Fresh vegetable cooking and fresh-keeping preparation method and fresh vegetable product thereof

Abstract

The invention discloses a fresh vegetable cooking and fresh-keeping preparation method and a fresh vegetable product thereof, and relates to the technical field of fresh vegetable cooking and fresh keeping, and the fresh vegetable cooking and fresh-keeping preparation method comprises the following steps: arranging, blanching, cooling and draining vegetables to obtain a vegetable product; seasoning the vegetable products in sections; wherein the step of seasoning in sections comprises a first section of seasoning by adopting a first seasoning and a second section of seasoning by adopting a second seasoning; the first seasoning comprises the following components in parts by mass: 14-18 parts of salt, 5-10 parts of sugar, 2-5 parts of chicken essence, 1-3 parts of monosodium glutamate, 50-70 parts of starch and 1000 parts of water; the second seasoning comprises the following components in parts by mass: 5-8 parts of salt, 2-4 parts of sugar, 2-4 parts of chicken essence, 1-2 parts of monosodium glutamate and 100 parts of soybean oil. The fresh vegetable product is prepared according to a fresh vegetable cooking and fresh-keeping preparation method. Segmented seasoning is adopted, osmotic pressure is effectively controlled, and influences on nutrition and structures of dishes are relieved.

Description

Technical Field

[0001] The invention relates to the technical field of cooking and preserving fresh vegetables, and more particularly to a method for cooking and preserving fresh vegetables and fresh vegetable products thereof. Background Art

[0002] As people's pace of life continues to accelerate, convenience foods have emerged. Vegetables are rich in nutrients, containing crude fiber and various vitamins, minerals, etc., and are an important source of essential nutrients for the human body. Fresh vegetable products are prepared with vegetables as the main raw materials, with or without meat products, aquatic products, etc., and with a certain amount of modified starch, seasonings and other auxiliary materials, and are prepared through pretreatment, heat processing, cooling, and packaging. Fresh vegetable products are easy to eat and can be eaten after rapid microwave heating.

[0003] However, at present, during the processing of fresh vegetable products, the enzymes in the vegetables are easily destroyed, the chlorophyll content is reduced, and the salt osmotic pressure also causes damage to the structure of the vegetables, making the color, nutrition and flavor of the fresh vegetable products unsatisfactory.

[0004] Therefore, how to solve the defects of the fresh vegetable products obtained by the processing method of fresh vegetable products in the prior art, that is, the color, nutrition and flavor are not ideal, thereby providing a fresh vegetable product and a processing method thereof, which is a problem that technical personnel in this field urgently need to solve. Summary of the invention

[0005] In view of this, the present invention provides a method for cooking and preserving fresh vegetables and fresh vegetable products thereof, aiming to solve the above technical problems.

[0006] In order to achieve the above object, the present invention adopts the following technical solution:

[0007] A method for cooking and preserving fresh vegetables comprises the following steps:

[0008] sorting, blanching, cooling and draining the vegetables to obtain vegetable products;

[0009] Seasoning the vegetable product in sections;

[0010] Wherein, the segmented seasoning includes a first segment seasoning using a first seasoning and a second segment seasoning using a second seasoning;

[0011] The first seasoning comprises the following components in parts by weight: 14-18 parts of salt, 5-10 parts of sugar, 2-5 parts of chicken essence, 1-3 parts of monosodium glutamate, 50-70 parts of starch and 1000 parts of water;

[0012] The second seasoning comprises the following components in parts by weight: 5-8 parts of salt, 2-4 parts of sugar, 2-4 parts of chicken essence, 1-2 parts of monosodium glutamate and 100 parts of soybean oil.

[0013] Through the above technical scheme, the present invention adopts segmented seasoning to effectively control the osmotic pressure, reduce the damage of osmotic pressure to vegetables, and alleviate the impact on the nutrition and structure of dishes; at the same time, the fresh vegetable products prepared by this method have good color, nutrition and flavor, and have a longer storage period.

[0014] The preparation principle of the present invention is: the principle that the osmotic pressure can be controlled by seasoning dishes twice mainly involves the application of osmotic pressure in food processing and preservation. Osmotic pressure refers to the pressure difference generated when a solution passes through a semipermeable membrane and a pure solvent during an osmotic process. It is closely related to the concentration of the solution. The higher the concentration, the greater the osmotic pressure. In cooking, by seasoning twice, the osmotic pressure of the food can be more finely controlled, thereby affecting the texture, taste and flavor of the food.

