Processing method of wild vegetables

Abstract

The invention relates to the field of foods, in particular to a processing method of wild vegetables. The processing method comprises the following steps of adding 0.3 kilogram of table salt to each kilogram of vegetables, after pickling the vegetables for seven days, adding table salt in the manner that 0.2 kilogram of the table salt is added for each kilogram of the vegetables according to the original weight, and then adding plants and water, wherein the plants are used as pickling auxiliary materials, each 200 grams of pepper fruits and each 2 kilograms of the water are used for cooking liquid to be added to each 50 kilograms of the wide vegetables, and the cooked liquid is added to a pickling pond, so that the effects of resisting corrosion, resisting oxidation and protecting color are achieved; performing pickling for 28 days from the day that the salt is added, then fishing out the pickled vegetables, and processing the pickled vegetables, wherein the processing time needs to be within 100 days from the time when the pickled vegetables are fished out from the pickling pond; performing desalination after the pickled vegetables are fished out from the pickling pond, putting the pickled vegetables in a pond with clean water, adding clean water in the manner that 5-6 kilograms of the clean water is added for each kilogram of the pickled vegetables, soaking the pickled vegetables for 2-3 hours, and then draining the water; flushing the cleaned vegetables repeatedly until the surfaces of the vegetables are free from salt; then, putting the flushed vegetables in boiling water for soaking for 10-15 minutes, which can enable unboiled water in the vegetables to be drained, so that the influence of the unboiled water on the quality of vegetable leaves at later stages is avoided, and substances of chlorophyll and the like, which flow out because the vegetables are pickled are washed away, and the quality of vegetable color is improved; and cooling the boiled vegetables, removing water in the surfaces of the vegetable leaves, and waiting for being packed. The vegetables which are processed are fresh in color, and have the effects of clearing heat, removing toxicity, clearing the bowels and easing defecation.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for processing wild vegetables. Background technique [0002] With the improvement of people's living standards, wild vegetables are liked by more and more people. The company found that there are no product packages for four kinds of wild vegetables, shepherd's purse, bitter mustard, dandelion and gray vegetable. Compared with other wild vegetables, Wild vegetables such as oolong head, Chinese toon, bracken and shiitake mushrooms are hypertrophic and can be treated with rough processes. In addition, these vegetables are also resistant to high temperatures; for small-leaf wild vegetables, due to their small size and thin leaves, they are not easy to handle, and they are also not resistant to high temperatures. High temperature, if it is boiled in boiling water for 2-6 minutes, it will rot, and it will not be able to keep fresh. [0003] Our company started research in 2009, checked ...

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, wild vegetables are liked by more and more people. The company found that there are no product packages for four wild vegetables: shepherd's purse, bitter mustard, dandelion and gray vegetable. Compared with other wild vegetables, Wild vegetables such as oolong head, Chinese toon, bracken and shiitake mushrooms are hypertrophic and can be treated with rough processes. In addition, these vegetables are also resistant to high temperatures; for small-leaf wild vegetables, due to their small size and thin leaves, they are not easy to handle, and they are also not resistant to high temperatures. High temperature, if boiled in boiling water for 2-6 minutes, it will rot, and it will not be able to keep fresh