CN1077353A - Cook dish of ginseng - Google Patents
Cook dish of ginseng Download PDFInfo
- Publication number
- CN1077353A CN1077353A CN92106133A CN92106133A CN1077353A CN 1077353 A CN1077353 A CN 1077353A CN 92106133 A CN92106133 A CN 92106133A CN 92106133 A CN92106133 A CN 92106133A CN 1077353 A CN1077353 A CN 1077353A
- Authority
- CN
- China
- Prior art keywords
- ginseng
- pickles
- genseng
- fresh
- container
- 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.)
- Granted
Links
- 241000208340 Araliaceae Species 0.000 title claims abstract description 76
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 75
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 75
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 75
- 235000021110 pickles Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000005201 scrubbing Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000005554 pickling Methods 0.000 abstract description 5
- 238000009835 boiling Methods 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a kind of method of pickling the fresh ginseng pickles, this salted ﹠ preserved vegetable be with fresh ginseng ginseng limb, ginseng must or defect ware be primary raw material, and through soaking in boiling water, segment processing and curing process make it become a kind of delicacies on the daily dining table of people.This method is simple, practical, it not only improved processed ginseng the utilization rate of remaining defect ware, and both kept the peculiar delicate flavour of fresh ginseng through the pickles of its processing, be easy to again store, transportation.
Description
The present invention relates to a kind of is raw material with the fresh ginseng, pickles the method for pickles.
The high nutritional supplement that genseng not only is in the past but also is still generally acknowledged by common people so far.Although genseng has experienced the rare treasure from wild state, artificial a large amount of these processes of plantation by now, but that its goods kind but changes is very little.Its main cause is the harvest season property extra-heavy of fresh ginseng, and the aquatic foods ginsengs shelf-life after the results is ultrashort again, as deals with improperly, rots or goes mouldy just may can cause in a week from the ginseng of the aquatic foods behind the soil.Therefore, present genseng all is the dry products after the dehydration, so that transportation or preserve, the nutritional labeling that contains of fresh ginseng of having done both considerable damages has like this lost unique delicate flavour that fresh ginseng contained again substantially.
Perhaps be traditional prejudice that people always form, perhaps be because of people improper to processing method of ginseng, although the plantation that genseng can be resemble vegetables has very abundant nutrition again, can be now will it regard as and can only be used as medicine or tonic, but be difficult to accomplish resemble the vegetables edible.Like this, although the ginseng planting of China amount is very big, amount usable is very low, and this is not only limiting the development of ginseng planting's industry, but also affects the comprehensive utilization of genseng, and especially remaining ginseng must not have institute's purposes especially with ginseng limb and residual broken ginseng when the results genseng.
The preparation method that the purpose of this invention is to provide a kind of genseng pickles, the aquatic foods of pickling through this method ginseng pickles, not only its fresh-keeping property is good, the length of guaranteeing the quality, and instant, edible after not " ignitions ", can improve residual broken bright utilization rate of joining simultaneously again.
The object of the present invention is achieved like this: the preparation method of these genseng pickles, it comprises the scrubbing process to fresh ginseng, its main technological features is: with the ginseng limb of fresh ginseng, ginseng palpus or residual broken ginseng are raw material, in boiled water, soak after 3-10 minute and pull the cold of drying in the air out, then above-mentioned ginseng is placed in the container, if the residual broken ginseng piece that stem tuber is bigger just earlier is cut into thin slice with stainless steel knife, if ginseng limb or ginseng must just be cut into the segment of 15-30 millimeter, and with the ginseng that refined salt one deck of skim cuts be taped against so from level to level container full till, directly strong brine is poured in the container behind the full container of the bright parametric amplifier that perhaps will cut and pickles, be as the criterion up to the aquatic foods ginseng is salted down.
Describe preparation method of the present invention in detail according to embodiment below.
The fresh ginseng that disengaging plantation soil was no more than seven days when this fresh ginseng was gathered in the crops with autumn is the best, when it has mainly adopted genseng or the defect ware when processing other ginseng product, as bump the ginseng that falls down and must, join limb, perhaps lack residual bright ginseng, because at this moment join fresh and tender full, price is very cheap, and common utilization rate is very low again.But should be during choosing aquatic foods ginseng with ginseng cranium and the removal of ginseng neck, this two parts food prepared therefrom of genseng does not have Yi Chu to human body.Should select to be implanted in the genseng in mountain region during choosing ginseng in addition, preferably the ginseng of non-dosed chemical fertilizer is high-quality with what keep bright ginseng to originate as far as possible.The genseng of choosing just can be put into the boiled water pot of boiling after scrubbing, soaked 3-10 minute, but, reach not only ripe but also keep fresh and crisp degree to be as the criterion, play the effect of high-temperature sterilization simultaneously again with genseng if all be that ginseng soak time more in small, broken bits is lacked slightly.Then genseng is pulled out from boiling water, with the cold of drying in the air under field conditions (factors).If the bigger residual broken ginseng of stem tuber just is cut into the thin slice of 1-3 millimeter earlier with stainless steel knife, if ginseng must or not only thin but also long ginseng limb just be cut into the segment of 15-30 millimeter so that salt had not only been permeated soon but also uniformly.If when having little time to carry out segmental machining, also to pickle earlier in the container that can directly the bright parametric amplifier that washes and scalded in boiling water be gone into to pickle, the good cutter of process again that salts down is cut processing.Bright parametric amplifier after scalding is gone in the container, and in the mode of the thin salt one deck ginseng of one deck till container is paved with, one deck salt is put again in the superiors, and salt preferably adopts refined salt or pickles directly strong brine being poured in the container behind the full container of parametric amplifier that cuts, and is as the criterion up to the aquatic foods ginseng is salted down.
