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Preparation method of poached vegetable

A vegetable and water boiling technology, applied in the direction of heating and preserving fruits/vegetables, etc., can solve the problems of poor color, crispness, flavor and taste, inability to guarantee vegetable taste, freshness and short shelf life, etc., to achieve color retention, freshness and long shelf life , to avoid the appearance of broken skin effect

Inactive Publication Date: 2015-10-28
湖南湘春农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The original vegetables can only be made into dried vegetables by exposure to the sun to achieve the purpose of storage, it does not keep fresh, and the original taste of vegetables cannot be guaranteed
The existing boiled vegetable production line technology basically realizes the preservation and storage of vegetables through reprocessing on the basis of the original dried or pickled vegetables. Issues such as short shelf life

Method used

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  • Preparation method of poached vegetable

Examples

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Embodiment 1

[0037] This embodiment takes the preparation of boiled bracken as an example.

[0038] A preparation method of boiled vegetables, comprising the following steps:

[0039] S1. Soak the dried bracken in 80°C hot water for 40 minutes, wherein the mass ratio of dried bracken to hot water is 1:13;

[0040] S2. Pick up the bracken treated by S1, drain it, and soak it in room temperature water for 6 hours. Then pick up the bracken, put it into room temperature water and wash it more than 3 times, each time for about 60 minutes, and turn the bracken thoroughly every 15 minutes until the washed wastewater is apparently clean.

[0041] After cleaning, the bracken is selected to remove rotten vegetables, moldy vegetables and weeds;

[0042] S3. Weigh the bracken selected in S2, pack it into bags, add the nutrient solution, and then carry out vacuum packaging. The nutrient solution consists of water, vitamin C and citric acid, and has a pH of 4.7. The mass ratio of nutrient solution t...

Embodiment 2

[0047] This embodiment takes the preparation of boiled bracken as an example.

[0048] A preparation method of boiled vegetables, comprising the following steps:

[0049] S1. Soak the dried bracken in hot water at 90°C for 30 minutes, wherein the mass ratio of dried bracken to hot water is 1:10;

[0050] S2. Pick up the bracken treated by S1, drain it, and soak it in room temperature water for 5 hours. Then pick up the bracken, put it into room temperature water and wash it more than 3 times, each time for about 60 minutes, and turn the bracken thoroughly every 20 minutes until the washed wastewater is apparently clean.

[0051] After cleaning, the bracken is selected to remove rotten vegetables, moldy vegetables and weeds;

[0052] S3. Weigh the bracken selected in S2, pack it into bags, add the nutrient solution, and then carry out vacuum packaging. The nutrient solution consists of water, vitamin C and citric acid, and has a pH of 5.0. The mass ratio of nutrient solutio...

Embodiment 3

[0057] This embodiment takes the preparation of boiled bracken as an example.

[0058] A preparation method of boiled vegetables, comprising the following steps:

[0059] S1. Soak the dried bracken in hot water at 95°C for 25 minutes, wherein the mass ratio of dried bracken to hot water is 1:7;

[0060] S2. Pick up the bracken treated by S1, drain it, and soak it in room temperature water for 4 hours. Then pick up the bracken, put it into room temperature water and wash it more than 3 times, each time for about 60 minutes, and turn the bracken thoroughly every 25 minutes until the washed wastewater is apparently clean.

[0061] After cleaning, the bracken is selected to remove rotten vegetables, moldy vegetables and weeds;

[0062] S3. Weigh the bracken selected in S2, pack it into bags, add the nutrient solution, and then carry out vacuum packaging. The nutrient solution consists of water, vitamin C and citric acid, and has a pH of 5.2. The mass ratio of nutrient solution...

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Abstract

The invention relates to the technical field of food producing and processing, and discloses a preparation method of poached vegetable. The preparation method of the poached vegetable comprises the following steps: S1, soaking dried or pickled vegetable in hot water of 80 DEG C to 95 DEG C for over 25min, wherein the mass ratio of the vegetable to the hot water is 1:(7 to 13); S2, fishing up the vegetable processed in S1, draining, and then putting in water of room temperature to soak for 4h to 6h; after that, cleaning and selecting; S3, weighing and bagging the vegetable selected in S2, adding nutrient solution, and then performing vacuum packaging, wherein the pH of the nutrient solution is 4.7 to 5.2; S4, putting the vegetable subjected to vacuum packaging into a sterilizing pot with the water temperature of 60 DEG C to 80 DEG C, heating water to be at least 93 DEG C within 10 to 15min for sterilizing, and keeping constant temperature for 80min to 110min; cooling to obtain a product. By adopting the preparation method, original appearance, color, flavor, taste and brittleness of the vegetable are effectively kept, the nutritional ingredient retaining degree is high, freshness is retained, and the shelf life is long.

Description

technical field [0001] The invention relates to the technical field of food production and processing, more specifically, to a method for preparing boiled vegetables. Background technique [0002] With the development and progress of society and the acceleration of the pace of life, people's eating habits have been changed. People pay more and more attention to the preservation and storage of vegetables, especially in Korea, Japan and other countries. The original vegetables can only be made into dried vegetables by exposure to the sun to achieve the purpose of storage, which does not keep fresh and cannot guarantee the original taste of vegetables. The existing boiled vegetable production line technology basically realizes the preservation and storage of vegetables through reprocessing on the basis of the original dried or pickled vegetables. Issues such as short shelf life. Contents of the invention [0003] The technical problem to be solved by the present invention i...

Claims

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Application Information

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IPC IPC(8): A23B7/005
Inventor 刘芬
Owner 湖南湘春农业科技开发有限公司
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