Processing method of platycodon grandiflorus pickle

A processing method and technology of bellflower, applied in the field of processing bellflower kimchi, can solve problems such as failure to be further utilized

Inactive Publication Date: 2009-09-23
汪盛松
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

This makes Platycodon grandiflorum, a commonly used Chinese herbal medicine, not be further utilized in the food process

Method used

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Examples

Experimental program
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Embodiment Construction

[0009] 1. Pickled platycodon stalks: remove the fibrous root of the annual platycodon root excavated after autumn, cork, wash, cut into filaments, soak in warm water at 35-45°C for 5-8 hours, and remove the bitterness. Weigh 100 kg, add 18 kg of refined table salt, mix well, put it into the tank, compact it, pour the tank once a day, marinate for three days, take out the salt water from the tank, put it back into the tank, and compact it , add the salt water of 15~20% concentration, add the salt water amount and submerge bellflower shreds, seal the cylinder mouth tightly, marinate for 7 days, obtain 100 kilograms of pickled bellflower dish;

[0010] 2. Make conventional vegetable kimchi base: Weigh 30 kg of cabbage washed and drained, 30 kg of radish, 4 kg of sharp red pepper, shred, put in a ventilated place to dry until wilting, then weigh 0.3 kg of cooking wine, Chinese prickly ash 0.2 kilograms, 0.1 kilograms of ginger powder, 6 kilograms of salt, mix well and put them int...

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Abstract

The invention relates to a processing method of a platycodon grandiflorus pickle. The platycodon grandiflorus pickle is prepared through cleaning, pickling, blending, preserving, canning and disinfecting the underground fleshy roots of platycodon grandiflorus. The prepared leisure food not only has special taste, but also has the functions of promoting the digestion, simulating the appetite, diffusing the lung and eliminating the sputum. The platycodon grandiflorus pickle is fragrant and delicious and is suitable for serving as a side dish.

Description

Technical field: [0001] The invention belongs to the field of agricultural by-product processing, in particular to a processing method of bellflower pickles. Background technique: [0002] At present, the common various pickles made of vegetables on the market are very popular among the people, but so far, most of the pickles are formulated with traditional vegetables as the main raw material. There is no kimchi made from Platycodon grandiflorum as the main raw material. This makes Platycodon grandiflorum, a commonly used Chinese herbal medicine, fail to be further utilized in the food process. [0003] Platycodon grandiflorus (Platycodon grandiflorus) is a perennial herb of Platycodonaceae. It is wild in all parts of the north and south of my country. It has been a traditional Chinese herbal medicine in my country. Especially rich in more than 20 kinds of trace elements. Motherland medicine believes that it has the effects of promoting the lungs and eliminating phlegm, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23B4/10A23L19/20A23L33/00
Inventor 汪盛松
Owner 汪盛松
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