With above-mentioned with the salt or the fresh ginseng of pickling with strong brine, fast 1-3 days just edibles, slow two weeks, the peculiar delicate flavour that can keep fresh ginseng substantially that salting period is short of being no more than usually.Pickle the back fresh ginseng and just can adopt big container, or with little packing for example Cans or polybag seal so that outward transport or store.Can modulate by different tastes when edible, as make pungent, sweet taste etc., also available other are modulated into the pickles of mix of flavors as the proportionings such as yellow pawl, eggplant or Jiang Dou of pickling.
The method that the present invention pickles the fresh ginseng pickles is simple, practical, it had both overcome genseng and had been difficult for edible traditional prejudice, solved again away from the genseng place of production and wanted to eat bright ginseng and tasting not bright ginseng people's demand, the edible field of having widened genseng again simultaneously is pushed into this vegetal pole horn of plenty plant of fresh ginseng in people's the daily diet structure.Because preserving raw material is to adopt ginseng palpus at a low price and that be difficult to utilize, ginseng limb or incomplete product, has so both reduced its cost, improves this class utilization ratio of raw materials again.Because before pickling, adopt the suitable technology of scalding of soaking in boiled water, the effect that can not only play sterilization and partly remove the genseng peculiar smell, and can also reach peculiar delicate flavour that keeps genseng and the active ingredient of solidifying fresh ginseng, be subjected to the purpose of destroying more to prevent in salinization its active ingredient.Especially the removal when selection ginseng cranium and ginseng neck process, having removed this does not effectively partly ediblely have benefit to human body, and is easy to produce in human body the composition of " ignitions " phenomenon, makes the genseng pickles become the reliable again delicacies of instant on the daily dining table of people.
Claims (3)
1, a kind of preparation method of genseng pickles, it comprises the scrubbing process to fresh ginseng, it is characterized in that: with the ginseng limb of fresh ginseng, ginseng palpus or residual broken ginseng are raw material, in boiled water, soak after 3-10 minute and pull the cold of drying in the air out, then above-mentioned ginseng is placed in the container, if the residual broken ginseng piece that stem tuber is bigger just earlier is cut into thin slice with stainless steel knife, if ginseng limb or ginseng must just be cut into the segment of 15-30 millimeter, and the such one deck of ginseng that cuts with refined salt one deck of skim be taped against container full till, directly strong brine is poured in the container behind the full container of the bright parametric amplifier that perhaps will cut and pickles, be as the criterion up to the aquatic foods ginseng is salted down.
2, the preparation method of genseng pickles according to claim 1 is characterized in that: should be with ginseng cranium and the removal of ginseng neck during choosing aquatic foods ginseng.
3, the preparation method of genseng pickles according to claim 1 and 2 is characterized in that: it is the best that fresh ginseng is no more than seven days ginsengs with results.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92106133A CN1037403C (en) | 1992-04-15 | 1992-04-15 | Cook dish of ginseng |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92106133A CN1037403C (en) | 1992-04-15 | 1992-04-15 | Cook dish of ginseng |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1077353A true CN1077353A (en) | 1993-10-20 |
| CN1037403C CN1037403C (en) | 1998-02-18 |
Family
ID=4941827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92106133A Expired - Fee Related CN1037403C (en) | 1992-04-15 | 1992-04-15 | Cook dish of ginseng |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1037403C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378361A (en) * | 2018-04-03 | 2018-08-10 | 凤阳福瑞德保健食品有限公司 | A kind of saline taste ginseng and its method for salting |
| CN108402457A (en) * | 2018-04-03 | 2018-08-17 | 凤阳福瑞德保健食品有限公司 | A kind of pungent ginseng and its method for salting |
| CN108514108A (en) * | 2018-04-03 | 2018-09-11 | 凤阳福瑞德保健食品有限公司 | A kind of sweet taste ginseng and its method for salting |
-
1992
- 1992-04-15 CN CN92106133A patent/CN1037403C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108378361A (en) * | 2018-04-03 | 2018-08-10 | 凤阳福瑞德保健食品有限公司 | A kind of saline taste ginseng and its method for salting |
| CN108402457A (en) * | 2018-04-03 | 2018-08-17 | 凤阳福瑞德保健食品有限公司 | A kind of pungent ginseng and its method for salting |
| CN108514108A (en) * | 2018-04-03 | 2018-09-11 | 凤阳福瑞德保健食品有限公司 | A kind of sweet taste ginseng and its method for salting |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1037403C (en) | 1998-02-18 |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |