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Method for preparing codonopsis pilosula preserved fruit

A production method and technology of Codonopsis ginseng, applied in food preparation, confectionery, confectionery industry and other directions, can solve the problems of waste of nutrients, complicated operation, bitter taste of Codonopsis ginseng, etc., and achieve strict control of process indicators, good retention of nutrients, and taste. sweet effect

Inactive Publication Date: 2009-12-30
巫溪县瑞雪药材种植有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two eating methods are cumbersome to operate. For people who are weak and tired or want tonic, most people either drink half and half of the potion or soup, or just boil it once, and often give up halfway, resulting in limited efficacy of Codonopsis pilosula. The tonic effect is not good, and at the same time, the Codonopsis ginseng is boiled, and the nutrients rich in Codonopsis pilosula cannot all enter the medicine juice or soup, resulting in a waste of nutrients
And Codonopsis pilosula itself tastes bitter, and mouthfeel is poor, and people can't directly eat it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of the Radix Codonopsis dry product of the present embodiment, comprises the following steps:

[0019] a. Remove the epidermis of the fresh Codonopsis pilosula, wash it and soak it in clean water at 5°C for 2 days;

[0020] b. drying the soaked Codonopsis pilosula at a temperature of 35° C. for 2 days;

[0021] c. Use a needle to poke holes in the Codonopsis pilosula body in step b, with an interval of 2 cm between adjacent needle holes;

[0022] d, in parts by weight, mix white sugar 20, honey 25, sugar erosion 10 and white vinegar 1.5 to make honey juice;

[0023] e. Apply honey juice on the perforated Codonopsis ginseng body and place it for 3 days, then steam the Codonopsis pilosula, and the steaming time is 6 hours;

[0024] f. Drying the pickled Codonopsis pilosula at a temperature of 30° C. for 2 days to obtain the preserved Codonopsis pilosula product.

Embodiment 2

[0026] The preparation method of the preserved Codonopsis pilosula of the present embodiment may further comprise the steps:

[0027] a. Remove the epidermis of the fresh Codonopsis pilosula, wash it and soak it in clean water at 10°C for 4 days;

[0028] b, drying the soaked Codonopsis pilosula at a temperature of 50° C. for 3 days;

[0029] c. Use a needle to poke holes in the Codonopsis pilosula body in step b, with an interval of 3 cm between adjacent needle holes;

[0030] d, by weight, white sugar 30, honey 35, sugar erosion 20 and white vinegar 3.0 are mixed to make honey juice;

[0031] e. Apply honey juice on the Codonopsis ginseng body after punching and place it for 4 days, then steam the Codonopsis pilosula for 10 hours;

[0032] f. Dried the pickled Codonopsis pilosula at a temperature of 45° C. for 3 days to obtain the preserved Codonopsis pilosula product.

Embodiment 3

[0034] The preparation method of the preserved Codonopsis pilosula of the present embodiment may further comprise the steps:

[0035] a. Remove the epidermis of the fresh Codonopsis pilosula, wash it and soak it in clean water at 5°C for 3 days;

[0036] b, drying the soaked Codonopsis pilosula at a temperature of 40°C for 2 days;

[0037] c. Use a needle to poke holes in the Codonopsis pilosula body in step b, with an interval of 2 cm between adjacent needle holes;

[0038] d, in parts by weight, white sugar 25, honey 30, sugar erosion 15 and white vinegar 2.2 are mixed to make honey juice;

[0039] e, smear the honey juice on the Codonopsis ginseng body after punching and place it for 3.5 days, then steam the Codonopsis pilosula, and the steaming time is 7 hours;

[0040] f. Drying the pickled Codonopsis pilosula at a temperature of 35° C. for 2.5 days to obtain the preserved Codonopsis pilosula product.

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Abstract

The invention discloses a method for preparing codonopsis pilosula preserved fruit. The method comprises the procedures of immersing, air-curing, curing, stewing and baking. The immersing procedure can remove part of the astringent taste of codonopsis pilosula. During the curing, vinegar is added in honeydews to completely remove the astringent taste of the codonopsis pilosula. Technical indexes of the method are strictly controlled. The prepared codonopsis pilosula preserved fruit well keeps nutrient components, has good drug properties, and is appropriately hard, sweet and suitable for daily eating.

Description

technical field [0001] The invention relates to the field of crop processing, in particular to a method for making preserved Codonopsis pilosula. Background technique [0002] Codonopsis Codonopsis is a commonly used traditional Chinese medicine. It is a plant of the Codonopsis genus in the Campanulaceae family. It is native to Shangdang, Shanxi. Its roots are like ginseng, so it is named Codonopsis. Codonopsis pilosula is rich in saponins, inulin, fructose, phytosterols, trace alkaloids, a variety of essential amino acids and trace elements needed by the human body, which can nourish the middle and Qi, strengthen the spleen and lungs. There are generally two ways for people to eat Codonopsis pilosula, one is traditional Chinese medicine prescription, and the other is soup. By boiling, the medicinal effect of Codonopsis pilosula is dissolved in water, and people then ingest medicinal juice or soup to achieve the purpose of improvement or treatment. These two eating methods ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/34A23G3/36A23G3/48A23L1/29A23L33/00
Inventor 陈基禄金忠明刘演才
Owner 巫溪县瑞雪药材种植有限责任公司
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