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Preparation method of semi-finished vegetable product

A technology for semi-finished products and vegetables, applied in the field of preparing semi-finished vegetables, can solve the problems of uneconomical economy, expensive raw materials, waste of energy, etc., and achieve the effects of increasing shelf life, improving sensory performance and technical performance, and reducing time.

Pending Publication Date: 2018-05-18
常德永
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method adopts the operation steps of traditional Chinese medicine, steaming and quick freezing, and the required raw materials are relatively expensive, and the operation wastes a lot of energy, which is economically uneconomical

Method used

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  • Preparation method of semi-finished vegetable product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 Verification experiment of vegetable semi-finished product manufacturing process conditions

[0016] A kind of preparation method of semi-finished Chinese cabbage, carries out according to the following steps:

[0017] (1) Select fresh cabbage, and bleach it in 0.005-0.06% isocitric acid sodium salt solution or sodium carbonate solution at 80-105°C for 5 minutes;

[0018] (2) Bleaching in a sorbic acid solution with a mass concentration of 0.03-0.12% for 1 min, then adding anhydrous calcium chloride to dry at 40-130°C until the dry matter content is 40-60%, and finally cooling to 20°C.

[0019] The specific preparation conditions and results are shown in Table 1:

[0020] Table 1

[0021]

[0022] Note 1: Shelf life refers to the shortest shelf life of semi-finished products in vacuum packaging.

[0023] From the analysis of the conclusions in Table 1, it can be seen that the experimental conclusions of the second group and the fourth group are the be...

Embodiment 2

[0031] A kind of preparation method of semi-finished Chinese cabbage, carries out according to the following steps:

[0032] (1) Select fresh cabbage, and bleach it in 0.05% isocitric acid sodium salt solution or sodium carbonate solution at 100°C for 5 minutes;

[0033] (2) Bleach in 0.1% 3,4,6-tribenzyloxy-D-glucal solution for 1 min, then add desiccant to dry at 105°C until the dry matter content is 60%, and finally cool to 20°C.

[0034] The shelf life of the above semi-finished cabbage under vacuum is 22 days, which is obviously better than that of the fourth group in Example 1, which proves that bleaching with 3,4,6-tribenzyloxy-D-glucal has the effect of extending the protection period.

Embodiment 3

[0036] A kind of preparation method of semi-finished Chinese cabbage, carries out according to the following steps:

[0037] (1) Select fresh cabbage, and bleach it in 0.05% isocitric acid sodium salt solution or sodium carbonate solution at 100°C for 5 minutes;

[0038] (2) Bleach in chrysanthemic acid solution with a mass concentration of 0.1% for 1 min, then add a desiccant to dry at 105°C until the dry matter content is 60%, and finally cool to 20°C.

[0039] The shelf life of the semi-finished Chinese cabbage under vacuum is 23 days, which is obviously better than that of the fourth group in Example 1, which proves that the use of chrysanthemic acid for bleaching has the effect of prolonging the protection period.

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Abstract

The invention discloses a preparation method of a semi-finished vegetable product. The method is carried out according to the following steps: selecting fresh vegetables, and bleaching the vegetablesfor 1 to 10 minutes in an isocitric acid trisodium salt solution or a sodium carbonate solution with a mass concentration of 0.01-0.05% at 85-100 DEG C; and bleaching the vegetables for 0.5-2 minutesin a sorbic acid solution or a sorbate solution with a concentration of 0.08-0.1%, then drying the bleached vegetables at 50-105 DEG C with a desiccant until dry matter content is 40-60%, and finallycooling the dried vegetables to 18-20 DEG C. The preparation method of the invention expands the varieties of the semi-finished vegetable product, obtains the semi-finished product with high dry matter content, improves the sensory performance and technical performance of the product, reduces the time for preparing the semi-finished product into a finished product and a final dish, enables the product to have a natural saturated raw material taste, and increases shelf life.

Description

technical field [0001] The invention belongs to the technical field of vegetable food preparation, and in particular relates to a method for preparing semi-finished vegetable products. Background technique [0002] Vegetables are generally processed into finished products. Pickling and dehydration are common methods for their preparation. However, the taste of vegetables prepared by these methods has changed greatly, and a lot of nutrients have been lost. Although fresh vegetables are the best choice However, the shelf life of fresh vegetables is short, they are easy to rot, and produce harmful substances. [0003] Patent 201410648844.7 discloses a rapid processing method of semi-finished cabbage. The rapid processing method of semi-finished cabbage includes the following steps: material selection—rinsing—machine cutting—machine selection—manual sorting—steam blanching—drying—prepackaging—quick freezing — Post-packaging. The quick-frozen vegetables produced by the fast pro...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/10
CPCA23L19/03A23L19/10
Inventor 倪程凯
Owner 常德永
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