Ready-to-eat storable fern root powder and preparation method thereof

A technology of fern root powder and storage resistance, which is applied in food preservation, food ingredients as antimicrobial preservation, food science, etc., can solve the problems of not being able to buy fern root powder, achieve good storage resistance, improve storage resistance, The effect of good storage performance

Pending Publication Date: 2022-03-29
武汉市天翼鲜食食品有限公司
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pace of life in modern society is fast. In addition to eating fern root powder in snack bars and restaurants, people cannot easily buy ready-to

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Ready-to-eat storable fern root powder and preparation method thereof
  • Ready-to-eat storable fern root powder and preparation method thereof
  • Ready-to-eat storable fern root powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The ready-to-eat fern root powder of the present embodiment is made of the following raw materials: cooked fern root vermicelli 40g, side dish 50g, vegetable oil 12g, vinegar 10g, white sugar 2g, sesame paste 2g, chicken essence 2g, monosodium glutamate 1.5g, 1g water, 0.5g edible salt, 1g spicy fresh dew, 0.8g chili powder, 0.5g white sesame, 0.3g starch, 5g flavor enhancer, 12g preservative; preservative consists of polysaccharide, boron aspartate, hydroxytyrosol Composition by mass ratio 12:5.5:2.5.

[0036] Among them, the side dish consists of shredded bamboo shoots, carrots, cucumbers, and egg skins in a mass ratio of 5:3:3:5, 12.5g of shredded bamboo shoots, 7.5g of carrots, 7.5g of cucumbers, and 12.5g of egg skins. The flavor enhancer consists of scallions and garlic in a mass ratio of 3:2, 3g of scallions and 2g of garlic. The polysaccharide is chitosan.

[0037] The preparation method of the instant storage-resistant fern root powder of the present embodime...

Embodiment 2

[0042] The instant fern root powder of the present embodiment is made of the raw materials of the following weights: cooked fern root vermicelli 60g, side dishes 75g, vegetable oil 20g, vinegar 15g, white granulated sugar 5g, sesame paste 5g, chicken essence 5g, monosodium glutamate 3g, water 2g, edible salt 1.5g, spicy fresh dew 1.6g, chili powder 1.5g, white sesame 1.5g, starch 0.6g, flavor enhancer 10g, preservative 7g; preservative consists of polysaccharide, boron aspartate, hydroxytyrosol Composition by mass ratio 12:5.5:2.5.

[0043] Among them, the side dish consists of bean sprouts, green peppers, lettuce, and egg skins in a mass ratio of 5:3:3:5, bean sprouts 23.4g, green peppers 14.1g, lettuce 14.1g, and egg skins 23.4g. The flavor enhancer is composed of onion and garlic in a mass ratio of 3:2, 6g of green onion and 4g of garlic. The polysaccharide is chitin.

[0044] The preparation method of the instant storage-resistant fern root powder of the present embodime...

Embodiment 3

[0049] The instant fern root powder of the present embodiment is made of the following raw materials: 50 g of cooked fern root vermicelli, 64 g of side dishes, 16 g of vegetable oil, 12 g of vinegar, 3 g of white sugar, 3 g of sesame paste, 3 g of chicken essence, 2 g of monosodium glutamate, water 1.5g, edible salt 1g, spicy fresh dew 1.2g, chili powder 1g, white sesame 1g, starch 0.4g, flavor enhancer 7g, preservative 10g; preservative consists of polysaccharide, boron aspartate, hydroxytyrosol by mass The ratio is 12:5.5:2.5.

[0050] Among them, the side dish is composed of bean skin, carrot, fungus, and egg skin in a mass ratio of 5:3:3:5, 20g of bean skin, 12g of carrot, 12g of fungus, and 20g of egg skin. The flavor enhancer is composed of shallots and onions in a mass ratio of 5:2, 5g of shallots and 2g of onions. The polysaccharide is exopolysaccharide of lactic acid bacteria.

[0051] The preparation method of the instant storage-resistant fern root powder of the p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of eastern bracken fern root powder, and particularly discloses instant and storable eastern bracken fern root powder. The instant storable fern root powder is mainly prepared from the following raw materials in parts by weight: 40-60 parts of cooked fern root vermicelli, 50-75 parts of side dishes, 12-20 parts of vegetable oil, 10-15 parts of table vinegar, 2-5 parts of white granulated sugar, 2-5 parts of sesame paste, 2-5 parts of chicken essence, 1.5-3 parts of monosodium glutamate, 1-2 parts of water, 0.5-1.5 parts of edible salt, 1-1.6 parts of spicy fresh dew, 0.8-1.5 parts of chili powder, 0.5-1.5 parts of white sesame seeds, 0.3-0.6 part of starch, 5-10 parts of a flavoring agent and 7-12 parts of a preservative. The preservative is prepared from polysaccharide, boron aspartate and hydroxytyrosol according to the mass ratio of (12 to 20) to (5.5 to 9) to (2.5 to 3.8). The instant and storable eastern bracken fern root powder disclosed by the invention has the advantages of industrial production, instant sale and storability.

Description

technical field [0001] The application relates to the technical field of fern root powder preparation, more specifically, it relates to a ready-to-eat storage fern root powder and a preparation method thereof. Background technique [0002] Fern root powder is a vermicelli made from starch extracted from the underground rhizomes of ferns. It contains various natural pigments, flavonoids, minerals and other nutrients. , deeply loved by the public. [0003] The method of eating fern root powder is usually boiled in water, cooled, and then added with seasoning and side dishes, mixed well and eaten. However, the pace of life in modern society is fast. In addition to eating fern root powder in snack bars and restaurants, people cannot easily buy ready-to-eat prepackaged fern root powder in convenience stores. How to make it can be mass-produced and convenient. Stored ready-to-eat fern root powder is a must. Contents of the invention [0004] In order to improve the ready-to-e...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L29/30A23L3/3562A23L3/3526A23L3/349
CPCA23L29/30A23L3/3562A23L3/3526A23L3/349A23V2002/00A23V2200/02A23V2200/10A23V2250/5118A23V2250/51A23V2250/2132A23V2250/28Y02A40/90
Inventor 王权张武洲
Owner 武汉市天翼鲜食食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap