CN103976318A - Novel asparagus and preparation method thereof - Google Patents
Novel asparagus and preparation method thereof Download PDFInfo
- Publication number
- CN103976318A CN103976318A CN201410244484.4A CN201410244484A CN103976318A CN 103976318 A CN103976318 A CN 103976318A CN 201410244484 A CN201410244484 A CN 201410244484A CN 103976318 A CN103976318 A CN 103976318A
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- CN
- China
- Prior art keywords
- parts
- dry
- novel
- salt
- asparagus
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Links
- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000003416 Asparagus officinalis Species 0.000 title claims abstract 7
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 9
- 240000008881 Oenanthe javanica Species 0.000 claims abstract description 9
- 235000000365 Oenanthe javanica Nutrition 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims description 11
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000001771 mentha piperita Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 241000202807 Glycyrrhiza Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 abstract 1
- 241000234427 Asparagus Species 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015067 sauces Nutrition 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses novel asparagus and a preparation method thereof. The novel asparagus is prepared from the components in parts by weight: 100 parts of kohlrabi, 20-30 parts of water dropwort, 30-40 parts of cucumber, 10-20 parts of salt, 6-10 parts of soy sauce, 3-6 parts of sugar, 1-3 parts of tangerine peel, 1-3 parts of glycyrrhiza, 3-5 parts of mint leaf, 2-4 parts of clove, 1-3 parts of Chinese prickly ash, 0.1-0.3 part of monosodium glutamate and 6-8 parts of yellow rice wine. Compared with the prior art, the novel asparagus has the beneficial effects that (1) the novel asparagus tastes fresh and sweet, is in prominent soy sauce flavor and is crisp and tender in the texture; (2) the preparation process is simple, and the cost is low.
Description
Technical field
The invention belongs to food processing technology field, more specifically relate to a kind of novel asparagus and novel preparation method thereof.
Background technology
Asparagus is a kind of wild famous dish, has strong aromatic odor, has the effects such as clearing heat and detoxicating, dampness removing is aid digestion, can cure cold, constipation and other diseases, uses very extensive.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of novel asparagus is provided.
Another object of the present invention is to provide the novel preparation method of this novel asparagus.
For achieving the above object, the present invention has taked following technical scheme:
A kind of novel asparagus, in weight portion, composed of the following components:
Root-mustard: 100, oenanthe stolonifera: 20～30, cucumber: 30～40,
Salt: 10～20, soy sauce: 6～10, white granulated sugar: 3～6,
Dried orange peel: 1～3, Radix Glycyrrhizae: 1～3, dried peppermint leaf: 3～5,
Cloves: 2～4, Chinese prickly ash: 1～3, monosodium glutamate: 0.1～0.3, yellow rice wine: 6～8.
The preparation method of described novel asparagus, comprises following technical step:
(1) pickle: by root-mustard, oenanthe stolonifera and cucumber wash clean, dry, after cutting into inch strips, mix, then put into altar with salt pickled; After 15 days, altar is turned over, then compress, salt down and take out afterwards for 30 days;
(2) soak and dry; Soak 3～5 hours with cold water pickled, pull out and dry;
(3) brewed; Soy sauce, white granulated sugar, dried orange peel, Radix Glycyrrhizae, dried peppermint leaf, cloves and Chinese prickly ash are put into water and boil, cooling after, by root-mustard pour into bubble salt down, after 1 day, pick up, dry;
(4) spice dress altar; Monosodium glutamate, yellow rice wine are admixed in dish to the sealing of dress altar, edible after 3 days.
Compared with prior art, the present invention has following beneficial effect:
(1) taste of the present invention is fresh, sweet, and sauce fragrance is outstanding, and quality is tender and crisp;
(2) preparation technology is simple, with low cost.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A kind of novel asparagus, in weight portion, composed of the following components:
Root-mustard: 100, oenanthe stolonifera: 20, cucumber: 30,
Salt: 10, soy sauce: 6, white granulated sugar: 3,
Dried orange peel: 1, Radix Glycyrrhizae: 1, dried peppermint leaf: 3,
Cloves: 2, Chinese prickly ash: 1, monosodium glutamate: 0.1, yellow rice wine: 6.
Embodiment 2
A kind of novel asparagus, in weight portion, composed of the following components:
Root-mustard: 100, oenanthe stolonifera: 30, cucumber: 40,
Salt: 20, soy sauce: 10, white granulated sugar: 6,
Dried orange peel: 3, Radix Glycyrrhizae: 3, dried peppermint leaf: 5,
Cloves: 4, Chinese prickly ash: 3, monosodium glutamate: 0.3, yellow rice wine: 8.
