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Pickling method of sweet potato stems

A sweet potato stem and intact technology, applied in the field of pickling sweet potato stems, can solve the problems of sweet potato stem rot, inability to eat normally, waste of resources, etc.

Inactive Publication Date: 2018-03-30
李迺武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country produces a large amount of sweet potato stems every year, most of which, except for some areas as feed, most of them will be discarded, resulting in a waste of resources
With the enhancement of people's awareness of health care, people will pick sweet potato stems and store them by pickling, but due to poor pickling methods, the pickled sweet potato stems will rot and cannot be eaten normally

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for pickling sweet potato stems includes the following steps: taking the sweet potato stems, removing impurities, and cleaning to remove the sediment attached to the surface; picking out the rotten stems during the cleaning process, leaving the fresh sweet potato stems intact; selecting the intact sweet potato stems Cut the sweet potato stems into sections; put the cut sweet potato stems in boiling water for 3 minutes, remove and drain and let stand for 1 day to room temperature; put the settled sweet potato stems into a container, add vinegar, mix well and marinate for 2 days ; After the marinated sweet potato stems are evenly stirred, sterilize and pack them into bags, with ingredients in the bag, 15g per bag.

[0014] The amount of the vinegar is 3% of the total weight of the sweet potato stems to prevent too little vinegar, the sweet potato stems from rot, and too much vinegar to be inedible.

[0015] The vinegar is rice vinegar, which maintains the original col...

Embodiment 2

[0019] A method for pickling sweet potato stems includes the following steps: taking the sweet potato stems, removing impurities, and cleaning to remove the sediment attached to the surface; picking out the rotten stems during the cleaning process, leaving the fresh sweet potato stems intact; selecting the intact sweet potato stems Cut the sweet potato stems into sections; put the cut sweet potato stems in boiling water for 4 minutes, remove and drain and let stand for 1 day to room temperature; put the settled sweet potato stems into a container, add vinegar, mix well and marinate for 2 days ; After the marinated sweet potato stems are evenly stirred, sterilize and pack them into bags, with ingredients in the bag, 15g per bag.

[0020] The amount of the vinegar is 4% of the total weight of the sweet potato stems to prevent too little vinegar, sweet potato stems from rot, and too much vinegar to be inedible.

[0021] The vinegar is rice vinegar, which maintains the original color o...

Embodiment 3

[0025] A method for pickling sweet potato stems includes the following steps: taking the sweet potato stems, removing impurities, and cleaning to remove the sediment attached to the surface; picking out the rotten stems during the cleaning process, leaving the fresh sweet potato stems intact; selecting the intact sweet potato stems Cut the sweet potato stems into sections; put the cut sweet potato stems in boiling water for 5 minutes, remove and drain and let stand for 1 day to room temperature; put the settled sweet potato stems into a container, add vinegar, mix well and marinate for 3 days ; After the marinated sweet potato stems are evenly stirred, sterilize and pack them into bags, with ingredients in the bag, 15g per bag.

[0026] The amount of the vinegar is 5% of the total weight of the sweet potato stems to prevent too little vinegar, sweet potato stems from rot, and too much vinegar to be inedible.

[0027] The vinegar is rice vinegar, which maintains the original color o...

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Abstract

The invention discloses a pickling method of sweet potato stems. The method comprises the following steps of taking the sweet potato stems; removing impurities; performing cleaning to remove silt attached onto the surface layer; picking out rotten stems in the cleaning process to leave complete and fresh sweet potato stems; cutting the complete sweet potato stems after the picking into sections; putting the cut sweet potato stems into boiling water to be boiled for 3 to 5 min; then, fishing out the sweet potato stems; performing still standing for 1 day to reach normal temperature; putting thesweet potato stems subjected to still standing into a vessel; adding vinegar; performing uniform stirring; performing pickling for 2 to 3 days; after the pickled sweet potato stems are uniformly stirred, performing sterilization and bag charging; adding other materials into the bags at a dose of 15g per bag. The pickling method solves the problem that the existing sweet potato stems easily becomerotten during the storage.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a method for pickling sweet potato stems. Background technique [0002] Sweet potato stems have the function of enhancing immunity and improving disease resistance. At the same time, it also promotes metabolism and anti-oxidation. Regular consumption has a good anti-aging effect. In addition, it has certain medicinal value and can play a diuretic effect. The effect of cystitis, urethritis, etc. has a very good nursing effect. my country produces a large number of sweet potato stems each year. Most of the sweet potato stem tips are produced every year in my country. Except for some areas as feed, most of them will be discarded, resulting in a waste of resources. With the enhancement of people's health awareness, people will pick sweet potato stems for storage by pickling, but due to poor pickling methods, the pickled sweet potato stems rot and cannot be eaten normally. Summa...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/20A23L5/10
CPCA23L5/13A23L5/21A23L19/20
Inventor 李迺武
Owner 李迺武
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