Method for salting pumpkin leaves

A technology of pumpkin leaves and foliar water, which is applied in the directions of food preparation, application, food science, etc., can solve the problem that there are no ready-to-eat food products that have been pickled from pumpkin leaves.

Active Publication Date: 2012-09-19
汪永辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] In recent years, with the strengthening of people's health awareness and the acceleration of research and development of natural products, some scholars have begun to study the nutritional value and physiological effects of pumpkin leaves, and found that pumpkin leaves contain important antioxidant substances, such as phenolic compounds, Flavonoids, β-carotene, etc., but there are no reports and products on the market that pickle pumpkin leaves into ready-to-eat foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] Embodiment: a kind of pickling method of pumpkin leaf is characterized in that adopting following steps:

[0018] 1. Raw material pretreatment: select pumpkin leaves that are crisp and green, non-rotten, non-polluting, free of diseases and insect pests, and have a leaf age of 10-15 days, remove weeds and soil, clean them with running water, and drain off the water on the leaves;

[0019] 2. Color protection: soak the pumpkin leaves drained of the leaf surface water in the color protection mixture. After 5 minutes, foam occurs. Take out the pumpkin leaves, clean them with running water, and dry the leaf surface water; The color-protecting mixed solution is a mixture of 0.05-1% sodium bicarbonate and 0.3-0.5% calcium hydroxide aqueous solution in mass ratio;

[0020] 3. Pickling: Take 100 kg of pumpkin leaves, 15-20 kg of salt, 0.05-0.1 kg of calcium chloride, and 0.1-0.15 kg of vitamin C sodium; The pumpkin leaves are 5-8 cm, sprinkle with a layer of salt, and then use ...

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PUM

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Abstract

The invention discloses a method for salting pumpkin leaves. The method comprises the following steps of: selecting green vegetable-the pumpkin leaves, pre-treating, keeping colors, salting, desalting, dewatering, seasoning, filling, sterilizing, checking and the like to produce an instantly edible and abundant-nutrition salted pumpkin leaves so as to fully keep nutrition healthcare elements of the pumpkin leaves. The finished-product salted pumpkin leaves disclosed by the invention are green, tender, are of special smell and flavor of the pumpkin leaf, and are suitable for daily auxiliary foods for persons.

Description

technical field [0001] The invention relates to a technology for pickling vegetables, in particular to a technology for pickling pumpkin leaves. Background technique [0002] Pumpkin belongs to Cucurbitaceae Pumpkin is an annual vine herbaceous plant with a long history of cultivation and is cultivated all over the world. Pumpkin leaves are rich in protein, dietary fiber and minerals. Pumpkin leaves are the leaves of pumpkin. It has been confirmed by research that it is rich in protein, rich in leucine, lysine, threonine, valine and tyrosine, and is also very rich in minerals, and it is well balanced. Ideal for alkaline foods. It is a high-potassium and low-sodium plant. Regular consumption can resist fatigue and has positive significance for preventing cardiovascular diseases such as high blood pressure. [0003] In recent years, with the strengthening of people's health awareness and the acceleration of research and development of natural products, some scholars have be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/09A23L19/20
Inventor 汪永辉魏巍
Owner 汪永辉
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