CN101147561A - Process for preparing shredded vegetable products - Google Patents

Abstract

The present invention relates to a preparation method of shredded vegetable product. It is characterized by that said preparation method includes the following steps: (1), selecting high-quality vegetable and shredding it into vegetable shreds; (2), adding salt and pickling for 2-3 days, the weight ratio of salt dose and vegetable shreds is 0.3-0.42:10; (3), desalting util the weight ratio of salt content and vegelable shreds is 0.125-0.21:10; (4), uniformly spreading said vegetable shreds on a flat sieve with good air permeability; (5), dewatering until the water content is 18%-26% of total weight; (6), placing above-mentioned dewatered vegetable shreds into a closed container and storing for 1-3 days; and (7), taking out vegetable shreds, making high-temperature sterilization and seal-packaging so as to obtain the invented finished product.

Description

One preparation method who plants vegetables squeeze

(1) technical field:

The present invention relates to a kind of preparation method of food, especially a preparation method who plants vegetables squeeze.

(2) background technology:

In order to adapt to consumer's rhythm of life fast, various vegetable products as salted vegetables etc., are liked by the consumer more and more, at present, have many salted vegetables goods to sell on the market, but salt content are big, should not directly eat; Taste is single in addition, and especially most of salted vegetable products should not be preserved after opening bag, have used chemical preservative in preparation process, and is harmful to health of people; And its complicated process of preparation, the cycle is long.

(3) summary of the invention:

Goal of the invention of the present invention is to invent a preparation method who plants vegetables squeeze, is that a kind of preparation technology is simple, and the cycle is short, and preparation process is not added the preparation process of any chemical preservative, its goods special taste.

Technical scheme of the present invention is: a preparation method who plants vegetables squeeze is characterized in that it is made of following steps:

1. the vegetables of choosing are cut into the dish silk;

2. pickling 2～3 days with salt, is 0.3～0.42: 10 with the weight ratio of salt amount and dish silk;

3. desalination, to the weight ratio of salt content and dish silk be 0.125～0.21: 10;

4. above-mentioned dish silk is tiled in the good plansifter of permeability, spreads 5～6 kilograms for every square metre;

5. the dehydration, to water content be gross weight 18%～26%;

6. the dish silk after the above-mentioned dehydration is placed and deposit 1～3 day in the closed container;

7. after the dish silk being carried out high-temperature sterilization, pack, product.

The vegetables of above-mentioned said step in 1. can be tuber mustard, radish, carrot or root-mustard.

Superiority of the present invention is: this preparation method preparation technology is simple, with low cost, manufacturing cycle short; Do not add any chemical preservative in the preparation process, and through sterilization treatment, long shelf-life; Prepared dish silk and soft agreeable to the taste, unique flavor, salt content is low to be easy to digest and assimilate; The product sanitation and hygiene are carried convenient transportation.

(4) specific embodiment:

Embodiment: a preparation method who plants vegetables squeeze is characterized in that it is made of following steps:

1. the vegetables of choosing are cut into the dish silk;

2. pickling 2～3 days with salt, is 0.35: 10 with the weight ratio of salt amount and dish silk;

3. desalination, to the weight ratio of salt content and dish silk be 0.15: 10;

4. above-mentioned dish silk is tiled in the good plansifter of permeability, spreads 5 kilograms for every square metre;

5. the dehydration, to water content be gross weight 20%;

6. the dish silk after the above-mentioned dehydration is placed and deposit 2 days in the closed container;

7. after the dish silk being carried out conventional high-temperature sterilization, pack, product.

The vegetables of above-mentioned said step in 1. are radish.

Claims (2)

1. a preparation method who plants vegetables squeeze is characterized in that it is made of following steps:

1. the vegetables of choosing are cut into the dish silk;

2. pickling 2～3 days with salt, is 0.3～0.42: 10 with the weight ratio of salt amount and dish silk;

3. desalination, to the weight ratio of salt content and dish silk be 0.125～0.21: 10;

4. above-mentioned dish silk is tiled in the good plansifter of permeability, spreads 5～6 kilograms for every square metre;

5. the dehydration, to water content be gross weight 18%～26%;

6. the dish silk after the above-mentioned dehydration is placed and deposit 1～3 day in the closed container;

7. after the dish silk being carried out high-temperature sterilization, pack, product.

2. according to said one preparation method who plants vegetables squeeze in the claim 1, it is characterized in that the vegetables during said step 1. can be tuber mustard, radish, carrot or root-mustard.