CN104222919A - Pickled lycopus lucidus root and making method thereof - Google Patents
Pickled lycopus lucidus root and making method thereof Download PDFInfo
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- CN104222919A CN104222919A CN201410344953.XA CN201410344953A CN104222919A CN 104222919 A CN104222919 A CN 104222919A CN 201410344953 A CN201410344953 A CN 201410344953A CN 104222919 A CN104222919 A CN 104222919A
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- 241000729196 Lycopus lucidus Species 0.000 title abstract 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 31
- 239000000052 vinegar Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 14
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 4
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- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
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- 244000089698 Zanthoxylum simulans Species 0.000 claims description 14
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
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- 238000005520 cutting process Methods 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000001728 capsicum frutescens Substances 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 1
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- 239000008280 blood Substances 0.000 description 5
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- 206010047700 Vomiting Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 150000002148 esters Chemical class 0.000 description 1
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- 241000411851 herbal medicine Species 0.000 description 1
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- 235000012907 honey Nutrition 0.000 description 1
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- 238000002386 leaching Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pickled lycopus lucidus root and a making method thereof. The making method comprises the following steps: selecting 500-600 parts of fresh lycopus lucidus root, 70-90 parts of fresh ginger, 10-14 parts of dry red pepper, 35-45 parts of red chilli, 45-55 parts of table salt, 8-12 parts of pepper and 70-90 parts of white vinegar; cleaning the fresh lycopus lucidus root and then peeling the lycopus lucidus root by using a bamboo stick, soaking with clear water, to which vinegar is added, and making the pickled lycopus lucidus root by matching with the fresh ginger, the red pepper, the pepper, the table salt, the vinegar and the like. The pickled lycopus lucidus root has a good taste, and has a health-maintaining effect.
Description
Technical field
The invention belongs to pickled vegetable making technical field, relate to a kind of Herba Lycopi's root pickles and preparation method thereof.
Background technology
Herba Lycopi's root is the root-like stock of Labiatae perennial plant Herba Lycopi (Eupatorium japonicum Thunb), dish medicine dual-purpose.The root-like stock excavated out after late autumn is pure white tender and crisp, food clearly tender and crisp, can stir-fry and eat, boiling, cook soup, pickled, vinegar bubble, sugar leaching.Herba Lycopi's root has producing refreshing effect to the mind, helping digestion of whetting the appetite, empty, the strong waist knee muscles and bones of filling liver kidney two effect.Supplement to the Herbal carries: " blood is controlled in apocenosis for Herba Lycopi's profit nine orifices, promoting blood circulation "." classifying herbal " carries: " Herba Lycopi is gentle to nourish blood, and mends smart solid and gas, controls the weak colourless of woman "." conventional glossary of Herbs and Drugs among the people " carries: " control weakness, bowl spares gas, disappear water, treats leukorrhea "." China's book on Chinese herbal medicine " is recorded Herba Lycopi's root and not only can be eaten as vegetables, and is used as medicine after drying, and function is suitable with Cordyceps sinensis.Research shows, Herba Lycopi's root has promotion upgrowth and development of children, builds up health, improves a poor appetite, improves insomnia, improves the multiple effect such as memory and immunity.Meanwhile, Herba Lycopi's root then can improve the elderly's calcium uptake ability, prevention of osteoporosis, can also fall blood ester simultaneously, the generation of prevention cardiovascular and cerebrovascular disease.Modern study shows, Herba Lycopi contains the multiple nutritional components such as 20 various trace elements, 18 seed amino acids, phenols, carbohydrate of needed by human body, and eat as vegetables, health care is extremely remarkable.
Along with the raising of people's living standard, health is more and more paid attention to, regulate the deficiency of body negative and positive of qi and blood to be subject to the favor of people gradually by the mode of dietotherapy.Herba Lycopi's root processes after being unearthed not in time, exposedly will soon become brown in atmosphere, and very fast lignify, cause fragility to disappear, pungent taste increases the weight of, and can not be re-used as vegetables edible.The present invention is by Herba Lycopi's root through special processing process, and be aided with ginger, capsicum, Chinese prickly ash, salt, vinegar etc. and make pickles, these pickles can keep the fragility of Herba Lycopi for a long time, and not only mouthfeel is good, also have health-care effect.
Summary of the invention
The object of the present invention is to provide Herba Lycopi's root pickles and preparation method thereof, the invention has the beneficial effects as follows and adopt specially treated effectively can prevent Herba Lycopi's root lignifying, make it more crisp, mouthfeel is better, also has health-care effect.
Herba Lycopi's root have invigorate blood circulation, beneficial gas, disappear the effects such as water, and has protective effect on cancer risk, is main food materials; Ginger can not only rectify smell, also has that stomach invigorating is dispeled the wind, anti-oxidant and resisting pathogenic microbes effect; Chilli and red sharp green pepper can improve taste, have stomach invigorating in temperature concurrently, loose cold eliminating dampness, sweating effect, and scarlet sharp green pepper can also make the pickles sense organ of making good; Chinese prickly ash warming spleen and stomach for dispelling cold, dehumidifying, pain relieving; Light-coloured vinegar can play anticorrosion, anti-oxidant, to prevent Herba Lycopi's root lignify effect, and Herba Lycopi's root can be made more crisp, better to eat, and vinegar also has and hypotensively prevents artery sclerosis and treatment coronary heart disease and hypertension effect in addition.Herba Lycopi's root is invigorated blood circulation, beneficial gas, and disappear water.For irregular menstruation, through closing, the effect such as dysmenorrhoea, postpartum blood stasis stomachache, oedema.Improve intelligence, growth promoting effects, build up health.Improve a poor appetite, improve malnutritive situation.Improve insomnia, improve memory.
