Preparation method of side dish of river snail rice noodles

Abstract

The invention relates to the technical field of food processing, and particularly discloses a preparation method of side dishes of river snail rice noodles, which comprises the following steps: green vegetable sections are soaked in a pretreatment solution for 10-30 minutes, and the pretreatment solution comprises the following components in percentage by mass: 0.5-1.5% of sodium alginate, 0.3-1.0% of calcium acetate, 1-3% of chitosan oligosaccharide, 0.8-2.0% of magnesium threonate and the balance of water; and carrying out high-temperature steam treatment on the pretreated green vegetables, then rapidly cooling, and carrying out centrifugal dewatering and freeze-drying treatment to obtain the dried green vegetables. According to the method, the green vegetables are subjected to soaking treatment with the pretreatment solution, high-temperature steam treatment and other steps, the taste and color of the green vegetables are kept, the pretreatment solution is a safe food-grade substance, and the high-quality dried green vegetables are obtained. The dried green vegetables and the carrots are used as side dishes of the margarya melanioides rice noodles, so that the variety of the side dishes of the margarya melanioides rice noodles is enriched, the nutritional ingredients and taste of the bagged margarya melanioides rice noodles are improved, the basic requirements of convenient and quick eating are met, and the high-quality requirements of people on nutrition, taste and the like are met.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a preparation method of side dishes for snail rice noodles. Background Art

[0002] Snail rice noodles have a unique flavor of freshness, sourness, spiciness and briskness, and are deeply loved by people. With the acceleration of people's life and work rhythms, people's eating habits have gradually changed. A major trend in the eating trend is short time and convenient consumption. Instant foods have characteristics such as short time and convenience, and are more and more popular among people. Bagged snail rice noodles have emerged accordingly. Bagged snail rice noodles mainly include a rice noodle bag, a pickled bamboo shoot bag, a side dish bag, a seasoning bag, etc. The side dish bag mainly includes a fried bean curd stick bag, a peanut bag and a black fungus bag. With people's continuous pursuit of high-quality life, the requirements for nutrition and taste combination are getting higher and higher. Adding a vegetable bag to the side dish bag in bagged snail rice noodles can enrich the nutrition and taste of bagged snail rice noodles.

[0003] The Chinese patent application with publication number CN 113142521 A discloses a production method of a side dish bag for snail rice noodles, which includes steps such as vegetable screening, ozone fumigation, steaming, drying, ultraviolet sterilization, etc., and can effectively kill bacteria in vegetables and extend the shelf life of the side dish bag. However, in this patent, mainly the sterilization and preservation effects are considered, ignoring the taste and color. Directly ozone fumigating and steaming vegetables easily causes vegetable discoloration and flavor change. In order to cover up the discoloration problem, some products use pigments such as brilliant blue and lemon yellow to improve the color. Excessive use of these chemical reagents will pose a greater health risk. The Chinese patent with publication number CN107048372A discloses a processing method of an instant vegetable bag. By precooking the ingredients at 80-100°C, then performing color protection treatment with a color protection agent, dehydrating, packaging, and sterilizing, a vegetable bag is obtained, so that the ingredients maintain their original crispy and tender taste and color. However, this patent mainly targets potato chips, asparagus lettuce, enoki mushrooms and sea cabbage, and is not applicable to green vegetables. Moreover, the components of the color protection agent are mainly chemically synthesized preservatives. The color of green vegetables is mainly determined by chlorophyll. During the process of cutting and pickling vegetables, chlorophyll will decrease with the loss of water; vegetables contain various enzymes, such as lipase, protease, pectin esterase, etc. These enzymes will catalyze the decomposition of chlorophyll during the processing. For example, lipase and protease will destroy the chlorophyll-lipoprotein complex and make chlorophyll lose protection; too long heating time of vegetables will also cause chlorophyll loss; under aerobic light conditions, reactive intermediates such as singlet oxygen and hydroxyl free radicals will act on chlorophyll and pyrrole chains, resulting in the fading of chlorophyll, etc. In addition to the color aspect, the taste also needs to be taken into account at the same time to improve the quality. Summary of the Invention

[0004] In view of the above deficiencies, the present invention provides a method for preparing side dishes for snail rice noodles, which can enrich the nutritional components and flavors of bagged snail rice noodles, and improve the color and texture of dried vegetables. The specific technical solution is as follows:

[0005] A method for preparing side dishes for snail rice noodles, the side dishes for snail rice noodles including dried green vegetables and dried carrots, and the preparation method including the following steps:

[0006] (1) Wash the fresh green vegetables, remove the pest-infested parts and yellow leaves, and after washing clean, cut them into small sections;

[0007] (2) Immerse the cut green vegetable sections in a pretreatment solution for 10 - 30 min. The pretreatment solution is composed of the following components by mass percentage: sodium alginate 0.5 - 1.5%, calcium acetate 0.3 - 1.0%, chitosan oligosaccharide 1 - 3%, magnesium threonate 0.8 - 2.0%, and the balance is water;

[0008] (3) Perform high-temperature steam treatment on the green vegetables pretreated in step (2), then quickly cool them with flowing clear water, and then perform centrifugal dehydration;

[0009] (4) Perform freeze-drying treatment on the dehydrated vegetable dry in step (3) to obtain dried green vegetables; vacuum-pack the dried green vegetables and dried carrots to obtain a side dish package for snail rice noodles.

[0010] In the technical solution of the present invention, the green vegetables are soaked with a pretreatment solution composed of sodium alginate, calcium acetate, chitosan oligosaccharide, and magnesium threonate, reducing the impact of subsequent high-temperature steam treatment and freeze-drying treatment on the texture and color of the vegetables, and being beneficial to maintaining the texture and color of the green vegetables; high-temperature steam treatment is used for enzyme inactivation, making enzymes such as lipase, protease, and pectin esterase in the vegetables inactivated, reducing the impact of enzymes on the color, and compared with hot water blanching, high-temperature steam treatment can reduce the loss of nutritional components. Then perform centrifugal dehydration to remove a part of the water first, which can further reduce the damage to the vegetable tissue during freeze-drying treatment and maintain the texture of the vegetables.

[0011] Preferably, in the above method for preparing side dishes for snail rice noodles, in step (2), the weight ratio of the pretreatment solution to the green vegetable sections is 4 - 8:1.

[0012] Preferably, in the above method for preparing side dishes for snail rice noodles, in step (2), ultrasonic-assisted soaking treatment is adopted, the ultrasonic oscillation power is 400 - 800 W, the ultrasonic frequency is 30 - 50 KHz, and the soaking time is 10 - 20 min. Adopting ultrasonic-assisted soaking is beneficial to promoting the penetration of the effective components in the pretreatment solution into the interior of the vegetables.

[0013] Preferably, in the above method for preparing the side dishes of snail rice noodles, in step (3), the process parameters of the high-temperature steam treatment are as follows: the temperature of the steam is 105-110°C, and the treatment time is 3-5 minutes.

[0014] Preferably, in the above method for preparing the side dishes of snail rice noodles, in step (3), the process parameters of the centrifugal dehydration treatment are as follows: the rotation speed is 800-1200 rpm, and the time is 3-8 minutes.

[0015] Preferably, in the above method for preparing the side dishes of snail rice noodles, the pretreatment solution is composed of the following components by mass percentage: sodium alginate 1.0%, calcium acetate 0.55%, chitosan oligosaccharide 1.5%, magnesium threonate 1.2%, and the balance is water.

[0016] Preferably, in the above method for preparing the side dishes of snail rice noodles, in step (4), the freeze-drying treatment includes: first freezing at -55 to -60°C for 1-3 hours, then freezing at -40 to -50°C for 1-3 hours, and then drying in a vacuum freeze dryer. Through the two-stage pre-freezing treatment, the mechanical damage to the green vegetable tissue caused by freeze-drying can be reduced, the loss of nutrients can be reduced, and the taste of the green vegetables can be maintained.

[0017] Preferably, in the above method for preparing the side dishes of snail rice noodles, the green vegetables are one or more of lettuce, spinach, cabbage, and lettuce.

[0018] Preferably, in the above method for preparing the side dishes of snail rice noodles, the preparation of the dried carrots includes: washing and dicing the carrots, adding a mixed solution with a mass percentage concentration of 3-8% sodium chloride and 10-20% glucose to the carrot dices for mixing and standing for 3-6 hours, centrifugal dehydration, and then freeze-drying to obtain dried carrots. Using the mixed solution of sodium chloride and glucose to treat the carrots can reduce the free water content, reduce the damage to the carrot tissue caused by freeze-drying, and improve the taste of the carrots.