[0015] First, osmotic pressure can affect the distribution of water in food. When food comes into contact with a high-concentration seasoning liquid, if the osmotic pressure of the seasoning liquid is higher than that of the food, the water in the food will move outward, allowing the ingredients in the seasoning liquid to enter the food. This movement of water can help the seasoning penetrate and distribute better, enhancing the taste of the food.

[0016] Secondly, by seasoning twice, the osmotic pressure of ingredients can be controlled at different stages to meet different cooking needs. For example, when making meatballs, adding water first and then salt can prevent the minced meat from absorbing insufficient water, because if salt is added first, the concentration of the intracellular solution of the minced meat will be lower than the concentration of the extracellular solution, causing dehydration. When stewing meat, if salt is added in advance, the meat will lose too much water, resulting in a woody taste.

[0017] Finally, seasoning twice can also help control microbial activity. High osmotic pressure can inhibit the growth of microorganisms and extend the shelf life of food. By adjusting the concentration of the seasoning liquid, the osmotic pressure of food can be controlled at different cooking stages to achieve the effect of preservation and freshness.

[0018] Therefore, seasoning in two steps can more accurately control the osmotic pressure, thereby affecting the moisture distribution, texture and flavor of the ingredients, while also helping to preserve and prevent food.

[0019] Preferably, in the above-mentioned method for cooking and preserving fresh vegetables, the vegetables are stem and leaf vegetables.

[0020] Preferably, in the above-mentioned method for cooking and preserving fresh vegetables,

[0021] The vegetable preparation includes removing roots, removing yellow leaves, washing, separating stems and leaves, and cutting the vegetables; and / or

[0022] The blanching temperature is 80-100° C., the blanching time is 10-20 seconds, and the mass ratio of vegetables to water during the blanching process is 1:(2-5); and / or

[0023] The specific cooling step comprises: placing the blanched vegetables in water at 0-4°C to cool them down.

[0024] Preferably, in the above-mentioned method for cooking and preserving fresh vegetables, the specific step of cutting comprises: cutting the vegetables into vegetable segments of equal length, and the length of the vegetable segments is 20 to 50 mm.

[0025] Preferably, in the above-mentioned method for cooking and preserving fresh vegetables, the starch includes one or more of potato starch, corn starch and tapioca starch.

[0026] Preferably, in the above-mentioned method for cooking and preserving fresh vegetables, the starch includes potato starch, corn starch and tapioca starch, and the mass ratio of the potato starch, corn starch and tapioca starch is (5-10):(30-40):(15-20).

[0027] Preferably, in the above-mentioned method for cooking and preserving fresh vegetables, the mass ratio of the first seasoning to the vegetable product is (80-120):1000; and / or

[0028] The mass ratio of the second seasoning to the vegetable product is (100-150):1000.

[0029] Preferably, in the above-mentioned method for cooking and preserving fresh vegetables, the first seasoning is made into glass starch before using the first seasoning.

[0030] Preferably, in the above-mentioned method for cooking and preserving fresh vegetables, the time interval between the first seasoning and the second seasoning is 1 to 3 hours.

[0031] The present invention also provides a fresh vegetable product, which is prepared according to the above-mentioned fresh vegetable cooking and preservation preparation method.

[0032] It can be seen from the above technical solutions that, compared with the prior art, the present invention discloses a method for cooking and preserving fresh vegetables and fresh vegetable products thereof, which have the following beneficial effects:

[0033] 1. Color maintenance: By precisely controlling the temperature and time of blanching, the chlorophyll content is maintained to the maximum extent, making the fresh vegetable products green and fresh, and enhancing the visual appeal of the products.

[0034] 2. Nutrition retention: This method controls the core temperature of vegetables at 60°C to prevent the destruction of plant enzymes in vegetables to the greatest extent possible, thereby retaining the nutrients in vegetables, such as vitamins and minerals.

[0035] 3. Flavor enhancement: The segmented seasoning technology is used to effectively control the osmotic pressure, reduce damage to vegetables, and alleviate the impact on the nutrition and structure of dishes, making the fresh vegetable products have a pleasant flavor.

[0036] 4. Improved taste: The fresh vegetable products prepared by this method have a crisp taste and provide a better eating experience.

