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Method for producing artemisia vegetable bamboo shoot file

A production method, the technology of wormwood, is applied in the production field of ready-to-eat food of wormwood bamboo shoots, which can solve the problems of different regions, different tastes, and impossible satisfaction, and achieve the effect of scientific and reasonable ingredients and unique flavor

Inactive Publication Date: 2008-05-21
朱兴初
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with different regions and different tastes, it is impossible for any instant vegetable to satisfy the requirements of many eaters in a wide range.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The fresh wormwood is weighed and placed in the pool. During the process of pouring the fresh wormwood into the pool, evenly sprinkle salt with a mass ratio of 16%. The wormwood is pressed with stones to apply heavy pressure. After 8 days, the wormwood is taken out. The brine makes the quality of wormwood about 40% of that of fresh wormwood, and continue to store it for 3 months until it matures; wash it twice with clean water to remove impurities and brine; then shred it; squeeze it to control the water content to make wormwood The quality of shredded cabbage is 35% of that of fresh wormwood. The fresh bamboo shoots are shelled, boiled and shredded; squeezed dry to control the quality of the shredded bamboo shoots to 70% of the boiled bamboo shoots.

[0017] Weigh 70kg of shredded wormwood and 30kg of shredded bamboo shoots after the above treatment, add 4kg of salt, 7kg of white sugar, 2.5kg of monosodium glutamate, 7kg of salad oil, 200g of pepper, 100g of meat essen...

Embodiment 2

[0019] The fresh wormwood is weighed and placed in the pool. During the process of pouring the fresh wormwood into the pool, evenly sprinkle salt with a mass ratio of 16%. The wormwood is pressed with stones to apply heavy pressure. After 8 days, the wormwood is taken out. The brine makes the quality of Artemisia argyi about 45% of that of fresh Artemisia argyi, and continue to store it for 3 months until it matures; wash it with clean water for 3 times to remove impurities and brine; then shred it; The quality of shredded cabbage is 35% of that of fresh wormwood. The fresh bamboo shoots are shelled, boiled and shredded; squeezed dry to control the quality of the shredded bamboo shoots to 70% of the boiled bamboo shoots.

[0020] Weigh 70kg of shredded wormwood and 30kg of shredded bamboo shoots through the above treatment, add 4kg of salt, 7kg of white sugar, 2.5kg of monosodium glutamate, 7kg of salad oil, 200g of pepper, 100g of meat essence, and 100g of licorice; stir well...

Embodiment 3

[0022] The fresh wormwood is weighed and placed in the pool. During the process of pouring the fresh wormwood into the pool, evenly sprinkle salt with a mass ratio of 16%. The wormwood is pressed with stones to apply heavy pressure. After 8 days, the wormwood is taken out. The brine makes the quality of Artemisia argyi about 45% of that of fresh Artemisia argyi, and continue to store it for 3 months until it matures; wash it with clean water for 3 times to remove impurities and brine; then shred it; The quality of shredded cabbage is 35% of that of fresh wormwood. The fresh bamboo shoots are shelled, boiled and shredded; squeezed dry to control the quality of the shredded bamboo shoots to 70% of the boiled bamboo shoots.

[0023] Weigh 70kg of shredded wormwood and 30kg of shredded bamboo shoots after the above treatment, add 4kg of salt, 5kg of white sugar, 3kg of maltose, 2.5kg of monosodium glutamate, 6kg of salad oil, 2kg of sesame oil, 200g of pepper, 100g of meat essence...

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PUM

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Abstract

The invention relates to a production method of tarragon and shredded bamboo shoots. The technical steps are that: fresh tarragon is preserved, washed, cut into threads and squeezed and fresh bamboo shoots is poached, cut into threads and dried; then ingredients are added, and stirring, package, sterilization, air-drying and encasement are carried out. Brine, of which the mass is 40 percent to 45percent of the mass of the fresh tarragon, is drawn out after the fresh tarragon is preserved for 8 days and the tarragon is stored continuously for 3 months until the time is ripe. When squeezing, the mass of the tarragon threads is controlled to be 35 percent of the mass of the fresh tarragon and the mass of the shredded bamboo shoots is controlled to be 70 percent of the mass of the poached bamboo. The proportioning mass of raw materials is: 70kg of treated tarragon threads and 30kg of treated bamboo threads, 3.5kg to 4.5kg of salt, 6kg to 9kg of sugar, 2kg to 3kg of monosodium qlutamate, 6kg to 9kg of edible oil, 100g to 300g of capsicum, 50g to 150g of spices, 0g to 150g of sweetener and 0g to 50g of antiseptic. Pasteurization is carried out at the temperature of 83 DEG C to 90 DEG Cfor 16 min to 19 min. The tarragon bamboo shoots has original flavor and is applicable for the taste of a plurality of people in more extensive regions for either being eaten directly or being cookedor boiled to make soup.

Description

technical field [0001] The invention belongs to a production method of pickled vegetable food, in particular to a production method of Artemisia annua vegetable shredded bamboo shoot instant food. Background technique [0002] There are many varieties of ready-to-eat foods refined from vegetables as the main raw materials, and their production methods are different. Such as mustard shreds, mustard slices, mustard cores, pickled vegetables, radish strips, shredded bamboo shoots, eggplant, milk melon, etc., are deeply loved by the masses. Yet region is different, taste is different, and any kind of ready-to-eat vegetable all cannot satisfy the requirement of numerous eaters in wide range. It is very necessary to develop new varieties of ready-to-eat vegetables that have unique taste and can meet the preferences of more consumers in a wider range as much as possible, so as to enrich people's food resources and meet people's dietary needs. Contents of the invention [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/212A23L19/20A23L19/00
CPCY02A40/90
Inventor 朱兴初
Owner 朱兴初
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