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Method for preparing vegetable core clear soup

A processing method and the technology of choy sum, which are applied in the field of processing and producing ready-to-eat soup vegetables, can solve the problems that the rehydration performance of the color, flavor and flavor cannot meet the requirements of consumers, the effect of greening and color protection is poor, and the production cycle is shortened to achieve complex Improved water-based reducibility, shortened drying time, and improved utilization

Inactive Publication Date: 2004-11-17
NINGBO HAITONG FOOD SCI & TECH CO LTD
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Problems solved by technology

[0003] In order to overcome the disadvantages of single taste, poor effect of greening and color protection in the clear soup of Chinese cabbage produced by the prior art, and the color, flavor and rehydration performance cannot meet the requirements of consumers, the invention provides a new production method of clear soup of Chinese cabbage. The production of cabbage clear soup by the method not only greatly shortens the production cycle, but also greatly improves the color, aroma, taste and rehydration performance of the product

Method used

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  • Method for preparing vegetable core clear soup
  • Method for preparing vegetable core clear soup

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Experimental program
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Embodiment

[0017] Embodiment: see accompanying drawing.

[0018] Raw material arrangement: use "Ai Kangqing", "Aijiaoqing", "Youdong'er" and other rapeseed varieties as raw materials, and take the middle and side main mustard parts that germinate in spring, and require that the raw materials have no buds and green color To dark green, the tissue is fresh and tender, no peculiar smell, no impurities. Remove weeds, different vegetables, insect snails and other sundries for fresh raw materials delivered on the same day.

[0019] Soaking in salt water: Immerse the cabbage heart in 1.2 salt water to repel insects and make it greener.

[0020] Cleaning: Rinse with clean tap water to remove the salt and some impurities attached to the cabbage.

[0021] Cutting: Use a knife to cut off neatly according to the specification, the specification is: 40 plus or minus 10 mm.

[0022] Blanching: Submerge the Chinese cabbage in water at 90-95 degrees Celsius for about 2 minutes, until the Chinese cabb...

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Abstract

The production method of vegetable core clear soup includes the following steps: preparing raw material, soaking is salt water, cleaning, cutting, scalding, cooling, centrifugal drying, flavouring, standing still, hot air drying, cooling, preservation, selecting, metal detection and packing so as to obtain the invented finished product. It is characterized by that A flavouring procedure: according to weight percentage of rape bolt after centrifugal drying respectively adding 1.5-2% of edible salt and 3-5% of lactose, and stirring and standing still for 20 min.; B. hot air drying procedure is divided into three stages: first stage, temp. is 80-85 deg.C and time is 1-2 hr; second stage, temp. is 60-70 deg.C and time is 1-1.5 hr; and third stage, temp. is 40-50 deg.C and time is 3 hr.; and C. preservation method, dried vegetable core is sealed and placed into low-temp. cold storage at 0-10 deg.C to make storage.

Description

technical field [0001] The invention belongs to the food processing industry, and in particular relates to a method for processing instant vegetable soup. Background technique [0002] The products produced by the traditional shade-dried mustard process are susceptible to weather effects (such as rainy days and humid weather) due to the slow drying rate. They are exposed to the air for a long time, and the color of the mustard is easy to brown and yellow, and is susceptible to air microbial pollution. As well as the random uncertainty of sun exposure and flipping, resulting in uneven moisture control, the quality is easy to deteriorate, and storage at room temperature is also the cause of product deterioration. In addition, there are defects such as single taste, poor effect of greening and color protection, and the rehydration performance of color, luster and flavor often cannot meet the requirements of consumers. Conten...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/40A23L5/41A23L19/00
Inventor 孙金才陈亦辉陈晓勇
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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