[0019] Preferably, in the above method for preparing the side dishes of snail rice noodles, the dosage of the mixed solution is 3-8% of the weight of the carrot dices.

[0020] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0021] 1. In the method for preparing the side dishes of snail rice noodles of the present invention, by adopting steps such as soaking the green vegetables with the pretreatment solution and high-temperature steam treatment, the taste and color of the green vegetables are maintained. The pretreatment solution is all safe food-grade substances, and high-quality dried green vegetables are obtained. Using the dried green vegetables and carrots as the side dishes of snail rice noodles can enrich the types of side dishes of snail rice noodles, improve the nutritional components and taste of bagged snail rice noodles, meet the basic requirements of being convenient and fast to eat, and meet people's high-quality requirements for nutrition and taste.

[0022] 2. Preparation method of side dishes for snail rice noodles of the present invention: Soak green vegetables in a pretreatment solution composed of sodium alginate, calcium acetate, chitosan oligosaccharide and magnesium threonate to reduce the impact of subsequent high-temperature steam treatment and freeze-drying treatment on the taste and color of vegetables, which is beneficial to maintaining the taste and color of green vegetables; Use high-temperature steam treatment to inactivate enzymes, inactivate enzymes such as lipase, protease, pectin esterase, etc. in vegetables, reduce the impact of enzymes on color, and compared with hot water blanching, high-temperature steam treatment can reduce the loss of nutrients. Then perform centrifugal dehydration to remove a part of the water first, which can further reduce the damage to vegetable tissues during freeze-drying treatment and maintain the taste of vegetables. Specific embodiments

[0023] The specific embodiments of the present invention will be described in detail below, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments. Unless otherwise defined, all professional terms used hereinafter have the same meaning as commonly understood by those skilled in the art. The professional terms used herein are only for the purpose of describing specific embodiments and are not intended to limit the protection scope of the present invention. Unless otherwise specifically stated, various raw materials, reagents, instruments and equipment used in the present invention can be obtained through market purchase or can be prepared by existing methods.

[0024] Example 1

[0025] A preparation method of side dishes for snail rice noodles, the side dishes for snail rice noodles include dried green vegetables and dried carrots, and the preparation method includes the following steps:

[0026] (1) Select fresh green vegetables, remove the pest-infested parts and yellow leaves, wash them with clean water, and cut them into small sections after washing.

[0027] (2) Ultrasonically assist in soaking the cut green vegetable sections in the pretreatment solution for 15 minutes, the ultrasonic oscillation power is 500 W, and the ultrasonic frequency is 40 KHz. The pretreatment solution is composed of the following components by mass percentage: sodium alginate 1.0%, calcium acetate 0.7%, chitosan oligosaccharide 2%, magnesium threonate 1.5%, and the balance is water.

[0028] (3) Perform high-temperature steam treatment on the green vegetables pretreated in step (2), the temperature of the steam is 110 °C, the treatment time is 3 minutes, then quickly cool them with flowing clean water, and then perform centrifugal dehydration, the centrifugal speed is 1000 rpm, and the time is 5 minutes.

[0029] (4) Subject the dehydrated vegetable chips obtained in step (3) to freeze-drying treatment, which is as follows: First, freeze at -60°C for 2 h, then pre-freeze at -50°C for 2 h, and then dry in a vacuum freeze-dryer for 15 h. The cold trap temperature is -50°C, the vacuum degree is 10 Pa, and the heating plate temperature is 35°C to obtain green vegetable chips with a moisture content not exceeding 8%;

[0030] (5) Vacuum package the green vegetable chips and carrot chips to obtain the side dish package for snail rice noodles.

[0031] The green vegetable in this embodiment is lettuce.

