CN101214033B - Spicy Kochia scoparia and preparation thereof - Google Patents
Spicy Kochia scoparia and preparation thereof Download PDFInfo
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- CN101214033B CN101214033B CN2007101856669A CN200710185666A CN101214033B CN 101214033 B CN101214033 B CN 101214033B CN 2007101856669 A CN2007101856669 A CN 2007101856669A CN 200710185666 A CN200710185666 A CN 200710185666A CN 101214033 B CN101214033 B CN 101214033B
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- kochia scoparia
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- kochia
- capsicum
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Abstract
The present invention pertains to the technology field of foodstuff, providing spicy broom cypress and the preparation method of the spicy broom cypress. The spicy broom cypress comprises the raw materials with the following weight portions: broom cypress, peanuts, chillis and edible oil. The steps of the preparation method are pickling broom cypresses, processing the peanuts, processing the chillis and preparing the spicy broom cypress. The invention has the advantages that, the broom cypress which is the natural vegetable with rich nutritive value is processed into delicious accompaniment for the meal, satisfying the eating demands of wide consumers and exploiting a new way for the agricultural products market.
Description
Technical field
The invention belongs to the technical field of food, be specifically related to a kind of spicy Kochia scoparia and preparation method thereof.
Background technology
Kochia scoparia also claims summer cypress, kwan-yin dish or wild spinach.In its young stem and leaf, various micronutrient levels are higher, and particularly the content of potassium reaches 702 milligrams in every hectogram young stem and leaf, occupy first of the various vegetables, and its bitter, cold in nature, nontoxic has clearing heat and detoxicating, diuresis, effect such as make eye bright.
Summary of the invention
The invention provides a kind of spicy Kochia scoparia and preparation method thereof.
The present invention adopts following technical scheme to realize:
A kind of spicy Kochia scoparia comprises following raw materials according, Kochia scoparia, peanut, capsicum, edible oil.The weight ratio of raw material is 3 parts of Kochia scoparias, 1 part of peanut, 1 part in capsicum, 5 parts of edible oils.Its preparation method, concrete steps are as follows:
1), pickles Kochia scoparia
Choose Kochia scoparia seedling, young stem and leaf, clean, soak with the boiling water back clear water of scalding, chopping then is 4% marinating 3～5 days with concentration, and the envelope cylinder is preserved under 0～5 low temperature of spending, holding time≤6 month;
2), processing peanut
Peanut is put into spiced salt solution moderate heat and was boiled 15～30 minutes, pulls the sky branch that anhydrates out, and peanut crust, endothelium are removed in oven dry, is cut into the peanut grain of diameter≤5 millimeter then;
3), processing capsicum
The selection nothing is gone mouldy, the red chili of no insect bite, removes the base of a fruit, cleans, and dries, and pulverizes;
4), spicy Kochia scoparia is made
Edible oil is heated to about 120 degrees centigrade, above-mentioned peanut grain is poured in the pot, little fried, make peanut send fragrance, the Kochia scoparia that will pickle is poured in the pot again, simultaneously chilli powder is added in the pot, stirs repeatedly, and bottling is sealed then.
Can add sesame in the spicy Kochia scoparia, promptly comprise following raw materials according, Kochia scoparia, peanut, capsicum, sesame, edible oil.The raw material weight ratio is: 3 parts of Kochia scoparias, 1 part of peanut, 1 part in capsicum, 1.5 parts of sesames, 5 parts of edible oils.Its preparation method step is as follows:
1), pickles Kochia scoparia
Choose Kochia scoparia seedling, young stem and leaf, clean, clear water soaked 15 minutes after scalding 1 minute with boiling water, was cut into the dish section of 1 centimeter length then, was 4% marinating 3～5 days with concentration, and the envelope cylinder is preserved under 0～5 low temperature of spending, holding time≤6 month;
2), processing peanut
Peanut is put into spiced salt solution moderate heat and was boiled 20 minutes, pulls the sky branch that anhydrates out, and peanut crust, endothelium are removed in oven dry, is cut into the peanut grain of diameter≤5 millimeter then;
3), processing capsicum
The selection nothing is gone mouldy, the red chili of no insect bite, removes the base of a fruit, cleans, and dries, and pulverizes;
4), spicy Kochia scoparia is made
Edible oil is heated to about 120 degrees centigrade, above-mentioned peanut grain is poured in the pot, little fried, make peanut send fragrance, and then put into sesame, it is little when yellow to treat that sesame becomes, the Kochia scoparia that to pickle is poured in the pot again, simultaneously chilli powder is added in the pot, stirs repeatedly, bottling is sealed then.
