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Processing method of leaf vegetables

A processing method and leaf technology, which are applied in the field of food processing, can solve the problems of discount in the taste of nutrients, loss of leafy vegetable shape, flavor, color and texture, and achieve the effects of low cost, good market prospects, and crisp texture.

Inactive Publication Date: 2018-07-03
杜昌清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the processing methods for leafy vegetables are dried or salted. No matter which method is used, the shape, flavor, color and texture of the leafy vegetables will be lost, and the nutritional content and taste will be greatly reduced. Therefore, for The existing technology of adding leafy vegetables must be improved to meet people's pursuit of high-quality life, enrich the types of pickled side dishes and market demand, and increase the value of agricultural and sideline products

Method used

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Examples

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Embodiment Construction

[0022] According to the method of the present invention, it will be further described in conjunction with the following examples, rather than limiting the present invention.

[0023] A kind of processing method of leaf vegetable comprises following processing steps:

[0024] Step (1) raw material selection:

[0025] Choose cabbage or young cabbage leaves or young stems and leaves that are free from mildew, rot, pests and diseases, fresh, thick leaves, and fresh in texture, and set aside;

[0026] Step (2) raw material processing:

[0027] Pick the leafy vegetables clean, remove old leaves, yellow leaves, rotten leaves and old stems and stalks, rinse them with clean water, and then immerse them in water containing 2.5% salt, 0.5% citric acid and 0.2% by weight. After 10 minutes of color protection treatment in the aqueous solution of ascorbic acid, remove it, rinse it with running water, and control the surface moisture of the dried leafy vegetables;

[0028] Step (3) drying...

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PUM

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Abstract

The invention relates to a processing method of leaf vegetables, comprising the following process steps: (1) material selection; (2) material processing; (3) airing; (4) pickling; (5) leaf vegetablesclearing-up; (6) seasoning; (7) packaging and sterilizing. The method disclosed by the invention is simple, easy to operate, and low in cost, and the leaf vegetables are suitable for vast consumers, crisp and tender in texture, mellow in taste, delicious, and unique in flavor, and can be instantly eaten after being unbagged, thus being convenient and fashionable delicacies for the dining table.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a processing method of leaf vegetables, which is similar to the processing method of pickles. Background technique [0002] Leafy vegetables contain a variety of nutrients. In addition to being rich in protein, cellulose, amino acids, vitamins, major and trace mineral elements, leafy vegetables also contain pigment substances, and many leafy vegetables also contain sugar (carbohydrate) and aroma substances. , Some leafy vegetables contain special functional nutrients such as flavonoids and polysaccharides that are not found in root yellow vegetables. At present, most of the processing methods for leafy vegetables are dried or salted. No matter which method is used, the shape, flavor, color and texture of the leafy vegetables will be lost, and the nutritional content and taste will be greatly reduced. Therefore, for The existing technology of adding leafy vegetables must be improved t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 杜昌清
Owner 杜昌清