CN103005343A - Preparation method of soy-preserved lettuce - Google Patents
Preparation method of soy-preserved lettuce Download PDFInfo
- Publication number
- CN103005343A CN103005343A CN2012104630773A CN201210463077A CN103005343A CN 103005343 A CN103005343 A CN 103005343A CN 2012104630773 A CN2012104630773 A CN 2012104630773A CN 201210463077 A CN201210463077 A CN 201210463077A CN 103005343 A CN103005343 A CN 103005343A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- lettuce
- weight
- soy
- parts
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Abstract
The invention discloses a preparation method of a soy-preserved lettuce. The method comprises the steps of mixing 60-65 parts by weight of preserved lettuce, 2-4 parts by weight of nutrient extract, 8-15 parts by weight of stir-fried nut mixture, 1-2 parts by weight of monosodium glutamate, 10-15 parts by weight of red chilli paste, 5-8 parts by weight of sauce and 4-8 parts by weight of sugar to be uniform, and then carrying out packaging, thus obtaining the soy-preserved lettuce. The soy-preserved lettuce is crisp and tasty and meanwhile has a health-maintenance and health-care dietetic therapy function; the compatibility of raw materials of the nutrient extract is reasonable; the raw materials are safe without toxic and side effects; and by using the nut, the mouthfeel of the soy-preserved lettuce is increased and meanwhile the nutrition is enriched. Sanchi flower, also named notoginseng flower, is highest in content of notoginseng saponin in a whole plant of notoginseng, is sweet and cool in property and flavor and has the efficacies of clearing away heat, calming down the liver and reducing blood pressure.
Description
Technical field
The present invention relates to field of food, exactly is a kind of preparation method of soy preserved lettuce.
Background technology
Asparagus lettuce is composite family, belongs to annual or 2 years these plants of sward, originates in Mediterranean, about seven beginnings of the century, imports China into through the West Asia, and generally cultivate various places.Existing asparagus lettuce processed food kind is few, and does not have the effect of health care more.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of soy preserved lettuce of the dietary function that has simultaneously a health care crisp, fragrant and pleasant to taste.
Above-mentioned purpose realizes by following scheme:
A kind of preparation method of soy preserved lettuce is characterized in that:
May further comprise the steps:
(1) get 3-5 weight portion pumpkin seeds benevolence, 5-8 weight portion polly seed nucleole, 3-5 weight portion lotus seeds mixing after, fry, the kernel compound that gets frying is for subsequent use;
(2), the air-dry asparagus lettuce of 95-100 weight portion was soaked in water 6-8 hour, soaked asparagus lettuce is cut into long fourth of 0.8-1 centimetre, cutting rear fourth soaked 2-3 hour with clear water again, pull the control clean water out, add 20-22 weight portion salt again and mix thoroughly, the asparagus lettuce that pickle the clean salt solution of control after 6-8 hour, must pickle is for subsequent use;
(3), with behind the 5-7 weight portion root of kudzu vine, the 3-5 weight portion fruit of Chinese wolfberry, the 1-2 weight portion Radix Astragali, 1-2 weight portion pumpkin flower, 1-2 weight portion sanchi flower, the 5-8 weight portion purslane mixing, be incorporated as raw material gross weight 5-8 water doubly, decocting removes slag, and rear concentrate drying gets the nutrition extract for subsequent use;
(4), the kernel compound of asparagus lettuce that the 60-65 weight portion is pickled, 2-4 weight portion nutrition extract, the frying of 8-15 weight portion and 1-2 weight portion monosodium glutamate, 10-15 weight portion pimiento sauce, 5-8 weight portion soy sauce, 4-8 weight portion white sugar mixing, packing namely gets soy preserved lettuce.
The preparation method of described a kind of soy preserved lettuce is characterized in that: need the step summer of being soaked in water of step (2) 6 hours, winter to need 8 hours, water need be changed in the centre, change water operation winter once, twice of summer.
Described pickling in the operation separates asparagus lettuce with the lotus leaf layering, every 18-22 weight portion asparagus lettuce is one deck.
Described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 10-15 minute.
Beneficial effect of the present invention is: the dietary function that has health care when the present invention is crisp, fragrant and pleasant to taste, the material combination of nutrition extract is reasonable, raw materials used safety has no side effect, and nutrition of the present invention has been enriched in the use of kernel when having increased mouthfeel taste of the present invention.Sanchi flower claims again pseudo-ginseng, is the highest part of pseudo-ginseng soap infantile malnutrition due to digestive disturbances or intestinalparasites content in the pseudo-ginseng complete stool, and the sweet cold of nature and flavor has the effect of heat-clearing, flat liver, step-down.Use the lotus leaf layering to separate and pickle, so that the present invention has the fragrance of lotus leaf.Lotus leaf is smoked through lophatherum gracile, has the delicate fragrance of the leaf of bamboo when can not addle.
