CN111990620A - Preparation method of pickled lily - Google Patents
Preparation method of pickled lily Download PDFInfo
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- CN111990620A CN111990620A CN202010987033.5A CN202010987033A CN111990620A CN 111990620 A CN111990620 A CN 111990620A CN 202010987033 A CN202010987033 A CN 202010987033A CN 111990620 A CN111990620 A CN 111990620A
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- 241000234435 Lilium Species 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 24
- 230000000391 smoking effect Effects 0.000 claims abstract description 19
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 18
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 15
- 235000019495 Pecan oil Nutrition 0.000 claims abstract description 15
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 15
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 15
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims abstract description 15
- 235000019198 oils Nutrition 0.000 claims abstract description 15
- 239000010470 pecan oil Substances 0.000 claims abstract description 15
- 235000019991 rice wine Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- 240000001439 Opuntia Species 0.000 claims abstract description 11
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 244000086956 Polygonum perfoliatum Species 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 244000245109 Lindera glauca Species 0.000 claims description 14
- 235000001577 Lindera glauca Nutrition 0.000 claims description 14
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 8
- 241000723347 Cinnamomum Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 5
- 241000219357 Cactaceae Species 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 240000000724 Berberis vulgaris Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000008496 Drimys aromatica Nutrition 0.000 abstract 1
- 240000002262 Litsea cubeba Species 0.000 abstract 1
- 235000012854 Litsea cubeba Nutrition 0.000 abstract 1
- 240000003273 Passiflora laurifolia Species 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 241001083847 Berberis Species 0.000 description 6
- 206010011224 Cough Diseases 0.000 description 6
- 210000004072 lung Anatomy 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 4
- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010013954 Dysphoria Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 208000013116 chronic cough Diseases 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000002936 tranquilizing effect Effects 0.000 description 2
- 235000001553 Betula platyphylla Nutrition 0.000 description 1
- 241001313086 Betula platyphylla Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960001338 colchicine Drugs 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002674 ointment Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of pickled lily, which comprises the following steps: providing fresh lily, mountain pepper oil, pecan oil, capsicum frutescens, glutinous rice wine, cassia, polygonum perfoliatum, salt, stevia rebaudiana, garlic, light soy sauce, apple vinegar and prickly pear in parts by weight; breaking fresh Bulbus Lilii into pieces, cleaning, blanching, cooling, taking out, and draining; smoking and drying; preparing seasoning water; refrigerating and flavoring; refrigerating, selecting Bulbus Lilii, sterilizing, and packaging. The invention has the following advantages: the prepared pickled lily tastes fresh and cool, has slight sweet taste, and is not added with any preservative; the method adopts various plant fruits and fruit trees for smoking, so that the pickled lily has slight fruit fragrance and unique taste, and is suitable for people of all ages to eat directly.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food processing, in particular to a preparation method of pickled lily.
[ background of the invention ]
The lily is a perennial herb bulbous plant of the genus Lilium of the family Liliaceae, and contains special nutrients such as colchicine and other alkaloids besides 21.29% of protein, 12.43% of fat, 11.47% of reducing sugar, 1.61% of starch, calcium, phosphorus, iron, 1.443 mg of vitamin B and 21.2 mg of vitamin C per hundred grams of nutrient. The components act on human body comprehensively, not only have good nutrition and nourishing effects, but also have certain prevention and treatment effects on various seasonal diseases caused by autumn climate dryness. According to traditional Chinese medicine, the fresh lily has the effects of nourishing the heart, soothing the nerves, moistening the lung and relieving cough, and is very beneficial to people with weakness after illness. Lily is bitter in taste and slightly cold in nature, entering heart and lung meridians. Lily has the effects of nourishing yin, moistening lung, clearing heart fire and tranquilizing mind, and can be used for treating chronic cough due to yin deficiency, blood-stained sputum, dysphoria, insomnia, dreaminess and absentmindedness. Bulbus Lilii has effects of nourishing yin, moistening lung, and relieving cough, and can be used for treating cough due to dryness-heat caused by deficiency of lung-yin, such as BAIHUA ointment; for chronic cough due to lung deficiency, and hemoptysis due to overstrain cough, such as Lily Gujin Tang; has the effects of clearing away heart-fire and tranquilizing mind, and can be used for treating fever with residual heat, dysphoria, palpitation, insomnia and dreaminess.
