茶酱野菜的加工及其应用研究

Processing and Application of Wild Herbs

利用中草药液浸泡野菜,如蕨菜、马齿苋、灰灰菜、树仔菜、车前草、荠菜或马兰头、香椿、竹笋等,浸泡一定时间后,采用真空冷冻干燥,不仅可以更好地保留野菜的原汁原味而不破坏其营养,还可以将中草药液均匀地渗透到野菜每一个部分,达到增加其营养价值、增添酱菜的口味且易于消化吸收的目的。所制的野菜产品鲜嫩爽口、茶香浓郁、风味独特、营养丰富,可满足不同人群的需求,特别适用于肠胃病或消化不良者食用。

The use of Chinese herbal medicine liquid immersion vegetables, such as bracken, purslane, Choi, Sauropus androgynus, Che Qianeao, Ma Lan head, shepherd＇s purse or Chinese toon, bamboo shoots, soak after a certain period of time, using the vacuum freeze drying, not only can better retain the original wild herbs without destroying its nutrition, can also be a Chinese herbal medicine liquid evenly permeate every part of wild herbs, to increase their nutritive value, add pickles taste, and easy to digest and absorb the purpose. Made of wild herbs products fresh and tasty, tea rich, unique flavor, rich nutrition, to meet the needs of different groups. Especially suitable for the disease of intestines and stomach or indigestion person edible.