CN104256464A - Dried gynura bicolor and making method thereof - Google Patents
Dried gynura bicolor and making method thereof Download PDFInfo
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- CN104256464A CN104256464A CN201410575391.XA CN201410575391A CN104256464A CN 104256464 A CN104256464 A CN 104256464A CN 201410575391 A CN201410575391 A CN 201410575391A CN 104256464 A CN104256464 A CN 104256464A
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- red back
- dish
- gynura bicolor
- honeysuckle
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- 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
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- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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)
- Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses dried gynura bicolor and a making method thereof. The dried gynura bicolor comprises 80-120 parts of gynura bicolor, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of aniseed, 1-3 parts of white spirit, 2-5 parts of semen torreya, 2-5 parts of honeysuckle, 2-5 parts of Chinese olive, 2-5 parts of sophora flower and 1-3 parts of spina date seed and is processed and made through the steps of washing, boiling, airing, pickling, dewatering, packaging and the like. When the gynura bicolor is put in a pickling vessel and pickled, the refreshing and delicate tastes of the honeysuckle, the Chinese olive, the sophora flower, the spina date seed and the semen torreya are kept by the gynura bicolor, the fragrance of the gynura bicolor is increased, and the gynura bicolor is better seasoned and tastes better and fresher. Besides, as the pickling seasonings are packaged with the gynura bicolor, the retention time of the taste is prolonged. The eating method and the processing method of the gynura bicolor are increased, the eating of households and restaurants is facilitated, the gynura bicolor market is effectively enlarged, and market requirements are met.
Description
Technical field
the present invention relates to food technology field, particularly a kind of red back of the body dried vegetable dish and preparation method thereof.
Background technology
modern medicine proves, red back of the body dish is not only containing the abundant ferro element with hematopoiesis function, and be rich in provitamin A, flavone compound and the activator manganese element etc. as enzyme, this Lay long-term edible can play enriches blood, suppresses malignancy cell, reduces the effects such as blood vessel purpura, for the needs person of enriching blood, tumor patient, by the crowd etc. of pelvic infecton, bronchitis, arterial sclerosis puzzlement, the booster action of dietotherapy can be played, it also has anti parasitic and antiviral effect simultaneously, strengthens the immunocompetence of human body.The cauline leaf quality softness of red back of the body dish is soft, has flavour time edible, also Yin Qiye look Chang Zuowei landscape plant use especially, and has higher medical value.Often edible red back of the body dish can be balanced nutritious, and eating method is versatile and flexible, he both can cold and dressed with sauce, cook soup, also can element be fried, meat or fish fries, tender smooth, local flavor has a distinctive style.In addition, can also often red back of the body dish be steep in wine, soaked make medicinal liquor or health tea with etc.; Red back of the body dish tea after brewing with boiling water, its look purplish red, the micro-acid of taste, and delicate fragrance is good to eat, if add a little white sugar, its taste is better, can play heat extraction of relieving summer heat, and contributes to again digestion, stomach invigorating, the effect of relieving the effect of alcohol.Along with the health care of red back of the body dish is valued by the people gradually, generally believe it is the high-grade vegetables that a kind of good tool nutrition and health care and flavour are integrated, and gain great popularity.
at present, the red back of the body dish product on market is main mainly with raw product, and rare dry vegetalbe goods, are inconvenient to preserve and carry, cannot meet the need of market.
Summary of the invention
one is the object of the present invention is to provide to have good taste, the one of conveniently preserving and carrying red back of the body dried vegetable dish and preparation method thereof.
object of the present invention is achieved through the following technical solutions: a kind of red back of the body dried vegetable dish, is characterized in that: be made with the raw material of following weight proportion: red back of the body dish 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, Chinese torreyanut 2-5 part, honeysuckle 2-5 part, Chinese olive 2-5 part, sophora flower 2-5 part, spina date seed 1-3 part.
red back of the body dish 100 parts, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, Chinese torreyanut 3 parts, honeysuckle 3 parts, Chinese olive 3 parts, 3 parts, sophora flower, spina date seed 2 parts.
