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Artemisia selengensis sauce production method

A production method, the technology of Artemisia quinoa sauce, applied in the field of food processing, can solve the problems of Artemisia quinoa difficult to preserve, difficult to sell, difficult to reach the shelf life, etc.

Inactive Publication Date: 2019-02-19
李建国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, Artemisia quinoa is difficult to preserve. If no preservatives are added, it is difficult to achieve the ideal shelf life, which brings difficulties to sales.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for making Artemisia quinoa sauce, which is characterized in that: Step 1: remove the yellow leaves and rotten leaves of Artemisia quinoa, and clean it; cut the washed Artemisia quinoa into 0.5cm long pieces and pour them into a pan to stir-fry until it is slightly sticky. When the pot is ready, put it up for later use; Step 2: Pour 300ml of blended oil into the pot and heat it up, stir-fry the chopped fermented soybeans in the pot until the aroma of the fermented soybeans comes out, and then pour the previously stir-fried Artemisia annua together In the pot, stir-fry with the tempeh evenly; the third step: bottle it and store it at room temperature.

Embodiment 2

[0015] A method for making Artemisia quinoa sauce, which is characterized in that: Step 1: remove the yellow leaves and rotten leaves of Artemisia quinoa, and clean it; cut the washed Artemisia quinoa into 3 cm long pieces and pour them into a pan to stir-fry, a little sticky to the pan Put it up and set it aside; Step 2: Pour 2000ml blended oil into the pot and heat it up, stir-fry the chopped fermented soybeans until the aroma of the fermented soybeans comes out, then pour the Artemisia annua that has been stir-fried previously into the pot In the middle, stir-fry with tempeh evenly; the third step: bottle it and store it at room temperature.

Embodiment 3

[0017] A method for making Artemisia quinoa sauce, which is characterized in that: Step 1: remove the yellow leaves and rotten leaves of Artemisia quinoa, and clean them; cut the washed Artemisia quinoa into 1 cm long pieces and pour them into a pan for frying, which will stick to the pan slightly When it’s ready, put it up for later use; Step 2: Pour 600ml of blended oil into the pot and heat it up, stir-fry the chopped fermented soybeans in the pot until the aroma of the fermented soybeans is released, and then pour the Artemisia quinoa that has been stir-fried previously into the pot In the middle, stir-fry with tempeh evenly; the third step: bottle it and store it at room temperature.

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PUM

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Abstract

The invention discloses an artemisia selengensis sauce production method. The method comprises the steps that one, yellowish and rotten leaves of artemisia selengensis are removed, the artemisia selengensis is washed clean, the artemisia selengensis which is washed clean is cut into small sections with the length of 1 cm to be put into a pot to be stirred and fried, when the artemisia selengensisis slightly bonded to the pot, the artemisia selengensis is taken out for spare use; two, 1000 milliliter of blend oil is poured into the pot to be heated, fermented soya beans which are cut into pieces are poured into the pot to be stirred and fried until the fragrance of the fermented soya beans emerged, and the previously fried artemisia selengensis is poured into the pot to be stirred and fried together with the fermented soya beans; three, the artemisia selengensis and the fermented soya beans are contained in a bottle and kept at normal temperature. The method solves the problems of shorter artemisia selengensis storage time and easy drying and softening of the artemisia selengensis, and the method is suitable for the field of food processing.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing artemisia annua sauce. Background technique [0002] Artemisia quinoa, scientific name Artemisia annua, also known as Artemisia annua, Artemisia Shuiming, Qingwormwood, etc., belongs to a kind of wild plant, and the wild ones generally grow near the shore of the grassy beach of the lake. Most of them are along the coast of Poyang Lake in Jiangxi Province, in the northwest of Hunan Province, in the southwest of Anhui Province, and on the grassy beaches of some lakes in the southeast of Hubei Province. Now they are generally planted artificially. The more famous planting belts are the Jiangxinzhou Artemisia sinensis base in Nanjing, and Artemisia annua in Chuzhou Qiaotou. base. [0003] Compendium of Materia Medica, Volume 15 records: Artemisia quinoa has a sweet and non-toxic smell, and it is mainly used to treat five bloated evil spirits, wind-cold and damp ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L11/00A23L11/50
CPCA23L19/03A23L11/50
Inventor 李建国
Owner 李建国