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Pickled pepper leaf vegetable and preparation method thereof

A technology for leafy vegetables and leafy vegetables, which is applied to the field of pickled leafy vegetables and its preparation, can solve problems such as the inability to meet pickled leafy vegetables, and achieves the effects of fresh and tender color, short processing time, and simple and easy steps.

Inactive Publication Date: 2012-07-18
杨永庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the market at present, there is no ready-to-eat pickled pepper leaf vegetable products, which cannot meet the needs of people who work at a fast pace to eat pickled pepper leaf vegetables conveniently and quickly.

Method used

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  • Pickled pepper leaf vegetable and preparation method thereof
  • Pickled pepper leaf vegetable and preparation method thereof
  • Pickled pepper leaf vegetable and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1), choose fresh celery 950g, wash off the impurities on it;

[0029] 2), cut the celery into 2-5cm sections;

[0030] 3) Fully mix 950g of celery, 25g of pickled pepper, 23g of salt and 2g of monosodium glutamate, pack them in retort bags, sterilize at 115-121°C for 20-30 minutes, cool down after sterilization to room temperature;

[0031] 4) Eliminate products with quality problems, put the products that pass the inspection into packing boxes and seal them until they are put into storage and sealed for sale. It can be stored for 6-9 months under normal temperature conditions.

Embodiment 2

[0033] 1) Select 900g of fresh celery and wash off the impurities on it;

[0034] 2), cut the celery into 2-5cm sections;

[0035] 3) Fully mix 900g of celery, 70g of pickled pepper, 27g of salt and 3g of monosodium glutamate, pack them in retort bags, sterilize at 115-121°C for 20-30 minutes, cool to room temperature;

[0036] 4) Eliminate products with quality problems, put the products that pass the inspection into packing boxes and seal them until they are put into storage and sealed for sale. It can be stored for 6-9 months under normal temperature conditions.

[0037] (2) Pickled pepper cabbage:

[0038] Example 1:

[0039] 1) Select 950g of fresh cabbage and wash off the impurities on it;

[0040] 2), cut the cabbage into 2-3cm slices;

[0041] 3) Fully mix 950g of Chinese cabbage, 25g of pickled pepper, 23g of salt and 2g of monosodium glutamate, pack them in retort bags, sterilize at 115-121°C for 20-30 minutes, and cool down after sterilization to room tempera...

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Abstract

The invention discloses a pickled pepper leaf vegetable, which comprises the following ingredients in percentage by weight: 90 percent to 95 percent of leaf vegetables, 2 percent to 7 percent of pickled pepper, 2 percent to 3 percent of common salt and 0.1 percent to 0.2 percent of monosodium glutamate. The invention also discloses a preparation method of the pickled pepper leaf vegetable. The method comprises the following manufacture steps of: 1) selecting fresh leaf vegetable raw materials, and cleaning the fresh leaf vegetable raw materials by clean water; 2) cutting the leaf vegetables; 3) sufficiently mixing all the raw materials, respectively filling the raw materials into stewing bags, carrying out high-temperature sterilization for 20 to 30 minutes at 115 to 121 DEG C, and cooling the leaf vegetables to room temperature after sterilization; and 4) packing the leaf vegetables. The ready-to-eat pickled pepper leaf vegetable type convenient food capable of realizing mass industrial production is prepared by the invention.

Description

technical field [0001] The invention relates to the field of food processing, in particular to pickled pepper leafy vegetables and a preparation method thereof. Background technique [0002] Leafy vegetables refer to vegetables that use fat and tender leaves and petioles as cooking materials. Leafy vegetables have high nutritional value and are rich in protein, cellulose, vitamins and various amino acids and minerals that are indispensable to the human body; their flavor Unique, excellent taste is a common vegetable on people's table, typical representatives are cabbage, celery and so on. Leafy vegetables can be fried and processed, and are convenient for storage and transportation. They are not only the main vegetables in spring and summer, but also can be cultivated in four seasons. [0003] Pickled pepper is a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, and slightly sour in spicy; pickled pepper can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/218A23L19/00A23L19/20
Inventor 杨永庆
Owner 杨永庆