[0037] 5. Extended storage period: Through the above processing method, the obtained fresh vegetable products have a longer storage period and can be stored for up to 6 days at 0-4°C, maintaining good color and taste, and reducing food waste.

[0038] 6. Easy to eat: Fresh vegetable products can be quickly heated in a microwave oven and then eaten, which meets the needs of modern fast-paced life and has the characteristics of convenient food.

[0039] 7. Wide scope of application: This method is applicable to a variety of stem and leaf vegetables, such as bok choy, spinach, etc., and has good versatility and flexibility.

[0040] 8. Standardized production: The technical solution provides detailed processing steps and parameters to facilitate the standardized production of vegetable processing and ensure the consistency of product quality.

[0041] 9. Reduce microbial contamination: By controlling the temperature of blanching and cooling, and using seasonings with high osmotic pressure, the growth of microorganisms can be inhibited and food safety can be improved.

[0042] 10. Improve economic benefits: The fresh vegetable products prepared by this method have good market competitiveness, can bring economic benefits to manufacturers, and also provide consumers with more healthy food choices. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0044] Figure 1 The accompanying drawing is a flow chart of the method for cooking and preserving fresh vegetables provided by the present invention. DETAILED DESCRIPTION

[0045] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0046] See attached Figure 1 The embodiment of the present invention discloses a method for cooking and preserving fresh vegetables, comprising the following steps:

[0047] sorting, blanching, cooling and draining the vegetables to obtain vegetable products;

[0048] Seasoning the vegetable product in sections;

[0049] Wherein, the segmented seasoning includes a first segment seasoning using a first seasoning and a second segment seasoning using a second seasoning;

[0050] The first seasoning comprises the following components in parts by weight: 14-18 parts of salt, 5-10 parts of sugar, 2-5 parts of chicken essence, 1-3 parts of monosodium glutamate, 50-70 parts of starch and 1000 parts of water;

[0051] The second seasoning comprises the following components in parts by weight: 5-8 parts of salt, 2-4 parts of sugar, 2-4 parts of chicken essence, 1-2 parts of monosodium glutamate and 100 parts of soybean oil.

[0052] In order to further optimize the above technical scheme, the vegetables are stem and leaf vegetables, such as Shanghai green, spinach, Lanzhou cabbage, Chinese cabbage, mustard greens, and chrysanthemum.

[0053] In order to further optimize the above technical solution,

[0054] Vegetable preparation includes removing roots, removing yellow leaves, washing, separating stems and leaves, and cutting; the washing operation can be performed by using tap water to clean the vegetables, preferably washing three times.

[0055] The blanching temperature is 80-100°C; the blanching time is 10-20s, and the mass ratio of vegetables to water is 1:(2-5).

[0056] Specifically: The blanching operation is generally to place the vegetables in water at a certain temperature for a period of time. Among them, the blanching temperature is preferably 100°C, and the blanching temperature refers to the water temperature during blanching. The blanching time can be 10 to 20 seconds, preferably 15 seconds. During blanching, the mass ratio of vegetables to water can be 1: (2 to 5), preferably 1: 4. Through the quantitative control of vegetables and water and the temperature and time of blanching, the central temperature of the vegetables is controlled at 60°C during the blanching process. This temperature can prevent the destruction of plant enzymes in the vegetables to the greatest extent and maintain the chlorophyll content to the greatest extent.

[0057] The cooling operation is to place the blanched vegetables in water at 0 to 4°C to cool them down.

[0058] Draining can be carried out by methods in the art, generally by leaving it to stand and draining the surface water.

[0059] In order to further optimize the above technical solution, the cutting operation forms the vegetables into vegetable segments of equal length, and the length of the vegetable segments is 20 to 50 mm, for example 25 mm.

[0060] The seasoning operation can be carried out by conventional methods in the art, generally by evenly mixing the vegetables and seasonings.

[0061] In order to further optimize the above technical solution, the starch in the first seasoning includes one or more of potato starch, corn starch and tapioca starch. The starch is preferably potato starch, corn starch and tapioca starch. When the starch is potato starch, corn starch and tapioca starch, the mass ratio of potato starch, corn starch and tapioca starch is (5-10): (30-40): (15-20), preferably 8:35:17.

