Instant healthcare alfalfa processing method

A processing method and technology for alfalfa vegetables, which are applied in the fields of food preservation, food science, and fresh-keeping of fruits and vegetables, can solve problems such as inconvenience in eating, and achieve the effects of preventing massive damage, maintaining texture, and maintaining nutritional and health care functions.

Inactive Publication Date: 2013-07-17
谈占信
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing method of fast-food health-care alfalfa, which solves the problem that people eat alfalfa which is restricted by various conditions and inconvenient to eat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] (1) Pick fresh alfalfa sprouts with a bud length of 5-8 cm, remove yellow leaves, firewood and other impurities, soak them in aqueous sodium chloride solution with a concentration of 30% and a temperature of 18°C ​​for 15 minutes, clean them, and remove them dry moisture;

[0015] (2) Put the above-mentioned alfalfa sprouts cleaned and dried into the boiling sodium chloride aqueous solution and boil for 40 seconds, pull out immediately, put into cold water and cool; the concentration of the sodium chloride aqueous solution is 30%;

[0016] (3) put the product of step (2) into a leaky sieve, drain the water, and pack into suitable containers for sterilization according to the required weight;

[0017] (4) The product of step (3) is put into a vacuum freeze dryer, and freeze-dried for 18 hours;

[0018] (5) The product in step (4) is sterilized, packaged, refrigerated and stored for sale.

[0019] When eating the instant health-care alfalfa vegetable provided by the pre...

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PUM

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Abstract

The invention belongs to the technical field of instant vegetable processing and concretely relates to an instant healthcare alfalfa processing method. The method comprises the following steps: removing yellow leaves and other impurities from fresh alfalfa sprouts having lengths of 5-8cm, immersing the fresh alfalfa sprouts in an aqueous sodium chloride solution having a concentration of 25-35% and a temperature of 15-20DEG C, putting the immersed alfalfa sprouts in the boiling aqueous sodium chloride solution, blanching for 30s-1min, taking out, and cooling in cold water; and putting the cooled alfalfa sprouts in a sieve, draining water, packaging in a portion mode, carrying out vacuum lyophilization, disinfecting, packaging, and carrying out refrigeration storage to obtain a product to be sold. The processing method has the following beneficial effects: a problem that people cannot easily eat alfalfa because of the restriction of conditions comprising time, space, transportation and storage is solved; people can conveniently eat alfalfa having a good mouthfeel because of the provision of the instant healthcare alfalfa; the production technology of the instant healthcare alfalfa is simple; and when the instant healthcare alfalfa is eaten, the instant healthcare alfalfa can be seasoned according to personal tastes to satisfy the needs of different populations.

Description

technical field [0001] The invention belongs to the technical field of instant vegetable processing, in particular to a processing method of instant health-care alfalfa vegetables. Background technique [0002] Alfalfa, commonly known as clover, is a perennial flowering plant and is a general term for plants of the genus Medicago. The most famous of these is alfalfa as pasture. The shoots of alfalfa are edible, and each thin stem has three teeth on it, such as an inverted heart shape, with a slightly rounded or concave upper part with serrations, the surface of the leaves is dark green, and the stem is very short. , mainly leaves. Because its roots can spread 10 meters underground, it can fully absorb the nutrients in the soil, so it contains sufficient protein, vitamins and minerals. In addition, because alfalfa is the vegetable with the most vitamin K, it also has the function of coagulating blood vessels and preventing bleeding. Therefore, regular consumption of alfalf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024A23B7/157
Inventor 谈占信
Owner 谈占信
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