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Vegetable snack and its producing method

A snack food and vegetable technology, applied in the field of snack food and the production of the food, can solve the problems of loss of nutrients, hindering the development of deep processing of vegetables, and backward processing methods, etc.

Inactive Publication Date: 2003-04-09
KAIXINZU IND SHENZHEN CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Our country has a long history of vegetable processing. From Sichuan pickled mustard to Tianjin crispy radish, it is ubiquitous in the streets and alleys. There are various processing methods, from canned vegetables to vegetable sauce, candied and salted, but the processing methods are backward, and most of them use It is a workshop-style processing, the loss of nutrients is serious, and the color and fragrance cannot be preserved, which greatly hinders the development of vegetable deep processing. application has attracted great attention
But up to now, vegetables are processed into instant leisure food, also do not see there is report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of pepper is as follows: Weigh 100 kg of fresh red pepper, place it in a pool for washing, and then take it out and put it into another one containing CLO 2 Soak in the pool for 1 hour, take it out, rinse with water, drain, cut the chili with a knife, remove the chili seeds and stems, then cut into sections, collect, blanch in a sandwich pot at 100°C for 5 minutes, and drain Put it into a high-pressure sugar pot containing 200 kg of sugar solution, seal and pressurize it at 2 atm, keep it for 20 minutes, remove the peppers and place them in a baking tray, bake them at 75°C for 24 hours, and finally pack them and code them.

[0030] The formula for 200 kg of sugar solution is as follows:

[0031] Water 53%

[0032] Sucrose 30%

[0033] Caramel 10%

[0034] Maltooligosaccharides 8%

[0035] Citric acid 0.15%

[0036] Sodium Isovitamin C 0.05%

[0037] Potassium sorbate 0.02%

Embodiment 2

[0039] The preparation method of carrots is as follows: Weigh 120 kg of fresh carrots, place them in a pool, wash them with water, then take them out and put them in another one containing CLO 2 Soak in the pool for 1 hour, take it out, rinse with water, drain, cut the carrots with a knife, then slice, collect, blanch in a sandwich pot at 100°C for 10 minutes, drain and put in 200 kg of sugar solution In a high-pressure sugar soaking pot, seal and pressurize to 2.5atm, keep it for 20 minutes, remove the carrots and place them in a baking tray, bake them at 75°C for 20 hours, and finally pack them and code them.

[0040] The formula for 200 kg of sugar solution is as follows:

[0041] water 55%

[0042] Sucrose 30%

[0043] Caramel 10%

[0044] Maltooligosaccharides 5%

[0045] Citric acid 0.18%

[0046] Potassium sorbate 0.02%

Embodiment 3

[0048] The preparation method of small tomatoes is as follows: Weigh 100 kg of fresh small tomatoes, place them in a pool, wash them with water, then take them out and put them in another one containing CLO 2 Soak in the pool for 1 hour, take it out, rinse with water, drain, prick the small tomatoes with a needle fork, then collect, blanch in a sandwich pot at 100°C for 5 minutes, drain and put in 200 kg of sugar solution In a high-pressure sugar pot, seal and pressurize to 3 atm, keep for 20 minutes, remove the small tomatoes and place them in a baking tray, bake them at 75°C for 26 hours, and finally pack and code them.

[0049] The formula for 200 kg of sugar solution is as follows:

[0050] Water 52%

[0051] Sucrose 35%

[0052] Caramel 5%

[0053] Maltooligosaccharides 8%

[0054] Citric acid 0.13%

[0055] Sodium Isovitamin C 0.03%

[0056] Potassium sorbate 0.02%

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PUM

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Abstract

The vegetable snack is produced with vegetable as main material and through washing, disinfection, segmenting, mixing with sugar, drying, bagging and other steps; and is eaten after opening the packing bag. The sugar liquid for the step of mixing with sugar consists of: water 50-60 wt%, cane sugar 30-40 wt%, maltose 5-15 wt%, malt oligosaccharide 2-20 wt%, citric acid 0.1-0.5 wt%, color protecting agent or stabilizer 0.01-0.5 wt% and preservative 0.01-0.05 wt%. The production process is a low-temperature one capable of maintaining the main nutritious components of vegetable, so that the product can provide human body with required vitamins, mineral matter, trace elements and other nutrient components.

Description

technical field [0001] The invention relates to a leisure food and a preparation method of the food, in particular to a processed instant leisure food with vegetables as the main body and a preparation method of the food. Background technique [0002] Vegetables are herbal plants used by humans in nature. They have been cultivated in my country for more than 3,500 years. Vegetables are used as food to maintain human life. They are an integral part of human diet and an important source of nutrients. The rich vitamins and inorganic salts in vegetables are the main sources of vitamins and inorganic salts for the human body. At the same time, vegetables also provide cellulose for the human body, increase the capacity of food, and help stimulate intestinal peristalsis and excretion of intestinal contents to help the body of the digestive process. At present, there are about 116 kinds of vegetables grown in our country, of which about 57 kinds originated in China. Many varieties ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 段盛林黄志好唐静张碧青张明蓝海平
Owner KAIXINZU IND SHENZHEN CITY
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