A kind of production technology of instant food made from moss dried lees

A technology of dried moss and food, which is applied in the production process of ready-to-eat food made from dried moss, which can solve the problem of single flavor of the product, and achieve the effect of simple production process, crispy taste and rich table

Active Publication Date: 2015-08-26
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from the existing disclosed technologies that they are all made by marinating, soaking or mixing with different proportions of conventional seasonings with dried moss as the basic raw material. Dry Popular Flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Step (1) Raw material selection and treatment Choose commercially available high-quality dry moss thin strips as raw materials, cut off the dry leaves at the tip and the stem below the tip, cut off the root lignified dry base, and place it in a salt containing 0.25% by weight. And after soaking in 0.15% citric acid aqueous solution for 8-10h, remove it and manually rub it repeatedly to change the water and wash, change the water 8-10 times, each time rubbing for no less than 20 minutes, so that the bitter and astringent taste of the dried moss is fully washed , And finally rinse it with clean water, remove it, drain the water, cut a 3cm strip with a knife, and set aside;

[0029] Step (2) Dry the dried moss strips cut in step (1), spread them on a foil mat and air them in a ventilated place. During the drying process, rub it every 2 hours. When the dried moss strips are dried, the moisture content will drop to 30% Put away at the time, spare;

[0030] Step (3) Preparation o...

Embodiment 2

[0034] Step (1) Raw material selection and treatment Choose commercially available high-quality dry moss thin strips as raw materials, cut off the dry leaves at the tip and the stem below the tip, cut off the root lignified dry base, and place it in a salt containing 0.25% by weight. And after soaking in 0.15% citric acid aqueous solution for 8-10h, remove it and manually rub it repeatedly to change the water and wash, change the water 8-10 times, each time rubbing for no less than 20 minutes, so that the bitter and astringent taste of the dried moss is fully washed , And finally rinse it with clean water, remove it, drain the water, use a knife to cut 2cm long strips, set aside;

[0035] Step (2) Dry the dried moss strips cut in step (1), spread them on a foil mat and air them in a ventilated place. During the drying process, rub them every 2 hours. When the dried moss strips are dried, the moisture content will drop to 35%. Put away at the time, spare;

[0036] Step (3) Preparat...

Embodiment 3

[0040] Step (1) Raw material selection and treatment Choose commercially available high-quality dry moss thin strips as raw materials, cut off the dry leaves at the tip and the stem below the tip, cut off the root lignified dry base, and place it in a salt containing 0.25% by weight. And after soaking in 0.15% citric acid aqueous solution for 8-10h, remove it and manually rub it repeatedly to change the water and wash, change the water 8-10 times, each time rubbing for no less than 20 minutes, so that the bitter and astringent taste of the dried moss is fully washed , And finally rinse it with clean water, remove it, drain the water, use a knife to cut a strip of 2.5cm in length, and set aside;

[0041] Step (2) Drying the dried moss strips cut into step (1), spread them on a foil mat and air them in a ventilated and sunny place. During the drying process, rub them every 2 hours. When the dried moss strips are dried, the moisture content will drop to 33% Put away at the time, spa...

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PUM

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Abstract

The invention particularly discloses a production process for an instant food made of dried laver vinasse. The production process is characterized by comprising the steps: selecting and treating raw materials, airing, preparing a flavor pickling solution, pickling, packaging and sterilizing. The production process is characterized by comprising the specific steps: concentrating vinasse obtained by brewing red wine with a salty taste agent, a sweetening agent, a sour agent, a tasty agent and a natural condiment to prepare a flavor pickling material solution and pickling with aired dried laver dices or strips; carrying out vacuumizing immersion; then carrying out natural immersion under a low-temperature environment to enable an immersing flavor material to be penetrated and tasted uniformly, wherein the surfaces of vegetables are smooth and beautiful and the flavor is deep in the food. The production process is simple, low in cost, and clean and sanitary and has the green and environment-friendly effects; the food is abundant in nutrition, is convenient to eat and can be eaten after the package is opened; the instant food is brittle is crispy when being eaten and is mellow and delicious in flavor and sounds can be sent when the food is chewed, so that a novel dried laver flavor food product for is provided for people, and is very popular with the public.

Description

Technical field [0001] The invention specifically relates to a process for producing instant food from dried moss. Background technique [0002] Dried moss, also known as tribute or couscous, is an annual herbaceous vegetable of Asteraceae and lettuce. Dried moss is rich in nutrients. In addition to rich in protein, amino acids, pectin, vitamins, carotene and carbohydrates, It still contains macro and trace elements such as calcium, iron, zinc, potassium, sodium and phosphorus. According to the research data of the Chinese Academy of Agricultural Sciences, dried moss has high nutritional and medical value. It can lower blood pressure, improve the meridian, promote blood circulation, strengthen the brain, open the chest and strengthen the qi, strengthen the bones, anti-aging, clear heat and detoxify, and prevent high blood pressure. Coronary heart disease and other effects. Dried moss has a bright green color, refreshing texture and taste like jellyfish. It has high edible value...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/221A23L1/226A23L19/20A23L27/10A23L27/20
CPCA23L19/20A23L27/00A23L27/10A23V2002/00A23V2200/08Y02A40/90
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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