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Processing method of dried mustard leaf

A processing method and technology of drying mustard, applied in the direction of preservation of fruits/vegetables through radiation/electrical treatment, food preservation, food preparation, etc., can solve the problems of unfavorable large-scale industrial production, long natural air-drying production cycle, browning of mustard, etc. Achieve the effects of easy long-term storage, low cost, and delaying oxidative deterioration

Inactive Publication Date: 2014-12-17
尹大建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the traditional drying of mustard is natural air drying and drying. The production cycle of natural air drying is long, which is not conducive to large-scale industrial production; in industrial large-scale production, hot air drying is often used. Although it can greatly improve the yield and efficiency, due to The temperature is high, browning and reddening often occur in mustard, and the quality of the obtained product is poor after rehydration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Select the fresh stems and peel off the old leaves with mustard greens, put them in a rolling washing machine, and wash them with clean water to remove soil and impurities.

[0026] (2) Put the cleaned mustard greens into a slicer, and cut each mustard green into four evenly sized mustard greens.

[0027] (3) Put the mustard greens into the color protection solution immediately after being cut into pieces, pick up the mustard pieces immediately after being completely submerged, the composition and mass percentage of the color protection solution are: tea polyphenols 5%, sodium salt 4%, inositol six Phosphoric acid 2% and butyl hydroxyanisole 2%, the balance is pure water.

[0028] (4) Put the mustard greens into the dryer for the first drying, the drying temperature is 80°C, and the drying time is 20 minutes. After the first drying is completed, spread the mustard greens evenly and thinly on the clean flat ground immediately. Make the mustard emit hot steam and coo...

Embodiment 2

[0032] (1) Select the fresh stems and peel off the old leaves with mustard greens, put them in a rolling washing machine, and wash them with clean water to remove soil and impurities.

[0033] (2) Put the cleaned mustard greens into a slicer, and cut each mustard green into four evenly sized mustard greens.

[0034] (3) Put the mustard greens into the color protection solution immediately after being cut into pieces, pick up the mustard pieces immediately after being completely submerged, the composition and mass percentage of the color protection solution are: 3% tea polyphenols, 2% sodium salt, inositol six Phosphoric acid 1% and butyl hydroxyanisole 1%, the balance is pure water;

[0035] (4) Put the mustard greens into the dryer for the first drying, the drying temperature is 75°C, and the drying time is 25 minutes. After the first drying is completed, spread the mustard greens evenly and thinly on the clean flat ground immediately. Make the mustard emit hot steam and coo...

Embodiment 3

[0039] (1) Select the fresh stems and peel off the old leaves with mustard greens, put them in a rolling washing machine, and wash them with clean water to remove soil and impurities.

[0040] (2) Put the cleaned mustard greens into a slicer, and cut each mustard green into four evenly sized mustard greens.

[0041] (3) Put the mustard greens into the color protection solution immediately after being cut into pieces, pick up the mustard pieces immediately after being completely submerged, the composition and mass percentage of the color protection solution are: tea polyphenols 4%, sodium salt 3%, inositol six Phosphoric acid 1% and butyl hydroxyanisole 1%, the balance is pure water;

[0042](4) Put the mustard greens into the dryer for the first drying, the drying temperature is 68°C, and the drying time is 30 minutes. After the first drying is completed, spread the mustard greens evenly and thinly on the clean flat ground immediately. Make the mustard emit hot steam and cool...

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PUM

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Abstract

The invention discloses a processing method of dried mustard leaf. The method comprises the processes of peeling, cleaning, cutting to form blocks, carrying out color protection, drying, packaging and disinfecting. The method is characterized in that the method concretely comprises the following steps: choosing fresh mustard leaves, removing old leaves, cleaning, cutting to form mustard leaf blocks, instantly putting the mustard leaf blocks in a color protection solution, carrying out hot air cycle drying airing three times to obtain dried sliced carrots, carrying out vacuum drying, and disinfecting to obtain the dried mustard leaf. The processing method of the dried mustard leaf is simple, and the dried mustard leaf obtained through the method has the characteristics of unchanged color, long preservation time, good quality and the like.

Description

technical field [0001] The invention relates to the field of agricultural by-product processing, in particular to a processing method of dried mustard. Background technique [0002] Mustard, [Latin name] Brassica juncea (L.) Czern. et Coss. Mustard is Brassica cruciferae (Cruciferae), which is an annual or biennial herb. Mustard greens are rich in vitamin A, vitamin B complex, vitamin C and vitamin D. Mustard contains a large amount of ascorbic acid, which is a highly active reducing substance. It participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain to use oxygen, and has the effect of refreshing the mind and relieving fatigue. Secondly, it also has the functions of detoxification and swelling, which can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used to assist in the treatment of infectious diseases. Mustard greens...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L3/16A23L3/3463A23L3/26A23L19/00
CPCA23B7/015A23L19/03A23V2002/00
Inventor 尹大建陈丽香
Owner 尹大建
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