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Instant vicia gigantean and manufacturing method thereof

A technology of weed and dried weed, which is applied in the field of food processing, can solve the problems of uneven heating, easy softness, and low price, and achieve the effects of improving production efficiency, simple production method, and crisp, tender and refreshing taste

Inactive Publication Date: 2015-10-28
TONGREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing Weicai food uses dried Weicai as the main product of Weicai. This product is cheap and has low economic benefits. The quality of dried Weicai in the market is uneven, which seriously affects its market competitiveness. Dry taste, poor color and rehydration, and large nutrient loss, Yao Xiaoling of Hubei Institute of Technology described the processing of Weicai in the document "Research on the Production Technology of Instant Weicai" (Food Science and Technology, 1999 (2): 21-22) The technological process, through the raw material acceptance-sorting, cleaning, blanching-rinsing-vacuum hydration-draining-seasoning-vacuum packaging-sterilization, cooling-inspection-finished product processing technology, the Oyster produced by this process has a slightly bitter taste, It is impossible to remove or cover the bitter taste, thus affecting the taste of welt, and adding chemical additives such as sodium alginate and calcium chloride to realize the gel, which affects the nutrient content and the maintenance of the original taste of welt; Lu Ning of Anwei Agricultural University The document "Research on the Production Process of Instant Osmanthus" (Food Research and Development, 2007 (10): 116-119) describes the rehydration process of hot water-cold water-hot water-cold water through multiple rehydration methods. , to obtain a good rehydration effect. This kind of rehydration method is more complicated. Putting a large amount of weed in the pot for rehydration will lead to uneven heating, which will cause some of the weed to be overheated, easy to become soft and rotten, and the taste will deteriorate. Temperature and time control is difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: a kind of ready-to-eat Oyster, comprising dried Oyster 100g, salt 8g, monosodium glutamate 3g, rock sugar powder 3g, chili powder 10g, vinegar 20g, soy sauce 8g, cooking wine 8g, distilled pepper 60g, its preparation method comprises the following steps:

[0025] (1) Selection of raw materials: choose dried weeds with uniform color, full flesh, no mildew and insects;

[0026] (2) Rehydration: Weigh 100g of dried vetch according to the ratio and put it into boiling distilled water, add 10~15g of salt to every 1500ml of distilled water, heat for 1~1.2 hours, remove the vetch, drain the water, and rinse with distilled water Wet cabbage at least twice, drain the water, cut with a knife, make long weed cabbage strips with a length of 30~50mm, and place them in a ceramic container. The ceramic container is not easy to be corroded for a long time on the one hand, and on the other hand, the prepared The taste of ready-to-eat veil is better and delicious, because i...

Embodiment 2

[0033] Embodiment 2: a kind of ready-to-eat Oyster, comprising dried Oyster 105g, salt 10g, monosodium glutamate 3.3g, rock sugar powder 3.3g, chili powder 11g, vinegar 22g, soy sauce 9g, cooking wine 9g, bad pepper 65g, its preparation method comprises the following step:

[0034] (1) Selection of raw materials: choose dried weeds with uniform color, full flesh, no mildew and insects;

[0035] (2) Rehydration: Weigh 105g of dried vetch according to the ratio and put it into boiling distilled water, add 10~15g of salt to every 1500ml of distilled water, heat for 1~1.2 hours, remove the vetch, drain the water, and rinse with distilled water Wet cabbage at least twice, drain the water, cut with a knife, make long weed cabbage strips with a length of 30~50mm, and place them in a ceramic container. The ceramic container is not easy to be corroded for a long time on the one hand, and on the other hand, the prepared The taste of ready-to-eat veil is better and delicious, because ir...

Embodiment 3

[0041] Embodiment 3: a kind of ready-to-eat Oyster, comprising dried Oyster 110g, salt 12g, monosodium glutamate 3.5g, rock sugar powder 3.5g, chili powder 12g, vinegar 24g, soy sauce 10g, cooking wine 10g, bad pepper 70g, its preparation method comprises the following step:

[0042] (1) Selection of raw materials: choose dried weeds with uniform color, full flesh, no mildew and insects;

[0043](2) Rehydration: Weigh 110g of dried vetch according to the ratio and put it into boiling distilled water, add 10~15g of salt to every 1500ml of distilled water, heat for 1~1.2 hours, remove the vetch, drain the water, and rinse with distilled water Wet cabbage at least twice, drain the water, cut with a knife, make long weed cabbage strips with a length of 30-50mm, and place them in a ceramic container. The ceramic container is not easy to be corroded for a long time on the one hand, and on the other hand the obtained The taste of ready-to-eat veil is better and delicious, because ir...

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PUM

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Abstract

The present invention discloses an instant vicia gigantean and a manufacturing method thereof. The instant vicia gigantean includes dried vicia gigantean, edible salt, monosodium glutamate, crystal sugar powder, red chili powder, vinegar, soy sauce, cooking wine and chili dregs, and the raw materials are in parts weight as follows: dried vicia gigantean 100-110 parts, edible salt 8-12 parts, monosodium glutamate 3-3.5 parts, crystal sugar powder 3-3.5 parts, red chili powder 10-12 parts, vinegar 20-24 parts, soy sauce 8-10 parts, cooking wine 8-10 parts and chili dregs 60-70 parts. The manufacturing method of the instant vicia gigantean comprises the following processing steps: selecting, rehydrating, blending materials and pickling, oil-frying, and cooling to obtain the instant vicia gigantean. The instant vicia gigantean is manufactured by using the salt containing rehydrating technology and the oil-frying technology, which enables the manufactured vicia gigantean to be free of bitterness. The manufactured vicia gigantean is full in plump shape, and crisp and delicious in quality, and the added blended materials of the chili dregs enable the vicia gigantean to be better in color, aroma and taste, good in mouthfeel, delicious in taste, good in color and luster, and adequate in fragrance. The manufacturing method is simple and convenient, is easy to realize large-scale production, and is high in production efficiency.

Description

technical field [0001] The invention relates to instant weed and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Osmunda japonica, scientific name Osmunda Japonica, is a species distributed in Southeast Asia of the genus Osmunda japonica of the fern family Osmunda japonica. The geographical distribution of Osmunda japonica in the world is relatively narrow, mainly distributed in the warm temperate and subtropical mountainous regions of my country, especially in the snowy regions of Hunan. There are rich wild resources of weed in Fengshan District, Qianjiang in Chongqing, Enshi in Hubei, Tongren in Guizhou and other areas. Because weed is rich in flavonoids, polysaccharides, insoluble dietary fiber, tannins and amino acids and other ingredients, it is a kind of medicine It is a plant with the same source of food, which has high development and utilization value. The young and tender leaves of Osmanthus can be eate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/22A23L1/01A23L19/20A23L5/10A23L27/00
Inventor 李刚凤杨天友王敏罗静谭沙高健强
Owner TONGREN UNIV
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