Pickled lycopus lucidus root and making method thereof
A technology of zeilangen and kimchi, applied in the field of zeilangen kimchi and its production, can solve the problems of aggravated pungent taste, disappearance of brittleness, edible vegetables, etc.
Inactive Publication Date: 2014-12-24
ANHUI SCI & TECH UNIV
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Problems solved by technology
If Zeilangen is not treated in time after being unearthed, it will soon turn brown when exposed to the air, and will soon become lignified, resulting in the loss of brittleness and aggravated spicy taste, so it can no longer be eaten as a vegetable
Method used
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Embodiment 1
[0025] Example 1: 600g of Eupatorium, 90g of ginger, 14g of dried chili, 45g of red pepper, 55g of salt, 12g of Chinese prickly ash, and 90g of white vinegar.
Embodiment 2
[0026] Example 2: 550g of Eupatorium, 80g of ginger, 12g of dried chili, 40g of red sharp pepper, 50g of table salt, 10g of Chinese prickly ash, and 80g of white vinegar.
Embodiment 3
[0027] Example 3: Eupatorium 500g, ginger 70g, dried chili 10g, red sharp pepper 35g, salt 45g, Chinese prickly ash 8g, white vinegar 70g.
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The invention discloses a pickled lycopus lucidus root and a making method thereof. The making method comprises the following steps: selecting 500-600 parts of fresh lycopus lucidus root, 70-90 parts of fresh ginger, 10-14 parts of dry red pepper, 35-45 parts of red chilli, 45-55 parts of table salt, 8-12 parts of pepper and 70-90 parts of white vinegar; cleaning the fresh lycopus lucidus root and then peeling the lycopus lucidus root by using a bamboo stick, soaking with clear water, to which vinegar is added, and making the pickled lycopus lucidus root by matching with the fresh ginger, the red pepper, the pepper, the table salt, the vinegar and the like. The pickled lycopus lucidus root has a good taste, and has a health-maintaining effect.
Description
technical field [0001] The invention belongs to the technical field of kimchi production, and relates to Zelangen kimchi and a production method thereof. Background technique [0002] Eupatorium japonicum Thunb is the rhizome of Eupatorium japonicum Thunb, a perennial plant of Lamiaceae, which is used as both vegetable and medicine. The rhizomes excavated after late autumn are white, crisp and tender, and can be eaten fresh and crisp. They can be fried, steamed, made into soup, pickled, soaked in vinegar, or dipped in sugar. Zeilangen has the effects of refreshing the mind, appetizing food, nourishing liver and kidney deficiency, and strengthening the waist and knees. "Supplements to Materia Medica" contains: "Ze Lanli has nine orifices, unblocks blood vessels, drains pus and treats blood." "Classified Herbal Medicine" contains: "Zelan harmonizes qi and nourishes blood, replenishes essence and strengthens qi, and treats women's weakness and pale face." "Compilation of Com...
Claims
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Login to View More IPC IPC(8): A23L1/218A23L19/20
CPCA23L33/00A23L19/20
Inventor 俞浩毛斌斌江金霞
Owner ANHUI SCI & TECH UNIV
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