Production process of sow thistle

Abstract

The invention discloses a production process of sow thistle. The production process comprises the following steps: step 1, collecting and sorting raw materials; 2, cleaning the raw materials; step 3, blanching the raw materials; 4, dehydrating the raw materials; step 5, preparing ingredients; step 6, adding salt for pickling; and step 7, performing low-temperature pickling. The production process provided by the invention is simple to operate, changes various procedures in the prior art, saves time and production cost, simplifies the process, and is suitable for industrial production; in addition, no preservative is used in the production process, and a low-salt and low-temperature pickling production process is adopted, so that excessive waste of water resources is avoided, and the environment is protected.

Description

Technical Field

[0001] The invention relates to the technical field of pickled bitter herbs, and in particular to a production process of bitter herbs. Background Art

[0002] Dandelion, first recorded in Shennong's Herbal Classic, belongs to the genus Sonchus of the Asteraceae family. It includes Sonchus, Sonchus oleraceus, etc. It is a plant with medicinal and edible properties, a natural green vegetable, wild and pollution-free, and has extremely high nutritional value. Dandelions are mostly wild and can be found in most parts of my country. They are commonly found in wastelands, fields, and mountainous areas. The history of eating dandelions among the Chinese people is long, with a history of more than 2,000 years, and a culture of eating dandelions has gradually been formed.

[0003] Dandelion is rich in nutrients and physiologically active substances, such as 8 essential amino acids for the human body, and has high nutritional value and health benefits.

[0004] The process for pickling bitter vegetables disclosed in Chinese patents CN 106333304 A and CN 106616670 A mainly includes the following steps: bitter vegetable pretreatment → cleaning → sorting → blanching → color protection → pickling → desalting → packaging;

[0005] The process for pickling bitter vegetables disclosed in Chinese patent CN 103652753 A mainly includes the following steps: bitter vegetable pretreatment → pickling → re-pickle → packaging;

[0006] The process for pickling bitter vegetables disclosed in Chinese patent CN 106235157 A mainly includes the following steps: raw material collection → boiling → dejuicing → soaking → baking → semi-finished product.

[0007] However, the existing production methods have the following shortcomings: there are many operation links and complicated process steps, which are not suitable for large-scale industrial production; excessive use of preservatives is harmful to health; high-salt pickling is used, and a large amount of clean water is needed for desalination during production, resulting in serious waste of water resources and a large amount of sewage discharge, which pollutes the environment; multiple pickling, repeated washing, and reprocessing will also cause serious loss of nutrients in the bitter vegetable.

[0008] Therefore, a production process is provided which is simple to operate, changes the numerous steps in the prior art method, saves time and production costs, simplifies the process, and is suitable for industrial production; and the production process does not use any preservatives, adopts a low-salt and low-temperature pickling production process, and can avoid excessive waste of water resources and protect the environment. This is a technical problem that the present invention urgently needs to solve. Summary of the invention

[0009] In view of this, the present invention provides a production process of bitter herbs.

[0010] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0011] A production process of bitter herbs comprises the following steps:

[0012] Step S1: Raw material collection and sorting

[0013] Collect bitter herbs, select fresh, tender and fat bitter herbs leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves and diseased leaves mixed in the collected bitter herbs leaves and set them aside;

[0014] Step S2: Raw material cleaning

[0015] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0016] Step S3: Blanching the raw materials

[0017] Place the cleaned bitter herb leaves in a hot water bath, boil them, take them out and soak them in water, cool them naturally, and drain them;

[0018] Step S4: Dehydration of raw materials

[0019] Squeeze the blanched bitter vegetables until no water flows out, and dry them with hot air;

[0020] Step S5: Ingredients preparation

[0021] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0022] Step S6: Add salt and marinate

[0023] Place the dehydrated bitter herbs in a container, add salt to pickle them, then add garlic, carrot shreds and ginger slices respectively, and store them in a ventilated place;

[0024] Step S7: Low temperature marinating

[0025] Pickle the pickled bitter vegetables again at low temperature.

[0026] Preferably, in step S1, bitter herbs with a length of 8 to 12 cm are collected.

[0027] Preferably, in step S3, the temperature of the hot water bath is 60-80° C., the boiling time is 5-10 minutes, and the soaking time in water is 0.5-1 hour.

[0028] Preferably, in step S4, the hot air drying temperature is 50-60° C., and the hot air drying time is 1-2 hours.

