Processing method of mangrove plant and hibiscus tiliaceus pickles

A technology of mangrove plants and processing methods, which is applied in the field of food processing, can solve the problems of yellow hibiscus processing that have not been reported, and achieve the effects of unique taste, broad market prospects, and increased economic value

Inactive Publication Date: 2013-09-18
广西钦州市绿源天然食品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the utilization of the mangrove plant Hibiscus is limited to the study of its chemical components or its medicinal effects, and there is no report on the processing of Hibiscus.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The processing method of mangrove plant yellow hibiscus pickles comprises the following steps:

[0017] 1) Cleaning: Wash the fresh young leaves of yellow hibiscus, soak them in hot water for 20 minutes, take them out, and drain the water;

[0018] 2) Cooking: put the cleaned young leaves of yellow hibiscus in a pot, add water and cook for 15 minutes, then remove and drain the water, and set aside;

[0019] 3) Preparation of auxiliary materials: take short cucumbers and dry them in the sun, then mix them with 0.5 times the weight of cucumbers in salt and marinate them in a sauce tank for 7 days, take them out, soak them in water for 1 hour, wash them several times, cut them into cubes, and set aside;

[0020] 4) Seasoning: Mix and stir the diced cucumber, ingredients, and boiled young leaves of Huang Jin in a mass ratio of 0.5:0.1:1. Add salt, soy sauce, white sugar, monosodium glutamate, minced garlic, and bean drums to heat together, add white wine after boiling, and...

Embodiment 2

[0023] The processing method of mangrove plant yellow hibiscus pickles comprises the following steps:

[0024] 1) Cleaning: Wash the fresh young leaves of yellow hibiscus, soak them in hot water for 30 minutes, take them out, and drain the water;

[0025] 2) Cooking: Put the cleaned young leaves of yellow hibiscus in a pot, add water and cook for 12 minutes, then remove and drain the water, and set aside;

[0026] 3) Preparation of auxiliary materials: take short cucumbers and dry them in the sun, then mix them with 0.8 times the weight of cucumbers in salt and marinate them in a sauce tank for 5 days, take them out, soak them in water for 2 hours, wash them several times, cut them into cubes, and set aside;

[0027] 4) Seasoning: Mix and stir the diced cucumber, ingredients, and boiled young leaves of Huang Jin in a mass ratio of 0.8:0.3:1. Add salt, soy sauce, white sugar, monosodium glutamate, minced garlic, and bean drums to heat together, add white wine after boiling, an...

Embodiment 3

[0030] 1, the processing method of mangrove plant yellow hibiscus pickle, comprises the following steps:

[0031] 1) Cleaning: Wash the fresh young leaves of yellow hibiscus, soak them in hot water for 35 minutes, take them out, and drain the water;

[0032] 2) Cooking: Put the cleaned young leaves of yellow hibiscus in a pot, add water and cook for 10 minutes, then remove and drain the water, and set aside;

[0033] 3) Preparation of auxiliary materials: take short cucumbers and dry them in the sun, then mix them with salt that is 1 times the weight of cucumbers, marinate them in a sauce tank for 2 days, take them out, soak them in water for 3 hours, wash them several times, cut them into cubes, and set aside;

[0034] 4) Seasoning: Mix and stir the diced cucumber, ingredients, and boiled young leaves of Huang Jin in a mass ratio of 1:0.3:1. Add salt, soy sauce, white sugar, monosodium glutamate, minced garlic, and bean drums to heat together, add white wine after boiling, a...

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PUM

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Abstract

The invention discloses a processing method of mangrove plant and hibiscus tiliaceus pickles. The processing method disclosed by the invention comprises the following steps of: cleaning and soaking young leaves of the mangrove plant hibiscus tiliaceus, adding the prepared cucumber blocks, adding auxiliaries, and finally packaging, sterilizing and like to prepare the finished product. The prepared hibiscus tiliaceus pickles are unique in taste and moderately sour and salty, and have the efficacies of enhancing appetite and clearing away heat and toxic materials; the processing method is simple and low in cost; the hibiscus tiliaceus pickles have a broad market prospect; and the economic value of mangrove plants is increased.

Description

technical field [0001] The invention relates to food processing technology, in particular to a processing method of mangrove plant hibiscus pickles. Background technique [0002] Hibiscus tiliaceus is a semi-mangrove plant, also known as sea hemp and gaozai (Taiwan), which belongs to the Malvaceae Hibiscus genus and is an excellent coastal intertidal shelterbelt tree species. Its root system is developed and the plant height is 7-10m , single leaf, alternate, petiole length 3.8cm, leaf veins 7-9, leaves nearly round or ovate, flowering throughout the year, now widely distributed in my country's Guangxi, Guangdong, Hainan, Fujian, Taiwan, Japan, India, Malaysia and so on. Hibiscus is a mangrove medicinal plant included in the "National Chinese Herbal Medicine Compilation". Its medicinal parts are leaves, bark and flowers. It is sweet, light, and slightly cold in nature. Lung-heat cough, sores, boils, swelling and pain, folks are used to treat cassava poisoning, and the young ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 刘月伟
Owner 广西钦州市绿源天然食品加工有限公司
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