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Salted and pickled vegetables and making method thereof

A technology for hydrochloric acid vegetables and celery, which is applied in the field of food processing, can solve the problems that the hydrochloric acid vegetables are not sour and have no health-preserving effect, etc., and achieve the effect of preventing and treating atherosclerosis.

Inactive Publication Date: 2017-12-01
全亚力
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing hydrochloric pickled vegetables are pickled with green vegetables as the main ingredient. Seasonings such as chili, sweet wine, and rock sugar are added during the pickling process. The traditional hydrochloric pickled vegetables do not have a prominent sour taste and have no other health-preserving effects. According to the needs of consumers for taste and health effects, in the prior art, celery is used as the main ingredient, and the technology of adding fennel and dandelion has not yet appeared.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of sauerkraut, comprising the following steps:

[0019] (1) Preparation: Select 24Kg of celery, 18Kg of fennel, and 7Kg of dandelion, clean them with clean water, drain and set aside;

[0020] (2) Dehydration: Cut the washed and drained celery, fennel, and dandelion into small pieces, put them in a container, sprinkle 2Kg of salt, stir well and let stand for 35 minutes, sieve to remove water, and get dehydrated raw materials, spare;

[0021] (3) Preparation of marinade: 7Kg pepper, 4Kg Chinese prickly ash, 0.5Kg five-spice powder, 5Kg rock sugar, 1Kg mint, 3Kg chopped lemons have been put into the container, and the vegetables obtained in step (2) are added and dehydrated with salt The obtained brine is fully stirred, and the marinade is obtained and set aside;

[0022] (4) Pickling: Put the dehydrated raw materials into the container, pour the marinade into the container, pour in 2Kg white wine, put the marinade in the pickle jar, seal the mouth ...

Embodiment 2

[0024] A preparation method of sauerkraut, comprising the following steps:

[0025] (1) Preparation: Select celery 23Kg, fennel 19Kg, dandelion 6Kg, rinse with clean water, drain and set aside;

[0026] (2) Dehydration: Cut the washed and drained celery, fennel, and dandelion into small pieces, put them in a container, sprinkle 2.5Kg of salt, stir well and let stand for 30 minutes, sift to remove water, and then dehydrate The last raw material, spare;

[0027] (3) Preparation of marinade: 8Kg pepper, 3Kg peppercorns, 0.6Kg five-spice powder, 4Kg rock sugar, 2Kg mint, 2Kg chopped lemons have been put into the container, and the vegetables obtained in step (2) are added and dehydrated with salt The obtained part of the salt water is fully stirred, and the marinade is obtained, and set aside;

[0028] (4) Pickling: Put the dehydrated raw materials into the container, pour the marinade into the container, pour in 3Kg white wine, put the marinade in the pickle jar, seal the mouth...

Embodiment 3

[0030] A preparation method of sauerkraut, comprising the following steps:

[0031] (1) Preparation: select celery 22Kg, fennel 20Kg, dandelion 5Kg, clean with water, drain and set aside;

[0032] (2) Dehydration: Cut the washed and drained celery, fennel, and dandelion into small pieces, put them in a container, sprinkle 3Kg of salt, stir well and let stand for 25 minutes, sieve to remove water, and get dehydrated raw materials, spare;

[0033] (3) Preparation of marinade: 9Kg chili, 2Kg Chinese prickly ash, 0.7Kg five-spice powder, 3Kg rock sugar, 3Kg mint, 1Kg chopped lemons have been put into the container, and the vegetables obtained in step (2) are added and dehydrated with salt The obtained part of the salt water is fully stirred, and the marinade is obtained, and set aside;

[0034] (4) Pickling: Put the dehydrated raw materials in the container, pour the marinade into the container, pour in 4Kg white wine, put the marinade in the pickle jar, seal the mouth of the ja...

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PUM

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Abstract

The invention discloses a hydrochloric acid vegetable and a preparation method thereof, comprising the following raw materials in parts by weight: 22-24 parts of celery, 18-20 parts of fennel, 1-3 parts of mint, 5-7 parts of dandelion, and 10 parts of salt ‑12 parts, 7‑9 parts of pepper, 2‑4 parts of Chinese prickly ash, 0.5‑0.7 parts of five-spice powder, 3‑5 parts of rock sugar, 2‑4 parts of white wine, 1‑3 parts of lemon, through preparation, dehydration, and preparation of marinade The hydrochloric cabbage prepared by the steps of , pickling, etc. is spicy in acid, sweet in spicy, and has a crisp taste. At the same time, fennel and dandelion are added, so that the hydrochloric cabbage of the present application is rich in vitamin A, vitamin B1, Vitamin B2, vitamin C and vitamin P, calcium, iron, phosphorus and other mineral content also have the effects of lowering blood pressure, lowering blood lipids, preventing and treating atherosclerosis, diuretic, laxative, jaundice, choleretic, stomach and qi.

Description

technical field [0001] The technical field of food processing of the present invention particularly relates to a kind of hydrochloric acid vegetable and its preparation method. Background technique [0002] Fennel, also known as Xiaohuaixiang, is also called coriander, fennel, fennel seeds, valley fragrance (Sichuan, Guizhou), and fennel. The stems and young leaves of fennel can be used as vegetables and seasonings. Dried ripe fruit of fennel. Fennel is rich in vitamins B1, B2, C, PP, carotene and cellulose. It is the fennel oil that causes it to have a special spicy smell, which can stimulate the nerves and blood vessels of the stomach, and has the effect of strengthening the stomach and regulating qi, so it is a good combination An excellent vegetable for meat and oil, it can relieve qi, dispel cold and relieve pain. [0003] Celery is rich in vitamin A, vitamin B1, vitamin B2, vitamin C and vitamin P, calcium, iron, phosphorus and other minerals, in addition to protein,...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/10A23L29/00
CPCA23L19/20A23L29/00A23L33/10A23V2002/00
Inventor 全亚力
Owner 全亚力
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