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Boxed vegetable salad with prolonged preservation time

A fresh-keeping time and vegetable technology, applied in the field of boxed vegetable salad, can solve the problems of easy water loss and short product fresh-keeping period of vegetable salad, and achieve the effects of inhibiting the growth of bacteria, not easily oxidized and discolored, and prolonging the shelf life.

Inactive Publication Date: 2018-11-23
TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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  • Summary
  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0002] Vegetable salad can supplement a large amount of vitamins needed by the human body. Its cooking method is simple and easy to learn, and is widely accepted by the public. However, in the process of food industrial production, the water content of vegetable salad is very easy to lose, and the shelf life of the product is short.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] A kind of boxed vegetable salad that prolongs fresh-keeping time, comprises the following steps:

[0017] a. Weigh ingredients by weight: 1.5 parts of leaf lettuce, 8.5 parts of ball lettuce, 0.5 part of purple leaf lettuce, 1 part of bitter chrysanthemum, 1 part of purple cabbage, 0.6 part of carrot, 2 parts of corn kernels, and 2 parts of cucumber slices;

[0018] b. Wash the vegetables according to the ratio in step a and then disinfect them for later use;

[0019] c. After cutting the vegetables according to the specifications, soak them in ice water;

[0020] d. In a workshop below 10°C, at low temperature, cut vegetables according to specifications;

[0021] e. Soak the cut vegetables in ice water for 30 minutes

[0022] f. Pack in a box and store in a refrigerator at 0°C to 8°C.

[0023] The present invention organically combines various ingredients and food materials to complement each other. In terms of the production method, the vegetables are processed bel...

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PUM

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Abstract

The invention relates to the field of industrial production of food, in particular to boxed vegetable salad with prolonged preservation time. All component food materials are organically combined, thus achieving the effect of supplementing each other; according to a making method, vegetables are processed at the temperature of 10 DEG C or below, so that the breeding of bacteria is inhibited, the shelf lives of fruits are prolonged, and oxidation stain is not easily caused; the vegetables are soaked for a plurality of times, so that the mouth feel of the vegetables is enabled to crisper and tastier while the safety of the vegetables is guaranteed.

Description

technical field [0001] The invention relates to the field of industrialized food production, in particular to a boxed vegetable salad with prolonged fresh-keeping time. Background technique [0002] Vegetable salad can supplement a large amount of vitamins needed by the human body. Its cooking method is simple and easy to learn, and is widely accepted by the public. However, in the process of food industrialization, the water content of vegetable salad is very easy to lose, and the shelf life of the product is short. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art and provide a boxed vegetable salad with prolonged fresh-keeping time. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of boxed vegetable salad that prolongs fresh-keeping time, comprises the following steps: [0006] a. Weigh ingredients by weight: 1.5 parts of l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
CPCA23L19/03
Inventor 付蓬勃唐红威
Owner TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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