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Preparation method of crystal lettuce

A technology of lettuce and crystal, which is applied in the field of preparation of crystal lettuce, can solve problems such as lack of flavor, insufficient processing, poor taste, etc., and achieve the effect of golden color and bright, crisp taste and cost saving

Inactive Publication Date: 2013-04-10
山东武定府酿造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this sauce making method is unscientific, and the sauce lettuce that makes with this kind of technology is based on flavor, lacks unique local flavor, and mouthfeel is not good, and because the technological treatment is not thorough enough, the nutritional labeling in the lettuce is easy to lose, and its nutrition The value and delicacy have not been fully tapped

Method used

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Embodiment Construction

[0025] The preparation method of crystal lettuce, its preparation method and steps are as follows:

[0026] (1) Material selection: choose fresh lettuce without hollow and crisp; the selection of lettuce is very critical, and it is usually purchased at the beginning of spring or late autumn every year. Some have a light purple tinge. When purchasing, use thick stems, slightly thicker or rod-shaped middle and lower parts, short leaf distance, no bending, leaf length generally 30-35cm, no yellow leaves, no bolting, and no wilting as raw materials.

[0027] (2) Remove the leaves and roots, and peel the skin: remove the leaves and roots of the lettuce to expose the tender skin on the surface, then peel off the skin with a knife, leaving the hard skin;

[0028] (3) Soaking: Soak lettuce in soy sauce for 25-30 days, turn it once a day for the first ten days, and turn it every 3-4 days after ten days;

[0029] (4) Drain the oil: take it out after soaking, and drain the soy sauce; ...

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Abstract

The invention relates to a food processing method, in particular to a preparation method of a crystal lettuce. The invention aims to provide the preparation method of the crystal lettuce, so that the nutritional value and delicacy of the lettuce are adequately represented. The invention is realized by the technical scheme as follows: the preparation method comprises the following steps: (1), material selection: selecting fresh lettuce; (2), peeling leaves and roots; peeling outer skin: removing leaves and roots, peeling outer skin and reserving hard skin; (3), dipping: placing the lettuce in soy to dip; (4), oil leaching: fishing out the lettuce after being dipped and leaching soy; and (5), salting: placing the lettuce in sweet paste and salting for a month to obtain a product. The method has the beneficial effects that nutritional ingredients are reserved adequately; color of the lettuce is golden and bright, the taste is clear and melodious, and the flavor is faint scent by means of sweetening process of soy dipping and sweet flour paste salting; and the sweetening process is simple to operate, and the cost is saved.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of crystal lettuce. Background technique [0002] Lettuce, also known as lettuce, is a seasonal vegetable in early spring and late autumn. Lettuce has many nutrients, including protein, fat, sugar, ash, vitamin A, vitamin B1, vitamin B2, vitamin C, trace elements calcium, phosphorus, iron, potassium, magnesium, silicon, etc., and dietary fiber, so it can increase The development of bones, hair, and skin contributes to human growth. Lettuce tastes crisp, tender and delicious. It can be used as meat or vegetable dishes. It not only has high nutritional value, but also has some special medicinal effects. Studies in recent years have found that lettuce contains an aromatic hydrocarbon hydroxylated fat, which can decompose carcinogenic nitrosamines in food and prevent the formation of cancer cells. It has a certain preventive effect on liver cancer and gastric cancer ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 李东升石海清
Owner 山东武定府酿造有限公司
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