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Method for processing ready-to-serve convenient foods of Osmunda japonica

A processing method and a technology of instant food, which are applied in the processing of boiled vetch and ready-to-eat instant food of vetch, can solve the problems of inability to meet the diversified demands of vetch products, long-distance transportation, short storage time, etc. To achieve the effect of prolonging the shelf life, good crispness and elasticity, and convenient consumption

Inactive Publication Date: 2012-11-28
扬州东盛食品有限公司
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

However, the added value of fresh vetch is low, the storage time is short, and it cannot be transported over long distances; while the dried vetch cannot meet people's diverse needs for vetch products

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment Construction

[0014] The processing method of the instant instant food of Osmanthus cabbage comprises the following steps:

[0015] (1) Pretreatment: Put the dry raw materials of weed cabbage into the water tank, inject clean water, clean the sundries in the vegetable body, and change the water once every 1-2 hours;

[0016] (2) One-time rehydration and cooling: pour water into the stainless steel jacketed pot, raise the temperature to 80-85°C, take out the pretreated semi-finished Osmanthus cabbage and immerse it in hot water for 50-60 minutes; water, cooling to room temperature with running water;

[0017] (3) Secondary rehydration and cooling: pour water into the stainless steel jacketed pot again, raise the temperature to 75-80°C, take out the first rehydration, and immerse the semi-finished weed cabbage after cooling in hot water for 50-60 minutes; After the rehydration is completed, clean water is injected, and the running water is cooled to room temperature;

[0018] (4) Three time...

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PUM

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Abstract

The invention discloses a method for processing ready-to-serve convenient foods of Osmunda japonica and belongs to the technical field of food processing. The method comprises the following steps: subjecting dry materials of Osmunda japonica to primary rehydration, cooling, secondary rehydration, cooling and tertiary rehydration and cooling; adjusting the pH; inspecting semi-finished products; bagging; performing primary light inspection; performing metal detection; sterilizing; performing secondary light inspection; and inspecting finished products. The method is simple in process and easy in production and manufacture. The processed products are nutritious and tasty, convenient to serve and safe and sanitary, and have a high added value of products.

Description

technical field [0001] The invention discloses a processing method of instant instant food of weed, in particular relates to a processing method of boiled weed, which belongs to the technical field of food processing. Background technique [0002] Wei Cai, also known as Osmunda osmanthus, has high nutritional value, rich in protein, multivitamins, dietary fiber and trace elements such as iron, calcium, phosphorus and selenium. It is deeply loved by countries such as Japan, South Korea and Southeast Asia, and is known as "the treasure of forests and seas". Wild weed, tender and delicious, rich in nutrition, can be eaten fresh, pickled and dried. However, fresh Osmanthus has low added value and short storage time, so it cannot be transported over long distances; and dried Osmanthus cannot meet people's diverse needs for Osmanthus products. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method of Osm...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 马以中
Owner 扬州东盛食品有限公司
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