Preparation method of burdock dish with garlic flavor

A technology of burdock and garlic, which is applied in the field of food processing, can solve the problems that affect the planting and promotion of burdock, the lack of burdock product categories, and the low market penetration rate, and achieve the effect of solving the problem of burdock sales, low equipment requirements, and unique flavor

Inactive Publication Date: 2016-03-02
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as a primary agricultural product, the added value is low, and due to the constraints of export conditions, the planting and promotion of burdock has been seriously affected. Domestic burdock products also have problems of fewer categories and low market penetration.

Method used

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  • Preparation method of burdock dish with garlic flavor
  • Preparation method of burdock dish with garlic flavor
  • Preparation method of burdock dish with garlic flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of garlic burdock dish, the method is:

[0027] 1) Select high-quality burdock, depilate, peel, wash, cut into burdock silk with a length of 3 cm and a width of 2-3 mm;

[0028] 2) Put the shredded burdock into the tank, evenly add edible salt with 10% weight of the shredded burdock, pour the tank every 12 hours, and take it out after 2 days;

[0029] 3) Take out the shredded burdock, add water, cook to desalinate, ventilate and dry for 1-2 hours or squeeze and filter for 30 minutes;

[0030] 4) Preparation of spicy oil: crush 3kg of dried chilies and add them to 5kg of soybean oil, fry at 85°C for 5 minutes, then add 2kg of Chinese prickly ash, 0.5kg of star anise, 0.5kg of five-spice powder, 1kg of sodium glutamate, and 100kg of water, and heat Boil for 30 minutes, cool and filter to obtain spicy oil;

[0031] 5) Mix the desalted burdock shreds, garlic pieces, and spicy oil in a weight ratio of 12:2:6, and fry at 120°C for 15 minutes.

[0032] ...

Embodiment 2

[0034] A preparation method of garlic burdock dish, the method is:

[0035] 1) Select high-quality burdock, depilate, peel, wash, cut into burdock silk with a length of 3 cm and a width of 2-3 mm;

[0036] 2) Put the shredded burdock into the jar, evenly add edible salt with 10% weight of the shredded burdock, pour the jar once every 12 hours, and take it out after 2-3 days;

[0037] 3) Take out the shredded burdock, add water, cook for desalination, ventilate and dry for 1-2 hours or squeeze and drain for 30 minutes;

[0038] 4) Preparation of spicy oil: crush 5kg of dried chilies and add them to 15kg of peanuts, fry at 85°C for 5 minutes, then add 1kg of Chinese prickly ash, 1kg of star anise, 2kg of five-spice powder, 3kg of sodium glutamate, and 100kg of water, and heat until boiling Cook for 30 minutes, cool and filter to obtain spicy oil;

[0039] 5) Mix the desalted burdock shreds, garlic pieces, and spicy oil in a weight ratio of 7:5:8, and fry at 120°C for 15 minute...

Embodiment 3

[0042] A preparation method of garlic burdock dish, the method is:

[0043] 1) Select high-quality burdock, depilate, peel, wash, cut into burdock silk with a length of 3 cm and a width of 2-3 mm;

[0044] 2) Put the shredded burdock into the jar, evenly add edible salt with 10% weight of the shredded burdock, pour the jar once every 12 hours, and take it out after 2-3 days;

[0045] 3) Take out the shredded burdock, add water, cook to desalinate, ventilate and dry for 1-2 hours or squeeze and filter for 30 minutes;

[0046] 4) Preparation of spicy oil: crush 8kg of dried chilies and add them to 10kg of rapeseed oil, fry at 85°C for 5 minutes, then add 3kg of Chinese prickly ash, 2kg of star anise, 1kg of five-spice powder, 5kg of sodium glutamate, and 100kg of water, and heat until Boil for 30 minutes, cool and filter to obtain spicy oil;

[0047] 5) Mix the desalted burdock shreds, garlic pieces, and spicy oil in a weight ratio of 10:3:7, and fry at 120°C for 15 minutes. ...

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PUM

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Abstract

The invention discloses a preparation method of a burdock dish with a garlic flavor. The preparation method comprises the following steps: (1) processing the burdock; (2) marinading the processed burdock; (3) subjecting the marinaded burdock to desalting and dehydration; (4) preparing hot and spicy oil; (5) stir-frying the processed burdock; and (6) filling and sterilizing the obtained product. The preparation method is simple in process, low in equipment requirement, short in production period, low in investment and rapid in effect, and is capable of effectively solving the burdock sale problem of the production places; the prepared burdock dish with the garlic flavor is rich in nutrients, unique in flavor, crisp and delicious, hot and spicy, low in salt and healthy, accords with the current healthy diet requirement, fills the market gap of the burdock products, and has the advantages of convenient carrying and convenient eating.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of garlic-flavored burdock dish. Background technique [0002] Burdock is a plant of the genus Arctium in the Compositae family, also known as American ginseng. Burdock is rich in nutritional value, rich in inulin, cellulose, protein, calcium, phosphorus, iron and other vitamins and minerals. Burdock root also contains volatile oil, arctic acid, polyphenols and aldehydes, and the content of cellulose and amino acids is also high. very high. In terms of nutrition and health care, burdock has the functions of treating diabetes, high blood pressure, high blood fat, anti-cancer, etc., and effectively improving human immunity. [0003] Burdock is deeply loved by consumers and is widely used as food and medicine. In my country, Feng County and Pei County of Jiangsu Province and Lanling County of Shandong Province have relatively large planting scales, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L27/00
Inventor 李秀鹏余永建朱胜虎李童刘翔
Owner JIANGSU HENGSHUN VINEGAR IND
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