Method for preparing instant cattail vegetable soup package

A technology of vegetable soup and vegetable bag, which is applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of brittleness loss of cabbage, easy moisturization of vegetables, poor rehydration, etc., to achieve crisp and delicate taste and maintain nutrition. Ingredient, good reconciliation effect

Inactive Publication Date: 2015-04-22
万国福
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the Pucai vegetable soup made by the prior art has defects such as poor rehydration,...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: instant cattail cabbage vegetable soup bag

[0035] Step 1. Pretreatment of fresh cattail

[0036] 1) Peeling and cleaning: Use fresh seasonal cattails, select raw materials of cattails that are white or light yellow, non-rotten, tender, pest-free, and pollution-free, remove the skin of cattails, and keep the tender stems of catkins; rinse with clean water, Remove sand and gravel dirt and reduce microbial pollution;

[0037]2) Color protection: cut the peeled and cleaned tender stems of cattail cabbage into 5cm pieces, add color protection agent and blanch in boiling water for 1 minute to inactivate the enzyme activity and soften the tissue; add 8 g of citric acid to the water for each liter of color protection agent , 6 g of salt, 1.5 g of iso-Vc sodium;

[0038] 3) Cooling: Take out the color-protected cattail and immediately cool it with cold water to normal temperature;

[0039] 4) Drain: Drain the cooled cattail by centrifugal dehydration, natural ...

Embodiment 2

[0050] Embodiment 2: instant cattail cabbage vegetable soup

[0051] Step 1. Pretreatment of fresh cattail

[0052] 1) Peeling and cleaning: Use fresh seasonal cattails, select raw materials of cattails that are white or light yellow, non-rotten, tender, pest-free, and pollution-free, remove the skin of cattails, and keep the tender stems of catkins; rinse with clean water, Remove sand and gravel dirt and reduce microbial pollution;

[0053] 2) Color protection: Cut the peeled and cleaned tender stems of cattail cabbage into 5cm pieces, add color protection agent and blanch in boiling water for 1.5 minutes to inactivate enzyme activity and soften tissue; add 8 citric acid to water for each liter of color protection agent g, 6 g of salt, 1.5 g of sodium iso-Vc;

[0054] 3) Cooling: Take out the color-protected cattail and immediately cool it with cold water to normal temperature;

[0055] 4) Drain: Drain the cooled cattail by centrifugal dehydration, natural air drying or va...

Embodiment 3

[0066] Embodiment 3: instant cattail cabbage vegetable soup

[0067] Step 1. Pretreatment of fresh cattail

[0068] 1) Peeling and cleaning: Use fresh seasonal cattails, select raw materials of cattails that are white or light yellow, non-rotten, tender, pest-free, and pollution-free, remove the skin of cattails, and keep the tender stems of catkins; rinse with clean water, Remove sand and gravel dirt and reduce microbial pollution;

[0069] 2) Color protection: Cut the peeled and cleaned tender stems of cattail cabbage into 5cm pieces, add color protection agent and blanch in boiling water for 2 minutes to inactivate enzyme activity and soften tissue; add 8 g of citric acid to water for each liter of color protection agent , 6 g of salt, 1.5 g of iso-Vc sodium;

[0070] 3) Cooling: Take out the color-protected cattail and immediately cool it with cold water to normal temperature;

[0071] 4) Drain: Drain the cooled cattail by centrifugal dehydration, natural air drying or ...

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PUM

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Abstract

The invention provides a method for preparing an instant cattail vegetable soup package. The instant cattail vegetable soup package is obtained by packaging a vegetable package, a soup blend package and an oil package, wherein the vegetable package is obtained by packaging 8-12 g of freeze-dried cattail, carrot, coriander, chive and one of cabbage, cress and lentinula edodes at a mass ratio of 4:2:1:1:2 in each package; the soup blend package is obtained by packaging 5-8 g of soup blend prepared from salt, white pepper powder, monosodium glutamate, saccharose and five spice powder in each package; the oil package is obtained by packaging 5-10 g of salad oil in each package. Cattail is selected as the raw material of the vegetable soup, color protection, crispness protection and drying are carried out on the cattail, and the cattail is mixed and conditioned with other dry vegetables and seasonings to obtain cattail vegetable soup, the damage on the vitamins, protein, fat and nutrients of the dry raw material is reduced to the minimum, the cattail vegetable soup has the natural faint yellow of the cattail and is palatable in taste, harmonious in flavor, crisp and delicate in taste, good in rehydration characteristics, free of pigment and preservatives, convenient to carry and eat, long in shelf life, safe and sanitary and rich in nutrition.

Description

technical field [0001] The invention relates to a freeze-dried instant vegetable soup dumpling, in particular to a preparation method of a local special product, rich in nutrition and high in fiber content, and belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Pucai, also known as Puercai, Puergen, Shenpu, Pusun, Puya, Pubai, Caoya, is a kind of aquatic plant that grows in ponds, swamps, and rivers. It belongs to Cattail ( Typha latifolia ) family Typha, perennial herb aquatic lettuce, fragrant and refreshing, tender and crisp like bamboo shoots, with unique flavor. Pucai is widely distributed in my country, and the famous production areas include Huaian in Jiangsu, Jianshui in Yunnan, Jinan in Shandong, and Huaiyang in Henan. Pucai can be roughly divided into three categories according to the different edible parts: one is the pseudostem formed by the fusion of leaf sheaths. The famous products include Jiangsu Huaian Tianf...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L1/212A23L1/29A23L23/10A23L19/00A23L33/00
CPCA23V2002/00A23V2200/08
Inventor 万国福张兰谷绒张嫚翟玮玮陶书中焦宇知翟士斌
Owner 万国福
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