the step of its production method is:
step 1, by weight ratio, choose the red back of the body dish of high-quality, for subsequent use after clean by clean water;
step 2, being heated to water temperature when 80-100 DEG C by adding water in pot, red back of the body dish being put into pot and boils 30-60 second;
step 3, by then the red back of the body dish boiled being pulled out, to drain away the water, placing airing 1-2 hour in the sun, then red back of the body dish good for airing being put into and pickle vessel;
step 4, pickling in vessel, by weight ratio, add high-quality refined salt, rock sugar, aniseed, white wine, the Chinese torreyanut of stripping and slicing, the honeysuckle of stoning, Chinese olive, the sophora flower of section, the spina date seed of stoning, 25 days are pickled at the temperature of 15-20 DEG C, at the temperature of 5-10 DEG C again, pickle 5 days, take out red back of the body dish, Chinese torreyanut, honeysuckle, Chinese olive, sophora flower, spina date seed;
step 5, by take out red back of the body dish, Chinese torreyanut, honeysuckle, Chinese olive, sophora flower, spina date seed cleaning after drain away the water, utilize lyophilization machine dewater, make dry vegetalbe, be packaged into bag, obtain finished product.
in described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.
beneficial effect of the present invention:
red back of the body dish whole plant for medical use in the present invention.Taste is pungent, sweet, cool in nature.There is clearing heat and cooling blood, the effect of removing toxicity for detumescence.Cure mainly hemoptysis, uterine bleeding, traumatism and bleeding, dysmenorrhoea, dysentery, sore swollen toxin, traumatic injury, ulcer does not restrain for a long time.In Sichuan " blood skin dish ", there is nourishing blood function.
the present invention adopts red back of the body dish to put into and pickles vessel when pickling, pure and fresh, the simple and elegant taste of Chinese torreyanut, honeysuckle, Chinese olive, sophora flower, spina date seed is left in red back of the body dish, increase the fragrance of red back of the body dish, make red back of the body dish more tasty, mouthfeel is better, taste is fresher, and these are pickled batching pack together with red back of the body dish, add the holding time of taste.Invention increases eating method and the processing method of red back of the body dish, facilitate family and restaurant is edible, effectively increase the market of red back of the body dish, meet the need of market.
technological advantage of the present invention is: 1, select raw material science, and production technology is advanced, and delicious flavour, the sweet advantage clean, pleasant impression is long of feeling well, conveniently deposit; 2, product pure natural, have no side effect, do not add essence and anticorrisive agent, keep the local flavor of raw material itself and nutrition, be easily absorbed by the body; 3, raw material sources are extensive, add process line short, the easy processing and manufacturing of product.4, the red back of the body dish after natural drying, bright-colored, increase appetite.
Detailed description of the invention
embodiment 1
a kind of red back of the body dried vegetable dish, is characterized in that: be made with the raw material of following weight proportion: red back of the body dish 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, Chinese torreyanut 2-5 part, honeysuckle 2-5 part, Chinese olive 2-5 part, sophora flower 2-5 part, spina date seed 1-3 part.
red back of the body dish 100 parts, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, Chinese torreyanut 3 parts, honeysuckle 3 parts, Chinese olive 3 parts, 3 parts, sophora flower, spina date seed 2 parts.
the step of its production method is:
step 1, by weight ratio, choose the red back of the body dish of high-quality, for subsequent use after clean by clean water;
step 2, being heated to water temperature when 80-100 DEG C by adding water in pot, red back of the body dish being put into pot and boils 30-60 second;
step 3, by then the red back of the body dish boiled being pulled out, to drain away the water, placing airing 1-2 hour in the sun, then red back of the body dish good for airing being put into and pickle vessel;
step 4, pickling in vessel, by weight ratio, add high-quality refined salt, rock sugar, aniseed, white wine, the Chinese torreyanut of stripping and slicing, the honeysuckle of stoning, Chinese olive, the sophora flower of section, the spina date seed of stoning, 25 days are pickled at the temperature of 15-20 DEG C, at the temperature of 5-10 DEG C again, pickle 5 days, take out red back of the body dish, Chinese torreyanut, honeysuckle, Chinese olive, sophora flower, spina date seed;
step 5, by take out red back of the body dish, Chinese torreyanut, honeysuckle, Chinese olive, sophora flower, spina date seed cleaning after drain away the water, utilize lyophilization machine dewater, make dry vegetalbe, be packaged into bag, obtain finished product.
in described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.
Claims (4)
1. a red back of the body dried vegetable dish, is characterized in that: be made with the raw material of following weight proportion: red back of the body dish 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, Chinese torreyanut 2-5 part, honeysuckle 2-5 part, Chinese olive 2-5 part, sophora flower 2-5 part, spina date seed 1-3 part.
2. one according to claim 1 red back of the body dried vegetable dish, is characterized in that: preferred raw material weight proportioning is: red back of the body dish 100 parts, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, Chinese torreyanut 3 parts, honeysuckle 3 parts, Chinese olive 3 parts, 3 parts, sophora flower, spina date seed 2 parts.
