Vegetable cooking and fresh-keeping method

Abstract

The invention discloses a vegetable cooking and preserving method, pertaining to vegetable preserving technology. The method includes the steps of that (1) the selected fresh vegetable are cleaned and placed into 90 DEG C-95 DEG C water to cook; (2) the cooked vegetable is cooled by cold water until the temperature of the vegetable surface drops to 8-10 DEG C; (3) the cooled vegetable is disinfected in an ozone generator under a dust-free and aseptic environment; (4) the disinfected vegetable is placed into a plastic foodstuff box, and the gas mixture of CO2 and N2 is injected for preservative packaging after the plastic foodstuff box is vacuumized; (5) the packaged vegetable is stored under 4-8 DEG C. The vegetable processed by such method is clean, delicious and nutritive, and suitable for short-term storage.

Description

technical field

[0001] The invention relates to fresh-keeping of vegetables, in particular to a fresh-keeping method for color, aroma and taste of cooked vegetables. Background technique

[0002] In the current fast food industry, all of them adopt the method of making and delivering, or making to order, and there is no way to carry out industrial production. Due to the special nature of the work, the staff in the professional field cannot eat delicious and full-bodied dishes. Vegetables, at the same time, because they are cooked and delivered now, the color of vegetables will turn yellow and black under high temperature for a long time, and the green pigment will be seriously lost; in addition, when vegetables are kept in an environment of 20°C-60°C for a long time, bacteria multiply quickly 1. Vegetables are easy to rot, lose their flavor, and have no taste. In severe cases, they may have diarrhea after eating, which poses a threat to people's health. The present inventio...

Examples

Embodiment Construction

[0020] refer to figure 1 As shown, the technological process of the present invention is: cleaning→cooking→cooling→sterilizing→vacuumizing and inflating→storing, and each step is described in detail now:

[0021] Cleaning: pick out the yellow leaves and rotten leaves in the vegetables, and remove the pesticide residues in the vegetables;

[0022] Cooking: Cook the washed vegetables in hot water at 90°C-95°C. The high temperature and short time cooking method is to ensure that the green pigments and vitamins of the vegetables are not easy to lose. According to different vegetables, generally soak in water at 90°C-95°C for 1-3 minutes;

[0023] Cooling: Cool the cooked vegetables in cold water at 2°C-4°C for 10-30 seconds to lower the surface temperature of the vegetables to 8°C-10°C. The purpose of rapid cooling is to better retain the taste and cellulose of the vegetables ;

[0024] Disinfection: The cooled vegetables are sterilized by ozone under dust-free and aseptic cond...

technical field

[0001] The invention relates to fresh-keeping of vegetables, in particular to a fresh-keeping method for color, aroma and taste of cooked vegetables. Background technique

[0002] In the current fast food industry, all of them adopt the method of making and delivering, or making to order, and there is no way to carry out industrial production. Due to the special nature of the work, the staff in the professional field cannot eat delicious and full-bodied dishes. Vegetables, at the same time, because they are cooked and delivered now, the color of vegetables will turn yellow and black under high temperature for a long time, and the green pigment will be seriously lost; in addition, when vegetables are kept in an environment of 20°C-60°C for a long time, bacteria multiply quickly 1. Vegetables are easy to rot, lose their flavor, and have no taste. In severe cases, they may have diarrhea after eating, which poses a threat to people's health. The present inventio...

Examples

Embodiment Construction

[0020] refer to figure 1 As shown, the technological process of the present invention is: cleaning→cooking→cooling→sterilizing→vacuumizing and inflating→storing, and each step is described in detail now:

[0021] Cleaning: pick out the yellow leaves and rotten leaves in the vegetables, and remove the pesticide residues in the vegetables;

[0022] Cooking: Cook the washed vegetables in hot water at 90°C-95°C. The high temperature and short time cooking method is to ensure that the green pigments and vitamins of the vegetables are not easy to lose. According to different vegetables, generally soak in water at 90°C-95°C for 1-3 minutes;

[0023] Cooling: Cool the cooked vegetables in cold water at 2°C-4°C for 10-30 seconds to lower the surface temperature of the vegetables to 8°C-10°C. The purpose of rapid cooling is to better retain the taste and cellulose of the vegetables ;

[0024] Disinfection: The cooled vegetables are sterilized by ozone under dust-free and aseptic cond...

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