Preparation method of dried vegetable products

Abstract

The invention relates to the technical field of food preparation, in particular to a preparation method of dried vegetable products. The preparation method comprises the following specific steps: S1,vegetable selection; S2, auxiliary material addition; S3, vegetable steaming treatment; S4, cooling treatment; S5, drying treatment; S6, sterilization treatment; and S7, packaging. According to the technical solution of the application, the nutritional type of dried vegetables is enriched and the edible nutritional value of the dried vegetable products is improved through the selection and the scientific matching of vegetable materials; by adding the seed of Chinese dodder and wolfberry fruits, the health effects of nourishing yin and tonifying yang and improving physical health of the dried vegetables are promoted; by adding dandelion, the dried vegetable products have efficacy of removing toxic heat, promoting diuresis and choleresis and the like; at the same time, herba portulacae alsohas effects of clearing heat and promoting diuresis, removing toxicity for detumescence, diminishing inflammation, quenching thirst and promoting diuresis. Therefore, according to the technical solution of the application, the dried vegetable products have the functions of health maintenance and dietary therapy, and is suitable for middle-aged and elderly people to eat.

Description

technical field [0001] The invention relates to the technical field of food preparation technology, in particular to a method for preparing dried vegetable products. Background technique [0002] At present, there are many technologies in the preparation process of dried vegetable products. For example, the Chinese patent with the publication number CN104397144 A discloses a method for preparing dried vegetable products. The dried vegetable preparation process disclosed by this method is relatively simple, but there is a problem: the taste of dried vegetable products belongs to the original taste, and there is no further process. The addition of any flavor auxiliary material can easily cause the taste of dried vegetables to be affected and affect people's appetite for dried vegetables. On the other hand, the types of vegetables used in the existing dried vegetable products are relatively few, resulting in insufficient nutritional components and weakened nutritional effects....

AI Technical Summary

Problems solved by technology

For example, the Chinese patent with the publication number CN104397144 A discloses a method for preparing dried vegetable products. The dried vegetable preparation process disclosed by this method is relatively simple, but there is a problem: the taste of dried vegetable products belongs to the original taste, and there is no further process. The addition of any flavor accessories can easily affect the taste of dried vegetables and affect people's appetite for dried vegetables

On the other hand, the types of vegetables used in the existing dried vegetable products are relatively few, resulting in insufficient nutritional components and weakened nutritional efficacy.