Processing method of cabbage preserved with honey

A processing method and technology of pakchoi, applied in the confectionery industry, food preparation, function of food ingredients, etc., can solve the problem of pakchoi instorability, etc., and achieve the effects of enhancing immunity, promoting metabolism, and brittle tissue

Inactive Publication Date: 2015-03-25
宦银琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that pak choy is not resistant to storage, and to provide a processing method of honey-made preserved pak choy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for processing preserved pak choi with honey, the specific operation steps are:

[0016] (1) Material selection: Choose fresh pak choy with short legs, white stems, and green leaves as raw materials, and remove rotten, yellow, and diseased leaves;

[0017] (2) Impurities removal and cleaning: Soak the cabbage in 8% salt water for 45 minutes, then wash the silt, other impurities and some microorganisms attached to the cabbage with running water, and then drain the water;

[0018] (3) Cutting into sections and blanching: cut the vegetables into 2-4cm pieces, put them in hot water at 98°C for 1-2 minutes, turn them up and down during blanching, and blanch them evenly;

[0019] (4) Sugaring: Using the vacuum sugar cooking method, first cook the Chinese cabbage with 32% maltose solution for 25 minutes, then soak it in cold sugar solution for 7 hours, and then use 67% maltose solution to vacuum cook for 36 minutes , add appropriate amount of licorice and caramel, th...

Embodiment 2

[0022] A method for processing preserved pak choi with honey, the specific operation steps are:

[0023] (1) Material selection: Choose fresh pak choy with short legs, white stems, and green leaves as raw materials, and remove rotten, yellow, and diseased leaves;

[0024] (2) Impurity removal and cleaning: Soak the cabbage in 6% salt water for 1-2 hours, then wash the silt, other impurities and some microorganisms attached to the cabbage with running water, and then drain the water;

[0025] (3) Cutting into sections and blanching: cut the vegetables into small pieces of 4-6cm, put them in hot water at 102°C for 50 seconds, turn them up and down during blanching, and blanch them evenly;

[0026] (4) Sugaring: Vacuum sugar cooking method is used. First boil the cabbage with 35% fructose solution for 45 minutes, then put it in cold sugar solution for 15 hours, and then use 68% fructose solution to vacuum cook for 15 minutes. , add an appropriate amount of rock sugar and lemon e...

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PUM

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Abstract

The invention discloses a processing method of cabbage preserved with honey, and belongs to the field of food processing. The processing method is characterized by comprising the following technological processes sequentially: selecting materials, removing impurities, cleaning, cutting, blanching, sugaring, cooling and packaging. The processing method has the beneficial effects that the cabbage preserved with the honey is crisp and refreshing, delicate in taste, crisp and tender in texture, reserves the unique fresh and sweet flavor of cabbages, and is rich in nutrition; the cabbage preserved with the honey, is rich in vitamin C and carotene, and is conducive to the boosting of the immunity of a body and the promotion of the metabolism of the body; the cabbage preserved with the honey has functions of building body, softening blood vessels, delaying aging as well as preventing and resisting cancers, and is a pure natural green food which is nutritive and healthy.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of preserved pak choy made with honey. Background technique [0002] Chinese cabbage, also known as non-heading cabbage, green vegetables, and rapeseed. Native to my country, it is distributed throughout the north and south, and is widely cultivated in my country. Brassicaceae Brassica. Chinese cabbage is a cultivated plant of the genus Brassica, with edible stems and leaves. It is a herbaceous plant of one or two years, and is often cultivated as an annual. The plants are relatively short, with a shallow root system and well-developed fibrous roots. The leaves are light green to dark green, obovate or elliptic, smooth or wrinkled, and a few have hairs. The petiole is thick, white or green. No balls. The flowers are yellow and the seeds are nearly round. According to the determination, Chinese cabbage is the vegetable with the most abundant minerals and vitam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23G3/48A23L33/00A23V2002/00A23V2200/30
Inventor 宦银琴
Owner 宦银琴
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