Processing method of instant vegetable packet and product of processing method
A processing method and technology of vegetable wrapping, applied in the direction of food science, etc., can solve the problems affecting the promotion and sales of vegetable instant food, insufficient processing technology and raw material formula, and poor taste, so as to achieve rich variety of ingredients, increased crispness, and edible convenient effect
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Embodiment 1
[0031] 1. Ingredients pretreatment: wash, peel and slice potatoes; desalt salted bamboo shoots; desalt salted lotus root; wash enoki mushrooms; cut sea cabbage into sections and wash;
[0032] 2. Pre-cooking: Boil the lotus root slices at 100°C for 10 minutes, take them out and put them in cold water directly, cool them to about 3°C, take them out and drain them to get pre-cooked lotus root slices; put the bamboo shoots at 95°C Cook for 8 minutes, take it out and put it in cold water directly, cool it to about 3°C, take it out and drain it, and get the pre-cooked bamboo shoot slices; cook Flammulina velutipes at 95°C for 7 minutes, take it out, put it in cold water directly, and cool it to 3°C Take out and drain to get pre-cooked enoki mushrooms; cook sea cabbage at 100°C for 5 minutes, take it out and put it in cold water directly, cool to about 3°C, take out and drain to get pre-cooked sea cabbage;
[0033] 3. Color protection: citric acid, sodium D-isovitamin C, sodium meta...
Embodiment 2
[0037] 1. Ingredients pretreatment: wash, peel and slice potatoes; desalt salted bamboo shoots; desalt salted lotus root; wash enoki mushrooms; cut sea cabbage into sections and wash;
[0038] 2. Pre-cooking: boil the lotus root slices at 100°C for 15 minutes, take them out, put them in cold water directly, cool them to room temperature, take them out and drain them to get the pre-cooked lotus root slices; boil the bamboo shoots at 80°C for 10 minutes , put it in cold water directly after taking it out, cool to room temperature, take it out and drain to get the precooked bamboo shoot slices; Obtain precooked Flammulina velutipes; cook sea cabbage at 100°C for 12 minutes, take it out, put it directly in cold water, cool to normal temperature, take it out and drain, and obtain precooked sea cabbage;
[0039]3. Color protection: citric acid, sodium D-isovitamin C, sodium metabisulfite and disodium edetate are prepared into a color protection solution with a mass concentration of ...
Embodiment 3
[0043] 1. Ingredients pretreatment: wash, peel and slice potatoes; desalt salted bamboo shoots; desalt salted lotus root; wash enoki mushrooms; cut sea cabbage into sections and wash;
[0044] 2. Pre-cooking: boil the lotus root slices at 100°C for 6 minutes, take them out, put them in cold water directly, cool them to room temperature, take them out and drain them, and get the pre-cooked lotus root slices; boil the bamboo shoots at 80°C for 10 minutes , put it in cold water directly after taking it out, cool to room temperature, take it out and drain to get the precooked bamboo shoot slices; Obtain the precooked Flammulina velutipes; cook the sea cabbage at 100°C for 10 minutes, take it out, put it in cold water directly, cool it to normal temperature, take it out and drain it, and obtain the precooked sea cabbage;
[0045] 3. Color protection: citric acid, sodium D-isovitamin C, sodium metabisulfite and disodium edetate are prepared into a color protection solution with a ma...
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