CN102813205A - Method for processing polygonum multiflorum tender tip vegetable - Google Patents

Method for processing polygonum multiflorum tender tip vegetable Download PDF

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Publication number
CN102813205A
CN102813205A CN2012103318322A CN201210331832A CN102813205A CN 102813205 A CN102813205 A CN 102813205A CN 2012103318322 A CN2012103318322 A CN 2012103318322A CN 201210331832 A CN201210331832 A CN 201210331832A CN 102813205 A CN102813205 A CN 102813205A
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CN
China
Prior art keywords
fleece
flower root
water
jin
leaf
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Pending
Application number
CN2012103318322A
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Chinese (zh)
Inventor
阳天培
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GUIZHOU LAONONGMIN AGRICULTURAL DEVELOPMENT Co Ltd
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GUIZHOU LAONONGMIN AGRICULTURAL DEVELOPMENT Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by GUIZHOU LAONONGMIN AGRICULTURAL DEVELOPMENT Co Ltd filed Critical GUIZHOU LAONONGMIN AGRICULTURAL DEVELOPMENT Co Ltd
Priority to CN2012103318322A priority Critical patent/CN102813205A/en
Publication of CN102813205A publication Critical patent/CN102813205A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a method for processing a polygonum multiflorum tender tip vegetable. The method comprises the following steps of using 100 jin of water and 1-6 jin of salt to prepare salt water, placing polygonum multiflorum tender stems and leaves into the salt water, soaking the leaves for 1 hour to 30 days, taking the stems and the leaves out and performing package. The polygonum multiflorum tender stems and leaves are fresh, or the fresh polygonum multiflorum tender stems and leaves are boiled in boiling water for 1-20 seconds and then placed into purified water or tap water with the temperature between 10 DEG C and 25 DEG C. Nutrition ingredients of the polygonum multiflorum tender stems and leaves can be retained, and the polygonum multiflorum tender tip vegetable is free of bitter taste or has light bitter taste and can be produced in a commercialized mode.

Description

The processing method of the tender sharp dish of a kind of fleece-flower root
Technical field
The present invention relates to a kind of food technology field, relate in particular to the processing method of the tender sharp dish of a kind of fleece-flower root.
 
