Preparation method of dried vegetable products

A technology of dried vegetables and vegetables, which is applied in the field of preparation of dried vegetables, can solve the problems of insufficient nutrient content, the influence of dried vegetables on taste, and the influence of dried vegetables on appetite, etc., and achieve rich nutritional types, good nutritional value and therapeutic health value, The effect of good operability and practical promotion value

Inactive Publication Date: 2018-12-21
宁夏杞浓枸杞产业股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For example, the Chinese patent with the publication number CN104397144 A discloses a method for preparing dried vegetable products. The dried vegetable preparation process disclosed by this method is relatively simple, but there is a problem: the taste of dried vegetable products belongs to the original taste, and there is no further process. The addition of any flavor accessories can easily affect the taste of dried vegetables and affect people's appetite for dried vegetables
On the other hand, the types of vegetables used in the existing dried vegetable products are relatively few, resulting in insufficient nutritional components and weakened nutritional efficacy.

Method used

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Examples

Experimental program
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Effect test

specific Embodiment 1

[0023] A preparation method of dried vegetables, comprising the following specific steps:

[0024] S1: Vegetable selection: select some fresh vegetables that are free from rot and pests, and the proportions according to the mass are: 30 parts of purple sweet potatoes, 25 parts of potatoes, 17 parts of celery, 10 parts of carrots, 5 parts of bamboo shoots, 2 parts of green peppers, 3 parts of garlic, 1 part of onion, 1 part of dodder, 2 parts of dandelion, and 2 parts of purslane; wash the selected vegetables above, cut into slices, cubes or filaments, stir and mix well to form a vegetable mixture for later use;

[0025] S2: Addition of auxiliary materials: Add the following auxiliary materials in parts by mass to the vegetable mixture cut into slices, dices or filaments in step S1: 6 parts of wolfberry, 1 part of star anise, 1 part of Chinese prickly ash, 1 part of salt, 0.5 parts of chicken essence 2 parts, 2 parts of edible vinegar, 2.3 parts of edible soy sauce, 5 parts of ...

specific Embodiment 2

[0039] Purslane likes fertile soil, is resistant to drought and waterlogging, and has strong vitality. It grows in vegetable gardens, farmland, and roadsides, and is a common weed in the field. Widely distributed in temperate and tropical regions of the world. The whole herb is used for medicinal purposes. It has the effects of clearing heat and dampness, detoxifying, reducing swelling, reducing inflammation, quenching thirst, and diuresis;

[0040] The dandelion plant contains various healthy nutrients such as dandelion alcohol, dandelion, choline, organic acid, and inulin. Nature and flavor are sweet, slightly bitter, cold. Return liver, stomach warp. Diuretic, laxative, anti-jaundice, choleretic and other effects. Treatment of heat, bloated, sores, internal hemorrhoids, red eyes and swelling, damp heat, jaundice, urination, phlegm, astringent pain, hemorrhoids, phlegm, phlegm, toothache, red eyes, sore throat, lung abscess, Intestinal abscess, damp-heat jaundice, hot dr...

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PUM

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Abstract

The invention relates to the technical field of food preparation, in particular to a preparation method of dried vegetable products. The preparation method comprises the following specific steps: S1,vegetable selection; S2, auxiliary material addition; S3, vegetable steaming treatment; S4, cooling treatment; S5, drying treatment; S6, sterilization treatment; and S7, packaging. According to the technical solution of the application, the nutritional type of dried vegetables is enriched and the edible nutritional value of the dried vegetable products is improved through the selection and the scientific matching of vegetable materials; by adding the seed of Chinese dodder and wolfberry fruits, the health effects of nourishing yin and tonifying yang and improving physical health of the dried vegetables are promoted; by adding dandelion, the dried vegetable products have efficacy of removing toxic heat, promoting diuresis and choleresis and the like; at the same time, herba portulacae alsohas effects of clearing heat and promoting diuresis, removing toxicity for detumescence, diminishing inflammation, quenching thirst and promoting diuresis. Therefore, according to the technical solution of the application, the dried vegetable products have the functions of health maintenance and dietary therapy, and is suitable for middle-aged and elderly people to eat.

Description

technical field [0001] The invention relates to the technical field of food preparation technology, in particular to a method for preparing dried vegetable products. Background technique [0002] At present, there are many technologies in the preparation process of dried vegetable products. For example, the Chinese patent with the publication number CN104397144 A discloses a method for preparing dried vegetable products. The dried vegetable preparation process disclosed by this method is relatively simple, but there is a problem: the taste of dried vegetable products belongs to the original taste, and there is no further process. The addition of any flavor auxiliary material can easily cause the taste of dried vegetables to be affected and affect people's appetite for dried vegetables. On the other hand, the types of vegetables used in the existing dried vegetable products are relatively few, resulting in insufficient nutritional components and weakened nutritional effects....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
CPCA23L19/03
Inventor 李俊平
Owner 宁夏杞浓枸杞产业股份有限公司
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