Processing preparation method of instant suaeda heteroptera

A technology of Suaeda salsa and its production method, which is applied in the field of processing and preparing ready-to-eat Suaeda salsa, can solve problems such as unseen processing of Suaeda salsa, achieve attractive product color, simple process and equipment, and remove bitterness and astringency Effect

Inactive Publication Date: 2017-05-24
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be used not only as a seasonal vegetable, but also as a stuffing for pasta such as buns and dumplings. It is more promising to be used as a green vegetable for deep processing to produce a series of products. However, there is no patent document on using Suaeda salsa to process products. to report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of the instant Suaeda salsa (Suaeda wing) comprises the following steps:

[0027] Raw material pretreatment→removal of bitterness and astringency→blanching→cooling→preservation of crispness→rinsing, draining→seasoning→bagging, sealing→sterilization, cooling→inspecting the finished product

[0028] ① Sorting of raw materials: It is required to select fresh Suaeda salsa (Suaeda salsa) tender stems and leaves with a length of 3-10 cm, remove the lignified branches, and wash the sediment;

[0029] ②Remove bitterness and astringency: Soak in 1% sodium bicarbonate solution for 1 hour, then wash twice;

[0030] ③Blanching: Use hot water at 85°C for 60 seconds to protect the green color;

[0031] ④Cooling: After blanching to protect the color, put the raw materials in cold water to cool immediately, so as to avoid the waste heat of blanching from destroying the nutrients of Suaeda salsa (Suaeda salsa);

[0032] ⑤ Crisp preservation treatment: put the co...

Embodiment 2

[0039] The preparation method of the instant Suaeda salsa (Suaeda wing) comprises the following steps:

[0040] Raw material pretreatment→removal of bitterness and astringency→blanching→cooling→preservation of crispness→rinsing, draining→seasoning→bagging, sealing→sterilization, cooling→inspecting the finished product

[0041] ① Sorting of raw materials: It is required to select fresh Suaeda salsa (Suaeda salsa) tender stems and leaves with a length of 3-10 cm, remove the lignified branches, and wash the sediment;

[0042] ②Remove bitterness and astringency: Soak in 1% sodium bicarbonate solution for 3 hours, then wash 3 times;

[0043] ③Blanching: Use hot water at 95°C for 180 seconds to protect the green color;

[0044] ④Cooling: After blanching to protect the color, put the raw materials in cold water to cool immediately, so as to avoid the waste heat of blanching from destroying the nutrients of Suaeda salsa (Suaeda salsa);

[0045] ⑤ Crisp preservation treatment: put th...

Embodiment 3

[0052] The preparation method of the instant Suaeda salsa (Suaeda wing) comprises the following steps:

[0053] Raw material pretreatment→removal of bitterness and astringency→blanching→cooling→preservation of crispness→rinsing, draining→seasoning→bagging, sealing→sterilization, cooling→inspecting the finished product

[0054] ① Sorting of raw materials: It is required to select fresh Suaeda salsa (Suaeda salsa) tender stems and leaves with a length of 3-10 cm, remove the lignified branches, and wash the sediment;

[0055] ②Remove bitterness and astringency: Soak in 1% sodium bicarbonate solution for 2.5 hours, then wash 3 times;

[0056] ③Blanching: Use hot water at 90°C for 90 seconds to protect the green color;

[0057] ④Cooling: After blanching to protect the color, put the raw materials in cold water to cool immediately, so as to avoid the waste heat of blanching from destroying the nutrients of Suaeda salsa (Suaeda salsa);

[0058] ⑤ Crisp preservation treatment: put t...

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PUM

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Abstract

The invention discloses a preparation method of instant suaeda heteroptera and relates to the field of food processing. The method is characterized in that the instant suaeda heteroptera is prepared by the steps of picking and processing, bitterness removal, blanching, cooling, crispness keeping, cleaning, seasoning, metering and bagging, vacuum sealing, sterilization and cooling, finished product inspection, etc. In the invention, the processing flow and equipment of instant suaeda heteroptera are simple, the processing cost is low, the processing and utilization of suaeda heteroptera are promoted, and the economic value is raised; and meanwhile, the bitterness of suaeda heteroptera is removed during processing while the nutrition of suaeda heteroptera is maintained, and through combination seasoning, the suaeda heteroptera is sour-sweet and delicious and refreshing and appetizing. The pH value is adjusted by seasoning, the microbial growth is inhibited, the bright green color of suaeda heteroptera is kept, and the product has attractive color. The invention provides a new way for comprehensive processing and utilization of suaeda heteroptera as well as a new food option for consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing and preparing instant Suaeda salsa. Background technique [0002] Suaeda salsa (L.) Pall, also known as Suaeda salsa (L.) Pall, is an annual herbaceous true salt plant of the genus Suaeda Forsk.e x Scop in the family Chenopodiaceae. There are 20 species and 1 variety of Suaeda genus in my country. The common species are Suaeda glance Bunge and Suaeda salsa. Suaeda salsa is mainly distributed in Europe and Asia. It is produced in the coastal areas of Northeast China, Inner Mongolia, Hebei, Shanxi, northern Shaanxi, Ningxia, northern Gansu, Qinghai, Xinjiang, Zhejiang, Jiangsu, and Shandong. It is born in saline-alkali soil. The beach and the lake form a single superior community. Suaeda salsa is a true halophyte with strong salt tolerance. It is the preferred plant species for the improvement and utilization of saline-alkali soil. Planting Suaeda ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/20
Inventor 步营朱文慧励建荣李学鹏钟克利沈琳牟伟丽宦海珍王俊淇梁辰
Owner BOHAI UNIV
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