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

Active Publication Date: 2017-08-18
四川江中源食品有限公司
View PDF2 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Vegetable instant food usually includes vegetable packs and seasoning packs, and some self-heating packs; the seasoning pack determines the taste of the food, and the vegetable pack determines the taste and nutrition of the food. Therefore, the vegetable pack determines the quality of this type of instant food. The main factor; but the vegetable bag produced by the prior art is due to the deficiency or defect of the processing technology and the raw material formula, which causes the vegetables in the vegetable bag to have more or less defects of poor taste and poor color, which seriously affects the vegetable instant food. Food promotion and sales

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing method of an instant vegetable packet and a product of the processing method; the processing method comprises: pre-boiling, protecting color, dehydrating, packaging, and sterilizing; by optimizing the vegetable processing method in food processing and using a food color protectant in specific way, the original crispiness and color of food materials are maintained, and the vegetable packet of better quality is acquired; the vegetable packet is applicable to various instant foods, is convenient and quick to consume, and meets the demands of people for high quality of instant vegetable foods.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing method and a product of an instant vegetable bag. Background technique [0002] Along with the quickening of people's life and work rhythm, people's eating habit also changes gradually, and time is short, and eating convenience becomes the key factor when people choose diet, thereby, instant food is more and more subject to people's welcome. Foreign fast food, instant noodles, self-heating rice, etc., undoubtedly did not appear for the purposes of saving time and being convenient to eat. However, along with people's continuous pursuit of high-quality life, noodles and rice instant foods with few tastes, poor nutrition, and few types can no longer meet people's needs. Therefore, there are more types, higher nutrition, and better taste. Good vegetable instant food will surely become a new pursuit of people. [0003] Vegetable instant food refers to the food that can be eaten by a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
Inventor 黄鹏高潘亮喻怀伟
Owner 四川江中源食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap