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Production method of pickled vegetable particles used as seasoning

A production method and technology of dipping cabbage, which are applied in the directions of food preparation, food drying, food ingredients, etc., can solve the problems such as condiments that have not yet been made into dipping cabbage, and achieve the effect of rich amino acid content.

Active Publication Date: 2015-06-24
ZHEJIANG QIUMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no report on making Dao Ducai into a condiment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1, a kind of production method of the scallop granule as condiment, carries out following steps successively:

[0019] 1) Take the dried farm vegetables, put them in an oven at 50-60°C, dry them until the moisture content is ≤5%, and then crush them until they pass through a 300-mesh sieve; obtain the ground dried vegetables;

[0020] 2) Weigh 2g of the farm dried vegetable powder obtained in step 1), 1g of water-soluble starch and 1g of maltodextrin, and stir and mix;

[0021] 3) First, add 0.5ml of ethanol solution with a volume concentration of 50% to the mixture obtained in step 2); after uniform mixing, make granules that can pass through a 20-mesh sieve; then dry the granules in an oven at 50-60°C Dried until the water content is ≤5%; get Daoducai granules.

[0022] Amino acid analyzer was used for analysis, and the amino acid types and contents of the Daoducai granules are shown in Table 1 below.

[0023] Table 1

[0024] Amino acid type

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PUM

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Abstract

The invention discloses a production method of pickled vegetable particles used as a seasoning. The production method comprises the following steps of (1) drying pickled vegetables in a baking oven at the temperature of 50 to 60 DEG C until the moisture content is less than or equal to 5 percent, pulverizing the pickled vegetables, and filtering the pulverized pickled vegetables through a 300-mesh sieve to obtain the pickled vegetable powder; (2) measuring 2g of the pickled vegetable powder obtained in the step (2), and mixing the weighed powder with 0.8g to 1.2g of water soluble starch and 0.8g to 1.2g of maltodextrin; (3) first, adding 0.3ml to 0.7ml of ethanol solution with the volume concentration of 48 to 52 percent into the mixture obtained in the step (2), uniformly mixing the mixture and the solution, preparing the new mixture into particles which can pass through a 20-mesh sieve, and then drying the particles in the baking oven at the temperature of 30 to 60 DEG C until the moisture content is less than or equal to 5 percent to obtain the pickled vegetable particles. The pickled vegetable particles produced through the method are rich in amino acid.

Description

technical field [0001] The invention relates to a method for preparing condiments, in particular to a production process for condiments of daoducai granules. Background technique [0002] Daodu cuisine is a traditional farm dish that has been passed down for thousands of years in the rural areas of Jiande City, Zhejiang Province. It is not only delicious, but also convenient to store and eat, so it is deeply loved by the common people. Due to the complex production process, numerous procedures and unique selection of materials, this dish is unique. Nowadays, there are few folk productions. [0003] Autumn Plum Plum Pork Vegetables are fresh and dew-free "Jiutou mustard" from mountainous and hilly areas, which have been dried, yellowed, selected, old roots removed, washed, dried, cut into sections, dehydrated, salted, kneaded, and stirred Wait for a series of pretreatment procedures, then put the vegetables into the jar, tamp it manually with a wooden stick, and finally se...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/10A23V2002/00A23V2300/10A23V2250/5114A23V2250/5118
Inventor 潘秋梅林美华
Owner ZHEJIANG QIUMEI FOOD