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A kind of processing method of semi-finished plum dish

A processing method and a technology for semi-finished plums, which are applied in the directions of food ingredients containing natural extracts, food ingredients as taste improvers, food ingredients as odor improvers, etc., which can solve the problem of high nitrite detection rate and product quality in plum Instability, lax process control and other problems, to achieve the effects of enriching nutrition and health care functions, reducing excessive nitrite content, and simple production methods

Inactive Publication Date: 2016-01-20
隆林盈荣种养农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method is a method of processing instant plum vegetables with low cost and relatively simple technology, artificial additives are still used in the processing process.
[0004] Some existing preserved vegetables and their processing are still based on handcrafts at present, and there are generally problems such as poor hygienic conditions, not strict process control, and unstable product quality. More importantly, since preserved vegetables are pickled The obtained food, like other pickled foods, also has the problem of high detection rate of nitrite in preserved vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 adopts the following steps to prepare semi-finished plum vegetables of the present invention:

[0022] (1) After harvesting the fresh plum vegetables, remove the roots, insects, damaged and crushed parts, wash them, and dry them in the sun for 8 hours;

[0023] (2) After the drying is over, take back the preserved vegetables and carry out the first pickling, spread the preserved vegetables in the pickling pool, apply a layer of salt on the surface of the preserved vegetables for each layer of preserved vegetables, and spray evenly in advance The prepared fresh flower extract is repeated in this way; the first pickling time is 40 hours; the amount of salt is to add 20 jin of salt for every 100 jin of plum vegetables, and the amount of fresh flower extract is to add 2 jin of fresh flower extract for every 100 jin of pickled vegetables ;

[0024] (3) After the first pickling, the plum vegetables are taken out of the pickling pool, soaked in dew for 2 days, an...

Embodiment 2

[0028] Embodiment 2 adopts the following steps to prepare semi-finished plum vegetables of the present invention:

[0029] (1) After harvesting the fresh plum vegetables, remove the roots, insects, damaged and crushed parts, wash them, and dry them in the sun for 6 hours;

[0030] (2) After the drying is over, take back the preserved vegetables and carry out the first pickling, spread the preserved vegetables in the pickling pool, apply a layer of salt on the surface of the preserved vegetables for each layer of preserved vegetables, and spray evenly in advance The prepared fresh flower extract is repeated in this way; the first pickling time is 36 hours; the amount of salt is to add 22 jin of salt for every 100 jin of plum vegetables, and the amount of fresh flower extract is to add 1 jin of fresh flower extract for every 100 jin of preserved vegetables ;

[0031] (3) After the first pickling, the plum vegetables are taken out of the pickling pool, soaked in dew for 2 days, ...

Embodiment 3

[0035] Embodiment 3 adopts the following steps to prepare semi-finished plum vegetables of the present invention:

[0036] (1) After harvesting the fresh plum vegetables, remove the roots, insects, damaged and crushed parts, wash them, and dry them in the sun for 8 hours;

[0037] (2) After the drying is over, take back the preserved vegetables and carry out the first pickling, spread the preserved vegetables in the pickling pool, apply a layer of salt on the surface of the preserved vegetables for each layer of preserved vegetables, and spray evenly in advance The prepared fresh flower extract is repeated in this way; the first pickling time is 36 hours; the amount of salt is to add 18 jin of salt for every 100 jin of preserved vegetables, and the amount of fresh flower extract is to add 3 jin of fresh flower extract for every 100 jin of preserved vegetables ;

[0038] (3) After the first pickling, the plum vegetables are taken out of the pickling pool, soaked in dew for 2 d...

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PUM

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Abstract

The invention discloses a processing method for a Meicai half-finished product. The method comprises: in the preservation process of Meicai, taking verified human edible fresh flower petals as a raw material, and adding a fresh flower extraction liquid prepared by employing a conventional extraction technology into Meicai. Meicai processed according to the method not only has relatively good color, fragrance and mouthfeel, but also has abundant nutrition and health-care function; also vitamin components and anti-oxidation active components such as reductive organic acid and the like in the fresh flower extraction liquid are capable of adjusting the nitrite content of Meicai in the preservation process, and help to reduce the harm that a person suffers a cancer after eating conventional preserved foodstuff containing excessive nitrites for a long time; additionally, by adding the fresh flower extraction liquid, the shelf life is prolonged relatively; and the processing method is simple, any artificial preservatives and condiments are not added, and the half-finished Meicai product belongs to pure natural green foodstuff.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of semi-finished plum dishes, and belongs to the technical field of food processing. Background technique [0002] Meicai is a special product in Huizhou, Guangdong. Meicai and mustard greens belong to the same species and have similar shapes. Because of their strict requirements on the climate, they are generally only planted in autumn and winter. , is one of the few vegetable varieties in China. The marinated pickled vegetables are yellow in appearance, with a small amount of salt separated out, soft to the touch, rich in aroma of plum vegetables, crisp and refreshing, not cold, not dry, not wet, not hot, not only unique One dish can be used as an ingredient to make steamed pork with preserved vegetables, steamed beef with preserved vegetables, steamed fresh fish with preserved vegetables and other dishes. According to reports, plum vegetables contain 5.7% sugar...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
CPCA23L19/20A23V2002/00A23V2250/21A23V2200/14A23V2200/15Y02A40/90
Inventor 方流生
Owner 隆林盈荣种养农民专业合作社
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