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Making method of pickled rheum palmatum L

A production method and kimchi technology, which are applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of poor taste of rhubarb kimchi, unsuitable for large-scale industrial production, low utilization rate of rhubarb resources, etc. Farmer income, unique flavor, energy-reducing effect

Inactive Publication Date: 2014-01-08
RUOERGAI TAIFENG MEDICINE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main purpose of the present invention is to provide a suitable large-scale industrial production, rhubarb comprehensive Processing method of rhubarb moss kimchi with high benefit, good taste and therapeutic effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The rhubarb kimchi 1000g that the present embodiment enumerates, formula is as follows: mass (mass percentage)

[0051] Rhubarb moss 782.5g (78.25%);

[0052] Pickle salt 50g (5%);

[0053] Red pepper 80g (8%);

[0054] Ginger 15g (1.5%);

[0055] Garlic 15g (1.5%);

[0056] Cao Guo 15g (1.5%);

[0057] Zanthoxylum bungeanum 5g (0.5%);

[0058] Licorice 7.5g (0.75%);

[0059] Anise 7.5g (0.75%);

[0060] Angelica dahurica 7.5g (0.75%);

[0061] Liquor 15g (1.5%).

[0062] Preparation process: Select the young flower moss with a height of 40-50cm and a stem thickness of 3-4cm, remove the old branches and flower buds, wash them, and place them in a ventilated and cool place to air for 5-10 minutes; cut and peel the flower moss from the Cut the center, cut into neat 10cm long sections, and peel off the outer skin of the flower moss; rinse the cut flower moss in clean water for 2 hours, and spread the rinsed flower moss in a ventilated and cool place 15 minutes; a...

Embodiment 2

[0064] The rhubarb kimchi 1000g that the present embodiment enumerates, formula is as follows: mass (mass percentage)

[0065] Rhubarb moss 750g (75%);

[0066] Kimchi salt 40g (4%);

[0067] Red pepper 100g (10%);

[0068] Ginger 20g (2%);

[0069] Garlic 20g (2%);

[0070] Cao Guo 20g (2%);

[0071] Zanthoxylum bungeanum 5g (0.5%);

[0072] Licorice 10g (1%);

[0073] Anise 10g (1%);

[0074] Angelica dahurica 10g (1%);

[0075] Liquor 15g (1.5%).

[0076] Preparation process: Select the young flower moss with a height of 40-50cm and a stem thickness of 3-4cm, remove the old branches and flower buds, wash them, and place them in a ventilated and cool place to air for 5-10 minutes; cut and peel the flower moss from the Cut the center, cut into neat 10cm long sections, and peel off the outer skin of the flower moss; rinse the cut flower moss in clean water for 2 hours, and spread the rinsed flower moss in a ventilated and cool place 15 minutes; add ginger, garlic, re...

Embodiment 3

[0078] The rhubarb kimchi 1000g that the present embodiment enumerates, formula is as follows: mass (mass percentage)

[0079] Rhubarb moss 800g (80%);

[0080] Kimchi salt 55g (5.5%);

[0081] 70g (7%) red pepper;

[0082] Ginger 15g (1.5%);

[0083] Garlic 10g (1%);

[0084] Cao Guo 15g (1.5%);

[0085] Zanthoxylum bungeanum 5g (0.5%);

[0086] Licorice 5g (0.5%);

[0087] Anise 5g (0.5%);

[0088] Angelica dahurica 5g (0.5%);

[0089] Liquor 15g (1.5%).

[0090] Preparation process: Select the young flower moss with a height of 40-50cm and a stem thickness of 3-4cm, remove the old branches and flower buds, wash them, and place them in a ventilated and cool place to air for 5-10 minutes; cut and peel the flower moss from the Cut the center, cut into neat 10cm long sections, and peel off the outer skin of the flower moss; rinse the cut flower moss in clean water for 2 hours, and spread the rinsed flower moss in a ventilated and cool place 15 minutes; add ginger, gar...

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PUM

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Abstract

The invention relates to the field of health care foods, and particularly discloses a making method of pickled rheum palmatum L. The method is characterized in that the pickled rheum palmatum L comprises the following raw materials in percent by mass: 75-85 percent of rheum palmatum L buds, 3-8 percent of pickling salt, 6-10 percent of red chill, 1-3 percent of ginger, 1-3 percent of garlic, 1-3 percent of amomum tsao-ko, 0.2-0.8 percent of pepper, 0.5-1 percent of liquorice, 0.5-1 percent of anise, 0.5-1 percent of angelica root and 1-3 percent of white wine, wherein the alcohol concentration of the white wine is 50 percent. No fertilizers and pesticides are applied to the rheum palmatum L, so that no pesticide residues are checked, and fresh and tender buds are selected. The invention provides a processing method of the pickled rheum palmatum L buds which are suitable for large-scale industrialized production, high in comprehensive benefit and excellent in taste, and have a dietary therapy effect.

Description

technical field [0001] The invention belongs to the technical field of health food, in particular to a method for preparing rhubarb pickles. Background technique [0002] Rhubarb is a plant in the Polygonaceae Rhubarb genus. Traditional Chinese medicine is suitable for both internal and external use. It can attack and defend, relieve poison, relieve obstruction, stop bleeding, and expel stasis. Indications: attack stagnation, clear dampness and heat, purify fire, cool blood, remove blood stasis, and detoxify Etc., has always been highly respected. "Shen Nong's Materia Medica" recorded rhubarb as a medicine for the first time, so the history of rhubarb as a medicine can be traced back to the third century BC, and it has a wide range of uses. Rhubarb is not only used as a medicinal material, but also has a history of making rhubarb into kimchi, which is commonly known as "Qiu Jiu", but the taste is poor. At present, there is no rhubarb kimchi processing method suitable for l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L33/00A23L19/20A23V2002/00A23V2200/30
Inventor 王丽萍欧平穆兰赵巧艳欧洋
Owner RUOERGAI TAIFENG MEDICINE SCI & TECH
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