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Sour hot Indian kalimeris?herb having pineapple flavor

A technology of maran head and pineapple, applied in the field of pickles, can solve the problems of harmful health and the lack of health-care, dietetic and health-care effects of pickles.

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

[0020] A kind of hot and sour Malan head with pineapple flavor, it is made by the raw material of following parts by weight (kg):

[0021] Fresh Malantou 250, monosodium glutamate 4, red oil 9, citric acid 1.2, red chili sauce 15, vinegar 5, salt 14, fermented pineapple wine 12, appropriate amount of Chinese medicine extract;

[0022] Described fermented pineapple wine is made by the raw material of following weight portion:

[0023] Pineapple 5, mango meat 2, yam 2, chicken feet pear 3, aloe vera 2, white sugar 8, water 4, angel fruit wine yeast 2;

[0024] The traditional Chinese medicine extract is prepared from the following raw materials in parts by weight: 3 mulberry leaves, 2 rehmannia leaves, 3 cattails, 4 Tribulus terrestris, 1 propolis, 5 turtle shells, 2 brown sugar, 2 Panax notoginseng flowers, 3 papaya seeds, Asparagus 2, ginseng leaves 4, citron 2.

[0025] The preparation method of the pineapple-flavored hot and sour Malan head comprises the following step...

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PUM

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Abstract

The invention discloses a sour hot Indian kalimeris?herb having a pineapple flavor. The sour hot Indian kalimeris?herb having the pineapple flavor is prepared from the following raw materials: by weight, 250-280 parts of fresh Indian kalimeris herb, 2-4 parts of monosodium glutamate, 6-9 parts of red oil, 1-1.2 parts of citric acid, 10-15 parts of red chili sauce, 3-5 parts of table vinegar, 14-18 parts of table salt, 7-12 parts of fermented pineapple wine and a defined amount of a traditional Chinese medicine extracting solution. The fermented pineapple wine increases the hot and sour taste, and makes the sour hot Indian kalimeris?herb to have a unique bouquet. When the sour hot Indian kalimeris?herb is soused, the bottom of a jar is overspread with osmanthus fragrans, so that the sour hot Indian kalimeris herb has fragrance of the osmanthus fragrans.

Description

technical field [0001] The invention relates to the field of pickled vegetables, in particular to pineapple-flavored hot and sour Malantou. 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 cabbage, some places use radishes, and some places use other vegetables. The reason why pickles are popular in China It 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] Malantou, also known as roadside chrysanthemum, Tianbian chrysanthemum, Malan, and Macai, is a perennial herb. Its leaves are slender, shaped ...

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 阎楠
Owner 蚌埠市楠慧川味食品厂
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