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
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[0036] Example 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. Put the dried bracken into hot water at 80°C for 40 minutes, wherein the mass ratio of the dried bracken to the hot water is 1:13;
[0040] S2. The bracken treated by S1 is picked up, drained, and then soaked in water at room temperature for 6 hours. Then pick up the bracken, put it into room temperature water and then wash it for more than 3 times, each cleaning is about 60 minutes, and the bracken is thoroughly turned every 15 minutes until the washed wastewater is apparently clean.
[0041] The cleaned bracken is then selected to remove rotten vegetables, moldy vegetables and weeds;
[0042] S3. The bracken selected in S2 is weighed, bagged, and vacuum-packed after adding the nutrient solution. The nutrient solution consisted of water, vitamin C and citric acid and had a pH of 4....
Example Embodiment
[0046] Example 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. Put the dried bracken into hot water at 90°C for 30 minutes, wherein the mass ratio of the dried bracken to the hot water is 1:10;
[0050] S2. The bracken treated by S1 is picked up, drained, and then soaked in water at room temperature for 5 hours. Then pick up the bracken, put it into room temperature water, and then wash it for more than 3 times. Each time is about 60 minutes, and the bracken is thoroughly turned every 20 minutes until the washed wastewater appears clean.
[0051] The cleaned bracken is then selected to remove rotten vegetables, moldy vegetables and weeds;
[0052] S3. The bracken selected in S2 is weighed, bagged, and vacuum-packed after adding the nutrient solution. The nutrient solution consisted of water, vitamin C and citric acid and had a pH of 5.0. The m...
Example Embodiment
[0056] Example 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. Put the dried bracken into hot water at 95°C for 25 minutes, wherein the mass ratio of the dried bracken to the hot water is 1:7;
[0060] S2. The bracken treated by S1 is picked up, drained, and then soaked in water at room temperature for 4 hours. Then pick up the bracken, put it into room temperature water, and then wash it for more than 3 times. Each time is about 60 minutes, and the bracken is thoroughly turned every 25 minutes until the washed wastewater appears clean.
[0061] The cleaned bracken is then selected to remove rotten vegetables, moldy vegetables and weeds;
[0062] S3. The bracken selected in S2 is weighed, bagged, and vacuum-packed after adding the nutrient solution. The nutrient solution consisted of water, vitamin C and citric acid and had a pH of 5.2. The ma...
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