[0029] Preferably, in step S6, the amount of salt added is 4% to 10% of the weight of the bitter vegetable, the amount of garlic added is 0.03% to 0.05% of the weight of the bitter vegetable, the amount of carrot shreds added is 0.04% to 0.06% of the weight of the bitter vegetable, and the amount of ginger slices added is 0.05% to 0.08% of the weight of the bitter vegetable.

[0030] Preferably, in step S7, the pickling temperature of the bitter vegetable is 6 to 10° C., and the pickling time is 2 to 3 months.

[0031] Compared with the prior art, the present invention has achieved the following technical effects:

[0032] (1) The production process of the present invention is simple to operate, changes the numerous steps in the prior art method, saves time and production costs, simplifies the process, and is suitable for industrial production;

[0033] (2) The production process of the present invention does not use any preservatives and adopts a low-salt and low-temperature pickling production process, which not only avoids excessive waste of water resources but also protects the environment. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 The present invention is a flow chart of a production process of bitter vegetable. DETAILED DESCRIPTION

[0035] 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.

[0036] The invention discloses a production process of bitter vegetable, comprising the following steps:

[0037] Step S1: Raw material collection and sorting

[0038] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0039] Step S2: Raw material cleaning

[0040] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0041] Step S3: Blanching the raw materials

[0042] Place the cleaned bitter herb leaves in a 60-80℃ hot water bath, boil for 5-10 minutes, remove and soak in water for 0.5-1 hour, cool naturally, and drain the water;

[0043] Step S4: Dehydration of raw materials

[0044] Squeeze the blanched bitter herbs until no water flows out, and dry them in hot air at 50-60°C for 1-2 hours;

[0045] Step S5: Ingredients preparation

[0046] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0047] Step S6: Add salt and marinate

[0048] The dehydrated bitter herbs are placed in a container, 4% to 10% of the weight of the bitter herbs are added with salt for pickling, and then 0.03% to 0.05% of the weight of the bitter herbs are added with garlic, 0.04% to 0.06% of the weight of the bitter herbs are added with carrot shreds, and 0.05% to 0.08% of the weight of the bitter herbs are added with ginger slices, and the mixture is stored in a ventilated manner;

[0049] Step S7: Low temperature marinating

[0050] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 2-3 months.

[0051] Embodiment 1:

[0052] Step S1: Raw material collection and sorting

[0053] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0054] Step S2: Raw material cleaning

[0055] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0056] Step S3: Blanching the raw materials

[0057] Place the cleaned bitter herb leaves in a 60℃ hot water bath, boil for 10 minutes, remove and soak in water for 0.5 hours, cool naturally, and drain the water;

[0058] Step S4: Dehydration of raw materials

[0059] Squeeze the blanched bitter herbs until no water flows out, and dry them in hot air at 60°C for 2 hours;

[0060] Step S5: Ingredients preparation

[0061] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0062] Step S6: Add salt and marinate

[0063] The dehydrated bitter herbs are placed in a container, 4% salt is added to pickle the bitter herbs, and then 0.03% garlic, 0.04% carrot shreds and 0.05% ginger slices are added to the bitter herbs respectively, and the mixture is stored in a ventilated manner;

[0064] Step S7: Low temperature marinating

[0065] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 2 months.

[0066] Embodiment 2:

[0067] Step S1: Raw material collection and sorting

[0068] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0069] Step S2: Raw material cleaning

[0070] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0071] Step S3: Blanching the raw materials

[0072] Place the cleaned bitter herb leaves in a 70℃ hot water bath, boil for 10 minutes, remove and soak in water for 0.5 hours, cool naturally, and drain;

[0073] Step S4: Dehydration of raw materials

[0074] Squeeze the blanched bitter herbs until no water flows out, and dry them in hot air at 60°C for 2 hours;

[0075] Step S5: Ingredients preparation

[0076] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0077] Step S6: Add salt and marinate

[0078] The dehydrated bitter herbs are placed in a container, 4% salt is added to pickle the bitter herbs, and then 0.03% garlic, 0.04% carrot shreds and 0.05% ginger slices are added to the bitter herbs respectively, and the mixture is stored in a ventilated manner;

[0079] Step S7: Low temperature marinating

[0080] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 2 months.

[0081] Embodiment 3:

[0082] Step S1: Raw material collection and sorting

[0083] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0084] Step S2: Raw material cleaning

[0085] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0086] Step S3: Blanching the raw materials

[0087] Place the cleaned bitter herb leaves in a hot water bath at 80°C, boil for 10 minutes, remove and soak in water for 0.5 hours, cool naturally, and drain.

