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.
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[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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