Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable

A pickle and drying technology, which is applied in the field of preparation of dried and cooked pickles, can solve the problems of inconvenient eating, hard chewing, and lack of flexibility

Inactive Publication Date: 2007-01-24
袁国庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] All kinds of pickles sold in the market are generally pickled with raw vegetables, and the preparation process is mostly raw mixing, fermentation, pressing, etc.; the taste is mainly raw, hard, and crisp, such as pickled mustard, pickled cucumber, and spicy radish Strips, salty garlic, etc., have no flexibility; the elderly and people with bad teeth are not easy to chew when eating, and it is inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Prepare dried cooked pickles according to the steps 1-4 of the above preparation method, wherein the vegetables in the first step are mustard greens; the cut vegetable strips in the second step are naturally dried in the sun, and the moisture content of the dried vegetable strips is 2.5%; Add the monosodium glutamate of 1.3% dry vegetable bar weight, the iodized salt of dry vegetable bar weight 8% in the step.

Embodiment 2

[0018] Prepare dried cooked pickles according to steps 1-4 of the above preparation method, wherein the vegetable in the first step uses Jerusalem artichoke; wherein the cut vegetable strips in the second step are naturally dried in the sun, and the moisture content of the dried vegetable strips is 1%; Add 1% monosodium glutamate by weight of dry vegetable strips and iodized salt with 5% weight of dry vegetable strips in the 3 steps.

Embodiment 3

[0020] Prepare dried cooked pickles according to steps 1-4 of the above preparation method, wherein the vegetables in the first step are white radish; wherein the cut vegetable strips in the second step are dried with a dryer, and the moisture content of the dried vegetable strips is 2%. wherein in the 3rd step, add the monosodium glutamate of 1.1% dry vegetable bar weight, the iodized salt of 7% dry vegetable bar weight.

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PUM

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Abstract

The present invention is a kind of dried cooked salted vegetable and its making process. The making process of the dried cooked salted vegetable includes the following steps: preparing material, washing and drying, cooking and vacuum packing. The dried cooked salted vegetable is tough, fragrant, delicious and unique in taste. The dried cooked salted vegetable is easy to chew up and especially suitable for old people and those with dental diseases to eat.

Description

technical field [0001] The invention relates to a method for preparing pickles, in particular to a method for preparing dried and cooked pickles. Background technique [0002] All kinds of pickles sold in the market are generally pickled with raw vegetables, and the preparation process is mostly raw mixing, fermentation, pressing, etc.; the taste is mainly raw, hard, and crisp, such as pickled mustard, pickled cucumber, and spicy radish Strips, salty garlic, etc., have no flexibility; the elderly and people with bad teeth are not easy to chew when eating, and it is inconvenient to eat. Contents of the invention [0003] The object of the present invention is to provide a method for preparing dried cooked pickles and the prepared dried cooked pickles. The dried and cooked pickles prepared by the invention have a flexible mouthfeel, are easy to chew when eaten by the elderly and people with bad teeth, and are convenient to eat, thereby overcoming the shortcomings of the exi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/01A23L19/00A23L5/10
Inventor 魏书国
Owner 袁国庆
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