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Parslane herb pickles and preparation method thereof

A production method and technology of purslane, which is applied in the field of purslane pickle and its production, can solve the problems of intolerance to storage, out of season, etc., and achieve the effects of convenient storage and eating, easy operation, and retention of natural nutrients

Inactive Publication Date: 2010-11-10
鄂州市华容文昌综合食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, purslane is only used as a fresh vegetable, and there are problems of out-of-season and intolerance to storage. There is no precedent for processing purslane into pickles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, a kind of purslane pickle and preparation method thereof is characterized in that being prepared from following raw materials in percentage by weight:

[0019] Purslane 40%, edible salt 3%, salad oil 30%, soybean paste 20%

[0020] Ginger 2% Garlic 2% Dried chili 2% Refined spices 0.5%

[0021] White sugar 0.4% MSG 0.1%

[0022] Under the production method:

[0023] ① Soaking: Soak the dried purslane in water at natural temperature for 8-12 hours. The soaking time is shorter in summer and longer in winter.

[0024] ②Cleaning: Pick up the soaked purslane, wash it, drain it, and put it on a clean and hygienic workbench for sorting, cleaning and chopping.

[0025] ③ Frying: Put the washed and chopped purslane into the oil pan and fry for 20 minutes, then add various ingredients and fry for 10 minutes, mix well.

[0026] ④ Packing: Put the fried purslane into a stainless steel basin to cool down to the natural temperature, and pack it in high-temperature r...

Embodiment 2

[0029] Embodiment 2, a kind of purslane pickle and preparation method thereof, is characterized in that being formulated by following raw material in percentage by weight:

[0030] Purslane 43%, edible salt 4%, salad oil 4%, soybean paste 29%

[0031] Ginger 2.5% Garlic 2.5% Dried chili 2.5% Refined spices 0.5%

[0032] White sugar 0.5% MSG 0.5%

[0033] Preparation method is the same as embodiment 1.

Embodiment 3

[0034] Embodiment 3, a kind of purslane pickle and preparation method thereof, is characterized in that being formulated by following raw material in percentage by weight:

[0035] Purslane 60%, edible salt 5%, salad oil 17.5%, soybean paste 10%

[0036] Ginger 2% Garlic 2% Dried chili 2% Refined spices 0.5%

[0037] White sugar 0.2% MSG 0.5%

[0038] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention provides parslane herb pickles and a preparation method thereof. The preparation method comprises the following steps of: soaking, washing and mincing dried parslane herb; adding ingredients such as salad oil, edible salt, soybean paste, dry chili, ginger, spices, white granulated sugar, monosodium glutamate and the like to fry the parslane herb; and packaging and sterilizing the parslane herb to prepare the parslane herb pickles. The parslane herb pickles have the advantages of simple process, convenient operation, convenient eating, capability of keeping natural nutritious ingredients and unique flavor, and is excellent food for household and travel.

Description

technical field [0001] The invention relates to a pickle food and a preparation method thereof, in particular to a purslane pickle and a preparation method thereof. Background technique [0002] Purslane is a wild vegetable rich in nutrients such as vitamins A, B, and C, and has medicinal value. It can treat acute gastroenteritis, dysentery, tuberculosis, whooping cough and other diseases. Regular consumption can also prevent senile dementia. At present, purslane is only used as a fresh vegetable, and there are problems of out-of-season and intolerance to storage. There is no precedent for processing purslane into pickles. Contents of the invention [0003] The object of the present invention is to provide a kind of purslane pickled food and preparation method thereof. The object of the invention is achieved in this way: [0004] A purslane pickle is characterized in that it is prepared from the following raw materials in percentage by weight: [0005] Purslane 40-60% e...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 夏少林
Owner 鄂州市华容文昌综合食品厂
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