Preparation method for mashed-garlic low-salinity dried-ivy mosses pickle

A production method and moss-drying technology are applied in food preparation, functions of food ingredients, multi-step food processing, etc., to achieve the effects of enhancing disease resistance and health care functions, enriching nutrients, and clear color

Inactive Publication Date: 2014-02-05
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few pickles in the market that use dried moss as raw material to prepare flavored pickles. This invention provides a method for ma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A method for making pickled vegetables with garlic and low-salt moss, including the following steps:

[0014] (1) Weigh the following raw materials (kg): dried moss 350, platycodon 160, garlic 25, onion 18, pea 20, turmeric 2, wood butterfly 2, dandelion 2, northern fish yellow grass 1, panax notoginseng leaf 2. Peppermint 1, Scrophulariaceae 1, Ophiopogon japonicus 2, table salt 15, soy sauce 40, cooking wine 30, peanut oil 20;

[0015] (2) Peel the fresh and tender moss, wash and cut into strips, blanch it with platycodon in boiling water for 5-10 minutes, rinse in cold water, drain and sun until semi-dry, add salt, knead evenly, put it into a jar and marinate. 2-3 days;

[0016] (3) Combine zedoary turmeric, dandelion, wood butterfly, northern fish yellow grass, panax notoginseng leaves, mint, scrophulariaceae, Ophiopogon japonicus, etc., add water to decoct, filter to remove residue, and the filtrate is set aside;

[0017] (4) Separate the garlic and onion separately, ...

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Abstract

The invention discloses a preparation method for mashed-garlic low-salinity dried-ivy mosses pickle. The mashed-garlic low-salinity dried-ivy mosses pickle is prepared from the following raw materials in parts by weight: 300-350 parts of dried ivy mosses, 100-160 parts of platycodon grandiflorum, 20-25 parts of garlic cloves, 10-18 parts of onion, 10-20 parts of pea, 2-3 parts of rizoma curcumae, 2-3 parts of oroxylum indicum, 2-3 parts of dandelion, 1-2 parts of merremia sibirica, 2-3 parts of pseudo-ginseng leaves, 1-2 parts of mint, 1-2 parts of radix scrophulariae, 2-3 parts of ophiopogon japonicas, 10-15 parts of table salt, 30-40 parts of soy, 20-30 parts of cooking wine and 10-20 parts of peanut oil. The pickle provided by the invention is clear and bright in color and fragrant and crisp in mouthfeel, and is edible for various populations; also by adding garlic cloves and onion into the formula, the pickle is abundant in nutritional components, is capable of sterilizing, detoxifying and increasing the shelf-life; and by adding the traditional Chinese medicine components such as dandelion, rizoma curcumae and the like, the pickle is reasonable in compatibility and is capable of enhancing disease-resisting health-care functions.

Description

Technical field [0001] The invention relates to a preparation method of garlic and low-salt moss dried pickles, belonging to the technical field of food processing. Background technique [0002] There are healthy substances such as lactic acid bacteria in pickles. It also has a special fragrance and is easy to store. It is a favorite dish in autumn and winter. At present, there are few flavored pickles prepared with dried moss as a raw material on the market. The present invention provides a method for preparing garlic and low-salt dried moss pickles, which not only enriches the variety and taste of pickles, but also increases the edible range of dried moss. Summary of the invention [0003] The purpose of the present invention is to provide a method for preparing garlic and low-salt dried pickles. [0004] The technical scheme adopted by the present invention is as follows: [0005] A method for making pickled vegetables with garlic and low-salt moss, including the following steps:...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/30A23L33/105
CPCA23L19/20A23L33/105A23V2002/00A23V2250/21A23V2300/14A23V2300/38A23V2200/30A23V2200/324Y02A40/90
Inventor 姜阔
Owner BENGBU KUNPENG FOOD & BEVERAGE
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