CN103976318A - Novel asparagus and preparation method thereof - Google Patents
Novel asparagus and preparation method thereof Download PDFInfo
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- 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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- asparagus
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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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- 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
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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 |
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| 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 producing fusion jangajji including many 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 producing fusion jangajji including many 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 |