Production method of Changbai Mountain artemisia integrifolia seasoning vegetable pack

A production method, the technology of Artemisia annua buds, is applied in the production field of Changbai Mountain Artemisia artemisiae buds flavored vegetable packs, which can solve the problems that do not conform to the life concept of convenience, health and safety, polyolefin packaging is not hygienic and safe, and does not satisfy environmental protection, etc. Achieve the effects of improving nutritional deficiencies, saving color protection time, and avoiding nutritional loss

Inactive Publication Date: 2016-10-26
TONGHUA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, almost all vegetable bags are made of polyolefin packaging materials, some polyolefin pac...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. A Changbai Mountain willow wormwood sprout seasoning vegetable bag, which comprises the following components in weight percentage: 75% willow wormwood sprout, 5% carrot, 4% fungus, 3.6% tomato, 10% egg, 1% salt, 0.05% monosodium glutamate, Onion 1%, ginger powder 0.1%, pepper powder 0.1%, ascorbic acid 0.1%, citric acid 0.05%.

[0033] 2. Put the washed Artemisia annua buds in an ultrasonic microwave combined reaction system or a microwave oven, and microwave them for 10 seconds under the condition of microwave power 400W, and set aside.

[0034] 3. According to the weight percentage of 1), wash carrots, fungus, tomatoes and other raw materials, slice, cut or shred, add to 95 ℃ water and cook for 5 minutes. When the cooking is about to be completed, add egg liquid and stir well, press 1 ), add 1% salt, 0.05% monosodium glutamate, 1% green onion, 0.1% ginger powder, 0.1% pepper powder, 0.1% ascorbic acid, 0.05% citric acid, stir well, stop heating, and use ice water...

Embodiment 2

[0042]1. A Changbai Mountain willow wormwood sprout seasoning vegetable bag, which contains the following components in weight percentage: 60% willow wormwood sprout, 10% carrot, 5% fungus, 5% tomato, 15% egg, 1.6% salt, 0.05% monosodium glutamate, Onion 2%, ginger powder 0.1%, pepper powder 0.1%, ascorbic acid 0.1%, citric acid 0.05%.

[0043] 2. The Artemisia annua buds were treated with microwaves to inactivate enzymes, and the cleaned Artemisia artemisiae buds were placed in an ultrasonic microwave combined reaction system or a microwave oven, and microwaved for 9 seconds under the condition of microwave power of 500W, and set aside.

[0044] 3. According to the weight percentage of 1), wash carrots, fungus, tomatoes and other raw materials, slice, cut or shred, add to 90 ℃ water and cook for 3 minutes, when the cooking is about to be completed, add egg liquid and stir well, press 1 ), add 1.6% salt, 0.05% monosodium glutamate, 2% green onion, 0.1% ginger powder, 0.1% pe...

Embodiment 3

[0052] This example is basically the same as Example 1, the difference is that: a Changbai Mountain Artemisia annua bud seasoning vegetable bag, which contains the following components in percentage by weight: Artemisia artemisiae sprouts 80%, carrots 5%, fungus 2%, tomatoes 2%, egg 8%, salt 1%, monosodium glutamate 0.08%, onion 1.5%, ginger powder 0.1%, pepper powder 0.1%, ascorbic acid 0.2%, citric acid 0.02%.

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PUM

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Abstract

The invention discloses a production method of a Changbai Mountain artemisia integrifolia seasoning vegetable pack. The seasoning vegetable pack is made from the following raw materials in percentage by weight: 60-80% of artemisia integrifolia, 5-10% of carrots, 2-5% of funguses, 2-5% of tomatoes, 8-15% of eggs, 1-5% of table salt, 0.05-1% of gourmet powder, 0.5-2% of scallions, 0.05-0.1% of fresh ginger powder, 0.05-0.1% of pricklyash peel powder, 0.1-0.2% of ascorbic acid and 0.02-0.05% of citric acid. The production method specifically comprises the following steps of cleaning the raw materials; performing microwave enzyme deactivation treatment on the artemisia integrifolia; cleaning the raw materials of the carrots, the funguses, the tomatoes and the like, cutting the cleaned carrots, the cleaned funguses, the cleaned tomatoes and the like into slices, cubes or shreds, adding egg fluid and auxiliary materials, and compounding a soup base; performing vacuum freeze drying; and performing packaging. The Changbai Mountain artemisia integrifolia seasoning vegetable pack is simple in production technology, reasonable in method, convenient to brew and good in rehydration, the complete reservation of nutrient elements is guaranteed, and the Changbai Mountain artemisia integrifolia seasoning vegetable pack can be brewed and eaten together with packages, so that the Changbai Mountain artemisia integrifolia seasoning vegetable pack is convenient, safe and fast.

Description

technical field [0001] The invention relates to a production method of a seasoning bag, in particular to a production method of a Changbai Mountain willow wormwood seasoning vegetable bag. . Background technique [0002] Along with the development of food industry, various instant food, instant dish etc. have enriched people's life, instant noodles are as a kind of staple food instant food, and it is characterized in convenient and fast, good taste, cheap, long shelf life. Instant noodles generally include noodles, sauce packs and vegetable packs. Vegetable packs are generally made of dehydrated vegetables, but almost all vegetable packs are sterilized at high temperature and dried. The loss of nutrients such as serious, low rehydration rate of the finished product, thereby affecting the quality of the vegetable bag. Such as prior art authorized announcement number: CN102210442B Chinese invention patent, this invention discloses a kind of instant food vegetable seasoning b...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L5/30A23L3/44
CPCA23L3/44
Inventor 孙海涛朱俊义邵信儒姜瑞平徐晶李明陈丽安
Owner TONGHUA NORMAL UNIV
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