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

Root vegetable vinasse-made flavor food and processing method thereof

A vegetable and glutinous processing technology, applied in food preparation, food science, application and other directions, can solve the problems of unsatisfactory shape, poor flavor, poor color and so on, and achieve the effect of pleasant taste, unique flavor and simple process

Active Publication Date: 2015-07-22
徐州绿之野生物食品有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the continuous improvement of people's living standards, the requirements for the flavor, nutrition, and green health of various pickled pickled vegetables are continuously improved. The main products are salty, sweet, spicy, soy sauce, and spicy. There are still defects such as poor flavor, bad color, and unsatisfactory shape. Therefore, the existing pickling technology of rhizome vegetables is improved to meet people's pursuit of high quality of life, enrich the product market demand, enrich the types of pickled vegetable products, and increase the value of agricultural and sideline products

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

[0023] (1) Take fresh white radishes that are free from mildew, diseases and insect pests, cut off the stalks and fibrous roots, rinse them with running water, and control the water; (2) Cut the white radishes into slices with a slicer; (3) Cut the white radishes into slices. Spread the radish slices on a foil mat and place them in a ventilated and sunny place to dry. After drying for 6 hours, rub the white radish slices every 4 hours. When the water content reaches 50%, put them away and stack them for 12 hours. (4) Weigh 30 kg of distiller's grains with a water content of 70% and mix them evenly with 10 kg of salt to make marinated grains for use; (5) Mix 80 kg of white radish slices dried in the above (2) with the above (3 ) mixed with 40 kg of marinated material, and kneaded evenly, put into the marinating vat, sealed, and marinated at 20°C for 70 days. During the marinating process, pour the marinated material every 15 days Mix thoroughly once; (6) Take out the marinated ...

Embodiment 2

[0025] (1) Take fresh carrots that are free from mildew, rot, diseases and insect pests, peel off the stalks and fibrous roots, rinse them with running water, and control the water; (2) Cut the carrots into strips with a strip cutter; (3) Cut the carrots into strips Spread it on a foil mat and put it in a ventilated and sunny place to dry. After 6 hours of self-drying, rub the carrot sticks every 4 hours. When the water content reaches 45%, put it away and pile it up, and return to moisture for 12 hours for later use; ( 4) Weigh 30 kg of distiller's grains with a water content of 66% and mix them with 10 kg of salt evenly to make pickled grains for later use; Mix and stir 40 kg of ingredients, knead them evenly, put them into a marinating vat, seal, and marinate at 18°C ​​for 70 days. During the marinating process, pour the vat every 15 days to fully mix the marinated materials for (6) Take out the pickled carrot sticks, wash off the marinade adhering to the surface of the car...

Embodiment 3

[0027] (1) Take fresh ginger that is free from mildew and pests, cut off the stalks and fibrous roots, rinse it with running water, and control the water; (2) Cut the ginger into slices with a slicer; (3) Spread the ginger slices Put it on a foil mat and put it in a ventilated and sunny place to dry. After 6 hours of self-drying, rub the ginger slices every 4 hours. ) Weigh 40 kg of distiller's grains with a water content of 70% and mix them with 10 kg of salt to make pickled grains for later use; Mix 50 kg and knead evenly, put it into a marinating vat, seal it, and marinate it at 18°C ​​for 60 days. During the marinating process, pour the vat every 15 days to fully mix the marinated materials once (6) Take out the pickled ginger slices, wash off the marinade adhered to the surface of the ginger slices with pure water, and then add flavoring agent 800 mesh powder (such as licorice 0.5kg, white sugar 6kg, citric acid 2kg) 8.5 kg, after fully mixing evenly, put it in a large b...

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 root vegetable vinasse-made flavor food and a processing method thereof. The method is characterized by comprising the following steps: completely washing radish, white radish, carrot, kohlrabi, preserved pickle head, Chinese artichoke, ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, garden beet, jerusalem artichoke, sweet potato, Chinese eddo, potato, Chinese yam, burdock or platycodon grandiflorum; cutting the material into sheets or strips; airing, pickling, seasoning, packaging and sterilizing to obtain the food. The process is simple and convenient to operate. The product is delicious, crisp, tender and fragrant, has unique flavor, unique wine flavor and pleasant mouthfeel, can be eaten as soon as being opened, is a convenient and fashionable small delicacy for restaurant banquets and a fashionable table dish of farmhouse tables, is suitable for people's taste demand and suitable for all kinds of people to consume, and has a good market prospect.

Description

technical field [0001] The invention relates to a processing method of agricultural products, in particular to a flavor food made from distilled root vegetables and a processing method thereof. Background technique [0002] With the continuous improvement of people's living standards, the requirements for the flavor, nutrition, and green health of various pickled pickled vegetables are continuously improved. The main products are salty, sweet, spicy, soy sauce, and spicy. There are still defects such as poor flavor, bad color, and unsatisfactory shape. Therefore, the existing root vegetable pickling technology is improved to meet people's pursuit of high quality of life, enrich product market demand, enrich the types of pickled vegetable products, and increase the value of agricultural and sideline products. Contents of the invention [0003] The purpose of the present invention is to provide a flavor food made from dried root vegetables. The purpose is to provide a flavo...

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 Patents(China)
IPC IPC(8): A23L1/214A23L1/218A23L19/10A23L19/20
CPCA23L19/20
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
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