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Fresh ginseng spicy cabbage and preparation method thereof

A technology of ginseng spicy cabbage and a production method, applied in the field of food processing, can solve the problems such as the patent technology and related reports of fresh ginseng and spicy cabbage that have not yet been found

Inactive Publication Date: 2011-11-02
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The results of the novelty search show that no patented technology and related reports of fresh ginseng and spicy cabbage have been found

Method used

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  • Fresh ginseng spicy cabbage and preparation method thereof
  • Fresh ginseng spicy cabbage and preparation method thereof
  • Fresh ginseng spicy cabbage and preparation method thereof

Examples

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Embodiment

[0025] The first step: choose materials. After the Chinese cabbage is harvested, it is dried in the sun for 3 to 5 days on a sunny day. Choose a Chinese cabbage with a weight of 1.0-2.5kg, remove the outer layer of old leaves, take 100.0kg, wash and drain. Cut a small cabbage in the middle of the bottom with a knife, and break it into 2 pieces by hand; cut a cross in the middle of the bottom of a big cabbage, and break it into 4 pieces by hand.

[0026] Step 2: Marinate in salt water. Get 7kg of table salt, prepare 13% brine with a non-toxic container, put the cabbage in the brine, and marinate for 3 days. After taking it out, rinse it with running water 4 times to wash off the surface salt, then gently squeeze out the excess water with your hands, and then let it stand for 50 minutes to drain the surface of the cabbage and the oozing water.

[0027] Step 3: Make the seasoning. Take 3.0kg of fresh ginseng, wash it, and crush it with a food grinder; choose 1.0kg of dried re...

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Abstract

The invention discloses a fresh ginseng spicy cabbage and a preparation method thereof, belonging to the field of food processing. The invention aims to provide a spicy cabbage with fresh ginseng and a preparation method thereof. The fresh ginseng means roots of fresh Chinese ginseng and American ginseng. The fresh ginseng spicy cabbage is characterized by comprising the following components in parts by weight: 100.0 parts of Chinese cabbage, 2.0-4.0 parts of fresh ginseng, 1.0-2.0 parts of chili, 0.5-1.5 parts of ginger, 5.0-10.0 parts of garlic, 10.0-30.0 parts of radish, 5.0-20.0 parts of apple, 5.0-20.0 parts of pear and 6.0-10.0 parts of salt. The fresh ginseng spicy cabbage is full of nutriments and unique in flavor and has the functions of improving immunity and fatigue resistance, and the like.

Description

Technical field: [0001] The invention belongs to the field of food processing, and relates to fresh ginseng and spicy cabbage and a preparation method thereof. Background technique: [0002] Ginseng is a precious traditional Chinese medicine and tonic. The medical books of the past dynasties have recorded the effects of "eliminating evil, stopping convulsions, improving eyesight, being happy, improving intelligence, and taking it for a long time to lighten the body and prolong life". Scholars at home and abroad have conducted extensive and in-depth research on the pharmacological effects and clinical applications of ginseng, proving that ginseng and its extracts have the functions of improving immunity, anti-fatigue, anti-tumor, anti-aging, promoting protein and nucleic acid synthesis, promoting growth and development, enhancing Anti-infection and resistance and other aspects of the role. In recent years, through careful cultivation, processing and in-depth scientific resea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 赵英赵宇龙何忠梅
Owner JILIN AGRICULTURAL UNIV
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