Zingiber striolatum diels pickled vegetable and preparation method thereof

A kimchi and yanghe technology, applied in the field of yanghe kimchi and its preparation, can solve problems such as unstable color and achieve the effects of bright red color, blood sugar control promotion, and brittleness increase

Inactive Publication Date: 2015-11-25
GUIZHOU XINFENG AGRI TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above preparation method is affected by the obvious temperature difference in different

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Embodiment 1, the preparation method of Yanghe kimchi includes the following steps:

[0017] a. Pretreatment of the main material: pick the male lotus shaft just 2cm from the ground, select and clean it for later use;

[0018] b. Take 45kg of the sun lotus shaft processed in step a and put it into a 120L ceramic kimchi jar, then add 45kg of prepared brine, 5kg of Jerusalem artichoke, 7kg of rock sugar, 4kg of garlic, 3kg of ginger, 1kg of red pepper, 0.5kg of 53° sauce-flavored white wine, 0.03 kg of spices. The salt water is made up of 100 parts of natural spring water, 20 parts of well salt, and 10 parts of old salt water. The old salt water refers to the kimchi water used for making kimchi more than twice; the spices are purple cardamom, cinnamon, star anise and Chinese pepper, the ratio is 1: 1:1:1.

[0019] c. Cover the altar, fill the altar with water and seal it, and place it in a natural karst cave with a temperature of 15-20°, and ferment it at low temperature for 2...

Example Embodiment

[0021] Embodiment 2. The preparation method of Yanghe kimchi includes the following steps:

[0022] a. Pretreatment of the main material: pick the yang lotus shaft just 2cm from the ground, select and clean it for later use; 50 parts of the yang lotus shaft, 50 parts of salt water, 6 parts of Jerusalem artichoke, 8 parts of rock sugar, 5 parts of garlic, 3 parts of ginger , 1 part of red pepper, 0.5-1 part of 53° Maotai white wine, 0.03-0.06 part of spices.

[0023] b. Take 50kg of the sun lotus shaft treated in step a and put it into a 120L ceramic kimchi jar, then add 50kg of prepared brine, 6kg of Jerusalem artichoke, 8kg of rock sugar, 5kg of garlic, 3kg of ginger, 1kg of red pepper, 0.8kg of 53° sauce-flavored white wine, 0.045 kg of spices. Among them, the configured brine is composed of 100 parts of natural spring water, 20 parts of well salt, and 10 parts of old salt water. The old salt water refers to the kimchi water used for making kimchi more than twice; the spices are...

Example Embodiment

[0026] Embodiment 3, the preparation method of Yanghe kimchi includes the following steps:

[0027] a. Pretreatment of the main material: pick the male lotus shaft just 2cm from the ground, select and clean it for later use;

[0028] b. Take 55kg of the sun lotus shaft that has been processed in step a and put it into a 140L ceramic kimchi jar, then add 55kg of prepared brine, 7kg of Jerusalem artichoke, 9kg of rock sugar, 6kg of garlic, 4kg of ginger, 2kg of red pepper, 1kg of 53° sauce-flavored white wine, 0.06kg spices. Among them, the configured brine is composed of 100 parts of natural spring water, 20 parts of well salt, and 10 parts of old salt water. The old salt water refers to the kimchi water used for making kimchi more than twice; the spices are purple cardamom, cinnamon, star anise and Chinese pepper, the ratio is 1: 1:1:1.

[0029] c. Cover the altar, fill the altar with water and seal it, and place it in a natural karst cave with a temperature of 15-20°, and ferment ...

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Abstract

The invention discloses a zingiber striolatum diels pickled vegetable. The zingiber striolatum diels pickled vegetable is prepared by uniformly mixing the following raw materials in parts by weight: 45-55 parts of zingiber striolatum diels rachises, 45-55 parts of prepared salty water, 5-7 parts of jerusalem artichoke, 7-9 parts of rock candies, 4-6 parts of garlics, 3-4 parts of fresh gingers, 1-2 parts of red peppers, 0.5-1 part of 53-degree Maotai-flavor baijiu and 0.03-0.06 part of spices. The zingiber striolatum diels pickled vegetable preserves the characteristics of bright red color, crispness, tenderness and tastiness of zingiber striolatum diels as well as the functions of promoting blood circulation, regulating menstruation, relieving cough, eliminating phlegm, removing toxicity for detumescence, removing stagnation of vital energy and invigorating the stomach. The zingiber striolatum diels is picked when the zingiber striolatum diels rachises just raise out of the ground by 2cm and is selected and cleaned for later use, so that the bright red color and the crispness of the zingiber striolatum diels pickled vegetable are guaranteed; the prepared salty water is prepared by uniformly mixing natural spring water, well salt and aged salty water, wherein the natural spring water contains special microorganisms and is beneficial for fermentation, and the aged salty water is pickle vegetable water which is used for repeatedly pickling vegetables for several years, so that the delicate flavor of the pickle can be improved.

Description

technical field [0001] The patent of the invention relates to a sunflower pickle and a preparation method thereof, belonging to the technical field of sunflower processing. Background technique [0002] Yanghe is a perennial herb belonging to Zingiberaceae Zingiberaceae, which is a vegetable with high nutritional value and homologous food and medicine. Sunflower contains a variety of amino acids, proteins and rich cellulose, which is a polysaccharide nutrient that does not produce heat. "Compendium of Materia Medica" records: Yanghe has the effects of promoting blood circulation and regulating menstruation, antitussive and expectorant, reducing swelling and detoxification, eliminating accumulation and invigorating the stomach, and has special effects on treating diabetes. Tan Zhiwei from Hubei University for Nationalities separated and identified 47 compounds by gas chromatography-mass spectrometry, among which the components with higher content are: n-hexadecanoic acid=17....

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 邓宽平杨秀伟谭凯张永刚胡朝琴
Owner GUIZHOU XINFENG AGRI TECH DEV CO LTD
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