Preparation method of preserved vegetable

A production method and technology of dried plum vegetables, which are applied in the fields of climate change adaptation, food science, etc., can solve the problems of long-term soaking of dried plum vegetables and insufficient yield of dried plum vegetables, and achieve high yield, uniform size and length, and complete vegetable shape Effect

Pending Publication Date: 2018-02-13
张高
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The topping of traditional ginger noodle soup contains dried plums. It may be due to the insufficient production of dried plums and the long soaking of dried plums before cooking, so the toppings of ginger noodle soup on the market use fresh vegetables instead of dried plums.

Method used

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Examples

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Embodiment Construction

[0018] The following are specific examples of the present invention to further describe the technical solutions of the present invention, but the present invention is not limited to these examples.

[0019] The preparation method of dried plums is carried out in the following sequence steps successively,

[0020] The first step is material selection. In the Zhejiang area, select xuelihong that has been planted for 120 to 140 days in the natural limit; that is, it is harvested from late February to early March. When harvesting, cut between the root and root pedicle to obtain the above-ground part. Selecting xuelihong within the above growth cycle can not only ensure the yield of xuelihong, but also ensure that the quality of xuelihong is relatively consistent, which is convenient for subsequent processing and ensures consistent quality of prunes.

[0021] The second step is cleaning, peeling off yellow leaves, old leaves and rotten leaves, removing impurities such as weeds, and...

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Abstract

The invention provides a preparation method of preserved vegetable and belongs to the technical field of food. The problems of long soaking time of the preserved vegetable and unsuitability for industrialized production in an existing method are solved. The preparation method of the preserved vegetable sequentially comprises the following steps of selecting materials, washing, withering, cutting in sections, and carrying out first-time water boiling, first-time dehydrating, second-time water boiling and second-time dehydrating, thus obtaining a finished product. The obtained preserved vegetable prepared by adopting the method has the advantages of soft mouth feel, no odor, low possibility of producing residues by chewing after being subjected to brewing with 80 DEG C or more hot water for3 minutes; therefore, the preserved vegetable has good mouth feel.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to dried plum vegetables, in particular to a preparation method of dried plum vegetables. Background technique [0002] Ginger noodle soup is a representative pasta snack in Taizhou, Zhejiang. The toppings of traditional ginger noodle soup contain dried plums. It may be due to the insufficient yield of dried plums and the long-time soaking of dried plums before cooking, so the toppings of ginger noodle soup on the market use fresh vegetables instead of dried plums. [0003] Those skilled in the art hope to have a method for preparing prunes that requires a short time for soaking and is suitable for industrial production. Contents of the invention [0004] The invention proposes a method for making dried plum vegetables, and the technical problem to be solved by the invention is how to shorten the time required for soaking dried plum vegetables and make the dried plum vegetables suitab...

Claims

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Application Information

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IPC IPC(8): A23L19/00
CPCA23L19/03Y02A40/90
Inventor 张高
Owner 张高
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