Instant crisp fresh vegetables and preparation method thereof

Abstract

The invention discloses an instant crisp fresh vegetable and a preparation method thereof, mainly comprising the following preparation steps: (1) washing, blanching and calcifying the fresh vegetable to obtain a vegetable base material; Vegetable base material, and add an appropriate amount of seasoning to the vegetable base material, and stir evenly; (3) Add an appropriate amount of acidity regulator to the seasoned vegetable base material, and stir evenly to obtain a pH value of 3.0-4.6 and a sour feeling Inconspicuous ready-to-eat crisp fresh vegetable semi-finished products; (4) carrying out quantitative packaging of the above-mentioned instant crisp fresh fresh-keeping vegetable semi-finished products to obtain fresh-keeping vegetable packages; (5) putting the above-mentioned fresh-keeping vegetable packages into a sterilization chamber for sterilizing treatment, After cooling to room temperature after the bacteria are finished, the instant crisp fresh vegetables can be obtained; the preparation method is simple, safe and easy to operate, and the fresh vegetables prepared by the preparation method have crisp and tender taste, no obvious sour feeling, stable flavor, Long shelf life.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping processing of vegetable products, and specifically provides instant crisp fresh-keeping vegetables and a preparation method thereof. Background technique [0002] Vegetables are prone to cell wall rupture during cooking and processing, resulting in soft and rotten taste. Especially during storage, enzymatic browning and oxidation are very prone to occur, resulting in darkening of vegetable color and affecting appetite. For example, the patent for invention with the publication number CN 104187576A "Wet Tomato Sauce Seasoning Package with a Fruity Feel and Its Preparation Method" through the penetration of calcium ions in calcium salt and pectin esterase inactivation of pectinase in tomato cell tissue Acting back and forth, it enhances the crispness of the tomato, enhances its fullness, and retains the original real bite in the tomato cells. However, there are no published technical document...

AI Technical Summary

Problems solved by technology

For the second fresh-keeping method, high-temperature sterilization will cause the vegetables to lose their own crispness and the fragrance that fresh vegetables should have, which is not conducive to the taste of the product

For the third fresh-keeping method, on the one hand, the abuse of preservatives has caused consumers to panic about their health effects; on the other hand, there are many problems in preservatives with high osmotic pressure (such as high salt and high sugar), such as : High-salt (salted vegetables) and high-sugar (candied fruit) are very easy to pollute the environment during processing, and high-salt and high-sugar are also likely to cause diseases such as cardiovascular and hypertension. Therefore, this fresh-keeping method is very inconsistent with modern People's consumption concept of healthy eating

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