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Making method of pickled hemerocallis Fulvs

A production method and day lily technology are applied in the fields of fruit and vegetable preservation, food ingredients as taste improvers, food preservation, etc., which can solve the problems affecting the market value and the taste of day lily pickles, etc., so as to avoid insufficient fermentation and improve preservation Time, the effect of facilitating mass production

Inactive Publication Date: 2020-01-31
QIDONG NONGJIAOHUI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the different fermentation time of pepper and day lily during the production process using this method, the use of synchronous fermentation in the early stage will affect the taste of day lily pickles and affect the market value

Method used

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  • Making method of pickled hemerocallis Fulvs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] As shown in accompanying drawing: a kind of day lily pickle preparation method comprises following process:

[0029] The first step is to prepare the day lily; preferably, natural and pollution-free day lily is used, which is fresh, plump, uniform in color, and has no deformity and high-quality day lily.

[0030] The second step is pickling, adding 0.1-5% salt to the day lily prepared in the first step for pickling, and the pickling time is 0.5-48 hours; preferably, the amount of salt added is 0.1-1%, Pickling time 1-6 hours. More preferably, the amount of salt added in the second step is 0.3%, and the pickling time is 2 hours.

[0031] The third step is to complete and sterilize the daylily pickled in the second step in a steamer for 15-60 minutes; preferably, the steamer includes a steamer erected above it, and the steamer Alkaloids are added for cooking, and the alkaloids are dried straw, straw ash or plant ash.

[0032] Preferably, the fresh day lily is spread ou...

Embodiment 2

[0039] A method for preparing day lily pickles, comprising the following processes:

[0040] The first step is to prepare the day lily; preferably, natural and pollution-free day lily is used, which is fresh, plump, uniform in color, and has no deformity and high-quality day lily.

[0041] The second step is pickling, adding 0.1-5% salt to the day lily prepared in the first step for pickling, and the pickling time is 0.5-48 hours; preferably, the amount of salt added is 0.1-1%, Marinate time 1-4 hours. More preferably, the amount of salt added in the second step is 0.5%, and the pickling time is 2 hours. According to the needs of processing, the salt content in the day lily will be relatively reduced due to the subsequent need to cook the day lily, and the amount of salt added can be appropriately increased to ensure the crispness and freshness of the day lily after pickling and cooking. Effectively guarantee the taste of day lily.

[0042] The third step is to complete and...

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PUM

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Abstract

The invention provides a making method of pickled hemerocallis Fulvs. The making method comprises the following steps of first step, preparing hemerocallis Fulvs; second step, performing pickling, adding 0.1-5% of salt to the prepared hemerocallis Fulvs, and performing pickling for 0.5-48 hours; third step, performing fixation and sterilization, and steaming the picked hemerocallis Fulvs with a steamer for 15-60 minutes; fourth step, performing drying, drying or quickly freezing the hemerocallis Fulvs sterilized in the third step through the Sun, and performing storage for standby application;fifth step, preparing chopped capsicum frutescens, chopping capsicum frutescens, and performing pickling with the salt for 10-20 days; and sixth step, performing preparing, mixing the hemerocallis Fulvs in the fourth step with the chopped capsicum frutescens in the fifth step in the proportion of (5 to 1) to (1 to 3), performing uniform stirring, performing sealing packing, and performing fermentation and preservation. According to the making method, the mouth feel of the pickled hemerocallis Fulvs can be improved effectively, the cirspness and the freshness of the hemerocallis Fulvs can be guaranteed, besides, batch production is facilitated, the quality of the pickled hemerocallis Fulvs is effectively improved, and the preservation time is prolonged.

Description

technical field [0001] The invention relates to food processing technology, in particular to a method for preparing day lily pickles. Background technique [0002] Day lily (Hemerocallis Fulvs), also known as day lily, is a perennial herb of Liliaceae, and its edible part is a flower bud. It is a characteristic vegetable in my country. Day lily is rich in pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acids and other nutrients necessary for the human body. Therefore, it is a kind of precious vegetable. Day lily is different from other vegetables. Its production period is from May to August every year, and fresh day lily can only be supplied to the market during this period (at present, there are no merchants or individuals supplying it at other times), and in recent years Recently, the method of directly cooking with fresh day lily has been favored by consumers, and the market demand for fresh day lily has greatly increased, and it is deeply loved by cons...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L27/10A23L5/10A23B7/154A23B7/157
CPCA23B7/154A23B7/157A23L5/19A23L19/20A23L27/10A23V2002/00A23V2200/14Y02A40/90
Inventor 谢铁军
Owner QIDONG NONGJIAOHUI FOOD CO LTD