Fruit flavor pickle taking wild herbs as main materials

A main ingredient, kimchi technology, applied in the preservation of fruits/vegetables with acid, food preparation, food science, etc., can solve the problems of monotonous nutritional components, few researches on kimchi products, single variety, etc., to achieve unique flavor and improve bad taste , the effect of low cost

Inactive Publication Date: 2011-01-05
牛炎春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the kimchi products on the market are based on vegetables grown by people as the main raw material. The variety is relatively single and the nutritional content is monotonous, which cannot meet the needs of consumers in general.
Wild vegetables have been a hot spot for people to develop new types of vegetables since the 1990s. Especially in recent years, people are constantly pursuing food diversification and paying more attention to food health. Wild vegetables are more and more popular with some of their unique qualities. Welcome, however, there are very few studies on kimchi products with wild vegetables as the main raw material, and there is no research report on wild vegetable kimchi

Method used

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Examples

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Effect test

Embodiment Construction

[0015] A kind of fruit-flavored kimchi with wild vegetables as the main ingredient. Its main ingredients include purslane, bitter cabbage, shepherd's purse, radish, cucumber, apple, chestnut, pear, fresh lily, Jerusalem artichoke, lotus root, yam, young shoots of wolfberry, bright red Pepper, its percentage by weight accounts for 85% of the total amount of kimchi, including 40% of purslane, 10% of bitter vegetable, 10% of shepherd's purse, 3% of radish, 5% of cucumber, 7% of apple, 9% of chestnut, 2% of pear, fresh Lily 4%, Jerusalem artichoke 4%, lotus root 3%, yam 4%, wolfberry bud 4%, fresh green pepper 1%.

[0016] A kind of fruit-flavored pickles with wild vegetables as the main ingredient, and its production process comprises:

[0017] (1) Select fresh, pest-free purslane, bitter cabbage, shepherd's purse, radish, cucumber, apple, chestnut, pear, fresh lily, Jerusalem artichoke, lotus root, yam, wolfberry sprouts, and fresh red pepper, and wash them separately. Soak in ...

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PUM

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Abstract

The invention discloses a fruit flavor pickle taking wild herbs as main materials. Main components of the pickle comprise purslane, bitter sow thistle, shepherd's purse, radish, cucumber, apple, chestnut, pear, fresh lily bulb, Jerusalem artichoke, lotus root, Chinese yam, medlar bud and fresh chilli. The fruit flavor pickle has the advantages that: the production process is simple, the cost is low, and the raw materials have wide sources; and because the fruit raw materials are added, the pickle improves the original bad tastes of the wild herbs, promotes secretion and is delicious during eating, has unique flavor, and has the effects of stimulating appetite and assisting eating, clearing heat and detoxifying, replenishing qi to invigorate the spleen, relieving swelling and removing pus, removing stasis and detoxifying, cooling blood and stopping bleeding. The fruit flavor pickle is an ideal product for developing nutritional, health-care and dietetic food, is real 'green' food, and has broad market prospect.

Description

technical field [0001] The invention relates to a fruit-flavored pickle made of wild vegetables, which belongs to the technical field of food. Background technique [0002] Kimchi is a traditional popular fermented food. With its unique cold processing method, it keeps the nutrients, color, aroma and taste of the raw materials very well. It is the crystallization of human experience and wisdom for thousands of years. It has been prosperous for thousands of years. Most of the kimchi products on the market are based on vegetables planted by people as the main raw material. The variety is relatively single, and the nutritional labeling is monotonous, which cannot satisfy the needs of consumers in general. Wild vegetables have been a hot spot for people to develop new types of vegetables since the 1990s. Especially in recent years, people are constantly pursuing food diversification and paying more attention to food health. Wild vegetables are more and more popular with some of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23B7/10A23L1/22A23L1/29A23L19/20A23L27/00A23L33/00
Inventor 牛炎春
Owner 牛炎春
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