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Preserved common spiderflower herb with low salt conent capable of reducing blood pressure

A white cauliflower and blood pressure lowering technology, which is applied in food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of failure to increase the nutritional value of finished products for lowering blood pressure, harmful nitrite to the human body, and eating methods Single and other problems, achieve the effect of improving appetite, lowering blood pressure, and delicious taste

Inactive Publication Date: 2015-11-18
HUBEI TANGSONG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] White cauliflower itself has the therapeutic effect of lowering blood pressure, while pickled white cauliflower is eaten in a single way and is generally made at home, which fails to increase the nutrition and blood pressure lowering value of the finished product, and the pickling process is prone to produce harmful substances to the human body. Nitrite, so it is an urgent problem to develop a low-salt pickled white cauliflower for lowering blood pressure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A blood pressure-lowering low-salt pickled cauliflower made from the following steps:

[0043] Step 1: Select the fresh cauliflower harvested that day, discard the cauliflower with thin plants, thin stems, many fibers, and weak stems that are not easy to cut off, and remove sundries and old leaves;

[0044] Step 2: After rinsing with clean water for 3-4 times, put it in a cool and ventilated place to dry, then cut it into 2CM segments and put it into a mixing container, and sprinkle it with salt at a mass fraction of 5%, and rub it repeatedly , when the white cauliflower is soaked in vegetable water, the stems become soft, and the stems and leaves turn dark green;

[0045] Step 3: Take out the white cauliflower that has been salted in step 2, add 0.8g ascorbic acid, 0.8g tea polyphenols, and 0.3g glucose to each kilogram of white cauliflower, and mix evenly;

[0046] Step 4: Put the white cauliflower mixed in Step 3 into a fermentation container, compact it layer by la...

Embodiment 2

[0052] A blood pressure-lowering low-salt pickled cauliflower made from the following steps:

[0053] Step 1: Select the fresh cauliflower harvested that day, discard the cauliflower with thin plants, thin stems, many fibers, and weak stems that are not easy to cut off, and remove sundries and old leaves;

[0054] Step 2: After rinsing with clean water for 3-4 times, put it in a cool and ventilated place to dry, then cut it into 2CM segments and put it into a mixing container, sprinkle it with salt at a mass fraction of 4%, and rub it repeatedly , when the white cauliflower is soaked in vegetable water, the stems become soft, and the stems and leaves turn dark green;

[0055] Step 3: Take out the white cauliflower that has been salted in step 2, add 0.5g ascorbic acid, 0.4g tea polyphenols, and 0.25g glucose to each kilogram of white cauliflower, and mix well;

[0056] Step 4: Put the white cauliflower mixed in Step 3 into a fermentation container, compact it layer by layer, ...

Embodiment 3

[0062] A blood pressure-lowering low-salt pickled cauliflower made from the following steps:

[0063] Step 1: Select the fresh cauliflower harvested that day, discard the cauliflower with thin plants, thin stems, many fibers, and weak stems that are not easy to cut off, and remove sundries and old leaves;

[0064] Step 2: After rinsing with clean water for 3-4 times, put it in a cool and ventilated place to dry, then cut it into 2CM segments and put it into a mixing container, and sprinkle it with salt at a mass fraction of 6%, and rub it repeatedly , when the white cauliflower is soaked in vegetable water, the stems become soft, and the stems and leaves turn dark green;

[0065] Step 3: Take out the white cauliflower that has been salted in step 2, add 0.9g ascorbic acid, 0.9g tea polyphenols, and 0.6g glucose to each kilogram of white cauliflower, and mix evenly;

[0066] Step 4: Put the white cauliflower mixed in step 3 into a fermentation container, compact it layer by la...

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Abstract

The invention discloses preserved common spiderflower herb with a low salt conent capable of reducing blood pressure. The common spiderflower herb is made through six steps: in the preserving process, the adding amount of table salt is low, and a biological additive is added, so that the content of nitrite generated in the preserving and fermenting process is reduced, and the harm of the preserved common spiderflower herb to human bodies is reduced. In addition, varied food therapy materials having the functions of reducing blood pressure and blood lipid are added on the basis of the common spiderflower herb, so that the preserved common spiderflower herb disclosed by the invention can realize the purpose of effectively reducing the blood pressure of a patient suffering from high blood pressure, and the made common spiderflower herb is delicious in taste and can improve appetite.

Description

technical field [0001] The invention relates to the technical field of pickled cauliflower, in particular to a low-salt pickled cauliflower for lowering blood pressure. Background technique [0002] White cauliflower, also known as coriander, is a specialty of Anlu County, Hubei Province. It is named after the sporadic white flowers. It was a tribute in Tang and Song Dynasties. Kangxi's "Anlu County Chronicle" records: "White cauliflower: Xiayue blooms small cabbage, which can be leeks. It has an excellent fragrance. There are two kinds of red stems and white stems. The red stems are especially beautiful. They are not as good as other places, and they are also different in nature." . The pickled white cauliflower is delicious and sweet, rich in nutrition, rich in amino acid crude fiber, protein and multivitamins. Among them, the amino acid is 10 times higher than that of commonly used vegetables, 3-6 times higher than ordinary pickles, and the content of phosphorus, iron, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/30A23L19/20
CPCA23V2002/00A23V2200/3262A23V2200/30A23V2250/202A23V2250/208A23V2250/21A23V2250/2132A23V2200/326
Inventor 陈军
Owner HUBEI TANGSONG FOOD CO LTD
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