Self-heating hotpot vegetables and preparation method thereof
A self-heating, hot pot technology, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of low water content of vegetables, prone to spoilage, excessive nutrient loss, etc., to maintain water content and avoid nutrients. The effect of loss, crisp taste
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Embodiment 1
[0024] A. Pretreatment
[0025] Wash 5 parts of lotus root, 5 parts of potatoes, 5 parts of bamboo shoots and 5 parts of fungus without mechanical damage and moth, respectively, cut into thin slices, and then wash for later use; cut bracken into long strips, and then wash for later use; Wherein the thickness of the lotus root is 4mm, the thickness of the potato is 2mm, the specifications of the bamboo shoots and fungus are thin slices of 2cm×1cm×3mm, and the length of the bracken is 3cm;
[0026] B. Blanching to inactivate enzymes
[0027] Add 0.1 part of calcium chloride into water to form a calcium chloride solution, then add the lotus root, potatoes, bamboo shoots, fungus and bracken obtained in step A for blanching; wherein the calcium chloride solution has a mass fraction of 0.1%, The temperature of blanching to kill enzymes is controlled at 95°C, the blanching time of the lotus root and potatoes is 15s, and the blanching of the bamboo shoots, fungus and bracken is 20s; ...
Embodiment 2
[0033] A. Pretreatment
[0034] Wash 7.5 parts of lotus root, 7.5 parts of potatoes, 7.5 parts of bamboo shoots, and 7.5 parts of fungus without mechanical damage and insects, cut them into thin slices, and then wash them for later use; cut 7.5 parts of bracken into strips, and then wash them Standby, the thickness of the lotus root is 4mm, the thickness of the potato is 2mm, the specifications of the bamboo shoots and fungus are thin slices of 2cm×1cm×3mm, and the length of the bracken is 3cm;
[0035] B. Blanching to inactivate enzymes
[0036] Add 0.2 part of calcium chloride into water to form a calcium chloride solution, then add the lotus root, potatoes, bamboo shoots, fungus and bracken obtained in step A for blanching, the mass fraction of the calcium chloride solution is 0.3%, and the blanching The temperature of the blanching enzyme is controlled at 98°C, the blanching time of the lotus root and potatoes is 18s, and the blanching of the bamboo shoots, fungus and bra...
Embodiment 3
[0042] A. Pretreatment
[0043] Wash 10 parts of lotus root, 10 parts of potatoes, 10 parts of bamboo shoots and 10 parts of fungus without mechanical damage and insects, cut into thin slices, and then wash them for later use; cut bracken into long strips, and then wash them for later use. Wherein the thickness of the lotus root is 4mm, the thickness of the potato is 2mm, the specifications of the bamboo shoots and fungus are thin slices of 2cm×1cm×3mm, and the length of the bracken is 3cm;
[0044] B. Blanching to inactivate enzymes
[0045] Add 0.3 parts of calcium chloride into water to form a calcium chloride solution, then add the lotus root, potatoes, bamboo shoots, fungus and bracken obtained in step A for blanching, the mass fraction of the calcium chloride solution is 0.5%, and the blanching The temperature of the blanching enzyme is controlled at 100°C, the lotus root and potato are blanched for 20s, and the bamboo shoots, fungus and bracken are blanched for 25s;
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