A method and device for preparing Chinese chive powder by vacuum low-temperature baking

Abstract

The invention provides a vacuum low-temperature baked leek powder and a production method. The cooked leek powder produced by the production process integrates the medicinal and edible uses of leeks, can maintain the original fragrance of leeks, has low crude fiber and moisture content, and is thoroughly sterilized and has a long shelf life. , is a pure natural green health food without any additives. The method comprises washing, soaking, dehydrating, baking and stacking the leeks, sterilizing the cooked leeks, and grinding the cooked leek powder by a crushing machine into bags according to requirements. The cooked leek powder and cooked leek powder processed in this way maintain the nutritional content and original flavor of leek, and at the same time produce many new nutrients. Used as an ingredient in food and beverages.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method and equipment for vacuum-roasting leek powder at low temperature. Background technique [0002] The people of our country generally attach great importance to the application of traditional food. Traditional food has a wide variety and rich nutrition, which meets the requirements of people’s dietary diversity, especially the effect of most special foods on the treatment of chronic diseases. Insufficient, especially insufficient processing methods, so that the traditional food variety is single, difficult to store and many other factors, coupled with the strong seasonality of specialty foods, high processing costs, low profits and other reasons, make my country's traditional food processing industry very backward, other Applications are not widespread. Contents of the invention [0003] The present invention is exactly in order to solve the edible convenience problem and th...

AI Technical Summary

Problems solved by technology

[0002] The people of our country generally attach great importance to the application of traditional food. Traditional food has a wide variety and rich nutrition, which meets the requirements of people’s dietary diversity, especially the effect of most special foods on the treatment of chronic diseases. Insufficient, especially insufficient processing methods, so that the traditional food variety is single, difficult to store and many other factors, coupled with the strong seasonality of specialty foods, high processing costs, low profits and other reasons, make my country's traditional food processing industry very backward, other Not widely used

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