CN112826057A - Flavor assorted pickle - Google Patents
Flavor assorted pickle Download PDFInfo
- Publication number
- CN112826057A CN112826057A CN201911162752.7A CN201911162752A CN112826057A CN 112826057 A CN112826057 A CN 112826057A CN 201911162752 A CN201911162752 A CN 201911162752A CN 112826057 A CN112826057 A CN 112826057A
- Authority
- CN
- China
- Prior art keywords
- parts
- assorted
- bracken
- nutmeg
- clove
- 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
- 235000021110 pickles Nutrition 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 title abstract description 13
- 235000019634 flavors Nutrition 0.000 title abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 241000045403 Astragalus propinquus Species 0.000 claims abstract description 13
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 13
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 13
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 13
- 235000013719 Houttuynia cordata Nutrition 0.000 claims abstract description 13
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 13
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 13
- 240000003889 Piper guineense Species 0.000 claims abstract description 13
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 240000005893 Pteridium aquilinum Species 0.000 claims abstract description 13
- 235000009936 Pteridium aquilinum Nutrition 0.000 claims abstract description 13
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 13
- 240000006677 Vicia faba Species 0.000 claims abstract description 13
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 244000046738 asparagus lettuce Species 0.000 claims abstract description 13
- 235000006705 asparagus lettuce Nutrition 0.000 claims abstract description 13
- 235000006533 astragalus Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 239000001702 nutmeg Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 5
- 244000270834 Myristica fragrans Species 0.000 claims abstract 5
- 244000088415 Raphanus sativus Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000498779 Myristica Species 0.000 description 8
- 241000220259 Raphanus Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 235000010675 chips/crisps Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008373 pickled product Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a flavored assorted pickle which comprises the following raw materials in parts by weight: 40-50 parts of cucumber, 40-50 parts of beet, 40-50 parts of bracken, 40-50 parts of asparagus lettuce, 20-30 parts of purple common perilla, 20-30 parts of houttuynia cordata, 20-30 parts of radish, 15-25 parts of chili powder, 3-5 parts of pepper, 3-5 parts of bay leaves, 5-8 parts of garlic, 4-6 parts of nutmeg, 3-7 parts of soybean paste, 5-10 parts of broad bean paste, 4-6 parts of soy sauce, 3-5 parts of clove, 6-8 parts of cooking wine, 3-5 parts of astragalus membranaceus, 6-10 parts of ginger, 20-30 parts of vegetable oil, 8-10 parts of salt and 240 parts of water 200 and mangnolia officinalis. Compared with the related technology, the assorted pickles with the flavor provided by the invention have the advantages of rich taste, nutrition, health and diversified flavors.
Description
Technical Field
The invention relates to the technical field of pickled vegetables, in particular to a flavored assorted pickle.
Background
The pickles are prepared by salting fresh vegetables, desalting, and soaking in sweet flour paste, bean paste, chili paste or soy sauce, and have unique flavor, moderate sweet and salty taste, crisp, tender and fragrant taste, and strong sauce taste, and are helpful for digestion and regulating gastrointestinal function. At present, many pickled products are sold in the market, but the pickled products have low content of nutrient components and single taste, and cannot meet the requirements of various types of consumers.
Therefore, there is a need to provide a new type of savoury assorted pickles, which overcomes the above-mentioned drawbacks.
Disclosure of Invention
The invention aims to provide a novel flavor assorted pickle which has rich taste, nutrition and health and diversified flavors.
In order to achieve the aim, the invention provides a flavor assorted pickle which comprises the following raw materials in parts by weight: 40-50 parts of cucumber, 40-50 parts of beet, 40-50 parts of bracken, 40-50 parts of asparagus lettuce, 20-30 parts of purple common perilla, 20-30 parts of houttuynia cordata, 20-30 parts of radish, 15-25 parts of chili powder, 3-5 parts of pepper, 3-5 parts of bay leaves, 5-8 parts of garlic, 4-6 parts of nutmeg, 3-7 parts of soybean paste, 5-10 parts of broad bean paste, 4-6 parts of soy sauce, 3-5 parts of clove, 6-8 parts of cooking wine, 3-5 parts of astragalus membranaceus, 6-10 parts of ginger, 20-30 parts of vegetable oil, 8-10 parts of salt and 240 parts of water 200 and mangnolia officinalis.
Further, the feed comprises the following raw materials in parts by weight: 40 parts of cucumber, 40 parts of beet, 40 parts of bracken, 40 parts of asparagus lettuce, 20 parts of perilla, 20 parts of houttuynia cordata, 20 parts of radish, 15 parts of chilli powder, 3 parts of pepper, 3 parts of bay leaves, 5 parts of garlic, 4 parts of nutmeg, 3 parts of soybean paste, 5 parts of broad bean paste, 4 parts of soy sauce, 3 parts of clove, 6 parts of cooking wine, 3 parts of astragalus membranaceus, 6 parts of ginger, 20 parts of vegetable oil, 8 parts of salt and 200 parts of water.
