Deep processing method for ready-to-eat leisure lettuce

Abstract

The invention discloses a deep processing method of ready-to-eat leisure lettuce, which comprises the steps of raw material selection, crisp salting, fermentation, batching, secondary fermentation, impurity removal, cleaning slices, dehydration and desalination, seasoning filling, sterilization and drying, and the like. The present invention strictly controls each parameter and index in the lettuce processing technology, and through secondary fermentation, excessive nitrite will not be produced in the leisure lettuce fermentation process of the present invention, and compared with the preparation of ordinary lettuce pickled vegetables, the preparation of the present invention The time is short, the nutrition of the lettuce itself is well preserved, the taste and quality are improved, and the existing fermentation technology has overcome the long fermentation time of pickled vegetables, the easy deterioration of storage, the high content of nitrite in the pickles, and the taste of pickled vegetables caused by short-term fermentation. Poor quality and other issues.

Description

technical field [0001] The invention relates to the field of leisure food processing, in particular to a deep processing method of instant leisure lettuce. Background technique [0002] Lettuce, also known as lettuce, is a biennial herb that can form fleshy tender stems. Not native to Central China or North China. The stems above the ground are edible, the skin of the stem is white-green, the flesh of the stem is crisp and tender, the young stems are emerald green, and turn white-green when mature. The main edible meaty tender stems can be eaten raw, cold, fried, dried or pickled, and the tender leaves are also edible. Stems and leaves contain lettuce, which contains lettuce. Bitter in the mouth, has analgesic effect. Lettuce has strong adaptability and can be cultivated in spring and autumn or overwintering. It is mainly cultivated in spring and harvested in summer. [0003] Existing lettuce processing mostly adopts soaked products processed by wet fermentation, which ...

AI Technical Summary

Problems solved by technology

[0003] Existing lettuce processing mostly adopts soaked products processed by wet fermentation, which is a kind of pickled vegetables. The pickled vegetables are easy to make, low in cost, nutritious and hygienic, delicious in flavor, and easy to store; The problem of excessive content of nitrous alcohol salts is not conducive to storage and transportation, and it is impossible to carry out large-scale production. The added value of the product is not high, and it cannot drive the faster development and expansion of the lettuce industry.