Bagged oil-fried brassica juncea and preparation method thereof

A high vegetable and oil frying technology, which is applied in food science, food preservation, and food ingredients as taste improvers, etc., can solve the problems of high nitrite, dull color, perishable deterioration, etc., to improve color and nutritional value, Increase shelf life, unique taste effect

Pending Publication Date: 2021-01-05
TIANJIN QIANDE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing methods for pickling high vegetables have problems such as cumbersome process, high nitrite in the product, perishable de

Method used

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  • Bagged oil-fried brassica juncea and preparation method thereof
  • Bagged oil-fried brassica juncea and preparation method thereof
  • Bagged oil-fried brassica juncea and preparation method thereof

Examples

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preparation example Construction

[0026] The present invention also provides a method for preparing the above-mentioned bagged fried high vegetables, comprising the following steps:

[0027] a First mix the salad oil and vitamin E with a blender, then dissolve the dehydrated cabbage in the mixture of salad oil and vitamin E, and stir for 3 minutes with a blender;

[0028] b Add monosodium glutamate, glycine, alanine, light soy sauce, strong fish seasoning liquid, chili powder and chili powder to the stirred mixture, heat and stir with a heating mixer for 15 minutes, then stop heating, stop heating Stir for another 2 minutes, then stop stirring;

[0029] c cooling, after cooling, the preparation of oil-fried high vegetables is completed;

[0030] d packaging

[0031] Place 1000g of prepared oil-fried high vegetables in each packaging bag, and vacuum seal;

[0032] e sterilization

[0033] Pasteurize the bagged sautéed cabbage with a temperature of 85°C and a time of 30 minutes;

[0034] f cooling;

[0035...

Embodiment 1

[0038] A bagged oil-fried high vegetable is composed of the following components by weight:

[0039]

[0040]

[0041] The size of tall vegetables is 10mm*10mm.

[0042] The high vegetables are pressed and dehydrated high vegetables, the quality of the dehydrated high vegetables is 70% of the original quality, and the salt content of the high vegetables is 2.6% of the weight.

[0043] The present invention also provides a method for preparing the above-mentioned bagged fried high vegetables, comprising the following steps:

[0044] a First mix the salad oil and vitamin E with a blender, then dissolve the dehydrated cabbage in the mixture of salad oil and vitamin E, and stir for 3 minutes with a blender;

[0045] b Add monosodium glutamate, glycine, alanine, light soy sauce, strong fish seasoning liquid, chili powder and chili powder to the stirred mixture, heat and stir with a heating mixer for 15 minutes, then stop heating, stop heating Stir for another 2 minutes, the...

Embodiment 2

[0055] A bagged oil-fried high vegetable is composed of the following components by weight:

[0056]

[0057]

[0058] The size of tall vegetables is 10mm*10mm.

[0059] The high vegetables are pressed and dehydrated high vegetables, the quality of the dehydrated high vegetables is 70% of the original quality, and the salt content of the high vegetables is 3.1% by weight.

[0060] The present invention also provides a method for preparing the above-mentioned bagged fried high vegetables, comprising the following steps:

[0061] a First mix the salad oil and vitamin E with a blender, then dissolve the dehydrated cabbage in the mixture of salad oil and vitamin E, and stir for 3 minutes with a blender;

[0062] b Add monosodium glutamate, glycine, alanine, light soy sauce, strong fish seasoning liquid, chili powder and chili powder to the stirred mixture, heat and stir with a heating mixer for 15 minutes, then stop heating, stop heating Stir for another 2 minutes, then st...

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Abstract

The invention discloses bagged oil-fried brassica juncea and a preparation method thereof. The produced oil-fried brassica juncea is low in salt content, ingredients of the seasoning liquid are healthy, and damage to the body is avoided when the bagged oil-fried brassica juncea is eaten. According to the bagged oil-fried brassica juncea, salad oil is firstly used for pickling the brassica juncea,so that the shelf life of the oil-fried brassica juncea can be prolonged, meanwhile, the taste of the oil-friedbrassica juncea is improved, and the pickled oil-fried brassica juncea is unique in taste, can be stored for a long time, is clean and sanitary, and does not contain bacteria. In addition, the addition of striped tuna seasoning liquid, vitamin E, chili powder and chopped chilies can improve the color and the nutritional value of the oil-fried brassica juncea.

Description

technical field [0001] The invention relates to the technical field of oil-fried high-vegetable production, in particular to a bagged oil-fried high-vegetable and a preparation method thereof. Background technique [0002] Gaocai belongs to Brassicaceae leaf-used mustard vegetable crops. It is a large-leaf processed variety for pickling. It has no fresh flavor and is mainly used for leaves. The existing method for pickling high vegetables has problems such as cumbersome process, high nitrite in the product, perishable deterioration in the pickling process, and poor taste of the product. In addition, the color is dull and the nutritional value is low. Contents of the invention [0003] The invention aims to solve the deficiencies of the prior art, and provides a bagged oil-stir-fried high vegetable and a preparation method thereof. [0004] In order to achieve the above object, the present invention adopts the following technical scheme: a kind of bagged oil fried high ve...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/20A23L27/00A23L27/10A23L3/3517
CPCA23L19/20A23L19/03A23L27/00A23L27/10A23L3/3517A23V2002/00A23V2250/182A23V2250/712A23V2250/0604A23V2250/0622A23V2200/14
Inventor 杨亚夫
Owner TIANJIN QIANDE FOOD
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