Further, the feed comprises the following raw materials in parts by weight: 50 parts of cucumber, 50 parts of beet, 50 parts of bracken, 50 parts of asparagus lettuce, 30 parts of purple common perilla, 30 parts of houttuynia cordata, 30 parts of radish, 25 parts of chilli powder, 5 parts of pepper, 5 parts of bay leaves, 8 parts of garlic, 6 parts of nutmeg, 7 parts of soybean paste, 10 parts of broad bean paste, 6 parts of soy sauce, 5 parts of clove, 8 parts of cooking wine, 5 parts of astragalus membranaceus, 10 parts of ginger, 30 parts of vegetable oil, 10 parts of salt and 240 parts of water.
Further, the feed comprises the following raw materials in parts by weight: 45 parts of cucumber, 45 parts of beet, 45 parts of bracken, 45 parts of asparagus lettuce, 25 parts of purple perilla, 25 parts of houttuynia cordata, 25 parts of radish, 20 parts of paprika, 4 parts of pepper, 4 parts of bay leaves, 6 parts of garlic, 5 parts of nutmeg, 6 parts of soybean paste, 8 parts of broad bean paste, 5 parts of soy sauce, 4 parts of clove, 7 parts of cooking wine, 4 parts of astragalus mongholicus, 9 parts of ginger, 25 parts of vegetable oil, 9 parts of salt and 220 parts of water.
Compared with the related technology, the assorted pickles with the flavor are reasonable in proportion, convenient in food material source, safe, reliable, green, healthy, bright in color, crisp and tender in texture, delicious in taste and high in nutritional value.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a flavored assorted pickle which comprises the following raw materials in parts by weight: 40-50 parts of cucumber, 40-50 parts of beet, 40-50 parts of bracken, 40-50 parts of asparagus lettuce, 20-30 parts of purple common perilla, 20-30 parts of houttuynia cordata, 20-30 parts of radish, 15-25 parts of chili powder, 3-5 parts of pepper, 3-5 parts of bay leaves, 5-8 parts of garlic, 4-6 parts of nutmeg, 3-7 parts of soybean paste, 5-10 parts of broad bean paste, 4-6 parts of soy sauce, 3-5 parts of clove, 6-8 parts of cooking wine, 3-5 parts of astragalus membranaceus, 6-10 parts of ginger, 20-30 parts of vegetable oil, 8-10 parts of salt and 240 parts of water 200 and mangnolia officinalis.
The second embodiment of the invention provides the flavor assorted pickle which comprises the following raw materials in parts by weight: 40 parts of cucumber, 40 parts of beet, 40 parts of bracken, 40 parts of asparagus lettuce, 20 parts of perilla, 20 parts of houttuynia cordata, 20 parts of radish, 15 parts of chilli powder, 3 parts of pepper, 3 parts of bay leaves, 5 parts of garlic, 4 parts of nutmeg, 3 parts of soybean paste, 5 parts of broad bean paste, 4 parts of soy sauce, 3 parts of clove, 6 parts of cooking wine, 3 parts of astragalus membranaceus, 6 parts of ginger, 20 parts of vegetable oil, 8 parts of salt and 200 parts of water.
The third embodiment of the invention provides the flavor assorted pickle which comprises the following raw materials in parts by weight: 50 parts of cucumber, 50 parts of beet, 50 parts of bracken, 50 parts of asparagus lettuce, 30 parts of purple common perilla, 30 parts of houttuynia cordata, 30 parts of radish, 25 parts of chilli powder, 5 parts of pepper, 5 parts of bay leaves, 8 parts of garlic, 6 parts of nutmeg, 7 parts of soybean paste, 10 parts of broad bean paste, 6 parts of soy sauce, 5 parts of clove, 8 parts of cooking wine, 5 parts of astragalus membranaceus, 10 parts of ginger, 30 parts of vegetable oil, 10 parts of salt and 240 parts of water.
The fourth embodiment of the invention provides the flavor assorted pickle which comprises the following raw materials in parts by weight: 45 parts of cucumber, 45 parts of beet, 45 parts of bracken, 45 parts of asparagus lettuce, 25 parts of purple perilla, 25 parts of houttuynia cordata, 25 parts of radish, 20 parts of paprika, 4 parts of pepper, 4 parts of bay leaves, 6 parts of garlic, 5 parts of nutmeg, 6 parts of soybean paste, 8 parts of broad bean paste, 5 parts of soy sauce, 4 parts of clove, 7 parts of cooking wine, 4 parts of astragalus mongholicus, 9 parts of ginger, 25 parts of vegetable oil, 9 parts of salt and 220 parts of water.
