Preparation method of instant seasoning bud seedling dishes

A technology for sprouts and sprouts, which is applied in the field of preparation of ready-to-eat seasoned sprouts, can solve the problems of rising nutritional value, inability to meet the needs of convenient and quick consumption of sprouts and the like, and achieves the effect of satisfying leisure needs

Inactive Publication Date: 2010-02-17
吴晓林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sprouts, commonly known as "sprouts", are plant seeds or their nutrient storage organs. Edible shoots, sprouts, bulbs, young shoots, young stems, and sprouts grow directly under dark or light conditions. Rich in nutrition, the nutritional value of plant seeds or their nutrient storage organs increases after germination. It has a variety of amino acids and minerals that are indispensable to the human body. The common vegetables on the table are typical representatives of soybean sprouts, mung bean sprouts, black bean sprouts, red bean sprouts, pea sprouts, broad bean sprouts, and peanut sprouts. However, the channel for them to enter the human food chain is in the form of fresh vegetables in supermarkets. It is sold at shops or vendors in cabinets and farmer's markets, and is purchased by purchasing personnel in restaurants, canteens, restaurants, snack bars and families in the form of fresh vegetables, and then made into dishes for consumption. Modern people who are not suitable for fast-paced work and life, after purchase Ready-to-eat sprouts products that can be eaten as dishes or snacks after opening the package cannot meet people's needs for convenient and quick consumption of sprouts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Spicy mung bean sprouts

[0019] Choice of sprouts: fresh mung bean sprouts 50kg;

[0020] Impurity removal and cleaning: remove the seed coat and impurities remaining on mung bean sprouts, and clean them;

[0021] Blanch and remove water: Put the mung bean sprouts that have been cleaned of impurities into 150kg of boiling water containing 1.5kg of salt, 0.75kg of citric acid, 0.75kg of acetic acid, 0.03kg of disodium edetate, and 0.15kg of vitamin C. 1min, remove and put in 200kg of room temperature water to cool to room temperature, drain the surface water with a dustpan;

[0022] Flavor modulation: put 0.6kg of salt, 0.2kg of monosodium glutamate, 0.2kg of chicken essence, 0.004kg of 1+G, 2kg of chili oil (containing 0.02% TBHQ), 0.12kg of pepper oil, and acetic acid into the blanched mung bean sprouts. 0.01kg, potassium sorbate 0.015kg, mixed evenly;

[0023] Weighing and packaging: weigh the spicy mung bean sprouts that have been flavored and mixed ev...

Embodiment 2

[0026] Example 2: Fragrant Peanut Buds

[0027] Selection of sprouts: 50kg of fresh peanut sprouts;

[0028] Impurity removal and cleaning: remove the seed coat and impurities remaining on the peanut buds, and clean them;

[0029] Blanch and remove water: Put the peanut buds that have been cleaned of impurities into 150kg of boiling water containing 3kg of salt, 1.5kg of citric acid, 0.03kg of disodium edetate, 0.15kg of vitamin C, and 0.0045kg of sodium pyrosulfite, and blanch 2 minutes, remove it and put it into 200kg room temperature water containing 1kg calcium chloride, let it stand for 60 minutes, rinse it with clean water until there is no chlorine smell, and use a centrifuge to remove the surface moisture;

[0030] Taste type preparation: put 0.8kg of salt, 0.3kg of monosodium glutamate, 0.3kg of chicken essence, 0.005kg of I+G, and soy sesame oil into the blanched peanut buds (when 2kg of salad oil is heated to 220°C, add 0.5kg Cut into dried chili sections with a w...

Embodiment 3

[0034] Example Three: Pickled Pepper Soybean Sprouts

[0035] Selection of sprouts: 50kg of fresh soybean sprouts;

[0036] Impurity removal and cleaning: remove the seed coat and impurities remaining on the soybean sprouts, and clean them;

[0037] Blanch and remove water: Put the cleaned soybean sprouts into 150kg of boiling water for 1 minute, remove and spread to room temperature, and drain the surface water with a dustpan;

[0038] Taste type modulation: put the blanched soybean sprouts into the boiled wild pepper soaked in water (80kg of water, 6kg of soaked wild pepper, 1.6kg of salt, 0.4kg of monosodium glutamate, 0.4kg of chicken essence, 0.04kg of I+G, Chicken paste 0.8kg, chicken oil essence 0.08kg, acetic acid 0.16kg, lactic acid 0.16kg, potassium sorbate 0.04kg, boil for 5 minutes, put in barrels and dry to room temperature) and soak for 180 minutes, remove and drain the surface water with a dustpan;

[0039]Weighing packing: same as embodiment one;

[0040] St...

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PUM

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Abstract

The invention discloses a preparation method of instant seasoning bud seedling dishes, comprising the steps: selecting varieties of raw materials of bud seedling dishes including a single variety or amixed variety; removing impurities; cleaning; scalding and removing water; seasoning; weighing and packaging; sterilizing and removing water; testing and boxing to obtain a bud seedling dish packagedfood. The bud seedling dish packaged food can be stored at normal temperature, is diverse in verity and taste, can be sold in various food shopkeepers, easily bought by consumers and can be eaten asa dish or leisure food after the package of the bought bud seedling dish packaged food is torn.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing ready-to-eat seasoned sprouts. Background technique [0002] Sprouts, commonly known as "sprouts", are plant seeds or their nutrient storage organs, which directly grow edible shoots, sprouts, bulbs, young shoots, young stems, and sprouts under dark or light conditions. Rich in nutrition, the nutritional value of plant seeds or their nutrient storage organs increases after germination. It has a variety of amino acids and minerals that are indispensable to the human body. The common vegetables on the table are typical representatives of soybean sprouts, mung bean sprouts, black bean sprouts, red bean sprouts, pea sprouts, broad bean sprouts, and peanut sprouts. However, the channel for them to enter the human food chain is in the form of fresh vegetables in supermarkets. It is sold at shops or vendors in cabinets and farmer’s markets, and is purchased in the ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 吴晓林
Owner 吴晓林
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