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Making method for deep processing of Typha latifolia L

A production method and deep processing technology, applied in the field of deep processing of cattail cabbage, can solve the problems of no large-scale production, easy deterioration, difficult transportation and storage, etc., and achieve the effect of fresh and smooth taste and simple processing technology

Inactive Publication Date: 2012-11-21
季焕青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, cattail cabbage is a root vegetable, which is very fresh and tender, easy to deteriorate, hard to keep, even less easy to transport and store, and limited by the region, it has not yet formed a large-scale production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0007] Example 1: Take 5 kilograms of clean cattail vegetables and cook in 25 kilograms of processed ingredients mixed with 12.5 kilograms of chicken broth and 12.5 kilograms of lard at 100°C for 4 minutes, take out the cooked cattail vegetables and soak them in chicken broth with seasonings such as salt Serve in vacuum packaging.

example 2

[0008] Example 2: Take 5 kg of clean cattail vegetables and put them in 25 kilograms of processed ingredients mixed with 12.5 kilograms of chicken broth and 12.5 kilograms of lard, cook at 110°C for 2 minutes, take out the cooked cattail vegetables and soak them in seasonings such as salt In the chicken broth, vacuum pack and serve.

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PUM

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Abstract

The invention provides a making method for the deep processing of Typha latifolia L. The method comprises the following steps: cleaning the Typha latifolia L to obtain clean Typha latifolia L, and rapidly stewing the clean Typha latifolia L in a preprepared processing material with the weight ratio of the clean Typha latifolia L to the preprepared processing material being 1:5; and soaking in a preprepared mixed soup of a chicken soup and lard, carrying out evacuated packing according to a packaging requirement, and carrying out low temperature refrigeration. The tender and delicious Typha latifolia L can be eaten by people at all seasons without the restriction of the season growth, and the Typha latifolia L obtained in the invention can be instantly eaten after unfreezing and bag opening, and can be industrially produced.

Description

technical field [0001] The invention specifically relates to a method for deep processing of cattail cabbage. technical background [0002] With the rapid development of the economy, people's living standards continue to improve, and the dishes on the table are becoming more and more abundant. Huaiyang cuisine is one of the eight major cuisines in China. Pucai is a famous dish in Huaiyang cuisine. Pucai is not only a delicious vegetable, but also a good medicine for diet. It is sweet in taste and cool in nature, can clear away heat and diuresis, cool blood. Pucai is crispy, tender and fragrant, with a light and delicious taste. It is the best soup dish for high-end banquets. The raw materials of Pucai are grown in river ponds with beautiful environment and deep and thick water. There is no need for artificial fertilization and pesticide management, and there is no pollution. It is safe, hygienic and nutritious to eat. However, cattail cabbage is a root vegetable, which is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 季焕青
Owner 季焕青
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