CN101675785A - Dried lily flower pickles - Google Patents
Dried lily flower pickles Download PDFInfo
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- CN101675785A CN101675785A CN200810157156A CN200810157156A CN101675785A CN 101675785 A CN101675785 A CN 101675785A CN 200810157156 A CN200810157156 A CN 200810157156A CN 200810157156 A CN200810157156 A CN 200810157156A CN 101675785 A CN101675785 A CN 101675785A
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- day lily
- lily flower
- dried lily
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Abstract
The invention relates to dried lily flower pickles, which is characterized by comprising the following raw materials in parts by weight: 75-85 parts of dried lily flower, 5-7 parts of salt, 1-3 partsof honey, 1-5 parts of soy sauce, 5-10 parts of cooking wine, 1-3 parts of sesame oil, 1-2 parts of white vinegar, 1-3 parts of chili powder, 1-3 parts of edible oil, 0.1-1 part of gourmet powder, 0.01-0.05 part of pepper and 0.1-0.3 part of spice. The dried lily flower pickles in the invention has delicate color, sharp aroma, and delicious, fresh and crisp taste, preserves nutrient components inthe dried lily flower which are good for human body, and is a good item to be eaten together with rice or bread, or to be eaten independently or to be eaten as a sidedish.
Description
Technical field
The present invention relates to a kind of day lily salted vegetables, belong to food processing field.
Background technology
Day lily is the bud of a kind of herbaceos perennial.Color and luster is pale yellow or golden yellow, the fresh no-sundries of quality, and the bar body is tight long evenly sturdy.Grab one pinch agglomerating, soft and flexible, loose one's grip the back every day lily can trail very soon again.There is frank faint scent day lily to be commonly called as " day lily ", the formal name used at school tawny daylily, ancient name is forgotten sorrow, belongs to Liliaceae, is the herbal bud of a kind of life for many years.The delicious matter of day lily is tender, and is nutritious, contains necessary for human body nutrients such as abundant pollen, sugar, protein, vitamin C, calcium, fat, carrotene, amino acid, the carrotene that it is contained even surpass several times of tomato.The delicious matter of day lily is tender, and is nutritious, contains necessary for human body nutrients such as abundant pollen, sugar, protein, vitamin C, calcium, fat, carrotene, amino acid, the carrotene that it is contained even surpass several times of tomato.The sweet cold of day lily nature and flavor, effect such as hemostasis, anti-inflammatory, heat-clearing, dampness removing are arranged, help digestion, make eye bright, calm the nerves, to spit blood, stool band blood, urinary obstruction, insomnia, agalactia etc. are effective in cure, can be used as after being ill or the accent tonic in postpartum.Day lily is normal matches same cooking with vegetarian dish such as black fungus, also can cook soup with egg, chicken, meat etc. to eat or stir-fry and eat, nutritious.But the material that contains a kind of " colchicin " in the cadmium yellow cauliflower, though itself is nontoxic, the absorption through intestines and stomach is oxidized to " two colchicins " in vivo, then has bigger toxicity.So when eating the aquatic foods product, do not eat at every turn more.Because the toxic substance of cadmium yellow cauliflower can weaken or disappear when high temperature 60 is spent, when therefore edible, should earlier the cadmium yellow cauliflower be scalded with boiling water, soak more than 2 hours with clear water again, pull out and stir-fry and eat after washing again, colchicin just can destroy like this, and edible cadmium yellow cauliflower is safety just.During dry wares, the consumer is edible again after being preferably in and repeatedly soaking with clear water or warm water before edible, can remove residual nuisance like this, as sulfur dioxide etc.
Day lily is generally used for pickling into salted vegetables, but this form processing can cause the nutrition leak in the day lily serious usually, and the nutrition scarcity is unfavorable for health.
Summary of the invention
The objective of the invention is to solve the serious problem of existing day lily salted vegetables nutrition leak, the day lily salted vegetables that provide a kind of comprehensive nutrition, look good, smell good and taste good.
Day lily salted vegetables of the present invention comprise following raw materials by weight percent:
Day lily 75-85 part, salt 5-7 part, honey 1-3 part,
Soy sauce 1-5 part, cooking wine 5-10 part, sesame oil 1-3 part,
Light-coloured vinegar 1-2 part, chilli powder 1-3 part, edible oil 1-3 part,
Monosodium glutamate 0.1-1 part, Chinese prickly ash 0.01-0.05 part, spices 0.1-0.3 part;
Preferably, day lily salted vegetables of the present invention comprise following raw materials by weight percent::
80 parts of day lilies, 6 parts of salt, 2 parts of honey,
2 parts in soy sauce, 6 parts of cooking wine, 2 parts in sesame oil,
1.5 parts of light-coloured vinegars, 2 parts of chilli powders, 2 parts of edible oils,
0.5 part of monosodium glutamate, 0.04 part in Chinese prickly ash, 0.2 part of spices;
Said spices is made up of following raw materials according:
Anise, kaempferia galamga, the root of Dahurain angelica, fructus amomi, Chinese cassia tree, Radix Glycyrrhizae, ginger and white pepper.