According to the introduction, the lily has multiple effects and can be directly eaten, but the lily is rarely pickled, Chinese people like to eat pickles, the pickles are delicious in taste, the quality guarantee period of the pickles is long, and the pickles can be stored for long-term eating, but the lily is fresh in taste, and the traditional pickling method easily causes the salted lily to be too salty, has heavy taste and influences the fresh taste.
[ summary of the invention ]
The invention aims to provide a preparation method of pickled lily, which can solve the technical problems related to the background technology.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for preparing pickled lily comprises the following steps:
providing 100 parts by weight of fresh lily, 2-3 parts by weight of lindera glauca oil, 3-5 parts by weight of pecan oil, 6-8 parts by weight of capsicum frutescens, 5-7 parts by weight of glutinous rice wine, 3-5 parts by weight of cassia bark, 8-10 parts by weight of green barberry fruit, 6-8 parts by weight of salt, 2-3 parts by weight of stevia rebaudiana, 4-5 parts by weight of garlic, 8-10 parts by weight of light soy sauce, 4-6 parts by weight of apple vinegar and 8-10 parts by weight of prickly pear fruit;
breaking fresh Bulbus Lilii into pieces, cleaning, blanching in 80-95 deg.C hot water containing stevia rebaudiana (Bertoni) Hemsl for 5-6 min, cooling in cold water, taking out, and draining;
putting the lily after moisture draining into a smoking room for smoking and drying, wherein smoke generated by burning fruit trees is utilized in the smoking room;
pouring the lindera glauca oil and the pecan oil into a pot, heating to 70-80 ℃, adding cinnamon and garlic for stir-frying, adding salt and a proper amount of purified water, boiling, filtering, and cooling to obtain seasoning water;
pouring capsicum frutescens, glutinous rice wine, green barberry, light soy sauce, apple vinegar, prickly pear and smoked and dried lily into seasoning water, and refrigerating for 24-36 hours;
refrigerating, selecting Bulbus Lilii, sterilizing, and packaging.
Preferably: and uniformly stirring the sterilized lily and the chili sauce and then packaging.
Preferably: the health care product comprises, by weight, 100 parts of fresh lily, 2 parts of lindera glauca oil, 3 parts of pecan oil, 6 parts of capsicum frutescens, 5 parts of glutinous rice wine, 3 parts of cassia bark, 8 parts of polygonum perfoliatum, 6 parts of salt, 2 parts of stevia rebaudiana, 4 parts of garlic, 8 parts of light soy sauce, 4 parts of apple vinegar and 8 parts of cactus fruit.
Preferably: the health care product comprises, by weight, 100 parts of fresh lily, 3 parts of lindera glauca oil, 5 parts of pecan oil, 8 parts of capsicum frutescens, 7 parts of glutinous rice wine, 5 parts of cassia bark, 10 parts of polygonum perfoliatum, 8 parts of salt, 3 parts of stevia rebaudiana, 5 parts of garlic, 10 parts of light soy sauce, 6 parts of apple vinegar and 10 parts of cactus fruit.
Compared with the related technology, the preparation method of the pickled lily provided by the invention has the following advantages: the prepared pickled lily tastes fresh and cool, has slight sweet taste, and is not added with any preservative; the method adopts various plant fruits and fruit trees for smoking, so that the pickled lily has slight fruit fragrance and unique taste, and is suitable for people of all ages to eat directly.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a preparation method of pickled lily, which comprises the following steps:
providing 100 parts by weight of fresh lily, 2-3 parts by weight of lindera glauca oil, 3-5 parts by weight of pecan oil, 6-8 parts by weight of capsicum frutescens, 5-7 parts by weight of glutinous rice wine, 3-5 parts by weight of cassia bark, 8-10 parts by weight of green barberry fruit, 6-8 parts by weight of salt, 2-3 parts by weight of stevia rebaudiana, 4-5 parts by weight of garlic, 8-10 parts by weight of light soy sauce, 4-6 parts by weight of apple vinegar and 8-10 parts by weight of prickly pear fruit;
breaking fresh Bulbus Lilii into pieces, cleaning, blanching in 80-95 deg.C hot water containing stevia rebaudiana (Bertoni) Hemsl for 5-6 min, cooling in cold water, taking out, and draining;
putting the lily after moisture draining into a smoking room for smoking and drying, wherein smoke generated by burning fruit trees is utilized in the smoking room;
pouring the lindera glauca oil and the pecan oil into a pot, heating to 70-80 ℃, adding cinnamon and garlic for stir-frying, adding salt and a proper amount of purified water, boiling, filtering, and cooling to obtain seasoning water;
pouring capsicum frutescens, glutinous rice wine, green barberry, light soy sauce, apple vinegar, prickly pear and smoked and dried lily into seasoning water, and refrigerating for 24-36 hours;
refrigerating, selecting Bulbus Lilii, sterilizing, and packaging. It should be further noted that the sterilized lily is uniformly mixed with the chili paste and then packaged, so that the spicy pickled lily can be obtained.
