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Pickling method of helianthus tuberosus

A technology of Jerusalem artichoke, fresh, applied in the field of food processing, which can solve problems such as inconsistent taste, excessive nitrite, unstable color, etc., and achieve the effect of increasing appetite, unique taste, and promoting gastric juice secretion

Inactive Publication Date: 2016-06-29
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 Jerusalem artichoke, so that the Jerusalem artichoke 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 helianthus tuberosus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Prepare materials according to the following parts by mass:

[0025] 1 part of fresh Jerusalem artichoke, 0.03 part of pepper, 0.004 part of Chinese prickly ash, 0.2 part of rose syrup, 0.05 part of rice wine, 0.02 part of Luo Han Guo, 0.003 part of lotus leaf;

[0026] Wherein, the chili is fresh chili or air-dried chili, and is crushed to a particle size of 60 mesh;

[0027] Described rose syrup is to make according to the following steps:

[0028] A. Prepare materials according to the following components by mass: 1 part of edible rose petals, 2.5 parts of white granulated sugar, 0.8 part of honey, 0.2 part of plum brine, and 0.1 part of table salt;

[0029] B. Add white granulated sugar, honey, plum brine, and salt to the edible rose petals prepared in step A, and then fully stir until the water in the edible rose petals begins to overflow. When the exudation volume of the water quality liquid accounts for 35% of the volume of the mixed material, move it to 15...

Embodiment 2

[0036] (1) Prepare materials according to the following parts by mass:

[0037] 1 part of fresh Jerusalem artichoke, 0.02 part of pepper, 0.003 part of Chinese prickly ash, 0.2 part of rose syrup, 0.04 part of rice wine, 0.01 part of Luo Han Guo, 0.003 part of lotus leaf;

[0038] Wherein, the chili is fresh chili or air-dried chili, and is crushed to a particle size of 20 mesh;

[0039] Described rose syrup is to make according to the following steps:

[0040] A, prepare materials according to the following components by mass: 1 part of edible rose petals, 2 parts of white granulated sugar, 0.5 part of honey, 0.2 part of plum brine, 0.1 part of table salt;

[0041] B. Add white granulated sugar, honey, plum brine, and salt to the edible rose petals prepared in step A, and then fully stir until the water in the edible rose petals begins to overflow. When the exudation volume of the water-quality liquid accounts for 30% of the volume of the mixed material, move it to 10°C and...

Embodiment 3

[0048] (1) Prepare materials according to the following parts by mass:

[0049] 1 part of fresh Jerusalem artichoke, 0.05 part of pepper, 0.005 part of Chinese prickly ash, 0.3 part of rose syrup, 0.06 part of rice wine, 0.03 part of Luo Han Guo, 0.004 part of lotus leaf;

[0050] Wherein, the chili is fresh chili or air-dried chili, and is crushed to a particle size of 80 mesh;

[0051] Described rose syrup is to make according to the following steps:

[0052] A, prepare materials according to the following components by mass: 1 part of edible rose petals, 3 parts of white granulated sugar, 1 part of honey, 0.3 part of plum brine, 0.2 part of table salt;

[0053] B. Add white granulated sugar, honey, plum brine, and salt to the edible rose petals prepared in step A, and then fully stir until the water in the edible rose petals begins to overflow. When the exudation volume of the water quality liquid accounts for ~40% of the volume of the mixed material, move it to 18°C ​​an...

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Abstract

The invention discloses a pickling method of helianthus tuberosus. The pickling method comprises the following steps of adding water to siraitia grosvenorii and lotus leaves, and performing boiling so as to obtain a soup base; then putting fresh helianthus tuberosus into the soup base, soaking the fresh helianthus tuberosus in the soup base, and performing draining; uniformly mixing the processed helianthus tuberosus with hot peppers, Chinese prickly ash and rose sirup, adding rice wine, and performing stirring so as to obtain a mixture; and leaving the mixture to stand, placing the mixture after standing into a clay jar which is dry and clean, spreading a layer of vegetable leaves on mixed materials, spreading and stuffing Pu'er tea between the vegetable leaves and an opening of the clay jar, and performing natural fermentation for several months so as to obtain finished products. The pickled helianthus tuberosus is delicious and unique in mouth feel, has special crispness, sweetness, hot taste and mellow fragrance of the Pu'er tea, and can stimulate appetite, promote gastric secretion, help digestion and remove heat to cool blood. All the raw materials are effectively matched, so that the pickled helianthus tuberosus is easier to be tasty and attractive in color and maintains certain crispness. Through detection, when the clay jar is opened and the pickled helianthus tuberosus is eaten, the pickled helianthus tuberosus does not contain nitrite, after the clay jar is opened, the guarantee period of the pickled helianthus tuberosus is as long as 1 year, besides, during the guaranteed period, the nitrite is not generated, and the pickled helianthus tuberosus is free from mildew, stable in flavor, unchanged in color and lasting in crispness.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a pickling method of Jerusalem artichoke. Background technique [0002] Jerusalem artichoke, also known as Jerusalem artichoke, ghost ginger, is a perennial herb. There are massive underground stems and fibrous roots. Its underground tubers are rich in fructose polymers such as starch and inulin, which can be eaten, cooked or porridge, pickled pickles, dried Jerusalem artichoke in the sun, or used as raw materials for starch and alcohol production. [0003] Jerusalem artichoke, sweet, slightly bitter, cool in nature; has the effect of clearing away heat and cooling blood, reducing swelling. Studies have found that inulin extracted from Jerusalem artichoke can treat diabetes. It has a two-way regulating effect on blood sugar, that is, on the one hand, it can lower blood sugar in diabetic patients, and on the other hand, it can increase blood sugar in hypoglycemic patients. Studies ...

Claims

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Application Information

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