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Lily sauce-pickled vegetable and preparation method thereof

A technology of lily pickles and lily, which is applied in the food field, can solve problems such as high salinity, high sodium content, and unfavorable health, and achieve the effects of enriching varieties, reducing salt content, and extending the freshness period

Inactive Publication Date: 2015-04-15
青岛诺瑞尔节能环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the fast-moving consumer goods market, health is a new term, but the past pickles have high salinity, high sodium content, and contain a lot of preservatives, which are not good for health, so people gradually lose interest in pickles
On the other hand, consumers have higher and higher requirements for food types, and the same food raw materials can no longer meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A lily pickle comprises the following components in parts by weight: 100 parts of fresh lily, 2 parts of salt, 2 parts of sugar, 5 parts of soy sauce and 2 parts of seasoning. Wherein, the seasoning is a spicy spice, and the spicy spice is preferably chili oil.

[0020] The present invention also provides a preparation method for lily pickles, the preparation steps of which are as follows: 1. Break the fresh lily into flakes, clean it, and control the moisture; 2. Steam the lily for 5 minutes; 3. Mix the steamed lily with salt , sugar, soy sauce and seasonings are mixed together with the steamed broth and marinated for 24 hours; 4. Filling the marinated lilies together with the marinated broth and sterilizing.

Embodiment 2

[0022] A lily pickle comprises the following components in parts by weight: 100 parts of fresh lily, 5 parts of salt, 4 parts of sugar, 10 parts of soy sauce and 5 parts of seasoning. Wherein, seasoning is sweetener, and sweetener is sweet noodle sauce.

[0023] The present invention also provides a preparation method for lily pickles, the preparation steps of which are as follows: 1. Break the fresh lily into flakes, clean it, and control the moisture; 2. Steam the lily for 10 minutes; 3. Mix the steamed lily with salt , sugar, soy sauce and seasonings are mixed together with the soup obtained by steaming, and marinated for 48 hours; 4. The lily after pickling is filled together with the soup obtained by pickling, and sterilized.

Embodiment 3

[0025] A lily pickle comprises the following components in parts by weight: 100 parts of fresh lily, 3 parts of salt, 3 parts of sugar, 6 parts of soy sauce and 3 parts of seasoning. Wherein, the seasoning is spicy seasoning, and the spicy seasoning is a mixture of capsicum and Chinese prickly ash with a content ratio of 1:1.

[0026] The present invention also provides a preparation method for lily pickles, the preparation steps of which are as follows: 1. Break the fresh lily into flakes, clean it, and control the moisture; 2. Steam the lily for 7 minutes; 3. Mix the steamed lily with salt , sugar, soy sauce and seasonings are mixed together with the steamed broth and marinated for 30 hours; 4. Filling the marinated lilies together with the marinated soup and sterilizing.

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PUM

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Abstract

The invention relates to a lily sauce-pickled vegetable which comprises following components, by weight, 100 parts of fresh lily, 2-5 parts of salt, 2-4 parts of sugar, 5-10 parts of soybean sauce and 2-5 parts of seasonings. The invention also provides a preparation method of the lily sauce-pickled vegetable. The invention is advantaged in that by means of the lily for preparing the sauce-pickled vegetable, the kinds of the sauce-pickled vegetable are abundant and by means of various seasonings, different taste requirements of users are satisfied. In the preparation method, firstly the lily is steam-cooked and is prepared into the sauce-pickled vegetable with soup generated during the steam-cooking process together, so that not only are original nutrients in the lily maintained and the lily sauce-pickled vegetable is more tasty since the lily sauce-pickled vegetable is pickled after being cooked. In addition, by means of the method, a preservation time of the lily sauce-pickled vegetable can be prolonged. The lily sauce-pickled vegetable is reduced in content of salt with taste being maintained and is healthier since the lily sauce-pickled vegetable is prickled with low salt for a long time.

Description

technical field [0001] The invention relates to the field of food, in particular to a pickle with lily as the main raw material and a preparation method thereof. Background technique [0002] Lily is a perennial herbaceous bulbous plant of the genus Liliaceae. In addition to containing 21.29% protein, 12.43% fat, 11.47% reducing sugar, 1.61% starch, and calcium, phosphorus, and iron, lily contains 1.443 mg of vitamin B and 21.2 mg of vitamin B per hectogram. In addition to nutrients such as C, it also contains some special nutrients, such as colchicine and other alkaloids. These ingredients act comprehensively on the human body, not only have good nutritional and nourishing effects, but also have certain preventive effects on various seasonal diseases caused by dry weather in autumn. Say on the traditional Chinese medical science that fresh lily has the effect of nourishing the heart and tranquilizing the nerves, moistening the lung and relieving cough, very beneficial to w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 田书显
Owner 青岛诺瑞尔节能环保科技有限公司
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