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Processing method of siberian solomonseal rhizome pickle

A processing method, the technology of Polygonatum chinensis, applied in the fields of application, food preparation, food science, etc.

Inactive Publication Date: 2007-02-07
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the pickles made of various vegetables are very popular side dishes, but so far, all kinds of pickles are prepared from traditional vegetables that are often eaten as main raw materials, and there is no one that uses Polygonatum as the main ingredient. Raw material or kimchi made with Polygonatum as the main auxiliary raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Remove the fibrous roots from the newly excavated Polygonatum rhizome, wash it, put it in boiling water for a while, drain it, air-dry it for 4 to 6 hours, weigh 100 parts by weight, add 20 parts by weight of refined table salt, mix evenly, and put it into a tank , compacted, pour the vat once a day, marinate for three days, take it out of the vat and then air-dry it for 4-8 hours, then put it back into the vat, compact it, add 15-20% salt water, the amount of salt water added should be submerged Polygonatum, seal the mouth of the cylinder tightly, marinate for 15 days, and obtain the pickled Polygonatum vegetable base;

Embodiment 2

[0024] Take by weighing 100 parts by weight of vegetables that are often eaten, cleaned and drained, 0.40 percent by weight of cooking wine, 0.40 percent by weight of Chinese prickly ash, 0.20 percent by weight of ginger powder, 1 percent by weight of red pepper, and 10 percent by weight of table salt, Put it into the kimchi jar with a water-sealed mouth, add 50% by weight of cold boiled water, and make the vegetable kimchi base.

Embodiment 3

[0026] Weighing 80-90 parts by weight of pickled vegetable bases cut into appropriate pieces, then weighing 10-20 parts by weight of Polygonatum vegetable bases, adding 0.06% by weight of monosodium glutamate, mixing evenly, and sterilizing. Pack and seal the bag under vacuum condition.

[0027] The vegetables used to make the vegetable base can be selected independently of cucumber, small eggplant buns, small green peppers, dihuan, pickled mustard, radish, beans, cowpea, mustard greens, bamboo shoots, bamboo shoots, lotus root, cabbage, carrots, potherb mustard; Also can select several kinds of vegetables in the above-mentioned vegetables to pickle and make vegetable kimchi dish base.

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PUM

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Abstract

The invention relates to a process for preparing pickled vegetable containing Siberian solomonseal rhizome, wherein the raw materials include vegetable 100 weight parts, cooking wine 0.40 weight part, pricklyash peel 0.40 weight part, ginger powder 0.20 weight part, pimiento 1 weight part and common salt 19 weight parts.

Description

Technical field: [0001] The invention belongs to the food processing technology, and relates to a side dish, in particular to a processing method of Polygonatum pickles. Background technique: [0002] At present, the pickles made of various vegetables are very popular side dishes, but so far, all kinds of pickles are prepared from traditional vegetables that are often eaten as main raw materials, and there is no one that uses Polygonatum as the main ingredient. Raw material or the kimchi that take sealwort as main auxiliary raw material to make. This makes Polygonatum Polygonatum, a traditional Chinese herbal medicine, fail to be further popularized in the process of foodization to adapt to the crowd with different needs so as to improve the national physical fitness. [0003] Retrieved Chinese application (patent) number: CN 00120545.5 Application date: 2000.11.01 [0004] Publication (announcement) number: CN 1350797 Publication (announcement) date: 2002.05.29 [0005] ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 罗磊朱文学罗登林孙军杰侯玉泽李秀珍
Owner HENAN UNIV OF SCI & TECH
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