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Dry artemisia selengensis and preparation method thereof

A technology of Artemisia annua and dried vegetables, applied in the field of Artemisia annua and dried vegetables and its production, can solve the problems of inconvenient storage and carrying, inability to meet market demands, few dried vegetable products, etc., so as to alleviate cardiovascular diseases, maintain flavor and nutrients , increase the effect of eating methods

Inactive Publication Date: 2015-01-21
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the Artemisia annua products on the market are raw products, and there are few dried vegetable products, which are inconvenient to store and carry, and cannot meet market demand

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0019] A dry artemisia vegetable, characterized in that: it is made of the following raw materials in weight ratio: 80-120 parts of artemisia, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed, 1 part of white wine -3 parts, 2-5 parts of dandelion, 2-5 parts of red bean, 2-5 parts of jujube, 2-5 parts of emblica, 1-3 parts of coconut fruit.

[0020] 100 parts of artemisia, 5 parts of refined salt, 3 parts of rock sugar, 2 parts of aniseed food, 2 parts of white wine, 3 parts of dandelion, 3 parts of red bean, 3 parts of jujube, 3 parts of emblica, and 2 parts of coconut fruit.

[0021] The steps of its production method are:

[0022] Step 1. According to the weight ratio, select high-quality Artemisia annua, wash it with clean water and set aside;

[0023] Step 2. Add water to the pot and heat it until the water temperature is 80-100°C, put the artemisia in the pot and cook for 30-60 seconds;

[0024] Step 3. Take out the boiled artemisia, ...

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PUM

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Abstract

The invention discloses dry artemisia selengensis and a preparation method thereof. The dry artemisia selengensis is prepared from 80-120 parts of artemisia selengensis, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseeds, 1-3 parts of white wine, 2-5 parts of dandelion, 2-5 parts of red beans, 2-5 parts of wild jujubes, 2-5 parts of phyllanthus emblica and 1-3 parts of nata de coco through the process steps of cleaning, boiling, airing, pickling, dewatering, packaging and the like. When the artemisia selengensis is pickled in a pickling vessel, the fresh and elegant flavors of the red beans, the wild jujubes, the phyllanthus emblica, the nata de coco and the dandelion are remained in the artemisia selengensis, so that the fragrance of the artemisia selengensis is increased, and the artemisia selengensis is more tasty, better in mouthfeel and more fresh in taste; and the pickling ingredients and the artemisia selengensis are simultaneously packaged, so that the taste retention time is prolonged. According to the invention, eating and processing methods for the artemisia selengensis are additionally provided, so that the artemisia selengensis is convenient for households and restaurants to use, the market competitiveness of the artemisia selengensis is effectively enhanced, and the market demand is met.

Description

technical field [0001] The invention relates to the technical field of food, in particular to dried Artemisia annua and a preparation method thereof. Background technique [0002] Artemisia annua is edible with fresh and tender stems, which is fragrant, delicious, crisp and refreshing, and rich in nutrition. Each 100g tender stem contains 3.6 grams of protein, 1.5 grams of ash, 730 mg of calcium, 10.2 mg, 2.9 mg of iron, 1.4 mg of carotene, 49 mg of vitamin C, 20.4 mg of aspartic acid, 34.3 mg of glutamic acid, lysine 0.97 mg. And rich in trace elements and acid detergent fiber. As early as the Ming Dynasty, Artemisia annua and bamboo shoots were mixed with meat, and it was the most delicious, as green as jade needles, tender without chewing, and better than those from other sources. Artemisia can be eaten cold or fried. Tender stems and leaves are used as vegetables or pickles. Artemisia annua has strong stress resistance and rarely suffers from pests and diseases. It ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L3/44A23L19/00A23L19/03A23L19/20Y02A40/90
Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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