Preparation method of dried vegetables

Abstract

The invention relates to a preparation method of dried vegetables. The preparation method comprises the following steps: harvesting fresh vegetables; removing roots and rotten leaves; blanching and boiling, and airing; fermenting and pickling; and dehydrating to obtain the dried vegetables. The dried vegetables prepared by the preparation method of the dried vegetables have good color and luster, good flavor and crispy and refreshing taste, and has abundant nutritional and health functions; and furthermore, the content of nitrite in the dried vegetables is low and the health of eaters is ensured.

Description

technical field [0001] The invention relates to the field of food processing of preserved vegetables, in particular to a preparation method of preserved vegetables. Background technique [0002] Preserved vegetables are as famous as pickled mustard and pickled vegetables, and they are the three famous traditional pickled vegetables in my country. Meicai is a specialty of Huizhou, Guangdong, also known as "Huizhou Gongcai". The fresh plum vegetables used by rural people are made through multiple processes such as drying, selection, and floating salt. The color is golden, the aroma is tangy, sweet and refreshing, not cold, dry, wet, or hot. , It can be used as ingredients to make steamed pork with preserved vegetables, steamed beef with preserved vegetables, steamed fresh fish with preserved vegetables and other dishes. The cultivation of plum vegetables has a history of nearly 400 years. At present, the planting area of ​​plum vegetables has reached more than 60,000 mu, and...

AI Technical Summary

Problems solved by technology

[0006] In addition, plum vegetables and mustard greens belong to the same species, and both have a certain degree of bitterness. If the plum vegetables are not treated in the pretreatment stage, the bitterness and astringency will greatly affect the flavor of the plum vegetables.

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