Preparation method of canned Chinese bulbous onion
A production method and technology of buckwheat, which is applied in the field of canned buckwheat, can solve the problems of single taste, high salt content, unfavorable human health, etc., and achieve the effect of high food quality, rich nutrition and unique taste
Inactive Publication Date: 2013-04-03
南雄市金味果业有限公司
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Problems solved by technology
[0003] Existing buckwheat cans are all soaked with salt water and vinegar. The buckwheat cans made by this method have a single taste and high salt content. People who eat too much tend to have dry mouth and tongue. Salt intake will cause diseases such as high blood pressure, which is not conducive to human health
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Embodiment Construction
[0014] Below in conjunction with embodiment the present invention is further described.
[0015] A method for making canned buckwheat, the production steps of which are as follows: the first step is to select raw materials: the selected buckwheat must be fresh, free from mildew, no trauma, white and tender, and the length must be controlled at 10 to 12 centimeters; the second step is material processing: Wash the selected buckwheat, and then drain the washed buckwheat, according to the weight ratio of buckwheat: raw salt = 100:7, according to the flat laying method of one layer of buckwheat and one layer of raw salt, put it in the altar from bottom to top For pickling, put a piece of gauze on the top layer as a seal, and sprinkle salt on the gauze; the third step is to cover the gauze with a wooden board, and press the wooden board with stones to ensure its airtightness, so that the buckwheat naturally forms brine and Float up completely; if there is water leakage or the salt ...
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The invention relates to a preparation method of canned Chinese bulbous onion, comprising the following steps of: selecting raw materials, processing the raw materials, and enabling the Chinese bulbous onion to naturally generate brine and float up completely; and in the case that the water is leaked or the salt water needs changing, adding salt water, soaking for 40-45 days in a closed environment, fishing out the pickled Chinese bulbous onion and cutting off root hair and Chinese bulbous onion tail, soaking after cutting, fishing out after soaking and rinsing with clear water, drying after rinsing, putting the dried Chinese bulbous onion into an urn, adding additive for sousing, sealing, and packing. The preparation method has the characteristics that implementation is convenient, procedures are strict and food product quality is high, and the prepared canned Chinese bulbous onion is unique in mouth feel, convenient to take, and abundant in nutrition, and can relieve a cough, engender liquid, stop leucorrhea and contract urine, thereby satisfying different tastes of people.
Description
technical field [0001] The invention belongs to the technical field, and relates to a method for making canned buckwheat as an appetizing food. Background technique [0002] Buckwheat is the underground bulb of the perennial herb Liliaceae, with slender leaves and small purple flowers, and the young leaves are also edible. Mature scallions are big and thick, white and crystal clear, spicy and tender, and contain sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. They are good condiments and tableware. [0003] Existing buckwheat cans are all soaked with salt water and vinegar. The buckwheat cans made by this method have a single taste and high salt content. People who eat too much tend to have dry mouth and tongue. Salt intake will cause diseases such as high blood pressure, which is not conducive to human health. Contents of the invention [0004] In order to overcome the above-mentioned technical shortcomings, the present invention prov...
Claims
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IPC IPC(8): A23L1/29A23L1/214A23L33/00A23L19/10
Inventor 饶雄明
Owner 南雄市金味果业有限公司