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Formula and preparation method of flavored radish dish with dendrobium candidum stems

A technology of Dendrobium officinale and Dendrobium officinale flower, applied in the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problem of salty taste, achieve smooth and delicious taste, increase diversity, and avoid food monotony Effect

Inactive Publication Date: 2018-12-18
福建省叶行农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a formula and preparation method of Dendrobium candidum-flavored radish dishes, the main purpose of which is to overcome the shortcomings of improving the existing radish preparation using a pickling process, and the taste is salty

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A recipe for Dendrobium candidum-flavored radish dishes, comprising the following components in parts by weight: 40-60 parts of radish, 8-15 parts of Dendrobium candidum, 1-5 parts of honey, 1-2 parts of yam powder, and 10-13 parts of peanut oil. 1-2 parts of garlic, 1-2 parts of pepper, 1-2 parts of star anise, 1-5 parts of pepper, 1-5 parts of white sesame, 0.5-2 parts of shredded bean, 1-6 parts of Dendrobium officinale flower, five-spice powder 0.5-2 parts, 1-6 parts of white sugar, 1-3 parts of Jiaogulan, 1-2 parts of mountain spring water and 1-2 parts of loquat leaves.

[0029] The formula of the above-mentioned Dendrobium candidum-flavored radish dish preferably includes the following components in parts by weight: 60 parts of radish, 10 parts of Dendrobium candidum, 3 parts of honey, 1 part of yam powder, 13 parts of peanut oil, 1 part of garlic, and Zanthoxylum bungeanum 1 part, 1 part star anise, 5 parts chili pepper, 1 part white sesame, 0.5 part shredded be...

Embodiment 2

[0042] The present embodiment 2 uses this formula as raw material: 60 parts of radish, 10 parts of Dendrobium candidum, 3 parts of honey, 1 part of yam powder, 13 parts of peanut oil, 1 part of garlic, 1 part of star anise, 1 part of white sesame, 0.5 part of shredded bean, 5 parts of Dendrobium candidum flower, 0.5 part of allspice powder, 3 parts of sugar, 1 part of Gynostemma pentaphyllum, 1 part of mountain spring water and 1 part of loquat leaf.

[0043] A preparation method of dendrobium candidum flavor radish dish, comprising the following steps:

[0044] a) Raw material pretreatment A: first wash 40-60 parts of radish, drain, cut into cubes, put it into an earthen jar and cover it with a tile lid, place it in an environment of 0-6°C, and freeze it for 6-11 hours;

[0045]b) Raw material pretreatment B: select 8-15 parts of Dendrobium candidum matured for 2 years, remove leaves, roots and skins, cut off a section of 1 cm from the top of Dendrobium candidum, cut into 1.1...

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Abstract

The invention discloses a formula and a preparation method of a flavored radish dish with dendrobium candidum stems. The formula of the flavored radish dish with the dendrobium candidum stems is prepared from the following raw materials in parts by weight: 40-60 parts of radishe, 8-15 parts of dendrobium candidum stems, 1-5 parts of honey, 1-2 parts of Chinese yam powder, 10-13 parts of peanut oil, 1-2 parts of garlic, 1-2 parts of Chinese prickly ash, 1-2 parts of star anise, 1-5 parts of chili peppers, 1-5 parts of whtie sesame seeds, 0.5-2 parts of bean noodles, 1-6 parts of dendrobium candidum flowers, 0.5-2 parts of five-spice powder, 1-6 parts of white sugar, 1-3 parts of herba gynostemmatis pentaphylli, 1-2 parts of mountain spring water, and 1-2 parts of loquat leaves. The dendrobium candidum stems in the formula have the effects of promoting secretion of saliva or body fluid, tonifying the stomach, nourishing Yin, clearing away heat, moistening the lungs, invigorating the kidneys, improving eyesight and strengthening the waist; and the effects of the dendrobium candidum stems are supplementary to the functions of reducing phlegm, clearing away heat, relieving dryness and promoting secretion of saliva or body fluid of the radishes. The honey is added, so that taste of the radishes is smoother and more delicious; moreover, dehydration is performed on the radishes by adopting freezing, so that no nitrite-like substance is produced with crispier and more palatable taste of the radishes realized.

Description

technical field [0001] The invention relates to a formula and a preparation method of dendrobium candidum-flavored radish vegetables, in particular to a formula and a preparation method of dendrobium candidum-flavored radish vegetables. Background technique [0002] Radish is known as "little ginseng" in Chinese folk. As soon as winter comes, it becomes a frequent visitor on the dining table of every household. Modern nutrition research shows that radish is rich in nutrients, rich in carbohydrates and multivitamins, and the content of vitamin C is 8-10 times higher than that of pears. The human body produces a variety of trace elements of interferon; white radish is rich in vitamin C, and vitamin C is an antioxidant that can inhibit melanin synthesis, prevent fat oxidation, and prevent fat deposition. Radish contains a lot of vegetable protein, vitamin C and folic acid , after eating into the human body, it can clean the blood and skin, and at the same time, it can also low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L21/25A23L33/00A23L5/00
CPCA23V2002/00A23L5/00A23L19/03A23L19/10A23L21/25A23L33/00A23V2200/30A23V2200/14A23V2300/20
Inventor 叶红
Owner 福建省叶行农业开发有限公司
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