Preparation method of folium mori vegetable

A production method and mulberry leaf technology are applied in the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., which can solve the problems of mulberry leaf edible and medicinal value that have not been developed and utilized, and achieve Delicious effect

Inactive Publication Date: 2018-02-16
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the traditional concept, mulberry leaves are used to raise silkworms, and the edible and medicinal value of mulberry leaves have not been developed and utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of mulberry leaves, specifically comprising the following process steps:

[0038] Step 1, raw material selection

[0039] Choose fresh mulberry leaf shoots that are free from pests and diseases, and without crushing injuries. The overall length is controlled at 6-12 cm, and the leaf shafts are fat and soft. When chewing, they are crisp, tender, soft, glutinous, and can be eaten whole;

[0040] Step 2, cleaning

[0041] Wash the selected mulberry leaf buds in clear water to remove dust and insect eggs on the surface of the mulberry leaf buds, and wash them with water for 3-5 times.

[0042] Step 3, braising the soup

[0043] Put the cleaned mulberry leaf buds into hot water for blanching, the temperature of the hot water is 95°C, the blanching time is 42 s, the pH of the hot water is 6.0-8.0, and the hot water contains 0.35% by weight of NaCl, take out the soup after blanching, and cool to room temperature with cold water;

[0044] Step 4, keep t...

Embodiment 2

[0067] A preparation method of mulberry leaves, specifically comprising the following process steps:

[0068] Step 1, raw material selection

[0069] Choose fresh mulberry leaf shoots that are free from pests and diseases, and without crushing injuries. The overall length is controlled at 6-12 cm, and the leaf shafts are fat and soft. When chewing, they are crisp, tender, soft, glutinous, and can be eaten whole;

[0070] Step 2, cleaning

[0071] Wash the selected mulberry leaf buds in clear water to remove dust and insect eggs on the surface of the mulberry leaf buds, and wash them with water for 3-5 times.

[0072] Step 3, braising the soup

[0073] Put the cleaned mulberry leaf buds into hot water for blanching, the temperature of the hot water is 100°C, the blanching time is 20 s, the pH of the hot water is 6.0-8.0, and the hot water contains 0.4% by weight of NaCl, take out the soup after blanching, and cool to room temperature with cold water;

[0074] Step 4, keep t...

Embodiment 3

[0097] A preparation method of mulberry leaves, specifically comprising the following process steps:

[0098] Step 1, raw material selection

[0099] Choose fresh mulberry leaf shoots that are free from pests and diseases, and without crushing injuries. The overall length is controlled at 6-12 cm, and the leaf shafts are fat and soft. When chewing, they are crisp, tender, soft, glutinous, and can be eaten whole;

[0100] Step 2, cleaning

[0101] Wash the selected mulberry leaf buds in clear water to remove dust and insect eggs on the surface of the mulberry leaf buds, and wash them with water for 3-5 times.

[0102] Step 3, braising the soup

[0103] Put the cleaned mulberry leaf buds into hot water for blanching, the temperature of the hot water is 90°C, the blanching time is 60 s, the pH of the hot water is 6.0-8.0, and the hot water contains 0.1% by weight of NaCl, take out the soup after blanching, and cool to room temperature with cold water;

[0104] Step 4, keep th...

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PUM

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Abstract

The invention discloses a preparation method of folium mori vegetable. Picked and cleaned folium mori tender shoots are sequentially subjected to blanching, color-and-crispy keeping, pickling and seasoning so as to obtain the folium mori vegetable. The folium mori vegetable prepared by the invention is crisp in taste, instant, and longer in preservation period, and edible and medicinal values of folium mori are developed and utilized. The prepared instant folium mori vegetable not only is good in taste, but also has the efficacies on clearing lung-heat and moistening dryness, dispelling wind and heat, calming liver and improving eyesight, cooling blood and the like, and truly realizes medicinal and edible functions since the edible and medicinal values of the folium mori are developed.

Description

technical field [0001] The invention relates to a method for preparing pickled food, in particular to a method for preparing mulberry leaf vegetables. Background technique [0002] The raw material of mulberry leaf vegetables is the mulberry leaf buds on the mulberry tree. According to the announcement of the Ministry of Health, mulberry leaves can be used as medicine and can also be eaten as food. It is a veritable food with both medicine and food. Mulberry leaf is the leaf of mulberry tree, which is cultivated in various parts of my country. It tastes bitter, sweet, cold in nature, returns to the lung and liver meridian, and its functions have been recorded in detail in the literature of traditional Chinese medicine. Wind-heat, Pinggan eyesight, cooling blood and other effects. In recent years, people have used modern scientific research methods to analyze and study the chemical composition and physiological functions of mulberry leaves, and found that mulberry leaves are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00A23L5/20A23L5/41A23L5/00A23L29/00A23L27/00
CPCA23V2002/00A23L5/00A23L5/21A23L5/41A23L19/20A23L27/00A23L29/065A23L33/00A23V2200/314A23V2200/30A23V2300/24A23V2200/14A23V2200/048A23V2200/16A23V2250/1614A23V2250/1582A23V2250/1576A23V2250/082A23V2250/708A23V2250/61A23V2250/628
Inventor 丁文武李明元黄玉坤吉礼谢思熊乙帆吉俊臣王馨胡永正
Owner XIHUA UNIV
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