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Polygonum multiflorum tender tip pickles and production method thereof

A production method and tender tip technology, applied in the field of food processing, to achieve the effects of dilating blood vessels, smooth taste, and improving human health

Inactive Publication Date: 2019-02-05
GUIZHOU PUAN PUBAI RARE RESOURCE DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, everyone's demand for taste and nutrition will become more and more abundant, leading to diversification of demand and healthy nutrition, and the ready-made products are relatively abundant, but they have not yet been made from Shouwu leaves. The introduction of pickled kimchi, which is rich in nutrients and very beneficial to people's health, how to use it to make pickled kimchi that is convenient to eat and has a good taste is a current problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The invention discloses a Radix Polygonum kimchi and a preparation method thereof. The mass ratio is: 70% fresh Radix Radix Radix Radix Young Radix leaves, 2% ginger, 8% salt, 1% basil, 8% pepper, and the rest is water.

[0016] A method for making Shouwu tender tip kimchi, characterized in that: the pickling step is:

[0017] 1. Pick fresh tender leaves of Radix Polygoni Multiflori, the length of which is less than 20cm, and clean them;

[0018] 2. Dry the washed tender leaves of Radix Polygoni Multiflori in the air, and dry the water;

[0019] 3. Choose a jar for kimchi. It is required that the jar be fired with clay, and there is a side beside the upper part to hold water, and there is an inner cover inside and a cover outside;

[0020] 4. After cleaning the jar, add well water directly into the jar, then add salt, ginger, perilla, and young sharp leaves of Shouwu, pour tap water on the edge, cover the inner and outer lids, and eat after ten days.

Embodiment 2

[0022] The invention discloses a Radix Polygonum kimchi and a preparation method thereof. The mass ratio is as follows: 60% of fresh Radix Radix Radix Radix Young Radix leaves, 5% of ginger, 5% of salt, 2% of perilla, 5% of pepper, and the rest is water.

[0023] A method for making Shouwu tender tip kimchi, characterized in that: the pickling step is:

[0024] 1. Pick fresh tender leaves of Radix Polygoni Multiflori, the length of which is less than 20cm, and clean them;

[0025] 2. Dry the washed tender leaves of Radix Polygoni Multiflori in the air, and dry the water;

[0026] 3. Choose a jar for kimchi. It is required that the jar be fired with clay, and there is a side beside the upper part to hold water, and there is an inner cover inside and a cover outside;

[0027] After cleaning the jar, add well water directly into the jar, then add salt, ginger, perilla, and young sharp leaves of Shouwu, pour tap water on the edge, cover the inner and outer lids, and eat it after ...

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PUM

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Abstract

The invention discloses polygonum multiflorum tender tip pickles and a production method thereof. The polygonum multiflorum tender tip pickles are prepared from the following components in percentageby mass: 70 percent of fresh polygonum multiflorum tender tip leaves, 2 percent of ginger, 8 percent of salt, 1 percent of purple perilla leaves, 8 percent of pepper and the balance of water. The production method comprises the following pickling steps: 1, picking the fresh polygonum multiflorum tender tip leaves, wherein the length of the leaves is no more than 20 cm; washing; 2, airing the washed polygonum multiflorum tender tip leaves; airing until the polygonum multiflorum tender tip leaves are dry; 3, selecting a jar for pickling vegetablespickles, wherein the jar needs to be fired by mud, an edge beside the upper part is used for containing water, an inner cover is arranged in the jar and a cover is arranged outside the jar; 4, after washing the jar, directly adding well water into the jar; then adding the salt, the ginger, the purple perilla leaves and the polygonum multiflorum tender tip leaves, and pouring tap water into the edge; covering the inner cover and the outer cover to obtain the pickles for eating after ten days.

Description

technical field [0001] The invention relates to a Radix Shouwu pickled vegetable and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Kimchi is a health food that is easy to make, convenient to eat, and rich in nutrients. Its main nutrients include protein, fat, carbohydrates, etc. It is easy to digest and absorb, and has the effects of improving anemia, enhancing immunity, and balancing nutrient absorption. Accepted and loved by people. With the improvement of people's living standards, everyone's demand for taste and nutrition will become more and more abundant, leading to diversification of demand and healthy nutrition, and the ready-made products are relatively abundant, but they have not yet been made from Shouwu leaves. The introduction of pickled kimchi, which is rich in nutrients and very beneficial to people's health, how to use it to make pickled kimchi that is convenient to eat and has a good taste i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23L19/20A23L33/00
Inventor 余俊
Owner GUIZHOU PUAN PUBAI RARE RESOURCE DEV CO LTD