carried out into desalination after salted, then form the food with unique flavor with sauce dipping
Product, extensively liked by everybody.The general taste of traditional pickles is heavier, contains a large amount of harmful nitrite, preservative
And pigment, it is impossible to eat more.At present, there is many to pickle pickles sale on the market, but its nutrient composition content is low, and taste it is single,
The shortcomings that long preparation period, especially manufacturing process addition preservative etc., the edible excessive health for being unfavorable for consumer.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of nutrition pickles and preparation method thereof.
To realize the purpose of the present invention, the technical solution adopted in the present invention is：
A kind of nutrition pickles and preparation method thereof, including Shredded kelp 30-45 parts, asparagus 20-30 parts, agar 20-30
Part, undaria pinnitafida 20-30 parts, sarcodia montagneana 20-30 parts, jellyfish wire 20-30 parts, vegetable oil 15-20 parts, soya sauce 30-45 parts, salt
2-3 parts, auxiliary material 21-30 parts, nourishing additive agent 4-6 parts, appropriate amount of water.
Further, the vegetable oil is soybean oil.
Further, the auxiliary material includes Radix Astragali 3-5 parts, cordyceps sinensis 2-4 parts, ganoderma lucidum 2-3 parts, American Ginseng 3-5 parts, sweet
Careless 2-3 parts, almond 5-8 parts, dried orange peel 4-7 parts, fennel 3-4 parts；Preparation method is as follows：By the Radix Astragali, cordyceps sinensis, ganoderma lucidum, the West
Ginseng, radix glycyrrhizae, almond, dried orange peel, fennel mixing plus suitable quantity of water decoct 2-3h, filtering, take filter residue to add water to cook 1-2h, filter, merge
Filtrate obtains auxiliary material leaching liquor twice, standby.
Further, the nourishing additive agent includes：Water spinach 5-10 parts, spinach 5-10 parts, cabbage 5-10 parts, carrot
5-10 parts, celery 5-10 parts, romaine lettuce 5-10 parts；Preparation method is as follows：By water spinach, spinach, cabbage, carrot, celery, romaine lettuce
Mixing adds suitable quantity of water, and crushing is squeezed the juice, and filters, and takes filter residue to continue to add suitable quantity of water, secondary filter takes filtrate mixing twice, and spraying is done
It is dry to obtain nourishing additive agent.
A kind of preparation method of nutrition pickles is as follows：(1) by Shredded kelp, asparagus, agar, undaria pinnitafida, sarcodia montagneana,
Jellyfish wire cleans segment, length 3-4cm, adds salt and pickles 2-3 days, twist and remove the excessive moisture that salt marsh goes out, standby；(2) it is past
Obtained pickle adds the well mixed stirring of auxiliary material leaching liquor, nourishing additive agent in step (1) in material, loads fine mesh cloth bag
In, sauced 8-10 days in soya sauce are put into, were during which stirred every 10 hours 1 time；(3) cloth bag, vacuum sterilization are pulled out, packaging is
Can.
Beneficial effects of the present invention：Pickles provided by the invention are by the marine alga group food rich in a variety of nutriments as master
Material is prepared, and manufacture craft is simple and environmentally-friendly, and the sauced time is short, low salinity, and nutrition is more rich.It is significant to add multiple efficacies
Traditional Chinese medicine ingredients, there is nutrition and health care, it is good for health；The harmless vegetables of addition health are as additive, rich in a variety of dimensions
Raw element, has the delicate fragrance of vegetables, makes nutrition more balanced.
Embodiment
The following implementation to the present invention is further described, so that those skilled in the art can be better understood from simultaneously
Implement.
Embodiment 1
30 parts of Shredded kelp, 20 parts of asparagus, 20 parts of agar, 20 parts of undaria pinnitafida, 20 parts of sarcodia montagneana, 20 parts of jellyfish wire, plant
15 parts of thing oil, 30 parts of soya sauce, 2 parts of salt, 21 parts of auxiliary material, 4 parts of nourishing additive agent, appropriate amount of water.
