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Pickling method of garlic chive roots

A leek root and vegetable leaf technology, which is applied to the functions of food ingredients, food ingredients as antimicrobial preservation, food ingredients as odor improvers, etc., can solve problems such as excessive nitrite, unstable color, and inconsistent taste , achieve the effect of increasing appetite, preventing getting angry, and unique taste

Inactive Publication Date: 2016-06-15
ZHENYUAN SONGZIDI GREEN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of inconsistent taste, excessive nitrite, unstable color, etc., the invention provides a pickling method of leek root, so that the leek root has a complete color, fragrance, crispy and delicious taste, and has a long color and shelf life without additives

Method used

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  • Pickling method of garlic chive roots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Prepare materials according to the following parts by mass:

[0023] 1 part of fresh leek root, 0.006 part of salt, 0.08 part of pepper, 0.005 part of pepper, 0.4 part of white sugar, 0.05 part of rice wine, 0.02 part of licorice, 0.003 part of Eucommia, 0.3 part of aloe leaf;

[0024] Wherein, the chili is fresh chili, and is pulverized to a particle size of 60 mesh;

[0025] (2) Add 2 parts of water to licorice and Eucommia in step (1) and heat to boiling for 8 minutes. After cooling to room temperature, add 0.002 parts of white sugar to enhance the color persistence and stability of the soup. Mix well and filter out the solids , to get the soup stock;

[0026] (3) Sprinkle salt into the washed fresh leek root and mix well, then let it stand for 48 hours, then soak it in the soup stock in step (2) for 15 hours, remove and drain until the water content is 10%;

[0027] (4) Wash, peel and cut the aloe vera leaves in step (1), add 0.01 part of rice wine in step (1)...

Embodiment 2

[0032] (1) Prepare materials according to the following parts by mass:

[0033] 1 part of fresh leek root, 0.006 part of salt, 0.06 part of pepper, 0.004 part of pepper, 0.3 part of white sugar, 0.04 part of rice wine, 0.01 part of licorice, 0.003 part of Eucommia, 0.2 part of aloe leaf;

[0034] Wherein, the chili is fresh chili or air-dried chili, and is crushed to a particle size of 20 mesh;

[0035] (2) Add 1 part of licorice and Eucommia ulmoides in step (1) and heat to boiling for 5 minutes. After cooling to room temperature, add 0.001 part of white sugar to enhance the color persistence and stability of the soup. Mix well and filter out the solids , to get the soup stock;

[0036] (3) Sprinkle salt into the washed fresh leek root and mix well, then let it stand for 48 hours, then soak it in the soup stock in step (2) for 10 hours, remove and drain until the water content is 10%;

[0037] (4) Wash, peel and cut the aloe leaves in step (1), add 0.01 part of rice wine in...

Embodiment 3

[0042] (1) Prepare materials according to the following parts by mass:

[0043] 1 part of fresh leek root, 0.006 part of salt, 0.1 part of pepper, 0.006 part of pepper, 0.5 part of white sugar, 0.06 part of rice wine, 0.03 part of licorice, 0.004 part of Eucommia, 0.5 part of aloe leaf;

[0044] Wherein, the chili is fresh chili or air-dried chili, and is crushed to a particle size of 80 mesh;

[0045] (2) Add 3 parts of water to the licorice and Eucommia in step (1) and heat to boiling for 10 minutes. After cooling to room temperature, add 0.003 parts of white sugar to enhance the color persistence and stability of the soup. Mix well and filter out the solids , to get the soup stock;

[0046] (3) Sprinkle salt into the washed fresh leek root and mix well, then let it stand for 48 hours, then soak it in the soup stock in step (2) for 18 hours, remove and drain until the water content is 10%;

[0047] (4) Wash, peel and cut the aloe vera leaves in step (1), add 0.02 part of ric...

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Abstract

The invention discloses a pickling method of garlic chive roots. Liquorice and eucommia bark are cooked, a soup base is obtained, edible salt is scattered to fresh garlic chive roots, and the mixture is uniformly stirred, left to stand, put in the soup base to be soaked and drained; aloe leaves are cut into small pieces, rice wine is added, and soaked aloe pieces are obtained; the treated garlic chive roots and the soaked aloe pieces are uniformly mixed, chili, Chinese red pepper and white granulated sugar are added, the mixture is uniformly stirred, rice wine is added, the mixture is stirred, left to stand and put in a dry and clean clay jar, a layer of vegetable leaves are laid, Pu'er tea is laid between the vegetable leaves and an opening of the clay jar, and the pickled garlic chive roots are obtained after months of natural fermentation. The pickled garlic chive roots are delicious, taste unique and crisp, have special fragrant and sweet flavor, spicy taste and mellow aroma of the Pu'er tea, can promote the appetite, promote gastric secretion and help digestion, further can moisten the intestinal tract, are anti-inflammatory and antibacterial and can prevent inflammation. The picked garlic chive roots don't contain nitrite after the jar is opened for eating, the guarantee period is as long as one year after the jar is opened, no nitrite is generated and no mildew is caused in the guarantee period, and the pickled garlic chive roots have stable flavor, unchanged color and durable crispness.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a method for pickling leek roots. Background technique [0002] Leek root is the root of Liliaceae plant Allium, which can be collected throughout the year, washed, used fresh or dried. The root of leek is pungent in taste and warm in nature; it enters the liver, stomach and kidney meridians. It has the effects of warming the middle and appetizing, promoting qi and blood circulation, tonifying the kidney and yang, and dispelling blood stasis. Leek root can cure cold abdominal pain, food accumulation, abdominal distension, laxative, chest pain, red and white discharge, epistaxis, hematemesis, lacquer sores, sores and bruises. [0003] Leek root has aphrodisiac, bactericidal, anti-inflammatory, and laxative effects. Folks have found that leek root has the effect of stopping bleeding and relieving pain, that is, after frying, leek root is processed into powder, which is an excellent t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/10A23V2200/16A23V2200/15A23V2200/32A23V2200/30
Inventor 周邦荣徐亚玲徐源茂徐明刚
Owner ZHENYUAN SONGZIDI GREEN FOOD CO LTD
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