The present invention is described in detail below with reference to specific examples 1 and 2.
Example 1
The invention provides a preparation method of pickled lily, which comprises the following steps:
providing 100 parts by weight of fresh lily, 2 parts by weight of lindera glauca oil, 3 parts by weight of pecan oil, 6 parts by weight of capsicum frutescens, 5 parts by weight of glutinous rice wine, 3 parts by weight of cassia bark, 8 parts by weight of polygonum perfoliatum, 6 parts by weight of salt, 2 parts by weight of stevia rebaudiana, 4 parts by weight of garlic, 8 parts by weight of light soy sauce, 4 parts by weight of apple vinegar and 8 parts by weight of prickly pear;
breaking fresh Bulbus Lilii into pieces, cleaning, blanching in 80-95 deg.C hot water containing stevia rebaudiana (Bertoni) Hemsl for 5-6 min, cooling in cold water, taking out, and draining;
putting the lily after moisture draining into a smoking room for smoking and drying, wherein smoke generated by burning fruit trees is utilized in the smoking room;
pouring the lindera glauca oil and the pecan oil into a pot, heating to 70-80 ℃, adding cinnamon and garlic for stir-frying, adding salt and a proper amount of purified water, boiling, filtering, and cooling to obtain seasoning water;
pouring capsicum frutescens, glutinous rice wine, green barberry, light soy sauce, apple vinegar, prickly pear and smoked and dried lily into seasoning water, and refrigerating for 24-36 hours;
refrigerating, selecting Bulbus Lilii, sterilizing, and packaging.
Example 2
The invention provides a preparation method of pickled lily, which comprises the following steps:
providing 100 parts by weight of fresh lily, 3 parts by weight of lindera glauca oil, 5 parts by weight of pecan oil, 8 parts by weight of capsicum frutescens, 7 parts by weight of glutinous rice wine, 5 parts by weight of cassia bark, 10 parts by weight of polygonum perfoliatum, 8 parts by weight of salt, 3 parts by weight of stevia rebaudiana, 5 parts by weight of garlic, 10 parts by weight of light soy sauce, 6 parts by weight of apple vinegar and 10 parts by weight of prickly pear;
breaking fresh Bulbus Lilii into pieces, cleaning, blanching in 80-95 deg.C hot water containing stevia rebaudiana (Bertoni) Hemsl for 5-6 min, cooling in cold water, taking out, and draining;
putting the lily after moisture draining into a smoking room for smoking and drying, wherein smoke generated by burning fruit trees is utilized in the smoking room;
pouring the lindera glauca oil and the pecan oil into a pot, heating to 70-80 ℃, adding cinnamon and garlic for stir-frying, adding salt and a proper amount of purified water, boiling, filtering, and cooling to obtain seasoning water;
pouring capsicum frutescens, glutinous rice wine, green barberry, light soy sauce, apple vinegar, prickly pear and smoked and dried lily into seasoning water, and refrigerating for 24-36 hours;
refrigerating, selecting Bulbus Lilii, sterilizing, and packaging.
Compared with the related technology, the preparation method of the pickled lily provided by the invention has the following advantages: the prepared pickled lily tastes fresh and cool, has slight sweet taste, and is not added with any preservative; the method adopts various plant fruits and fruit trees for smoking, so that the pickled lily has slight fruit fragrance and unique taste, and is suitable for people of all ages to eat directly.
While embodiments of the invention have been disclosed above, it is not limited to the applications set forth in the description and embodiments, which are fully applicable to various fields of endeavor for which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described without departing from the generic concept as defined by the claims and the equivalents thereof.
