Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for making composite nutrient pickled vegetable of cucumis melo

A technology of horse pickled melon and pickled vegetables, which is applied in the field of preparation of horse pickled melon compound nutritional pickles, can solve the problems of difficulty in increasing nutritional value, affecting the taste of pickles, weakening people's appetite, etc., and achieves mature processing technology, unique taste and crisp taste Effect

Inactive Publication Date: 2018-12-28
QINGDAO UNIV
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] All in all, although the pickles sold on the market are of a great variety, the nutritional value is low. The health-care pickles in the prior art are still conventional pickles raw materials. The nutrition of the pickles comes from itself, and the nutritional value is difficult to increase. It will seriously affect the taste of pickles and weaken people's appetite

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of the horse pickle compound nutrient pickle that the present embodiment relates to, its preparation process is:

[0020] (1) Preparation of ingredients: Mix pepper, star anise, and fennel in a weight ratio of 1:1:1 and grind them into fine pieces with a mortar to make mixed spices, then take 6-8 parts of dried fungus and wash them with warm water at 50-60°C Soak for 2-3 hours to prepare the soaked fungus for later use, wash and peel 8-10 carrots and cut them into 4-6 cm strips for later use;

[0021] (2) Preparation of nutrient solution: Take 50-70 portions of fresh sea cucumbers and soak them in hot water at 90-100°C for 8-10 minutes, then wash them with pure water and soak them for 24 hours. Weight ratio Add 170kpa pressure cooker to cook for 0.5-1 hour, then add pretreated foamed fungus and carrot pieces to the pressure cooker, then add 2-4 parts of mixed spices and 3-5 parts of wolfberry washed with pure water, continue Use 170kpa high-press...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing and in particular relates to a method for making a composite nutrient pickled vegetable of cucumis melo. The method comprises the following making processes: firstly, boiling water soaked sea cucumbers, edible fungi, carrot and lycium barbarum in a high-pressure pot, collecting a boiling liquid as a nutrient liquid, further uniformlymixing the nutrient liquid with salt, putting the mixture into a ceramic pickling jar, further pickling cucumis melo which is pretreated and half mature, Mountain Lao ginseng, long beans, green red pepper, Chinese cabbage roots and the like in the ceramic pickling jar, finally frying the pickled vegetable with peanut oil, and adding seasonings such as sesame oil, thereby obtaining the composite nutrient pickled vegetable of cucumis melo. The method designed by the invention is developed in processing process, the raw materials are purely natural, the cucumis melo which is half mature has freshand tender pulp and seeds, has the salty taste with slight bitterness after being pickled and is crispy in taste, and the composite nutrient pickled vegetable is rich in nutrition due to pickling with the sea cucumber soup, is green without additive, is convenient to take and is well accepted by massive customers.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and relates to a method for processing nutritious pickled vegetables with horse pickled melon as the main raw material, in particular to a preparation method of horse pickled melon compound nutritional pickles, using sea cucumber soup to pickle, pickled horse pickled melon Crisp and nutritious. Background technique: [0002] Horse pickled melon is a wild plant that grows widely in Huaibei area. It is usually hoeed as a weed so as not to affect the growth of crops; Pickled melon can prevent alcoholism. The arginine, alanine and glutamine rich in horse pickled melon pulp have auxiliary therapeutic effects on liver patients and alcoholic cirrhosis patients, and can prevent alcoholism; and horse pickled melon Melon also has the effect of losing weight and strengthening the body. The propanedioic acid contained in horse pickled melon can inhibit the conversion of carbohydrates into fat, and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L19/20A23L33/10
CPCA23V2002/00A23L19/20A23L33/10A23V2200/334
Inventor 张静于正河孙吉凯赵园坤刘凤仪
Owner QINGDAO UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com