Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF4 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/09A23L19/20
Inventor 汪永辉魏巍
Owner 汪永辉
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com