Light-coloured vinegar can promote the secretion of saliva and gastric juice, helps digest absorption, makes honey stomach, promoting digestion and removing indigestion, and vinegar also has well antibacterial and bactericidal action in addition.
The illnesss such as Chinese prickly ash cures mainly coldness and pain in the epigastrium, and cold-dampness is had loose bowels, abdominal pain due to enterositosis.There is the effects such as antibacterial, antimycotic.
Capsicum appetite-stimulating indigestion-relieving, warm stomach is dispeled cold.There is skin beauty treatment, lowering blood-fat and reducing weight, anticancer, cardioprotection, stimulate circulation and hypotensive activity.
In ginger temperature, Hui Yang, warm lung.Can induce sweat loose cold, warming middle energizer to arrest vomiting, preventing phlegm from forming and stopping coughing.
The mass fraction of the main constituent of Herba Lycopi's root pickles of the present invention is: fresh Herba Lycopi's root 500-600 part, ginger 70-90 part, chilli 10-14 part, red sharp green pepper 35-45 part, salt 45-55 part, Chinese prickly ash 8-12 part, light-coloured vinegar 70-90 part.Above mass fraction unit can be gram etc., choose according to actual needs.
The preparation method of Herba Lycopi's root pickles is:
Step 1: cleaning, with fresh unearthed Herba Lycopi: 500-600 part, washes surperficial silt with water, the part that removing lignify is more serious, be immersed in light-coloured vinegar water by clean Herba Lycopi's root immediately and pull out after 20-30 minute, light-coloured vinegar water, for drip light-coloured vinegar in water, makes water show slightly tart flavour;
Step 2: peeling, removes the tertia in Herba Lycopi's root table face with the bamboo let cut, and is pulled out by the Herba Lycopi's root cut bubble at second time bubble in the light-coloured vinegar water reconfigured after 20-30 minute;
Step 3: cutting, is cut into by knife thread by Herba Lycopi's root, and the Herba Lycopi's rhizoid third time after cutting puts into the light-coloured vinegar water reconfigured and soaks 30-40 minute;
Step 4: the preparation of batching, ginger 70-90 part, peeling, cleans, is cut to bar shaped; Chilli 10-14 part is cleaned, crosscut (width is about 0.8cm); Red sharp green pepper 35-45 part, removes handle, cleans, rip cutting two to three cutter;
Step 5: the preparation of condiment water, by Chinese prickly ash 8-12 part, clean, when putting into the stir-fry of pot slow fire to micro-perfume, add pure water and be about 400ml, add ready chilli again, slow fire heats, and in time smelling the fragrance of Chinese prickly ash and chilli, contains in the container got ready after moderate heat is heated to seethe with excitement, add salt 45-55 part, cool for subsequent use;
Step 6: the preparation of pickles, the Herba Lycopi's rhizoid after being soaked third time picks up, and puts into the condiment water of cooling, and puts into wherein by ginger, red sharp green pepper, add light-coloured vinegar 70-90 part mixed material, in glaze tank, complete pickled vegetable making.
Pickles of the present invention are edible after the shortest one and a half hours.(the Korean kimchee storage time is more of a specified duration, and taste is better to eat).
Accompanying drawing explanation
Fig. 1 is Herba Lycopi's root pickles preparation technology flow chart of the present invention.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the present invention is described in detail.
Be illustrated in figure 1 method step of the present invention.The present invention is directed to the characteristic of the easy variable color of Herba Lycopi's root and easy lignify, crust is scraped off with bamboo let after being cleaned by fresh Herba Lycopi's root, be placed in the clear water with vinegar and soak, be equipped with ginger, capsicum, Chinese prickly ash, salt, vinegar etc. and make pickles, these pickles not only have good mouthfeel, have health-care effect again.
The present invention is unearthed through cleaning, scraping off the process such as crust at Herba Lycopi's root, and adopt the method dripping light-coloured vinegar clear water and soak, can effectively prevent the variable color of Herba Lycopi's root and lignify, the Herba Lycopi adopting vinegar to soak is more crisp, and taste is better to eat.Vinegar also has effect that is hypotensive and softening blood vessel.Ginger, chilli and Chinese prickly ash can improve mouthfeel.Red sharp green pepper can make the color and luster of pickles more bright-coloured.Adopt Herba Lycopi's pickles that above method is made, bright in colour, glossy, specification and size is consistent, and have Herba Lycopi and originally to die the fragrance had, quality is tender and crisp, and PH is suitable for, and flavour is delicious.Meanwhile, these pickles also have good health-care effect.
