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Health-care rose pickled orychophragmus violaceus

A technology of Zhuge Cai and roses, which is applied in the field of health-care rose pickled Zhuge Cai, can solve the problems of harmfulness to health, lack of health-care, diet and health care effects of pickles, and achieve the effect of adjusting the taste

Inactive Publication Date: 2013-09-25
蚌埠市楠慧川味食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the existing pickles lack the effect of health-preserving food therapy and health care, and eating more is harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A kind of health-care rose pickled zhuge dish, it is made by the raw material of following parts by weight (kg):

[0017] Fresh Zhuge vegetable 180, roselle calyx 50, monosodium glutamate 4, rose pollen 2, ginger powder 2, vinegar 7, soy sauce 6, salt 20, rose durian sauce 12;

[0018] Described rose durian paste is made by the raw material of following weight portion:

[0019] Take 30 parts of durian meat, 4 parts of ginseng, 1 part of Gastrodia elata, 2 parts of Panax notoginseng, 2 parts of roses, wash and mix well, and then add 10 parts of salt, 0.3 parts of citric acid, 0.3 parts of cheese powder, 0.4 parts of peanut butter, 20 parts of brown sugar, 20 parts of rice wine, and 30 parts of water are boiled for 10 minutes while stirring, and the rose durian sauce is ready for use.

[0020] The preparation method of the health-care rose pickled zhuge dish comprises the following steps:

[0021] (3) Take fresh Zhuge Cai by weight, cut off the roots, rinse well, and w...

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PUM

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Abstract

The invention discloses a health-care rose pickled orychophragmus violaceus, which is prepared from the following raw materials: by weight, 150-180 parts of fresh orychophragmus violaceus, 40-50 parts of roselle calyx, 2-4 parts of monosodium glutamate, 1-2 parts of rose pollen, 1-2 parts of fresh ginger powder, 4-8 parts of table vinegar, 6-8 parts of soy, 15-20 parts of table salt and 7-12 parts of rose durian paste. Through compound pickling of the orychophragmus violaceus and the roselle calyx, the health-care rose pickled orychophragmus violaceus has functions of life cultivation and health preservation, and simultaneously has a light rose fragrance for stimulating the appetite of people. The rose durian paste has functions of stimulating appetite and helping digestion, regulating taste, and tonifying Qi and nourishing vitality.

Description

technical field [0001] The invention relates to the field of pickled vegetables, in particular to a health-care rose pickled vegetable. Background technique [0002] Different types of pickles use different raw materials. Most of them are local materials, some places use spicy lumps (the dialect of our hometown, the scientific name is "mustard greens"), some places use Zhuge vegetables, some places use radishes, and some places use other vegetables. China is so widespread because there were no refrigerators in ancient times, and there were no off-season vegetables. It was impossible for people to eat green vegetables in winter, so people invented pickled vegetables. [0003] Existing pickles mostly lack the effect of health-preserving food therapy, and eating more is harmful to health. [0004] Zhuge Cai (February Blue), the genus Zhuge Cai in the family Cruciferae, is an annual or biennial herb. Because blue-purple flowers begin to bloom around the second month of the lu...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 阎楠
Owner 蚌埠市楠慧川味食品厂
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