Wherein auxiliary material includes 3 parts of the Radix Astragali, 2 parts of cordyceps sinensis, 2 parts of ganoderma lucidum, 3 parts of American Ginseng, 2 parts of radix glycyrrhizae, 5 parts of almond, old
4 parts of skin, 3 parts of fennel；Preparation method is as follows：The Radix Astragali, cordyceps sinensis, ganoderma lucidum, American Ginseng, radix glycyrrhizae, almond, dried orange peel, fennel are mixed
Close plus suitable quantity of water decocts 2-3h, filtering, take filter residue to add water to cook 1-2h, filter, merge filtrate twice and obtain auxiliary material leaching liquor.
Nourishing additive agent includes：5 parts of water spinach, 5 parts of spinach, 5 parts of cabbage, 5 parts of carrot, 5 parts of celery, 5 parts of romaine lettuce；System
Preparation Method is as follows：Water spinach, spinach, cabbage, carrot, celery, romaine lettuce are mixed and add suitable quantity of water, crushing is squeezed the juice, and is filtered, is taken filter
Slag continues plus suitable quantity of water, secondary filter, takes filtrate mixing twice, is spray-dried to obtain nourishing additive agent.
Preparation method is as follows：(1) Shredded kelp, asparagus, agar, undaria pinnitafida, sarcodia montagneana, jellyfish wire are cleaned into segment,
Length is 3cm, adds salt and pickles 2 days, twists and remove the excessive moisture that salt marsh goes out, standby；(2) pickled toward obtained in step (1)
The well mixed stirring of auxiliary material leaching liquor, nourishing additive agent is added in material, is fitted into fine mesh cloth bag, puts into soya sauce
Sauced 8 days, during which stirred every 10 hours 1 time；(3) cloth bag, vacuum sterilization, packaging are pulled out.
Embodiment 2
45 parts of Shredded kelp, 30 parts of asparagus, 30 parts of agar, 30 parts of undaria pinnitafida, 30 parts of sarcodia montagneana, 30 parts of jellyfish wire, plant
20 parts of thing oil, 45 parts of soya sauce, 3 parts of salt, 30 parts of auxiliary material, 6 parts of nourishing additive agent, appropriate amount of water.
Wherein auxiliary material includes 5 parts of the Radix Astragali, 4 parts of worm summer in winter, 3 parts of ganoderma lucidum, 5 parts of American Ginseng, 3 parts of radix glycyrrhizae, 8 parts of almond, dried orange peel 7
Part, 4 parts of fennel；Preparation method is as follows：The Radix Astragali, cordyceps sinensis, ganoderma lucidum, American Ginseng, radix glycyrrhizae, almond, dried orange peel, fennel are mixed and added
Suitable quantity of water decocts 3h, filtering, takes filter residue to add water to cook 2h, filters, and merges filtrate twice and obtains auxiliary material leaching liquor.
Nourishing additive agent includes：10 parts of water spinach, 10 parts of spinach, 10 parts of cabbage, 10 parts of carrot, 10 parts of celery, romaine lettuce 10
Part；Preparation method is as follows：Water spinach, spinach, cabbage, carrot, celery, romaine lettuce are mixed and add suitable quantity of water, crushing is squeezed the juice, and is filtered,
Take filter residue to continue to add suitable quantity of water, secondary filter, take filtrate mixing twice, be spray-dried to obtain nourishing additive agent.
Preparation method is as follows：(1) Shredded kelp, asparagus, agar, undaria pinnitafida, sarcodia montagneana, jellyfish wire are cleaned into segment,
Length is 4cm, adds salt and pickles 3 days, twists and remove the excessive moisture that salt marsh goes out, standby；(2) pickled toward obtained in step (1)
The well mixed stirring of auxiliary material leaching liquor, nourishing additive agent is added in material, is fitted into fine mesh cloth bag, puts into sauce in soya sauce
System 10 days, during which stirred 1 time every 10 hours；(3) cloth bag, vacuum sterilization, packaging are pulled out.