[0032] The preparation of carrot chips includes: Select fresh carrots, wash them with clean water, then dice the carrots, add a mixed aqueous solution of 5% sodium chloride and 15% glucose by mass percentage to the diced carrots for mixing. The dosage of the mixed solution is 5% of the weight of the diced carrots, let stand for 4 h, centrifuge and dehydrate at a centrifugal speed of 1200 rpm for 10 min, and then conduct freeze-drying treatment. The freeze-drying treatment is specifically as follows: First, freeze at -60°C for 2 h, then pre-freeze at -50°C for 2 h, and then dry in a vacuum freeze-dryer for 15 h. The cold trap temperature is -50°C, the vacuum degree is 10 Pa, and the heating plate temperature is 35°C to obtain carrot chips with a moisture content not exceeding 8%.

[0033] Example 2

[0034] A preparation method of side dishes for snail rice noodles, the side dishes for snail rice noodles include green vegetable chips and carrot chips, and the preparation method includes the following steps:

[0035] (1) Select fresh green vegetables, remove the pest-infected parts and yellow leaves, wash them with clean water, and cut them into small sections after washing;

[0036] (2) Ultrasonically assist in soaking the cut green vegetable sections in a pretreatment solution for 15 min. The ultrasonic oscillation power is 500 W, and the ultrasonic frequency is 40 KHz. The pretreatment solution is composed of the following components by mass percentage: sodium alginate 1.5%, calcium acetate 0.4%, chitosan oligosaccharide 1.5%, magnesium threonate 1.8%, and the balance is water;

[0037] (3) Subject the green vegetables pretreated in step (2) to high-temperature steam treatment. The steam temperature is 110°C, and the treatment time is 3 min. Then, quickly cool with flowing clean water, and then conduct centrifugal dehydration at a centrifugal speed of 1000 rpm for 5 min;

[0038] (4) Subject the dehydrated vegetable chips obtained in step (3) to freeze-drying treatment, which is as follows: First, freeze at -55°C for 3 h, then pre-freeze at -45°C for 2 h, and then dry in a vacuum freeze-dryer for 15 h. The cold trap temperature is -50°C, the vacuum degree is 10 Pa, and the heating plate temperature is 35°C to obtain green vegetable chips with a moisture content not exceeding 8%.

[0039] (5) Vacuum-pack the green vegetable chips and carrot chips to obtain the side dish package for snail rice noodles.

[0040] The green vegetable in this embodiment is lettuce.

[0041] The preparation of carrot chips includes: Select fresh carrots, wash them with clean water, then dice the carrots, add a mixed aqueous solution of 8% sodium chloride and 12% glucose by mass percentage to the diced carrots for mixing. The dosage of the mixed solution is 5% of the weight of the diced carrots, let stand for 4 h, centrifuge and dehydrate at a centrifugal speed of 1200 rpm for 10 min, and then conduct freeze-drying treatment. The freeze-drying treatment is specifically as follows: First, freeze at -55°C for 3 h, then pre-freeze at -45°C for 2 h, and then dry in a vacuum freeze-dryer for 15 h. The cold trap temperature is -50°C, the vacuum degree is 10 Pa, and the heating plate temperature is 35°C to obtain carrot chips with a moisture content not exceeding 8%.

[0042] Example 3

[0043] A preparation method of side dishes for snail rice noodles, the side dishes for snail rice noodles include green vegetable chips and carrot chips, and the preparation method includes the following steps:

[0044] (1) Select fresh green vegetables, remove the pest-infested parts and yellow leaves, wash them with clean water, and cut them into small sections after washing clean.

[0045] (2) Ultrasonically assist in soaking the cut green vegetable sections in the pretreatment aqueous solution for 20 min. The ultrasonic oscillation power is 400 W, and the ultrasonic frequency is 40 KHz. The pretreatment solution is composed of the following components by mass percentage: sodium alginate 1.2%, calcium acetate 0.5%, chitosan oligosaccharide 1.0%, magnesium threonate 1.5%, and the balance is water.

[0046] (3) Subject the green vegetables pretreated in step (2) to high-temperature steam treatment. The steam temperature is 105°C, and the treatment time is 3 min. Then, quickly cool with flowing clean water, and then conduct centrifugal dehydration. The centrifugal speed is 800 rpm, and the time is 5 min.

[0047] (4) Perform lyophilization on the dehydrated vegetable chips obtained in step (3). The lyophilization process is as follows: First, freeze at -55°C for 3 hours, then pre-freeze at -45°C for 2 hours, and then dry in a vacuum freeze dryer for 15 hours. The cold trap temperature is -50°C, the vacuum degree is 10 Pa, and the heating plate temperature is 35°C to obtain green vegetable chips with a moisture content not exceeding 8%;

[0048] (5) Vacuum package the green vegetable chips and carrot chips to obtain the side dish package for snail rice noodles.

