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Convenient angelica keiskei vegetable and preparation method thereof

A production method and convenient technology, which are applied in the directions of food preparation, fruit and vegetable preservation, food preservation, etc., can solve the problems that the edible value and beneficial effects of ashitaba are difficult to benefit, and the edible value and beneficial effects of ashitaba are difficult to popularize, and are beneficial to industrialization. Processing and production, to avoid the loss of the original flavor, the effect of simple production process

Inactive Publication Date: 2014-04-09
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

Due to the limitations of the region, climate and planting conditions, this high-quality healthy vegetable has not been popularized in China, which makes it difficult to popularize the edible value and beneficial effects of Ashitaba, and makes it difficult for the edible value and beneficial effects of Ashitaba to benefit more people. Many people, in order to allow more people to eat ashitaba without being restricted by regions and seasons, the purpose of the present invention is to overcome the above-mentioned defects, provide a convenient ashitaba and its preparation method, and provide a Easy to store, carry, and easy to circulate fresh and edible fresh and bright sun leaves, so that more people can benefit from the beneficial effects of ashitaba

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Choose freshly picked fresh and tender ashitaba shoots that have grown for 5-7 days, pick them to remove impurities, weigh 97.8 kg, wash them with clean water, remove them, drain the water, and then immerse them in 100°C salt water containing 0.5% by weight , after blanching for 3 minutes, take it out, drain the water, then add 2.2 kg of compound preservative and mix well, and also mix in 3 kg of sucrose at the same time, and pack the ashitaba vegetables processed through the above process into bags with a vacuum packaging machine , and then sterilized in boiling water at 100° C. for 15 minutes to obtain instant ashitaba.

Embodiment 2

[0032] Choose freshly picked fresh and tender ashitaba shoots that have grown for 5-7 days, pick them to remove impurities, weigh 98 kg, wash them with clean water, remove them, drain the water, and then immerse them in 95°C salt water containing 0.5% by weight , after blanching for 5 minutes, take it out, drain the water, then add 2 kg of compound preservative and mix well, and also mix in 1.5 kg of sucrose at the same time, pack the ashitaba vegetables processed through the above process into bags with a vacuum packaging machine , and then sterilized in boiling water at 100° C. for 15 minutes to obtain instant ashitaba.

Embodiment 3

[0034] Select freshly picked fresh and tender ashitaba shoots that have grown for 5-7 days, pick them to remove impurities, weigh 98.9 kg, wash them with clean water, remove them, drain the water, and then immerse them in 100°C salt water containing 0.5% by weight , after blanching for 4 minutes, take it out, drain the water, then add 1.1 kg of compound preservative and mix well, and also mix in 2 kg of sucrose at the same time, and pack the ashitaba vegetables processed through the above process into bags with a vacuum packaging machine , and then sterilized in boiling water at 100° C. for 15 minutes to obtain instant ashitaba.

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Abstract

The invention discloses a convenient angelica keiskei vegetable and a preparation method thereof. The convenient angelica keiskei vegetable comprises the following components in percentage by weight: 97.8-98.9 percent of fresh angelica keiskei, and 1.1-2.2 percent of compound preservative, wherein the compound preservative is formed by salt, citric acid and erythorbic acid according to a proportion of 1:(0.25-0.5):(0.025-0.05). The preparation method comprises the following steps: performing cleaning, washing, draining, blanching, complete draining and fresh-keeping on the freshly picked fresh angelica keiskei; performing vacuum packaging and sterilization treatment to prepare the convenient angelica keiskei vegetable. A convenient angelica keiskei vegetable product can be prepared by performing dry vacuum packaging after the blanching and the complete draining, or performing crushing to obtain ultra-fine powder with the grain size of 1,000-1,800 meshes and then performing nitrogen-filled packaging. The preparation method is simple in preparation process, low in production cost and pollution-free, and facilitates industrial production. The convenient angelica keiskei vegetable product is convenient to carry, transport and eat, can be conveniently circulated on the market, and can be conveniently eaten by people.

Description

technical field [0001] The invention relates to a vegetable processing method, in particular to a convenient ashitaba vegetable and a preparation method thereof. technical background [0002] Ashitaba (Angelica keiskei koidz), also known as Ashitaba, Longevity Grass, Huanyangcao, Godsend Grass, Haifeng Ginseng, etc., is a perennial herb of Umbelliferae and Angelica. It is a precious plant with both food and medicine. Its tender leaves can be used as vegetables, and the whole plant can be used for medicine. Its origin is Hachijo Island, Japan, so it is also called Hachijo grass. Now South Korea, my country Taiwan, Guizhou, Guangdong, Shandong Qingdao, Weihai and other regions have formed large-scale planting, and it is a new fashionable and healthy vegetable and a beneficial raw material for medical and health care products in China. In recent years, scientists at home and abroad have been doing research on Ashitaba in the ascendant. After analysis, it is found that Ashitaba...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23L1/212A23L19/00
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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