Dry-made vegetable and preparation thereof

A vegetable and drying technology, applied in the direction of dehydration preservation of fruits/vegetables, food preparation, food science, etc., can solve problems such as inability to carry or eat inconveniently, impact on health, etc., and achieve considerable economic and social benefits.

Inactive Publication Date: 2009-01-14
王丽娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production of vegetables in various parts of our country is extremely rich, but most of them are eaten fresh, so some fresh vegetables cannot be carried or eaten by people who go out, travel, or in the wild; in addition, some remote islands in our country, cold In plateau and other places, the lack of fresh vegetables will also have a certain impact on the health of local people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A dried vegetable is composed of the following raw materials in parts by weight:

[0018] vegetables 60;

[0019] water 20;

[0020] edible gum 2;

[0021] table sugar 4;

[0022] Edible salt 6;

[0023] MSG 6;

[0024] citric acid 2.

[0025] Described vegetables select 10 kilograms of celery, 10 kilograms of potatoes, 10 kilograms of soybeans, 10 kilograms of pumpkins, 10 kilograms of kelp, and 10 kilograms of cabbage for use.

[0026] Its manufacturing process is:

[0027] Take the above raw materials according to the above ratio, first pick and wash the vegetables, boil them in boiling water for 2 minutes, take them out and chop them; add 20 kg of water and 2 kg of edible glue according to the ratio, stir well, and then press them into flakes Standby; then 4 kg of edible sugar, 6 kg of edible salt, 6 kg of monosodium glutamate, and 2 kg of citric acid are evenly coated on it, dried, and cut into desired shapes.

Embodiment 2

[0029] A dried vegetable is characterized in that it is composed of the following raw materials in parts by weight:

[0030] vegetables 70;

[0031] water 15;

[0032] Edible glue 1.5;

[0033] table sugar 3;

[0034] Edible salt 4.5;

[0035] MSG 4.5;

[0036] Citric acid 1.5.

[0037] Described vegetable selects 10 kilograms of potatoes, 20 kilograms of soybeans, 20 kilograms of pumpkins, and 20 kilograms of kelp for use.

[0038] The manufacturing process is to take the above raw materials in proportion, first pick and wash the vegetables, boil them in boiling water for 10 minutes, take them out and chop them; add 15 kg of water and 1.5 kg of edible glue in proportion, stir well, and then press them Make it into flakes for later use; then apply 3 kg of edible sugar, 4.5 kg of edible salt, 4.5 kg of monosodium glutamate, and 1.5 kg of citric acid evenly on it, dry it, and cut it into the desired shape.

Embodiment 3

[0040] A dried vegetable is characterized in that it is composed of the following raw materials in parts by weight:

[0041] vegetables 80;

[0042] water 20;

[0043] edible gum 2;

[0044] table sugar 4;

[0045] Edible salt 6;

[0046] MSG 6;

[0047] citric acid 2.

[0048] Described vegetables can be replaced with 30 kilograms of potatoes, 30 kilograms of soybeans, and 20 kilograms of kelp.

[0049] The manufacturing process of a kind of dried vegetables is to take the above-mentioned raw materials in proportion, first select and wash the vegetables, boil them in boiling water for 15 minutes, take them out and chop them; add 20 kilograms of water and 2 kg, stir evenly, and then press it into flakes for later use; then apply 4 kg of edible sugar, 6 kg of edible salt, 6 kg of monosodium glutamate, and 2 kg of citric acid evenly on it, dry it, and cut it into the desired shape. .

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a dry vegetable and a manufacture technique thereof. The invention consists of the materials of the following weight percentage ratio: 60 to 80 portions of vegetables, 10 to 20 portions of water, 1 to 2 portions of edible gum, 2 to 4 portions of edible sugar, 3 to 6 portions of edible salt; 3 to 6 portions of monosodium glutamates and 1 to 2 portions of citric acid. In the invention, as the nutrition components of fresh vegetables after being refined are maintained with a special flavor which is applicable for broad people to eat, the dry vegetable of the invention can be eaten for the places where people can not eat fresh vegetables when travelling, going out or being in the open air and can also be used as a small food to increase a sweetness for the life of people. The coming out of the product of the invention can bring quite considerable economic benefits and social benefits.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to dried vegetables and a manufacturing process thereof. Background technique [0002] Vegetables are the necessities of life widely eaten by people, and they are the main source of basic trace elements, minerals and dietary fiber necessary for the human body. The production of vegetables in various parts of our country is extremely rich, but most of them are eaten fresh, so some fresh vegetables cannot be carried or eaten by people who go out, travel, or in the wild; in addition, some remote islands in our country, cold In plateaus and other places, the lack of fresh vegetables will also have a certain impact on the health of local people. Therefore, providing a kind of vegetable that is portable and edible is very popular product. Contents of the invention [0003] The invention aims at the problems existing in the prior art, and provides a nutritious, portable and con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23B7/02A23L19/00
Inventor 王丽娟
Owner 王丽娟
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