Nostoc commune food formula and processing method thereof

The invention discloses a nostoc commune food formula and a processing method thereof. The nostoc commune food formula comprises the following raw materials in parts by weight: 30-80 parts of nostoc commune, 20-80 parts of pickled Chinese cabbage, 0-20 parts of chili, 0-15 parts of garlic, 0-15 part...

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Bibliographische Detailangaben
Hauptverfasser:	ZHU MINGJIE, JIN RIPENG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a nostoc commune food formula and a processing method thereof. The nostoc commune food formula comprises the following raw materials in parts by weight: 30-80 parts of nostoc commune, 20-80 parts of pickled Chinese cabbage, 0-20 parts of chili, 0-15 parts of garlic, 0-15 parts of sesame oil, 3-10 parts of oyster sauce and 1-5 parts of a flavoring agent. The nostoc commune food formula comprises the following raw materials in parts by weight: 50 parts of nostoc commune, 30 parts of pickled Chinese cabbage, 5 parts of chili, 5 parts of garlic, 3 parts of sesame oil, 4 parts of oyster sauce and 1.5 parts of a flavoring agent. The nostoc commune food formula comprises the following raw materials in parts by weight: 60 parts of nostoc commune and 35 parts of pickled Chinese cabbage. The nostoc commune is pickled and dehydrated, so that the water content of the nostoc commune can be effectively reduced, the crisp and tasty taste of the nostoc commune is improved, the nostoc commune can still