The specific embodiment
A kind of preparation method of soy preserved lettuce,
May further comprise the steps:
(1) get 5 weight portion pumpkin seeds benevolence, 8 weight portion polly seed nucleoles, 5 weight portion lotus seeds mixings after, fry, the kernel compound that gets frying is for subsequent use;
(2), the air-dry asparagus lettuce of 100 weight portions was soaked in water 8 hours, soaked asparagus lettuce is cut into 1 centimeter long fourth son, cuts rear fourth and soaked 3 hours with clear water again, pull the control clean water out, add 22 weight portion salt again and mix thoroughly, the asparagus lettuce that pickle the clean salt solution of control after 8 hours, must pickle is for subsequent use;
(3), with behind the 7 weight portion roots of kudzu vine, the 5 weight portion fruits of Chinese wolfberry, the 2 weight portion Radixs Astragali, 2 weight portion pumpkins flower, 2 weight portion sanchi flowers, the 8 weight portion purslane mixings, be incorporated as the water of 8 times of raw material gross weights, decocting removes slag, and rear concentrate drying gets the nutrition extract for subsequent use;
(4), the kernel compound of asparagus lettuce that 60 weight portions (kg) are pickled, 2 weight portion nutrition extracts, 15 weight portion fryings and 2 weight portion monosodium glutamates, 10 weight portion pimiento sauce, 5 weight portion soy sauce, 4 weight portion white sugar mixings, packing namely gets soy preserved lettuce.
Described pickling in the operation separates asparagus lettuce with the lotus leaf layering, per 22 weight portion asparagus lettuces are one deck.
Described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 10 minutes.
After the described soy preserved lettuce packing, depositing more than 20 days is edible.Want the emptying air during packing.
The present embodiment gained soy preserved lettuce is carried out taste scoring experiment, evaluation through 50 people's mouthfeels and taste, there are 38 people to represent to like the taste of the present embodiment, there are 6 people to represent not like the taste of the present embodiment, all the other 6 people represent that the present embodiment taste is general, as seen, popular high to its mouthfeel of the present embodiment and taste acceptance level.
Claims (4)
1. the preparation method of a soy preserved lettuce is characterized in that:
May further comprise the steps:
(1) get 3-5 weight portion pumpkin seeds benevolence, 5-8 weight portion polly seed nucleole, 3-5 weight portion lotus seeds mixing after, fry, the kernel compound that gets frying is for subsequent use;
(2), the air-dry asparagus lettuce of 95-100 weight portion was soaked in water 6-8 hour, soaked asparagus lettuce is cut into long fourth of 0.8-1 centimetre, cutting rear fourth soaked 2-3 hour with clear water again, pull the control clean water out, add 20-22 weight portion salt again and mix thoroughly, the asparagus lettuce that pickle the clean salt solution of control after 6-8 hour, must pickle is for subsequent use;
(3), with behind the 5-7 weight portion root of kudzu vine, the 3-5 weight portion fruit of Chinese wolfberry, the 1-2 weight portion Radix Astragali, 1-2 weight portion pumpkin flower, 1-2 weight portion sanchi flower, the 5-8 weight portion purslane mixing, be incorporated as raw material gross weight 5-8 water doubly, decocting removes slag, and rear concentrate drying gets the nutrition extract for subsequent use;
(4), the kernel compound of asparagus lettuce that the 60-65 weight portion is pickled, 2-4 weight portion nutrition extract, the frying of 8-15 weight portion and 1-2 weight portion monosodium glutamate, 10-15 weight portion pimiento sauce, 5-8 weight portion soy sauce, 4-8 weight portion white sugar mixing, packing namely gets soy preserved lettuce.
2. the preparation method of a kind of soy preserved lettuce according to claim 1 is characterized in that: the step that is soaked in water of step (2) needs 6 hours, winter to need 8 hours summer, and water need be changed in the centre, change water operation winter once, twice of summer.
3. the preparation method of a kind of soy preserved lettuce according to claim 1, it is characterized in that: described pickling in the operation separates asparagus lettuce with the lotus leaf layering, and every 18-22 weight portion asparagus lettuce is one deck.
