Spicy hot wild vegetable

A technology of wild mountain vegetables and spicy aroma, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of wild mountain vegetables food promotion restrictions, lack of industrialization, standardization, and large-scale production, and achieve delicious taste, rich nutrition, and storage long time effect

Inactive Publication Date: 2010-09-29
DALIAN GAISHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the lack of industrialization, standardization, and large-scale production, the promotion of wild vegetable food has been greatly restricted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] The present invention will be further explained below in conjunction with embodiment.

[0020] A kind of preparation process of spicy and fragrant wild mountain vegetables is:

[0021] a. Raw material acceptance treatment: Clean the selected wild mountain vegetables with a hair roller cleaner to remove impurities. After salting, the salinity will reach more than 18%, and then cut into pieces of about 1cm;

[0022] b. Pre-cooking: pre-cooking with boiling water, the mass ratio of water and material is, water: material = 6: 3-5, add 1.0‰ citric acid, keep at 95°C for 60 minutes;

[0023] c. Cooling: Cool with bubbling water for 12 hours, the bubbling water flow rate is 600kg / h·5 minutes, and quickly cool down to below 25°C;

[0024] d. Desalination: desalination of running water for 12 hours, bubbling flow rate of 600kg / h·5 minutes;

[0025] e. Water control: control water for more than 10 minutes, control clean water;

[0026] f. Stir-frying: weigh the main ingredient...

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PUM

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Abstract

The invention discloses a spicy hot wild vegetable, comprising a main material and spices in proportioning as follows: 100% of wild vegetable serving as the main material, and 2-3% of salt, 1-4% of delicate flavor seasoning, 5-30% of pickled red pepper, 5-30% of spice and 10-80% of plant oil which serve as the spices. The wild vegetable product is prepared by the procedures of checking and accepting raw materials, precooking, cooling, desalting, controlling water, frying, packaging, sterilizing and the like. The invention has the beneficial effects that: the wild vegetables can be prepared into products capable of being eaten directly by industrialized production with convenience, long storage time, delicious taste and rich nutrition.

Description

technical field [0001] The invention relates to a spicy and fragrant wild mountain vegetable, which belongs to the technical field of food processing. Background technique [0002] With the progress of society, people's awareness of health care is getting stronger and stronger. Especially in terms of diet, people pay attention to reasonable collocation and scientific diet, and their requirements for food are getting higher and higher. Among them, wild vegetable is the green food that people prefer and is generally recognized. It is not only taken from nature and has no pollution, but also has high nutritional value. But owing to lack of industrialization, standardization, scale production, the popularization of wild vegetable food has been very restricted. Contents of the invention [0003] The object of the present invention is to provide a spicy and fragrant wild vegetable, which is made into a product that can be directly eaten through industrial production. [0004]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 盖泉泓尹伟
Owner DALIAN GAISHI FOOD
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