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Perilla frutescens leaf dish and method for processing same

A technology of perilla leaves and small dishes, which is applied in the field of preparation of small dishes, can solve the problems of not delicious enough taste and inconvenient preparation, etc., and achieve the effects of rich and long-lasting fragrance, easy control of process conditions, and high utilization rate of raw materials

Inactive Publication Date: 2014-05-07
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the general method of eating perilla leaves generally has the problems of not being delicious enough and inconvenient to prepare.

Method used

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  • Perilla frutescens leaf dish and method for processing same
  • Perilla frutescens leaf dish and method for processing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. The preparation method of perilla leaf slag:

[0034] First wash 10kg of fresh perilla leaves, dry them in air, then blanch them in boiling water for 2 to 3 minutes, remove them and transfer them to cold water to cool down to below 40°C, take them out and remove the main veins, and directly stir them with a tissue grinder into protoplasm, carry out coarse filtration with two layers of gauze, and retain the coarse filtrate and residue respectively, the coarse filtrate is filtered successively with 80 mesh and 120 mesh nylon gauze, and the about 4.5kg filter residue obtained is perilla leaf residue.

[0035] 2. The preparation method of fermented ginger:

[0036] Mince the ginger, then mix in 5% of the total weight of ginger salt and 5% rice wine, mix evenly, transfer to an anhydrous and oil-free clean kimchi jar, seal and ferment for 1 month at room temperature in a dark place, note: try to keep The kimchi jar is full. During the fermentation, it is necessary to che...

Embodiment 2

[0043]1. The preparation method of perilla leaf slag:

[0044] First wash 10kg of fresh perilla leaves, dry them in air, then blanch them in boiling water for 2 to 3 minutes, remove them and transfer them to cold water to cool down to below 40°C, take them out and remove the main veins, and directly stir them with a tissue grinder into protoplasm, carry out coarse filtration with two layers of gauze, and retain the coarse filtrate and residue respectively, the coarse filtrate is filtered successively with 80 mesh and 120 mesh nylon gauze, and the about 4.5kg filter residue obtained is perilla leaf residue.

[0045] 2. The preparation method of fermented ginger:

[0046] Mince the ginger, then mix in 5% of the total weight of ginger salt and 5% rice wine, mix evenly, transfer to an anhydrous and oil-free clean kimchi jar, seal and ferment for 1 month at room temperature in a dark place, note: try to keep The kimchi jar is full. During the fermentation, it is necessary to chec...

Embodiment 3

[0053] 1. The preparation method of perilla leaf slag:

[0054] First wash 10kg of fresh perilla leaves, dry them in air, then blanch them in boiling water for 2 to 3 minutes, remove them and transfer them to cold water to cool down to below 40°C, take them out and remove the main veins, and directly stir them with a tissue grinder Become protoplasm, carry out coarse filtration with two layers of gauze, and retain the coarse filtrate and residue respectively, the coarse filtrate is filtered successively with 80 mesh and 120 mesh nylon gauze, and the about 5kg filter residue obtained is perilla leaf debris.

[0055] 2. The preparation method of fermented ginger:

[0056] Mince the ginger, then mix in 5% of the total weight of ginger salt and 5% rice wine, mix evenly, transfer to an anhydrous and oil-free clean kimchi jar, seal and ferment for 1 month at room temperature in a dark place, note: try to keep The kimchi jar is full. During the fermentation, it is necessary to chec...

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Abstract

The invention belongs to the field of food processing and particularly discloses a perilla frutescens leaf dish and a method for processing the same. The method comprises the steps as follows: taking natural perilla frutescens leaves as main materials, heating the washed fresh perilla frutescens leaves in boiled water for 2-3 min, juicing, filtering to obtain filter residues, taking the filter residues as raw materials, pouring boiled soybean oil of 100-110 DEG C onto the filter residues, and adding seasonings such as soy sauce, salt, gourmet powder, ginger, green Chinese onion, garlic spice powder, cumin powder and the like. Volatile flavor substances in the perilla frutescens leaves have the effects of killing and restraining bacteria, the processed dish is convenient to carry and storable, and the unique flavor substances of the perilla frutescens leaves improve the flavor of the dish. Compared with the prior art, the formula and the method have the characteristics of simple process, low cost, high utilization rate of raw materials, stable product stability and the like, and can be popularized to household and enterprise production application.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a method for preparing side dishes with health care effects. Background technique [0002] Perilla leaf, warm in nature and pungent in taste, belongs to the lung and spleen channels. Perilla leaves have a special aroma, which can also detoxify fish, shrimp and crab. Moreover, modern science has found that perilla leaves contain a large amount of protein, accounting for more than 20% of dry matter, and also contain a large amount of volatile oil components. Perilla leaves are rich in iron, which is more than twice the iron content of spinach. In addition, perilla leaves also contain a lot of vitamin C, calcium and so on. It can be said that eating perilla leaves is very beneficial to the human body. Perilla leaves are not very demanding on the growth environment. They can be planted in the north and south of my country (greenhouses can also be used), the growth cycle is sh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 姜爱丽胡文忠高姗姜波
Owner DALIAN NATIONALITIES UNIVERSITY
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