Method for manufacturing pickled dried vegetable

A production method and technology of moldy dried vegetables, applied in food preparation, application, food science, etc., can solve problems such as not easy to chew, insufficient crispness, too strong salt taste, etc., and achieve the effect of easy chewing, good crispness, and good taste

Inactive Publication Date: 2010-09-08
宁海县城关翔鹰土特产加工厂
View PDF2 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are quite a few (especially home-made) moldy dried vegetables sold in the market, which are not crisp enough, not easy to chew, too salty, and poor in taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] The present invention will be further described below in conjunction with specific embodiment:

[0021] A kind of preparation method of mildew dried vegetable, its preparation process is as follows:

[0022] (1), select raw materials, preferably vegetables produced in pollution-free production bases, and remove impurities, yellow leaves, spotted leaves, insect-bitten leaves, etc.;

[0023] (2), raw material is cleaned in the sink after above-mentioned (1) selection;

[0024] (3), the surface clear water of raw material after above-mentioned (2) cleaning is drained;

[0025] (4), the raw material after above-mentioned (3) is drained is placed in the vat of pickling by a layer of vegetable layer salt, and the ratio of its salt and green raw material is 5-6: 100 to pickle by weight, is preferably 5:100, the pickling time is 7-15 days, preferably 10 days;

[0026] (5), take out the raw material dish after pickling from the pickling vat of above-mentioned (4) and clean in...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for manufacturing pickled dried vegetable, comprising the following steps: selecting raw materials, cleaning, draining, pickling for 7-15 days according to the weight ratio of salt to vegetable raw materials of 5-6:100, cleaning again, slitting, drying for the first time (the moisture content is required to be 18-22%), steaming for 15-18min for the first time, drying for the second time (the moisture content is required to be 13-16%), steaming for 15-25min for the second time in a thermal manner, and drying for the third time (the moisture content is required to be 8-12%), thus obtaining the finished product pickled dried vegetable; and packaging and warehousing. The invention has the advantages that the pickled dried vegetable manufactured by the method has good brittleness, easy poltophagy, moderate salty taste and good taste, has bluish yellow or faint yellow appearance, and has substantial uniform color, no impurities, no mildew and brittle and refreshing taste; and the moisture content thereof is less than 15% and the salty content is less than 10%, thus conforming to national related standard requirements.

Description

Technical field: [0001] The invention relates to a method for preparing food, in particular to a method for preparing moldy dried vegetables. Background technique: [0002] Moldy dried vegetables are a kind of traditional pickled food. In the era of underdeveloped productivity, moldy dried vegetables were used as a reserve vegetable for family food shortage or supplements for off-season vegetables. With the great improvement of living standards, moldy dried vegetables are still indispensable dishes on the banquet table, such as: braised pork or large pieces of braised pork will use moldy dried vegetables as the bottom dish. However, there are many moldy dried vegetables sold in the market (especially family-made) moldy dried vegetables, which are not crisp enough, not easy to chew, have too strong salty taste, and poor taste. Invention content: [0003] The technical problem to be solved by the present invention is to provide a mildew-dried vegetable with good brittleness...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 严宝来
Owner 宁海县城关翔鹰土特产加工厂
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap