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Processing method of instant vegetable cakes

A processing method and technology for vegetable cakes, applied in the field of ready-to-eat food, can solve the problems of poor safety and health care, excessive salt or sugar and other additives, and achieve the effects of soft taste, reduction of pectin loss, and reduction of additives and calories.

Active Publication Date: 2014-05-28
于兴洲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the technical problem that the existing ready-to-eat vegetables contain too much salt or sugar and other additives, and have poor safety and health care, and provide a processing method for instant vegetable cakes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0014] Specific embodiment one: the processing method of the instant vegetable cake of the present embodiment is carried out according to the following steps:

[0015] 1. Take clean dried vegetables, peels and food seasonings;

[0016] 2. Grinding the dried vegetables and fruit peels to a particle diameter of ≤1mm to obtain a mixed powder of dried vegetables;

[0017] 3. Spray calcium hydroxide aqueous solution into the dried vegetable mixed powder, and mix evenly; wherein the mass concentration of calcium hydroxide aqueous solution is 0.5% to 1%; the amount of calcium hydroxide aqueous solution added to each kilogram of dried vegetable mixed powder is 100g to 200g;

[0018] Four, steam the dried vegetables mixed powder processed through step 3;

[0019] 5. Add citric acid or vinegar to the dried vegetable mixed powder processed in step 4, stir evenly, then add food flavoring agent, and after mixing evenly, press into cake embryo; 3 times of the amount of substance of calciu...

specific Embodiment approach 2

[0021] Embodiment 2: This embodiment differs from Embodiment 1 in that the dried vegetables described in step 1 are one or a combination of dried algae, wild vegetables, common vegetables and edible fungi. Others are the same as in the first embodiment.

[0022] When the dried vegetables in this embodiment are a composition, various dried vegetables are combined in arbitrary ratios.

specific Embodiment approach 3

[0023] Embodiment 3: This embodiment is different from Embodiment 2 in that the algal vegetables are kelp or seaweed. Others are the same as in the second embodiment.

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Abstract

The invention relates to processing methods of instant food, particularly to a processing method of instant vegetable cakes, and aims to solve the technical problems that additives such as salt, sugar and the like contained in existing instant vegetables are too high and the safety health care performance is poor. The method comprises the steps as follows: weighing dried vegetables, peels and food flavor agents, crushing the dried vegetables and the peels, then spraying a calcium hydroxide aqueous solution, evenly mixing and steaming the mixture, adding citric acid or vinegar, evenly stirring the mixture, adding the food additives, evenly mixing the mixture, pressing the mixture into cake blanks, and drying the cake blanks to obtain the instant vegetable cakes. The instant vegetable cakes belong to heath care food and are low in heat quantity, high in calcium and capable of meeting requirements of people of all ages.

Description

technical field [0001] The present invention relates to ready-to-eat foods. Background technique [0002] Our country has a vast territory and a wide variety of vegetables. In order to facilitate storage and transportation, people in many places have the habit of drying vegetables into dried vegetables. At present, people usually wash the dried vegetables and eat them after cold dressing or heating. It is convenient for people to eat during business trips or other leisure time. And the various nutrients contained in vegetables are indispensable for people's daily life and health. The instant vegetables that can be seen on the market are fresh and soaked, and the salt content is high. Blood pressure and other diseases. Existing ready-to-eat vegetables also have the situation of adding additives such as glue and sugar, which cause the heat of food to be too high. As the application number is 201110134693. , existing ready-to-eat vegetables can't meet modern people's require...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L3/3508A23L19/07A23L19/09A23L33/00A23L33/16A23V2002/00A23V2200/30A23V2200/32A23V2250/1578
Inventor 于兴洲于瀛
Owner 于兴洲
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