CN1823622A - Health care burdock pickles - Google Patents

Health care burdock pickles Download PDF

Info

Publication number
CN1823622A
CN1823622A CNA2005100424635A CN200510042463A CN1823622A CN 1823622 A CN1823622 A CN 1823622A CN A2005100424635 A CNA2005100424635 A CN A2005100424635A CN 200510042463 A CN200510042463 A CN 200510042463A CN 1823622 A CN1823622 A CN 1823622A
Authority
CN
China
Prior art keywords
burdock
pickles
health care
flooding
liquid
Prior art date
Application number
CNA2005100424635A
Other languages
Chinese (zh)
Other versions
CN1823622B (en
Inventor
张凤鸣
Original Assignee
张凤鸣
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 张凤鸣 filed Critical 张凤鸣
Priority to CN2005100424635A priority Critical patent/CN1823622B/en
Publication of CN1823622A publication Critical patent/CN1823622A/en
Application granted granted Critical
Publication of CN1823622B publication Critical patent/CN1823622B/en

Links

Abstract

A health-care pickle arctium fruit with rich nutrients and agreeable taste is prepared from arctium fruit and big black bean through slicing or slitting arctium fruit, immersing big black bean, adding the sliced or slitted arctium fruit and flavourings to the immersing liquid, steaming, and pickling.

Description

Health care burdock pickles
Technical field
The present invention relates to a kind of pickles, particularly a kind of pickles that flood system with burdock in order to eat.
Background technology
Burdock is the living plant of a kind of draft, and its son, stem, root all have medical value, and the alleged burdock of the present invention is meant radix bardanae.Disclosed No. 02138611 patent of State Intellectual Property Office, name is called " processing method of burdock pickles and products thereof ", has related to a kind of pickles in order to eat that utilize burdock to produce, and this pickles have higher nutritive value.
Technology contents
The purpose of this invention is to provide a kind of have be of high nutritive value salubrious good to eat pickles.The present invention is to be that primary raw material floods system with burdock and black soybean, the book on Chinese herbal medicine record, and black soybean can make us the longue skin, and beneficial color is filled out marrow, adds strength, and qi-restoratives can be eaten.Burdock has clothes of a specified duration and makes light of one's life by commiting suicide anti-oldly, and qualcomm meridian is washed medical values such as the five internal organs bad odor, more than both join full use, can reach compatibility effect preferably, improve its medicinal effects, simultaneously, black soya bean and burdock flood system jointly, can make the delicious taste of pickles, can increase appetite when edible.
Pickles of the present invention are to be that primary raw material floods system with burdock and big black soya bean, and burdock can be that dry product also can be bright product, and dry product re-uses after need soaking, and burdock is cut into sheet or strip, dries well standby.(it is good not having water with the surface) soaked the back with big black soya bean and made liquid boiling together with its soak with flooding.Flooding system liquid is to get with flavouring such as peanut oil, soy sauce, Chinese prickly ash, salt, ginger splices, white sugar, monosodium glutamate, chilli oil, liquor, vinegar are mixed, treating big black soya bean boils when half-mature, above burdock is put into boiling together, treat to make pickles of the present invention after burdock boils.Burdock of the present invention (dry product) is 1 with the weight ratio of big black soya bean (dry product): 0.3-3.0.The concrete production method of flooding system liquid is: earlier with the peanut oil heating, add Chinese prickly ash, ginger splices frying good after, put into salt, soy sauce, white sugar, vinegar, chilli oil, monosodium glutamate and heat boiled back adding liquor seasoning together.Suitably heating can make and flood system liquid again.
Burdock of the present invention and black soya bean have the effect of mutual compatibility from drug effect, and system is flooded in boiling together together, can improve its edibility.Simultaneously, black soya bean can be removed the peculiar smell in the burdock, cooperates suitably, and is not only nutritious, and the pickles that system is flooded in institute have more clearly good to eat characteristics.
Specific embodiment
With 2 kilograms of burdock dry products is that example specifies
After 2 kilograms of burdocks are soaked with boiling water, be cut into sheet or strip, dry well standby.(it is good not having water with the surface) after 2 kilograms of big black soya beans (dry product) immersion, makes liquid boiling together with its soak with flooding.Flooding system liquid is with 8 liang of peanut oil, 10 kilograms in soy sauce, 2 liang in Chinese prickly ash, salt 1.5 kilograms, ginger splices 0.Flavouring such as 5 kilograms, 1 kilogram of white sugar, four liang of monosodium glutamates, chilli oil are an amount of, 8 liang of liquor, 1 kilogram of vinegar are mixed, the concrete production method of flooding system liquid is: earlier peanut oil is heated, add Chinese prickly ash, ginger splices frying good after, put into salt, soy sauce, white sugar, vinegar, chilli oil, monosodium glutamate and heat together, boiled back adds liquor seasoning.Suitably heating can make and flood system liquid again.Treating big black soya bean boils when half-mature, above burdock put into boiling together, treat that burdock boils after, preserved 24 hours, can make pickles of the present invention.

Claims (5)

1, a kind of health care burdock pickles is a primary raw material with burdock and black soya bean, is equipped with seasoning matter, forms through the boiling system of flooding.
2, a kind of health care burdock pickles according to claim 1 is characterized in that: the anharmonic ratio of burdock and black soya bean is 1: 0.3-3.0.
3, a kind of health care burdock pickles according to claim 1, its feature, described seasoning matter is flavouring such as peanut oil, soy sauce, Chinese prickly ash, salt, ginger splices, white sugar, monosodium glutamate, chilli oil, liquor, vinegar.
4, according to claim 1 or 2 or 3 described a kind of health care burdock pickles, it is characterized in that: its preparation method is: burdock is cut into sheet or strip, dry well standby, black soya bean is soaked the back make liquid boiling together with flooding with its soak, flooding system liquid is to get with flavouring such as peanut oil, soy sauce, Chinese prickly ash, salt, ginger splices, white sugar, monosodium glutamate, chilli oil, liquor, vinegar are mixed, treating big black soya bean boils when half-mature, above burdock is put into boiling together, treat to make pickles of the present invention after burdock boils.
5, a kind of health care burdock pickles according to claim 4, it is characterized in that: the concrete production method of flooding system liquid is: earlier peanut oil is heated, add Chinese prickly ash, ginger splices frying good after, put into salt, soy sauce, white sugar, vinegar, chilli oil, monosodium glutamate and heat boiled back adding liquor seasoning together.Suitably heating can make and flood system liquid again.
CN2005100424635A 2005-02-25 2005-02-25 Health care burdock pickles CN1823622B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2005100424635A CN1823622B (en) 2005-02-25 2005-02-25 Health care burdock pickles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2005100424635A CN1823622B (en) 2005-02-25 2005-02-25 Health care burdock pickles

Publications (2)

Publication Number Publication Date
CN1823622A true CN1823622A (en) 2006-08-30
CN1823622B CN1823622B (en) 2011-05-04

Family

ID=36934606

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2005100424635A CN1823622B (en) 2005-02-25 2005-02-25 Health care burdock pickles

Country Status (1)

Country Link
CN (1) CN1823622B (en)

Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101313750B (en) * 2008-05-17 2011-11-16 张凤明 Eight-delicacy health care vegetable and preparation method thereof
CN101647548B (en) * 2009-08-25 2012-02-01 张勇 Protogenic state fermenting type burdock-watermelon jam
CN103549316A (en) * 2013-11-07 2014-02-05 合肥昊康食品贸易有限责任公司 Health-maintaining sauce radish leaves and preparation method thereof
CN104366388A (en) * 2014-10-25 2015-02-25 柞水亿升核桃发展有限公司 Burdock root processing method and food
CN106072215A (en) * 2016-08-04 2016-11-09 陈光涛 A kind of method for salting of tender flower stalk
CN106107735A (en) * 2016-08-04 2016-11-16 陈光涛 A kind of preparation method of local flavor Caulis Cucurbitae
CN106107739A (en) * 2016-08-16 2016-11-16 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Herba Astragali Sinici
CN106174273A (en) * 2016-08-08 2016-12-07 陈光涛 A kind of method for salting of wild mountain celery
CN106174274A (en) * 2016-08-16 2016-12-07 陈光涛 A kind of method for salting of wild herbs Herba Portulacae
CN106213356A (en) * 2016-08-05 2016-12-14 陈光涛 A kind of preparation method of Capsicum frutescens var local flavor Caulis Cucurbitae
CN106235152A (en) * 2016-07-30 2016-12-21 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Fructus Cucumidis sativi
CN106235157A (en) * 2016-08-16 2016-12-21 陈光涛 A kind of method for salting of Wild bitter herb
CN106235153A (en) * 2016-08-01 2016-12-21 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii
CN106262265A (en) * 2016-08-08 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor tender flower stalk
CN106262292A (en) * 2016-08-18 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor crowndaisy chrysanthemum
CN106262286A (en) * 2016-08-16 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Jerusalem artichoke
CN106262289A (en) * 2016-08-18 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Rhizoma Nelumbinis slice
CN106262285A (en) * 2016-08-16 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor water spinach
CN106262290A (en) * 2016-08-18 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Folium Allii tuberosi
CN106262277A (en) * 2016-08-16 2017-01-04 陈光涛 A kind of method for salting of wild Herba Fimbristylis dichotomae
CN106262287A (en) * 2016-08-17 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Radix hemerocalis plicatae
CN106262291A (en) * 2016-08-18 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Herba Capsellae
CN107183620A (en) * 2017-06-22 2017-09-22 徐州大自然食品有限公司 A kind of preparation method of assorted burdock pickles
CN107997068A (en) * 2017-12-08 2018-05-08 徐州汇尔康食品有限公司 A kind of soy sauce flavor type burdock dish

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300332B (en) * 2013-06-26 2014-08-13 广西钦州市绿源天然食品加工有限公司 Processing method of mangrove plant and hibiscus tiliaceus pickles

