Digitalis pickled vegetables with multiple tastes

A rehmannia pickle and multi-flavor technology, applied in the field of pickles, can solve problems such as single taste, achieve the effects of thorough sterilization, multi-taste and good taste, and widen the scope of application

Inactive Publication Date: 2014-10-01
程长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, most of the conventional usages were to prepare traditional Chinese medicine. There are not many pickles made with rehmannia glutinosa as the main ingredient. Now most of the rehmannia pickles on the market are salty, and the taste is relatively simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: the preparation method steps of a kind of rehmannia glutinosa pickle with strange flavor shredded rehmannia glutinosa are as follows:

[0016] The ingredients of strange-flavored rehmannia shreds include: 4000 grams of fresh rehmannia, 20 grams of salt, 80 grams of pepper, 5 grams of fennel, 150 grams of ginger, 150 grams of pepper, 20 grams of food additives, and 5000 grams of boiling water.

[0017] (1) Wash and dry the rehmannia glutinosa, cut into rehmannia shreds with a width of 3-20mm and a thickness of 3-20mm;

[0018] (2) Put 20 grams of salt, 80 grams of pepper, 5 grams of fennel, 150 grams of ginger, 20 grams of edible additives, 150 grams of pepper, etc. into 5,000 grams of boiling water and cook for 30 minutes to remove impurities. Put them together in the tank and seal them for 7 days;

[0019] (3) Sterilize the marinated rehmannia glutinosa through sterilization equipment.

[0020] (4) After sterilizing the strange-flavored rehmannia glutin...

Embodiment 2

[0021] Embodiment 2: a kind of preparation method steps of the rehmannia glutinosa pickles of multi-flavor rehmannia glutinosa cubes are as follows:

[0022] The combined ingredients of multi-flavored rehmannia cubes include: 5000 grams of fresh rehmannia glutinosa, 750 grams of salt, 50 grams of ginger powder, 50 grams of five-spice powder, 30 grams of chili powder, 10 grams of monosodium glutamate, 20 grams of food additives, and 20 grams of soy sauce.

[0023] (1) Take 5000 grams of rehmannia root, wash it with water, cut it into small pieces of rehmannia glutinosa with a width of 5-20 mm and a thickness of 5-20 mm, put it in a basin, sprinkle with 750 grams of salt, mix well, marinate for about one week;

[0024] (2) Remove the pickled rehmannia cubes, mix with 50 grams of ginger powder, 50 grams of five-spice powder, 20 grams of food additives, 30 grams of chili powder and 10 grams of monosodium glutamate, take one altar, and put the mixed rehmannia glutinosa into it Pre...

Embodiment 3

[0027] Embodiment 3: a kind of preparation method steps of hot and sour rehmannia glutinosa dried rehmannia pickles are as follows:

[0028] The composition of hot and sour rehmannia includes: 5000 grams of fresh rehmannia, 30 grams of chili powder, 800 grams of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 30 grams of food additives, 10 grams of pepper, 10 grams of aniseed, MSG 20 grams, water 2000 grams.

[0029] (1) Wash 5,000 grams of Rehmannia glutinosa first, then process it into 2-20 mm long, 2-20 mm wide, and 2-20 mm thick rehmannia strips, and dry them until they are 80% dry for later use;

[0030] (2) Heat up 100 grams of sesame oil, add 30 grams of chili powder and fry until slightly yellow, then pour in dried rehmannia glutinosa and mix in;

[0031] (3) Put 170 grams of table salt, 200 grams of sugar, 10 grams of Chinese prickly ash, 10 grams of aniseed ingredients, and 30 grams of edible additives into a pot, add 2,000 grams of water to...

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PUM

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Abstract

The invention provides digitalis pickled vegetables with multiple tastes. The digitalis pickled vegetables are prepared through the following steps: using digitalis as a main raw material, screening the digitalis, cleaning the digitalis, cutting the digitalis into digitalis sheets, seasoning and preserving the digitalis sheets, and sterilizing the digitalis sheets to obtain the digitalis pickled vegetables. The digitalis sheets which are cut are preserved by various seasonings to have needed tastes. The digitalis pickled vegetables integrate medicine and food into a whole; the digitalis pickled vegetables are convenient to eat, and diversified in the tastes; the digitalis pickled vegetables not only are a table dish but also health-care food; the digitalis pickled vegetables contain various components which are beneficial to health; when the digitalis pickled vegetables are eaten by a person, the person can feel slightly bitter first and then slightly sweet, the flavor of the digitalis pickled vegetables is unique; if people often eat the digitalis pickled vegetables, the digitalis pickled vegetables not only can supplement various vitamins and minerals but also can have the effects of nourishing yin, tonifying blood, reducing blood sugar, raising blood pressure, promoting diuresis, resisting bacteria, protecting liver, and treating the diseases of fever due to yin deficiency, night sweating, dry mouth and polydipsia, yin deficiency, constipation and the like.

Description

technical field [0001] The invention relates to a pickle, in particular to a multi-taste rehmannia pickle. Background technique [0002] Rehmannia glutinosa, also known as Shengdi, Xianshengdi; Dihuang is the dicotyledonous herb Scrophulariaceae Rehmannia glutinosa, the root tuber of Scrophulariaceae rehmannia root, excavated in autumn to remove the reed head, fibrous roots and sediment, and fresh rehmannia is called fresh rehmannia. Rehmannia glutinosa is sweet, bitter, and cold in nature, enters the heart, liver, and kidney channels, and has the functions of cooling blood heat, nourishing yin and tonifying kidney, promoting body fluid and quenching thirst. Conventional usage has always been to prepare traditional Chinese medicines, and there are not many pickles pickled with rehmannia glutinosa as the main ingredient. Now most of the rehmannia pickles on the market are salty, and the taste is relatively simple. the Contents of the invention [0003] The technical prob...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/09A23L19/20
CPCA23L19/20A23V2002/00A23V2300/41A23V2200/30A23V2200/328A23V2200/326A23V2200/32
Inventor 程长青
Owner 程长青
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