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Production method of fermented leafy vegetable instant food

A production method and technology of vegetables, which are applied in the field of food processing, can solve the problems of losing leaf vegetable shape, flavor color and texture, nutritional components and its taste discount, and unsatisfactory shape, so as to achieve crisp and tender taste, good market prospect, The effect of enhancing flavor and taste

Active Publication Date: 2014-02-05
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Leafy vegetables are mostly seasonal and difficult to keep fresh. At present, most of the processing methods for leafy vegetables are dried. This kind of preservation method only loses the shape, flavor, color and texture of the leafy vegetables, and cannot be directly preserved. Edible dry products, and their nutritional content and taste will be greatly reduced. There are also side dishes made of salted pickles, pickles, and sauces. Although these products have better direct edible properties, they have a lack of flavor. Good taste, monotonous taste, bad color and unsatisfactory shape and many other defects, the taste of all pickled pickles will also lead to people's fear of food and feelings. Therefore, the existing pickling technology of leafy vegetables is improved. Satisfy people's pursuit of high-quality life, enrich the types of pickled side dishes and market demand, and increase the value of agricultural and sideline products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Select young cabbage leaves that are free from mildew, rot, pests and diseases, fresh, thick leaves, and tender texture as raw materials, and set aside; (2) Pick the cabbage clean, remove old leaves, yellow leaves, and rotten leaves After the old rhizomes are removed, the tender leaves are peeled off, rinsed with clear water, then immersed in an aqueous solution containing 2% salt, 0.25% citric acid and 0.1% ascorbic acid for 30 minutes to protect the color. Take it out, rinse it with running water, and control the moisture on the surface of the cabbage; (3) Spread the cabbage that has undergone color protection treatment and control the moisture on a bamboo mat in a ventilated and sunny place to dry, every 4 hours during the drying period Knead once, dry until the water content of the cabbage is 50%, put it away for later use; (4) Take 1 kg of distiller's grains from brewing red wine and 1200 mesh powder of flavoring agent (such as 1 kg of salt, 1 kg of pepper, 0.5 ...

Embodiment 2

[0030] (1) Select white radish cherry with no mildew, no rot, no pests and diseases, fresh, thick leaves, and fresh texture as raw material, and reserve; (2) Pick up white radish cherry, remove old leaves, yellow leaves, and rotten leaves After mixing the old stems, rinse them with clear water, then immerse them in an aqueous solution containing 2% salt, 0.25% citric acid and 0.1% ascorbic acid for 30 minutes to protect the color, remove them, and then Rinse with running water, and control the surface moisture of the white radish cherry; (3) Spread the white radish cherry that has been treated for color protection and moisture control on a bamboo mat in a ventilated and sunny place to dry, and rub it every 4 hours during the drying period 1 time, dry until the water content of the white radish cherry is 55%, put it away for later use; (4) Take 1 kg of distiller's grains for brewing red wine and 1500 mesh powder of flavoring agent (such as 1 kg of salt, 0.3 kg of pepper, 0.2 kg ...

Embodiment 3

[0032](1) Choose fresh chrysanthemum chrysanthemum without mildew, rot, no pests and diseases, thick leaves, and fresh texture as raw materials for use; (2) Pick chrysanthemum chrysanthemum clean, remove old leaves, yellow leaves, rotten leaves and old stems , take the tender stems and leaves, rinse them with clear water, then immerse them in an aqueous solution containing 2% by weight of salt, 0.25% of citric acid and 0.1% of ascorbic acid and soak them for 30 minutes to protect the color. Rinse well with running water, and control the moisture on the surface of Chrysanthemum chrysanthemum; (3) Spread the chrysanthemum chrysanthemum that has undergone color protection treatment and moisture control on a bamboo mat in a ventilated and sunny place to dry. During the drying period, rub it every 4 hours and dry it. When the water content of Chrysanthemum chrysanthemum is 52%, put it away for later use; (4) Take 1 kg of distiller's grains from brewing red wine and 1600 mesh powder ...

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PUM

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Abstract

The invention discloses a production method of a fermented leafy vegetable instant food. The production method is characterized by comprising the following steps: raw material selection, raw material processing, air-drying, flavored pickling seasoning preparation, pickling, vegetable base arrangement, cutting, packaging and sterilization. According to the production method, the produced fermented leafy vegetable instant food reserves the specific taste and nutritional ingredients of leafy vegetables and is additionally provided with special flavored substances, so that the quality of the instant food is improved, the color, aroma and taste of the leafy vegetables are improved, the instant food is mellow and fresh in taste and crisp and tender in texture, and the flavor and grade of the instant food are improved. The production method has the advantages that the production cost is low, the process of the processing method is simple, and the food is ready to eat after being unpacked and has good market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing ready-to-eat food prepared from distilled leaf vegetables. Background technique [0002] Leafy vegetables contain a variety of nutrients. In addition to being rich in protein, cellulose, amino acids, vitamins, major and trace mineral elements, leafy vegetables also contain pigment substances, and many leafy vegetables also contain sugar (carbohydrate) and aroma substances. , Some leafy vegetables contain special functional nutrients such as flavonoids and polysaccharides that are not found in root yellow vegetables. For example, the protein content of pepper leaves is many times higher than that in peppers. Leafy vegetables are mostly seasonal and difficult to keep fresh. At present, most of the processing methods for leafy vegetables are dried. This kind of preservation method only loses the shape, flavor, color and texture of the leafy vegetabl...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/226A23L19/20A23L27/20
CPCA23L19/20A23L27/00
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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