Method for preparing sauce stachys sieboldii

A technology of snail vegetables and pickles, which is applied in the field of preparation of snail vegetables and pickles, can solve the problems of limiting the development and commercial value of snail vegetables, losing the flavor and taste of snail vegetables, and losing large nutrients, so as to retain natural nutrients and make pickles fresh and tender Refreshing, nutrition-enhancing effects

Inactive Publication Date: 2013-09-18
吴东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited storage time of fresh snail vegetables, a large amount of nutrients will be lost after being made into dry products, and the original flavor and taste of snail vegetables will be lost, which limits the development and commercial value of snail vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] A preparation method of snail pickles, comprising the following steps:

[0023] (1) Wash the selected snail vegetables first, then soak the snail vegetables in an ozone aqueous solution with a concentration of 1.5ppm for 10 minutes, take out and drain the water, then soak the snail vegetables in 6 times the Chinese herbal medicine liquid, add Table salt equivalent to 15% of the weight of the Chinese herbal medicine liquid, stir evenly, turn it twice a day, soak for 3 days, wait until the water seeps out, the melon pieces are soaked in the Chinese herbal medicine liquid, and set aside;

[0024] (2) Take out the soaked snail dish, first freeze it to -40°C at a cooling rate of 1°C / min, and keep it for 3 hours until the snail dish is completely frozen, and then vacuum it at a temperature of 65°C and a vacuum degree of 35Pa. Dry for 10 hours to control the water content of the snail dish at 4%, and put it in a cool and ventilated place for later use;

[0025] (3...

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PUM

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Abstract

The invention discloses a method for preparing sauce stachys sieboldii. In the preparation process, the stachys sieboldii is sterilized by an ozone aqueous solution, so that the expiration date of the stachys sieboldii can be effectively prolonged; as vacuum freezing and drying are adopted, the original juice and the original taste of stachys sieboldii can be well retained, and the nutrition can not be damaged; traditional Chinese medicinal liquid can uniformly permeate into every part of the stachys sieboldii, so that the nutrition of the sauce stachys sieboldii is improved; the sauce stachys sieboldii tastes fresh and delicious; the sauce flavor is mellow; the natural nutritious components of the stachys sieboldii are retained; the sauce stachys sieboldii is convenient to store and eat and meet requirements of different groups of people.

Description

technical field [0001] The invention relates to a method for preparing snail pickles and belongs to the technical field of food processing. Background technique [0002] Snail dish is the tuber of Lamiaceae grass caddis, perennial herbaceous plant. The tuber meat is crisp and tender, and can be made into preserves, sauces, and pickles. It is very delicious and is one of the "eight-treasure dishes" and "assorted vegetables" that are well-known both at home and abroad. Snails have the functions of dispelling wind and clearing heat, promoting blood circulation and removing blood stasis, detoxifying and reducing swelling, nourishing lungs and kidneys, nourishing yin and blood, and strengthening the body. But because the fresh product of snails has limited storage time, a large amount of nutrients will be lost after being made into dry products, and the original flavor and taste of snails will be lost, which limits the development and commercial value of snails. Contents of th...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 吴东
Owner 吴东
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