Processing method for leafy vegetable grain flavor food

A processing method and technology of vegetable lees processing, which is applied in the processing of leafy vegetable lees flavor food and the processing field of leafy vegetable pickles, can solve the problem of losing leafy vegetable shape, flavor color and texture, nutritional components and its taste discount, shape Unsatisfactory and other problems, to achieve good market prospects, improve life taste, and good product palatability

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. Many defects such as good, monotonous mouthfeel, bad color and unsatisfactory shape, all pickled pickles taste will also cause people's fear of food and feelings, therefore, the pickling technology of existing leafy vegetables must be improved, To meet 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

[0027] (1) Choose carrot cherry blossoms that are free from mildew, rot, pests and diseases, and fresh, with thick leaves and fresh texture; (2) Pick carrot cherry blossoms clean, remove old leaves, yellow leaves, rotten leaves and old stems, After stalking, rinse with clean water, then immerse in an aqueous solution containing 2% by weight of salt, 0.25% of citric acid and 0.1% of ascorbic acid for 30 minutes to protect the color, remove it, and then rinse with running water Clean and dry the surface moisture of carrot cherries; (3) Spread the carrot cherries that have undergone color protection treatment and moisture control on a bamboo mat in a ventilated and sunny place to dry. During the drying period, rub once every 4 hours and dry until the carrots are dry. When the water content of cherry blossoms is 65%, put it away for later use; (4) Take 10 kg of distiller's grains for brewing red wine and 16 kg of table salt, mix and stir evenly, and prepare marinated grains for lat...

Embodiment 2

[0029] (1) Choose cabbage that has no mildew, no rot, no pests and diseases, fresh, thick leaves, and fresh texture as raw materials; (2) Pick the cabbage clean, remove old leaves, yellow leaves, rotten leaves and old stems , rinsed with clean water, then soaked in an aqueous solution containing 2% by weight of salt, 0.25% of citric acid and 0.1% of ascorbic acid for 30 minutes to protect the color, then fished out, rinsed with running water, Control the surface moisture of dried cabbage; (3) Spread the cabbage 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 once every 4 hours until the water content of the cabbage is 60 %, put it away for later use; (4) take 10 kg of distiller's grains for brewing red wine and 22 kg of table salt, mix and stir evenly, and prepare marinated grains for later use; (5) use 32 kg of marinated grains obtained in (4) 1 kg and (3) 128 kg of cabbag...

Embodiment 3

[0031](1) Select lettuce leaves that are free from mildew, rot, pests and diseases, fresh, thick leaves, and fresh in texture as raw materials; (2) Pick lettuce leaves clean, remove old leaves, yellow leaves, rotten leaves and old stems After stalking, rinse with clean water, then immerse in an aqueous solution containing 2% by weight of salt, 0.25% of citric acid and 0.1% of ascorbic acid for 30 minutes to protect the color, remove it, and then use flowing water Rinse well, and control the surface moisture of lettuce leaves; (3) spread the lettuce leaves that have undergone color protection treatment and moisture control on bamboo mats in a ventilated and sunny place to dry, and rub them every 4 hours during the drying period. When the water content of the lettuce leaves is 55%, put them away for later use; (4) Take 10 kg of distiller’s grains from brewing red wine and 20 kg of table salt, mix and stir evenly, and make marinated grains for later use; (5) Use (4) to get 30 kg ...

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PUM

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Abstract

The invention relates to the field of food processing and in particular relates to a processing method for leafy vegetable grain flavor food. The processing method comprises the technical steps of (1) raw material selection; (2) raw material treatment; (3) air-drying; (4) pickling grain preparation; (5) pickling; (6) leafy vegetable arrangement; (7) seasoning; (8) package and sterilization. According to the method, leafy vegetables are steeped through grain stillage for making red wine, so that the fixed unique taste and the nutrient components of the leafy vegetables are kept; furthermore, special flavor fragrant substances are added, so that the color, the fragrance, the flavor and the quality of the leafy vegetables are improved, and more people can enjoy the table dish with rich nutrition and delicious taste. The method disclosed by the invention is simple, easy to operate and low in cost and is suitable for mass consumption; the processed leafy vegetable grain flavor food tastes brittle, mellow and delicious, has a unique flavor, is instant-to-eat and is a convenient and fashionable table delicacy.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a processing method of leafy vegetable pickles, in particular to a processing method of flavor food made from distilled leaf vegetable. 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,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/22A23L1/30A23L33/10
CPCA23L19/20A23L27/00A23L33/10A23V2002/00A23V2200/08A23V2200/30
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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