Method for debittering and deodorizing rehydrated osmund head
A technology of removing bitterness from weed cabbage, which is applied in the fields of application, food preparation, food science, etc., to achieve the effects of ensuring stability, preserving nutritional value, and convenient operation
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0033] (1) Raw material pretreatment
[0034] Choose dried weed cabbage with complete organization, brown or brown-black, and remove brown-yellow raw materials, hairs of weed cabbage and impurities visible to the naked eye;
[0035] (2) Rehydration
[0036] Put the dried weed in a constant temperature water bath at 60°C with a solid-liquid ratio of 1:60. After rehydration for 2.5 hours, change the water once at a solid-liquid ratio of 1:45, and keep the water temperature at 60°C for another 2.5 hours. Finally, the rehydration ratio of the weed was reached to 5.5, and the rehydration ratio=the weight of the weed drained after rehydration / the weight of the dried weed;
[0037] (3) Cutting, molding and grading
[0038] Cut the above-mentioned rehydrated cabbage into lengths of 3 cm, and at the same time separate the tip of the cabbage from the middle part of the cabbage, and remove the fibrous old stem tissue at the bottom of the cabbage, soft and rotten texture, defective prod...
Embodiment 2
[0046] (1) Raw material pretreatment
[0047] Choose dried weed cabbage with complete organization, brown or brown-black, and remove brown-yellow raw materials, hairs of weed cabbage and impurities visible to the naked eye;
[0048] (2) Rehydration
[0049] Dried weed was placed in a constant temperature water bath at 45°C with a solid-to-liquid ratio of 1:40. After rehydration for 3 hours, the water was changed once at a solid-to-liquid ratio of 1:35, and the water temperature was also maintained at 45°C for another 3 hours. The rehydration ratio of the Osmunda vetch reaches 5.0, and the rehydration ratio=the weight of the Drained Osmanthus scallop after rehydration / the weight of the dried Osmanthus annuus;
[0050] (3) Cutting, molding and grading
[0051]Cut the above-mentioned rehydrated cabbage into lengths of 4 cm, and at the same time separate the tip of the cabbage from the middle part of the cabbage, and remove the fibrous old stem tissue at the bottom of the cabbag...
Embodiment 3
[0059] (1) Raw material pretreatment
[0060] Choose dried weed cabbage with complete organization, brown or brown-black, and remove brown-yellow raw materials, hairs of weed cabbage and impurities visible to the naked eye;
[0061] (2) Rehydration
[0062] Put dried weed in a constant temperature water bath at 55°C with a solid-to-liquid ratio of 1:55. After rehydration for 2.8 hours, change the water once at a solid-to-liquid ratio of 1:45, and keep the water temperature at 55°C for another 2.8 hours. Finally, the rehydration ratio of the weed was reached to 5.4, and the rehydration ratio=the weight of the weed drained after rehydration / the weight of the dried weed;
[0063] (3) Cutting, molding and grading
[0064] Cut the above-mentioned rehydrated vetch into a length of 3.5 cm, and at the same time separate the tip of the vetch from the middle part of the vetch, remove fibrous old stem tissue at the bottom of the vetch, soft and rotten texture, and defective products af...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com