Pickled Chinese artichoke

A technology of ground ring and ground ring in sauce, applied in the fields of application, food preparation, food science, etc., can solve the problem that the sauce making process has not been promoted and popularized, and achieve the effect of crisp taste, sweet taste and bright color

Inactive Publication Date: 2013-04-17
山东武定府酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It is wild or cultivated in all parts of my country. It is rare in the west of Beijing. It is mostly in Hebei and other places bordering on the west of Beijing. At present, the production of dihuan is generally pickled, and the sauce making process has not been promoted and popularized.

Method used

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Embodiment Construction

[0013] The present invention will be further described below in conjunction with specific embodiments, so that those skilled in the art can better understand the present invention, but the present invention is not limited thereby.

[0014] Take 100 parts of ground rings that have been removed and washed, put them in a water pot and boil to 100°C, cool down to 20°C, add 10 parts of fine salt, stir well, put them in a burlap bag, and then add 20 parts to the burlap bag Soy sauce, tie the mouth, and then put it into a tank with 50 servings of sweet sauce, then turn the ground ring bag to the mouth down, turn the bag every 3 days, and take it out after 30 days.

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PUM

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Abstract

The invention relates to a pickled vegetable, in particular to pickled Chinese artichoke. The pickled Chinese artichoke comprises the following components in part by weight: 100 parts of Chinese artichoke, 20 parts of soy and 50 parts of sweet sauce. The pickled Chinese artichoke, produced by the formula and the method, has the benefits of bright color, sweet taste, proper salinity and crisp flavor, and is suitable for people of all ages; the method is simple, and is easy to operate; and the pickled Chinese artichoke is suitable for both family production and industrial production, and improves use channels of the Chinese artichoke.

Description

technical field [0001] The invention relates to a kind of pickled vegetable, in particular to a pickled dish. Background technique [0002] Dihuan, also known as snail dish, is the tuber of Lamiaceae grass caddis, a perennial herb. The tuber meat is crisp and tender, and can be made into preserves, sauces, and pickles, which are very delicious. When eating, it is mainly served in cold salad, and can also be processed into pickles, canned food, sweet fruits, etc. It is one of the "eight treasure dishes" and "assorted vegetables" that are well-known both at home and abroad. Snails are perennial herbs. There are stolons underground. When mature, the top expands into a spiral-shaped fleshy tuber. The stem is erect, 30-120 cm high, square, with opposite leaves, ovate to oblong-ovate, with short bristles on both sides. Blooms in summer, lip-shaped, light purple, in whorls; corolla about 1.2 cm long, with hairy rings in the tube, upper lip erect, lower lip three-lobed, middle lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 王景全李静
Owner 山东武定府酿造有限公司
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