Preparation method of preserved vegetable

Abstract

The invention provides a preparation method of preserved vegetable and belongs to the technical field of food. The problems of long soaking time of the preserved vegetable and unsuitability for industrialized production in an existing method are solved. The preparation method of the preserved vegetable sequentially comprises the following steps of selecting materials, washing, withering, cutting in sections, and carrying out first-time water boiling, first-time dehydrating, second-time water boiling and second-time dehydrating, thus obtaining a finished product. The obtained preserved vegetable prepared by adopting the method has the advantages of soft mouth feel, no odor, low possibility of producing residues by chewing after being subjected to brewing with 80 DEG C or more hot water for3 minutes; therefore, the preserved vegetable has good mouth feel.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to dried plum vegetables, in particular to a preparation method of dried plum vegetables. Background technique [0002] Ginger noodle soup is a representative pasta snack in Taizhou, Zhejiang. The toppings of traditional ginger noodle soup contain dried plums. It may be due to the insufficient yield of dried plums and the long-time soaking of dried plums before cooking, so the toppings of ginger noodle soup on the market use fresh vegetables instead of dried plums. [0003] Those skilled in the art hope to have a method for preparing prunes that requires a short time for soaking and is suitable for industrial production. Contents of the invention [0004] The invention proposes a method for making dried plum vegetables, and the technical problem to be solved by the invention is how to shorten the time required for soaking dried plum vegetables and make the dried plum vegetables suitab...

AI Technical Summary

Problems solved by technology

The topping of traditional ginger noodle soup contains dried plums. It may be due to the insufficient production of dried plums and the long soaking of dried plums before cooking, so the toppings of ginger noodle soup on the market use fresh vegetables instead of dried plums.