Preparation method, eating method and preparation system of instant vegetables
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A production system and vegetable technology, applied in food drying, food science, etc., can solve the problems of single vegetable mix, easy loss of nutrients, and inability to eat, and achieve the effects of reducing volume, ensuring absorption, and reducing workload
Inactive Publication Date: 2016-01-27
王兢
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[0004] However, through careful study, it can be found that there are still some problems to be improved in these patented technologies
If the control of the processing conditions of vegetables is not considered, the types of vegetables are relatively single, the nutrients are easily lost during the production process, it is inconvenient to eat, and it cannot be eaten after being heated in the wild, etc.
Method used
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Embodiment 1
[0067] Select high-quality and fresh carrots, purple cabbage and green peppers. After sorting by sorting equipment 1, the high-quality vegetables obtained by sorting are sent to cleaning equipment 2 for cleaning. The cleaned vegetables are cut into suitable pieces by cutting equipment 3. size, then dehydrated with dehydration equipment 41 to make dried vegetables.
[0068] In the condiment spraying equipment 5, seasonings such as salt are added to the edible oil and mixed, and heated to about 100 ° C, while spraying on the dried vegetables in the dried vegetable stir-frying equipment 6, while the dried vegetable stir-frying equipment 6 Stir and fry the dried vegetables for about 5 minutes.
[0069] After cooking oil and condiments are soaked into the vegetables and the vegetables are fried, the dried vegetables are dehydrated with the dried vegetable dehydration equipment 42 to make finished dried vegetables.
[0070] According to the mass ratio of carrot: purple cabbage: gre...
Embodiment 2
[0077] Select high-quality and fresh carrots, purple cabbage, green peppers, evergreens, shiitake mushrooms and green onions, and after sorting by sorting equipment 1, send the sorted high-quality vegetables to cleaning equipment 2 for cleaning. The equipment 3 is cut into a suitable size, and then dehydrated with a dehydration equipment 41 to make dried vegetables.
[0078] In the condiment spraying equipment 5, seasonings such as salt are added to the edible oil and mixed, and heated to about 100 ° C, while spraying on the dried vegetables in the dried vegetable stir-frying equipment 6, while the dried vegetable stir-frying equipment 6 Stir and fry the dried vegetables for about 5 minutes.
[0079] After cooking oil and condiments are soaked into the vegetables and the vegetables are cooked, the dehydration equipment 42 is used to dehydrate the vegetables to make finished dried vegetables.
[0080] According to the mass ratio of carrot: purple cabbage: green pepper is 1:3:1...
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Abstract
The invention discloses a method for manufacturing and eating convenient vegetables and a manufacturing system of convenient vegetables. The manufacturing method comprises the following steps: sorting, cleaning, slitting and dehydrating vegetable raw materials, and manufacturing dried vegetables; adding condiments into edible oil for mixing, heating, spraying the heated condiments and edible oil to the dried vegetables, blending and frying the vegetables while spraying until the dried vegetables are fried thoroughly; performing secondary dehydration on the fried dried vegetables, and manufacturing finished dried vegetables; and finally, mixing, cooling and packaging different kinds of finished dried vegetables according to the weight ratio according to an ingredient list, and manufacturing the convenient vegetables. The eating method comprises the following steps: putting the convenient vegetables into a container, pouring water, stirring, draining excessive water after water of the convenient vegetables is restored, and directly eating the vegetables. According to the method, the vegetable manufacturing workload is greatly reduced, and the manufacturing process is simple. Moreover, the amount of condiments in the vegetables and the corresponding processing conditions can be accurately controlled in the processing process, and nutritional ingredients in the vegetables are fully preserved.
Description
technical field [0001] The invention relates to the field of preparation and consumption of instant food, in particular to a production method, eating method and production system of instant vegetables. Background technique [0002] With the improvement of living standards, people pay more and more attention to the intake of various nutrients based on vitamins, especially edible vegetables. However, in some special cases, such as field work, travel, business trips, etc., it is often inconvenient for people to cook vegetables, so the amount of vegetables eaten every day will be greatly reduced, resulting in the lack of corresponding nutrients that the human body needs to ingest. Adequate supply is not conducive to good health. [0003] In order to solve the problem of fast cooking and eating vegetables, many institutions and individuals have conducted research and applied for relevant patents. Such as the fast food instant vegetable rice with the patent application number C...
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Application Information
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