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Pickled celery leaf

A technology of celery leaves and leaves, which is applied in the field of pickled food, can solve the problems of high cost of celery stems and the inability to balance the nutritional needs of the human body, and achieve the effect of promoting the development of agricultural industrialization and increasing farmers' income

Active Publication Date: 2013-12-04
江苏古沙农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, only eating celery stems is not only costly, but also unable to balance the nutritional needs of the human body. It is urgent to develop a new method to make celery leaves into a popular top-grade meal with good color, aroma and taste. precious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A pickled celery leaf comprising:

[0018] (1), use celery leaves as raw material, select, wash, drain, spread a layer of celery leaves in the salting pool, and then spread a layer of salt, the thickness of each layer of leaves is 5cm, and the amount of salt used is 1 / 2 of the weight of celery leaves 10%, salted for 3-4 days;

[0019] (2), take out after salting, drain, put into 10 times the brine of celery leaf weight and carry out pickling seasoning, the time of described pickling seasoning is 15 days; Described brine consists of 20 parts of Angelica dahurica and 20 parts of Amomum , 15 parts of nutmeg, 15 parts of cinnamon, 25 parts of clove, 15 parts of aniseed, 15 parts of cumin, 15 parts of woody fragrance, 20 parts of pepper, 20 parts of star anise, 20 parts of cinnamon, 15 parts of dried ginger and 2500 parts of water .

[0020] (3) Pickled and seasoned celery leaves are soaked in clear water to remove salt, drained, subpackaged, and sterilized to make pickled...

Embodiment 2

[0022] A pickled celery leaf comprising:

[0023] (1) Use celery leaves as raw materials, select, wash, and drain, and spread a layer of celery leaves in the salting pool, and then spread a layer of salt. The thickness of each layer of leaves is 3cm, and the amount of salt used is the weight of celery leaves. 5-10%, salted for 3-4 days;

[0024] (2), take out after salting, drain, put into 10 times the brine of celery leaf weight and carry out pickling seasoning, the time of described pickling seasoning is 10 days; , 10 parts of nutmeg, 10 parts of cinnamon, 20 parts of clove, 10 parts of aniseed, 10 parts of cumin, 10 parts of woody fragrance, 15 parts of pepper, 15 parts of star anise, 15 parts of cinnamon, 10 parts of dried ginger and 2000 parts of water .

[0025] (3) Pickled and seasoned celery leaves are soaked in clear water to remove salt, drained, subpackaged, and sterilized to make pickled celery leaves. The salt content of celery leaves does not exceed 8%.

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PUM

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Abstract

The invention discloses a pickled celery leaf, which takes celery leaves as raw materials. The preparing process of the pickled celery leaf comprises that: celery leaves are selected out, cleaned and drained; a layer of the celery leaves is spread in a pickling pool; then a layer of salt is spread on the celery leaf layer; the stacking thickness of each celery leaf layer is 3 - 5cm, and the usage amount of the salt is 5% - 10% heavier than the weight of the celery leaves which are prickled for 3 to 4 days; the celery leaves are taken out, drained and placed into brine of which the weight is ten time heavier than that of the celery weight to perform prickling and seasoning, and the time for prickling and seasoning is 10 - 15 days; and the celery leaves which are prickled and seasoned are subjected to salt removal, drainage, subpackage and sterilization, and then the pickled celery leaves are obtained. The pickled celery leaves have good sour and sweet taste and special faint scent, more chewing more tasty, and are preferred by consumers.

Description

technical field [0001] The invention relates to a pickled food, in particular to a pickled celery leaf. . Background technique [0002] Celery is a widely consumed vegetable, but many people only eat the stalks and the leaves are thrown away as waste. But celery leaves contain many beneficial ingredients. Nutritionists have tested 13 nutritional components on the stems and leaves of celery, and found that 10 of the nutritional components of celery leaves exceed those of stems. Among them, the content of carotene, vitamin C, vitamin B1, protein and calcium in celery leaves exceeds that of stems. In addition, celery is a high-fiber food with anti-cancer and anti-cancer effects. It produces a lignin or intestinal fat substance through intestinal digestion. This type of substance is an antioxidant that can inhibit intestinal bacteria at high concentrations. carcinogens produced. It can also speed up the running time of feces in the intestine, reduce the contact between carci...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 金振国
Owner 江苏古沙农业科技发展有限公司