[0088] Step S4: Dehydration of raw materials

[0089] Squeeze the blanched bitter herbs until no water flows out, and dry them in hot air at 60°C for 2 hours;

[0090] Step S5: Ingredients preparation

[0091] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0092] Step S6: Add salt and marinate

[0093] The dehydrated bitter herbs are placed in a container, 4% salt is added to pickle the bitter herbs, and then 0.03% garlic, 0.04% carrot shreds and 0.05% ginger slices are added to the bitter herbs respectively, and the mixture is stored in a ventilated manner;

[0094] Step S7: Low temperature marinating

[0095] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 2 months.

[0096] Embodiment 4:

[0097] Step S1: Raw material collection and sorting

[0098] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0099] Step S2: Raw material cleaning

[0100] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0101] Step S3: Blanching the raw materials

[0102] Place the cleaned bitter herb leaves in a hot water bath at 80°C, boil for 10 minutes, remove and soak in water for 0.5 hours, cool naturally, and drain.

[0103] Step S4: Dehydration of raw materials

[0104] The blanched bitter greens were squeezed until no water flowed out, and then placed in a hot air drying oven at 60°C for 2 hours; Step S5: Ingredients preparation

[0105] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0106] Step S6: Add salt and marinate

[0107] The dehydrated bitter herbs are placed in a container, 10% of the weight of the bitter herbs are added with salt for pickling, and then 0.05% of the weight of the bitter herbs are added with garlic, 0.06% of the weight of the bitter herbs are added with carrot shreds, and 0.08% of the weight of the bitter herbs are added with ginger slices, and the mixture is stored in a ventilated manner;

[0108] Step S7: Low temperature marinating

[0109] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 2 months.

[0110] Embodiment 5:

[0111] Step S1: Raw material collection and sorting

[0112] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0113] Step S2: Raw material cleaning

[0114] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0115] Step S3: Blanching the raw materials

[0116] Place the cleaned bitter herb leaves in a hot water bath at 80°C, boil for 10 minutes, remove and soak in water for 0.5 hours, cool naturally, and drain.

[0117] Step S4: Dehydration of raw materials

[0118] Squeeze the blanched bitter herbs until no water flows out, and dry them in hot air at 60°C for 2 hours;

[0119] Step S5: Ingredients preparation

[0120] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0121] Step S6: Add salt and marinate

[0122] The dehydrated bitter herbs are placed in a container, 10% of the weight of the bitter herbs are added with salt for pickling, and then 0.05% of the weight of the bitter herbs are added with garlic, 0.06% of the weight of the bitter herbs are added with carrot shreds, and 0.08% of the weight of the bitter herbs are added with ginger slices, and the mixture is stored in a ventilated manner;

[0123] Step S7: Low temperature marinating

[0124] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 3 months.

[0125] Embodiment 6:

[0126] Step S1: Raw material collection and sorting

[0127] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0128] Step S2: Raw material cleaning

[0129] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0130] Step S3: Blanching the raw materials

[0131] Place the cleaned bitter herb leaves in a 70℃ hot water bath, boil for 5 minutes, remove and soak in water for 0.5 hours, cool naturally, and drain the water;

[0132] Step S4: Dehydration of raw materials

[0133] Squeeze the blanched bitter herbs until no water flows out, and dry them in hot air at 60°C for 2 hours;

[0134] Step S5: Ingredients preparation

[0135] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0136] Step S6: Add salt and marinate

[0137] The dehydrated bitter herbs are placed in a container, 7% salt is added to pickle the bitter herbs, and then 0.04% garlic, 0.05% carrot shreds and 0.06% ginger slices are added to the bitter herbs respectively, and the mixture is stored in a ventilated environment;

[0138] Step S7: Low temperature marinating

[0139] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 2 months.

[0140] Embodiment 7:

[0141] Step S1: Raw material collection and sorting

[0142] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0143] Step S2: Raw material cleaning

[0144] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0145] Step S3: Blanching the raw materials

[0146] Place the cleaned bitter herb leaves in a 70℃ hot water bath, boil for 10 minutes, remove and soak in water for 0.5 hours, cool naturally, and drain;

[0147] Step S4: Dehydration of raw materials

[0148] Squeeze the blanched bitter herbs until no water flows out, and dry them in hot air at 60°C for 2 hours;

[0149] Step S5: Ingredients preparation

[0150] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0151] Step S6: Add salt and marinate

[0152] The dehydrated bitter herbs are placed in a container, 7% salt is added to pickle the bitter herbs, and then 0.04% garlic, 0.05% carrot shreds and 0.06% ginger slices are added to the bitter herbs respectively, and the mixture is stored in a ventilated environment;

[0153] Step S7: Low temperature marinating

[0154] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 2 months.

