Flavored dried ballonflower and preparation method thereof

A technology of jellyfish and auxiliary materials, which is applied in the field of food processing, can solve the problems of not seeing jellyfish, etc., and achieve the effect of simple and easy preparation method, rich nutrition, and convenient portability

Inactive Publication Date: 2014-12-10
SHUCHENG SHENGGUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the prior art, there is no report of making the seasoned mo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1

[0023] Prepare 100 kg of seasoned wild zest. Prepare the ingredients first, prepare the main ingredient: 77.3kg of wild stinga;

[0024] Accessories: dried chili ring 0.22kg; white sesame seeds 0.77 kg; sugar 2.5 kg; salt 2.3 kg; yeast extract 1.53 kg; monosodium glutamate 0.82 kg; citric acid 0.07 kg; calcium lactate 0.07 kg; vegetable acid 0.11 kg; sesame oil 2.3 kg; Salad oil 5.4 kg; capsaicin 0.01 kg; cold water 6.6 kg.

[0025] The preparation of seasoning and seasoning mountain zest includes the following specific steps:

[0026] Peel the fresh wild zest, cut into 3-5mm filaments, cool to make dried vegetables; cool to make dried vegetables; soak the dried vegetables in 80℃ boiling water for 2 hours to recover; use cold water to dissolve the remaining The auxiliary materials are added to the above-mentioned mountain zest, stirred evenly, vacuum-packed, and sterilized in boiling water at 90-92°C for 65 minutes to prepare.

Example Embodiment

[0027] Example 2

[0028] Prepare the ingredients first, prepare the main ingredient: 77.2kg of wild zest;

[0029] Accessories: dried chili ring 0.21kg; white sesame seeds 0.76 kg; sugar 2.6 kg; salt 2.2 kg; yeast extract 1.54 kg; monosodium glutamate 0.83 kg; citric acid 0.07 kg; calcium lactate 0.08 kg; vegetable acid 0.12 kg; sesame oil 2.4 kg; Salad oil 5.5 kg; capsaicin 0.011 kg; cold water 6.7 kg.

[0030] The preparation method is as in Example 1.

Example Embodiment

[0031] Example 3

[0032] Prepare the ingredients first, prepare the main ingredient: 77.4kg of wild stinging vegetables;

[0033] Accessories: dried chili ring 0.23 kg; white sesame seeds 0.78 kg; white sugar 2.5 kg; salt 2.4 kg; yeast extract 1.52 kg; monosodium glutamate 0.81 kg; citric acid 0.07 kg; calcium lactate 0.06 kg; plant acid 0.10 kg; sesame oil 2.2 kg; Salad oil 5.3 kg; capsaicin 0.009 kg; cold water 6.5 kg.

[0034] The preparation method is as in Example 1.

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PUM

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Abstract

The invention belongs to the field of food processing, and discloses flavored dried ballonflower and a preparation method thereof. The flavored dried ballonflower contains a main material including 77.2-77.4 percent of dried ballonflower and auxiliary materials including 0.21-0.23 percent of dried chilli rings, 0.76-0.78 percent of white sesame seeds, 2.5-2.6 percent of white sugar, 2.2-2.4 percent of edible salt, 1.52-1.54 percent of a yeast extract, 0.81-0.83 percent of monosodium glutamate, 0.07 percent of citric acid, 0.06-0.08 percent of calcium lactate, 0.10-0.12 percent of vegetable acid, 2.2-2.4 percent of sesame oil, 5.3-5.5 percent of salad oil, 0.009-0.011 percent of paprika red pigment and 6.5-6.7 percent of cold boiled water. The flavored dried ballonflower disclosed by the invention belongs to green food, tastes delicious, is rich in nutrition, meets a requirement of the popular taste and is convenient to carry; the preparation method is simple, feasible and low in cost.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a seasoned jellyfish with jellyfish as the main ingredient and a preparation method thereof. Background technique [0002] Shanzhai, also known as Gongcai, can be cultivated artificially and is mainly produced in Guoyang, Anhui. [0003] Gongcai is an annual herbaceous plant with bright green color, refreshing texture, and a taste like jellyfish. It has high edible value. More than 2,200 years, it is a pure natural green high-grade dehydrated vegetable. During the Qianlong period of the Qing Dynasty, it was paid tribute to the imperial court, and it was paid tribute to the imperial court year after year, so it is called "tribute dish". Because of its sound, crisp and refreshing taste, Premier Zhou Enlai vividly called it "Xingcai" in the 1960s, also known as "mountain sting vegetable". Containing glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc., it has cert...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L27/00A23L19/00A23L27/10A23L33/145
Inventor 张先华张甫来
Owner SHUCHENG SHENGGUI FOOD
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