Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of platycodon grandiflorum with pickled-pepper flavor

A production method, the technology of platycodon grandiflorum, applied in the field of food processing, can solve the problems of not being able to meet the needs of the market and the single taste of platycodon grandiflorum, and achieve the effect of full taste, mellow taste and simple process

Inactive Publication Date: 2016-01-20
JIESHOU NONGLE PLANTING PROFESSIONAL COOP
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Platycodon grandiflorum prepared by traditional methods has a single taste and cannot meet the needs of the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of bellflower with pickled pepper flavor, method step is as follows:

[0016] (1) Choose fresh platycodon grandiflorum, clean it, cut it into strips, and make platycodon grandiflorum strips for later use;

[0017] (2) Soak bellflower strips in clean water for 2 hours, add 5g of sweet peptide, 30g of pepper, 20g of sesame leaves, 15g of tangerine peel, 50g of soybean sprouts, 15g of black tea, 10g of Cyperus cyperi, 10g of rapeseed, clove 10g, 10g persimmon leaves, 10g mugwort leaves and 15g malt, the water temperature is controlled at 35°C;

[0018] (3) Mix the soaked bellflower strips at an ambient temperature of about 18°C ​​with 1.5% of the total weight of the bellflower strips with fragrant salt and 40% of pickled pepper, marinate them for 6 hours, and mix them frequently;

[0019] The preparation method of the fragrant salt is as follows: fry 1000g of fine salt in a frying pan over low heat until it changes color, releases fragrance, p...

Embodiment 2

[0023] A kind of preparation method of bellflower with pickled pepper flavor, method step is as follows:

[0024] (1) Choose fresh platycodon grandiflorum, clean it, cut it into strips, and make platycodon grandiflorum strips for later use;

[0025] (2) Soak bellflower strips in clean water for 2 hours, add 5g of sweet peptide, 30g of pepper, 20g of sesame leaves, 15g of tangerine peel, 50g of soybean sprouts, 15g of black tea, 10g of Cyperus cyperi, 10g of rapeseed, clove 10g, 10g persimmon leaves, 10g mugwort leaves and 15g malt, the water temperature is controlled at 38°C;

[0026] (3) Mix the soaked bellflower strips at an ambient temperature of about 18°C ​​with 1.5% of the total weight of the bellflower strips with fragrant salt and 40% of pickled pepper, marinate them for 6 hours, and mix them frequently;

[0027] The preparation method of the fragrant salt is as follows: fry 1000g of fine salt in a frying pan over low heat until it changes color, releases fragrance, p...

Embodiment 3

[0031] A kind of preparation method of bellflower with pickled pepper flavor, method step is as follows:

[0032] (1) Choose fresh platycodon grandiflorum, clean it, cut it into strips, and make platycodon grandiflorum strips for later use;

[0033] (2) Soak bellflower strips in clean water for 2 hours, add 5g of sweet peptide, 30g of pepper, 20g of sesame leaves, 15g of tangerine peel, 50g of soybean sprouts, 15g of black tea, 10g of Cyperus cyperi, 10g of rapeseed, clove 10g, 10g persimmon leaves, 10g mugwort leaves and 15g malt, the water temperature is controlled at 40°C;

[0034] (3) Mix the soaked bellflower strips at an ambient temperature of about 18°C ​​with 1.5% of the total weight of the bellflower strips with fragrant salt and 40% of pickled pepper, marinate them for 6 hours, and mix them frequently;

[0035] The preparation method of the fragrant salt is as follows: fry 1000g of fine salt in a frying pan over low heat until it changes color, releases fragrance, p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of platycodon grandiflorum with a pickled-pepper flavor. The preparation method comprises the following steps of: (1) selecting fresh platycodon grandiflorum, cleaning, then cutting into strips and preparing platycodon grandiflorum strips for standby; (2) soaking the platycodon grandiflorum strips in clean water for 2 hours, controlling the water temperature to be 35-40 DEG C; (3) mixing the soaked platycodon grandiflorum strips with 1.5% of fragrant salt and 40% of pickled pepper according to the total weight of the platycodon grandiflorum strips in the ambient temperature of about 18 DEG C, salting for 6 hours and overturning frequently; (4) draining salt water of the salted platycodon grandiflorum strips, adding seasonings, and then obtaining the platycodon grandiflorum with the pickled-pepper flavor. The preparation method disclosed by the invention has the advantages that the applicant adopts scientific blending and modern equipment for processing on the basis of large number of tests and by combination with the traditional processing technology and the sanitary and safety requirements of the modern food processing as well as the requirement of people on healthy dieting, so that the flavor is fuller, the taste is purer, the process is simple and the preparation method is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of bellflower with pickled pepper flavor. Background technique [0002] Bellflower (Platycodong grandiflorus), also known as burden flower, bell flower, mitral flower, is a perennial herb plant with a stem height of 20-120 cm, usually glabrous, occasionally densely covered with short hairs, unbranched, with few upper branches. The leaves are all in whorls, some are in whorls to all are alternate, sessile or have a very short stalk, the leaves are ovate, ovate-elliptic to lanceolate, the leaves are ovate or ovate-lanceolate, the flowers are dark blue or dark blue Purple and white, it can be used as an ornamental flower; its root can be used as medicine, which has the functions of relieving cough and expectorant, clearing the lung, and draining pus. It is commonly used in traditional Chinese medicine. It is often pickled as pickles in Northeast China a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 刘志乐
Owner JIESHOU NONGLE PLANTING PROFESSIONAL COOP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com