3. the preparation method of a kind of red back of the body dried vegetable dish according to claim 1-2, is characterized in that: the step of its production method is:
Step 1, by weight ratio, choose the red back of the body dish of high-quality, for subsequent use after clean by clean water;
Step 2, being heated to water temperature when 80-100 DEG C by adding water in pot, red back of the body dish being put into pot and boils 30-60 second;
Step 3, by then the red back of the body dish boiled being pulled out, to drain away the water, placing airing 1-2 hour in the sun, then red back of the body dish good for airing being put into and pickle vessel;
Step 4, pickling in vessel, by weight ratio, add high-quality refined salt, rock sugar, aniseed, white wine, the Chinese torreyanut of stripping and slicing, the honeysuckle of stoning, Chinese olive, the sophora flower of section, the spina date seed of stoning, 25 days are pickled at the temperature of 15-20 DEG C, at the temperature of 5-10 DEG C again, pickle 5 days, take out red back of the body dish, Chinese torreyanut, honeysuckle, Chinese olive, sophora flower, spina date seed;
Step 5, by take out red back of the body dish, Chinese torreyanut, honeysuckle, Chinese olive, sophora flower, spina date seed cleaning after drain away the water, utilize lyophilization machine dewater, make dry vegetalbe, be packaged into bag, obtain finished product.
4. the preparation method of a kind of red back of the body dried vegetable dish according to claim 3, it is characterized in that: in described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410575391.XA CN104256464A (en) | 2014-10-25 | 2014-10-25 | Dried gynura bicolor and making method thereof |
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| CN201410575391.XA CN104256464A (en) | 2014-10-25 | 2014-10-25 | Dried gynura bicolor and making method thereof |
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| CN104256464A true CN104256464A (en) | 2015-01-07 |
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| CN201410575391.XA Pending CN104256464A (en) | 2014-10-25 | 2014-10-25 | Dried gynura bicolor and making method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146427A (en) * | 2015-08-07 | 2015-12-16 | 哈尔滨天一生态农副产品有限公司 | Dried virgate wormwood herb capable of clearing heat and removing toxicity and preparation method of virgate wormwood herb |
| CN106387522A (en) * | 2015-08-07 | 2017-02-15 | 哈尔滨天生态农副产品有限公司 | Japanese cayratia herb dried vegetables capable of clearing heat and promoting diuresis and preparation method of Japanese cayratia herb dried vegetables |
| CN106418361A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Corainder-containing food digesting and qi descending dried vegetable and production method thereof |
| CN106418360A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Concha cypraeae liver calming and yang suppressing dried vegetable and making method thereof |
| CN106418364A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Heat-clearing and urination-promoting herba artemisiae scopariae dried vegetables and preparation method thereof |
| CN106418011A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Tetracera asiatica lung-clearing and phlegm-eliminating dry vegetable and preparation method thereof |
| CN106418363A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Euphorbia hypericifolia dried vegetables capable of clearing away heat and removing dampness and preparation method of euphorbia hypericifolia dried vegetables |
| CN106418362A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Phyllanthus urinaria l heat clearing and liver pacifying dry vegetable and preparation method thereof |
| CN106418359A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Spleen nourishing and stomach invigorating trapa incisa dried vegetable and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146427A (en) * | 2015-08-07 | 2015-12-16 | 哈尔滨天一生态农副产品有限公司 | Dried virgate wormwood herb capable of clearing heat and removing toxicity and preparation method of virgate wormwood herb |
| CN106387522A (en) * | 2015-08-07 | 2017-02-15 | 哈尔滨天生态农副产品有限公司 | Japanese cayratia herb dried vegetables capable of clearing heat and promoting diuresis and preparation method of Japanese cayratia herb dried vegetables |
| CN106418361A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Corainder-containing food digesting and qi descending dried vegetable and production method thereof |
| CN106418360A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Concha cypraeae liver calming and yang suppressing dried vegetable and making method thereof |
| CN106418364A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Heat-clearing and urination-promoting herba artemisiae scopariae dried vegetables and preparation method thereof |
| CN106418011A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Tetracera asiatica lung-clearing and phlegm-eliminating dry vegetable and preparation method thereof |
| CN106418363A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Euphorbia hypericifolia dried vegetables capable of clearing away heat and removing dampness and preparation method of euphorbia hypericifolia dried vegetables |
| CN106418362A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Phyllanthus urinaria l heat clearing and liver pacifying dry vegetable and preparation method thereof |
| CN106418359A (en) * | 2015-08-07 | 2017-02-22 | 哈尔滨天生态农副产品有限公司 | Spleen nourishing and stomach invigorating trapa incisa dried vegetable and preparation method thereof |
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Application publication date: 20150107 |