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.

Inactive Publication Date: 2020-06-26
陈润英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For solving the problem that water spinach is not easy to store, the specific production process of a kind of method for pickling water spinach of the present invention is as follows:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a method for pickling ipomoea aquatica. The finished-product pomoea aquatica is obtained by selecting the ipomoea aquatica, performing cleaning, performing drying in the sun, performing blanching and performing pickling. The method has a short production cycle, high practicability and low production costs, can consume a lot of the ipomoea aquatica, and is easy to promote.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for pickling water spinach. Background technique [0002] Water spinach is an alkaline food and contains potassium, chlorine and other elements that regulate water balance. After eating, it can reduce the acidity of the intestinal tract, prevent intestinal flora imbalance, and is beneficial to cancer prevention. The niacin and vitamin C contained in it can lower cholesterol and triglycerides, and have the effect of lowering fat and losing weight. The chlorophyll in water spinach is known as the "green elf", which can clean teeth, prevent caries, eliminate bad breath, and build skin. [0003] Water spinach is rich in crude cellulose. This edible fiber is composed of cellulose, hemicellulose, lignin, mucilage and pectin, which can promote intestinal peristalsis, laxative and detoxify. [0004] Water spinach is cool in nature, and vegetable juice has inhibitory ef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20Y02A40/90
Inventor 陈润英
Owner 陈润英
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