Ready-to-eat perilla seasoning dish and preparation method thereof

A technique of perilla and perilla leaves is applied in the field of ready-to-eat perilla seasonings and preparation thereof, can solve problems such as no reports, and achieve the effects of improving myocardial function, diverting blood vessel tension and unique flavor

Active Publication Date: 2014-03-05
北海市蔬菜研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of condiments and seasonings in our daily life, and there are many reports about the substances extracted from perilla as health-care seasoning products, but there are no reports on seasonings prepared by dipping perilla directly as raw materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Pick and collect 80 grams of the top 3 leaves of the perilla stem and their tender stems at the same time, wash them, then put them in a container to dry out the surface moisture of the raw materials, 10 grams of garlic, and dry them under the sun at room temperature;

[0021] Soak the washed fresh perilla leaves in 90°C hot water, pick them up and soak them in cold water for 3 minutes, then dry them at room temperature and chop them into small pieces. Peel off the skin of the dried garlic After the shell, shred the perilla leaves and their tender stems into granules, mix the chopped granules with 5 grams of salt, 3 grams of soy sauce, and 1 gram of sucrose in a sterile room, and add the remaining The other ingredients of salt, soy sauce and sucrose are mixed and stirred evenly, and then hot water is sprayed for 30 minutes to sterilize; the evenly stirred raw materials are put into a container and placed in a cool place for sealing and impregnation for 60 days. During th...

Embodiment 2

[0023] Pick and collect 85 grams of the top 5 leaves of perilla stems and their tender stems at the same time, wash them, then put them in a container to dry out the surface moisture of raw materials, 5 grams of garlic, and dry them under the sun at room temperature;

[0024] Soak fresh fresh perilla leaves in hot water at 90°C, pick them up without immersing them in cold water, put them in room temperature to dry, and chop them into small pieces. Peel off the skin of the dried garlic Finally, chop it together with perilla leaves and its tender stems into granules, and mix the chopped granules with 3 grams of salt, 2 grams of soy sauce, and 2 grams of sucrose in a sterile room, and add the remaining Other ingredients salt, soy sauce and sucrose are mixed and stirred evenly, and then hot water is sprayed for 30 minutes to sterilize. Invert the vat once in Tianhou, pour the upper layer of ingredients into the lower layer, and you can prepare an appetizing and delicious ready-to-...

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PUM

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Abstract

The invention discloses a ready-to-eat perilla seasoning dish and a preparation method of the ready-to-eat perilla seasoning dish. The ready-to-eat perilla seasoning dish is prepared from the raw materials in parts by weight: 80-85 parts of perilla leaves, 5-10 parts of garlic bulbs, 3-5 parts of edible salt, 2-3 parts of soybean sauce and 0.5-2 parts of saccharose. The preparation method of the ready-to-eat perilla seasoning dish comprises the steps of (1) raw material picking; (2) cleaning; (3) blanching; (4) chopping; (5) blending and seasoning; and (6) sealed pickling: putting the uniformly stirred raw materials into a container for pickling for 60-90 days. The method disclosed by the invention is easy to operate and low in production cost; a preservative does not need to be added into a prepared product during pickling, bottling and delivery; the product can be stored for a long time, is convenient to eat and carry and is deeply favored by people.

Description

technical field [0001] The invention relates to a processing method of seasoning, in particular to an instant perilla seasoning dish and a preparation method thereof. Background technique [0002] Perilla is an annual herb of Lamiaceae. Also known as Sumahong and Red Suma, it is distributed all over my country. It has wide adaptability and is easy to cultivate. Under normal manual management, the average yield of fresh perilla leaves is about 2000 kg per mu. The leaf surface of perilla is green or purple, and the back of the leaf is purple. It has the functions of relieving the exterior and dispelling cold, promoting qi and harmonizing the middle, relieving cough and asthma, sharpening the diaphragm and widening the intestines, and detoxifying. Modern nutrition has found that the main components of perilla oil are: α-linolenic acid, palmitic acid, linoleic acid, oleic acid, stearic acid, vitamin E, 18 kinds of amino acids and various trace elements. Among them, essential f...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00A23V2300/41A23V2300/24A23V2200/32Y02A40/90
Inventor 杨明彰
Owner 北海市蔬菜研究所
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