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Method of cooking nutritious salted cauliflower

A production method and technology of cauliflower, which is applied in the field of food processing, can solve the problems that the nutritional value and delicacy are not fully exploited, and the method of eating cauliflower is monotonous, so as to enhance detoxification ability, reduce the risk of heart disease and stroke, and prevent coagulation. block effect

Inactive Publication Date: 2007-10-31
巩雷雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as far as the eating habits of our country are concerned, the general eating method of cauliflower is slightly monotonous, and its nutritional value and delicacy have not been fully explored.

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0007] Example: Take 6 kilograms as an example: First, mix the cauliflower marinated with salt evenly into the seasoning, then add 18 grams of Chinese prickly ash, 20 grams of star anise, 38 grams of fennel, 9 grams of green onion, 10 grams of grass buckle, and 10 grams of ginger. gram, 10 grams of white buckle, 28 grams of cinnamon and 5 grams of cloves, mix well, put it on the pot and heat it for 10 minutes.

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PUM

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Abstract

The invention discloses a preparing method of cauliflower nutritious salted vegetable, which comprises the following steps: pickling the cauliflower with salt; stirring into condiment evenly; heating; boiling for 10 min; getting the product. This invention possesses detailed raw material, fine production and abundant nutritious value, which can eliminate the danger of heart disease and wind stroke.

Description

technical field [0001] The invention relates to food processing technology. It can enrich the edible methods of cauliflower, so that its nutritional value and delicacy can be fully displayed. Background technique [0002] Cauliflower, also known as cauliflower, is evolved from cabbage and originated from the Mediterranean coast of Europe. It ranks fourth among the top 10 healthy foods recommended by Time magazine. The edible part of cauliflower is its curd, which is very rich in nutrients. According to statistics, every 100 grams of cauliflower contains 2.4 grams of protein, 0.4 grams of fat, 3 grams of carbohydrates, 18 mg of calcium, 53 mg of phosphorus, 0.7 mg of iron, and rich carotene, vitamin C, vitamin K and other trace elements. Ancient Westerners discovered that eating cauliflower often has the effects of refreshing the throat, opening the voice, moistening the lungs, and relieving coughs, so they called cauliflower a god-given medicine and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/237A23L1/221A23L19/20A23L27/10A23L27/40
Inventor 巩雷雷
Owner 巩雷雷
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