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Pickled vegetable formula using stachys sieboldii Chinese artichoke as main raw material and its processing technology

A processing technology and main raw material technology, applied in food preparation, application, climate change adaptation, etc., can solve the problems of heavy earthy smell and poor taste, and achieve the effect of natural flavor, strong palatability and unique taste

Inactive Publication Date: 2004-03-03
高鸿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to solve the above-mentioned folk-made cadaver food, which has a strong earthy smell and poor taste, and to provide a food that can make full use of wild resources, improve people's eating quality, increase unique food flavor, and enrich people's table food. Recipe and processing technology of Lai Pin marinating with caddis silkworm as the main raw material

Method used

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Examples

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Embodiment Construction

[0007] Prepare the cadaveric pickled product of the present invention, after cleaning and removing impurities-salting-rinsing-soaking-prefabricated auxiliary materials-main, auxiliary, seasoning mixing-pickled-sterilization-packed into boxes, its specific implementation steps are:

[0008] 1. Cleaning and removing impurities: Rinse the main ingredient, the grass caddis, with water, and remove the broken pieces, small stems and other impurities.

[0009] 2. Salting: Add 14-18 kg of salt to the washed caddis worm for every 100 kg of weight, mix well, layer salting, and turn over and mix once every 10-12 hours. and four times.

[0010] 3. Rinse: Rinse the salted caddis with water, and then rinse with water for 3-4 hours until the water is filtered out.

[0011] 4. Soaking: put the caddis which has been filtered out of water into a container filled with 6-12% salt water for soaking, and use heavy objects to compress and compact the caddis in the container, and then seal it with s...

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Abstract

A preserved Chinese artichoke as a health-care food for protecting liver, kidney and lung is prepared from the Chinese artichoke through removing impurities, washing, salting, adding prepared hot pepper, vinegar, gourmet powder, yellow wine, and white sugar, stirring, preserving for 7-15 days and sterilizing. Its advantages are good taste and smell, unique eating feeling and high palatability.

Description

technical field [0001] The invention belongs to the technical field of food pickling and processing. Background technique [0002] Grass silkworm is a natural wild plant. Its common names are also called Diguniu, Yintiao, Dizi, Luohancai, Yuhuancai, Ganluer, Baotacai, snailscai, and ground silkworm. It belongs to herbaceous perennial plants, the edible part is underground tubers, and its meat is crisp and tender without fiber. Occasionally, a small number of folks soak the caddis silkworm directly in salt water and eat it. Because the processing method is simple, its earthy smell is heavy, and the taste is poor, it has not been popularized for consumption. Contents of the invention [0003] The object of the present invention is to solve the above-mentioned folk-made cadaver food, which has a strong earthy smell and poor taste, and to provide a food that can make full use of wild resources, improve people's eating quality, increase unique food flavor, and enrich people's ...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 高鸿
Owner 高鸿
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