[0049] The green vegetable in this embodiment is spinach.

[0050] The preparation of the carrot chips in this embodiment is the same as that in Example 1.

[0051] Comparative Example 1

[0052] This comparative example is the same as Example 1, except that: in step (2), magnesium chloride is used to replace magnesium threonate.

[0053] Comparative Example 2

[0054] This comparative example is the same as Example 1, except that: in step (2), calcium chloride is used to replace calcium acetate.

[0055] Comparative Example 3

[0056] This comparative example is the same as Example 1, except that: in step (2), the pretreatment solution is composed of the following components by mass percentage: 0.7% calcium acetate, 3% chitosan oligosaccharide, 1.5% magnesium threonate, and the balance is water.

[0057] Comparative Example 4

[0058] This comparative example is the same as Example 1, except that: step (4) is: perform lyophilization on the dehydrated vegetable chips obtained in step (3). The lyophilization process is as follows: First, freeze at -60°C for 4 hours, and then dry in a vacuum freeze dryer for 15 hours. The cold trap temperature is -50°C, the vacuum degree is 10 Pa, and the heating plate temperature is 35°C to obtain green vegetable chips with a moisture content not exceeding 8%; The preparation of carrot chips includes: The lyophilization treatment is specifically: first pre-freeze at -60°C for 4 hours, and then dry in a vacuum freeze dryer for 15 hours. The cold trap temperature is -50°C, the vacuum degree is 10 Pa, and the heating plate temperature is 35°C to obtain carrot chips with a moisture content not exceeding 8%.

[0059] Comparative Example 5

[0060] This comparative example is the same as Example 1, except that: do not perform the soaking treatment with the pretreatment solution in step (2).

[0061] Comparative Example 6

[0062] This comparative example is the same as Example 1, except that: in the preparation process of dried carrots, an aqueous sodium chloride solution with a mass percentage concentration of 5% is used to replace the mixed aqueous solution.

[0063] The rehydration performance, color and taste of the dried green vegetables and dried carrots prepared in the examples and comparative examples were tested and evaluated. The rehydration performance test method was as follows: Immerse the dried green vegetables or dried carrots in normal temperature water, take them out after 10 minutes, drain the water, weigh them, and calculate the rehydration rate according to the following formula. The results are shown in Table 1.

[0064] Rehydration rate = (W2 - W1) / W1

[0065] In the formula: W1 is the mass after drying; W2 is the mass after rehydration.

[0066] An aging test was carried out on the dried lettuce prepared in Example 1 and Comparative Examples 1 - 5. The specific steps included: humidifying the dried lettuce to increase its water content by 10%, and heating the humidified lettuce at 60°C for 48 hours to cause forced deterioration, and the color change was evaluated. The specific evaluation was carried out visually by 5 skilled professional judges. When the hue after drying was set as 5 points, the situation of being visually the same was set as 5 points, the situation of slightly fading or discoloring but still good was set as 4 points, the situation of having fading or browning but generally qualified was set as 3 points, the situation of obvious fading or browning and not being able to be used as a commodity was set as 2 points, and the situation of significant fading or discoloring and being very difficult to be used as a commodity was set as 1 point. The test results are shown in Table 2.

[0067] As can be seen from Table 1 and Table 2, compared with the comparative examples, the rehydration rate and color retention of the examples are higher than those of the comparative examples, indicating that the method of the present invention can maintain the color of the dried vegetables, with a smaller degree of browning, and greatly improves the quality of the side dishes.

[0068] Table 1 Rehydration rate of dried green vegetables and dried carrots in the examples

[0069] Dried green vegetables Dried carrots Example 1 9.85 5.52 Example 2 9.76 5.48 Example 3 8.04 / Comparative Example 6 / 5.23

[0070] Table 2 Comparison of rehydration rate and color of dried green vegetables in the examples and comparative examples

[0071]

[0072] A sensory evaluation panel consisting of 5 people was used to conduct a sensory evaluation on the dried carrots in Example 1, Comparative Example 4 and Comparative Example 6. First, immerse the dried carrots in normal temperature water for 10 minutes and then take them out, and score the aroma and texture. The evaluation result is the average score of the 5 people. The evaluation method is shown in Table 3.

