Crispness-keeping and green-keeping method for green vegetables in catering food

A vegetable and green technology, applied in food preservation, food ingredients as antimicrobial preservation, fruit and vegetable preservation, etc., can solve the problems of yellowing and softening, prevent oxidative browning, ensure food quality, and protect texture Effect

Inactive Publication Date: 2019-11-22
GUANGZHOU RESTAURANT GRP LIKOUFU FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The object of the present invention is to solve the problem that green vegetables, especially green leafy vegetables, turn yellow and become soft during blanching, cold storage and heat storage in the above-mentioned catering food, and propose a crispness preserving agent with better effect and Green protection agent and its application method improve the quality of catering food, improve the eating experience of consumers, and reduce the waste of resources

Method used

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  • Crispness-keeping and green-keeping method for green vegetables in catering food
  • Crispness-keeping and green-keeping method for green vegetables in catering food
  • Crispness-keeping and green-keeping method for green vegetables in catering food

Examples

Experimental program
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Effect test

Embodiment 1

[0043] Embodiment 1: Preservation test of protecting brittleness and protecting green heat of Chinese cabbage

[0044] Preparation of crisp and green agent for blanching green leafy vegetables: Weigh 72g of calcium chloride and 36g of sodium chloride and dissolve them in 12kg of water to prepare a crisp agent, weigh 60g of sodium bicarbonate and 6g of L-calcium L-ascorbate and dissolve them in 12kg of water to prepare Into a green agent.

[0045] Application of crisp-preserving agent for blanching green leafy vegetables: Clean fresh pak choy, cut off the head to remove rotten leaves and yellow leaves, cut into 6-7cm long sections, weigh 4kg of pak choy and soak in crisp-preserving agent, Soak at 6°C-8°C for 14 hours, pick up and rinse, drain and blanch in boiling green protectant for 40 seconds, then take out immediately, cool in sterilized pure water at 10°C until the center temperature drops below 25°C, and drain Drain the water, add condiments and oil, stir evenly, put it ...

Embodiment 2

[0046] Embodiment 2: Preservation test of long-stalked Chinese cabbage that protects crispness and protects green heat

[0047] Preparation of crisp and green agent for blanching green leafy vegetables: Weigh 80g of calcium chloride and 40g of sodium chloride and dissolve them in 16kg of water to prepare a crisp agent, weigh 80g of sodium bicarbonate and 8g of L-calcium L-ascorbate and dissolve them in 20kg of water to prepare Into a green agent.

[0048] Application of crisp and green protection agent for blanching green leafy vegetables: Clean fresh long-stemmed cabbage, cut off the head to remove rotten leaves and yellow leaves, cut into 6-7cm long pieces, weigh 4kg long-stemmed cabbage and soak in 50℃ In the embrittlement agent, soak it for 0.25h, pick it up and rinse it, drain it, blanch it in the boiling green protector for 50s, then take it out immediately, cool it in sterilized pure water at 8°C for 20s, until the center temperature drops below 25°C , take out and dra...

Embodiment 3

[0049] Embodiment 3: crispness protection green storage test of spring vegetables

[0050] Preparation of crisp and green agent for blanching green leafy vegetables: Weigh 80g of calcium chloride and 96g of sodium chloride and dissolve them in 20kg of water to prepare a crisp-preserving agent, weigh 72g of sodium bicarbonate and 7.2g of L-calcium ascorbate and dissolve them in 24kg of water Prepared as a green protectant.

[0051] Application of crisp-preserving agent for blanching green leafy vegetables: Break open fresh spring vegetables to remove rotten and yellow leaves, clean them, cut them into 6-7cm long pieces, weigh 4kg of spring vegetables and soak them in crisp-preserving agent at 4°C Soak at ~7°C for 12 hours, pick up and rinse, drain, blanch in boiling green protector for 1 min, then remove immediately, cool in 6°C sterile pure water until the center temperature drops below 25°C, remove and drain Dry the water, add condiments and oil and stir evenly, then put it ...

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Abstract

The invention discloses a crispness-keeping and green-keeping method for green vegetables in catering food. A crispness-keeping and green-keeping agent consists of a crispness-keeping agent for soaking vegetables and a green-keeping agent for blanching the vegetables; wherein the crispness-keeping agent is composed of sodium chloride and calcium chloride, and the green-keeping agent is composed ofsodium bicarbonate and L-calcium ascorbate. The method is characterized by comprising the following steps: soaking the vegetables in the crispness-keeping agent for 0.25-16 hours, cleaning the material, blanching the material in the boiling green-keeping agent for 40-80 seconds, quickly rinsing the material with water, performing seasoning, and boxing the material for cold storage or hot storage.Tests show that the vegetables processed by the method disclosed by the invention are refrigerated at 0-8 DEG C for 24 hours and then are reheated to the central temperature of 80 DEG C or above or 65 DEG C or above for hot storage for 4 hours, the vegetables are still bright green, the hardness and the chewiness are obviously improved, and the crispness-keeping and green-keeping effects of the hot-stored green leaf vegetables are particularly obviously improved. The method aims to solve the problem that green vegetables in catering food become yellow and soft in the processing and preservation process, and has the application feasibility.

Description

technical field [0001] The invention relates to the field of vegetable green protection processing, in particular to a method for preserving crispness and greenness of green vegetables in catering food. Background technique [0002] Today, my country's catering industry is constantly developing towards industrialization, intensification, standardization, automation, and professional central kitchen production, which is an important manifestation of the transformation of my country's catering industry. Fast food and group meals account for a large proportion of the total revenue of the catering industry, with large demand and fast development speed. The quality control of food cannot be ignored. Green vegetables are an indispensable ingredient in the production of Chinese fast food and group meals in the central kitchen. They are usually cooked and processed by high-temperature blanching, and then stored and transported by hot storage or refrigeration. In the process of proc...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157A23L5/41
CPCA23B7/154A23B7/157A23V2002/00A23L5/41A23V2200/048A23V2200/10A23V2250/1578A23V2250/1582A23V2250/1614A23V2250/708A23V2300/24
Inventor 李志成伍惠仪曹松林余以刚曹子隽陈鉴腾蔡伟业张文
Owner GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
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