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Pickled water bamboo

A technology for water sauerkraut and sauerkraut, which is applied in the field of sauerkraut and its production, can solve problems such as single variety, and achieve the effect of moderate taste and refreshing taste.

Inactive Publication Date: 2014-07-23
曹月珠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauerkraut currently on the market uses green vegetables as the main raw material, and the variety is relatively single.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0018] A Zizania sauerkraut, made from the following raw materials in parts by weight: 120 parts of Zizania, 200 parts of green vegetables, 60 parts of carrots, 8 parts of rice wine, 10 parts of table salt, 12 parts of salad oil, 10 parts of sugar, 5 parts of pepper, and 3 parts of ginger , 3 parts of garlic, 2 parts of Chinese prickly ash, 5 parts of chicken bouillon, and the balance is water.

[0019] The preparation method comprises the following steps:

[0020] (1) Cleaning: clean the water bamboo, green vegetables and carrots, and remove the soil and yellow leaves on the skin;

[0021] (2) Drying: Dry the washed water bamboo, green vegetables and carrots in the air for 1 day, so that the skin is slightly wrinkled;

[0022] (3) shred: shred the dried wild rice stem and carrot, the width of the shred is about 3mm;

[0023] (4) Salting: Saline the cut wild rice stems, shredded carrots and green vegetables. About 70% of the salt, when adding salt, it should be evenly place...

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Abstract

The invention relates to pickled water bamboo. The pickled water bamboo consists of the following components in parts by weight: 100-150 parts of water bamboo, 180-250 parts of Chinese cabbage, 60-80 parts of carrot, 5-10 parts of yellow wine, 8-12 parts of table salt, 10-15 parts of salad oil, 8-12 parts of white sugar, 2-5 parts of chili, 2-5 parts of ginger, 1-3 parts of garlic, 1-3 parts of wild pepper, 3-5 parts of chicken essence and the balance of water. The production method of the pickled water bamboo comprises the steps of cleaning with water, airing, shredding, salting, desalting, seasoning, fermenting, packaging and the like. The pickled water bamboo has the characteristics of fresh and cool, mildly spicy, mildly sweet and mildly pungent mouthfeel, agreeable taste and the like, and is moderate in taste and suitable for cooking traditional pickled foods.

Description

technical field [0001] The invention belongs to the field of deep processing of asparagus, in particular to sauerkraut of asparagus and a preparation method thereof. Background technique [0002] Water bamboo is a unique aquatic vegetable in China. It is also known as the three famous dishes in the south of the Yangtze River together with water shield and sea bass. Its edible part is the hypertrophic fleshy stem at its base. Because of its tender texture and sweet taste, it is regarded as the best among vegetables. Zizania seeds are called wild rice, which is one of the ancient six grains. Zizania mainly contains protein, fat, sugar, vitamin B1, vitamin B2, vitamin E, trace carotene and minerals, etc. It has the functions of clearing damp heat, detoxifying, and promoting lactation. The stigmasterol in it can remove active oxygen in the body and inhibit tyrosine. Enzyme activity, thereby preventing melanin production, it can also soften the stratum corneum on the surface o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 曹月珠
Owner 曹月珠
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