Flavor pickle taking burdock as major ingredient

A technology of burdock and kimchi, which is applied in the field of flavored kimchi, which can solve the problems of loss of nutrients, monotony of nutrients, and impact on shelf life, and achieve the effects of reducing cholesterol in the body, regulating the stomach, and inhibiting tumors

Inactive Publication Date: 2011-07-06
吴运启
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After many years of technological transformation, my country's kimchi products have also become popular food. They are sold nationwide and partially exported, and a certain scale of production has been formed. In 2008, the annual output of kimchi in the country reached 6.2 million tons, with an output value of 15 billion yuan. The industry has made great progress, but compared with the bagged kimchi products of Japan and South Korea, there are still great limitations, such as relatively single variety, monotonous nutritional ingredients, more nutritional ingredients loss during processi

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A kind of flavored pickled vegetables with burdock as main ingredient operates according to the following production process:

[0023] (1) Select fresh, high-quality, pest-free burdock, radish, cucumber, apple, chestnut, fresh lily, yam, wolfberry, and fresh pepper, remove impurities and wash them separately, drain the water, and cut the burdock and fresh pepper into 0.3 cm square filaments; cut radish, cucumber, and yam into 1.5cm square pieces, and cut apples into 1cm pieces; soak wolfberry in clean water first, and wash it twice after it is fully rehydrated. Change the water three times in the middle of soaking, drain the water; wash the fresh lilies with clean water, and cut them into 0.2cm wide filaments; cut the chestnuts into quarters evenly;

[0024] (2) Accurately weigh 52 kg of burdock, 2.4 kg of radish, 4 kg of cucumber, 5.6 kg of apple, 3.2 kg of chestnut, 3.2 kg of fresh lily, 4.8 kg of yam, 4.8 kg of medlar, and 4.8 kg of fresh pepper, and pour into the mi...

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PUM

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Abstract

The invention discloses a flavor pickle taking burdock as a major ingredient, comprising the following main ingredients: burdocks, radishes, cucumbers, apples, chestnuts, fresh lily bulbs, yams, medlar and hot peppers. The flavor pickle has the following superiorities: the flavor is unique, the secretion of saliva or body fluid can be promoted, the process is simple, the cost is low, and sources of raw materials are wide, and has the health-care effects of appetizing and helping digestion, detoxicating and refrigerating, and building body; the flavor pickle can recuperate intestines and stomach, prevent constipation, promote growth, inhibit tumour, reduce cholesterol in a body, reduce the accumulation of toxin and wastes in the body so as to achieve the effects of preventing apoplexy, gastric cancer and cancer of the uterus, and is delicious food popular in people, and solves the technical difficulty that the shelf life is influenced due to color change, soup mixing, decreasing of brittleness and the like. Due to the implementation of the flavor pickle, the varieties of the pickle are enriched, the pickle processing quality and the technological content in China are promoted, and the efficiency in agriculture is improved and the income of farmers can be increased.

Description

technical field [0001] The invention relates to a flavored pickle with burdock as the main ingredient, 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. At present, domestic and foreign kimchi can be roughly divided into three types: Chinese-style kimchi, Korean-style kimchi, and Japanese-style kimchi. According to the analysis of statistical data, Korean-style kimchi has the largest share of all kimchi. The Seoul Olympics in 1988 introduced Korean kimchi to the world. , In 2002, the output value of Korean domestic kimchi market was about 2 billion US dollars, with a total export value of 86.46 million US dollars; in 2004, the export value reached 127 million...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 吴运啟
Owner 吴运启
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