Day lily salted vegetables of the present invention, not only color and luster is soft, with fragrance striking the nose, delicious flavour, fresh and crisp, and has saved the nutritional labeling to the human body beneficial that is comprised in the day lily from damage, be a kind ofly go with rice or bread, the good merchantable brand of between-meal nibble, garnishes.
The specific embodiment
Embodiment 1
The day lily salted vegetables adopt following proportion raw material to pickle (jin) by conventional method
Day lily 800, salt 60, honey 20,
Soy sauce 20, cooking wine 60, sesame oil 20,
Light-coloured vinegar 15, chilli powder 20, edible oil 20,
Monosodium glutamate 5, Chinese prickly ash 0.4, spices 2;
Wherein, spices adopts following raw materials according to be mixed with according to conventional method:
Anise, kaempferia galamga, the root of Dahurain angelica, fructus amomi, Chinese cassia tree, Radix Glycyrrhizae, ginger and white pepper.
Embodiment 2
The day lily salted vegetables adopt following proportion raw material to pickle (jin) by conventional method
Day lily 750, salt 50, honey 10,
Soy sauce 10, cooking wine 50, sesame oil 10,
Light-coloured vinegar 10, chilli powder 10, edible oil 10,
Monosodium glutamate 1, Chinese prickly ash 0.1, spices 1;
Wherein, spices adopts following raw materials according to be mixed with according to conventional method:
Anise, kaempferia galamga, the root of Dahurain angelica, fructus amomi, Chinese cassia tree, Radix Glycyrrhizae, ginger and white pepper.
Embodiment 3
The day lily salted vegetables adopt following proportion raw material to pickle (jin) by conventional method
Day lily 850, salt 70,30 parts of honey,
Soy sauce 50, cooking wine 100,30 parts in sesame oil,
Light-coloured vinegar 20, chilli powder 30,30 parts of edible oils,
3 parts of monosodium glutamates 10, Chinese prickly ash 0.5, spices;
Wherein, spices adopts following raw materials according to be mixed with according to conventional method:
Anise, kaempferia galamga, the root of Dahurain angelica, fructus amomi, Chinese cassia tree, Radix Glycyrrhizae, ginger and white pepper.
Claims (3)
1, a kind of day lily salted vegetables is characterized in that, comprise following raw materials by weight percent:
Day lily 75-85 part, salt 5-7 part, honey 1-3 part,
Soy sauce 1-5 part, cooking wine 5-10 part, sesame oil 1-3 part,
Light-coloured vinegar 1-2 part, chilli powder 1-3 part, edible oil 1-3 part,
Monosodium glutamate 0.1-1 part, Chinese prickly ash 0.01-0.05 part, spices 0.1-0.3 part.
2, day lily salted vegetables according to claim 1 is characterized in that, comprise following raw materials by weight percent:
80 parts of day lilies, 6 parts of salt, 2 parts of honey,
2 parts in soy sauce, 6 parts of cooking wine, 2 parts in sesame oil,
1.5 parts of light-coloured vinegars, 2 parts of chilli powders, 2 parts of edible oils,
0.5 part of monosodium glutamate, 0.04 part in Chinese prickly ash, 0.2 part of spices.
3, day lily salted vegetables according to claim 1 and 2 is characterized in that, said spices is made up of following raw materials according:
Anise, kaempferia galamga, the root of Dahurain angelica, fructus amomi, Chinese cassia tree, Radix Glycyrrhizae, ginger and white pepper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810157156A CN101675785A (en) | 2008-09-19 | 2008-09-19 | Dried lily flower pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810157156A CN101675785A (en) | 2008-09-19 | 2008-09-19 | Dried lily flower pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101675785A true CN101675785A (en) | 2010-03-24 |
Family
ID=42028625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810157156A Pending CN101675785A (en) | 2008-09-19 | 2008-09-19 | Dried lily flower pickles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101675785A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222604A (en) * | 2013-04-14 | 2013-07-31 | 哈尔滨伟平科技开发有限公司 | Method for producing daylily pickle through mixing fermentation of multiple bacterial |
| CN103315253A (en) * | 2013-05-20 | 2013-09-25 | 蚌埠市楠慧川味食品厂 | Blood-enriching pickled daylily |
| CN104172132A (en) * | 2014-08-20 | 2014-12-03 | 天津春发生物科技集团有限公司 | Day-lily-flavored sauce and preparation method thereof |
-
2008
- 2008-09-19 CN CN200810157156A patent/CN101675785A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222604A (en) * | 2013-04-14 | 2013-07-31 | 哈尔滨伟平科技开发有限公司 | Method for producing daylily pickle through mixing fermentation of multiple bacterial |
| CN103222604B (en) * | 2013-04-14 | 2014-09-03 | 重庆大学 | Method for producing daylily pickle through mixing fermentation of multiple bacterial |
| CN103315253A (en) * | 2013-05-20 | 2013-09-25 | 蚌埠市楠慧川味食品厂 | Blood-enriching pickled daylily |
| CN104172132A (en) * | 2014-08-20 | 2014-12-03 | 天津春发生物科技集团有限公司 | Day-lily-flavored sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Sun Jinhua Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100324 |