Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable

A pickle and drying technology, which is applied in the field of preparation of dried and cooked pickles, can solve the problems of inconvenient eating, hard chewing, and lack of flexibility

Inactive Publication Date: 2007-01-24
袁国庆
View PDF0 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] All kinds of pickles sold in the market are generally pickled with raw vegetables, and the preparation process is mostly raw mixing, fermentation, pressing, etc.; the taste is mainly raw, hard, and crisp, such as pickled mustard, pickled cucumber, and spicy radish Strips, salty garlic, etc., have no flexibility; the elderly and people with bad teeth are not easy to chew when eating, and it is inconvenient to eat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Prepare dried cooked pickles according to the steps 1-4 of the above preparation method, wherein the vegetables in the first step are mustard greens; the cut vegetable strips in the second step are naturally dried in the sun, and the moisture content of the dried vegetable strips is 2.5%; Add the monosodium glutamate of 1.3% dry vegetable bar weight, the iodized salt of dry vegetable bar weight 8% in the step.

Embodiment 2

[0018] Prepare dried cooked pickles according to steps 1-4 of the above preparation method, wherein the vegetable in the first step uses Jerusalem artichoke; wherein the cut vegetable strips in the second step are naturally dried in the sun, and the moisture content of the dried vegetable strips is 1%; Add 1% monosodium glutamate by weight of dry vegetable strips and iodized salt with 5% weight of dry vegetable strips in the 3 steps.

Embodiment 3

[0020] Prepare dried cooked pickles according to steps 1-4 of the above preparation method, wherein the vegetables in the first step are white radish; wherein the cut vegetable strips in the second step are dried with a dryer, and the moisture content of the dried vegetable strips is 2%. wherein in the 3rd step, add the monosodium glutamate of 1.1% dry vegetable bar weight, the iodized salt of 7% dry vegetable bar weight.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention is a kind of dried cooked salted vegetable and its making process. The making process of the dried cooked salted vegetable includes the following steps: preparing material, washing and drying, cooking and vacuum packing. The dried cooked salted vegetable is tough, fragrant, delicious and unique in taste. The dried cooked salted vegetable is easy to chew up and especially suitable for old people and those with dental diseases to eat.

Description

technical field [0001] The invention relates to a method for preparing pickles, in particular to a method for preparing dried and cooked pickles. Background technique [0002] All kinds of pickles sold in the market are generally pickled with raw vegetables, and the preparation process is mostly raw mixing, fermentation, pressing, etc.; the taste is mainly raw, hard, and crisp, such as pickled mustard, pickled cucumber, and spicy radish Strips, salty garlic, etc., have no flexibility; the elderly and people with bad teeth are not easy to chew when eating, and it is inconvenient to eat. Contents of the invention [0003] The object of the present invention is to provide a method for preparing dried cooked pickles and the prepared dried cooked pickles. The dried and cooked pickles prepared by the invention have a flexible mouthfeel, are easy to chew when eaten by the elderly and people with bad teeth, and are convenient to eat, thereby overcoming the shortcomings of the exi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/01A23L19/00A23L5/10
Inventor 魏书国
Owner 袁国庆
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com