Method for making traditional Chinese herbal pickled garlic
A processing method and technology of traditional Chinese medicine, applied in the direction of bacteria used in food preparation, functions of food ingredients, bifidobacteria, etc., to achieve the effects of helping digestion, convenient and hygienic eating, and preventing colorectal cancer
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Embodiment 1
[0021] A processing method of soaking garlic in traditional Chinese medicine, comprising the following steps:
[0022] (1) Garlic is peeled, washed, and dried;
[0023] (2) Put it in a water-free and oil-free utensil, pour the sweet and sour juice that has not passed through the garlic, and add Chinese medicine auxiliary materials when marinating the garlic. The preparation method of the sweet and sour sauce is: according to the ratio of 5:4 Weigh the sugar and aged vinegar and put them into a pot to boil, add 1% salt by weight of the sweet and sour juice while hot, and add 1% of traditional Chinese medicine adjuvant (calculated with the sweet and sour juice as the substrate) after cooling to room temperature;
[0024] (3) Store at room temperature after sealing, pack after changing color and taste.
[0025] The traditional Chinese medicine auxiliary materials include the following raw materials in parts by weight: 40 parts of Atractylodes atractylodes, 30 parts of Magnolia o...
Embodiment 2
[0028] A processing method of soaking garlic in traditional Chinese medicine, comprising the following steps:
[0029] 1) Peel the garlic, wash it, and dry it;
[0030] 2) Put it in an anhydrous and oil-free utensil, pour in the sweet and sour juice that has not been soaked in garlic, and add Chinese medicine auxiliary materials when marinating the garlic. Take sugar, mature vinegar, white vinegar and rice vinegar, put them into a pot and boil, add 2% salt by weight of sweet and sour juice while it is hot, and add 2% of traditional Chinese medicine auxiliary materials (calculated with sweet and sour juice as the substrate) after cooling to room temperature ;
[0031] 3) Store at room temperature after sealing, pack after changing color and taste.
[0032] The traditional Chinese medicine auxiliary materials include the following raw materials in parts by weight: 55 parts of Atractylodes atractylodes, 40 parts of Magnolia officinalis, 70 parts of tangerine peel, 20 parts of c...
Embodiment 3
[0035] A processing method of soaking garlic in traditional Chinese medicine, comprising the following steps:
[0036] 1) Peel the garlic, wash it, and dry it;
[0037] 2) Put it in an anhydrous and oil-free utensil, pour in the sweet and sour juice that has not been soaked in garlic, and add Chinese medicine auxiliary materials when marinating the garlic. Take sugar, mature vinegar, white vinegar and rice vinegar, put them into a pot and boil, add 3% salt by weight of sweet and sour juice while it is hot, and add 3% of traditional Chinese medicine auxiliary materials (calculated with sweet and sour juice as the substrate) after cooling to room temperature ;
[0038] 3) Store at room temperature after sealing, pack after changing color and taste.
[0039] The traditional Chinese medicine auxiliary materials include the following raw materials in parts by weight: 70 parts of Atractylodes atractylodes, 50 parts of Magnolia officinalis, 90 parts of tangerine peel, 35 parts of c...
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