The above is only to better embodiment of the present invention, not any pro forma restriction is done to the present invention, every any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all belong in the scope of technical solution of the present invention.
The present invention will be described to enumerate specific embodiment below:
Embodiment 1: Herba Lycopi 600g, ginger 90g, chilli 14g, red sharp green pepper 45g, salt 55g, Chinese prickly ash 12g, light-coloured vinegar 90g.
Embodiment 2: Herba Lycopi 550g, ginger 80g, chilli 12g, red sharp green pepper 40g, salt 50g, Chinese prickly ash 10g, light-coloured vinegar 80.
Embodiment 3: Herba Lycopi 500g, ginger 70g, chilli 10g, red sharp green pepper 35g, salt 45g, Chinese prickly ash 8g, light-coloured vinegar 70.
Claims (2)
1. Herba Lycopi's root pickles, is characterized in that the mass fraction of main constituent is: fresh Herba Lycopi's root 500-600 part, ginger 70-90 part, chilli 10-14 part, red sharp green pepper 35-45 part, salt 45-55 part, Chinese prickly ash 8-12 part, light-coloured vinegar 70-90 part.
2., according to a kind of described in claim 1 preparation method of Herba Lycopi's root pickles, it is characterized in that carrying out according to following steps:
Step 1: cleaning, with fresh unearthed Herba Lycopi: 500-600 part, washes surperficial silt with water, the part that removing lignify is more serious, be immersed in light-coloured vinegar water by clean Herba Lycopi's root immediately and pull out after 20-30 minute, light-coloured vinegar water, for drip light-coloured vinegar in water, makes water show slightly tart flavour;
Step 2: peeling, removes the tertia in Herba Lycopi's root table face with the bamboo let cut, and is pulled out by the Herba Lycopi's root cut bubble at second time bubble in the light-coloured vinegar water reconfigured after 20-30 minute;
Step 3: cutting, is cut into by knife thread by Herba Lycopi's root, and the Herba Lycopi's rhizoid third time after cutting puts into the light-coloured vinegar water reconfigured and soaks 30-40 minute;
Step 4: the preparation of batching, ginger 70-90 part, peeling, cleans, is cut to bar shaped; Chilli 10-14 part is cleaned, crosscut (width is about 0.8cm); Red sharp green pepper 35-45 part, removes handle, cleans, rip cutting two to three cutter;
Step 5: the preparation of condiment water, by Chinese prickly ash 8-12 part, clean, when putting into the stir-fry of pot slow fire to micro-perfume, add pure water and be about 400ml, add ready chilli again, slow fire heats, and in time smelling the fragrance of Chinese prickly ash and chilli, contains in the container got ready after moderate heat is heated to seethe with excitement, add salt 45-55 part, cool for subsequent use;
Step 6: the preparation of pickles, the Herba Lycopi's rhizoid after being soaked third time picks up, and puts into the condiment water of cooling, and puts into wherein by ginger, red sharp green pepper, add light-coloured vinegar 70-90 part mixed material, in glaze tank, complete pickled vegetable making.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410344953.XA CN104222919A (en) | 2014-07-21 | 2014-07-21 | Pickled lycopus lucidus root and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410344953.XA CN104222919A (en) | 2014-07-21 | 2014-07-21 | Pickled lycopus lucidus root and making method thereof |
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| CN104222919A true CN104222919A (en) | 2014-12-24 |
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| CN201410344953.XA Pending CN104222919A (en) | 2014-07-21 | 2014-07-21 | Pickled lycopus lucidus root and making method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757487A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Strawberry spicy pickled ginger and preparation method thereof |
| CN104757482A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Lotus wild jujube perfumed pickled leek and preparation method thereof |
| CN104757484A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Chicken soup pickled sour bamboo shoot and preparation method thereof |
| CN104757486A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Heat-clearing and fire-downbearing apricot kernel pickled parsley and preparation method thereof |
| CN104757483A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Duck soup hot-sour pickled vegetable and preparation method thereof |
| CN104757485A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Snow lotus herb cashew bouquet pickled crowndaisy chrysanthemum and preparation method thereof |
| CN109770026A (en) * | 2019-03-27 | 2019-05-21 | 韩凯明 | Tea with five ingredients and preparation method thereof |
-
2014
- 2014-07-21 CN CN201410344953.XA patent/CN104222919A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757487A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Strawberry spicy pickled ginger and preparation method thereof |
| CN104757482A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Lotus wild jujube perfumed pickled leek and preparation method thereof |
| CN104757484A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Chicken soup pickled sour bamboo shoot and preparation method thereof |
| CN104757486A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Heat-clearing and fire-downbearing apricot kernel pickled parsley and preparation method thereof |
| CN104757483A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Duck soup hot-sour pickled vegetable and preparation method thereof |
| CN104757485A (en) * | 2015-03-23 | 2015-07-08 | 金艳萍 | Snow lotus herb cashew bouquet pickled crowndaisy chrysanthemum and preparation method thereof |
| CN109770026A (en) * | 2019-03-27 | 2019-05-21 | 韩凯明 | Tea with five ingredients and preparation method thereof |
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