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Seasoning material for dehydrated vegetables

A technology for dehydrated vegetables and seasonings, which is applied in the field of dehydrated vegetable seasonings, can solve the problems of reducing nutrients, easy to mold, poor freshness, etc., and achieves the effects of rich nutrition, convenient eating, and easy portability.

Inactive Publication Date: 2020-05-05
蒋寿春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has disadvantages: one is that the salted and semi-dried vegetables contain water, which is easy to mold during storage, which reduces the nutritional content, and it is inconvenient to carry on a journey or going out; the other is that the color and taste of the stored vegetables are similar to those of the original fresh vegetables. In addition, with the continuous improvement of people's living standards and awareness of vegetable diet and health care, many wild vegetables have gradually entered people's lives, such as shepherd's purse, bitter herbs, and thistles (thorns) that grow in the wild in spring. wild vegetables), amaranth, purslane and other wild vegetables, fresh and delicious, in addition to rich nutrition, medicinal value is also very high, deeply loved by people
But as the seasons change, the fiber of wild vegetables increases and the taste changes, making people unable to continue eating, reducing the edible value of wild vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] The fresh Chinese toon head is cleaned by the process after removing miscellaneous leaves, then dried by the process, enters the vegetable dehydration and drying process, and then is cooled by the process and crushed into pieces; mixed and prepared through the process; prepared according to 100KG dehydrated Chinese toon head seasoning: take Fragmented dehydrated Chinese toon head 57.5KG (57.5%), refined salt 32.5KG (32.5%), and monosodium glutamate 10KG (10%) are evenly mixed and packed into bags through process inspection.

Embodiment 2

[0013] The present embodiment is the same as the embodiment procedure, and the difference is that the procedure is mixed and prepared by 100KG dehydrated shepherd's purse seasoning: get fragmented dehydrated shepherd's purse 67.5KG (67.5%), refined salt 17.5KG (17.5%), monosodium glutamate 15KG (15%) After being uniformly mixed, it is packaged into bags through process inspection.

Embodiment 3

[0015] The present embodiment is the same as the procedure of Example 2, except that the procedure is mixed and prepared according to 100KG dehydrated purslane condiment: get fragmented dehydrated purslane 62.5KG (62.5%), refined salt 25KG (25%), monosodium glutamate 12.5KG (12.5%), evenly mixed and packaged into bags.

[0016] The packaged bag weight of the present invention is generally 10G-250G not etc., disposable use, effect is the best. It can be eaten raw or cooked. Before use, the dehydrated vegetables in the container are usually soaked in boiled water at 70°C to 80°C, and can be eaten after staying for 5 minutes. For example, use dehydrated Chinese toon head seasoning to mix tofu (raw food); dehydrated shepherd’s purse seasoning scrambled eggs (cooked food); you can also only use dehydrated vegetable seasoning to make small dishes, such as dehydrated bitter herbs and dehydrated thistles (thorn vegetables) , dehydrated amaranth, dehydrated purslane, dehydrated pagod...

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PUM

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Abstract

The present invention discloses a seasoning material for dehydrated vegetables and belongs to the technical field of food. The seasoning material for the dehydrated vegetables is characterized by being composed of fragmented dehydrated vegetables, edible salt and monosodium glutamate. Compared with the prior art, color, luster and taste of the original fresh vegetables are maintained, and besides,the seasoning material is rich in nutrients, resistant to storage, convenient to carry, convenient to eat, adjustable in taste, and an ideal seasoning material for people to make dishes.

Description

technical field [0001] The invention relates to dehydrated vegetable seasoning, which belongs to the technical field of food. Background technique [0002] The vegetable condiment that people eat in the prior art usually cools into semi-dry storage after the fresh vegetables are salted, as Chinese toon head, potherb mustard. It has disadvantages: one is that the salted and semi-dried vegetables contain moisture, which is easy to mold during storage, which reduces the nutritional content, and it is inconvenient to carry on a journey or going out; the other is that the color and taste of the stored vegetables are similar to those of the original fresh vegetables. In addition, with the continuous improvement of people's living standards and awareness of vegetable diet and health care, many wild vegetables have gradually entered people's lives, such as shepherd's purse, bitter herbs, and thistles (thorns) that grow in the wild in spring. wild vegetables), amaranth, purslane and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/40A23L27/22A23L33/00
CPCA23L19/03A23L27/22A23L27/40A23L33/00A23V2002/00A23V2300/10A23V2200/30
Inventor 蒋寿春
Owner 蒋寿春
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