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Improved preparation process of naturally dried vegetables

A preparation process and natural drying technology, which is applied in food science, food preservation, application, etc., can solve the problems of affecting the appearance of dried vegetable products, unfavorable vegetable nutrient maintenance, and vegetable nutrient changes, so as to expand the market and apply to the crowd, and benefit The effect of scientific nutrition balance and market share increase

Inactive Publication Date: 2018-12-11
宁夏杞浓枸杞产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] On the one hand, most of the processing techniques of vegetable products are artificially heated and dried, which causes the vegetables to turn black easily during the high-temperature baking process of dried vegetables, which affects the appearance of dried vegetable products;
[0004] On the other hand, most of the existing vegetable products are boiled in boiling water, followed by subsequent drying processing. This method easily leads to changes or loss of nutrients in the vegetables during the process of boiling the vegetables in boiling water, which affects the maintenance of nutrients in the vegetables. unfavorable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] An improved natural drying vegetable preparation process, comprising the following specific steps:

[0029] S1: Vegetable selection: select a number of fresh vegetables, and proportion according to the following mass parts: 15 parts of cauliflower, 15 parts of cabbage, 12 parts of Chinese cabbage, 10 parts of pumpkin, 5 parts of celery, 5 parts of red beans, 12 parts of edamame, 10 parts of cucumber, 5 parts of spinach, and 12 parts of carrot; clean the above vegetables, remove the rotten part, remove the rhizome part, and only take beans and rice for red beans and edamame;

[0030] S2: Chopping: Chopping vegetables except red beans and edamame in step S1, waiting for standby;

[0031] S3: Blanch vegetables: put the chopped vegetables, red beans, and edamame beans in step S2 into a casserole and scald the vegetables with hot water at 65°C; the vegetables are soaked in hot water for 18 minutes, so that the vegetables are 7 minutes cooked;

[0032] S4: Add seasoning: Aft...

Embodiment 2

[0047] An improved natural drying vegetable preparation process, comprising the following specific steps:

[0048] S1: Vegetable selection: select a number of fresh vegetables, and proportion according to the following mass parts: 15 parts of cauliflower, 15 parts of cabbage, 12 parts of Chinese cabbage, 10 parts of pumpkin, 5 parts of celery, 5 parts of red beans, 12 parts of edamame, 10 parts of cucumber, 5 parts of spinach, and 12 parts of carrot; clean the above vegetables, remove the rotten part, remove the rhizome part, and only take beans and rice for red beans and edamame;

[0049] S2: Chopping: Chopping vegetables except red beans and edamame in step S1, waiting for standby;

[0050] S3: Blanch vegetables: put the chopped vegetables, red beans and edamame in step S2 into a casserole and scald the vegetables with 80°C hot water; the vegetables are soaked in hot water for 16 minutes, so that the vegetables are 8 minutes cooked;

[0051] S4: Add seasoning: After the veget...

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PUM

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Abstract

The invention relates to the technical field of vegetable deep processing, specifically relates to an improved preparation process of naturally dried vegetables, which comprises the following specificsteps: S1, selecting vegetables; S2, cutting up; S3, simmering the vegetables; S4, adding seasonings; S5, stirring; S6, air drying; S7, disinfecting by ozone; S8, packaging. The invention is characterized in that on the one hand, through the scientific and reasonable collocation of the vegetable raw materials of the dried vegetables, the nutrition of the dried vegetables is guaranteed to be sufficient; on the other hand, the use of different vegetables for collocation is conducive to scientific nutrition balance, and enriches nutrition of the dried vegetables. At the same time, the nutritioningredients and appearance of the the dry vegetable provided by the invention are better preserved, and has better practical value and promotion value.

Description

technical field [0001] The invention relates to the technical field of vegetable deep processing, in particular to an improved natural-dried vegetable preparation process. Background technique [0002] At present, in the field of vegetable deep processing technology, the preparation of dried vegetable products is very common. However, in the specific preparation process of the existing dried vegetable products, there are usually some deficiencies, specifically: [0003] On the one hand, most of the processing techniques of vegetable products are artificially heated and dried, which causes the vegetables to turn black easily during the high-temperature baking process of dried vegetables, which affects the appearance of dried vegetable products; [0004] On the other hand, most of the existing vegetable products are boiled in boiling water, followed by subsequent drying processing. This method easily leads to changes or loss of nutrients in the vegetables during the process o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L11/00A23L3/40A23L3/3445A23L33/00
CPCA23L3/3445A23L3/40A23L11/01A23L19/03A23L33/00
Inventor 李俊平
Owner 宁夏杞浓枸杞产业股份有限公司
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