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Braised Typha latifolia L.

A technology of cattail catkins and clean vegetables, applied in the field of steamed cattail catkins, which can solve the problems of unpleasant taste, short shelf life, yellowish color of cattail catkins, etc., and achieve the effect of bright appearance and white color

Inactive Publication Date: 2005-06-22
乔长波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pucai is a root vegetable, very fresh and tender, easily deteriorated, and difficult to preserve. The existing traditional processing methods result in the yellowish color of Pucai, and the pickled juice is folded out.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0007] Example: Take 5 kg of clean cattail, put it in 100 kg of boiling water at 100°C for 1 minute, take out the pretreated cattail, drain the water, immerse it in 0.5 kg of steamed lard and 5 kg of raw chicken soup, put it in a basket and steam it over high heat 10 minutes, finally, drain the soup on the cattail vegetables, and vacuum pack according to the packaging requirements.

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PUM

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Abstract

Disclosed is the preparation process for braised Typha latifolia L. which consists of, first dipping the clean Typha latifolia in 100 deg. C boiling water for preliminary treatment 1 min, then immersing into steaming lard, dipping in chicken soup and steaming for 10 mins, finally split charging and evacuating packaging.

Description

Technical field [0001] The invention relates to the field of vegetable processing, in particular to steamed cattail. Background technique [0002] Pucai is a root vegetable, very fresh and tender, easily deteriorated, and difficult to preserve. The existing traditional processing methods result in the yellowish color of Pucai, and the pickled juice is folded out. Contents of the invention [0003] The purpose of the present invention is to provide a kind of steamed cattail, which overcomes the shortcomings of traditional processing methods, meets the requirements of large-scale and industrial production, and enriches people's dining tables. [0004] The technical solution of the present invention is as follows: first, take the root cattail and peel off the outer skin, cut off the root hairs, keep 30-40cm from the root, and wash it with clear water; then, put the cattail in a 1:20 weight ratio at 100 ° Pretreatment in boiling water for 1 minute; then, take out the cattail ...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L19/00
Inventor 乔长波
Owner 乔长波
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