CN103283818A - 一种蒲公英制成菜干的方法 - Google Patents

一种蒲公英制成菜干的方法 Download PDF

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CN103283818A
CN103283818A CN2013102096432A CN201310209643A CN103283818A CN 103283818 A CN103283818 A CN 103283818A CN 2013102096432 A CN2013102096432 A CN 2013102096432A CN 201310209643 A CN201310209643 A CN 201310209643A CN 103283818 A CN103283818 A CN 103283818A
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dandelions
dandelion
dried vegetables
making dried
boiled
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胡和秀
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Abstract

本发明公开了一种蒲公英制成菜干的方法。在春天蒲公英生长盛期,在阴天采集,去掉死叶,老根,再用清水洗净,入开水烫熟,捞起沥干干燥。常规袋装即可,每袋400g。野菜蒲公英有较全面的营养物质,含有蛋白质、脂肪、碳水化合物和多种矿物质、微量元素和维生素。

Description

一种蒲公英制成菜干的方法
技术领域  本发明涉及一种蒲公英制成菜干的方法。 
背景技术  野菜蒲公英市场上只有春季才有供应,而且时间很短。本发明所采用的方法是在春天蒲公英生长盛期采集,通过制干技术,干燥保存。使一年四季均有蒲公英供应市场。 
发明内容  本发明的目的是蒲公英制成菜干的方法。 
本方法以下方案予以实现: 
在春天蒲公英生长盛期,在阴天采集,去掉死叶,老根,再用清水洗净,入开水烫熟,捞起沥干干燥。常规袋装即可,每袋400g。 
蒲公英有较全面的营养物质,含有蛋白质、脂肪、碳水化合物和多种矿物质、微量元素和维生素。 
具体实施方式
实施例1: 
取蒲公英开水烫1分钟,可保存5个月时间。 
实施例2: 
取蒲公英开水烫2分钟,可保存8个月时间。 

Claims (2)

1.一种蒲公英制成菜干的方法,取蒲公英开水烫1分钟,可保存5个月时间。
2.根据权利要求1所述的上述蒲公英制成菜干的方法,其特征在于:
取蒲公英开水烫2分钟,可保存8个月时间。
CN2013102096432A 2013-05-15 2013-05-15 一种蒲公英制成菜干的方法 Pending CN103283818A (zh)

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CN2013102096432A CN103283818A (zh) 2013-05-15 2013-05-15 一种蒲公英制成菜干的方法

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109463682A (zh) * 2018-11-22 2019-03-15 河南农业大学 一种脱水蔬菜及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1106235A (zh) * 1994-09-24 1995-08-09 孔四新 蒲公英饮料及其制备方法
CN1240111A (zh) * 1998-06-18 2000-01-05 杨汉宁 一种脱水绿叶蔬菜的制备方法
CN102461590A (zh) * 2010-11-12 2012-05-23 张少敏 一种蒲公英制作面条生产的方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1106235A (zh) * 1994-09-24 1995-08-09 孔四新 蒲公英饮料及其制备方法
CN1240111A (zh) * 1998-06-18 2000-01-05 杨汉宁 一种脱水绿叶蔬菜的制备方法
CN102461590A (zh) * 2010-11-12 2012-05-23 张少敏 一种蒲公英制作面条生产的方法

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
丁芳珍: "香椿芽的开发和利用", 《现代农业科技》, no. 12, 20 June 2010 (2010-06-20) *
常丽新等: "不同烹饪方法对野生蔬菜品质的影响", 《食品研究与开发》, vol. 26, no. 1, 28 February 2005 (2005-02-28) *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109463682A (zh) * 2018-11-22 2019-03-15 河南农业大学 一种脱水蔬菜及其制备方法

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Application publication date: 20130911