Pickled Chinese chive root and Chinese chive leaf and method of manufacturing the same

A leek root and leek leaf technology is applied in food preparation, application, climate change adaptation and other directions, and can solve the problem of inability to reserve a large amount of raw materials, large-scale long-term stable production, nitrite or mildew, and poor quality of leek roots and leek leaves. With effective guarantee and other issues, to achieve the effect of natural color, long aftertaste and soft and crisp entrance

Inactive Publication Date: 2008-01-23
丹寨县金海绿色食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is not suitable for being too far away from the origin of raw materials. Long-distance transportation of raw or semi-dry raw materials

Method used

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Examples

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Embodiment

[0030] (1) Remove those fresh leek roots and fresh leek leaves that have peculiar smell or mildew or yellow leaves, and spread the leek roots and leek leaves on a clean cement dam or drying equipment and turn them in the sun to evaporate part of the water , under the action of the sun's light and heat, promote the formation of various lipids and various chemical changes in the body, and enhance enzyme activity. If it is cloudy and rainy, it can also be dried or dried, but the time is long, the cost is high, and the effect is not as good as drying in the sun. The products made after drying in the sun have the unique "sun fragrance" of drying in the sun and are of high quality. . The present embodiment adopts the mode of drying in the sun. Dryness: Touch it with your hands, it is better to be hard and brittle at the beginning. The dryness standard is 4.5-6 kg of fresh leek roots dried to 1 kg of dried leek roots, 9-11 kg of fresh leek leaves dried to 1 kg of dried leek leaves, ...

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PUM

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Abstract

A cured leek root and leek leave are provide, which are prepared with the following method: fist of all, drying of raw materials: dry the leek root and leak leave; secondly, storage and alcoholization: pack and seal the raw materials with food plastic bag for 1 to 7 days to realize natural alcoholization; thirdly, clean and remove foreign matters: dip and soften the raw materials in clean water to remove the dust; fourthly, re-drying: to realize clean and dray raw materials; fifthly, curing: (1) making of pure sweet and sour product: add cool salty boiled water and sticky rice rum, mix them and store them in large pottery jug for 2 to10 months; (2) making of sour and spicy product; (3) making of sauce fragrant product: sixthly, take out from the jug and pack separately. Because no artificial color or preserving agent are added to the leek root and leek leave in the invention, the cured product, which has the advantages of natural luster, crystal shape, tender taste, permeating scent and lingering aftertaste, can be taken as an appropriate health-improving food to be presented to relatives and friends.

Description

technical field [0001] The invention relates to a kind of pickling of vegetables, in particular to the pickling of leek root and leek leaf. Background technique [0002] Chives originate in eastern Asia and are widely cultivated in my country. Wild leeks grow in mountain valleys in Guizhou without pollution. Leek belongs to Liliaceae, a perennial herb with strong tillering ability, slender, flat and soft leaves, emerald green. The vegetable chives available on the market are chive leaves. The root system of leeks is relatively developed. The roots of leeks have a bitter taste and more crude fiber. After treatment, they are as edible as leek leaves. [0003] Today, human beings have entered the age of information networks. The fast-paced life makes people feel heavy load and pressure. With the improvement of living standards and the influence of bad living habits, many people have the symptoms of "three highs and one low". (i.e. high blood pressure, high blood fat, high in...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCY02A40/90
Inventor 陆昌海
Owner 丹寨县金海绿色食品有限公司
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