Seasonal vegetable quick-frozen fresh-keeping method

Abstract

A seasonal vegetable quick-frozen fresh-keeping method relates to the food fresh-keeping field. A refrigerator fresh-keeping method in the prior art is abandoned. A case is developed. According to themethod, a seasonal vegetable is put in the case, the temperature in the case is controlled, and a liquid located on the surface of the seasonal vegetable is frozen to form a membrane, so that the fresh-keeping effect and time are improved. With the assistance of the antiseptic feature of acid, the acid environment can prevent bacteria from growing. The seasonal vegetable is cleaned and put in vinegar, and the obtained seasonal vegetable can be kept for months. The medicinal effect is fast efficiently taken in the seasonal vegetable at an extremely low temperature, so that the nutritive valueis increased.

Description

Technical field:

[0001] The invention relates to the field of food preservation, in particular to a method for quick-freezing and preservation of seasonal vegetables. Background technique:

[0002] Food is a necessity for human survival, so food preservation has become one of the oldest technologies used by humans.

[0003] Refrigeration and freezing are perhaps the most widely used methods of food preservation today. The purpose of refrigeration is to slow down the bacterial action so that the food can be kept longer (keep fresh for about a week or two instead of just half a day). The purpose of freezing is to prevent all bacterial action, because bacteria will completely lose their activity under freezing conditions.

[0004] Refrigeration and freezing are suitable for almost everything: meat, fruit, vegetables and drinks. In general, refrigeration has no effect on the taste and texture of food. Freezing has no effect on the taste or texture of most meats and very litt...

Examples

Embodiment 1

[0030] Embodiment 1: a kind of seasonal vegetable quick-frozen fresh-keeping method specifically comprises the following steps:

[0031] Pound the meat into pureed meat, make vegetable foam from seasonal vegetables, and boil the broth made from bones. Place the pureed meat and vegetable foam in the broth at a temperature of 80°C and soak for 10-15 minutes; add 15g of peach kernels, red Flower 10g, Angelica 20g, Baishao 40g, Chuanxiong 10g, Shengdi 20g, Chishao 20g, Chuanjun 10g, Yin Chen 20g, Desmodium 20g, cook for 3 hours, cool;

[0032] Filter the cooled soup with non-toxic gauze, put the supernatant liquid in the container; add preservative to mix, distill and collect the distillate;

[0033] Take out the seasonal vegetables and drain for 0.5-1.5 minutes, and let them air-dry naturally at 4°C. After the air-dried seasonal vegetables are coated with distilled liquid, wrap them in plastic wrap and place them in a refrigerator at a temperature of 10-15°C;

[0034] Transfer t...

Embodiment 2

[0054] Embodiment 2: a kind of method for quick-freezing and fresh-keeping of seasonal vegetables, specifically comprises the following steps:

[0055] Pound the meat into pureed meat, make vegetable foam from seasonal vegetables, and boil bones into broth. Place the pureed meat and vegetable foam in the broth at a temperature of 80°C and soak for 10-15 minutes evenly; add 19g of peach kernels, red Flower 14, angelica 24g, white peony 44g, chuanxiong 14g, habitat 24g, red peony 24g, Chuanjun 14g, capillary wormwood 24g, money grass 24g, cook for 3 hours, cool;

[0056] Filter the cooled soup with non-toxic gauze, put the supernatant liquid in the container; add preservative to mix, distill and collect the distillate;

[0057] Take out the seasonal vegetables and drain for 0.5-1.5 minutes, and let them air-dry naturally at 4°C. After the air-dried seasonal vegetables are coated with distilled liquid, wrap them in plastic wrap and place them in a refrigerator at a temperature of...

Technical field:

[0001] The invention relates to the field of food preservation, in particular to a method for quick-freezing and preservation of seasonal vegetables. Background technique:

[0002] Food is a necessity for human survival, so food preservation has become one of the oldest technologies used by humans.

[0003] Refrigeration and freezing are perhaps the most widely used methods of food preservation today. The purpose of refrigeration is to slow down the bacterial action so that the food can be kept longer (keep fresh for about a week or two instead of just half a day). The purpose of freezing is to prevent all bacterial action, because bacteria will completely lose their activity under freezing conditions.

[0004] Refrigeration and freezing are suitable for almost everything: meat, fruit, vegetables and drinks. In general, refrigeration has no effect on the taste and texture of food. Freezing has no effect on the taste or texture of most meats and very litt...

Examples

Embodiment 1

[0030] Embodiment 1: a kind of seasonal vegetable quick-frozen fresh-keeping method specifically comprises the following steps:

[0031] Pound the meat into pureed meat, make vegetable foam from seasonal vegetables, and boil the broth made from bones. Place the pureed meat and vegetable foam in the broth at a temperature of 80°C and soak for 10-15 minutes; add 15g of peach kernels, red Flower 10g, Angelica 20g, Baishao 40g, Chuanxiong 10g, Shengdi 20g, Chishao 20g, Chuanjun 10g, Yin Chen 20g, Desmodium 20g, cook for 3 hours, cool;

[0032] Filter the cooled soup with non-toxic gauze, put the supernatant liquid in the container; add preservative to mix, distill and collect the distillate;

[0033] Take out the seasonal vegetables and drain for 0.5-1.5 minutes, and let them air-dry naturally at 4°C. After the air-dried seasonal vegetables are coated with distilled liquid, wrap them in plastic wrap and place them in a refrigerator at a temperature of 10-15°C;

[0034] Transfer t...

Embodiment 2

[0054] Embodiment 2: a kind of method for quick-freezing and fresh-keeping of seasonal vegetables, specifically comprises the following steps:

[0055] Pound the meat into pureed meat, make vegetable foam from seasonal vegetables, and boil bones into broth. Place the pureed meat and vegetable foam in the broth at a temperature of 80°C and soak for 10-15 minutes evenly; add 19g of peach kernels, red Flower 14, angelica 24g, white peony 44g, chuanxiong 14g, habitat 24g, red peony 24g, Chuanjun 14g, capillary wormwood 24g, money grass 24g, cook for 3 hours, cool;

[0056] Filter the cooled soup with non-toxic gauze, put the supernatant liquid in the container; add preservative to mix, distill and collect the distillate;

[0057] Take out the seasonal vegetables and drain for 0.5-1.5 minutes, and let them air-dry naturally at 4°C. After the air-dried seasonal vegetables are coated with distilled liquid, wrap them in plastic wrap and place them in a refrigerator at a temperature of...

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