Dried helianthus tuberosus l dish and production method thereof

A technology of Jerusalem artichoke and dried vegetables, applied in the food field, can solve the problems of inconvenient storage and carrying, few dried vegetable products, unable to meet market demands, etc., and achieves the effects of no toxic and side effects, increasing storage time, and meeting market demands.

Inactive Publication Date: 2016-06-01
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, Jerusalem artichoke products on the market are mostly 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
Comparison scheme
Effect test

Embodiment 1

[0021] A dried artichoke vegetable, characterized in that it is made of the following raw materials in weight ratio: 80-120 parts of Jerusalem artichoke, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed, 1-3 parts of white wine 2-5 parts of light tempeh, 2-5 parts of scallion, 2-5 parts of fig, 2-5 parts of gallinaceous gold, and 1-3 parts of kelp.

[0022] 100 parts of Jerusalem artichoke, 5 parts of refined salt, 3 parts of rock sugar, 2 parts of aniseed food, 2 parts of white wine, 3 parts of light tempeh, 3 parts of scallion, 3 parts of fig, 3 parts of gallinaceous gold, and 2 parts of kelp.

[0023] The steps of its production method are:

[0024] Step 1. According to the weight ratio, select high-quality Jerusalem artichoke, wash it with clean water, and slice it for later use;

[0025] Step 2. Add water to the pot and heat until the water temperature is 80-100°C, put the Jerusalem artichoke into the pot and cook for 30-60 seconds;

[...

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PUM

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Abstract

The present invention discloses a dried helianthus tuberosus l dish and a production method thereof, wherein the dried helianthus tuberosus l dish is prepared from the following raw materials by weight: 80-120 parts of helianthus tuberosus l, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of semen sojae praeparatum, 2-5 parts of allium macrostemon bunge, 2-5 parts of ficus carica, 2-5 parts of chicken's gizzard membrane, and 1-3 parts of kelp, and washing, blanching, drying in the sun, sousing, dewatering, packaging and other processes are performed to prepare the dried helianthus tuberosus l dish. According to the present invention, when the helianthus tuberosus l is placed into the sousing container and is soused, the helianthus tuberosus l retains the refreshing and elegant taste of semen sojae praeparatum, allium macrostemon bunge, ficus carica, chicken's gizzard membrane, and kelp, such that the aroma of the helianthus tuberosus l is increased, the flavor of the helianthus tuberosus l is increased, and the taste is good and delicious; the sousing components and the helianthus tuberosus l are packaged so as to prolong the taste preservation time; and the eating method and the processing method of the helianthus tuberosus l are increased, the helianthus tuberosus l is easy to eat in home and restaurants, the market of the helianthus tuberosus l is effectively broadened, and the market requirement is met.

Description

technical field [0001] The invention relates to the technical field of food, in particular to dried Jerusalem artichoke and a preparation method thereof. Background technique [0002] Jerusalem artichoke tubers are storage-resistant and rich in amino acids, sugars, vitamins, etc. Each 100 grams of tubers contains 79.8 grams of water, 0.1 grams of crude protein, 0.1 grams of fat, 16.6 grams of carbohydrates, 0.6 grams of crude fiber, 2.8 grams of ash, and 49 mg of calcium , phosphorus 119 mg, iron 8.4 mg, vitamin B10.13 mg, vitamin B20.06 mg, niacin 0.6 mg, vitamin C6 mg, and rich in inulin, pentosan, starch and other substances. Jerusalem artichoke tubers are white, thin, crisp and tender, and have no peculiar smell. They can be eaten raw, fried, boiled or fried in slices. If they are marinated into pickles or preserved, they will have a unique flavor. Jerusalem artichoke is a kind of excellent raw material that is free from pest damage and pesticide pollution, and is suita...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/214A23L1/29
CPCY02A40/90
Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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