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Method for pickling galinsoga parviflora leaves

A technology of hyssop leaves and foliar water is applied in the field of vegetable pickling, which can solve the problems of wasting natural resources, neglecting the nutritional value of hyssop, and achieve the effects of good taste, low processing cost, and no toxic and side effects.

Inactive Publication Date: 2015-05-13
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, besides being used as a Chinese herbal medicine, most people think that Achyranthes chrysanthemum is a weed, ignoring the nutritional value of Achyranthes chrysanthemum, resulting in a waste of natural resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of pickling method of chrysanthemum leaves, carried out as follows:

[0017] A. Raw material pretreatment: pick the leaves of Achyranthes chrysanthemum that are free of pollution, diseases and insect pests, and have a leaf age of 15 days, remove weeds and soil, wash them with running water, and filter off the water on the leaves. The young leaves are not only rich in nutrients , and taste good;

[0018] B. Color protection: Put the chrysanthemum chrysanthemum leaves that have been filtered out of the water on the leaves into 0.1% sulfurous acid solution, soak for 40 minutes, and rinse to remove the residual sulfur after soaking. After the color protection treatment, the color of chrysanthemum chrysanthemum leaves is Stablize;

[0019] C, pickling: take 10kg of chrysanthemum leaves and 1kg of salt after drying the leaf surface water after protecting the color, spread 4cm thick chrysanthemum leaves on the bottom of the pickling device, sprinkle a layer of salt, an...

Embodiment 2

[0026] A kind of pickling method of chrysanthemum leaves, carried out as follows:

[0027] A. Raw material pretreatment: Pick the leaves of Achyranthes chrysanthemum and Amaranth amaranthus with a leaf age of 18 days without pollution, diseases and insect pests, remove weeds and soil, clean them with running water, filter off the water on the leaves, and tender them. The leaves are not only rich in nutrients, but also taste good;

[0028] B, color protection: put the Achyranthes chrysanthemum leaves and amaranthus leaves that have been filtered out of the leaf surface water into 0.15% sulfurous acid solution, soak for 30min, remove residual sulfur by rinsing after soaking, and process through color protection. Achyranthes chrysanthemum leaves and amaranth leaves are stable in color;

[0029] C. Pickling: Take 9kg of Achyranthes chrysanthemum leaves and 1kg of Amaranthus amaranthus leaves after drying the leaf surface water for color protection and mix evenly to obtain raw mat...

Embodiment 3

[0036] A kind of pickling method of chrysanthemum leaves, carried out as follows:

[0037] A. Raw material pretreatment: pick the chrysanthemum leaves and Chinese toon buds that are pollution-free, free from diseases and insect pests, and have a leaf age of 20 days, remove weeds and soil, clean them with running water, and filter off the water on the leaves. Rich in nutrients and good in taste;

[0038] B. Color protection: Put the Achyranthes bidentata leaves and Chinese toon buds that have been filtered out of the leaf surface water into 0.2% sulfurous acid solution, soak for 20 minutes, and rinse to remove residual sulfur after soaking. After color protection treatment, it is Achyranthes bidentata The color of chrysanthemum leaves and Chinese toon buds is stable;

[0039] C. Pickling: Take 9.5kg of Achyranthes chrysanthemum leaves and 0.5kg of Chinese toon buds after color protection and dry the leaf surface water and mix evenly to obtain raw material leaves. Take 1.5kg of...

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Abstract

The invention discloses a method for pickling galinsoga parviflora leaves. The method is characterized in that tender galinsoga parviflora leaves are used as the main raw materials and obtained by preprocessing, color protecting, pickling, desalting, dewatering, seasoning, canning, sterilizing, inspecting and storing. The method is rich in processing raw materials source, low in processing cost, free of preservative, and free of toxic and side effects; the pickled galinsoga parviflora leaves are fresh, spicy, fragrant and crispy, rich in sour fragrance, delicious, tasty and refreshing, remains the functions of galinsoga parviflora leaves of clearing liver and improving vision, and diminishing inflammation and stopping bleeding, and is an environmentally friendly, healthy, nutritional and delicious health food capable of appetizing.

Description

technical field [0001] The invention relates to a technology for pickling vegetables, in particular to a method for pickling chrysanthemum leaves. Background technique [0002] Hyssopia chrysanthemum: also known as pepper grass, pearl grass, sunflower, etc., is an annual plant of the family Asteraceae. It is widely distributed and lives in farmland, wasteland, forests, riversides and roadsides. The whole plant of Achyranthes chrysanthemum can be used as medicine, which has the effects of hemostasis and anti-inflammatory. According to the measurement, every 100g of edible part of Achyranthes chrysanthemum contains 6.38 mg of carotene, 0.18 mg of vitamin B, and 52 mg of vitamin C. Long-term food has the effects of clearing the liver and improving eyesight, and treating tonsillitis and night blindness. At present, except that Achyranthes chinensis is used as a Chinese herbal medicine, most people think it is a weed, ignoring the nutritional value of Achyranthes achyranthes, re...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 彭常安吴义顺
Owner 彭常安
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