Color protecting technology for processing and producing convenient hotpot vegetable bag from high-salt salty raw materials

Abstract

The invention relates to the technical field of food, and in particular, relates to a color protecting technology for processing and producing a convenient hotpot vegetable bag from high-salt salty raw materials. The technology comprises the steps: weighing 0.1% of sodium isoascorbate, 0.02% of EDTA, 0.04% of sodium pyrosulfite and 0.06% of citric acid, dissolving in water, adjusting the pH valueto 4.6-4.9, and preparing desalted water; carrying out aeration desalting for 20 min according to the ratio of the materials to the desalted water of 1:1, then carrying out static desalting for 24 h,completing primary desalting, then draining water, and completing secondary and tertiary desalting according to the ingredients and the desalting method, wherein secondary and tertiary static desalting is carried out for 1 h; and boiling, cooling, soaking, packaging, sterilizing and cooling the obtained material. The technology is mainly used for color protection treatment of lotus root slices anddendrocalamus latiflorus slices, and can effectively solve the seasonal problem of material supply. At the same time, the desalted and color-protected lotus root and dendrocalamus latiflorus can be used for processing leisure food, and can also be used as vegetable material supply for canteens, restaurants and family. The operation is simple, the cost is low, and the market prospect is broad.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a color-protecting process for processing high-salt salted raw materials to produce instant hot pot vegetable buns. Background technique [0002] In the past two or three years, with the accelerated pace of work of salaried workers and the development of fast food for work, convenience hot pot has also developed rapidly. Salted vegetables mainly include lotus root slices, bamboo shoot slices, potato slices, fungus slices, kelp slices, carrot slices, Flammulina velutipes, fresh corn, etc. After sorting, selecting, cutting, and pretreatment (color protection, crispness preservation or desalination), Cooking (killing, ripening), soaking, packaging, sterilization and other processes are processed; the salinity of this product is 1.5%-3.5%, the pH is 4.6-5.2%, and the original color of the material is maintained, tender and crisp, and the taste is salty and delicious. . [...

AI Technical Summary

Problems solved by technology

However, when high-salt salted lotus root slices and bamboo shoot slices are used as raw materials for easy processing of hot pot vegetable wraps, lotus root slices and bamboo shoot slices are more likely to oxidize and change color; after a period of exploration and practice, the invention discloses a simple, The production cost is low, and the use of additives meets the requirements of GB2760. It is safe to eat and has no side effects on the human body. It can effectively prevent the browning of lotus root slices and bamboo shoots during processing, thereby ensuring the annual supply of lotus root and bamboo shoots and improving the quality of lotus root and bamboo shoots. High-salt salting technology for the economic value of hemp bamboo shoots

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