Preparation method of convenient vegetable crisps

A vegetable crisp and convenient technology, applied in the field of preparation of instant vegetable crisp, to achieve the effects of enriching nutrition, increasing water solubility, and being nutritious and convenient to eat

Inactive Publication Date: 2015-10-28
四川江茂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it should be noted that different foods require different freeze-drying processes. This method is only for the freeze-drying method of lemon slices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1

[0031] A preparation method of instant vegetable crisps, said method comprising the steps of:

[0032] A. After cleaning the fresh and non-rotten vegetables, carry out sterilization, cleaning, peeling and stalk treatment successively, and then carry out blanching treatment on the vegetables, and then filter the vegetables through a 200-mesh pulverizer to obtain vegetable pulp for subsequent use; Vegetables use spinach, and the whole spinach is blanched;

[0033] B, obtain the inulin that adds 1% in the vegetable slurry in step A, 0.1% salt, 5% white granulated sugar, then carry out homogeneous treatment to obtain mixed material, subsequent use;

[0034] C. Pour the mixed material prepared in step B into a mold tray, and then vacuum freeze-dry to obtain instant vegetable crisps. The vacuum freeze-drying includes pre-cooling, quick-freezing, sublimation drying, and desorption drying in sequence.

[0035] Moisture measurement of crispy vegetable of present em...

Example Embodiment

[0036] Example 2

[0037] A preparation method of instant vegetable crisps, said method comprising the steps of:

[0038] A. After cleaning the fresh and non-rotten vegetables, carry out sterilization, cleaning, peeling and stalk treatment in turn, then carry out blanching treatment on the vegetables, then crush the vegetables through a 300-mesh pulverizer and filter to obtain vegetable pulp for later use; this implementation Example vegetables are a mixture of spinach, celery and tomato;

[0039] B. Add 2% inulin, 0.2% salt, and 7% white granulated sugar to the vegetable pulp obtained in step A, and then homogenize to obtain a mixed material for subsequent use.

[0040] C. Pour the mixed material prepared in step B into a mold tray, and then vacuum freeze-dry to obtain instant vegetable crisps. The vacuum freeze-drying includes pre-cooling, quick-freezing, sublimation drying, and desorption drying in sequence.

[0041] Moisture measurement of crispy vegetable of present emb...

Example Embodiment

[0042] Example 3

[0043] A preparation method of instant vegetable crisps, said method comprising the steps of:

[0044] A. After cleaning the fresh and non-rotten vegetables, carry out sterilization, cleaning, peeling and stalk treatment successively, and then carry out blanching treatment on the vegetables, then crush the vegetables through a 400-mesh pulverizer and filter to obtain vegetable pulp, which is used for subsequent use; For the mixture of cauliflower, carrot, pumpkin and asparagus, for these kinds of vegetables in this embodiment, first cut into small pieces, blanching and beating respectively;

[0045] B, add 3% inulin, 0.3% salt, 8% white granulated sugar in the vegetable pulp obtained in step A, then carry out homogeneous treatment to obtain mixed material, for subsequent use;

[0046] C. Pour the mixed material prepared in step B into a mold tray, and then vacuum freeze-dry to obtain instant vegetable crisps. The vacuum freeze-drying includes pre-cooling, q...

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PUM

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Abstract

The invention provides a preparation method of convenient vegetable crisps. The method comprises the following steps: pretreating vegetables, crushing the pretreated vegetables, pulping the crushed vegetables, adding inulin, table salt and white sugar to the obtained vegetable pulp, concocting the vegetable pulp, the inulin, the table salt and the white sugar, and then performing homogenizing treatment so as to obtain a mixed material; finally pouring the mixed material into a mold supporting box, and vacuum freeze drying the mixed material so as to obtain the convenient vegetable crisps. According to the method disclosed by the invention, the vegetable pulp and specific components of other raw materials are concocted and made into the novel vegetable crisp food by a vacuum freeze drying method for the first time, the vegetable crisp food is convenient to eat, and the variety of vegetable products in the market is enriched. The vegetable crisps which are prepared by the preparation method furthest prevent nutrient components in the vegetables from running off and prevent color and taste from being destroyed, and the problem that the flavor of the vegetable products is changed due to the conventional preparation technique is solved. The vegetable crisps prepared by the method are low in water content, light in weight, easy to store and convenient to transport and carry.

Description

technical field [0001] The invention relates to the technical field of instant food processing, in particular to a preparation method of instant vegetable crisps. Background technique [0002] All kinds of food have different nutritional characteristics, and they must be properly matched to obtain comprehensive nutrition and achieve balanced nutrition. Our country's traditional eating habits are relatively reasonable and have great advantages; mainly grains, supplemented by vegetables and fruits, low in sugar and high in fiber. But as the economy develops and life improves, people tend to eat more animal foods. The fat and energy provided by this Westernized or affluent diet is associated with a higher incidence of cardiovascular disease, hyperlipidemia, diabetes, and obesity. To change all these to achieve balanced nutrition for the human body, we should change the dietary structure, eat more fruits, vegetables, whole grains, and eat meat in moderation. There are man...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 苏辉唐宁黄俐
Owner 四川江茂食品有限公司
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