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Process for preparing green food with olive

A processing method and olive salt technology, which are applied in the fields of pharmaceutical formulation, food science, food preservation, etc., can solve the problems of olive nutrient components, namely, the destruction of medicinal value and olive flavor, so as to maintain the nutritional components and medicinal value, and avoid the drain effect

Inactive Publication Date: 2006-04-26
林德根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this processing method, due to the use of hot water boiling and desalination treatment in the process of processing, the so-called desalination treatment is to soak the olives soaked in salt with clean water to remove the salt, which makes the nutritional content of the olives even The medicinal value has been seriously damaged, and the original flavor of the olive has been seriously damaged

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The processing method of olive salt as shown in Figure 1:

[0039] 1. Clean the raw materials;

[0040] 2. Mix the cleaned raw materials with the ratio of 100 catties of olives, 10 catties of salt, and 8 catties of ginger

[0041] put into the blender for stirring and mixing;

[0042] 3. Send the stirred raw materials into the pulverizer for crushing.

[0043] 4. Then dry the crushed raw materials with a dryer until the moisture content reaches 10%.

Embodiment 2

[0045] The process steps are the same as in Example 1, except that the ratio of olives, salt and ginger in the raw materials becomes: 200 jin, 21 jin and 18 jin; the mixer is carried out at 130r / min, and the mixing time is 5 minutes; into 4 petals; and the moisture content reaches 8%.

Embodiment 3

[0047] Its process steps are the same as in Example 1, except that the ratio of olives, salt and ginger in the raw materials becomes: 300 jin, 33 jin and 30 jin; stirring adopts 130r / min, and stirring time is 6 minutes; 6 petals; and the moisture content reaches 5%.

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PUM

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Abstract

The invention discloses a process for preparing green food with olive, which consists of (1) cleaning the raw material, (2) mixing olive, salt and ginger with a mixer, stirring, (3) comminuting the stirred raw material, (4) drying till the to water content is lower than 10%.

Description

technical field [0001] The invention relates to a method for processing olive salt. Background technique [0002] Olive is also known as "green fruit" and "white olive". It is rich in nutrients and contains 17 kinds of amino acids needed by the human body. The pulp is rich in calcium and vitamin C. Lowering Qi, relieving diarrhea and relieving restlessness, promoting body fluid to quench thirst, and treating sore throat. In the folk, olives are considered to have the special effects of losing weight, sobering up, helping digestion, and eliminating bad breath. Because fresh olives are not easy to preserve, they are usually processed into various preserved olives and candied fruit. The main processing method is to first marinate the olives with salt to remove the skin and remove the bitter juice from the olives; then boil them in hot water. The inner core of the olive is removed, and after the desalination treatment, the seasoning ingredients are added to marinate to make th...

Claims

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Application Information

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IPC IPC(8): A23L3/40A23L33/10A61K36/63
Inventor 林德根
Owner 林德根
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