Method for pickling ipomoea aquatica
A water spinach and boiling water technology, applied in climate change adaptation, food science, etc., can solve the problem of water spinach being difficult to store.
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Embodiment 1
[0016] A method for pickling water spinach, the steps of which are to select mature water spinach, and then clean it. The surface of the water spinach is not brittle in the sun, and it only needs to start wilting. Put boiling water into a container, inject steam, and at the same time, expose the boiling water in the container. Put the cleaned water spinach into the container for 8 minutes in batches, and stir up and down during the period to make the water spinach evenly heated. Drain the water spinach and put it into the fermenter. The volume of the fermenter is 1L, water spinach should be placed neatly and tightly, and put into a mixed solution made of brewed liquor, boiling water and salt. The water spinach in the tank is completely submerged, covered with a plastic film, and tightly sealed. The sealed fermenter is placed at a constant temperature of 16°C to ferment and marinate for 8 days. Good water spinach is taken out of the package and eaten;
Embodiment 2
[0018] A method for pickling water spinach, the steps of which are to select mature water spinach, and then clean it. The surface of the water spinach is not brittle in the sun, and it only needs to start wilting. Put boiling water into a container, inject steam, and at the same time, expose the boiling water in the container. Put the cleaned water spinach into the container for 15 minutes in batches, and stir up and down during the period to make the water spinach evenly heated. Drain the water spinach and put it into the fermenter. The volume of the fermenter is 500L water spinach is required to be placed neatly and tightly, and put into a mixed solution made of brewed liquor, boiling water and salt. The weight ratio of the mixed solution is liquor: boiling water: salt = 2:100:5. Submerge the water spinach in the tank completely, cover it with a plastic film, and seal it tightly. The sealed fermenter is placed at a constant temperature of 24°C to ferment and marinate for 20 d...
Embodiment 3
[0020] A method for pickling water spinach, the steps of which are to select mature water spinach, and then clean it. The surface of the water spinach is not brittle in the sun, and it only needs to start wilting. Put boiling water into a container, inject steam, and at the same time, expose the boiling water in the container. Put the cleaned water spinach into the container for 10 minutes in batches, and stir up and down during the period to make the water spinach evenly heated. Drain the water spinach and put it into the fermenter. The volume of the fermenter is 30L water spinach is required to be placed neatly and tightly, and put into a mixed solution made of brewed liquor, boiling water and salt. The weight ratio of the mixed solution is liquor: boiling water: salt = 2:100:5. Submerge the water spinach in the tank completely, cover it with a plastic film, and seal it tightly. The sealed fermenter is placed at a constant temperature of 20°C to ferment and marinate for 12 da...
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