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Processing technology of wild vegetables kept fresh with clean water

A processing technology, the technology of wild vegetables, applied in the direction of fruit and vegetable preservation, food preservation, food ingredients as anti-microbial preservation, etc., can solve the problems of high food coloring, bad taste, pollution, etc.

Inactive Publication Date: 2019-07-02
蒋凤英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mountain wild vegetables are produced in nature, and their nutritional content is dozens of times higher than that of cultivated vegetables. At the same time, they also have different degrees of disease prevention and control effects. However, they are wild plants after all, and the harvesting period is affected by natural solar terms, only 30 days Now, most of the fresh-keeping manufacturers of wild vegetables use traditional fresh-keeping techniques, namely desalination, cleaning, adding pigments to regreen, and using sodium potassium salt to preserve them. The processed wild vegetables have high food coloring, and the sterilization is carried out under high temperature conditions, so the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The processing steps of the processing technology of clear water fresh-keeping wild vegetables are as follows:

[0016] (1) Desalination

[0017] Put the salted wild vegetables with a salinity of 20 degrees into the desalination pool with water, put the vegetables and water into the pool according to the ratio of one weight of vegetables to at least three weights of water, soak for 8 hours, The salt can be basically removed.

[0018] (2) Sorting and cleaning

[0019] Remove the desalted vegetables from the pool, put them into clean water and rinse them repeatedly until the water in the pool is clear and transparent.

[0020] (3) Re-green color protection and cooling and rinsing

[0021] Put the water (see recipe) into the pot and heat it up to 80°C, pour the sorted and cleaned raw vegetables into the pot at a ratio of 1:1.5, and keep the temperature constant for 20 minutes. Take out the vegetables, put them in a cold water pool for repeated rinsing and soaking, take...

Embodiment 2

[0025] The processing steps of the processing technology of clear water fresh-keeping wild vegetables are as follows:

[0026] (1) Desalination

[0027] Put the salted wild vegetables with a salinity of 22 degrees into the desalination pool with water, put the vegetables and water into the pool according to the ratio of one weight of vegetables to at least three parts by weight of water, soak for 14 hours, The salt can be basically removed.

[0028] (2) Sorting and cleaning

[0029] Remove the desalted vegetables from the pool, put them into clean water and rinse them repeatedly until the water in the pool is clear and transparent.

[0030] (3) Re-green color protection and cooling and rinsing

[0031] Put the water (see recipe) into the pot and heat it up to 85°C, put the sorted and cleaned raw vegetables into the pot at a ratio of 1:3, and keep the temperature constant for 25 minutes. Take out the vegetables, put them in a cold water pool for repeated rinsing and soaking...

Embodiment 3

[0035] The processing steps of the processing technology of clear water fresh-keeping wild vegetables are as follows:

[0036] (1) Desalination

[0037] Put the salted wild vegetables with a salinity of 21 degrees into the desalination pool with water, put the vegetables and water into the pool at a ratio of at least three parts by weight of water for one weight of vegetables, and soak for 11 hours. The salt can be basically removed.

[0038] (2) Sorting and cleaning

[0039] Remove the desalted vegetables from the pool, put them into clean water and rinse them repeatedly until the water in the pool is clear and transparent.

[0040] (3) Re-green color protection and cooling and rinsing

[0041] Put the water (see recipe) into the pot and heat it up to 82°C, pour the sorted and cleaned raw vegetables, vegetables and water into the pot at a ratio of 1:2, and keep the temperature constant for 22 minutes. Take out the vegetables, put them in a cold water pool for repeated rin...

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PUM

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Abstract

The invention relates to a processing technology of wild vegetables kept fresh with clean water. The processing technology comprises the steps of desalinating salted wild vegetables, performing sorting and cleaning, performing re-greening, color protection, cooling and rinsing. Through the technology, the original nutrient components of the wild vegetables are reserved, and products are real in color, long in quality guarantee period, easy to store, easy to transport, fresh, tender, crisp and refreshing in mouth feel and free from technology pollution. The products are good in frost resistance, can be stored under the low-temperature condition of minus 20 DEG C or below, the quality guarantee period can reach 8 months, and, the products can also be eaten after being stored for 18 months under the constant-temperature heliophobe condition. The technology is low in cost, small in investment, simple in formula and high in investment benefits.

Description

technical field [0001] The invention relates to a processing technology of clear water fresh-keeping wild vegetables. Background technique [0002] Mountain wild vegetables are produced in nature, and their nutritional content is dozens of times higher than that of cultivated vegetables. At the same time, they also have different degrees of disease prevention and control effects. However, they are wild plants after all, and the harvesting period is affected by natural solar terms, only 30 days Now, most of the fresh-keeping manufacturers of wild vegetables use traditional fresh-keeping techniques, namely desalination, cleaning, adding pigments to regreen, and using sodium potassium salt to preserve them. The processed wild vegetables have high food coloring, and the sterilization is carried out under high temperature conditions, so the taste is not good. Contents of the invention [0003] The purpose of the present invention is to provide a pollution-free processing techn...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/20A23B7/157
CPCA23B7/157A23L5/20A23L19/03A23V2002/00A23V2200/10A23V2250/1614A23V2250/1642A23V2250/1588A23V2250/1578A23V2200/06
Inventor 不公告发明人
Owner 蒋凤英
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