Background technology
The fleece-flower root is the perennial winding of polygonaceae liana.Root is elongated, the loose piece root of terminal one-tenth, and the appearance bronzing is to crineous.But piece root, rattan and the leaf of plant be hyoscine all, and the Chinese medicine name is respectively: the fleece-flower root, Polygonum multiflower knotweed, tuber fleeceflower leaf.The Chinese medicine fleece-flower root has the branch of Radix Polygoni Multiflori and RADIX POLYGONI MULTIFLORI PREPARATA: the Radix Polygoni Multiflori function is detoxified (preventing malaria), carbuncle relaxes bowel, disappears; RADIX POLYGONI MULTIFLORI PREPARATA function enrich and benefit essence and blood, black beard and hair, strengthening the bones and muscles, filling liver kidney.
General flavone content in the fleece-flower root young stem and leaf is very abundant.Tie up B2 in the young stem and leaf, dimension C and carotene carotene content is higher, wherein tie up B2, dimension C and be general vegetable content 2~40 times, carrotene is 2~300 times of general vegetables.In addition, also contain abundant Ca, Fe, Cu, K, Mn, Zn, P, especially the content of Ca, Fe, Cu etc. is higher than general vegetables far away.Young stem and leaf is rich in 8 seed amino acids of needed by human, and amino acid is formed rationally, meets the reference protein pattern that WHO/FAO proposes, and its lysine, threonine all have very high-load.It is thus clear that fleece-flower root young stem and leaf is a kind of precious resources that integrates nutrition, health care and medicinal function.Because fleece-flower root plantation is common must to be waited 3 years and just can dig its root stem tuber later on and use as medicinal material; Though its cauline leaf is pharmaceutically acceptable; Almost can ignore but compare medical value, and cauline leaf can be adopted at any time, and suitable harvesting can promote the growth of root stem tuber on the contrary with its root.But all the time, because wherein bitter taste can't be removed or alleviate, the time of particularly guaranteeing the quality is short, causes it always can't commercialization, and suitability for industrialized production also is a blank out, a large amount of fleece-flower root young stem and leafs thereby waste.
Summary of the invention
A kind of fleece-flower root young stem and leaf nutrition that can keep that the objective of the invention is to solve above-mentioned shortcoming and provide, the processing method of the tender sharp dish of the fleece-flower root that no bitter taste or light bitter taste, ability commercialization are produced.
The processing method of the tender sharp dish of a kind of fleece-flower root of the present invention comprises the steps:
(1) soaks: in the ratio pickle making of 100 jin of water 1-6 jin salt, fleece-flower root young stem and leaf is put into salt solution, soaked 1 hour-30 days;
(2) packing: pull out and vacuumize packing and promptly get.
The processing method of the above-mentioned tender sharp dish of a kind of fleece-flower root, wherein: fleece-flower root young stem and leaf is fresh fleece-flower root young stem and leaf, or fresh fleece-flower root young stem and leaf is boiled 1-20 second in boiling water, puts into 10-25 ℃ pure water or running water gained then.
The processing method of the above-mentioned tender sharp dish of a kind of fleece-flower root; Wherein: the method for (2) step packing also comprises pulling out with drier and dries; Again in ratio pickle making in 100 jin of water 1-6 jin salt; Add the potassium sorbate meet the national regulation ratio, soak after 1-12 hour, pull out and vacuumize packing and promptly get.
The present invention compared with prior art; Have tangible advantage and effect; Can be known by above technical scheme: because processing method confirm to adopt poach, saline sook step and relevant parameter effective and less to the nutrition loss to guarantee the debitterize flavor through experiment repeatedly, the salt solution effect that also has sterilizing to extend the shelf life simultaneously not only can make fleece-flower root young stem and leaf bitter taste remove 60% or more or directly removal; But and suitability for industrialized production, shelf life of products reaches more than 150 days and is safe to eat.The product that obtains of processing, have relax bowel, dispel the wind, detoxicating functions.Not only enrich cooking culture, also improved the planting benefit of the fleece-flower root, increased farmers' income.
The specific embodiment
Embodiment 1:
The processing method of the tender sharp dish of a kind of fleece-flower root comprises the steps:
(1) fresh fleece-flower root young stem and leaf was boiled in boiling water 1 second, put into 25 ℃ pure water or running water then, subsequent use;
(2) in the ratio pickle making of 6 jin of salt of 100 jin of water, the fleece-flower root young stem and leaf after boiling was put into saline sook after 12 hours, pull out and vacuumize packing and promptly get.
Through test, minimum reaching more than 150 days of shelf-life.
 
Embodiment 2:
The processing method of the tender sharp dish of a kind of fleece-flower root comprises the steps:
(1) in the ratio pickle making of 1 jin of salt of 100 jin of water, fresh fleece-flower root young stem and leaf is put into salt solution, soaked 30 days;
(2) pull out with drier and dry, again in the ratio pickle making in 6 jin of salt of 100 jin of water, the potassium sorbate that adding meets the national regulation ratio soaked after 1 hour, pulled out to vacuumize packing and promptly get.
Through test, minimum reaching more than 150 days of shelf-life.
Embodiment 3:
The processing method of the tender sharp dish of a kind of fleece-flower root comprises the steps:
(1) fresh fleece-flower root young stem and leaf was boiled in boiling water 20 seconds, put into 10 ℃ pure water or running water then, subsequent use;
(2) in the ratio pickle making of 1 jin of salt of 100 jin of water, the fleece-flower root young stem and leaf after boiling was put into saline sook after 1 hour, pull out and vacuumize packing and promptly get.
Through test, minimum reaching more than 150 days of shelf-life.
 
