Preparation method of common turnip foodstuffs

A technology for coriander root and food, which is applied in the field of vegetable preparation, can solve the problems of perishable perishable perishable and unfavorable storage and transportation of fresh coriander root products, and achieve the effect of easy storage

Inactive Publication Date: 2009-07-22
徐宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the technical problems such as perishable fresh coriander root, which is not conducive to storage and transportation, so as to provide a kind of food that

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Select, soak, and wash the fresh products of the root tubers and leaves of the coriander root (blanch the roots and leaves of the coriander for 1 to 3 minutes). Coriander root and Coriander root and leaf are mixed and put into the fermentation apparatus, add the fermented acid water (compound lactic acid bacteria such as the plant lactobacillus that is screened out, add in the nutrient solution rich in nutrient factors and cultivate by 16%~26% of total weight) , when the acidity of the fermentation broth is 0.3% to 0.6%), 23% to 30% of clean water is then closed and fermented under the conditions of 10 to 25°C for 20 to 45 days, and the acidity is 0.3% to 0.6%. Fermentation is mature, that is can enter the subsequent process.

[0069] The fermented and mature coriander root was taken out, washed, peeled and cut into coriander root silk (length×width×thickness: 40-100mm×2-10mm×2-10mm), centrifuged, dispersed, batched, mixed and stirred, bagged, Sealing, sterilization an...

Embodiment 2

[0071] Wash and peel the coriander root, cut it into shreds (length×width×thickness: 40-100mm×2-10mm×2-10mm), put it into the fermentation vessel and ferment it in a closed manner, and the temperature is required to be between 10°C and 25°C. Next, add 50%~65% of fermented sour water (compound lactic acid bacteria such as the screened plant lactic acid bacteria are added to the nutrient solution rich in nutrient factors for cultivation, and the acidity of the fermentation broth is 0.3%~0.6%), 28% to 43% of the clean water is evenly stirred and then sealed and fermented for 10 to 15 days, and the acidity is 0.3% to 0.6% and the fermentation is mature, and then the subsequent process can be entered.

[0072] After fermentation, it is taken out and made through the processes of centrifugation, dispersion, ingredients, mixing and stirring, bagging, sealing and sterilization.

Embodiment 3

[0074] When preparing the hot and sour shredded coriander root, the fresh coriander root product is fermented with reference to the steps of implementing 1 or 2, and the fermented coriander root is taken out, and the ingredients are mixed according to the following parts by weight:

[0075] Coriander root 85~90

[0076] Edible salt 3 to 6

[0077] Refined vegetable oil 3 to 6

[0078] Sichuan pepper oil 0.2~0.6

[0079] Sichuan pepper powder 0.05~0.2

[0080] MSG 0.6~0.7

[0081] I+G 0.03~0.04

[0082] Beef flavor 0.02~0.03

[0083] Chili extract 0.02~0.05

[0084] White sugar 0.04~0.05

[0085] Sodium dehydroacetate 0.03~0.04

[0086] Red pigment 0.004~0.005

[0087] Color protection 0.04~0.05

[0088] Coriander root juice 1.5~3.0

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PUM

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Abstract

The invention provides a method for preparing yuankanin food, which relates to the field of food processing technology and aims to solve the technical problems that fresh yuankanin is easy to rot and deteriorate, unfavorable for storage, transportation and the like. After cleaning the fresh yuankanin, the method for preparing yuankanin food further comprises the following steps that: a) a sealed container is added with yuankanin, fermentative acid water accounting for 15 to 65 percent of the weight of the yuankanin and clean water accounting for 20 to 43 percent of the weight of the yuankanin, and the three materials are well mixed and then fermented for 1 to 45 days at a temperature of between 10 and 25 DEG C; and b) when the acidity of fermented yuankanin juice reaches 0.3 to 0.6 percent, the yuankanin is taken out, cut, added and well mixed with ingredients. The method is applicable to the preparation of yuankanin food.

Description

technical field [0001] The invention relates to the field of food processing technology, in particular to a preparation method of vegetables. Background technique [0002] Coriander root, also known as Manjing, round root, and dish, is a biennial herb. Its appearance is similar to radish, and its plant height is about 20-50 cm. The leaves are pinnately compound or spoon-lobed, with coarse hairs, and the root bark is white, light green or purple. The tuberous roots are fleshy, spherical, oblate or sometimes oblong. The fibrous roots are mostly born on the taproots under the tuberous roots, with a sweet taste and high density. effect. From the perspective of ingredients, coriander root is rich in extremely high protein, crude fiber, calcium, phosphorus, iron and more than 20 kinds of micro-organisms, all of which are nutrients needed by the human body. [0003] The fresh coriander root products after picking are perishable and deteriorated, which is not conducive to storage...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23B7/10A23L19/20
Inventor 徐宁
Owner 徐宁
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