Agent for removing sour, mucosity and acerbity flavor of edible cactus

Abstract

The invention relates to an agent for removing sour, mucosity and acerbity flavor of edible cactus which comprises (by weight percent) edible soda 5-10%, table salt 15-20%, calcium chloride 2-3%, and gypsum powder 70-75%. The preparing process consists of stirring the raw materials homogeneously, and packaging into bags.

Description

technical field [0001] The invention relates to an edible cactus acid and sticky agent. Background technique [0002] In some countries in South America, such as Mexico, cactus has long been a delicacy on people's tables, but in our country, it seems that it has just begun to use cactus as a vegetable. Cactus is full of treasures, rich in nutrients, rich in potassium, calcium, steel, iron, manganese, molybdenum and other minerals, as well as citric acid, malic acid, phospholipids, vitamins, fiber, etc. Metabolism, lowering blood sugar, lowering blood fat and other effects, especially it does not contain oxalic acid, which is very beneficial to the body's absorption of calcium, and is a good calcium supplement for children and middle-aged and elderly people. Its palatability is good, if cut into shreds, the whole body is green and transparent, everyone loves it, and the mouth is fragrant and refreshing. However, cactus cannot be eaten directly. Untreated cactus tastes sour,...

AI Technical Summary

Problems solved by technology

However, cactus cannot be eaten directly. Untreated cactus tastes sour, bitter, and contains mucus. It must be processed to remove acid and astringency before eating.