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A kind of preparation method of purslane

A technology of purslane and its production method, which is applied in food preparation, food heat treatment, functions of food ingredients, etc., can solve the problems of waste and small sales of dried purslane, and achieve no loss of nutrition, refreshing taste, and cardiovascular protection Effect

Active Publication Date: 2015-11-18
ZHENJIANG GAOGUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Despite the many health benefits of purslane, dried purslane is sold in small quantities and a large portion is wasted

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The present invention is described in further detail below in conjunction with specific embodiment:

[0007] 1. Clean the fresh and high-quality purslane after removing the old stems, fibrous roots, and yellow leaves. After draining, blanch in boiling water. After blanching for about 25 seconds, spread it out to dry immediately;

[0008] 2. Clean the vat used for pickling, and dry the inside of the vat, take a large plastic basin, and clean it;

[0009] 3. Take 100kg of purslane after cooling, first put 5kg of purslane into a large plastic basin, then add 0.35kg of salt, stir them evenly and put them into the vat, proceed in turn, one vat Press stones on the purslane after filling;

[0010] 4. In the early stage of marinating, turn over the vat once every other day, and turn over the vat 3 times in total. After the third turn, you must remember to pressurize the stones, wrap the mouth of the vat with plastic film, tie it tightly, and marinate It can be eaten after 1 m...

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Abstract

The invention discloses a production method of a purslane dish. According to the scheme, the production method comprises the following steps: blanching fresh and high-class purslane, which are cleaned, for 20-30 seconds; spread-airing the purslane, pickling the purslane by edible salts accounting for 7wt% of the purslane, and turning over the purslane in a jar once each two days in an initial pickling stage, wherein the purslane is turned over three times in all; taking out the salted purslane after the purslane is pickled for 1 mouth, desalting and mincing the salted purslane, adding auxiliary materials, and frying, wherein the auxiliary materials comprise the following components according to weight percent in the purslane: 3% of dried Chinese wolfberry fruit, 3% of dried black fungus, 1%-1.5% of fresh ginger, 1%-1.5% of dried red pepper, 0.8%-1% of chicken essence, 1.5%-1.8% of white sugar and 4%-5% of soybean salad oil; and after the purslane is cooled, carrying out vacuum packaging on 50-100 g of purslane in each bag. The production method has the advantages that the freshness of the pickled purslane can be retained for above one year; compared with dried purslane, the purslane dish has fresh feeling and more edible methods, ensures that nutrition is not lost, has multiple healthcare functions and is beneficial to the selling of purslane and the increase of farmer income.

Description

technical field [0001] The present invention relates to the preparation method of food, specifically, relates to the preparation method of convenient side dish. Background technique [0002] Purslane, also known as purslane, has green leaves, red stems, yellow flowers, white roots, and black seeds, so it is also called "five elements grass". There are many records of purslane in ancient Chinese medical literature: "Compendium of Materia Medica" "Give it a famous name - "Longevity Vegetables", which is called "Longevity Vegetables" in "Illustrated Book of Chinese Medicine Plants". Purslane is an annual herbaceous plant of the family Portulaca oleracea, which is distributed all over the country and is a dual-purpose plant for medicine and food. Purslane contains a large amount of norepinephrine and a large amount of potassium salt, and contains a lot of nutrients such as dihydroxyethylamine, malic acid, arrow sugar, vitamin B1, and B2. Pharmacological experiments have proved ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L5/21A23L19/20A23V2002/00A23V2200/326A23V2300/24
Inventor 陆娟
Owner ZHENJIANG GAOGUAN FOOD