Gold cherry fruit and hawkweed oxtongue fruit and vegetable soy sauce chip processing method
A processing method and technology of golden cherry fruit are applied in the processing field of soy sauce slices, can solve problems such as products that have not yet been listed on the market, and achieve the effects of being easy to master the method, improving the utilization rate, and avoiding the loss of nutrients.
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Embodiment 1
[0020] A kind of processing method of golden cherry fruit hairy vegetable and fruit and vegetable soy sauce sheet, it is characterized in that, described processing method adopts the following steps:
[0021] A. Preparation of the decocting liquid of spinach: wash 10kg of spinach, 4kg of sweet potato leaves, 2kg of salted shrimp flowers, 2kg of reed vine, and 1kg of radspermia in water, chop them and put them in 56kg Decoction in a malic acid solution with a concentration of 3.2%, the decoction temperature is controlled at 88°C, and the time is controlled at 40min. Repeat the decoction 3 times, mix each decoction, and concentrate to the original volume at 72°C 12% of the 12% of the Chinese spinach, and the decoction liquid of the spinach and the filter residue of the spinach were obtained, and the filter residue of the spinach was subjected to ultra-fine wall-breaking pulverization to obtain a raw material powder;
[0022] B. Preparation of raw materials: Select fresh golden c...
Embodiment 2
[0032] A kind of processing method of golden cherry fruit hairy vegetable and fruit and vegetable soy sauce sheet, it is characterized in that, described processing method adopts the following steps:
[0033] A. Preparation of Maoliancai decoction: wash 10kg of Maoliancai, 5kg of Polygonum viburnum, 2kg of Chamomile, 2kg of Dibacao, and 1kg of Coprinus comatus, chop them and put them in a 60kg container Decoct in a citric acid solution with a concentration of 4.5%, control the decoction temperature at 85°C, and control the time for 60 minutes, repeat the decoction 4 times, mix each decoction, and concentrate to the original volume at 75°C 9% of the Chinese spinach, and the decoction liquid of the spinach and the filter residue of the spinach were obtained, and the filter residue of the spinach was ultrafinely broken and pulverized to obtain a raw material powder;
[0034]B. Preparation of raw materials: Select fresh golden cherry fruit, berry, ground fruit, tiger bubble, mix t...
Embodiment 3
[0044] A kind of processing method of golden cherry fruit hairy vegetable and fruit and vegetable soy sauce sheet, it is characterized in that, described processing method adopts the following steps:
[0045] A. Preparation of Bougainvillea decoction: Wash 10kg of Bougainvillea, 2kg of Pleurotus eryngii, 2kg of asparagus, 2kg of pig hair, 1kg of plantain, and 1kg of black herb leaves. , chopped and placed in 72kg of mountain grape juice solution with a concentration of 86% for decoction. The decoction temperature is controlled at 83°C and the time is controlled at 60min. Concentrate to 7% of the original volume under ambient conditions to obtain the decoction of the spinach and the filter residue of the spinach, and carry out ultrafine crushing of the filter residue of the spinach to obtain the raw material powder;
[0046] B. Preparation of raw materials: Select fresh golden cherry fruit, insert field bubble, gooseberry, red plum, yacon, remove the pitted 10kg golden cherry f...
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