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Dandelion vegetable and processing technology thereof

A processing technology and dandelion technology are applied in the field of dandelion vegetables and their processing technology, which can solve problems such as inedibility, and achieve the effects of no loss of nutrition and refreshing taste.

Inactive Publication Date: 2015-09-02
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In rural areas, dandelion can also be eaten as a wild vegetable, which has a special taste, but it is difficult for urban residents to eat this delicacy. At present, only dried dandelion is sold on the market as a medicinal material, which can be used for cooking soup and soaking water, but it cannot be used as a dish. edible

Method used

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specific Embodiment approach

[0013] A specific embodiment of a dandelion vegetable and its processing technology of the present invention: a dandelion vegetable, the proportion of each component in the raw material is: dandelion leaf 72-80%, salt 5-7%, medlar 3-5%, black Fungus 3-5%, ginger 1-1.5%, red pepper 1-1.5%, chicken essence 0.8-1%, sugar 1.5-1.8%, soybean salad oil 4-5%. A processing technology for dandelion vegetables, the processing steps of which are: (1) pick fresh, high-quality dandelion leaves, clean them, drain them, and blanch them in boiling water for 20-30 seconds, then quickly remove them and put them in a tap water pool to cool them down (2) Marinate the cooled dandelion leaves with salt, turn the vat once every other day at the beginning of pickling, and turn the vat three times in total; (3) Marinate 1 leaf Take out the salty dandelion leaves after one month, after desalting, squeezing dry, chopping, add goji berries, black fungus, ginger, red pepper, chicken essence, sugar and othe...

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Abstract

The invention discloses a dandelion vegetable and a processing technology thereof. The dandelion vegetable comprises the following raw materials according to a ratio: 72-80 percent of dandelion leaves, 5-7 percent of table salt, 3-5 percent of the fruit of Chinese wolfberry, 3-5 percent of black fungus, 1-1.5 percent of ginger, 1-1.5 percent of red pepper, 0.8-1 percent of essence of chicken, 1.5-1.8 percent of white sugar and 4-5 percent of soybean salad oil. According to the dandelion vegetable and the processing process thereof, the dandelion can retain freshness more than one year through a pickling technology, compared with dry dandelion, the dandelion vegetable provided by the invention is fresh, can be eaten in various modes, and can be eaten as a pickled vegetable, so that urban residents can taste the delicious wild vegetables, the dandelion vegetable is fresh and cool in mouthfeel since the bitter taste of the dandelion is removed through blanching, and nutrition does not lose.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dandelion dish and a processing technology thereof. Background technique [0002] The dandelion plant contains various healthy nutrients such as dandelion alcohol, dandelion, choline, organic acid, inulin, etc. It has diuretic, laxative, jaundice-reducing, choleretic and other effects. Dandelion also contains protein, fat, carbohydrates, trace elements and vitamins, etc., and has rich nutritional value. It can be eaten raw, fried, and made into soup. It is a plant that can be used as both medicine and food. In rural areas, dandelion can also be eaten as a wild vegetable, which has a special taste, but it is difficult for urban residents to eat this delicacy. At present, only dried dandelion is sold on the market as a medicinal material, which can be used for cooking soup and soaking water, but it cannot be used as a dish. edible. The invention introduces a dandelion vegetabl...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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