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Method for preparing preserved vegetables

A technology of dried plum vegetables and dried vegetables, which is applied in the field of preparing dried plum vegetables, can solve the problems of long production cycle and increase fragrance, and achieve the effect of shortening the pickling cycle

Active Publication Date: 2021-03-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production cycle is long, and the traditional production of dried prunes takes a long time to increase the fragrance

Method used

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  • Method for preparing preserved vegetables
  • Method for preparing preserved vegetables
  • Method for preparing preserved vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of method that is suitable for large-scale prunes production, comprises the following steps:

[0034] (1) Select potherb mustard from the natural limit of 130 days in Zhejiang area and harvested from the whole plant as raw material;

[0035] (2) Use 10 times the volume of water to wash the potherb mustard raw materials, add edible salt according to the ratio of 3kg of salt per 100kg of fresh vegetables, stir evenly, add vegetables in layers, fill them into containers in a solid manner, and marinate after solidification After 8 days of preparation, it was cut into 1.0 cm length vegetable segments.

[0036] (4) After putting the processed vegetables into the puffing tank, the temperature of the puffing tank is 120°C and the pressure is 1.0 MPa. After keeping it for 15 minutes, open the valves of the puffing tank and the vacuum tank, release the pressure instantly, and repeat puffing twice.

[0037] (5) Steam the puffed sample in an atmospheric steamer, and continu...

Embodiment 2

[0043] The method for producing prunes with reference to Example 1 differs only in that the pressure of the expansion tank is adjusted to 0.2MPa, 0.5MPa, 1.0MPa, 1.5MPa and 2.0MPa, and other conditions are the same as in Example 1.

[0044] Table 1 Effects of different puffing pressures on the volatile components of prunes

[0045]

[0046] It can be seen from the above Table 1 that with the increase of the puffing pressure, the volatile components gradually increase; but when the puffing pressure exceeds 1.5 MPa, the amount of the volatile components does not increase significantly. The browning index and the amount of intermediate products of Maillard reaction also increased with the increase of puffing pressure. Since the material is segmented and thin and the resulting product requires moderate chewiness, 0.5-1.5 MPa is selected as the appropriate puffing pressure to promote the release of the volatile components of the sample and the progress of the Maillard reaction. ...

Embodiment 3

[0048]Refer to the method of Example 1 to produce prunes, the only difference is that the temperature of the expansion tank is adjusted to 60°C, 80°C, 100°C, 120°C and 140°C, and other conditions are the same as in Example 1.

[0049] Table 2 Effects of different puffing temperatures on the volatile components of prunes

[0050]

[0051] It can be seen from the above Table 2 that with the increase of the puffing temperature, the volatile components gradually increase; but when the puffing temperature exceeds 120°C, the amount of the volatile components does not increase significantly. The browning index and the amount of intermediate products of Maillard reaction also increased with the increase of puffing pressure. Since the material is segmented and thin and the resulting product requires moderate chewiness, 80-120°C is selected as the appropriate puffing temperature to promote the release of the volatile components of the sample and the progress of the Maillard reaction....

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Abstract

The invention discloses a method for preparing preserved vegetables, and relates to the technical field of food processing. The method comprises the following steps: putting vegetables into a pressurecontainer, introducing steam or heating to raise the temperature in the container to 100 DEG C or above, keeping the temperature for 1-20 minutes, and finally instantaneously releasing the steam andthe vegetables to obtain the preserved vegetables; or treating the vegetables by adopting differential pressure puffing, steam explosion or pulse steam explosion, so as to obtain the preserved vegetables. Through puffing or steam explosion pretreatment, the structure of the potherb mustard is looser, the content is separated out, and the non-enzymatic browning reaction of the potherb mustard in the steaming and after-ripening processes is promoted, so that the steaming and after-ripening time of the potherb mustard is shortened, and the production efficiency of the potherb mustard is improved.

Description

technical field [0001] The invention relates to a method for preparing prunes and belongs to the technical field of food. Background technique [0002] Dried plum vegetable is a traditional Chinese cooking ingredient, which is commonly found in Cixi, Yuyao, and Shaoxing areas of Zhejiang Province. It is a Hakka local dish. Dried plum vegetables have the functions of digestion, invigorating the stomach, lowering fat and lowering blood pressure, and are rich in phosphorus, iron, vitamin B and other trace elements. With the improvement of people's living standards and the increasing attention to health, consumers have higher and higher requirements for the quality of dried plums. However, at present, the processing of dried plums is still mainly the traditional production of family workshops. The stems and leaves of other mustard species such as potherb mustard, nine-head mustard or March green are used as raw materials, and the old and dead leaves are removed, and they are ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/10A23P30/00A23P30/32
CPCA23L19/20A23L5/13A23P30/00A23P30/32Y02A40/90
Inventor 杨瑞金仝艳军刘力绮
Owner JIANGNAN UNIV
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