[0155] Embodiment 8:

[0156] Step S1: Raw material collection and sorting

[0157] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0158] Step S2: Raw material cleaning

[0159] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0160] Step S3: Blanching the raw materials

[0161] Place the cleaned bitter herb leaves in a 60℃ hot water bath, boil for 5 minutes, remove and soak in water for 1 hour, cool naturally, and drain.

[0162] Step S4: Dehydration of raw materials

[0163] The blanched bitter greens were squeezed until no water flowed out, and then placed in a hot air drying oven at 50°C for 1 hour; Step S5: Ingredients preparation

[0164] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0165] Step S6: Add salt and marinate

[0166] The dehydrated bitter herbs are placed in a container, 4% salt is added to pickle the bitter herbs, and then 0.03% garlic, 0.04% carrot shreds and 0.05% ginger slices are added to the bitter herbs respectively, and the mixture is stored in a ventilated manner;

[0167] Step S7: Low temperature marinating

[0168] Transfer the pickled bitter herbs to a 10°C environment and pickle at low temperature for 2 months.

[0169] Embodiment 9:

[0170] Step S1: Raw material collection and sorting

[0171] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0172] Step S2: Raw material cleaning

[0173] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0174] Step S3: Blanching the raw materials

[0175] Place the cleaned bitter herb leaves in a 60℃ hot water bath, boil for 5 minutes, remove and soak in water for 1 hour, cool naturally, and drain.

[0176] Step S4: Dehydration of raw materials

[0177] Squeeze the blanched bitter herbs until no water flows out, and dry them in hot air at 55°C for 1 hour;

[0178] Step S5: Ingredients preparation

[0179] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0180] Step S6: Add salt and marinate

[0181] The dehydrated bitter herbs are placed in a container, 4% salt is added to pickle the bitter herbs, and then 0.03% garlic, 0.04% carrot shreds and 0.05% ginger slices are added to the bitter herbs respectively, and the mixture is stored in a ventilated manner;

[0182] Step S7: Low temperature marinating

[0183] Transfer the pickled bitter herbs to a 10°C environment and pickle at low temperature for 2 months.

[0184] Embodiment 10:

[0185] Step S1: Raw material collection and sorting

[0186] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0187] Step S2: Raw material cleaning

[0188] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0189] Step S3: Blanching the raw materials

[0190] Place the cleaned bitter herb leaves in a 60℃ hot water bath, boil for 5 minutes, remove and soak in water for 1 hour, cool naturally, and drain.

[0191] Step S4: Dehydration of raw materials

[0192] Squeeze the blanched bitter herbs until no water flows out, and dry them in hot air at 60°C for 1 hour;

[0193] Step S5: Ingredients preparation

[0194] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0195] Step S6: Add salt and marinate

[0196] The dehydrated bitter herbs are placed in a container, 4% salt is added to pickle the bitter herbs, and then 0.03% garlic, 0.04% carrot shreds and 0.05% ginger slices are added to the bitter herbs respectively, and the mixture is stored in a ventilated manner;

[0197] Step S7: Low temperature marinating

[0198] Transfer the pickled bitter herbs to a 10°C environment and pickle at low temperature for 2 months.

[0199] Embodiment 11:

[0200] Step S1: Raw material collection and sorting

[0201] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0202] Step S2: Raw material cleaning

[0203] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0204] Step S3: Blanching the raw materials

[0205] Place the cleaned bitter herb leaves in a 65°C hot water bath, boil for 8 minutes, remove and soak in water for 0.7 hours, cool naturally, and drain;

[0206] Step S4: Dehydration of raw materials

[0207] The blanched bitter greens were squeezed until no water flowed out, and then placed in a hot air drying oven at 54°C for 2 hours; Step S5: Ingredients preparation

[0208] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0209] Step S6: Add salt and marinate

[0210] The dehydrated bitter herbs are placed in a container, 4% salt is added to pickle the bitter herbs, and then 0.03% garlic, 0.04% carrot shreds and 0.05% ginger slices are added to the bitter herbs respectively, and the mixture is stored in a ventilated manner;

[0211] Step S7: Low temperature marinating

[0212] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 2 months.

