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
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Embodiment 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 embodiment, its moistu...
Embodiment 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 embodiment, its moistur...
Embodiment 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, quick-freezing, subli...
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