Making method for seasoned leaf mustard and okra

A production method and technology of mustard greens, which are applied in the field of food processing, can solve problems such as inability to form industrialized production, high requirements for storage conditions, and insufficient spicy flavor substances, and achieve the taste and flavor of sweet and fresh, enhanced spicy taste, and facilitate industrialized production. Effect

Inactive Publication Date: 2015-11-11
ANHUI SCI & TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional iron pot stir-frying method requires mature skills; the pungent flavor substances produced are insufficient; the shelf life of the product is short, and the storage conditions are relatively high, so it cannot be industrialized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of seasoning mustard okra, comprising the following steps:

[0025] (1) Okra pretreatment: select fresh okra without disease, uniformity, and no mechanical damage, first put it into 45°C containing 0.4% salt water to wash, then put it into 45°C warm water for 15 minutes, and then put it into 70°C containing Blanch in 1.5% salt water for 8 minutes, finally remove and drain, cut off the root of the okra, then cut obliquely, put the cut okra in a -18°C environment for 24 hours, and transfer it to a freezer for storage for later use;

[0026] (2) Mustard pretreatment: select fresh mustard greens that are disease-free, uniform, and without mechanical damage, and put them into 45°C containing 0.4% salt water to wash them, then cool them with clean water, peel the washed mustard greens, and cut them into pieces. 1.5-2mm filaments, put the shredded mustard greens into the color-protecting solution for 30 minutes. Take out the shredded mustard greens, squee...

Embodiment 2

[0032] A preparation method of seasoning mustard okra, comprising the following steps:

[0033] (1) Okra pretreatment: select fresh okra without disease, uniformity, and no mechanical damage, first put it into 50°C containing 1.0% salt water for cleaning, then put it into 50°C warm water for 10 minutes, and then put it into 90°C containing Blanch in 1.0% salt water for 3 minutes, remove and drain, cut off the roots of the okra, then cut obliquely, put the cut okra in a -30°C environment for 15 hours, and transfer it to a freezer for storage for later use;

[0034] (2) Mustard pretreatment: select fresh mustard greens that are disease-free, uniform, and without mechanical damage, and put them into 50°C containing 1.0% salt water to wash them, then cool them with clean water, peel the washed mustard greens, and cut them into pieces. 1.5-2mm filaments, put the shredded mustard greens into the color-protecting solution for 30 minutes. Take out the shredded mustard greens, squeeze...

Embodiment 3

[0040] A preparation method of seasoning mustard okra, comprising the following steps:

[0041] (1) Okra pretreatment: select fresh okra without disease, uniformity, and no mechanical damage, first put it into 55°C containing 0.8% salt water for cleaning, then put it into 55°C warm water for 5 minutes, and then put it into 80°C containing Blanch in 1.0% salt water for 5 minutes, remove and drain, cut off the roots of the okra, cut obliquely, place the cut okra in a -40°C environment for 10 hours, and transfer them to a freezer for later use;

[0042] (2) Mustard pretreatment: select fresh mustard greens that are disease-free, uniform, and without mechanical damage, and put them into 55°C containing 0.8% salt water to wash them, then cool them with clean water, peel the washed mustard greens, and cut them into pieces. 1.5-2mm filaments, put the shredded mustard greens into the color-protecting solution for 30 minutes. Take out the shredded mustard greens, squeeze and dehydrate...

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PUM

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Abstract

The invention discloses a making method for seasoned leaf mustard and okra. The method comprises the steps of 1 okra preprocessing, wherein selecting, washing with warm saline water, soaking with warm water, blanching and quick-freezing are performed; 2 leaf mustard preprocessing, wherein selecting, washing with warm saline water, cooling, peeling, shredding, color protecting and extruding dewatering are performed; 3 seasoning, wherein the okra and the shredded leaf mustard are put into a stirring pot in proportion, seasoner is added, and then the okra, the shredded leaf mustard and the seasoner are mixed and stirred evenly; 4 vacuum packing; 5 heat preservation processing; 6 sterilizing. According to the making method for the seasoned leaf mustard and okra, nutritional ingredients of the leaf mustard and the okra are retained to the maximum extent, and the made product is rich in nutrition, convenient to eat, sweet and fresh in mouthfeel and flavor, spicy, pungent, cool, refreshing, tasty, capable of promoting the appetite, strengthening the spleen and enhancing the appetite, rich in functional components gamma-aminobutyric acid (GABA) beneficial for human health, low in salt and sugar, free of any preservatives, long in quality guarantee period and convenient for industrial production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing seasoned mustard okra. Background technique [0002] Mustard is a cruciferous plant with rich nutritional value. Every 100 grams of edible part contains 1.9 mg of protein, 1.7 g of crude fiber, 60 mg of calcium, 51 mg of phosphorus, and 0.9 mg of iron, as well as special volatile substances. The taste is fragrant, the quality is sweet and crisp, and it is a delicacy such as cold salad, stir-fry, etc. Mustard produces a unique pungent aroma during processing. This flavor originates from the hydrolysis of allyl glucosinolate (glucosinolate for short) in the raw material due to cell damage during processing under the catalysis of glucosinolate. caused by allyl isothiocyanate. In normal mustard tissue, allyl glucosinolate and glucosinolate exist in different cells, and it is difficult to undergo hydrolysis reaction. Only when the mustard tissue cells...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 张继武丁志刚郭元新杜传来华平
Owner ANHUI SCI & TECH UNIV
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