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Vegetable cold biscuit

A technology of cold biscuits and vegetables, applied in the field of food preservation, can solve the problems of single nutritional structure of biscuits, unfavorable long-term consumption, etc., achieve good dehydration effect, save cleaning time, and prevent "three highs"

Inactive Publication Date: 2018-07-10
XUNDIAN MUGONGSHANG TEA IMPORT & EXPORT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] What the present invention aims to solve is the problem that the existing biscuits have a single nutritional structure and are not conducive to long-term consumption. It provides a vegetable cold biscuit that can retain food nutrients and improve the shelf life of food through low-temperature drying.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a vegetable cold biscuit, characterized in that the biscuit is prepared by the following steps:

[0016] 1) Cleaning: Put fresh vegetables into the cleaning equipment, pour clean water, the water surface of the clean water is not lower than the highest point where the vegetables are placed, and use electromagnetic waves with a vibration frequency of 300MHz to 300GHz to vibrate and clean for 1 hour;

[0017] 2) Beating: take 100 parts by mass of the vegetables cleaned in step 1), add 2 parts by mass of Pu'er tea, mix them and put them into a mixer to stir to obtain a mixed pulp;

[0018] 3) dicing: take the vegetables cleaned in step 1) and cut them into pieces to obtain diced vegetables;

[0019] 4) Mix the mixed juice obtained in step 2) and the diced vegetables obtained in step 3), and add 6 parts by mass of juice to 1 part by mass of diced vegetables (please confirm whether the ratio is correct);

[0020] 5) Drying: put the mixture obtained in step 4) ...

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Abstract

The invention discloses a vegetable cold biscuit, and relates to the field of food preservation, in particular to the vegetable cold biscuit which is subjected to low-temperature drying, reserves foodnutrients and has improved food shelf life. The vegetable cold biscuit of the invention is prepared by the steps of cleaning, pulping, dicing, mixing, drying, pressing and packaging. The vegetable cold biscuit of the invention is dried by using a low temperature, and massive dehydration is carried out with a good dehydration effect and without destroying vegetable nutrients, and even the color ofvegetables can be maintained, and the shelf life can be greatly improved. Meanwhile, a Pu'er tea component is added, so that the biscuit contains a tea aroma and is mixed with nutrient substances ofthe Pu'er tea so as to improve mouth feel. When being eaten, the biscuit can be soaked with hot water or directly eaten so as to rapidly supplement energy for the human body. Besides, the pressing iscarried out by a pressing device, so that the volume is greatly reduced, and the transportation and storage are more convenient.

Description

technical field [0001] The invention relates to the field of food preservation, in particular to a vegetable cold biscuit which can retain food nutrients and improve the shelf life of food by drying at low temperature. Background technique [0002] Vegetables contain a lot of nutrients, which are an important channel for the human body to absorb vitamins and various trace elements. However, vegetables contain a lot of water, which is very easy to spoil and deteriorate, which is not convenient for long-term storage. Large, it takes up a lot of space when storing, which is not conducive to mass transportation. [0003] Biscuits are baked with flour and water or milk without yeast. They can be used as storage food during travel, sailing, and mountaineering. They are also very convenient and suitable for military personnel during wartime. However, the biscuits contain oil, which is not conducive to long-term storage. At the same time, their main nutrients are wheat, oil and egg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04A21D13/06
CPCA21D13/04A21D13/06
Inventor 赵伟文
Owner XUNDIAN MUGONGSHANG TEA IMPORT & EXPORT CO LTD
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