Method for preparing crispy and tasty cabbage leaf food convenient to eat

A technology of convenient eating and cabbage leaves, applied in the field of cabbage leaves, can solve the problems of high processing cost, poor fresh-keeping effect, roughness and hardness, and achieves the effects of long storage time, convenient carrying and eating, and small loss of nutrients

Inactive Publication Date: 2016-06-01
安徽徽风生态农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the water content of cabbage leaves is about 90%. The existing technical means for controlling the quality of cabbage leaves have defects such as high processing cost and poor fresh-keeping effect. The consumption of cabbage leaves is limited by regions and seasons. Crude fiber, rough and hard, poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing an instant, crispy and delicious cabbage leaf food, comprising the steps of:

[0021] S1. Take 20 parts of cabbage leaves by weight, add water and cook for 40 minutes, filter, and dry with hot air circulation until the water content is 5wt%, and the temperature of the hot air is 70°C; add 100 parts of edible alcohol and soak at room temperature for 50 minutes, the purity of edible alcohol is 90%. Raise the temperature to 60°C and stir for 20 minutes, dry until the solid content is 80wt%, continue to stir until it becomes granular, and dry until the solid content is 88wt%, to obtain the first prefabricated material;

[0022] S2. Add 15 parts of sweetener and 1 part of salt to the first preform, mix evenly, and microwave dry to obtain the second preform;

[0023] S3. Add 20 parts of gelatin to the second prefabricated material and stir evenly, spray 20 parts of peanut powder under stirring state, and vacuum-dry to obtain crispy and delicious cabbage...

Embodiment 2

[0025] A method for preparing an instant, crispy and delicious cabbage leaf food, comprising the steps of:

[0026] S1. Take 70 parts of cabbage leaves by weight, add water and cook for 20 minutes, filter, and dry with hot air circulation until the water content is 15wt%, and the temperature of the hot air is 40°C; add 140 parts of edible alcohol and soak at room temperature for 20 minutes, and the purity of edible alcohol is 94%. Raise the temperature to 40°C and stir for 40 minutes, dry until the solid content is 60wt%, continue to stir until it becomes granular, and dry until the solid content is 94wt%, to obtain the first prefabricated material;

[0027] S2. Add 5 parts of sweetener and 3 parts of salt to the first preform, mix evenly, and microwave dry to obtain the second preform;

[0028] S3. Add 4 parts of gelatin to the second prefabricated material and stir evenly, spray 40 parts of peanut powder under the stirring state, and vacuum-dry to obtain an instant, crispy a...

Embodiment 3

[0030] A method for preparing an instant, crispy and delicious cabbage leaf food, comprising the steps of:

[0031] S1. Take 50 parts of cabbage leaves by weight, add water and cook for 32 minutes, filter, and dry with hot air circulation until the water content is 8wt%, and the temperature of the hot air is 68°C; add 110 parts of edible alcohol and soak at room temperature for 40 minutes, the purity of edible alcohol is 91%. Raise the temperature to 55°C and stir for 25 minutes, dry until the solid content is 68wt%, continue to stir until it becomes granular, and dry until the solid content is 90%, to obtain the first prefabricated material;

[0032] S2. Add 12 parts of sweetener and 2 parts of salt to the first preform, mix evenly, and microwave dry to obtain the second preform; the sweetener is sucrose;

[0033] S3. Add 15 parts of gelatin to the second prefabricated material and stir evenly, spray 30 parts of peanut powder under the stirring state, and vacuum-dry to obtain...

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PUM

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Abstract

The invention discloses a method for preparing crispy and tasty cabbage leaf food convenient to eat. The method includes steps of weighing 20-70 parts of cabbage leaves, cooking the cabbage leaves in water, filtering the water and circularly drying the cabbage leaves by the aid of hot air at the temperature of 40-70 DEG C until the moisture content of the cabbage leaves is 5-15wt%; soaking the cabbage leaves in 100-140 parts of edible alcohol with the purity of 90-94% at the room temperature, heating the cabbage leaves until the temperatures of the cabbage leaves reach 40-60 DEG C, stirring the cabbage leaves, drying the cabbage leaves until the solid content of the cabbage leaves is 60-80wt%, stirring the cabbage leaves until the cabbage leaves are granular and drying the cabbage leaves until the solid content of the cabbage leaves is 88-94wt% so as to obtain first prepared materials; adding 5-15 parts of sweeteners and 1-3 parts of table salt into the first prepared materials, uniformly mixing the first prepared materials, the sweeteners and the table salt with one another to obtain mixtures and drying the mixtures by the aid of microwave to obtain second prepared materials; adding 4-20 parts of gelatin into the second prepared materials, uniformly stirring the second prepared materials and the gelatin to obtain mixtures, spraying 20-40 parts of peanut powder on the mixtures in stirring states to obtain mixtures and drying the mixtures under vacuum conditions to obtain the crispy and tasty cabbage leaf food convenient to eat.

Description

technical field [0001] The invention relates to the technical field of cabbage leaves, in particular to a method for preparing a convenient, crispy and delicious cabbage leaf food. Background technique [0002] Vegetables are one of the essential foods in people's daily diet. Vegetables contain a variety of phytochemicals, which are recognized as effective ingredients for health. Vegetables have become an indispensable and important food in people's diet. Cabbage leaves are one of the best vegetables recommended by the World Health Organization and are known as natural "appetizers". The vitamin K1 and vitamin U contained in it can not only resist gastric ulcer, protect and repair gastric mucosal tissue, but also keep gastric cells active and vigorous, reducing the chance of disease. It is beneficial to hormone secretion and helps breast development. All kinds of cabbage leaves are good sources of potassium. However, the water content of cabbage leaves is about 90%. The ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/105
Inventor 吴永超
Owner 安徽徽风生态农业开发有限公司
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