The present invention has following beneficial effect: have the natural vegetable that abundant nutrition is worth and be processed as good to eat appetizing food Kochia scoparia is this, satisfied consumers in general's eating requirements, and opened up a new way for market for farm products.
The specific embodiment
Embodiment is used for illustrating of the present invention, rather than it is imposed any restrictions.
Embodiment 1: take off row raw material (every part 1000 gram), 3 parts of Kochia scoparias, 1 part of peanut, 1 part in capsicum, 5 parts of edible oils.Its preparation method, concrete steps are as follows:
1), pickles Kochia scoparia
Choose Kochia scoparia seedling, young stem and leaf, clean, soak with the boiling water back clear water of scalding, chopping then is 4% marinating 3～5 days with concentration, and the envelope cylinder is preserved 4 months holding times under 0～5 low temperature of spending;
2), processing peanut
Peanut is put into spiced salt solution moderate heat and was boiled 20 minutes, pulls the sky branch that anhydrates out, puts into the drying oven oven dry, removes peanut crust, endothelium, is cut into the peanut grain of diameter≤5 millimeter then;
3), processing capsicum
The selection nothing is gone mouldy, the red chili of no insect bite, removes the base of a fruit, cleans, and dries, and pulverizes;
4), spicy Kochia scoparia is made
With stainless-steel pan edible oil is heated to about 120 degrees centigrade, above-mentioned peanut grain is poured in the pot, little fried, make peanut send fragrance, the Kochia scoparia that will pickle is poured in the pot again, simultaneously chilli powder is added in the pot, stirs repeatedly, and bottling is sealed then.
Embodiment 2: take off row raw material (every part 1000 gram): 3 parts of Kochia scoparias, 1 part of peanut, 1 part in capsicum, 1.5 parts of sesames, 5 parts of edible oils.Its preparation method step is as follows:
1), pickles Kochia scoparia
Choose Kochia scoparia seedling, young stem and leaf, clean, clear water soaked 15 minutes after scalding 1 minute with boiling water, was cut into the dish section of 1 centimeter length then, was 4% marinating 5 days with concentration, and the envelope cylinder is preserved 5 months holding times under 0～5 low temperature of spending;
2), processing peanut
Peanut is put into spiced salt solution moderate heat and was boiled 20 minutes, pulls the sky branch that anhydrates out, and peanut crust, endothelium are removed in oven dry, is cut into the peanut grain of diameter≤5 millimeter then;
3), processing capsicum
The selection nothing is gone mouldy, the red chili of no insect bite, removes the base of a fruit, cleans, and dries, and pulverizes;
4), spicy Kochia scoparia is made
Edible oil is heated to about 120 degrees centigrade, above-mentioned peanut grain is poured in the pot, little fried, make peanut send fragrance, and then put into sesame, it is little when yellow to treat that sesame becomes, the Kochia scoparia that to pickle is poured in the pot again, simultaneously chilli powder is added in the pot, stirs repeatedly, bottling is sealed then.