[0073] The evaluation results are shown in Table 4. From the results, it can be seen that the method of the present invention can maintain the good taste and aroma of carrots.

[0074] Table 3 Sensory Evaluation Criteria

[0075] Item 10 points 7 points 5 points 3 points 1 point Aroma Fresh carrot aroma With aroma Light aroma Aroma not obvious No aroma Texture Crispy Relatively crispy Soft or tough Relatively soft or relatively tough Softer or tougher

[0076] Table 4 Sensory Evaluation Criteria

[0077] Item Aroma Texture Example 1 9 8 Comparative Example 4 8 7 Comparative Example 6 7 6

[0078] The foregoing description of specific exemplary embodiments of the present invention is for purposes of illustration and exemplification. These descriptions are not intended to limit the invention to the precise forms disclosed, and it is apparent that many changes and variations are possible in light of the above teachings. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the invention and its practical applications, so that those skilled in the art can implement and utilize the various different exemplary embodiments of the invention, as well as various different selections and changes. The scope of the invention is intended to be defined by the claims and their equivalents.

Claims

1. A preparation method of side dishes for snail rice noodles, characterized in that, The side dishes for the snail rice noodles include dried green vegetables and dried carrots. The preparation method comprises the following steps: (1) Wash the fresh green vegetables and cut them into small pieces; (2) Immerse the cut green vegetable pieces in a pretreatment solution for 10 - 30 min. The pretreatment solution is composed of the following components by mass percentage: sodium alginate 0.5 - 1.5%, calcium acetate 0.3 - 1.0%, chitosan oligosaccharide 1 - 3%, magnesium threonate 0.8 - 2.0%, and the balance is water; (3) Perform high-temperature steam treatment on the green vegetables pretreated in step (2), then quickly cool them and perform centrifugal dehydration; (4) Perform freeze-drying on the dehydrated vegetable dry in step (3) to obtain dried green vegetables; vacuum package the dried green vegetables and dried carrots to obtain the side dish package for the snail rice noodles.

2. The preparation method of the side dishes for snail rice noodles according to claim 1, characterized in that, In step (2), ultrasonic-assisted immersion treatment is adopted. The ultrasonic oscillation power is 400 - 800 W, the ultrasonic frequency is 30 - 50 KHz, and the immersion time is 10 - 20 min.

3. The preparation method of the side dishes for snail rice noodles according to claim 1, characterized in that, In step (3), the process parameters of the high-temperature steam treatment are: the temperature of the steam is 105 - 110 °C, and the treatment time is 3 - 5 min.

4. The preparation method of the side dishes for snail rice noodles according to claim 1, wherein, In step (3), the process parameters of the centrifugal dehydration treatment are: the rotation speed is 800 - 1200 rpm, and the time is 3 - 8 min.

5. The preparation method of the side dishes for snail rice noodles according to claim 1, wherein, The pretreatment solution is composed of the following components by mass percentage: sodium alginate 1.0%, calcium acetate 0.7%, chitosan oligosaccharide 2%, magnesium threonate 1.5%, and the balance is water.

6. The preparation method of the side dishes for snail rice noodles according to claim 1, wherein, In step (4), the freeze-drying treatment includes: first freeze at -55 - -60 °C for 1 - 3 h, then freeze at -40 - -50 °C for 1 - 3 h, and then dry in a vacuum freeze dryer.

7. The preparation method of the side dishes for snail rice noodles according to claim 1, wherein, The green vegetables are one or several of lettuce, spinach, cabbage, and lettuce.

8. The preparation method of the side dishes for snail rice noodles according to claim 1, characterized in that, The preparation of the dried carrots includes: wash and dice the carrots, add a mixed solution of sodium chloride with a mass percentage concentration of 3 - 8% and glucose with a mass percentage of 10 - 20% to the carrot dices for mixing and standing for 3 - 6 h, perform centrifugal dehydration, and then perform freeze-drying treatment to obtain dried carrots.

9. The preparation method of the side dishes for snail rice noodles according to claim 8, characterized in that, The dosage of the mixed solution is 3 - 8% of the weight of the carrot dices.

Images