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
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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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