Deeply processed vegetable and its process

Abstract

A Pu vegetable food is prepared through preparing the soup from chicken soup and pork fat, heating to 100-110 deg.C, immersing the washed Pu vegetable in it for 2-4 min, immersing in the flavouring liquid, vacuum packing and low-temp storing.

Description

technical field [0001] The invention specifically relates to a processing method for deep processing cattail cabbage. Background technique [0002] With the continuous deepening of reform and opening up, the rapid progress and development of science and technology in various industries, in order to gradually meet the needs of the broad masses of the people, so that people's living standards and quality have been continuously improved. One of the famous dishes in the "Huaiyang" cuisine, one of the eight major cuisines in China, is "Pu Cai". The raw materials of Pu Cai grow in the river pond with beautiful environment and deep water. Pollution, edible safety, sanitation and nutrition. However, cattail vegetables are root vegetables, which are very fresh and tender, easily deteriorated, difficult to preserve, and inconvenient for long-distance transportation and storage. Due to regional limitations, cattail vegetables have not formed large-scale industrial production so far. ....

AI Technical Summary

Problems solved by technology

One of the famous dishes in the "Huaiyang" cuisine, one of the eight major cuisines in China, is "Pu Cai". The raw materials of Pu Cai grow in the river pond with beautiful environment and deep water. Pollution, edible safety, sanitation and nutrition. However, cattail vegetables are root vegetables, which are very fresh and tender, easily deteriorated, difficult to preserve, and inconvenient for long-distance transportation and storage. Due to regional limitations, cattail vegetables have not formed large-scale industrial production so far.