CN102885125A

CN102885125A - Vegetable preservation method and convenient vegetable gelled food

Info

Publication number: CN102885125A
Application number: CN2012103762474A
Authority: CN
Inventors: 孙中
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-09-29
Filing date: 2012-09-29
Publication date: 2013-01-23

Abstract

The invention discloses a vegetable preservation method and a convenient vegetable gelled food, and the convenient vegetable gelled food comprises at least one of vegetables, the other edible materials, and gel packed outside the materials. According to the invention, the outer surfaces of the vegetables are packed with the gel, the functions of air isolation and moisture preservation can be achieved after the vegetables are packed under vacuum, and the nutritional ingredients of the vegetables can not be lost, so that the function of freshness preservation can be completed. The product can be a convenient food and can be directly eaten, or can be made into soup by hot water. The vegetable preservation time can be prolonged, and the convenient vegetable gelled food is the convenient food, can be directly eaten, or can be made into soup by hot water.

Description

The preservation method of vegetables and convenient vegetable gel food

Technical field

The present invention relates to field of food, be specifically related to the fresh-keeping and convenient vegetable gel food of a kind of vegetables gel.

Background technology

In field of food, fresh-keeping main dependence anticorrisive agent, refrigeration and the dehydration of vegetables, anticorrisive agent has a potential hazard to healthy, and refrigeration and dehydration can allow the valuable moisture content of vegetables loss, and effect is not too desirable.

And gel application is in food, a kind of is to make jelly, but it has fruity, also has to contain pulp, and vegetables-containing do not have, greenery fresh vegetables particularly, another kind is to do cutification to freeze, and also contains the cold cuts class more, or ripe beans, be not used for doing fresh-keeping, more do not use preservation technique and form instant food.

Summary of the invention

The preservation method and the convenient vegetable gel food that the purpose of this invention is to provide a kind of vegetables provide the food of fresh instant for people.

Technical scheme of the present invention is as follows:

The preservation method of a kind of vegetables is characterized in that: allow the outer surface of vegetables wrap up gel forming, reach fresh-keeping purpose after packing, open bag rear direct-edible.

The preservation method of described vegetables is characterized in that: allow the outer surface of vegetables wrap up gel, can add other edible material, flavoring in the gel, can directly become soup when pouring hot water, also can become custard, perhaps become soup to become in the process of custard, can add other materials and flavouring.

A kind of convenient vegetable gel food is characterized in that by one or more fresh vegetables, perhaps adds simultaneously other edible materials, flavouring, inserts in the gel solution, and is then vacuum-packed, refrigeration or freezing preservation.Described packing can adopt vacuum packaging.

Beneficial effect of the present invention:

The present invention allows the outer surface of vegetables wrap up gel, reaches the effect of secluding air and moisturizing after vacuum packaging, prevents simultaneously the nutrient loss of vegetables, thereby finishes fresh-keeping function.Product can become instant food, and is namely directly edible, or is washed into the soup custard with hot water.

Description of drawings

Fig. 1 is product structure schematic diagram of the present invention.

The specific embodiment

Referring to Fig. 1, a kind of vegetables gel instant food includes vegetables 2, other eatable materials, flavouring, and 3, and be wrapped in the gel 1 of their outer surfaces.

Preparation method:

Material: food-grade solids A(powder, sheet, the piece that 1, can form gel), requires its aqueous solution when high temperature, to dissolve, be frozen into gel when low temperature or normal temperature;

2, potable water;

3, one or more vegetables also can add other edible materials and flavouring.

Method: A is dissolved in the water, heats in case of necessity, allow it fully dissolve, treat that temperature reduces, but when guaranteeing that A is still dissolving, allow vegetables place solution, then refrigerate, to the complete gelation of solution, taking-up is carried out vacuum packaging and is got final product, and itself is direct-edible.

Claims

1. the preservation method of vegetables is characterized in that: allow the outer surface of vegetables wrap up gel forming, reach fresh-keeping purpose after packing, open bag rear direct-edible.

2. the preservation method of vegetables according to claim 1, it is characterized in that: allow the outer surface of vegetables wrap up gel, can add other edible material, flavoring in the gel, can directly become soup when pouring hot water, also can become custard, perhaps become soup to become in the process of custard, can add other materials and flavouring.

3. a convenient vegetable gel food is characterized in that by one or more fresh vegetables, perhaps adds simultaneously other edible materials, flavouring, inserts in the gel solution, and is then vacuum-packed, refrigeration or freezing preservation.