[0062] In order to further optimize the above technical solution, the time interval between the first seasoning and the second seasoning is 1 to 3 hours.

[0063] The first seasoning preferably includes the following components in parts by mass: 16 parts of salt, 8 parts of sugar, 3 parts of chicken essence, 2 parts of monosodium glutamate, 60 parts of starch and 1000 parts of water; more preferably, it consists of the following.

[0064] The first seasoning further preferably includes the following components in parts by mass: 16 parts of salt, 8 parts of sugar, 3 parts of chicken essence, 2 parts of monosodium glutamate, 8 parts of potato starch, 35 parts of corn starch, 17 parts of tapioca starch and 1000 parts of water; more preferably consists of the following.

[0065] Before using the first seasoning, it is preferred to prepare the first seasoning into glass starch. The glass starch can be prepared by conventional methods in the art, and the general operation includes: wetting starch with water to make water starch; adding water starch, salt, sugar, chicken essence and monosodium glutamate into boiling water and stirring evenly.

[0066] The mass ratio of the first seasoning to the vegetable product may be (80-120):1000, preferably 1:10.

[0067] The second seasoning preferably includes the following components in parts by mass: 6 parts of salt, 3 parts of sugar, 3 parts of chicken powder, 1 part of monosodium glutamate and 100 parts of soybean oil; more preferably, it consists of the following.

[0068] Before using the second seasoning, all components need to be mixed evenly.

[0069] The mass ratio of the second seasoning to the vegetable product may be (100-150):1000, preferably 113:1000.

[0070] The time interval between the first seasoning and the second seasoning is preferably 1 to 3 hours.

[0071] In the present invention, the processing method of fresh vegetable products generally further comprises a packaging step. The packaging can be a conventional food-grade lunch box packaging in the art. The packaging specification can be 100g to 300g / box, generally 150g / box.

[0072] The present invention also provides a fresh vegetable product, which is prepared according to the above-mentioned fresh vegetable cooking and preservation preparation method.

[0073] The fresh vegetable product of the present invention can be heated in a microwave oven. The microwave oven can be conventional in the art, such as an industrial microwave oven (power: 4000 watts), a commercial microwave oven (power: 1700 watts) or a household microwave oven (power: 500 watts). When an industrial microwave oven (power: 4000 watts) is used, the heating time can be 20 to 30 seconds, preferably 25 seconds. When a commercial microwave oven (power: 1700 watts) is used, the heating time can be 1 to 2 minutes, preferably 1 minute and 25 seconds. When a household microwave oven (power: 500 watts) is used, the heating time can be 2 to 4 minutes, preferably 3 minutes.

[0074] The reagents and raw materials used in the present invention are commercially available.

[0075] The positive and progressive effects of the present invention are: the processing method of the fresh vegetable product of the present invention effectively controls the osmotic pressure through the segmented seasoning processing technology, reduces the damage of the osmotic pressure to the vegetables, and reduces the impact on the nutrition and structure of the dishes. Further, the plant enzyme activity in the vegetables can be maintained to the maximum extent through the precise temperature control technology, so as to maximize the chlorophyll content. The fresh vegetable product obtained by the present invention has a fresh green color, a crisp taste, a pleasant flavor, rich nutrition, and a long storage period.

[0076] Embodiment 1:

[0077] 1. Raw material preparation:

[0078] (1) Vegetables: Fresh bok choy.

[0079] (2) First seasoning: 16 g salt, 8 g sugar, 3 g chicken powder, 2 g MSG, 8 g potato starch, 35 g corn starch, 17 g tapioca starch, and 1000 g water.

[0080] Before use, the first seasoning is made into glass starch, which is made by wetting potato starch, corn starch and cassava starch with a small amount of water to make water starch; the remaining water is boiled, and the water starch, salt, sugar, chicken essence and monosodium glutamate are added into the boiling water, and the glass starch is obtained by stirring evenly. The glass starch is in excess and can be added as needed when used.

[0081] (3) Second seasoning: 6g salt, 3g sugar, 3g chicken powder, 1g MSG, 100g soybean oil; before use, mix all the ingredients evenly.

[0082] 2. The processing of fresh vegetable products is as follows:

[0083] (1) First, remove the roots and yellow leaves of Shanghai greens, wash them three times with tap water, separate the stems and leaves, and cut them into small pieces of 25 mm; then, take 2000 g of the trimmed Shanghai greens, add them to 8000 g of 100°C water and blanch them for 15 seconds, at which time the core temperature of the Shanghai greens reaches 60°C; then, put the blanched vegetables into ice water to cool and drain.

