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Production method of quick-frozen spinach

A technology of spinach and light table vegetables, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of low nutritional value, unsatisfactory pursuit, single taste of quick-frozen spinach, etc., to achieve good freshness preservation effect, Easy to process and manufacture, good taste effect

Inactive Publication Date: 2017-02-22
HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0029] There are many types of quick-frozen vegetables, and whether domestic or foreign, the quality requirements for quick-frozen vegetables are also constantly improving. The quick-frozen spinach in the market has a single taste and low nutritional value, which can no longer satisfy people's pursuit of food with health effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A kind of preparation method of quick-frozen spinach, the concrete steps of its preparation method are:

[0053] Step 1. Material selection: select fresh or well-stored spinach, wash it in a washing machine, and set aside;

[0054] Step 2, soaking: put the washed spinach in salt water with a salinity of 5°, soak for 3-5 hours, rinse with cold water after soaking, and set aside;

[0055] Step 3, prepare blanching liquid:

[0056] (1) Preparation of traditional Chinese medicine blanching solution:

[0057] a 1. Select high-quality Chuanmuxiang, Spatholobus Spatholobus, Puxian Cai, Pengzi Cai, Oxyoke Grass, Dragon Ball Fruit, Bama Root, Dengtai Cai, Artemisia argyi, wash and remove impurities, and set aside;

[0058] b 1. Take the washed and removed sichuan wood, spaghetti, puxian, pomegranate, oxbow, dragon fruit, bama root, lampstand and mugwort, add 12-14 times of purified water, and add 12-14 times of pure water Decoct on high heat for 2-3 hours, fil...

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PUM

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Abstract

A production method of quick-frozen spinach concretely comprises the following steps: 1, choosing a material; 2, immersing the material; 3, preparing a blanching liquid: (1) preparing a traditional Chinese medicinal blanching liquid, and (2) preparing a seasoning blanching liquid; 4, blanching: (1) carrying out traditional Chinese medicine blanching, and (2) carrying out seasoning and blanching; 5, quickly freezing the material; 6, carrying out vacuum drying; and 7, bagging the material, and freeze-storing the material. The production method of quick-frozen spinach ha the advantages of simple process and easiness in processing manufacturing; and the produced quick-frozen spinach has the advantages of good fresh keeping effect, good mouthfeel and high nutrition values, and has the efficacy of smoothing intestine and abducting stool, moving qi and relieving pains, and harmonizing stomach and relieving distension.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing quick-frozen spinach. Background technique [0002] Quick-frozen vegetables are one of the main vegetable processing products supplied in the international market. At present, the raw materials of domestic quick-frozen vegetables mainly include roots, stems, leaves, flowers, fruits and edible fungi. [0003] Spinach, Amaranthaceae Chenopodiaceae spinach is an annual or biennial herb, also known as spinach and Persian grass, which is eaten with leaves and tender stems. Spinach is native to Persia and has been cultivated 2,000 years ago. Later, it spread to North Africa, and then spread to Western Europe, Spain and other countries by the Moors. Spinach was introduced to the Tang Dynasty in 647. The main root of spinach is developed, the fleshy root is red, sweet and edible. Spinach is a cold-resistant vegetable and a long-day plant. There are also spi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/21
Inventor 安娜孟凡忠
Owner HARBIN LYUYUAN VEGETABLE PLANTATION PROCESSING SPECIALIZED COOP