Processing method of low-salt instant mei-tsai

A processing method and technology of preserved vegetables are applied in the processing field of low-salt instant preserved vegetables to achieve the effects of crisp taste, elimination of nitrite, and strong aroma of preserved vegetables

Inactive Publication Date: 2014-03-19
李春娣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method is a method of processing instant plum vegetables with low cost and relatively simple technology, artificial additives are still used in the processing process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 The low-salt instant plum vegetables of this implementation are prepared according to the following steps:

[0019] (1) Rinse the plum vegetables with clean water to remove the surface salt, cut the plum vegetables about 0.5cm 3 Put the small particles in a clean water pool, add 1 times the quality of plum vegetables and soak for about 30 minutes, then rinse with clean water, repeat 2-3 times;

[0020] (2) Soak the washed meicai granules in a regulator made of ascorbic acid, tea polyphenols and citric acid in a ratio of 4:6:1 for 30 minutes, and use ultrasonic waves with a frequency of 30 kHz and a voltage of 40 V for 30 minutes. Process for 10 minutes, then pick up and drain;

[0021] (3) The drained meicai granules are sterilized at 90°C for 20 minutes;

[0022] (4) After the sterilization is finished, put 500g / package into the packaging bag filled with 0.05% potassium sorbate solution by mass of plum vegetables in advance, and then vacuumize.

[0023]...

Embodiment 2

[0024] Embodiment 2 The low-salt instant plum vegetables of this implementation are prepared according to the following steps:

[0025] (1) Rinse the plum vegetables with clean water to remove the surface salt, cut the plum vegetables about 0.5cm 3 Put the small particles in a clean water pool, add 2 times the mass of plum vegetables to soak for about 35 minutes, then rinse with clean water, repeat 2-3 times;

[0026] (2) Soak the washed meicai granules in a conditioner made of ascorbic acid, tea polyphenols and citric acid in a ratio of 4:6:1 for 20 minutes, while soaking with ultrasonic waves with a frequency of 50 kHz and a voltage of 40 V Process for 20 minutes, then pick up and drain;

[0027] (3) The drained meicai granules are sterilized at 100°C for 15 minutes;

[0028] (4) After the sterilization is completed, put 500g / package into the packaging bag filled with 0.01% sodium benzoate solution of 0.05% of the mass of plum vegetables in advance, and then vacuumize.

...

Embodiment 3

[0030] Embodiment 3 The low-salt instant plum vegetables of this implementation are prepared according to the following steps:

[0031] (1) Rinse the plum vegetables with clean water to remove the surface salt, cut the plum vegetables about 0.5cm 3 Put the small particles in a clear water pool, add 1.5 times the mass of plum vegetables and soak in clear water for about 30 minutes, then rinse with clear water, repeat 2-3 times;

[0032] (2) Soak the washed meicai granules in a conditioner made of ascorbic acid, tea polyphenols and citric acid in a ratio of 4:6:1 for 40 minutes, while soaking with ultrasonic waves with a frequency of 10 kHz and a voltage of 40 V Process for 30 minutes, then pick up and drain;

[0033] (3) The drained meicai granules are sterilized at 100°C for 20 minutes;

[0034] (4) After the sterilization is finished, put 500g / package into a packaging bag that has been pre-injected with a 1:1 mixture of potassium sorbate solution and sodium benzoate solutio...

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PUM

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Abstract

The invention discloses a processing method of low-salt instant mei-tsai. The processing method specifically comprises the steps of firstly, washing mei-tsai with clear water to remove salt on the surface, dicing the mei-tsai, and washing in a clear water basin; then soaking the cleaned diced mei-tsai in a regulating agent for 20-40 min, and meanwhile, carrying out ultrasonic treatment with a frequency of 10-50 kHz and a voltage of 40V for 10-30 min; sterilizing at a temperature of 90-100 DEG C for 15-20 min; and after the sterilization is ended, loading in a packaging bag according to the production request, and vacuumizing to obtain the low-salt instant mei-tsai. On the premise of ensuring the feature of traditional mei-tsai, nitrite generated in the mei-tsai pickling process can be completely eliminated by combining ultrasonic treatment with the regulating agent, the potential risk of the nitrite in the mei-tsai to a human body is reduced, and the instant mei-tsai product with low salt content is obtained; meanwhile, the antiseptic preservation effect of the mei-tsai under the low salt condition is also guaranteed. The obtained low-salt instant mei-tsai is slightly yellow, keeps the thick mei-tsai flavor, and is crisp and tasty in mouth feel.

Description

technical field [0001] The invention relates to a processing method of instant plum vegetables, in particular to a processing method of low-salt instant plum vegetables. Background technique [0002] Plum vegetables and mustard greens belong to the same species and have similar shapes. Because of their strict requirements on the climate, they are generally only planted in autumn and winter. One of the varieties. The marinated pickled vegetables are yellow in appearance, with a small amount of salt separated out, soft to the touch, rich in aroma of plum vegetables, crisp and refreshing, not cold, not dry, not wet, not hot, not only unique One dish can be used as an ingredient to make steamed pork with preserved vegetables, steamed beef with preserved vegetables, steamed fresh fish with preserved vegetables and other dishes. According to reports, plum vegetables contain 5.7% sugar, 5.6% protein, and contain a variety of vitamins, 17 kinds of amino acids, and 7 trace element...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/015A23L19/20A23L5/20
CPCA23L5/20A23L5/32A23L19/20A23V2002/00A23V2250/032A23V2250/708A23V2250/214A23V2300/24A23V2300/48
Inventor 李春娣
Owner 李春娣
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