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030028251A (en) * 2001-09-27 2003-04-08 서영헌 Manufacturing method of slim beauty brush
CN1409993A (en) * 2002-11-14 2003-04-16 郑武一 Processing method of burdock pickles and its product

Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101313750B (en) * 2008-05-17 2011-11-16 张凤明 Eight-delicacy health care vegetable and preparation method thereof
CN101647548B (en) * 2009-08-25 2012-02-01 张勇 Protogenic state fermenting type burdock-watermelon jam
CN103549316A (en) * 2013-11-07 2014-02-05 合肥昊康食品贸易有限责任公司 Health-maintaining sauce radish leaves and preparation method thereof
CN104366388A (en) * 2014-10-25 2015-02-25 柞水亿升核桃发展有限公司 Burdock root processing method and food
CN106235152A (en) * 2016-07-30 2016-12-21 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Fructus Cucumidis sativi
CN106235153A (en) * 2016-08-01 2016-12-21 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Bulbus Allii
CN106072215A (en) * 2016-08-04 2016-11-09 陈光涛 A kind of method for salting of tender flower stalk
CN106107735A (en) * 2016-08-04 2016-11-16 陈光涛 A kind of preparation method of local flavor Caulis Cucurbitae
CN106213356A (en) * 2016-08-05 2016-12-14 陈光涛 A kind of preparation method of Capsicum frutescens var local flavor Caulis Cucurbitae
CN106174273A (en) * 2016-08-08 2016-12-07 陈光涛 A kind of method for salting of wild mountain celery
CN106262265A (en) * 2016-08-08 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor tender flower stalk
CN106174274A (en) * 2016-08-16 2016-12-07 陈光涛 A kind of method for salting of wild herbs Herba Portulacae
CN106235157A (en) * 2016-08-16 2016-12-21 陈光涛 A kind of method for salting of Wild bitter herb
CN106262285A (en) * 2016-08-16 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor water spinach
CN106262277A (en) * 2016-08-16 2017-01-04 陈光涛 A kind of method for salting of wild Herba Fimbristylis dichotomae
CN106262286A (en) * 2016-08-16 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Jerusalem artichoke
CN106107739A (en) * 2016-08-16 2016-11-16 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Herba Astragali Sinici
CN106262287A (en) * 2016-08-17 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Radix hemerocalis plicatae
CN106262289A (en) * 2016-08-18 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Rhizoma Nelumbinis slice
CN106262290A (en) * 2016-08-18 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Folium Allii tuberosi
CN106262292A (en) * 2016-08-18 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor crowndaisy chrysanthemum
CN106262291A (en) * 2016-08-18 2017-01-04 陈光涛 A kind of preparation method of Flos Lonicerae local flavor Herba Capsellae
CN107183620A (en) * 2017-06-22 2017-09-22 徐州大自然食品有限公司 A kind of preparation method of assorted burdock pickles
CN107997068A (en) * 2017-12-08 2018-05-08 徐州汇尔康食品有限公司 A kind of soy sauce flavor type burdock dish

Also Published As

Publication number Publication date
CN1823622B (en) 2011-05-04

Similar Documents

Publication Publication Date Title
CN103445220B (en) Processing technique of multi-flavor roasted eel slice
CN103478353B (en) Production method of health-keeping dendrobium devoninum paxt dinner
CN103584188B (en) Preparation method of carbon grilled squid slices
CN104872662B (en) Health tender beef sauce and producing method thereof
CN104000156B (en) A kind of less salt duck neck halogen material soup and preparation method thereof and application
CN102090668B (en) Nutritional dried squids and processing method thereof
CN103005481B (en) Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance
CN1060628C (en) Special flavour roasted fish and its preparing method
CN102669741B (en) Instant hand-ripped fish and preparation method of instant hand-ripped fish
CN102613538A (en) Mushroom beef paste and preparation method thereof
CN101940288B (en) Clear soup hotpot seasoning and preparation method thereof
CN101715974B (en) Method for making stewed duck with bean sauce
CN103005302A (en) Preparation method of sticky rice dumplings
CN103315325A (en) Spiced beef and its preparation method
CN102266031A (en) Preparation method of sauce rubbed eggplant
KR20090032519A (en) Smoking of duck meat with rubus coreanus and that of manufacturing method
CN104305099B (en) A kind of method of halogen material and stew in soy sauce egg product for stew in soy sauce egg product
CN102894406B (en) Dried clam capable of maintaining beauty and processing method thereof
KR101245201B1 (en) Semi-dried pollac with immersion solution including oriental medicine and making process thereof
CN102524821B (en) Pu'er tea gosling-making process
CN105249418B (en) A kind of intelligent developmental oil thick chilli sauce and preparation method thereof
KR101303073B1 (en) Method of preparing pumpkin sundae
CN103989056B (en) A kind of Steamed pork wrapped in lotus leaf and preparation method thereof
CN104172034B (en) Quick processing method of crystal allium chinense
KR101119227B1 (en) A beef jerky using environment-friendly beef cattle and it's method

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20110504

Termination date: 20140225

C17 Cessation of patent right