Production method of instant seasoned mulberry leaves

Abstract

The invention discloses a production method of instant seasoned mulberry leaves. The method comprises the following steps of picking fresh mulberry leaves, and performing blanching and color protection on the picked mulberry leaves; rapidly putting the blanched and color-protected mulberry leaves into flowing ozone water to be cooled, and then putting the cooled mulberry leaves into a dehydrator to be dehydrated until no water flows out when the mulberry leaves are pinched by the hands; fully immersing the cooled and sterilized mulberry leaves into prepared seasoning juice, and performing stirring for 50-60 seconds to obtain seasoned mulberry leaves; putting the seasoned mulberry leaves in an ozone sterilization cabinet for ozone drying and sterilization until the moisture content of the mulberry leaves is 60-70% by micro-drying; putting the mulberry leaves subjected to seasoning and secondary low-temperature sterilization into a sterilized packaging bag, vacuumizing the bag, and sealing the bag; and putting the bag into ultrahigh-pressure sterilization equipment for low-temperature sterilization to obtain the instant seasoned mulberry leaves. According to the preparation method, three times of low-temperature sterilization are adopted, so that the microorganism killing rate can be guaranteed, the nutritional active ingredients of the final instant seasoned mulberry leaves canbe greatly reduced, the taste is crisp and tasty, the texture is hard and crisp, and the nutrition, taste and quality form of the instant seasoned mulberry leaves are greatly improved.

Description

technical field [0001] The invention belongs to the technical field of instant seasoning vegetables, in particular to a production method of instant seasoning mulberry leaves. Background technique [0002] Mulberry leaf is an ingredient that can be used for health food with the same source of medicine and food announced by the Ministry of Health. Mulberry leaves are rich in flavonoids, alkaloids, phytosterols, γ-aminobutyric acid, and mulberry leaf polysaccharides. Liver eyesight, anticoagulation, blood pressure lowering, antibacterial, anti-inflammatory, anti-viral, anti-tumor, anti-aging, beauty and other effects. In recent years, people have used modern scientific research methods to analyze and study the chemical composition and physiological functions of mulberry leaves, and found that mulberry leaves are rich in nutritional and active ingredients, rich in active ingredients such as polyphenols, polysaccharides, and alkaloids. . In the traditional concept, mulberry le...

AI Technical Summary

Problems solved by technology

In the traditional concept, mulberry leaves are used to raise silkworms, and the edible and medicinal value of mulberry leaves have not been reasonably developed

[0003] At present, ordinary ready-to-eat seasoning vegetables are generally only sterilized by high-temperature cooking after packaging, and the sterilization efficiency is not high, especially for bacterial spores. Usually, chemical synthetic preservatives need to be added in the processing process, which has a certain impact on human health.

At the same time, high-temperature cooking and sterilization can easily cause the product to over-cook, and the nutritional and active ingredients of the product are easily lost, and the texture of the product is soft and the taste is not good.