Paper-like vegetables processing method

A processing method and technology of paper-shaped vegetables, which are applied in the field of food processing, can solve the problems of high energy consumption and long production time, and achieve the effects of low energy consumption, hygiene and convenience, and rich nutrition

Inactive Publication Date: 2006-06-28
JINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the deficiencies in the above-mentioned prior art, the purpose of the present invention is to provide a processing method for paper-shaped vegetables, which is simple, fast, and low in energy consumption, and solves the problem of long time-consuming and high energy consumption in the production of paper-shaped vegetables in the past, and improves the production efficiency of paper-shaped vegetables. Improve industrial production efficiency, reduce production costs, and increase the economic value of vegetables

Method used

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  • Paper-like vegetables processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Green Paper Vegetables (Original)

[0031] The formula is:

[0032] Greens 100Kg

[0033] The forming ingredient solution is calculated as the weight percentage of the green vegetables:

[0034] Sodium alginate 0.15Kg (0.15%)

[0035] Carboxymethyl cellulose 0.4Kg (0.4%)

[0036] Starch 0.475Kg (0.475%)

[0037] Soy protein isolate 0.125Kg (0.125%)

[0038] Water 9Kg(9%)

[0039] The seasoning solution is calculated as the weight percentage of the green vegetables:

[0040] Maltodextrin 2.0Kg (2.0%)

[0041] Table salt 0.35Kg (0.35%)

[0042] MSG 0.05Kg (0.05%)

[0043] Guanylic acid 0.04Kg (0.04%)

[0044] Soy protein hydrolyzed protein 0.006Kg (0.006%)

[0045] Shrimp powder 0.1Kg (0.1%)

[0046] Sugar 0.125Kg (0.125%)

[0047] Water 3.75Kg (3.75%)

[0048] Processing technology such as figure 1 As shown below:

[0049] (1) Choose fresh and high-quality vegetables, wash and chop them;

[0050] (2) Send the green vegetables into 0.3% NaHCO 3 (According to the weight percent...

Embodiment 2

[0060] Celery paper vegetable (scallion flavor)

[0061] The formula is:

[0062] Celery 100Kg

[0063] The forming ingredient solution is based on the weight percentage of celery:

[0064] Sodium Alginate 0.8Kg (0.8%)

[0065] Carboxymethyl cellulose 0.1Kg (0.1%)

[0066] Starch 0.2Kg (0.2%)

[0067] Soy protein isolate 1.0Kg (1.0%)

[0068] Water 13Kg(13%)

[0069] The seasoning solution is calculated by weight percentage of celery:

[0070] Maltodextrin 0.6Kg (0.6%)

[0071] Table salt 0.25Kg (0.25%)

[0072] MSG 0.025Kg (0.025%)

[0073] Guanylic acid 0.08Kg (0.08%)

[0074] Soy protein hydrolyzed protein 0.002Kg (0.002%)

[0075] Shrimp powder 0.05Kg (0.05%)

[0076] White sugar 0.05Kg (0.05%)

[0077] Chive flavor 0.15Kg (0.15%)

[0078] Water 1.5Kg (1.5%)

[0079] The processing technology is as follows:

[0080] (1) Choose fresh and high-quality celery, wash and chop;

[0081] (2) Send celery to 0.1% NaHCO 3 (According to the weight percentage of the blanching water), blan...

Embodiment 3

[0091] Bitter Gourd Paper Vegetable (Spicy)

[0092] The formula is:

[0093] Bitter melon 100Kg

[0094] The forming ingredient solution is calculated by weight percentage of bitter gourd:

[0095] Sodium Alginate 0.4Kg (0.4%)

[0096] Carboxymethyl cellulose 0.8Kg (0.8%)

[0097] Starch 0.8Kg (0.8%)

[0098] Soy protein isolate 0.5Kg (0.5%)

[0099] Water 6Kg(6%)

[0100] The seasoning solution is calculated by weight percentage of bitter gourd:

[0101] Maltodextrin 3.0Kg (3.0%)

[0102] Table salt 0.12Kg (0.12%)

[0103] MSG 0.01Kg (0.01%)

[0104] Guanylic acid 0.01Kg (0.01%)

[0105] Soy protein hydrolyzed protein 0.02Kg (0.02%)

[0106] Shrimp powder 0.20Kg (0.20%)

[0107] White sugar 1.00Kg (1.00%)

[0108] Chili powder 0.20Kg (0.20%)

[0109] Water 4.5Kg (4.5%)

[0110] The processing technology is as follows:

[0111] (1) Wash and chop fresh and high-quality bitter gourd;

[0112] (2) Send bitter gourd into 0.5% NaHCO 3 (According to the weight percentage of the blanchi...

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Abstract

A paper-type vegetable is prepared from vegetables through washing, cutting, scalding, centrifugal dewatering, mixing it with the solution of filming material, rolling, microwave drying, stripping film, spraying the solution of flavouring, and microwave drying again.

Description

Technical field [0001] The invention belongs to the field of food processing, and particularly relates to a method for processing paper-type vegetables. Background technique [0002] Vegetables are rich in vitamins and crude fiber. Vitamins are trace organic matter necessary for human growth and metabolism. Crude fiber is conducive to gastrointestinal peristalsis and smooth defecation. Therefore, vegetables are indispensable foods in people's daily life. [0003] my country is rich in vegetable resources, and its output accounts for more than a quarter of the world's total output. However, due to reasons such as transportation and preservation, losses are great and environmental pollution is caused. Although the domestic vegetable preservation methods include dehydration, freeze-drying, cold storage, etc., they can only turn vegetables into semi-finished products and cannot be eaten directly. As a new type of ready-to-eat product, paper-type vegetables can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/54A23L19/00A23P30/20
Inventor 欧仕益郑洁李爱军段翰英吴建中
Owner JINAN UNIVERSITY
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