Processing method for dried vegetables

A processing method and technology of dried vegetables, which are applied in application, food preparation, climate change adaptation, etc., can solve problems such as adverse effects and disadvantages on the health of eaters, and achieve the effects of avoiding the formation of nitrite, good taste, and ensuring sealing Effect

Inactive Publication Date: 2015-04-01
MEIZHOU CITY JINHETIAN MODERN AGRI SERVICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The conventional way to preserve vegetables is to preserve them by pickling, but traditional pickling needs to add water and salt, which will react to produce nitrite that is not conducive to human health during the pickling process. adverse effects on health
In addition, in the traditional pickling method, some merchants even add preservatives and other additives that are harmful to human health in order to shorten the preparation time and increase the shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] One of embodiment 1 dried mustard greens

[0026] Specific steps are as follows:

[0027] (1) Pick mature mustard greens and dry them in the sun for 4 hours until they can bend naturally;

[0028] (2) Pack up the sun-dried mustard greens and hang them in a cool place until the water content of the vegetables is 10-25%;

[0029] (3) Clean the ceramic altar and expose it to the hot sun until it is dry, then put it in a cool place and cool it down to room temperature naturally; then knead the dried mustard greens until they are soft and cooked, then put them into the ceramic altar for compaction, and put the mustard greens in the ceramic altar 85% of volume;

[0030] (4) Cover the mouth of the altar with a plastic cling film larger than the mouth of the altar and press the middle part of the plastic cling film into the mouth of the altar, take the yellow soil and chop it into pieces, add water and salt, mix well and knead vigorously until it forms a ball. The amount of ...

Embodiment 2

[0032] Embodiment 2 Dried mustard greens two

[0033] Specific steps are as follows:

[0034] (1) Pick the mature mustard greens and expose them to the sun for 6 hours until they can bend naturally;

[0035] (2) Pack up the sun-dried mustard greens and hang them in a cool place until the water content of the vegetables is 10-25%;

[0036] (3) Clean the ceramic altar and expose it to the sun until it is dry, and then cool it to room temperature naturally in a cool place; then knead the dried mustard greens until they are soft and cooked, then mix them with garlic and put them in the ceramic altar for compaction. The weight ratio of garlic is 1:0.3; the mustard is filled to 90% of the volume of the ceramic jar; then the remaining volume of the ceramic jar is filled with dry straw to expose the neck of the jar, and then the stem is blocked with a bamboo piece longer than the diameter of the jar mouth. straw;

[0037] (4) Cover the mouth of the altar with a plastic cling film l...

Embodiment 3

[0039] Embodiment 3 dried radish

[0040] Specific steps are as follows:

[0041] (1) Pick mature radishes and dry them in the sun for 7 hours until they can bend naturally;

[0042] (2) Pack up the sun-dried radishes and hang them in a cool place until the water content of the vegetables is 10-25%;

[0043] (3) Clean the ceramic altar and expose it to the hot sun until it is dry, and then cool it to room temperature in a cool place; then knead the dried radish until it is soft and cooked, then mix it with chili and put it into the ceramic altar for compaction. The weight ratio of pepper is 1:0.01; the radish is filled to 86% of the volume of the ceramic jar; then the remaining volume of the ceramic jar is filled with dry straw to expose the neck of the jar, and then the stem is blocked with a bamboo piece longer than the diameter of the jar mouth. straw;

[0044] (4) Cover the mouth of the altar with a plastic cling film larger than the mouth of the altar and press the mid...

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PUM

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Abstract

The invention discloses a processing method for dried vegetables, and belongs to the technical field of vegetable drying techniques. The processing method is characterized by comprising the following steps: (1) picking ripened vegetables, and drying the picked vegetables in the sun till the vegetables can bend naturally; (2) collecting the dried vegetables, and airing and hanging the dried vegetables in a cool place till the water content of the vegetables is 10%-25%; (3) rubbing the aired vegetables softly and ripely, and putting and pressing the vegetables in a ceramic jar till 85%-90% of volume of the ceramic jar is filled with the vegetables; (4) sequentially sealing the opening of the ceramic jar by using a plastic preservative film and mud; (5) putting the ceramic jar in the cool place to naturally ferment and dry for 55-70 days to obtain the dried vegetables. The processing method for the dried vegetables is simple and convenient to operate, can effectively protect original nutrition ingredients of the vegetables and is applied to drying the vegetables.

Description

technical field [0001] The invention relates to a processing method of vegetables, more specifically, to a processing method of dried vegetables. Background technique [0002] Once the vegetables are picked, they will rot quickly if not eaten in time. The conventional way to preserve vegetables is to preserve them by pickling, but traditional pickling needs to add water and salt, which will react to produce nitrite that is not conducive to human health during the pickling process. adverse effects on health. In addition, in the traditional pickling method, some merchants even add preservatives and other additives that are harmful to human health in order to shorten the preparation time and increase the shelf life. Contents of the invention [0003] The object of the present invention is to aim at the deficiency of above-mentioned prior art, provide a kind of easy and simple operation, the processing method of the dried vegetable that can effectively keep the original nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20Y02A40/90
Inventor 陈展明
Owner MEIZHOU CITY JINHETIAN MODERN AGRI SERVICES
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