Compared with the related technology, the assorted pickles with the flavor are reasonable in proportion, convenient in food material source, safe, reliable, green, healthy, bright in color, crisp and tender in texture, delicious in taste and high in nutritional value.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes, which are made by the present specification, or directly or indirectly applied to other related technical fields, are included in the scope of the present invention.
Claims (4)
1. The flavored assorted pickle is characterized by comprising the following raw materials in parts by weight: 40-50 parts of cucumber, 40-50 parts of beet, 40-50 parts of bracken, 40-50 parts of asparagus lettuce, 20-30 parts of purple common perilla, 20-30 parts of houttuynia cordata, 20-30 parts of radish, 15-25 parts of chili powder, 3-5 parts of pepper, 3-5 parts of bay leaves, 5-8 parts of garlic, 4-6 parts of nutmeg, 3-7 parts of soybean paste, 5-10 parts of broad bean paste, 4-6 parts of soy sauce, 3-5 parts of clove, 6-8 parts of cooking wine, 3-5 parts of astragalus membranaceus, 6-10 parts of ginger, 20-30 parts of vegetable oil, 8-10 parts of salt and 240 parts of water 200 and mangnolia officinalis.
2. The flavored assorted pickle according to claim 1, characterized by comprising the following raw materials in parts by weight: 40 parts of cucumber, 40 parts of beet, 40 parts of bracken, 40 parts of asparagus lettuce, 20 parts of perilla, 20 parts of houttuynia cordata, 20 parts of radish, 15 parts of chilli powder, 3 parts of pepper, 3 parts of bay leaves, 5 parts of garlic, 4 parts of nutmeg, 3 parts of soybean paste, 5 parts of broad bean paste, 4 parts of soy sauce, 3 parts of clove, 6 parts of cooking wine, 3 parts of astragalus membranaceus, 6 parts of ginger, 20 parts of vegetable oil, 8 parts of salt and 200 parts of water.
3. The flavored assorted pickle according to claim 1, characterized by comprising the following raw materials in parts by weight: 50 parts of cucumber, 50 parts of beet, 50 parts of bracken, 50 parts of asparagus lettuce, 30 parts of purple common perilla, 30 parts of houttuynia cordata, 30 parts of radish, 25 parts of chilli powder, 5 parts of pepper, 5 parts of bay leaves, 8 parts of garlic, 6 parts of nutmeg, 7 parts of soybean paste, 10 parts of broad bean paste, 6 parts of soy sauce, 5 parts of clove, 8 parts of cooking wine, 5 parts of astragalus membranaceus, 10 parts of ginger, 30 parts of vegetable oil, 10 parts of salt and 240 parts of water.
4. The flavored assorted pickle according to claim 1, characterized by comprising the following raw materials in parts by weight: 45 parts of cucumber, 45 parts of beet, 45 parts of bracken, 45 parts of asparagus lettuce, 25 parts of purple perilla, 25 parts of houttuynia cordata, 25 parts of radish, 20 parts of paprika, 4 parts of pepper, 4 parts of bay leaves, 6 parts of garlic, 5 parts of nutmeg, 6 parts of soybean paste, 8 parts of broad bean paste, 5 parts of soy sauce, 4 parts of clove, 7 parts of cooking wine, 4 parts of astragalus mongholicus, 9 parts of ginger, 25 parts of vegetable oil, 9 parts of salt and 220 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911162752.7A CN112826057A (en) | 2019-11-25 | 2019-11-25 | Flavor assorted pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911162752.7A CN112826057A (en) | 2019-11-25 | 2019-11-25 | Flavor assorted pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112826057A true CN112826057A (en) | 2021-05-25 |
Family
ID=75922742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911162752.7A Pending CN112826057A (en) | 2019-11-25 | 2019-11-25 | Flavor assorted pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112826057A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05336879A (en) * | 1992-06-09 | 1993-12-21 | Fujitsuko Kk | Production of tsukemono |
| CN106820085A (en) * | 2017-01-18 | 2017-06-13 | 安徽鸡笼山食品有限公司 | A kind of cordate houttuynia garlic powder and chilli paste and preparation method thereof |
| CN109123530A (en) * | 2018-09-17 | 2019-01-04 | 尹怀银 | A kind of gingkgo health care pickles |
-
2019
- 2019-11-25 CN CN201911162752.7A patent/CN112826057A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05336879A (en) * | 1992-06-09 | 1993-12-21 | Fujitsuko Kk | Production of tsukemono |
| CN106820085A (en) * | 2017-01-18 | 2017-06-13 | 安徽鸡笼山食品有限公司 | A kind of cordate houttuynia garlic powder and chilli paste and preparation method thereof |
| CN109123530A (en) * | 2018-09-17 | 2019-01-04 | 尹怀银 | A kind of gingkgo health care pickles |
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Legal Events
| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210525 |
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| RJ01 | Rejection of invention patent application after publication |