[0084] (2) Seasoning in stages: First, 1000 g of the obtained vegetable product is mixed evenly with 100 g of glass starch; after 1 hour, it is mixed evenly with 113 g of the second seasoning to obtain the fresh vegetable product.

[0085] (3) The fresh vegetable product is packaged in food-grade lunch boxes, with 150 g per box.

[0086] The fresh vegetable product prepared in this embodiment is emerald green, has a crisp and refreshing taste when eaten, and has the flavor of Shanghai green vegetables. The fresh vegetable product is stored at 0-4°C for 6 days, has no odor during storage, and maintains good color and taste.

[0087] The fresh vegetable product can be eaten after being heated in a microwave oven, specifically, in an industrial microwave oven (power: 4000 watts) for 25 seconds, or in a commercial microwave oven (power: 1700 watts) for 1 minute and 25 seconds, or in a household microwave oven (power: 500 watts) for 3 minutes.

[0088] Comparative Example 1:

[0089] Except for the seasoning step being different from that in Example 1, the other steps and conditions are the same as those in Example 1. The seasoning step of this comparative example is as follows: 100 g of glass starch is mixed evenly with 113 g of the second seasoning, and the mixed seasoning is mixed evenly with 1000 g of the obtained vegetable product. In other words, this comparative example does not adopt the segmented seasoning technology. The color of the vegetable product obtained in this comparative example is dark green, and the taste is not crisp enough. After being stored at 0-4°C for 3 days, the color and taste further deteriorate.

[0090] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.

[0091] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for cooking and preserving fresh vegetables, characterized in that: The following steps are involved: sorting, blanching, cooling and draining the vegetables to obtain vegetable products; Seasoning the vegetable product in sections; Wherein, the segmented seasoning includes a first segment seasoning using a first seasoning and a second segment seasoning using a second seasoning; The first seasoning comprises the following components in parts by weight: 14-18 parts of salt, 5-10 parts of sugar, 2-5 parts of chicken essence, 1-3 parts of monosodium glutamate, 50-70 parts of starch and 1000 parts of water; The second seasoning comprises the following components in parts by weight: 5-8 parts of salt, 2-4 parts of sugar, 2-4 parts of chicken essence, 1-2 parts of monosodium glutamate and 100 parts of soybean oil.

2. A method for cooking and preserving fresh vegetables according to claim 1, characterized in that: The vegetables are stem and leaf vegetables.

3. A method for cooking and preserving fresh vegetables according to claim 1, characterized in that: The vegetable preparation includes removing roots, removing yellow leaves, washing, separating stems and leaves, and cutting the vegetables; and / or The blanching temperature is 80-100° C., the blanching time is 10-20 seconds, and the mass ratio of vegetables to water during the blanching process is 1:(2-5); and / or The specific cooling step comprises: placing the blanched vegetables in water at 0-4°C to cool them down.

4. A method for cooking and preserving fresh vegetables according to claim 3, characterized in that: The specific steps of cutting include: cutting the vegetables into vegetable segments of equal length, and the length of the vegetable segments is 20 to 50 mm.

5. A method for cooking and preserving fresh vegetables according to claim 1, characterized in that: The starch includes one or more of potato starch, corn starch and tapioca starch.

6. A method for cooking and preserving fresh vegetables according to claim 5, characterized in that: The starch comprises potato starch, corn starch and cassava starch, and the mass ratio of the potato starch, corn starch and cassava starch is (5-10):(30-40):(15-20).

7. A method for cooking and preserving fresh vegetables according to claim 1, characterized in that: The mass ratio of the first seasoning to the vegetable product is (80-120):1000; and / or The mass ratio of the second seasoning to the vegetable product is (100-150):1000.

8. A method for cooking and preserving fresh vegetables according to claim 1, characterized in that: Before using the first seasoning, the first seasoning is made into a glass starch.

9. A method for cooking and preserving fresh vegetables according to claim 1, characterized in that: The time interval between the first seasoning and the second seasoning is 1 to 3 hours.

10. A fresh vegetable product, prepared according to the method for cooking and preserving fresh vegetables according to any one of claims 1 to 9.

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