Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Factory applied production method for green-keeping instant greengrocery

A production method and factory-based technology, which are applied in heating preservation of fruits/vegetables, preservation of fruits/vegetables by freezing/refrigeration, food preservation, etc. problem, to achieve the effect of simple method

Inactive Publication Date: 2005-11-23
陈棣
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Modern people's requirements for edibles are green, pollution-free, safe, hygienic, fast and convenient; at present, various instant foods such as chicken, goose, fish, meat, etc. are available in supermarkets, but instant vegetables are not available. to; vegetables are indispensable in people's daily life, and green vegetables are the first choice among vegetables, but only lettuce can be bought; this situation is caused by the fact that it is difficult to preserve the cooked vegetables that are currently processed. , even if refrigerated, the storage period is only 2-3 days

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
  • Factory applied production method for green-keeping instant greengrocery
  • Factory applied production method for green-keeping instant greengrocery
  • Factory applied production method for green-keeping instant greengrocery

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of keeping green, ready-to-eat green vegetable of the present invention is to select green and pollution-free, and the growth period is within 25 days, and freshly harvested green vegetable with an individual height of about 20cm is used as a raw material. Upwards, arranged and placed in the frame 9 that has mesh holes, after the frame rope 8 is connected with the pot cover 6, hook the suspension ring 5 with the hoisting mechanism, and hang the frame into such as figure 1 In the special cooking pot, the boiling water is stored in the pot to 40-50cm away from the pot cover 7, near the bottom of the pot 4 there is a radiator 3 composed of heating steam pipes, the cooking pot is respectively connected with the water inlet and drainage system pipes, and the radiator They are respectively connected with the steam supply and drainage system pipes; after the frame is hoisted into the pot, the pot cover 6 is covered, and the edge of the pot cover is in close contact with ...

Embodiment 2

[0015] Other steps are the same as in Example 1, except that the rapid cooling process adopts water cooling, that is, pure water enters the jacket, and the pure water is sprayed from the spray port 11 to cool the vegetables to normal temperature.

[0016] The said cooking pot and quick-cooling cylinder of last two embodiments can be square, also can be circular or other shapes.

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

Disclosed is a factory- applied production method for green-keeping instant greengrocery, which comprises washing the vegetable, boiling in specially-produced pots till ripening, cooling down in pure water or air to normal temperature, packaging and loading the treated vegetable into plastic bags, vacuum-pumping, filling nitrogen, sealing to obtain the end product.

Description

technical field [0001] The invention relates to the technical field of vegetable preservation, in particular to a factory production method for keeping green vegetables ready-to-eat after cooking. Background of the invention [0002] Modern people's requirements for edibles are green, pollution-free, safe, hygienic, fast and convenient; at present, various instant foods such as chicken, goose, fish, meat, etc. are available in supermarkets, but instant vegetables are not available. to; vegetables are indispensable in people's daily life, and green vegetables are the first choice among vegetables, but only lettuce can be bought; this situation is caused by the fact that it is difficult to preserve the cooked vegetables that are currently processed. , even if refrigerated, the storage period is only 2-3 days. Contents of the invention [0003] The purpose of the present invention is to provide a kind of ready-to-eat vegetables which does not contain any protective agent, ca...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/148
Inventor 陈棣侯毅丁爱玉陈岚
Owner 陈棣
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com