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Processing method of burdock pickles and its product

A processing method and technology of burdock, applied in the processing method of burdock pickles and its products, can solve the problems that no fresh burdock roots are processed into pickles, and few people know the edible value, etc., so as to achieve easy correct grasp and scientific and reasonable processing method , The effect of low processing cost

Inactive Publication Date: 2003-04-16
郑武一
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But few people have recognized its food value since ancient times, and there is no report that fresh burdock root is processed into pickles

Method used

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Embodiment Construction

[0019] The object of the present invention and the technical solution for achieving the object will be more clearly described below in conjunction with the description of specific embodiments.

[0020] In one of the specific implementation modes, burdock root is used as the main ingredient, with a certain proportion of side materials such as green radish and ground ginger and liquid soy sauce, and the following steps are carried out successively:

[0021] In the first step, the burdock root, green radish and ground ginger are selected, washed and sliced, and then weighed in proportion, and 10 kg of burdock root, 10 kg of green radish and 10 kg of ground ginger are taken for later use.

[0022] In the second step, the burdock root, green radish and ground ginger solids weighed in proportion are put into the soaking tank, and injected into the edible liquid soy sauce in the market. The injection amount of soy sauce can fully submerge said solid material with it and decide.

[0...

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PUM

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Abstract

A pickled arctium lappa is prepared from arctium lappa root, green radish, ginger, liquid soy, etc. through choosing raw materials, immersing, separating out the immersing liquid, heating it, and immersing again. Its advantages are low cost and high nutritive and medical values.

Description

technical field [0001] The invention belongs to food technology, in particular to a processing method of burdock pickle and its products. Background technique [0002] Burdock is an annual herb. The output of burdock in my country's Shandong and other places is relatively high, but most of them are sold overseas at present, and Chinese people have no knowledge and habit of processing it into pickles for consumption. According to the records of the Chinese Medicine Dictionary, Burdock Fructus (i.e. the fruit of the knot) can be used as medicine. The burdock root is a columnar root that grows in the underground part, and its shape is exactly like a yam, containing 2% of multiple amino acids (protein), 23% of polysaccharide sugar, 6.8% of ash, and the rest is water. Its medicinal effect is to dispel wind-heat, disinfect and swell, and is used to treat diseases such as wind-toxin, carbuncle, sore, diabetes, dizziness, throat heat and swelling, toothache and cough, and can be e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 郑武一
Owner 郑武一
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