Preparation method of vegetable food additive

A technology for food additives and vegetables, applied in food preparation, food science, application and other directions, can solve the problems of lack of vegetable flavor and color, destruction of vegetable nutrients, hidden dangers to consumers' health, etc., to achieve short heating time, food safety, nutrition and so on. full effect

Inactive Publication Date: 2013-04-03
张勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the processes use high-temperature boiling and curing with chemical reagents, so the nutrients of the processed vegetables are destroyed, and they do not have the fragrance and color of the original vegetables, and contain residual reagents, which affect the product quality and bring harm to the eaters. Another health hazard

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of vegetable food additive, wherein the formula of vegetable food additive is:

[0025] Carrot 20, cucumber 15, spinach 15, celery 15, pumpkin 15, salt 6g.

[0026] The preparation method is:

[0027] ①Remove yellow leaves and old stems from fresh vegetables, wash them, drain and set aside;

[0028] ②Cut the cleaned vegetables into small pieces with a size of 5-10mm, and boil them in hot water for 10 minutes;

[0029] ③Quickly put the cooked vegetables into cold water and leave for 15 minutes;

[0030] ④ Take the vegetables in cold water, drain the water, and dry them in a hot air dryer at 35°C for 3 hours;

[0031] ⑤ Crush the dried vegetables into small pieces of 1-3 mm in size, sterilize them, and pack them according to specifications.

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PUM

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Abstract

The invention provides a preparation method of a vegetable food additive. The preparation method comprises the following steps: cutting cleaned vegetables into 5-10 mm small blocks, boiling the vegetable blocks in hot water for 5-15 minutes, then quickly putting the vegetable blocks into cold water, keeping the state for 5-10 minutes, draining off water, then drying in a hot air dryer at 35-40 DEG C, smashing the vegetables into 1-3 mm small blocks, sterilizing, and wrapping the vegetable blocks by specifications. The vegetable food additive prepared using the method takes natural vegetables as the raw material, doses not contain any other auxiliary material or antiseptic, so the vegetable food additive is safe to eat, and comprehensive in nutrition, and maintains the original color and fragrance of the vegetables.

Description

technical field [0001] The invention relates to additives, in particular to a method for preparing vegetable food additives. Background technique [0002] Vegetables are rich in minerals and vitamins necessary for the human body. According to statistics, 90% of vitamin C and 60% of vitamin A are from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective components for health. At present, many substances in fruits and vegetables that can effectively prevent chronic and degenerative diseases are being discovered by people. [0003] However, fresh vegetables contain a lot of water, so they are easy to rot and difficult to preserve. Therefore, there are many food additives or health foods that use vegetables as the main raw material on the market. However, most of the processes use high-temperature boiling and curing with chemical reagents, so the nutrients of the processed vegetables are destroyed, and they do not hav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 张勇
Owner 张勇
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