Claims (5)
1. a kind of nutrition pickles and preparation method thereof, it is characterised in that including Shredded kelp 30-45 parts, asparagus 20-30 parts, stone
Cauliflower 20-30 parts, undaria pinnitafida 20-30 parts, sarcodia montagneana 20-30 parts, jellyfish wire 20-30 parts, vegetable oil 15-20 parts, soya sauce 30-
45 parts, salt 2-3 parts, auxiliary material 21-30 parts, nourishing additive agent 4-6 parts, appropriate amount of water.
2. nutrition pickles as described in claim 1, it is characterised in that the vegetable oil is soybean oil.
3. nutrition pickles as described in claim 2, it is characterised in that the auxiliary material includes Radix Astragali 3-5 parts, cordyceps sinensis 2-
4 parts, ganoderma lucidum 2-3 parts, American Ginseng 3-5 parts, radix glycyrrhizae 2-3 parts, almond 5-8 parts, dried orange peel 4-7 parts, fennel 3-4 parts；Preparation method is such as
Under：The Radix Astragali, cordyceps sinensis, ganoderma lucidum, American Ginseng, radix glycyrrhizae, almond, dried orange peel, fennel are mixed plus suitable quantity of water decocts 2-3h, is filtered,
Take filter residue to add water to cook 1-2h, filter, merge filtrate twice and obtain auxiliary material leaching liquor, it is standby.
4. nutrition pickles as described in claim 2, it is characterised in that the nourishing additive agent includes：Water spinach 5-10 parts,
Spinach 5-10 parts, cabbage 5-10 parts, carrot 5-10 parts, celery 5-10 parts, romaine lettuce 5-10 parts；Preparation method is as follows：Will be hollow
Dish, spinach, cabbage, carrot, celery, romaine lettuce mixing plus suitable quantity of water, crushing squeezes the juice, and filters, and takes filter residue to continue plus suitable quantity of water, and two
Secondary filtering, filtrate mixing twice is taken, is spray-dried to obtain nourishing additive agent.
5. nutrition pickles as described in claim 3, it is characterised in that the preparation method of the nutrition pickles is as follows：(1) will
Shredded kelp, asparagus, agar, undaria pinnitafida, sarcodia montagneana, jellyfish wire clean segment, length 3-4cm, add salt and pickle 2-3
My god, twist and remove the excessive moisture that salt marsh goes out, it is standby；(2) auxiliary material leaching liquor, battalion are added in material toward obtained pickle in step (1)
The well mixed stirring of additive is supported, is fitted into fine mesh cloth bag, puts into sauced 8-10 days in soya sauce, during which every 10 hours
Stir 1 time；(3) cloth bag, vacuum sterilization, packaging are pulled out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610614834.0A CN107660732A (en) | 2016-07-28 | 2016-07-28 | A kind of nutrition pickles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610614834.0A CN107660732A (en) | 2016-07-28 | 2016-07-28 | A kind of nutrition pickles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660732A true CN107660732A (en) | 2018-02-06 |
Family
ID=61115727
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610614834.0A Withdrawn CN107660732A (en) | 2016-07-28 | 2016-07-28 | A kind of nutrition pickles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107660732A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130092146A (en) * | 2012-02-10 | 2013-08-20 | 전라남도 곡성군 | Preparation method of melon pickle |
| CN103610133A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Shredded-jellyfish nutritious pickles and preparation method thereof |
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
-
2016
- 2016-07-28 CN CN201610614834.0A patent/CN107660732A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130092146A (en) * | 2012-02-10 | 2013-08-20 | 전라남도 곡성군 | Preparation method of melon pickle |
| CN103610133A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Shredded-jellyfish nutritious pickles and preparation method thereof |
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180206 |
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| WW01 | Invention patent application withdrawn after publication |