Vinasse-made root vegetable flavored food and production process thereof

A technology for flavor and vegetables, which is applied to the field of processed root vegetable flavor food and its production technology, can solve the problems of unsatisfactory shape, unsatisfactory flavor, unfavorable color and luster, and achieves the advantages of good palatability, increased appetite and simple production process. Effect

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

Benefits of technology

This patented technology allows gardening plants like radish (Raphanus) tuberosum bulbs grown throughout Europe), cranberries, cherry seeds, peaches, etc., to produce smoother shredded pieces called floury roots instead of raw ones. These flours stick together easily without losing them during cutting processes. They also contain added ingestive substances such as sugar, vinegar, salt, ginger ale, lemonadexta, vanilla extract, citric acid, carboxymethyl cellulose sodium solution, polyvinyl alcohol, polyglycerol ester oil, procaine hydrochloride, guayulethrin powder, chelating agents, preservatives, colorants, odorings, sweetness enhancements, solvents, water, oxygen barrier properties, antioxidant qualities, lubricity, thickening characteristics, softeniness, moisturizing benefits, and improve storage stability over long periods under refrigerator conditions. It provides various types of culinary items including savory greens, green tea leaves, roasted coffee bean sprouts, spicy curdatoes, saffron crockery, favalets, strawberry twigs, and other traditional cooked meals made from these materials.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the taste, texture, appearance or smell (flavors) of different food items like salted peppercornmeals during processing by creating better solutions that can enhance their overall appeal over time while also addressing issues with current methods used on these materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] According to steps (1)-(6) of the above-mentioned production process, distilled rhizome vegetable-flavored food is produced, wherein the vegetables in step (1) are white radishes; in step (2), sliced ​​vegetables are used; in step (3) Drying in water until the water content is 25%; the flavor pickling solution in step (4) is prepared by taking 1 kg of distiller's grains from brewing red wine and 300 mesh powder of flavor seasoning (such as 100 g of Chinese prickly ash, 50 g of star anise, 50 g of cinnamon, 200 g of pepper, ginger 50g, cloves 30g, monosodium glutamate 20g, salt 1500g) 2kg after mixing, add 30kg of pure water, soak at room temperature for 8 hours, then heat at 45°C for 8 hours to get the juice, filter the filtrate with a 500-mesh industrial filter cloth, put it into the pot, Concentrate and dilute to 10kg with slow fire to obtain a flavor pickle solution; in step (5), add 30 kg of vegetable slices from step (3) to the flavor pickle solution prepared in ste...

Embodiment 2

[0031] According to the steps (1)-(6) of the above-mentioned production process, the processed root vegetable flavor food is produced, wherein the vegetables in the step (1) are carrots; the vegetables in the step (2) are sliced ​​vegetables; and the vegetables in the step (3) are Air-dry until the water content is 20%; the flavor pickling solution in step (4) is prepared by mixing 1 kg of distiller's grains from brewing red wine with 150 mesh powder of flavor seasoning (such as 1500 g of salt, 300 g of pepper, and 200 g of Chinese prickly ash), and then add 30kg of pure water, soaked at room temperature for 8 hours, then heated at 40°C for 8 hours to get the juice, filtered with a 500-mesh industrial filter cloth to obtain the filtrate, put it into a pot, heated it with a slow fire, concentrated it to 10kg, and obtained a flavored pickle solution; In step (5), 30kg of vegetable strips from step (3) are added to the flavored pickling solution prepared in step (4), mixed evenly,...

Embodiment 3

[0033]According to the steps (1)-(6) of the above-mentioned production process, the processed rhizome vegetable-flavored food is produced, wherein the vegetables in the step (1) are kohlrabi; the vegetables in the step (2) are sliced ​​vegetables; the step (3) Dry in the sun until the water content is 22%; the flavor pickling solution in step (4) is prepared by taking 1 kg of distiller's grains from brewing red wine and 80 mesh powder of flavor seasoning (such as five-spice powder 100g, sodium glutamate 20g, cumin 30g ) mixed with 1850g of soy sauce, add 30kg of pure water, soak at room temperature for 8 hours, then heat at 40°C for 8 hours to get the juice, filter the filtrate with a 500-mesh industrial filter cloth, put it into a pot, heat it with a slow fire and concentrate it to 10kg , to obtain flavored pickling solution; wherein in step (5), 30 kg of vegetable slices in step (3) are added to the flavored pickling solution prepared in step (4), mixed evenly, put into a pic...

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PUM

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Abstract

The invention particularly discloses a vinasse-made root vegetable flavored food and a production process thereof. The vinasse-made root vegetable flavored food is characterized by being prepared from red radishes or white radishes or carrots or kohlrabies or preserved szechuan pickle heads or Chinese artichoke or ginger or allium chinensis or rutabaga or horseradish or alpinia japonica or common beets or jerusalem artichoke or sweet potatoes or taros or potatoes or Chinese yams or burdock or platycodon grandiflorum, and being prepared by the steps of washing the material; slicing or slitting; airing; blending the aired material with flavored pickling material liquid; immersing; and packaging and sterilizing. According to the vinasse-made root vegetable flavored food, the root vegetables are sliced or slit, are aired and rubbed and are immersed by the flavored pickling material liquid; the root vegetable flavored food is delicious in taste, is crispy and tender in mouth feel, and is good in palatability; the inherent unique mouth feel and nutritional ingredients of the root vegetables are kept to the greatest extent, and meanwhile, aromatic substances are added into the pickled vegetable slices or strips, so that the food is mellow and delicious in mouth feeling, the appetite of people is enhanced and a novel product is added to pickled vegetables.

Description

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Claims

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Application Information

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Owner 徐州绿之野生物食品有限公司
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