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Production technique for vegetables

A production process and vegetable technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of disgust, coriander taste, taste and nutritional value decline, etc.

Inactive Publication Date: 2014-10-01
曹军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention solves the defects such as the nausea caused by frequent consumption of various pickled vegetables sold in the domestic market, and the decrease of coriander flavor, mouthfeel and nutritional value, etc., and fills people's new demand for pickled vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: First put 100kg of fresh cabbage on the concrete floor to dry for 72 hours, then clean the dried cabbage, dry in air, and chop. Then marinate with 4kg salt for 72 hours, then add 1kg of vegetable oil, 1kg of sugar, 0.5kg of Chinese prickly ash, 0.5kg of natural spices, mix well and put it in a jar to marinate for 72 hours, then take it out and vacuum pack it to get this product.

Embodiment 2

[0008] Embodiment 2: First put 200kg of fresh cabbage on the cement floor to sun for 96 hours, then clean the sun-dried cabbage, dry in air, and chop. Then marinate with 8kg salt for 96 hours, then add 2kg of vegetable oil, 2kg of sugar, 1kg of Chinese prickly ash, 1kg of natural spices, mix well and put it in a jar to marinate for 96 hours, then take out the product in vacuum packaging afterwards.

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PUM

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Abstract

The invention relates to a production technique for vegetables. According to the production technique for vegetables, 1, the product is prepared from the following constituents in ratio by weight: 93% of Chinese cabbage, 4% of salt, 1% of vegetable oil, 1% of sugar, 0.5% of pepper and 0.5% of natural spices; and 2, a preparation method comprises the following steps of: (1) airing fresh Chinese cabbage for 3-4 days at first; (2) cleaning the cleaned Chinese cabbage, drying and chopping; (3) salting for 3-4 days with salt; (4) salting for 3-4 days with vegetable oil, sugar, pepper and natural spices; and (5) packaging in a vacuum.

Description

technical field [0001] The invention relates to a vegetable production process. Background technique [0002] At present, there are many kinds of pickled vegetables sold in the domestic market, and there are many pickling methods. The nutrition, hygiene, safety and quality standards are different, and sometimes the quality declines, and the taste, mouthfeel and fragrance are not good. A kind of coriander preparation method of the present invention has to meet hygienic, safety quality standard for this reason, has characteristics such as fragrant, sweet, crisp, hot, fresh and tender, can't stop eating. Contents of the invention [0003] The invention solves the deficiencies such as disgust, coriander taste, mouthfeel and nutritional value of various pickled vegetables sold in the domestic market, etc., and fills people's new demand for pickled vegetables. [0004] The vegetable of the present invention is prepared from the following components in the following weight ratio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 曹军
Owner 曹军
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