CN107997068A - A kind of soy sauce flavor type burdock dish - Google Patents
A kind of soy sauce flavor type burdock dish Download PDFInfo
- Publication number
- CN107997068A CN107997068A CN201711293541.8A CN201711293541A CN107997068A CN 107997068 A CN107997068 A CN 107997068A CN 201711293541 A CN201711293541 A CN 201711293541A CN 107997068 A CN107997068 A CN 107997068A
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- CN
- China
- Prior art keywords
- burdock
- soy sauce
- dish
- flavor type
- auxiliary material
- 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.)
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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
Abstract
The invention discloses a kind of soy sauce flavor type burdock dish, is made of burdock, soy sauce and auxiliary material；It is characterized in that it is, by dewatered burdock, sugar, monosodium glutamate, soy sauce, garlic, chili oil by weight 10:2:0.5:1:2:In the slack tank of 1 time loading bacterium, sealing；Sterilize 30~40min under 80~85 °C, obtains the burdock dish.Wherein auxiliary material includes salt, color stabilizer and sweetener.The burdock loses hair or feathers, removes the peel, cleaning, being cut into 3 centimetres of length, the burdock silk of 23 millimeters of width.Production method of the present invention is simple, not only remains the crude fibre of burdock and various nutritions, but also eliminates the distinctive bitter taste of burdock and strange taste, and fast, cost is low, can mass produce, and the burdock dish of making is tasty, delicious and crisp, storage time length.
Description
Technical field
The present invention relates to fruits and vegetables technical field, more particularly to a kind of soy sauce flavor type burdock dish.
Background technology
Burdock also known as white muscle ginseng, burdock father-in-law's dish at present, belong to Compositae Arctium lappa and belong to 2 years raw herbaceous plant, feel for treating
Emit, the disease such as measles, abscess of throat, erysipelas.Burdock originates in Asia, and China has wild burdock to be distributed from northeast to southwest.Cultivation
With the countries and regions of edible burdock, the mainly ground such as Japan and Shandong, Xuzhou.Middle burdock is a kind of medicine-food two-purpose vegetables, tool
There is better nutritivity value, there is return function to the balance of internal each system, body can be helped to maintain good work shape
State, reduces internal cholesterol, and reduction toxin, waste accumulate in vivo, reaches pre- anti-stroke and prevention stomach cancer, the work(of uterine cancer
Effect, can be edible and without side-effects daily, and due to the harvest of burdock, storage the problems such as, can not meet that people throughout the year can
Burdock is had, thus is made pickles, a kind of good method of can yet be regarded as.
The content of the invention
The present invention provides a kind of soy sauce flavor type burdock dish, is made of burdock, soy sauce and auxiliary material；It is characterized in that be, will be de-
Burdock, sugar, monosodium glutamate, soy sauce, garlic, chili oil after water is by weight 10:2:0.5:1:2:In the slack tank of 1 time loading bacterium, sealing
；Sterilize 30~40min under 80~85 °C, obtains the burdock dish.
The present invention is further described, wherein auxiliary material includes salt, color stabilizer and sweetener.
The present invention is further described, the burdock loses hair or feathers, removes the peel, cleaning, being cut into 3 centimetres of length, 2-3 millimeters of width
Burdock silk.
Using above-mentioned technical proposal, have the advantages that：
Production method of the present invention is simple, not only remains the crude fibre of burdock and various nutritions, but also to eliminate burdock distinctive
Bitter taste and strange taste, fast, cost is low, can mass produce, and the burdock dish of making is tasty, delicious and crisp, storage time length.
Embodiment
A kind of soy sauce flavor type burdock dish, is made of burdock, soy sauce and auxiliary material；It is characterized in that be, by dewatered burdock,
Sugar, monosodium glutamate, soy sauce, garlic, chili oil are by weight 10:2:0.5:1:2:In the slack tank of 1 time loading bacterium, sealing；At 80~85 °
Sterilize 30~40min under C, obtains the burdock dish.
