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Pickled gracilaria lemaneiformis and preparation method thereof

A technology of asparagus and freshness, applied in the field of pickled vegetables, can solve the problems of not invigorating the stomach, clearing heat, detoxifying and promoting digestion, and not easy to preserve for a long time, and achieves the effect of simple process

Inactive Publication Date: 2015-03-25
HUIZHOU OUYE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent number 2012105180143 discloses a pickling method of asparagus, and discloses the following technical scheme: a method of pickling asparagus, which belongs to the field of asparagus processing, and can effectively solve the general eating method of asparagus Relatively simple and not easy to store for a long time
But the asparagus that this method makes just has preserved local flavor, does not have the effect of invigorating the stomach, clearing away heat and detoxification, promoting dampness and helping digestion

Method used

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  • Pickled gracilaria lemaneiformis and preparation method thereof

Examples

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Effect test

Embodiment 1

[0024] A kind of pickled asparagus, including 80 parts of fresh asparagus stems and leaves, 3 parts of salt, 5 parts of fresh juice of purslane fresh stems and leaves, 5 parts of fresh tender leaves of carnation, squeezed fresh tender stems and leaves of Artemisia oleracea 10 servings of juice, 10 servings of fresh young lettuce juice, 2 servings of fresh perilla leaves, 2 servings of fresh tender leaves of Gynostemma pentaphyllum, 30 servings of 40-degree white wine. First, wash the stems and leaves of fresh asparagus, and drain the surface water; take the above-mentioned tender fresh stems and leaves of purslane, fresh tender leaves of carnation, fresh tender stems and leaves of Artemisia persicae, fresh young shoots of mountain lettuce, and fresh fresh perilla leaves. Juicing fresh young leaves and Gynostemma gynostemma fresh young leaves, boiling, filtering, cooling, and mixing with 30 parts of 40-degree white wine and 3 parts of table salt to obtain pickling liquid; put f...

Embodiment 2

[0026] A kind of pickled asparagus, including 100 parts of fresh asparagus stems and leaves, 5 parts of salt, 10 parts of purslane tender fresh stems and leaves squeezed, dianthus fresh tender leaves squeezed juice, Artemisia betel fresh tender stems and leaves squeezed 15 parts of juice, 15 parts of fresh young lettuce juice, 5 parts of fresh perilla leaves, 5 parts of gynostemma fresh leaves, 40 parts of 50-degree white wine. Wash the stems and leaves of fresh asparagus, drain the surface water; take the above weight parts of tender fresh stems and leaves of purslane, fresh tender leaves of carnation, fresh tender stems and leaves of Artemisia persicae, fresh tender shoots of lettuce, fresh tender perilla Leaves, Gynostemma fresh tender leaves, boiled, filtered, cooled, mixed evenly with 50% white wine and salt to obtain a pickling infusion; fresh asparagus stems and leaves were put into glass bottles, and the pickling infusion obtained in the above steps Pour into a glass b...

Embodiment 3

[0028] A kind of pickled asparagus, including 1000 grams of fresh asparagus stems and leaves, 50 grams of table salt, 100 grams of squeezed juice from tender fresh stems and leaves of purslane, 100 grams of squeezed juice from fresh tender leaves of Dianthus, squeezed fresh tender stems and leaves of Artemisia oleracea 150 grams of juice, 150 grams of fresh young lettuce juice, 50 grams of fresh perilla leaves, 50 grams of fresh gynostemma leaves, 400 grams of 50-degree liquor. Wash the stems and leaves of fresh asparagus, drain the surface water; take the above weight parts of tender fresh stems and leaves of purslane, fresh tender leaves of carnation, fresh tender stems and leaves of Artemisia persicae, fresh tender shoots of lettuce, fresh tender perilla Leaves, Gynostemma fresh tender leaves, boiled, filtered, cooled, mixed evenly with 50% white wine and salt to obtain a pickling infusion; fresh asparagus stems and leaves were put into glass bottles, and the pickling infusi...

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Abstract

The invention discloses pickled gracilaria lemaneiformis and a preparation method thereof. The pickled gracilaria lemaneiformis is prepared from the following raw materials in parts by weight: 80-100 parts of fresh stems and leaves of gracilaria lemaneiformis, 3-5 parts of edible salt, 5-10 parts of tender and fresh stem and leaf juice of purslane, 5-10 parts of fresh and tender leaf juice of dianthus chinensis, 10-15 parts of fresh and tender stem and leaf juice of wormwood, 10-15 parts of fresh soft shoot juice of herb of Indian lettuce, 2-5 parts of fresh tender leaf juice of perilla, 2-5 parts of fresh tender leaf juice of gynostemma pentaphylla and 30-40 parts of 40-50 degree liquor. Besides keeping the original flavor of the gracilaria lemaneiformis, the pickled gracilaria lemaneiformis has the efficacies of invigorating stomach, clearing away heat and toxins, removing dampness and aiding digestion. The pickled gracilaria lemaneiformis also contains various nutritional components and has the advantages of safety and health.

Description

technical field [0001] The invention relates to pickled vegetables, in particular to a pickled asparagus and a preparation method thereof. Background technique [0002] Asparagus is a species under the genus Gracilaria of the Rhodophyta Cedaraceae Gracilariaceae. It is a famous wild vegetable, which belongs to perennial rattan climbing plant. Its natural wild rattan can be as long as 40-50 meters, and it belongs to asexual reproduction. Asparagus has a strong aromatic smell, has the effects of clearing heat and detoxifying, promoting dampness and helping digestion, and can cure colds and constipation. [0003] Asparagus is difficult to preserve, so there are more and more pickled asparagus products on the market. Chinese patent number 2012105180143 discloses a pickling method of asparagus, and discloses the following technical scheme: a method of pickling asparagus, which belongs to the field of asparagus processing, and can effectively solve the general eating method of a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L33/105A23L19/20A23V2002/00A23V2200/30A23V2200/32A23V2250/21
Inventor 不公告发明人
Owner HUIZHOU OUYE SCI & TECH