Mixed vegetable and preparation method thereof

Abstract

The invention discloses a mixed vegetable which comprises the following components in parts by weight: 15-19 parts of baby corn, 9-13.5 parts of carrot, 11-15 parts of water chestnut, 10-14 parts of sliced bamboo shoot and 40-50 parts of decoction. The mixed vegetable has the advantages of overall nutrition, diversified mouthfeel, convenient eating, no limitation by seasons, no need of the cooking procedures of frying, steaming and boiling at high temperature, long quality guarantee period and instant eating all the year round. The invention also discloses a preparation method of the mixed vegetable. The method furthest guarantees the nutrition constituents of the mixed vegetable, particularly the carotene in the mixed vegetable, thus the crispness and the nutritional value of the mixed vegetable are effectively guaranteed, and the prepared mixed vegetable has the advantages of crispness, tenderness and high nutritional value. The pasteurization technology adopted in the preparation process effectively overcomes the defects of poor crispness, easy rot and short quality guarantee period which are easy to generate by the traditional sterilization mode.

Description

technical field [0001] The invention relates to a mixed vegetable and a preparation method thereof. Background technique [0002] At present, most of the fresh vegetables on the market are used to provide help for people's diet and nutrition. However, fresh vegetables are mostly seasonal foods, and people must choose edible vegetables according to seasonal changes. Even if there is a supply of off-season vegetables, there are also disadvantages such as high prices. Therefore, consumers are less self-selective. Moreover, although fresh vegetables maintain good nutritional value, their shelf life is too short, and they can only be stored for a few days even in a low-temperature environment, and the eating process must be fried, high-temperature steamed or stir-fried, which is not only time-consuming and laborious, but also causes vegetable damage. The large loss of nutrients and the cooking fumes and odors pollute the environment. [0003] In recent years, various vegetable...

AI Technical Summary

Problems solved by technology

[0005] However, the above-mentioned products are generally made separately. On the one hand, the nutritional value is not very comprehensive. On the other hand, the taste is too simple, which is not conducive to fully opening up the sales market.