Product with functions of tonifying spleen, nourishing stomach and relieving altitude stress and preparation method thereof
A technology for altitude sickness, invigorating the spleen and nourishing the stomach, applied in the field of food processing, to achieve the effect of alleviating altitude sickness, crisp taste, and storage resistance
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Embodiment 1
[0031] Pick and wash the dried turnips and soak them for 24 hours. Drain the soaked coriander roots and control the water. When the water content is 60%, cut the turnips into diced turnips (0.2cm-1cm*0.1cm-2cm) for later use. .
[0032] After heating 20g of palm oil, add 30g of peppercorns until the pepper flavor is strong, take out the peppercorns, chop them, and set aside.
[0033] Choose 150g of brightly colored and pure-tasting pickled peppers, wash them and cut them into equal pieces for later use.
[0034] Take 300g of soaked ginger, peel and cut into fine pieces; take 100g of millet pepper, wash it, and cut into equal grain size.
[0035] Add millet pepper, sliced ginger and dried chili to the palm oil that has fried peppercorns and fry until fragrant. Add 1900g of turnip and fry for 5 minutes, then add 500ml of water and fry for 30 minutes until the water dries up. Then add 30g of spare pepper noodles, 50g of sesame, 70g of dried chili, 290g of Tibetan health seaso...
Embodiment 2
[0038] Dried turnips are sorted, washed and soaked for 24 hours, drained and water-controlled from the soaked coriander roots, and cut into turnip slices with a cross-cut thickness of 1-10 mm when the water content is 70%, and set aside.
[0039] After heating 30g of palm oil, add 50g of peppercorns until the pepper flavor is strong, take out the peppercorns, chop them, and set aside.
[0040] Choose 250g of brightly colored and pure-tasting pickled peppers, wash them and cut them into equal pieces for later use.
[0041] Take 200g of soaked ginger, peel it and cut it into fine pieces; take 50g of millet pepper, wash it, and cut it into equal grains.
[0042] Add millet pepper, sliced ginger and dried chili to the palm oil that has fried peppercorns and fry until fragrant. Add 1900g of turnip and fry for 10 minutes, then add 300ml of water and fry for 20 minutes until the water dries up. Then add 50g of spare pepper noodles, 100g of sesame, 320g of Tibetan health seasoning,...
Embodiment 3
[0045] (1) Cut the turnip into 0.1-1cm*1-10cm turnip strips, set aside;
[0046] (2) Fry the following materials with vegetable oil to produce fragrance: 70g of Chinese prickly ash, 200g of soaked pepper, 350g of ginger, 80g of millet pepper, add 1000g of diced turnip and fry for 5 minutes, cool and crush the mixture for use;
[0047](3) Grind 400g of Tibetan health-preserving seasoning, 90g of dried chili, and 70g of sesame seeds, fully mix with the mixture of step (2) and 10g of table salt, steam in a steamer for 40 minutes, and take out of the pan to cool.
[0048] (4) Pack the steamed turnip and pickles separately, seal them, and pasteurize them.
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