Appetizer and processing method thereof

A processing method, the technology of orange-red cabbage, applied in the direction of food science, etc., can solve the problems that orange-red cabbage is not widely known and used, and achieve the effects of maintaining flavor and nutritional components, stimulating gastric juice secretion, and scientific raw materials

Inactive Publication Date: 2019-07-23
毛小烨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the nutritional value of orange-red cabbage is relatively high, but orange-red cabbage is not widely known and used by people, and the beneficial effects of orange-red cabbage are in urgent need of development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] An appetizer, comprising orange-red cabbage, traditional Chinese medicine, and pickling seasoning, wherein, in terms of weight percentage, the weight percentage of orange-red cabbage is 70%, the weight percentage of traditional Chinese medicine is 22%, and the weight percentage of pickling seasoning is 8%. In the traditional Chinese medicine mentioned above, there are 18 parts of radish, 12 parts of hawthorn, 10 parts of Chinese yam, 8 parts of tangerine peel, 8 parts of Polygonatum odoratum, and 6 parts of Radix Ophiopogon japonicus; , 5 parts of sucrose, 5 parts of Chinese prickly ash, 10 parts of aniseed.

[0020] The present invention also provides a processing method of appetizers, comprising the steps of:

[0021] (1) Select high-quality orange-red cabbage according to the weight percentage: remove the roots and sides, put it in the sun to dry naturally, remove the foreign material and dry leaves, soak in water, wash, and squeeze out the excess orange-red cabbage ...

Embodiment 2

[0027] An appetizer, comprising orange-red cabbage, traditional Chinese medicine, and pickling seasoning, wherein, in terms of weight percentage, the weight percentage of orange-red cabbage is 80%, the weight percentage of traditional Chinese medicine is 12%, and the weight percentage of pickling seasoning is 8%. Among the traditional Chinese medicines, there are 18 parts of radish, 12 parts of hawthorn, 10 parts of yam, 8 parts of tangerine peel, 8 parts of Polygonatum odoratum, and 6 parts of Radix Ophiopogon japonicus. 5 parts of sucrose, 5 parts of Chinese prickly ash, 10 parts of aniseed.

[0028] The present invention also provides a processing method of appetizers, comprising the steps of:

[0029] (1) Select high-quality orange-red cabbage according to the weight percentage: remove the roots and sides, put it in the sun to dry naturally, remove the foreign material and dry leaves, soak in water, wash, and squeeze out the excess orange-red cabbage after cleaning. moist...

Embodiment 3

[0035] An appetizer, comprising orange-red cabbage, traditional Chinese medicine, and pickling seasoning, wherein, in terms of weight percentage, the weight percentage of orange-red cabbage is 75%, the weight percentage of traditional Chinese medicine is 20%, and the weight percentage of pickling seasoning is 5%. Among the traditional Chinese medicines, there are 18 parts of radish, 12 parts of hawthorn, 10 parts of yam, 8 parts of tangerine peel, 8 parts of Polygonatum odoratum, and 6 parts of Radix Ophiopogon japonicus. 5 parts of sucrose, 5 parts of Chinese prickly ash, 10 parts of aniseed.

[0036] The present invention also provides a processing method of appetizers, comprising the steps of:

[0037] (1) Select high-quality orange-red cabbage according to the weight percentage: remove the roots and sides, put it in the sun to dry naturally, remove the foreign material and dry leaves, soak in water, wash, and squeeze out the excess orange-red cabbage after cleaning. moist...

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PUM

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Abstract

The invention discloses an appetizer and a processing method thereof. The appetizer is prepared from the following raw materials in percentage by weight: 70-80% of orange-red-internal-head Chinese cabbage, 12-22% of traditional Chinese medicines, and 6-8% of pickling seasonings. The appetizer is prepared by performing pickling on the orange-red-internal-head Chinese cabbage; so that, the preparedappetizer is relatively high in nutritional values for carotene content of the orange-red-internal-head Chinese cabbage is 4.5 times of the carotene content of common Chinese cabbage, vitamin C content of the pickled orange-red-internal-head Chinese cabbage is 1.8 times of the vitamin C content of common pickled vegetables, and sugar content of the orange-red-internal-head Chinese cabbage is 3.5 times of the sugar content of common Chinese cabbage. Moreover, the traditional Chinese medicines are added during the pickling process of the pickled orange-red-internal-head Chinese cabbage; so that,the traditional Chinese medicines combine with the pickled orange-red-internal-head Chinese cabbage, thereby achieving the function of stimulating appetite and promoting digestion. The processing method disclosed by the invention has the advantages of being scientific in raw material selection, advanced in production technology, sour and refreshing in product flavor, and long-lasting in aftertaste of the product; moreover, the appetizer prepared by the processing method is convenient to store, purely natural, free of toxic and side effects, free of addition of essences or preservatives, preserved with original flavor and nutrients of the raw materials, and easy for the human body to absorb. In addition, sources of the raw materials are wide; processing line is short; and the products areeasy to process and manufacture.

Description

technical field [0001] The invention relates to an appetizer and a processing method thereof. Background technique [0002] In our diet, sauerkraut can be an appetizer, side dish, or used as a seasoning to make dishes. It can be divided into northeast sauerkraut, Sichuan sauerkraut, Guizhou sauerkraut, Yunnan Fuyuan sauerkraut, etc. The taste and style of sauerkraut in different regions are also different. . The common people often say "sauerkraut" generally refers to the general term for all kinds of sauerkraut made from green vegetables or cabbage. [0003] Sauerkraut is one of the world's three major pickled vegetables. It is made of fresh vegetables through certain processing methods to make them have a certain sour taste, sour flavor and mellow, light and refreshing. Containing preservatives and pigments, it is a green and natural healthy food. Sauerkraut has the advantages of easy production, beautiful flavor, convenient eating, and unlimited seasons. Sauerkraut is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/10
CPCA23L19/20A23L33/10
Inventor 毛小烨
Owner 毛小烨
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