[0213] Embodiment 12:

[0214] Step S1: Raw material collection and sorting

[0215] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0216] Step S2: Raw material cleaning

[0217] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0218] Step S3: Blanching the raw materials

[0219] Place the cleaned bitter herb leaves in a 65°C hot water bath, boil for 8 minutes, remove and soak in water for 0.7 hours, cool naturally, and drain;

[0220] Step S4: Dehydration of raw materials

[0221] The blanched bitter greens were squeezed until no water flowed out, and then placed in a hot air drying oven at 54°C for 2 hours; Step S5: Ingredients preparation

[0222] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0223] Step S6: Add salt and marinate

[0224] The dehydrated bitter herbs are placed in a container, 7% salt is added to pickle the bitter herbs, and then 0.04% garlic, 0.05% carrot shreds and 0.06% ginger slices are added to the bitter herbs respectively, and the mixture is stored in a ventilated environment;

[0225] Step S7: Low temperature marinating

[0226] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 2 months.

[0227] Embodiment 13:

[0228] Step S1: Raw material collection and sorting

[0229] Collect bitter herbs with a length of 8 to 12 cm, and select fresh, tender and fat bitter herb leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves, diseased leaves and foreign matter mixed in the collected bitter herb leaves and set them aside;

[0230] Step S2: Raw material cleaning

[0231] Soak the sorted bitter vegetable leaves in clean water and wash them clean;

[0232] Step S3: Blanching the raw materials

[0233] Place the cleaned bitter herb leaves in a 65°C hot water bath, boil for 8 minutes, remove and soak in water for 0.7 hours, cool naturally, and drain;

[0234] Step S4: Dehydration of raw materials

[0235] The blanched bitter greens were squeezed until no water flowed out, and then placed in a hot air drying oven at 54°C for 2 hours; Step S5: Ingredients preparation

[0236] Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside;

[0237] Step S6: Add salt and marinate

[0238] The dehydrated bitter herbs are placed in a container, 10% of the weight of the bitter herbs are added with salt for pickling, and then 0.05% of the weight of the bitter herbs are added with garlic, 0.06% of the weight of the bitter herbs are added with carrot shreds, and 0.08% of the weight of the bitter herbs are added with ginger slices, and the mixture is stored in a ventilated manner;

[0239] Step S7: Low temperature marinating

[0240] Transfer the pickled bitter herbs to a 6-10℃ environment and pickle them at low temperature for 2 months.

[0241] The above description is only a preferred embodiment of the present invention and does not limit the technical scope of the present invention. Therefore, any slight modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A production process of bitter vegetable, characterized in that: The following steps are involved: Step S1: Raw material collection and sorting Collect bitter herbs, select fresh, tender and fat bitter herbs leaves, remove the rhizomes and the parts adhering to the soil; remove the weeds, dead leaves, yellow leaves and diseased leaves mixed in the collected bitter herbs leaves and set them aside; Step S2: Raw material cleaning Soak the sorted bitter vegetable leaves in clean water and wash them clean; Step S3: Blanching the raw materials Place the cleaned bitter herb leaves in a hot water bath, boil them, take them out and soak them in water, cool them naturally, and drain them; Step S4: Dehydration of raw materials Squeeze the blanched bitter vegetables until no water flows out, and dry them with hot air; Step S5: Ingredients preparation Peel and clean the garlic, clean the carrots, cut into strips and set aside; clean the ginger, cut into slices and set aside; Step S6: Add salt and marinate Place the dehydrated bitter herbs in a container, add salt to pickle them, then add garlic, carrot shreds and ginger slices respectively, and store them in a ventilated place; Step S7: Low temperature marinating Pickle the pickled bitter vegetables again at low temperature.

2. The production process of bitter vegetable according to claim 1, characterized in that: In the step S1, bitter herbs with a length of 8 to 12 cm are collected.

3. The production process of bitter vegetable according to claim 1, characterized in that: In step S3, the temperature of the hot water bath is 60-80° C., the boiling time is 5-10 minutes, and the soaking time in water is 0.5-1 hour.

4. The production process of bitter vegetable according to claim 1, characterized in that: In step S4, the hot air drying temperature is 50-60° C., and the hot air drying time is 1-2 hours.

5. The production process of bitter vegetable according to claim 1, characterized in that: In step S6, the amount of salt added is 4% to 10% of the weight of the bitter vegetable, the amount of garlic added is 0.03% to 0.05% of the weight of the bitter vegetable, the amount of carrot shreds added is 0.04% to 0.06% of the weight of the bitter vegetable, and the amount of ginger slices added is 0.05% to 0.08% of the weight of the bitter vegetable.

6. The production process of bitter vegetable according to claim 1, characterized in that: In step S7, the pickling temperature of the bitter vegetable is 6-10° C., and the pickling time is 2-3 months.

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