Embodiment 3
A kind of novel asparagus, in weight portion, composed of the following components:
Root-mustard: 100, oenanthe stolonifera: 25, cucumber: 36,
Salt: 15, soy sauce: 8, white granulated sugar: 5,
Dried orange peel: 2, Radix Glycyrrhizae: 2, dried peppermint leaf: 4,
Cloves: 3, Chinese prickly ash: 2, monosodium glutamate: 0.2, yellow rice wine: 7.
In above-described embodiment, the preparation method of described novel asparagus, comprises following technical step:
(1) pickle: by root-mustard, oenanthe stolonifera and cucumber wash clean, dry, after cutting into inch strips, mix, then put into altar with salt pickled; After 15 days, altar is turned over, then compress, salt down and take out afterwards for 30 days;
(2) soak and dry; Soak 3～5 hours with cold water pickled, pull out and dry;
(3) brewed; Soy sauce, white granulated sugar, dried orange peel, Radix Glycyrrhizae, dried peppermint leaf, cloves and Chinese prickly ash are put into water and boil, cooling after, by root-mustard pour into bubble salt down, after 1 day, pick up, dry;
(4) spice dress altar; Monosodium glutamate, yellow rice wine are admixed in dish to the sealing of dress altar, edible after 3 days.
Claims (2)
1. a novel asparagus, is characterized in that, in weight portion, composed of the following components:
Root-mustard: 100, oenanthe stolonifera: 20～30, cucumber: 30～40,
Salt: 10～20, soy sauce: 6～10, white granulated sugar: 3～6,
Dried orange peel: 1～3, Radix Glycyrrhizae: 1～3, dried peppermint leaf: 3～5,
Cloves: 2～4, Chinese prickly ash: 1～3, monosodium glutamate: 0.1～0.3, yellow rice wine: 6～8.
2. the novel preparation method of novel asparagus claimed in claim 1, is characterized in that, comprises following technical step:
(1) pickle: by root-mustard, oenanthe stolonifera and cucumber wash clean, dry, after cutting into inch strips, mix, then put into altar with salt pickled; After 15 days, altar is turned over, then compress, salt down and take out afterwards for 30 days;
(2) soak and dry; Soak 3～5 hours with cold water pickled, pull out and dry;
(3) brewed; Soy sauce, white granulated sugar, dried orange peel, Radix Glycyrrhizae, dried peppermint leaf, cloves and Chinese prickly ash are put into water and boil, cooling after, by root-mustard pour into bubble salt down, after 1 day, pick up, dry;
(4) spice dress altar; Monosodium glutamate, yellow rice wine are admixed in dish to the sealing of dress altar, edible after 3 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410244484.4A CN103976318A (en) | 2014-06-03 | 2014-06-03 | Novel asparagus and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410244484.4A CN103976318A (en) | 2014-06-03 | 2014-06-03 | Novel asparagus and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976318A true CN103976318A (en) | 2014-08-13 |
Family
ID=51268689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410244484.4A Pending CN103976318A (en) | 2014-06-03 | 2014-06-03 | Novel asparagus and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976318A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431897A (en) * | 2014-11-20 | 2015-03-25 | 惠州市欧野科技有限公司 | Pickled gracilaria lemaneiformis and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485432A (en) * | 2009-02-26 | 2009-07-22 | 西南大学 | Salting method of root-mustard |
| KR20110072925A (en) * | 2009-12-23 | 2011-06-29 | 서미수 | Method of making fusion pickles containing various kinds of vegetables and fruits |
| CN102450636A (en) * | 2010-10-21 | 2012-05-16 | 江苏嘉安食品有限公司 | Pure acid pickled Chinese cabbage and preparation method thereof |
| CN103330173A (en) * | 2013-06-14 | 2013-10-02 | 镇江高冠食品有限公司 | Production method of pickled water cresses |
-
2014
- 2014-06-03 CN CN201410244484.4A patent/CN103976318A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485432A (en) * | 2009-02-26 | 2009-07-22 | 西南大学 | Salting method of root-mustard |
| KR20110072925A (en) * | 2009-12-23 | 2011-06-29 | 서미수 | Method of making fusion pickles containing various kinds of vegetables and fruits |
| CN102450636A (en) * | 2010-10-21 | 2012-05-16 | 江苏嘉安食品有限公司 | Pure acid pickled Chinese cabbage and preparation method thereof |
| CN103330173A (en) * | 2013-06-14 | 2013-10-02 | 镇江高冠食品有限公司 | Production method of pickled water cresses |
Non-Patent Citations (1)
| Title |
|---|
| 范林工作室: "《百姓自制泡酱糟卤菜1000例：百姓烹调技法全书》", 31 October 2004, 科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431897A (en) * | 2014-11-20 | 2015-03-25 | 惠州市欧野科技有限公司 | Pickled gracilaria lemaneiformis and preparation method thereof |
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Application publication date: 20140813 |