Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for preparing sauce repollo slices

The technology of vegetable chips and sauce balls is applied in the field of preparation of sauce ball vegetable chips, which can solve the problems of limiting the development and commercial value of the vegetable, losing the flavor and taste of the vegetable, and losing the large nutrients, so as to achieve convenient storage and consumption. , prolong the shelf life, increase the effect of nutrition

Inactive Publication Date: 2013-09-18
丁俊主
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the limited storage time of fresh ball vegetables, a large amount of nutrients will be lost after being made into dry products, and the original flavor and taste of ball vegetables will be lost, which limits the development and commercial value of ball vegetables.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] A preparation method of pickled ball vegetable slices, comprising the following steps:

[0023] (1) Select ball vegetables, purple asparagus and papaya according to the weight ratio of 3:2:1, wash and cut into thin slices with a thickness of 3mm, mix them evenly, soak the thin slices in an ozone aqueous solution with a concentration of 2ppm for 10 minutes, After taking out and draining the water, soak the thin slices in 8 times the Chinese herbal medicine liquid, add salt equivalent to 15% of the weight of the Chinese herbal medicine liquid, stir evenly, turn it twice a day, soak for 3 days, wait for the water to seep out, and the thin slices are covered with the Chinese herbal medicine liquid soaked, ready to use;

[0024] (2) Take out the soaked flakes, first freeze to -45°C at a cooling rate of 2°C / min, and keep for 3 hours until the flakes are completely frozen, and then vacuum dry at a temperature of 80°C and a vacuum of 40Pa for 10 Hours, make the sheet w...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Login to View More

Abstract

The invention discloses a method for preparing sauce repollo slices. In the preparation process, repollos, purple asparagus and pawpaw are sterilized by an ozone aqueous solution, so that the expiration date of the sauce repollo slices can be effectively prolonged; as vacuum freezing and drying are adopted, the original juice and the original taste of the repollos, the purple asparagus and the pawpaw can be well retained, and the nutrition can not be damaged; traditional Chinese medicinal liquid can uniformly permeate into every part of the repollos, the purple asparagus and the pawpaw, so that the nutrition of the sauce repollo slices is improved; the sauce repollo slices taste fresh and delicious; the sauce flavor is rich; the natural nutritious components of the repollos, the purple asparagus and the pawpaw are retained; the sauce repollo slices are convenient to store and eat and meet requirements of different groups of people.

Description

technical field [0001] The invention relates to a preparation method of pickled ball and vegetable slices, belonging to the technical field of food processing. Background technique [0002] Ball vegetables are named for their large, round, ball-like fruits. The common names are Bolan, Yumanqing, Tianjin is called Jilie, and Northeast is called Buliuke and Rentougeda. It belongs to Cruciferae and is a biennial herb. Its edible part is a fleshy corm, which is crisp and tender, and can be eaten fresh or pickled. The cabbage is crispy, tender, fragrant and refreshing, rich in nutrition. The vitamin content of the cabbage is very rich. The vitamin C and other signature nutrients contained in it can relieve pain and promote muscle healing, and can promote the healing of gastric and duodenal ulcers; it contains a lot of water and dietary fiber , can widen the intestines and laxative, prevent and treat constipation, and eliminate toxins; it is also rich in vitamin E, which can enh...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/218A23L1/22A23L1/29A23L19/20A23L27/00A23L33/00
Inventor 丁俊主
Owner 丁俊主