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Paper-like vegetables processing method

A processing method and paper-shaped vegetable technology, applied in the field of food processing, can solve the problems of high energy consumption and long production time, and achieve the effects of low production energy consumption, hygienic convenience, and convenient eating.

Inactive Publication Date: 2009-07-01
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the deficiencies in the above-mentioned prior art, the purpose of the present invention is to provide a processing method for paper-shaped vegetables, which is simple, fast, and low in energy consumption, and solves the problem of long time-consuming and high energy consumption in the production of paper-shaped vegetables in the past, and improves the production efficiency of paper-shaped vegetables. Improve industrial production efficiency, reduce production costs, and increase the economic value of vegetables

Method used

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  • Paper-like vegetables processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Vegetables Paper Vegetables (Original)

[0031] The formula is:

[0032] Green vegetables 100Kg

[0033] Forming ingredient solution is calculated by weight percentage of green vegetables:

[0034] Sodium alginate 0.15Kg (0.15%)

[0035] Carboxymethylcellulose 0.4Kg (0.4%)

[0036] Starch 0.475Kg (0.475%)

[0037] Soy protein isolate 0.125Kg (0.125%)

[0038] Water 9Kg (9%)

[0039] Seasoning solution is calculated by weight percentage of green vegetables:

[0040] Maltodextrin 2.0Kg(2.0%)

[0041] Salt 0.35Kg (0.35%)

[0042] MSG 0.05Kg (0.05%)

[0043] Guanylic acid 0.04Kg (0.04%)

[0044] Soybean Hydrolyzed Protein 0.006Kg(0.006%)

[0045] Shrimp powder 0.1Kg (0.1%)

[0046] White sugar 0.125Kg (0.125%)

[0047] Water 3.75Kg (3.75%)

[0048] Processing technology such as figure 1 Shown below:

[0049] (1) Select fresh and high-quality green vegetables, wash and chop;

[0050] (2) Send the green vegetables into the water containing 0.3% NaHCO 3 (acco...

Embodiment 2

[0060] Celery Paper Vegetables (Scallion Flavor)

[0061] The formula is:

[0062] Celery 100Kg

[0063] Forming ingredient solution is calculated by weight percentage of celery:

[0064] Sodium alginate 0.8Kg (0.8%)

[0065] Carboxymethylcellulose 0.1Kg (0.1%)

[0066] Starch 0.2Kg (0.2%)

[0067] Soy Protein Isolate 1.0Kg(1.0%)

[0068] Water 13Kg (13%)

[0069] Seasoning solution by weight percentage of celery:

[0070] Maltodextrin 0.6Kg (0.6%)

[0071] Salt 0.25Kg (0.25%)

[0072] MSG 0.025Kg (0.025%)

[0073] Guanylic acid 0.08Kg (0.08%)

[0074] Soybean Hydrolyzed Protein 0.002Kg(0.002%)

[0075] Shrimp powder 0.05Kg (0.05%)

[0076] White sugar 0.05Kg (0.05%)

[0077] Chive flavor 0.15Kg (0.15%)

[0078] Water 1.5Kg (1.5%)

[0079] The processing technology is as follows:

[0080] (1) Select fresh and high-quality celery, wash and chop;

[0081] (2) Send celery into a solution containing 0.1% NaHCO 3 (according to the weight percentage of blanching wa...

Embodiment 3

[0091] Bitter Gourd Vegetables (Spicy)

[0092] The formula is:

[0093] Bitter melon 100Kg

[0094] Forming ingredient solution is calculated by weight percentage of balsam pear:

[0095] Sodium alginate 0.4Kg (0.4%)

[0096] Carboxymethylcellulose 0.8Kg (0.8%)

[0097] Starch 0.8Kg (0.8%)

[0098] Soy Protein Isolate 0.5Kg(0.5%)

[0099] Water 6Kg (6%)

[0100] Seasoning solution is calculated by weight percentage of bitter gourd:

[0101] Maltodextrin 3.0Kg (3.0%)

[0102] Salt 0.12Kg (0.12%)

[0103] MSG 0.01Kg (0.01%)

[0104] Guanylic acid 0.01Kg (0.01%)

[0105] Soybean Hydrolyzed Protein 0.02Kg(0.02%)

[0106] Shrimp powder 0.20Kg (0.20%)

[0107] White sugar 1.00Kg (1.00%)

[0108] Chili powder 0.20Kg (0.20%)

[0109] Water 4.5Kg (4.5%)

[0110] The processing technology is as follows:

[0111] (1) Select fresh and high-quality bitter gourd, wash and chop;

[0112] (2) send the bitter gourd into the water containing 0.5% NaHCO 3 (according to the wei...

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Abstract

A paper-type vegetable is prepared from vegetables through washing, cutting, scalding, centrifugal dewatering, mixing it with the solution of filming material, rolling, microwave drying, stripping film, spraying the solution of flavouring, and microwave drying again.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for processing paper-shaped vegetables. Background technique [0002] Vegetables are rich in vitamins and crude fiber. Vitamins are trace organic substances necessary for human growth and metabolism. Crude fiber is conducive to gastrointestinal peristalsis and smooth defecation. Therefore, vegetables are indispensable food in people's daily life. [0003] my country is rich in vegetable resources, and its output accounts for more than a quarter of the world's total output. However, due to reasons such as transportation and preservation, the loss is very large and it causes environmental pollution. Although domestic vegetable preservation methods include dehydration, freeze-drying, cold storage storage, etc., they can only make vegetables semi-finished products and cannot be eaten directly. As a new type of ready-to-eat product, paper-shaped vegetables can be eaten dry or...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23P1/12A23L3/54A23L19/00A23P30/20
Inventor 欧仕益郑洁李爱军段翰英吴建中
Owner JINAN UNIVERSITY