Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof

A flavor and vegetable technology, applied in the fields of food preparation, food science, application, etc., can solve the problems of loss of leafy vegetable shape, flavor, color and texture, nutritional components and its taste discount, and unsatisfactory shape, and achieve a good market prospect. , good palatability, soft texture effect

Active Publication Date: 2014-02-05
徐州绿之野生物食品有限公司
View PDF1 Cites 11 Cited by
  • 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 bet...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028](1) Select potherb mustard without mildew, rot, diseases and insect pests, thick leaves, and fresh texture as raw material; (2) Pick potherb mustard clean, remove old leaves, yellow leaves, rotten leaves, rhizomes, and old stems, and rinse with running water Rinse well, dry out the water, cut into 2 cm sections with a knife, and set aside; (3) Immediately put the cut potherb mustard into 1.5% by weight of salt, 0.1% of sodium metabisulfite, and 0.1% of citric acid and 0.1% ascorbic acid, heated to 100°C in a hot water solution, blanched for 3 minutes, treated for green removal and color protection, then removed, rinsed in pure water for 2 minutes, removed and drained; (4) Rinse and Spread the potherb mustard segments with moisture control on the bamboo curtain, and put them in a ventilated and sunny place to dry. After drying for 4 hours, gather them up and rub them lightly once every 2 hours, and then spread them out to dry. Repeat this process until the moisture content...

Embodiment 2

[0030] (1) Choose lettuce leaves that are free from mildew, rot, diseases and insect pests, thick leaves, and fresh and tender as raw materials; (2) Pick lettuce leaves clean, remove old leaves, yellow leaves, rotten leaves and old stems, and wash them with running water Rinse well, and control the moisture, cut into shreds with a cutter, and set aside; (3) Immediately put the cut lettuce shreds into 1.5% salt, 0.1% sodium metabisulfite, 0.1% citric acid and 0.1% ascorbic acid, heated to 100°C in hot water solution, blanched for 3 minutes, treated for green removal and color protection, then removed, rinsed in pure water for 2 minutes, removed and drained; (4) Rinse and control Spread the lettuce shreds with dry moisture on the bamboo curtain, and put them in a ventilated and sunny place to dry. After drying for 4 hours, gather them up and rub them lightly once every 2 hours, and then spread them out to dry. Repeat this process until the moisture content is reached. When the t...

Embodiment 3

[0032] (1) Choose pepper leaves that are free from mildew, rot, diseases and insect pests, thick leaves, and fresh and tender as raw materials; (2) Pick the pepper leaves clean, remove old leaves, yellow leaves, rotten leaves and old stems, and rinse with running water Rinse well, and control the moisture, cut into shreds with a cutter, and set aside; (3) Immediately put the cut pepper leaf shreds into 1.5% by weight of salt, 0.1% of sodium metabisulfite, 0.1% of citric acid and 0.1% ascorbic acid, heated to 85°C in hot water solution, blanched for 2 minutes, treated for green removal and color protection, then removed, rinsed in pure water for 1 minute, removed and drained; (4) Rinse and control Spread the shredded chilli leaves with dry moisture on the bamboo curtain, and put them in a ventilated and sunny place to dry. After drying for 4 hours, gather them up and rub them lightly once every 2 hours, and then spread them out to dry. Repeat this process until the moisture cont...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a flavored leafy vegetable foodstuff pickled with grains and a preparation method thereof, in particular relates to the field of processing of pickled foods. The preparation method is characterized in that the proper unique mouthfeel and nutritional ingredient of leafy vegetable can be preserved furthest by virtue of utilizing young leafs or young stems which are pickled by a flavored salting solution, and meanwhile, the finished products are fresh delicious and have good flavor, and thus people can enjoy beneficial leafy vegetables and is free from the restrictions of seasons and areas, so that the requirement that people in different seasons and different areas eat the leafy vegetable foodstuff is met in market circulation link, and a new product is added for pickled dishes. The flavored leafy vegetable foodstuff pickled with grains is prepared through the following steps: raw material selecting, raw material handling, deactivating enzymes, protecting color, preparing the flavor salting solution, pickling, packing and sterilizing and the like, the preparation method is simple and economical, and the flavored leafy vegetable foodstuff pickled with grains is suitable for mass consumption, and has very good market prospect.

Description

technical field [0001] The invention belongs to the field of pickled food processing, and in particular relates to a pickled flavor leaf vegetable food and a preparation method thereof. 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 vegetables,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap