Compound vegetable juice and its preparation method
A vegetable juice and vegetable technology, which is applied to the field of multi-variety compound vegetable juice and its processing and preparation, can solve the problems of single nutritional components and health-care dietetic effects, etc., and achieve the effects of rich natural flavor, pure and fragrant taste, and balanced nutrition.
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Embodiment 1
[0027] 1. Vegetable juice composition ratio (parts by weight):
[0028] carrot 40
[0029] tomato 20
[0030] Cucumber 16
[0031] celery 10
[0032] asparagus 4
[0033] winter melon 10
[0034] 2. Preparation method
[0035] Prepare 1 serving of compound vegetable juice
[0036] (1) Selection of raw materials: Pre-select the raw materials used to remove diseased and rotten vegetables to ensure product quality and reduce the spread of pollution during washing.
[0037] (2) Washing: Wash the preliminarily selected vegetables to remove microorganisms and pollutants on the surface of the vegetables, and wash carrots, cucumbers, lettuce, tomatoes, etc. with fungicides.
[0038] (3) Crushing: Peel the washed carrots, cucumbers, winter melons, lettuce, etc. and crush them with a multi-cutter into 0.3-0.4 cm strips, and cut celery with leaves into 3-5 cm segments.
[0039] (4) Heat treatment: The broken vegetables are steamed and heat-trea...
Embodiment 2
[0047] 1. Vegetable juice composition ratio (parts by weight):
[0048] carrot 35
[0049] tomato 25
[0050] Cucumber 18
[0051] Celery 15
[0052] lettuce 2
[0053] winter melon 5
[0054] Two, preparation method is the same as embodiment 1
Embodiment 3
[0056] 1. Vegetable juice composition ratio (parts by weight):
[0057] carrot 45
[0058] tomato 22
[0059] cucumber 15
[0060] Celery 12
[0061] winter melon 6
[0062] Two, preparation method is with embodiment 1.
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