Wild vegetable can

Abstract

The invention relates to a type of canned food eaten by people daily, in particular to a tasty wild vegetable can. In the technical scheme of the invention, the wild vegetable can consists of six wild vegetables, i.e. 20 percent of spuriopimpinella brachycarpa, 30 percent of fiddlehead, 10 percent of tarragon, 20 percent of subprostrate sophora, 15 percent of aralia elata and 5 percent of chilies; and the condiment formula of a kilogram of materials is as follows: 36 grams of refined salt, 1.5 grams of monosodium glutamate, 15 grams of white sugar, 15 grams of Sichuan pepper powder, 2 grams of citric acid, 4 grams of bruised ginger, 9 grams of salad oil and 9 grams of mashed garlic. The picked wild vegetables are washed, then cut into a shape, scalded with 65 DEG C of hot water, then cooled in cold water, scooped out to drain water, added with the seasonings, uniformly mixed, sterilized and canned.

Description

technical field [0001] The invention relates to a canned food eaten by people in daily life. Especially a kind of canned wild vegetables with excellent taste. Background technique [0002] In people's daily life, canned food has become an indispensable food for people, especially canned vegetables are very popular among people. Although there are many kinds of canned vegetables on the market, there are very few canned wild vegetables. Contents of the invention [0003] The purpose of the present invention is to provide people with a healthy, natural, green, hygienic and delicious canned wild vegetable, and at the same time, vigorously promote the edible range of wild vegetable. [0004] In order to achieve the above object, the technical solution adopted by the present invention is: it is composed of celery, bracken, artemisia annua, broad bean, thorn dragon bud, red pepper; the proportion of six kinds of wild vegetables is 20% of celery, fern 30% vegetable, 10% artemis...

AI Technical Summary

Problems solved by technology

Although there are many kinds of canned vegetables on