Claims (2)
1. a spicy Kochia scoparia is characterized in that comprising following raw materials according, Kochia scoparia, peanut, capsicum, edible oil;
The weight ratio of each raw material is: 3 parts of Kochia scoparias, 1 part of peanut, 1 part in capsicum, 5 parts of edible oils;
Its preparation method step is as follows:
1), pickle Kochia scoparia,
Choose Kochia scoparia seedling, young stem and leaf, clean, soak with the boiling water back clear water of scalding, chopping then is 4% marinating 3～5 days with concentration, and the envelope cylinder is preserved under 0～5 low temperature of spending, holding time≤6 month;
2), processing peanut
Peanut is put into spiced salt solution moderate heat and was boiled 15～30 minutes, pulls the sky branch that anhydrates out, and peanut crust, endothelium are removed in oven dry, is cut into the peanut grain of diameter≤5 millimeter then;
3), processing capsicum
The selection nothing is gone mouldy, the red chili of no insect bite, removes the base of a fruit, cleans, and dries, and pulverizes;
4), spicy Kochia scoparia is made
Edible oil is heated to about 120 degrees centigrade, above-mentioned peanut grain is poured in the pot, little fried, make peanut send fragrance, the Kochia scoparia that will pickle is poured in the pot again, simultaneously chilli powder is added in the pot, stirs repeatedly, and bottling is sealed then.
2. spicy Kochia scoparia according to claim 1 is characterized in that comprising following raw materials according, Kochia scoparia, peanut, capsicum, sesame, edible oil;
The weight ratio of each raw material is: 3 parts of Kochia scoparias, 1 part of peanut, 1 part in capsicum, 1.5 parts of sesames, 5 parts of edible oils;
Its preparation method step is as follows:
1), pickle Kochia scoparia,
Choose Kochia scoparia seedling, young stem and leaf, clean, clear water soaked 15 minutes after scalding 1 minute with boiling water, was cut into the dish section of 1 centimeter length then, was 4% marinating 3～5 days with concentration, and the envelope cylinder is preserved under 0～5 low temperature of spending, holding time≤6 month;
2), processing peanut
Peanut is put into spiced salt solution moderate heat and was boiled 20 minutes, pulls the sky branch that anhydrates out, and peanut crust, endothelium are removed in oven dry, is cut into the peanut grain of diameter≤5 millimeter then;
3), processing capsicum
The selection nothing is gone mouldy, the red chili of no insect bite, removes the base of a fruit, cleans, and dries, and pulverizes;
4), spicy Kochia scoparia is made
With weight ratio is that 5 parts edible oil is heated to about 120 degrees centigrade, above-mentioned peanut grain is poured in the pot, little fried, make peanut send fragrance, and then put into sesame, it is little when yellow to treat that sesame becomes, the Kochia scoparia that to pickle is poured in the pot again, simultaneously chilli powder is added in the pot, stirs repeatedly, bottling is sealed then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101856669A CN101214033B (en) | 2007-12-26 | 2007-12-26 | Spicy Kochia scoparia and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101856669A CN101214033B (en) | 2007-12-26 | 2007-12-26 | Spicy Kochia scoparia and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101214033A CN101214033A (en) | 2008-07-09 |
| CN101214033B true CN101214033B (en) | 2011-06-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101856669A Expired - Fee Related CN101214033B (en) | 2007-12-26 | 2007-12-26 | Spicy Kochia scoparia and preparation thereof |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813205A (en) * | 2012-09-10 | 2012-12-12 | 贵州老农民农业开发有限公司 | Method for processing polygonum multiflorum tender tip vegetable |
| CN106509843A (en) * | 2016-10-31 | 2017-03-22 | 成都天绿菌业有限公司 | Production method of salted Coprinus comatus |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1366823A (en) * | 2000-12-28 | 2002-09-04 | 林红伍 | Canned summer cypress and its preparation method |
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2007
- 2007-12-26 CN CN2007101856669A patent/CN101214033B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1366823A (en) * | 2000-12-28 | 2002-09-04 | 林红伍 | Canned summer cypress and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 路洪顺,王曼.地肤的利用价值和栽培技术.中国林副特产.2001,(04),39. * |
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| CN101214033A (en) | 2008-07-09 |
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Granted publication date: 20110615 Termination date: 20111226 |