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Green aloe vegetables pickled in soy sauce

A kind of aloe vera and green technology, applied in the field of green nutrition and health care edible aloe vera pickles, can solve the problems of unsuitable pickled pickles, dehydration, fading, softening and lack of nutritional change loss, etc., and achieve the effect of enhanced absorption

Inactive Publication Date: 2004-12-29
颜世芳 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And there is no report domestically about the patent or document of researching and developing aloe pickled vegetables, and there are only a few in foreign countries, only see Japanese one invention patent: the manufacturing method of アロエの按物およひその (Makino qiao: special open flat 9-94057)
The invention patent uses Japanese aloe vera "キダチアロエ" as the main ingredient for pickling, and achieves the effects of deodorization and debitterness, but the problems are: (1) The experiment proves that garlic is used for deodorization, and honey, bonito products, etc. are used for deodorization. Bitterness is just a passive method, and choosing the appropriate leaf age and variety of aloe vera, as well as the appropriate pickling process, is the fundamental method for deodorization and debitterness; Aloe vera "キダチアロエ" itself has a strong odor and bitterness. In addition, it is a perennial leaf that contains aloin, aloin and other bitter and odorous substances and cellulose. Eating too much is prone to symptoms such as borborygmus and diarrhea. , not suitable for pickled pickles; (3) The technology used by Makino Qiao lacks technical measures to solve the dehydration, discoloration, softening and nutrient loss during the pickling process of aloe vera

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The production process is:

[0028] 1.1 Salted: Take the annual "Chinese Aloe" or "Yuanjiang Aloe" or "Shangnong Daya Aloe" or "Aloe Curaçao" or "Aloe arborescens" young plants and / or fresh leaves 80Kg plus carrot and cucumber 10Kg each The main mix is ​​washed with clean water and sterilized by 300 times of sodium dichloroethylene urate for 15 minutes. After washing, it is soaked in 0.1-0.2% sodium phytate solution for 30 minutes. After washing, it is dried and added for every 100 kg of the main mix. Containing calcium and magnesium salt (Na:Ca:Mg is 100:2:0.05) 20Kg, spread a layer of the main mix in a sterilized and clean marinating tank, and sprinkle a layer of calcium-containing salt, and place it on top after spreading. The heavy object is pressed for salting for 48 hours, and the vat is turned twice in the middle to make the salting evenly in the vat.

[0029] 1.2 Desalination: After the main mixture is salted, cut into 0.7-1.0cm 3 The left and right vegetables, then...

Embodiment 2

[0034] The production process is:

[0035] 2.1 Salting: Take the annual "Chinese Aloe" or "Yuanjiang Aloe" or "Shangnong Daya Aloe" or "Aloe Curaçao" or "Aloe arborescens" young plants and / or fresh leaves 80Kg and peeled lettuce 20Kg to make the main After washing with water, soak in 0.2% peroxyacetic acid solution for about 1 min., soak in 0.2% sodium phytate solution for 30 minutes. After washing, let it dry, add calcium for every 100 kg of main compound , Magnesium salt (Na:Ca:Mg is 100:2:0.05) 20Kg, spread a layer of the main ingredient mixture in the sterilized and clean marinating tank, and sprinkle a layer of calcium-containing salt, and place a heavy object on top of it after spreading. Let it be salted for 48 hours, turn the vat twice in the middle so that the salt in the vat is evenly salted up and down.

[0036] 2.2 Desalination: After the main mixture is salted, cut into 0.7-1.0cm 3 The left and right diced vegetables, then add water to desalinate at a water-to-materia...

Embodiment 3

[0041] The production process is:

[0042] 3.1 Salting: Take the annual "Chinese Aloe" or "Yuanjiang Aloe" or "Shangnong Daya Aloe" or "Aloe Curaçao" or "Aloe arborescens" young plants and / or fresh leaves 80Kg plus carrot and cucumber 10Kg each The main mix is ​​washed with clean water and disinfected by 300 times of sodium dichloroethylene urate for 15 minutes. After washing, it is soaked in 0.2% sodium phytate solution for 30 minutes. After washing, it is dried, and calcium is added for every 100 kg of the main mix. , Magnesium salt (Na:Ca:Mg is 100:2:0.05) 20Kg, spread a layer of the main ingredient mixture in the sterilized and clean marinating tank, and sprinkle a layer of calcium-containing salt, and place a heavy object on top of it after spreading. Press the salt for 12 hours, turn the vat once in the middle so that the salt in the vat is evenly salted up and down.

[0043] 3.2 Desalination: After the main mixture is salted, cut into 0.7-1.0cm 3 The left and right vegetabl...

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PUM

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Abstract

The present invention is one kind of green health aloe pickles. Natural or artificially cultivated pollution-free edible aloe as main material, fresh carrot, cucumber and peeled lettuce as fitting, and scallion, fresh ginger, chili, walnut kernel or sesame, salt, sugar, gourmet powder and other supplementary material are processed through special process to form the aloe pickle. The aloe pickle has special smell, crisp, tender and smooth taste, proper salinity and bad smell, and is one kind of green nutritive health food.

Description

Technical field: [0001] The present invention is a green nutritious and health-care type edible aloe pickle, which is made of natural or non-polluted artificially cultivated edible aloe as the main ingredient; fresh carrot, cucumber or peeled lettuce as the main ingredient; onion, fresh ginger, pepper, Sesame kernels or walnut kernels, containing calcium, magnesium, zinc, potassium and auxiliary materials such as salt, sugar and monosodium glutamate, are made by special process sauce. It belongs to the category of green, nutritious and health-care sauce-based foods. Background technique: [0002] China’s food industry is a rapidly developing industry. During the 20 years from 1978 to 1998, the output value of the food industry increased from 47.1 billion yuan to 590 billion yuan, ranking first in the country’s industrial industry. China has a vast territory and abundant resources. With a thousand-year tradition of "same medicine and food", the development of natural, nutritious, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 颜世芳张玉梅徐新宇
Owner 颜世芳
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