Dehydrated vegetable seasoning

A technology of dehydrated vegetables and condiments, applied in application, food preparation, food science, etc., can solve the problems of reducing nutrient content, changing taste, easy to mold, etc., and achieve the effect of rich nutrition, adjustable taste, and convenient consumption

Inactive Publication Date: 2017-01-04
徐小芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has disadvantages: one is that the salted and semi-dried vegetables contain water, which is easy to mold during storage, which reduces the nutritional content, and it is inconvenient to carry on a journey or going out; the other is that the color and taste of the stored vegetables are similar to those of the original fresh vegetables. In addition, with the continuous improvement of people's living standards and awareness of vegetable diet and health care, many wild vegetables have gradually entered people's lives, such as shepherd's purse, bitter herbs, and thistles (thorns) that grow in the wild in spring. wild vegetables), amaranth, purslane and other wild vegetables, fresh and delicious, in addition to rich nutrition, medicinal value is also very high, deeply loved by people
But as the seasons change, the fiber of wild vegetables increases and the taste changes, making people unable to continue eating, reducing the edible value of wild vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The fresh Chinese toon head is cleaned after removing miscellaneous leaves, then dried, and then dehydrated and dried in vegetables, then cooled and crushed into fragments; prepared by mixing; seasoning is prepared according to 100KG dehydrated Chinese toon head: take 57.5KG of fragmented dehydrated Chinese toon head (57.5%), refined salt 32.5KG (32.5%), and monosodium glutamate 10KG (10%) are evenly mixed and packed into bags after inspection.

Embodiment 2

[0013] The present embodiment is the same as Example 1 procedure, and the difference is that the mixed preparation is prepared by 100KG dehydrated shepherd's purse condiment: get fragmented dehydrated shepherd's purse 67.5KG (67.5%), refined salt 17.5KG (17.5%), monosodium glutamate 15KG (15%) After being evenly mixed, it is inspected and packaged into bags.

Embodiment 3

[0015] The present embodiment is the same as Example 2, except that the mixed preparation is prepared according to 100KG dehydrated purslane condiment: get 62.5KG (62.5%) of fragmented dehydrated purslane, 25KG (25%) of refined salt, 12.5KG (12.5%) of monosodium glutamate %), evenly mixed and packaged into bags.

[0016] The weight of the packaged bag of the present invention is usually ranging from 10G to 250G, and the effect is best for one-time use. It can be eaten raw or cooked. Before use, the dehydrated vegetables in the container are usually soaked in boiled water at 70°C to 80°C, and can be eaten after staying for 5 minutes. For example, use dehydrated Chinese toon head seasoning to mix tofu (raw food); dehydrated shepherd’s purse seasoning scrambled eggs (cooked food); you can also only use dehydrated vegetable seasoning to make small dishes, such as dehydrated bitter herbs and dehydrated thistles (thorn vegetables) , dehydrated amaranth, dehydrated purslane, dehydr...

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PUM

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Abstract

The invention discloses dehydrated vegetable seasoning and belongs to the technical field of food. The dehydrated vegetable seasoning is characterized by being prepared from fragmented dehydrated vegetables, salt and monosodium glutamate. Compared with the prior art, the color and taste of original fresh vegetables are kept, and the dehydrated vegetable seasoning is rich in nutrition, long in storage time, convenient to carry and eat and adjustable in taste, and is ideal seasoning for people to make dishes.

Description

technical field [0001] The invention relates to dehydrated vegetable seasoning, which belongs to the technical field of food. Background technique [0002] The vegetable condiment that people eat in the prior art usually cools into semi-dry storage after the fresh vegetables are salted, as Chinese toon head, potherb mustard. It has disadvantages: one is that the salted and semi-dried vegetables contain moisture, which is easy to mold during storage, which reduces the nutritional content, and it is inconvenient to carry on a journey or going out; the other is that the color and taste of the stored vegetables are similar to those of the original fresh vegetables. In addition, with the continuous improvement of people's living standards and awareness of vegetable diet and health care, many wild vegetables have gradually entered people's lives, such as shepherd's purse, bitter herbs, and thistles (thorns) that grow in the wild in spring. wild vegetables), amaranth, purslane and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/223A23L1/29
Inventor 徐小芹
Owner 徐小芹
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