Method for preparing vegetable core clear soup

Abstract

The production method of vegetable core clear soup includes the following steps: preparing raw material, soaking is salt water, cleaning, cutting, scalding, cooling, centrifugal drying, flavouring, standing still, hot air drying, cooling, preservation, selecting, metal detection and packing so as to obtain the invented finished product. It is characterized by that A flavouring procedure: according to weight percentage of rape bolt after centrifugal drying respectively adding 1.5-2% of edible salt and 3-5% of lactose, and stirring and standing still for 20 min.; B. hot air drying procedure is divided into three stages: first stage, temp. is 80-85 deg.C and time is 1-2 hr; second stage, temp. is 60-70 deg.C and time is 1-1.5 hr; and third stage, temp. is 40-50 deg.C and time is 3 hr.; and C. preservation method, dried vegetable core is sealed and placed into low-temp. cold storage at 0-10 deg.C to make storage.

Description

technical field [0001] The invention belongs to the food processing industry, and in particular relates to a method for processing instant vegetable soup. Background technique [0002] The products produced by the traditional shade-dried mustard process are susceptible to weather effects (such as rainy days and humid weather) due to the slow drying rate. They are exposed to the air for a long time, and the color of the mustard is easy to brown and yellow, and is susceptible to air microbial pollution. As well as the random uncertainty of sun exposure and flipping, resulting in uneven moisture control, the quality is easy to deteriorate, and storage at room temperature is also the cause of product deterioration. In addition, there are defects such as single taste, poor effect of greening and color protection, and the rehydration performance of color, luster and flavor often cannot meet the requirements of consumers. Conten...

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the disadvantages of single taste, poor effect of greening and color protection in the clear soup of Chinese cabbage produced by the prior art, and the color, flavor and rehydration performance cannot meet the requirements of consumers, the invention provides a new production method of clear soup of Chinese cabbage. The production of cabbage clear soup by the method not only greatly shortens the production cycle, but also greatly improves the color, aroma, taste and rehydration performance of the product

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