Processing method of wild vegetables
A processing method and technology of wild vegetables, applied in food science and other directions, can solve the problems of high temperature resistance, rotten in boiling water for 2-6 minutes, small size, etc., to maintain fresh color, increase product visual effect, increase color line effect
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Embodiment 1
[0019] Shepherd's purse is used here; a processing method for wild vegetables, characterized in that, pruning the picked wild vegetables, removing miscellaneous leaves, roots and discolored leaves, using stainless steel tools, and handling with care when pruning; Ozone sterilization;
[0020] Cleaning, cleaning the wild vegetables, removing soil and sundries;
[0021] Drop the floating water, put the vegetables in the pickling tank for pickling, add salt, add 0.3 kg of salt per kilogram of vegetables, and add 0.2 kg of salt per kilogram according to the original weight after seven days of pickling, then add plant water, and use plants to pickle For auxiliary materials, use 200 grams of pepper to boil four catties of water for every 100 catties of wild vegetables and add them to the pickling pool, which has the effects of antiseptic, anti-oxidation and color protection;
[0022] Pickle for a total of 28 days after adding salt, then leave the pond for processing, and the proces...
Embodiment 2
[0028] Bitter mustard is used here; a processing method for wild vegetables, characterized in that, pruning the collected wild vegetables, removing miscellaneous leaves, roots and discolored leaves, using stainless steel tools, and handling with care when pruning; tools for pruning Carry out ozone sterilization;
[0029] Cleaning, cleaning the wild vegetables, removing soil and sundries;
[0030] Drop the floating water, put the vegetables in the pickling tank for pickling, add salt, add 0.3 kg of salt per kilogram of vegetables, and add 0.2 kg of salt per kilogram according to the original weight after seven days of pickling, then add plant water, and use plants to pickle For auxiliary materials, use 200 grams of pepper to boil four catties of water for every 100 catties of wild vegetables and add them to the pickling pool, which has the effects of antiseptic, anti-oxidation and color protection;
[0031] Pickle for a total of 28 days after adding salt, then leave the pond f...
Embodiment 3
[0037] This place selects gray vegetables; a processing method of wild vegetables, which is characterized in that the collected wild vegetables are trimmed, removed miscellaneous leaves, roots and discolored leaves, and stainless steel tools are used, and they are handled with care when pruning; pruned Tools for ozone sterilization;
[0038] Cleaning, cleaning the wild vegetables, removing soil and sundries;
[0039] Drop the floating water, put the vegetables in the pickling tank for pickling, add salt, add 0.3 kg of salt per kilogram of vegetables, and add 0.2 kg of salt per kilogram according to the original weight after seven days of pickling, then add plant water, and use plants to pickle For auxiliary materials, use 200 grams of pepper to boil four catties of water for every 100 catties of wild vegetables and add them to the pickling pool, which has the effects of antiseptic, anti-oxidation and color protection;
[0040] Pickle for a total of 28 days after adding salt, ...
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