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Preparation method of selenium-enriched preserved vegetables

A technology of selenium-enriched and dried vegetables, which is applied to the functions of food ingredients, climate change adaptation, food ingredients containing natural extracts, etc., can solve problems such as poor hygiene conditions, no industrialized production, long shelf life, etc., and achieve rich health effects , increase added value, easy to save the effect

Inactive Publication Date: 2018-04-27
张乐华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Poor hygienic conditions during the pickling process of pickled vegetables are prone to produce spoilage bacteria and cannot achieve a long shelf life. At the same time, it will also lead to relatively high nitrite content. Long-term consumption will affect health
Traditional pickling of pickled vegetables uses salt to inhibit the growth of spoilage bacteria, which requires a large amount of salt, and the pickling process lacks the aroma of fermented pickled vegetables. Long-term consumption can easily lead to high blood pressure, and there is no industrialized production. The processing conditions are not easy to control and cannot meet the needs of modern times. Consumer requirements for food safety
And the kind and the taste of present dried plum vegetables are all more single, can't satisfy people's demand to health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of selenium-enriched dried plum, comprising the steps of:

[0025] 1. Raw material selection: choose fresh selenium-enriched mustard;

[0026] 2. Drying for the first time: Use selenium-enriched mustard greens to harvest the leaves, cut off the fibrous roots, and place them on a bamboo pole to dry for 3 days;

[0027] 3. Arranging: place the selenium-enriched mustard greens in the air, cut side up, in a ventilated and sunny place for the second time to dry for 3 days;

[0028] 4. Pickling: Put dry selenium-enriched mustard greens, nitrite scavenger, traditional Chinese medicine additives and salt into the tank at a weight ratio of 20:0.3:3-6:1 for salting;

[0029] 5. Kneading and pressing, inverting the cylinder;

[0030] 6. The third drying: take out the salty selenium-enriched mustard greens that have been marinated for 25 days, drain off the brine, and put them in a sunny and ventilated place to dry for 2 days to make dried plums;

[0031] Wh...

Embodiment 2

[0040] A preparation method of selenium-enriched dried plum, comprising the steps of:

[0041] 1. Raw material selection: choose fresh selenium-enriched mustard;

[0042] 2. Drying for the first time: Use selenium-enriched mustard greens to harvest the leaves, cut off the fibrous roots, and place them on a bamboo pole to dry for 3 days;

[0043] 3. Arranging: place the selenium-enriched mustard greens in the air, cut side up, in a ventilated and sunny place for the second time to dry for 3 days;

[0044] 4. Pickling: put dry selenium-enriched mustard greens, nitrite scavenger, traditional Chinese medicine additives and salt into the tank at a weight ratio of 30:0.6:6:1 for salting;

[0045] 5. Kneading and pressing, inverting the cylinder;

[0046] 6. The third drying: take out the salty selenium-enriched mustard greens that have been marinated for 35 days, drain off the brine, and put them in a sunny and ventilated place to dry

[0047] Dry for 3 days to make dried plums; ...

Embodiment 3

[0058] A preparation method of selenium-enriched dried plum, comprising the steps of:

[0059] 1. Raw material selection: choose fresh selenium-enriched mustard;

[0060] 2. Drying for the first time: Use selenium-enriched mustard greens to harvest the leaves, cut off the fibrous roots, and place them on a bamboo pole to dry for 23 days;

[0061] 3. Arranging: put the selenium-enriched mustard greens in the air, cut side up, in a ventilated and sunny place for the second time to dry for 2 days;

[0062] 4. Pickling: Put dry selenium-enriched mustard greens, nitrite scavenger, traditional Chinese medicine additives and salt into the tank at a weight ratio of 25:0.5:5:1 for salting;

[0063] 5. Kneading and pressing, inverting the cylinder;

[0064] 6. The third drying: take out the salty selenium-enriched mustard greens that have been marinated for 30 days, drain off the brine, and put them in a sunny and ventilated place to dry

[0065] Dry for 3 days to make plum dried veg...

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PUM

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Abstract

The invention discloses a preparation method of selenium-enriched preserved vegetables. Fresh selenium-enriched mustards are used as raw materials; first airing, arranging, preserving, kneading and pressing, changing of cylinders, and third airing are carried out in order to prepare preserved vegetables. The product has good mouthfeel and easy preservation, a nitrite scavenger is added, so that nitrite generated in the preserving process is removed, and the product is healthier; at the same time, a traditional Chinese medicine additive is added, in the preserving process, the traditional Chinese medicine additives permeate into the preserved vegetables, the traditional Chinese medicine additives have effects for strengthening taste and benefiting, the additives endow the preserved vegetables to have excellent effectiveness for strengthening stomach and benefiting spleen, health care efficacies of the preserved vegetables are enriched, added values of the preserved vegetables are improved, and demands of the health food are satisfied.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of selenium-enriched dried plums. Background technique [0002] Mei Cai is a famous traditional dish in Guangdong, which belongs to pickled food. It is said that it is a kind of vegetable sent by Mei Xiangu. Mei Cai originated in Lingnan, and after it was introduced to Beijing, it became a court food, also known as "tribute dish". So far, the Cantonese recipe of "Meicai Braised Pork" is still widely available in various restaurants in Beijing. Meicai has health effects such as invigorating the stomach, digesting food, lowering blood pressure, and lowering fat. It has been recognized by the US Food Administration and has been designated as a "natural health food". After testing by the Laboratory Center of South China Agricultural University, it was found that its composition is: 5.7% sugar, 5.6% protein, and it also contains a variety of vitamins, amino acids, ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/105
CPCA23L19/20A23L33/105A23V2002/00A23V2200/32A23V2250/21Y02A40/90
Inventor 张乐华
Owner 张乐华