Claims (4)
1. A preparation method of pickled lily is characterized by comprising the following steps:
providing 100 parts by weight of fresh lily, 2-3 parts by weight of lindera glauca oil, 3-5 parts by weight of pecan oil, 6-8 parts by weight of capsicum frutescens, 5-7 parts by weight of glutinous rice wine, 3-5 parts by weight of cassia bark, 8-10 parts by weight of green barberry fruit, 6-8 parts by weight of salt, 2-3 parts by weight of stevia rebaudiana, 4-5 parts by weight of garlic, 8-10 parts by weight of light soy sauce, 4-6 parts by weight of apple vinegar and 8-10 parts by weight of prickly pear fruit;
breaking fresh Bulbus Lilii into pieces, cleaning, blanching in 80-95 deg.C hot water containing stevia rebaudiana (Bertoni) Hemsl for 5-6 min, cooling in cold water, taking out, and draining;
putting the lily after moisture draining into a smoking room for smoking and drying, wherein smoke generated by burning fruit trees is utilized in the smoking room;
pouring the lindera glauca oil and the pecan oil into a pot, heating to 70-80 ℃, adding cinnamon and garlic for stir-frying, adding salt and a proper amount of purified water, boiling, filtering, and cooling to obtain seasoning water;
pouring capsicum frutescens, glutinous rice wine, green barberry, light soy sauce, apple vinegar, prickly pear and smoked and dried lily into seasoning water, and refrigerating for 24-36 hours;
refrigerating, selecting Bulbus Lilii, sterilizing, and packaging.
2. The method for preparing a pickled lily as claimed in claim 1, wherein the method comprises the following steps: and uniformly stirring the sterilized lily and the chili sauce and then packaging.
3. The method for preparing a pickled lily as claimed in claim 1, wherein the method comprises the following steps: the health care product comprises, by weight, 100 parts of fresh lily, 2 parts of lindera glauca oil, 3 parts of pecan oil, 6 parts of capsicum frutescens, 5 parts of glutinous rice wine, 3 parts of cassia bark, 8 parts of polygonum perfoliatum, 6 parts of salt, 2 parts of stevia rebaudiana, 4 parts of garlic, 8 parts of light soy sauce, 4 parts of apple vinegar and 8 parts of cactus fruit.
4. The method for preparing a pickled lily as claimed in claim 1, wherein the method comprises the following steps: the health care product comprises, by weight, 100 parts of fresh lily, 3 parts of lindera glauca oil, 5 parts of pecan oil, 8 parts of capsicum frutescens, 7 parts of glutinous rice wine, 5 parts of cassia bark, 10 parts of polygonum perfoliatum, 8 parts of salt, 3 parts of stevia rebaudiana, 5 parts of garlic, 10 parts of light soy sauce, 6 parts of apple vinegar and 10 parts of cactus fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010987033.5A CN111990620A (en) | 2020-09-18 | 2020-09-18 | Preparation method of pickled lily |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010987033.5A CN111990620A (en) | 2020-09-18 | 2020-09-18 | Preparation method of pickled lily |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938119A (en) * | 2020-09-17 | 2020-11-17 | 洪江市百禾农业发展有限公司 | Preparation method of pickled cucumber with fruit fragrance |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509815A (en) * | 2013-09-30 | 2015-04-15 | 青岛萨恩诺瑞尔生物质化能源有限公司 | Lily sauce-pickled vegetable and preparation method thereof |
| CN105519898A (en) * | 2014-10-25 | 2016-04-27 | 哈尔滨天一生态农副产品有限公司 | Dried lily dish and manufacture method thereof |
| CN106666008A (en) * | 2017-02-18 | 2017-05-17 | 吴善方 | Production method of fumigated asparagus tea |
-
2020
- 2020-09-18 CN CN202010987033.5A patent/CN111990620A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509815A (en) * | 2013-09-30 | 2015-04-15 | 青岛萨恩诺瑞尔生物质化能源有限公司 | Lily sauce-pickled vegetable and preparation method thereof |
| CN105519898A (en) * | 2014-10-25 | 2016-04-27 | 哈尔滨天一生态农副产品有限公司 | Dried lily dish and manufacture method thereof |
| CN106666008A (en) * | 2017-02-18 | 2017-05-17 | 吴善方 | Production method of fumigated asparagus tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938119A (en) * | 2020-09-17 | 2020-11-17 | 洪江市百禾农业发展有限公司 | Preparation method of pickled cucumber with fruit fragrance |
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Application publication date: 20201127 |