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Flavored arrowhead can

A technology of canned mushrooms, which is applied in the application, food preparation, food science and other directions, can solve the problems of single taste of canned mushrooms, and achieve the effects of being conducive to digestion, absorption and utilization, easy to eat, and consistent in color and luster.

Inactive Publication Date: 2013-04-03
莫秀芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the disadvantage of single taste of the existing canned arrowhead mushrooms, and provide a canned arrowhead mushroom with unique taste and rich layering

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Pretreatment of arrowhead mushrooms: clean the arrowhead mushrooms, soak them in 7% (w / w) NaOH solution at 80°C for 1 min, take them out, perform mechanical peeling on the arrowhead mushrooms soaked in alkaline solution, and place them in a Soak for 7 minutes in the color protection solution prepared by adding vitamin C and citric acid with water, the mass concentration of vitamin C is 1.5‰, and the mass concentration of citric acid is 0.4‰, take it out, drain and set aside;

[0020] 2) Pretreatment of seasoning: according to the weight ratio of 6:1:1:6:1:2:1, take ginger, black pepper, red pepper, cumin, bay leaf, garlic, tangerine peel, clean them separately, and cut them into sections , blanched, drained, and set aside;

[0021] 3) Soup stock preparation: Weigh citric acid, salt, sucrose or honey and add water to mix to make the content respectively 0.3%, 1%, and 14%, and stir well to get the soup stock;

[0022] 4) Mix 55kg of processed arrowhead mushrooms with ...

Embodiment 2

[0024] 1) Pretreatment of arrowhead mushrooms: clean the arrowhead mushrooms, soak them in 12% (w / w) NaOH solution at 90°C for 2 minutes, take them out, perform mechanical peeling on the arrowhead mushrooms soaked in alkali solution, and place them in a Soak for 15 minutes in the color protection solution prepared by adding vitamin C and citric acid with water, the mass concentration of vitamin C is 2‰, and the mass concentration of citric acid is 0.6‰, take it out, drain and set aside;

[0025] 2) Pretreatment of seasoning: according to the weight ratio of 8:3:3:9:2:5:2, take ginger, black pepper, red pepper, cumin, bay leaf, garlic, and tangerine peel, clean them, cut them into sections, Blanch, drain, and set aside;

[0026] 3) Soup preparation: Weigh citric acid, salt, honey and add water to mix, so that the content is 0.5%, 5%, 20% respectively, stir well, it is the soup;

[0027] 4) Mix 70kg of processed arrowhead mushrooms with 3kg of seasoning and 27kg of prepared sou...

Embodiment 3

[0029] 1) Pretreatment of Arrowhead Arrowhead: Clean Arrowhead Arrowhead, soak in 10% (w / w) NaOH solution at 85°C for 1.5 minutes, take it out, mechanically peel the Arrowhead Arrowhead after soaking in lye, and put it in Soak for 10 minutes in the color protection solution prepared by adding vitamin C and citric acid with water, the mass concentration of vitamin C is 1.8‰, and the mass concentration of citric acid is 0.5‰, take it out, drain and set aside;

[0030] 2) Seasoning pretreatment: take ginger, black pepper, red hot pepper, cumin, bay leaf, garlic and tangerine peel in a weight ratio of 7:2:2:8:1.5:4:1.5, clean them, cut them into sections, Blanch, drain, and set aside;

[0031] 3) soup stock preparation: take citric acid, salt, sucrose and add water and mix, make its content be 0.4%, be 2%, 18% respectively, stir evenly, namely soup stock;

[0032] 4) Mix 65kg of processed arrowhead mushrooms with 2kg of seasoning and 33kg of prepared soup, boil and keep boiling f...

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PUM

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Abstract

The invention provides a flavored arrowhead can. The flavored arrowhead can comprises the following materials in percentage by weight: 55%-70% of arrowhead, 1%-3% of flavorings, and the balance of soup bases, wherein the flavorings comprise seven spices including ginger, black pepper, red chili, fennel, bay leaf, garlic and dried orange peel; and the soup bases are prepared from citric acid, sweetening agent, salt and water. The arrowhead can provided by the invention can keep the original delicious taste of the arrowhead, has peculiar and refreshing sweet and sour flavor and overcomes the defect of single taste of the existing arrowhead can, the final taste of the flavored arrowhead can is more suitable for the taste of the public, and therefore the flavored arrowhead can has good population and application values.

Description

technical field [0001] The invention relates to a kind of canned food, in particular to a kind of flavored arrowroot canned food. Background technique [0002] Arrowhead mushroom, scientific name Sagittaria sagittifolia L., is a perennial aquatic perennial herb of Alismaceae, and is a kind of aquatic vegetable widely loved by people in the Yangtze River Basin. Arrowhead mushrooms are rich in nutrients, rich in protein, fat, carbohydrates, calcium, phosphorus, iron, and crude fiber. In addition, arrowhead mushrooms also contain betatheylline, choline, colchicine, and multivitamins. Arrowhead mushroom has the effects of clearing away heat and stopping bleeding, strengthening the heart and nourishing the lungs, detoxifying and diuretic, and preventing and fighting cancer. As a plant with the same source of medicine and food, arrowhead mushroom is favored by people. Canned food is widely spread in my country's traditional food and has a long history. As a tourist leisure food ...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 莫秀芳
Owner 莫秀芳
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