Dried perilla leaf dish and production method thereof
A technology of perilla leaf vegetables and perilla leaves, which is applied in the food field, can solve the problems of inconvenient storage and carrying, and cannot meet market demand, and achieve the effects of no toxic side effects, meeting market demand, and increasing market
Inactive Publication Date: 2016-06-01
HARBIN TIANYI ECOLOGICAL AGRI BYPROD
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AI Technical Summary
Problems solved by technology
[0003]At present, most of the perilla leaf products on the market are raw products, and there are few dried vegetable products, which are inconvenient to store and carry, and cannot meet market demand
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0018] A dried perilla leaf vegetable, characterized in that it is made of the following raw materials in the weight ratio: 80-120 parts of perilla leaves, 4-6 parts of refined salt, 2-5 parts of rock sugar, and 1-3 parts of aniseed , white wine 1-3 parts, eggplant 2-5 parts, blueberry 2-5 parts, plantain pulp 2-5 parts, grape 2-5 parts, pomegranate 1-3 parts.
[0019] The preferred weight ratio of raw materials is: 100 parts of perilla leaves, 5 parts of refined salt, 3 parts of rock sugar, 2 parts of aniseed, 2 parts of white wine, 3 parts of eggplant, 3 parts of blueberry, 3 parts of plantain pulp, 3 parts of grape, 2 parts of pomegranate share.
[0020] The steps of its production method are:
[0021] Step 1. According to the weight ratio, select high-quality perilla leaves, wash them with clean water, and then place them in the sun to dry naturally for 1-2 hours to remove impurities on the leaf edges. The leaves are whole or shredded for later use;
[0022] St...
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The present invention discloses a dried perilla leaf dish and a production method thereof, wherein the dried perilla leaf dish is prepared from the following raw materials by weight: 80-120 parts of perilla leaf, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of illicium verum hook. f, 1-3 parts of Baijiu, 2-5 parts of bischofia javanica blume, 2-5 parts of blueberry, 2-5 parts of plantain flesh, 2-5 parts of grape, and 1-3 parts of pomegranate, and washing, drying in the sun, cutting into strips, decocting, dewatering, sterilization and other processes are performed to prepare the dried perilla leaf dish. According to the present invention, when the perilla leaf is placed into the pot so as to be decocted, the perilla leaf retains the refreshing and elegant taste of bischofia javanica blume, blueberry, plantain flesh, grape and pomegranate, such that the aroma of the perilla leaf is increased, the flavor of the perilla leaf is increased, and the taste is good and delicious; and the eating method and the processing method of the perilla leaf are increased, the perilla leaf is easy to eat in home and restaurants, the market of the perilla leaf is effectively broadened, and the market requirement is met.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a dried perilla leaf vegetable and a preparation method thereof. Background technique [0002] There are two kinds of perilla, one of which is purple on the back of the leaf, which has a fragrant and clear sweet taste. This kind of fresh perilla leaf is often mashed with young ginger, mixed with salt and eaten with white-cut pork and white-cut duck; or fresh perilla Add garlic heads to the leaves and smash them with salt to serve as cold dishes. It has the effects of promoting qi and invigorating the stomach, helping digestion, sweating and dispelling cold. Folks often fry snails with fresh sage leaves. On the one hand, it takes its fragrance to eliminate fishy smell and makes it delicious, and on the other hand, it also takes its detoxification effect. Perilla is commonly used in traditional Chinese medicine in China, but it is mostly used in cooking by the Japanese, especially a...
Claims
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Inventor 葛红东
Owner HARBIN TIANYI ECOLOGICAL AGRI BYPROD