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Dry athyrium multidentatum and preparation method thereof

A technology for monkey-leg vegetables and dried vegetables, which is applied to the field of dried monkey-leg vegetables and its production, can solve the problems of inconvenient storage and carrying, few dried vegetables products, unable to meet market demands, etc., so as to reduce the absorption of toxins and increase the consumption method. , the effect of improving immunity

Inactive Publication Date: 2015-01-21
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the monkey leg vegetables on the market are raw products, and there are few dried vegetables, which are inconvenient to store and carry, and cannot meet market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A dried monkey leg vegetable, characterized in that: it is made of the following raw materials in weight ratio: 80-120 parts of monkey leg vegetable, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed, 1-3 parts of white wine, 2-5 parts of radish, 2-5 parts of lychee, 2-5 parts of yam, 2-5 parts of pear, and 1-3 parts of cherry.

[0021] 100 parts of monkey leg vegetables, 5 parts of refined salt, 3 parts of rock sugar, 2 parts of aniseed ingredients, 2 parts of white wine, 3 parts of radish, 3 parts of lychee, 3 parts of yam, 3 parts of pear, and 2 parts of cherry.

[0022] The steps of its production method are:

[0023] Step 1. According to the weight ratio, select high-quality monkey leg vegetables, wash them with clean water and set aside;

[0024] Step 2. Add water to the pot and heat until the water temperature is 80-100°C, put the monkey leg vegetables into the pot and cook for 30-60 seconds;

[0025] Step 3. Take out the cook...

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PUM

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Abstract

The invention discloses dry athyrium multidentatum and a preparation method thereof. The dry athyrium multidentatum is prepared from 80-120 parts of athyrium multidentatum, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseeds, 1-3 parts of white wine, 2-5 parts of radishes, 2-5 parts of litchi chinensis, 2-5 parts of Chinese yams, 2-5 parts of pears and 1-3 parts of cherries through the process steps of cleaning, boiling, airing, pickling, dewatering, packaging and the like. When the athyrium multidentatum is pickled a pickling vessel, the fresh and elegant flavors of the litchi chinensis, the Chinese yams, the pears, the cherries and the radishes are remained in the athyrium multidentatum, so that the fragrance of the athyrium multidentatum is increased, and the athyrium multidentatum is more tasty, better in mouthfeel and more fresh in taste; and the pickling ingredients and the athyrium multidentatum are simultaneously packaged, so that the taste retention time is prolonged. According to the invention, eating and processing methods for the athyrium multidentatum are additionally provided, so that the athyrium multidentatum is convenient for households and restaurants to use, the market competitiveness of the athyrium multidentatum is effectively enhanced, and the market demand is met.

Description

technical field [0001] The invention relates to the technical field of food, in particular to dried monkey leg vegetables and a preparation method thereof. Background technique [0002] Monkey leg vegetable, the young leaves of the monkey leg fern of the family Pteridaceae. It generally grows in mixed coniferous and broad-leaved forests or bushes and grasslands along river banks. Wet places under miscellaneous woods or mixed forests. Xiaoxing'anling is the main production area in China. Monkey legs are rich in nutrition, containing a variety of vitamins, carbohydrates, inorganic salts, proteins and fats, and can be made into a variety of delicious dishes. Monkey leg vegetable is a main wild vegetable in Changbai Mountain. The curly and unexpanded young leaves of the monkey legs are mountain wild vegetables that the local people like to eat. They are picked every spring. When eating fresh, the monkey legs need to be scalded with boiling water first, or they can be salted ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L33/00A23L19/20A23V2002/00A23V2300/38A23V2300/10A23V2200/302A23V2200/324
Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD