Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for producing nutritional preserved celery

A production method and technology of celery, applied in food preparation, confectionery, confectionery industry, etc., to achieve the effects of simple production process, treatment of high blood pressure, and crisp and tender skin

Inactive Publication Date: 2010-06-09
高锋
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this popular variety rarely has preserved vegetables made from nutritious vegetables.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A preparation method of nutritious preserved celery is characterized in that comprising the following steps:

[0013] a. Material selection and cutting: choose fresh celery with a crisp texture, no slag, and the same size; cut it into small pieces of 4-5cm after washing;

[0014] b. Hardening: Soak the above spare celery section in boiling water for 0.5-5 minutes, cool it immediately and pour it into lime water with a concentration of 0.8%, soak for 8-10 hours, change the water to rinse several times, and drain the water;

[0015] c. Vacuum sugar dipping: Pour the above-mentioned treated raw materials into a vacuum sugar dipping machine, then inject them into 40% sugar solution boiled for 5-10 minutes, keep it under vacuum at 80-90KPa for 1 hour, and soak in the raw sugar solution for 8 ~10 hours, remove and drain, adjust sugar content to 65%, add 0.2% citric acid at the same time, remove and drain;

[0016] d. Drying: spread out on the baking tray, the temperature of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing nutritional preserved celery, comprising the following steps: a, selecting crisp, tender and fresh celeries with same size, washing the celeries and cutting the celeries into segments of 4-5 cm; b, soaking the celery segments in boiling water for 0.5-5min, cooling the celery segments immediately, pouring the celery segments in 0.8 percent lime water, soaking the celery segments in the 0.8 percent lime water for 8-10h, and washing the celery segments with clean water for several times to harden the celery segments; c, pouring the celery segments into a vacuum sugar soaking machine to soak the celery segments in vacuum of 80-90 KPa for 1h, soaking the celery segments in 40 percent raw sugar solution which is boiled for 5-10min for 8-10h, taking the celery segments out of the raw sugar solution, draining the celery segments, adjusting the sugar degree to be 60 percent, and adding citric acid which is 0.2 percent the weight of the sugar solution; and d, drying the celery segments in a drying room at 65 DEG C for 15-20h to obtain the preserved celery. The preserved celery is nutritional leisure food and is green, crisp, tender, fragrant, delicious and sweet but not greasy.

Description

technical field [0001] The invention relates to a method for processing preserved vegetables, in particular to a method for preparing nutritious preserved celery. Background technique [0002] As we all know, the original meaning of "candied fruit" is to use fruits and vegetables as raw materials. After the processing method of marinating with sugar or honey, it has become a traditional product in our country. Preserved fruit, preserved fruit, licorice products and fruit cake. Among them, preserved fruit is the most popular, because it is made from candied sugar, and after drying, the surface of the finished product is not sticky or dry, has a sense of transparency, and has no frosting precipitation, such as: preserved apricot, pineapple (slices, blocks, cores) ), ginger slices, papaya (strips, grains), etc. But this kind that is liked by people seldom has the preserved vegetables that the vegetable that is rich in nutrition is that raw material is made. Contents of the ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 高锋
Owner 高锋
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com