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Processing method of sow thistle drinks

A processing method and technology of bitter cabbage, applied in the application, food preparation, food science and other directions, can solve the problems of loss of effective nutrients of bitter cabbage, time-consuming and laborious, unscientific and other problems, and achieve the improvement of human immune function, good sensory quality, The effect of eliminating bitterness

Inactive Publication Date: 2013-12-25
JINGLE YELLOW LAND AGRI & ANIMAL HUSBANDRY DEV COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This processing method is time-consuming and labor-intensive, and causes a large loss of effective nutrients in bitter vegetables, which is not very scientific.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of bitter vegetable beverage processing method, its technological process comprises the selection of raw materials, cleaning, cutting, frying, leaching, filtering, concentrating, packing, and concrete steps are as follows:

[0021] (1) Selection of raw materials: select the collected bitter herbs; remove weeds and plants with diseases and insects caught in the bitter herbs;

[0022] (2) Cleaning and cutting: Rinse the selected bitter vegetables with running water, be careful not to rub them, so as not to damage the leaves and affect the quality. Then cut into small pieces of 1cm. Pay attention to washing first and then cutting, so as to prevent the milky juice flowing out of the knife edge from being lost during washing, resulting in waste of nutrition;

[0023] (3) Stir-frying: Put the chopped bitter vegetables into the pot and stir-fry. When frying, first stir-fry at 72°C for 4 minutes, then lower the temperature of the wok to 48°C, and stir-fry for 10 minutes ...

Embodiment 2

[0028] A kind of bitter vegetable beverage processing method, its technological process comprises the selection of raw materials, cleaning, cutting, frying, leaching, filtering, concentrating, packing, and concrete steps are as follows:

[0029] (1) Selection of raw materials: select the collected bitter herbs; remove weeds and plants with diseases and insects caught in the bitter herbs;

[0030] (2) Cleaning and cutting: Rinse the selected bitter vegetables with running water, be careful not to rub them, so as not to damage the leaves and affect the quality. Then cut into small pieces of 2cm. Pay attention to washing first and then cutting, so as to prevent the milky juice flowing out of the knife edge from being lost during washing, resulting in waste of nutrition;

[0031] (3) Stir-frying: Put the chopped bitter vegetables into the pot and stir-fry. When frying, first stir-fry at 73°C for 3 minutes, then lower the temperature of the wok to 44°C, and stir-fry for 12 minutes ...

Embodiment 3

[0036] A kind of bitter vegetable beverage processing method, its technological process comprises the selection of raw materials, cleaning, cutting, frying, leaching, filtering, concentrating, packing, and concrete steps are as follows:

[0037] (1) Selection of raw materials: select the collected bitter herbs; remove weeds and plants with diseases and insects caught in the bitter herbs;

[0038] (2) Cleaning and cutting: Rinse the selected bitter vegetables with running water, be careful not to rub them, so as not to damage the leaves and affect the quality. Then cut into small pieces of 1.5cm. Pay attention to washing first and then cutting, so as to prevent the milky juice flowing out of the knife edge from being lost during washing, resulting in waste of nutrition;

[0039] (3) Stir-frying: put the chopped bitter vegetables into the pot and stir fry for 3.5 minutes at 75°C, then lower the temperature of the wok to 42°C, and stir-fry for 11 minutes on low heat to evaporate ...

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PUM

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Abstract

The invention belongs to the field of deep process technologies of sow thistles and provides a processing method of sow thistle drinks, which can be used for enabling active nutritional ingredients and the flavor of the sow thistles to be kept, achieving the good mouthfeel of the sow thistle drinks, being simple in process, and being capable of being conveniently drunk by people all the year round. The process flows comprise the steps of selection of raw materials, washing, cutting, frying, soaking, filtering, concentrating and packaging. The sow thistle drink processed by using the processing method keeps most of the nutritional ingredients of the sow thistles, eliminates the bitterness of the sow thistles, has the good sensory quality and the long shelf life, is an all natural, green and health-care food, is beneficial to body metabolism after being taken, can activate enzymes and antibodies, can improve the human immunity function and has a disease-prevention effect. The processing method has the advantages of saving the time and the labor, having the capability of keeping the active nutritional ingredients of the sow thistles and can be taken conveniently all the year round.

Description

technical field [0001] The invention belongs to the technical field of bitter vegetable deep processing, and in particular relates to a processing method of bitter vegetable beverage. Background technique [0002] Bitter cabbage: the whole herb or root of the plant Asteraceae, 1-year-old to biennial herb, 50-100 cm high. Stem erect, hollow, with latex; base glabrous, apex and upper middle or with sparse glandular hairs. Leaves alternate; long elliptic broadly lanceolate, 15-28 cm long, 3-6 cm wide, pinnatifid or violin-shaped pinnately split, margins with irregular spiny teeth; base leaves have short stalks, leaves on stems Sessile, auricle-shaped amphipod. Flower heads several, terminal, about 2 cm in diameter. Involucre cylindrical, 12-15 mm long, base with shedding silky hairs, inner bracts linear-lanceolate, apex sharp, with sparse long hairs; flowers all ligulate, yellow; stamens 5; Ovary inferior, style slender, stigma 2-parted. Achene obovate-elliptic, flat, with...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 刘富荣
Owner JINGLE YELLOW LAND AGRI & ANIMAL HUSBANDRY DEV COOP
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