4. the preparation method of a kind of soy preserved lettuce according to claim 3 is characterized in that: described lotus leaf places the lophatherum gracile top of smouldering to smoke before use 10-15 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210463077.3A CN103005343B (en) | 2012-11-16 | 2012-11-16 | Preparation method of soy-preserved lettuce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210463077.3A CN103005343B (en) | 2012-11-16 | 2012-11-16 | Preparation method of soy-preserved lettuce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103005343A true CN103005343A (en) | 2013-04-03 |
| CN103005343B CN103005343B (en) | 2014-11-26 |
Family
ID=47954872
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210463077.3A Expired - Fee Related CN103005343B (en) | 2012-11-16 | 2012-11-16 | Preparation method of soy-preserved lettuce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103005343B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262995A (en) * | 2013-05-10 | 2013-08-28 | 安徽小菜一碟食品有限公司 | Diced bamboo shoot in chilli sauce, and preparation method thereof |
| CN103431317A (en) * | 2013-07-11 | 2013-12-11 | 葛亚飞 | Heat-clearing coptis roasted asparagus lettuce slice and preparation method thereof |
| CN103478654A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Method for processing rhizome of mioga ginger |
| CN104719808A (en) * | 2013-12-20 | 2015-06-24 | 丹徒区江心洲丰泽渔业园 | Lettuce dish making method |
| CN105433349A (en) * | 2015-11-13 | 2016-03-30 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive tapenade for health care and blood pressure reduction |
| CN106722831A (en) * | 2017-01-05 | 2017-05-31 | 广西金臣科技有限公司 | Asparagus lettuce jam product and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147563A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Sichuan pickled vegetable products and preparation method thereof |
| RU2346470C1 (en) * | 2007-08-01 | 2009-02-20 | Олег Иванович Квасенков | "asparagus and chicken liver salad" preserve preparation method |
| CN101611853A (en) * | 2009-06-15 | 2009-12-30 | 李慧 | A kind of vegetable product and preparation method thereof |
| CN102551003A (en) * | 2010-11-12 | 2012-07-11 | 耿毅 | Sauce asparagus lettuce |
-
2012
- 2012-11-16 CN CN201210463077.3A patent/CN103005343B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147563A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Sichuan pickled vegetable products and preparation method thereof |
| RU2346470C1 (en) * | 2007-08-01 | 2009-02-20 | Олег Иванович Квасенков | "asparagus and chicken liver salad" preserve preparation method |
| CN101611853A (en) * | 2009-06-15 | 2009-12-30 | 李慧 | A kind of vegetable product and preparation method thereof |
| CN102551003A (en) * | 2010-11-12 | 2012-07-11 | 耿毅 | Sauce asparagus lettuce |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262995A (en) * | 2013-05-10 | 2013-08-28 | 安徽小菜一碟食品有限公司 | Diced bamboo shoot in chilli sauce, and preparation method thereof |
| CN103431317A (en) * | 2013-07-11 | 2013-12-11 | 葛亚飞 | Heat-clearing coptis roasted asparagus lettuce slice and preparation method thereof |
| CN103478654A (en) * | 2013-08-30 | 2014-01-01 | 铜陵市天屏山调味品厂 | Method for processing rhizome of mioga ginger |
| CN104719808A (en) * | 2013-12-20 | 2015-06-24 | 丹徒区江心洲丰泽渔业园 | Lettuce dish making method |
| CN105433349A (en) * | 2015-11-13 | 2016-03-30 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive tapenade for health care and blood pressure reduction |
| CN106722831A (en) * | 2017-01-05 | 2017-05-31 | 广西金臣科技有限公司 | Asparagus lettuce jam product and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103005343B (en) | 2014-11-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005343B (en) | Preparation method of soy-preserved lettuce | |
| CN102754850A (en) | Boneless chicken fillet and making method thereof | |
| CN103082256B (en) | Preparation method of anti-cancer and anti-aging pickled cabbage | |
| CN103250755A (en) | Orange and vegetable puree hangover-alleviating liver protecting biscuit | |
| CN103005395B (en) | Red chilli oil needle mushroom with heat-clearing and lung-moistening function | |
| CN103005344A (en) | Preparation method of red chilli oil hot radish dices | |
| CN103005394B (en) | Health-maintenance pickled pleurotus eryngii with kernels | |
| CN103082272B (en) | Preparation method of acid-pickled needle mushroom with functions of clearing away heat and toxic materials | |
| CN103005337B (en) | Preparation method of diced cucumber with sesame-seed praline paste | |
| CN103504393A (en) | Method for preparing Se-rich green tea melon seeds | |
| CN103005311B (en) | Preparation method of diced radish with qi-benefiting and health-maintaining function | |
| CN111034894A (en) | A chili sauce prepared from fructus Piperis | |
| KR20100093410A (en) | Concentration a pomegranate extract making a way | |
| CN108059519A (en) | A kind of preparation method of greenery promotor composition | |
| KR102093741B1 (en) | Manufacturing method of instant food salad | |
| CN106690257A (en) | Bamboo shaving flavored spicy spider crab paste and production method thereof | |
| CN103005339B (en) | Kohlrabi pickles | |
| CN103005396B (en) | Spicy pleurotus eryngii | |
| CN103005338A (en) | Preparation method of pickled flavour cucumber with nuts | |
| KR20090014254A (en) | Sweet dropwort tea and sweet dropwort water | |
| CN103005342A (en) | Beautifying and face nourishing sauced asparagus lettuce | |
| CN103005340A (en) | Composite nutrition pickled cucumber dice | |
| KR102621081B1 (en) | Method for manufacturing seasoning sauce for shellfish and seafood | |
| KR102141507B1 (en) | Manufacturing method of mara-jerky | |
| KR20130052055A (en) | Manufacturing method of pumpkin and sweet potato soybean paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141126 Termination date: 20151116 |
|
| EXPY | Termination of patent right or utility model |