Vinasse-made root vegetable flavored food and production process thereof

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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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.