Embodiment 4:
The processing method of the tender sharp dish of a kind of fleece-flower root comprises the steps:
(1) in the ratio pickle making of 6 jin of salt of 100 jin of water, fresh fleece-flower root young stem and leaf is put into salt solution, soaked 1 day;
(2) pull out with drier and dry, again in the ratio pickle making in 1 jin of salt of 100 jin of water, the potassium sorbate that adding meets the national regulation ratio soaked after 12 hours, pulled out to vacuumize packing and promptly get.
Through test, minimum reaching more than 150 days of shelf-life.
Embodiment 5:
The processing method of the tender sharp dish of a kind of fleece-flower root comprises the steps:
(1) fresh fleece-flower root young stem and leaf was boiled in boiling water 10 seconds, put into 20 ℃ pure water or running water then, subsequent use;
(2) in the ratio pickle making of 3 jin of salt of 100 jin of water, the fleece-flower root young stem and leaf after boiling was put into saline sook after 8 hours, pull out and vacuumize packing and promptly get.
Through test, minimum reaching more than 150 days of shelf-life.
 
The above; It only is preferred embodiment of the present invention; Be not that the present invention is done any pro forma restriction; Anyly do not break away from technical scheme content of the present invention, to any simple modification, equivalent variations and modification that above embodiment did, all still belong in the scope of technical scheme of the present invention according to technical spirit of the present invention.

Claims (3)

1. the processing method of the tender sharp dish of the fleece-flower root comprises the steps:
(1) soaks: in the ratio pickle making of 100 jin of water 1-6 jin salt, fleece-flower root young stem and leaf is put into salt solution, soaked 1 hour-30 days;
(2) packing: pull out and vacuumize packing and promptly get.
2. the processing method of the tender sharp dish of a kind of fleece-flower root as claimed in claim 1; Wherein: fleece-flower root young stem and leaf is fresh fleece-flower root young stem and leaf; Or fresh fleece-flower root young stem and leaf boiled 1-20 second in boiling water, put into 10-25 ℃ pure water or running water gained then.
3. according to claim 1 or claim 2 the processing method of the tender sharp dish of a kind of fleece-flower root; Wherein: the method for (2) step packing also comprises pulling out with drier and dries; Again in ratio pickle making in 100 jin of water 1-6 jin salt; Add the potassium sorbate meet the national regulation ratio, soak after 1-12 hour, pull out and vacuumize packing and promptly get.
CN2012103318322A 2012-09-10 2012-09-10 Method for processing polygonum multiflorum tender tip vegetable Pending CN102813205A (en)

Priority Applications (1)

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CN2012103318322A CN102813205A (en) 2012-09-10 2012-09-10 Method for processing polygonum multiflorum tender tip vegetable

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Application Number Priority Date Filing Date Title
CN2012103318322A CN102813205A (en) 2012-09-10 2012-09-10 Method for processing polygonum multiflorum tender tip vegetable

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CN102813205A true CN102813205A (en) 2012-12-12

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103039672A (en) * 2013-01-21 2013-04-17 贵州老农民农业开发有限公司 Processing method of polygonum multiflorum tender tip tea

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1065976A (en) * 1991-12-31 1992-11-11 徐平 A kind of fresh preservation method for fresh edible mushroom
CN101214033A (en) * 2007-12-26 2008-07-09 石志坚 Spicy Kochia scoparia and preparation thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1065976A (en) * 1991-12-31 1992-11-11 徐平 A kind of fresh preservation method for fresh edible mushroom
CN101214033A (en) * 2007-12-26 2008-07-09 石志坚 Spicy Kochia scoparia and preparation thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
李新荣: "陇南市山野菜资源调查研究", 《现代农业科技》 *
蒋少林等: "乐山市森林野生植物资源调查及开发", 《四川林业科技》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103039672A (en) * 2013-01-21 2013-04-17 贵州老农民农业开发有限公司 Processing method of polygonum multiflorum tender tip tea

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