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Processing method of zingiber mioga rose pickle

A processing method and technology of scallions, applied in the fields of application, food preparation, food science, etc., can solve problems such as unseen kimchi

Inactive Publication Date: 2009-09-23
南通市通州区十总晨友农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, various pickles made of vegetables that are common on the market are very popular among people, but so far, most of the pickles are prepared with a large number of traditional vegetables as the main raw material. , but no kimchi made with Suohe as the main raw material

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0009] 1. Pickled mino-he vegetable base: remove the outer petals of the tender flower rachis min-he, which are excavated after autumn, wash them, cut them into filaments, soak them in warm water at 35-45°C for 10-20 minutes, and then remove them. After washing, drain the water, weigh 100 kg, add 15 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 drained salt water from the tank, and refill it In the tank, compact it, add 15-18% salt water, the amount of salt water added should submerge the shiitake shreds, seal the mouth of the tank tightly, marinate for 7 days, and obtain 100 kg of marinated mint lotus greens;

[0010] 2. Make regular vegetable kimchi base: Weigh 30 kg of cabbage stalks washed and drained, 30 kg of carrots, 4 kg of sharp red peppers, shred, put them in a ventilated place to dry until wilting, then weigh 0.3 kg of cooking wine, 6 kg of table salt, mix well and put it into a ...

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PUM

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Abstract

The invention relates to a processing method of a zingiber mioga rose pickle. The zingiber mioga rose pickle is prepared through cleaning, picking, blending, preserving, canning and disinfecting the floral axes of zingiber mioga rose belonging to a Zingiberaceae plant. The prepared leisure food not only has special flavor of ginger, but also has the health effects of promoting the digestion, clearing away heat and toxic material, tonifying qi and invigorating yang. The zingiber mioga rose pickle is suitable for serving as a side dish.

Description

Technical field: [0001] The invention belongs to the field of agricultural and sideline product processing, in particular to a processing method of mino-he pickles. Background technique: [0002] At present, various pickles made of vegetables that are common on the market are very popular among people, but so far, most of the pickles are prepared with a large number of traditional vegetables as the main raw material. , but no kimchi made with mino as the main raw material. [0003] Minota (scientific name Zingiber mioga Rose), also known as wild ginger and monkey ginger, is a subtropical perennial herb of the genus Zingiberaceae. Its buds, flower rachis and underground stems are all edible, mainly edible flower rachis. The taste is fragrant and slightly sweet, rich in nutrition, and has the effects of clearing heat and detoxifying, replenishing qi and strengthening yang. It is a unique and precious wild vegetable. In order to overcome the seasonal centralized harvesting o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 汪盛松
Owner 南通市通州区十总晨友农产品有限公司
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