Production method of houttuynia cordata root pickles

A production method, the technology of the root of 蕺 vegetable, which is applied in the field of agricultural and sideline product processing, can solve the problems that have not been seen and cannot be further utilized, and achieve the effects of convenient eating, low processing cost, and promoting digestion

Active Publication Date: 2012-11-28
湖南沅味主张食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the common various pickles made of vegetables on the market are very popular, but so far, most of the pickles are formulated with traditional vegetables as the main raw material, and there is no such thing as the main raw material with the rhizome of bougainvillea. Pickles made from cabbage, bitter gourd, apples, and red peppers have prevented further utilization of the commonly used Chinese herbal medicine Hindu in the food industry

Method used

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Examples

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Embodiment

[0017] Embodiment, a kind of preparation method of water chestnut root kimchi adopts the following steps:

[0018] 1. Pickled water chestnut root vegetables: Remove the stems and leaves from the newly excavated water chestnut vegetables, take the shrunken fleshy rhizomes, remove the fibrous roots, wash them, cut them into 2 cm long pieces, soak them in 50°C water for 6 hours, and remove them. After draining and draining the body surface water, put it into a stainless steel bucket, add 4% salt of the root weight of the drained body surface water, marinate for 12 hours, and then rinse with clean water to remove the bitterness; then add the drained body surface water After watering, add 14% salt and 0.05% calcium chloride to the weight of the root of the water chestnut, mix well, put it into the tank, compact it, pour the tank once a day, marinate for 3 days, take out the drained salt water from the tank, and pour it out of the tank medium salt water; put it back into the tank, c...

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PUM

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Abstract

The invention discloses a production method of houttuynia cordata root pickles. The houttuynia cordata root pickles can be produced by steps of pre-treating, pickling, mixing and seasoning, packaging, sterilizing and checking with houttuynia cordata roots as a main material, and Chinese cabbages, balsam pears, apples and red peppers as auxiliary materials, the processing cost is lower and no preservative is added in production; the product houttuynia cordata root pickles are yellow and bright, fresh and crispy, and specific in taste, and have a higher nutrition value, pesticide effect components and effects of clearing away heat and toxic materials, promoting digestion, increasing appetite, and keeping fit. The houttuynia cordata root pickles are crispy and delicious, and convenient for eating; and a new member both used as a medicine and food can be provided for a pickle family.

Description

technical field [0001] The invention belongs to the field of agricultural and sideline product processing, and specifically adopts the root of the bougainvillea as raw material, and produces a health-care pickle through a given process. Background technique [0002] Houttuynia cordata, also known as Houttuynia cordata, is a common wild herb in the south of the Yangtze River in my country. It has been a famous Chinese herbal medicine in my country throughout history. Elements phosphorus, calcium, etc. Motherland medicine believes that it has health effects such as clearing away heat and detoxification, diuresis and detumescence. [0003] Bitter gourd, also known as bitter gourd, is an annual climbing herb of Cucurbitaceae, bitter in taste and cold in nature; Qing Dynasty "Suixiju Diet Spectrum" contains: "Bitter melon clears bitter cold; clears away heat, improves eyesight, clears heart, tastes sweet and neutral, nourishes blood and nourishes liver, moistens spleen and kidne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 刘三保
Owner 湖南沅味主张食品有限公司
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