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Processing technology for sour, sweet and nutrient asparagus

A processing technology and technology of asparagus, which is applied in the field of processing technology of sweet and sour nutritious asparagus, can solve the problems that asparagus is not easy to store, and achieve the effects of improving disease prevention and resistance, helping digestion, and enhancing immune function

Inactive Publication Date: 2015-12-02
高磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of this invention is to solve the problem that asparagus is not easy to store, and to provide a processing technology for sweet and sour nutritious asparagus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing technology for sweet and sour nutritious asparagus, the specific operation steps are:

[0021] (1) Raw material selection: fresh bamboo shoots with complete shape, tender meat, short internodes and good quality are selected as raw materials;

[0022] (2) Cleaning: Wash the soil and dirt on the surface of the asparagus with clean water;

[0023] (3) Preliminary pickling and draining: Put the asparagus and salt in a ratio of 10:1, put them into the tank in the order of one layer of asparagus and one layer of salt, sprinkle a layer of 3-4cm thick salt on the top, and then Cover with bamboo strips, press heavy stones, salt for 8-10 hours, then fish out the asparagus, put them in a cloth bag, stack and press for 5 hours, and get out of the salt water;

[0024] (4) Re-salting: Put the initially pickled asparagus blanks and salt and pepper in a ratio of 6:1, the method is the same as above, put them into the altar for re-salting, and after pickling for 30-32 hour...

Embodiment 2

[0032] A processing technology for sweet and sour nutritious asparagus, the specific operation steps are:

[0033] (1) Raw material selection: select fresh and tender milk asparagus with very small individuals as raw material;

[0034] (2) Cleaning: Wash the soil and dirt on the surface of the asparagus with clean water;

[0035] (3) Preliminary pickling and draining: Put asparagus and refined salt in a ratio of 5:1, put them into the tank in the order of one layer of asparagus and one layer of salt, and sprinkle a layer of 1-2cm thick salt on the top, then Cover with bamboo strips, press heavy stones, salt for 4-8 hours, then fish out the asparagus, put them in a cloth bag, stack and press for 3 hours, and get out of the salt water;

[0036] (4) Re-salting: Put the initially pickled asparagus blanks and refined salt at a ratio of 7:1, the method is the same as above, put them into the altar for re-salting, and after pickling for 28 hours, the semi-finished salted asparagus b...

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Abstract

The invention discloses a processing technology for sour, sweet and nutrient asparagus, and belongs to the field of food processing. The processing technology is characterized by comprising the technological procedures of raw material selecting, cleaning, primary pickling, soy sauce draining, secondary pickling, cutting, desalting, vinegar dipping and sugar dipping. The processing technology has the advantages that the sour and sweet and nutrient asparagus is bright in color, crisp, juicy, suitable in sour and sweet taste and crisp and refreshing in mouthfeel and has the sweet and crisp flavor of asparagus. The sour and sweet and nutrient asparagus is rich in multiple nutrient substances such as protein, vitamins and amino acid, soft and delicious in dietary fiber, capable of promoting the appetite and helping digestion and beneficial for enhancing the immune function of a body and improving the disease prevention and resistance capacities, has the effects of promoting appetite, strengthening the spleens, softening the blood vessels, losing weight, thinning and preventing and resisting cancers, and is green and healthy life cultivation and health preservation food with the suitable acid and sweet mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of sweet and sour nutritious asparagus. Background technique [0002] Asparagus, also known as Shi Diaobo, is a perennial herb in the Asparagus family, and its tender stems can be eaten as vegetables. Asparagus tender stems are rich in protein, vitamins, minerals and trace elements needed by the human body. In addition, asparagus contains unique asparagine and a variety of steroidal saponins, which are effective for cardiovascular diseases, edema, cystitis, Leukemia has curative effect and also has anti-cancer effect, so long-term consumption of asparagus is beneficial to the spleen and stomach, and has a good therapeutic effect on many diseases of the human body. Asparagus, because of its edible tender stems, looks like reed shoots and asparagus, so many people in China are used to calling Shi Diaobo as asparagus. The branches and leaves of aspa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/324A23V2200/326A23V2200/332A23V2200/308A23V2200/30
Inventor 高磊陈正宏
Owner 高磊
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