The present invention is further described, wherein auxiliary material includes salt, color stabilizer and sweetener.
The present invention is further described, the burdock loses hair or feathers, removes the peel, cleaning, being cut into 3 centimetres of length, 2-3 millimeters of width
Burdock silk.
Using above-mentioned technical proposal, have the advantages that：
Production method of the present invention is simple, not only remains the crude fibre of burdock and various nutritions, but also to eliminate burdock distinctive
Bitter taste and strange taste, fast, cost is low, can mass produce, and the burdock dish of making is tasty, delicious and crisp, storage time length.
The basic principle and main feature of the present invention is the foregoing described, It should be understood by those skilled in the art that of the invention
It is not restricted to the described embodiments, the above embodiments and description only illustrate the principle of the present invention, is not departing from
On the premise of spirit and scope of the invention, various changes and modifications of the present invention are possible, these changes and improvements both fall within requirement
In the scope of the invention of protection, invent claimed scope and be defined by the appending claims and its equivalent thereof.
Claims (3)
1. a kind of soy sauce flavor type burdock dish, is made of burdock, soy sauce and auxiliary material；It is characterized in that, by dewatered burdock, sugar, taste
Essence, soy sauce, garlic, chili oil are by weight 10:2:0.5:1:2:In the slack tank of 1 time loading bacterium, sealing；Go out under 80~85 °C
30~40min of bacterium, obtains the burdock dish.
A kind of 2. soy sauce flavor type burdock dish according to claim 1, it is characterised in that the auxiliary material include salt, color stabilizer and
Sweetener.
A kind of 3. soy sauce flavor type burdock dish according to claim 1, it is characterised in that burdock depilation, peeling, cleaning,
It is cut into 3 centimetres of length, the burdock silk of 2-3 millimeters of width.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711293541.8A CN107997068A (en) | 2017-12-08 | 2017-12-08 | A kind of soy sauce flavor type burdock dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711293541.8A CN107997068A (en) | 2017-12-08 | 2017-12-08 | A kind of soy sauce flavor type burdock dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107997068A true CN107997068A (en) | 2018-05-08 |
Family
ID=62057654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711293541.8A Pending CN107997068A (en) | 2017-12-08 | 2017-12-08 | A kind of soy sauce flavor type burdock dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107997068A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1409993A (en) * | 2002-11-14 | 2003-04-16 | 郑武一 | Processing method of burdock pickles and its product |
| CN1443459A (en) * | 2003-04-28 | 2003-09-24 | 饶甲中 | Burdock low-temp. meat product |
| CN1823622A (en) * | 2005-02-25 | 2006-08-30 | 张凤鸣 | Health care burdock pickles |
| CN102669632A (en) * | 2012-06-12 | 2012-09-19 | 刘三保 | Method for making burdock sauce |
| CN103027265A (en) * | 2011-09-30 | 2013-04-10 | 王经华 | Soy sauce flavor type burdock dish |
| CN104351685A (en) * | 2014-11-13 | 2015-02-18 | 梁秀娥 | Preparation method of burdock dish |
-
2017
- 2017-12-08 CN CN201711293541.8A patent/CN107997068A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1409993A (en) * | 2002-11-14 | 2003-04-16 | 郑武一 | Processing method of burdock pickles and its product |
| CN1443459A (en) * | 2003-04-28 | 2003-09-24 | 饶甲中 | Burdock low-temp. meat product |
| CN1823622A (en) * | 2005-02-25 | 2006-08-30 | 张凤鸣 | Health care burdock pickles |
| CN103027265A (en) * | 2011-09-30 | 2013-04-10 | 王经华 | Soy sauce flavor type burdock dish |
| CN102669632A (en) * | 2012-06-12 | 2012-09-19 | 刘三保 | Method for making burdock sauce |
| CN104351685A (en) * | 2014-11-13 | 2015-02-18 | 梁秀娥 | Preparation method of burdock dish |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180508 |