CN103271140A - Processing method of dehydrated preserved vegetable leaves - Google Patents
Processing method of dehydrated preserved vegetable leaves Download PDFInfo
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- CN103271140A CN103271140A CN201310213234XA CN201310213234A CN103271140A CN 103271140 A CN103271140 A CN 103271140A CN 201310213234X A CN201310213234X A CN 201310213234XA CN 201310213234 A CN201310213234 A CN 201310213234A CN 103271140 A CN103271140 A CN 103271140A
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- mustard leaf
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- blanching
- leaf
- mustard
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Abstract
The invention discloses a processing method of dehydrated preserved vegetable leaves. The processing method comprises the following steps of: (1) selecting fresh preserved vegetable leaves and cleaning the leaves with clean water; (2) chopping the cleaned preserved vegetable leaves which are then put into a rinsing basket; (3) blanching the preserved vegetable leaves in the rinsing basket in blanching liquid; (4) cooling the blanched preserved vegetable leaves; (5) dehydrating the cooled preserved vegetable leaves; (6) adding glucose and lactose in the dehydrated preserved vegetabel leaves, stirring uniformly, and sugaring for one hour; and (7) drying the sugared preserved vegetable leaves, thus obtaining the dehydrated preserved vegetable leaves. The processing method disclosed by the invention has the beneficial effects that the practicability is achieved, the production cost is low, the manufactured preserved vegetable leaves are good in taste, the nutrition of fresh vegetables is maintained, the size of the product is small, the carry and the use are convenient, and the storage time of the preserved vegetable leaves is prolonged.
Description
Technical field
The present invention relates to a kind of processing method of food, particularly a kind of processing method of the mustard leaf that dewaters.
Background technology
Existing mustard leaf, the user directly falls as garbage disposal, has caused a large amount of wastes.The mustard leaf of fraction eats, and is pained highly seasoned in edible process, the fiber content height, and eating mouth feel is poor, is difficult to entrance; In addition, the fresh keeping time of mustard leaf is short, and inconvenience is deposited.
Summary of the invention
Technical problem to be solved by this invention is at the deficiencies in the prior art, and a kind of processing method of the mustard leaf that dewaters is provided.
To achieve these goals, the measure taked of the present invention:
A kind of processing method of the mustard leaf that dewaters, the first step is chosen fresh mustard leaf, cleans up with clear water; In second step, with the mustard leaf chopping of cleaning, the mustard leaf of chopping is put into the rinsing basket; The 3rd goes on foot, and the rinsing basket that is placed with mustard leaf is put into carried out blanching in the blanching liquid; In the 4th step, the mustard leaf of blanching is cooled off; The 5th step: the mustard leaf dehydration that will cool off; The 6th step added glucose and lactose in the mustard leaf after dehydration, stir sugaring one hour; In the 7th step, the mustard leaf drying with behind the sugaring can obtain the mustard leaf that dewaters;
The length of the mustard leaf of described second step chopping is 8～12 millimeters;
The blanching liquid in described the 3rd step contains 2% salt for the pH value that is configured to sodium acid carbonate is 8 solution in the blanching liquid, in the blanching process, the temperature maintenance of blanching liquid is at 95～100 ℃, and the time of blanching is 60～90 seconds;
Being cooled to of described the 4th step put in the clear water cooling two minutes with the mustard leaf of blanching together with the rinsing basket;
The dehydration in described the 5th step is for being that 800 rev/mins centrifuge dewatered two minutes with rotating speed;
The weight that described the 6th step adds glucose is 3% of fresh mustard leaf weight, and the weight that adds lactose is 0.05% of fresh mustard leaf weight;
The described the 7th drying that goes on foot is to use dry two hours of air blast earlier under 85 ℃ temperature, and dry four hours of air blast are used in the back under 75 ℃ temperature.
Beneficial effect of the present invention: practicality, production cost is low, and the hot pickled mustard tube mouthfeel of making is good, and small product size is little, be easy to carry and preserve, and prolonged the holding time of mustard leaf, realizes turning waste into wealth.
The specific embodiment
A kind of processing method of the mustard leaf that dewaters, the first step is chosen fresh mustard leaf, cleans up with clear water, pick up Huang, old, have disease and pest the hot pickled mustard tube blade, wash silt, the foreign material on mustard leaf surface off; In second step, with the mustard leaf chopping of cleaning, the mustard leaf of chopping is put into the rinsing basket; The 3rd goes on foot, and the rinsing basket that is placed with mustard leaf is put into carried out blanching in the blanching liquid, separates out pained material; In the 4th step, the mustard leaf of blanching is cooled off; The 5th step: the mustard leaf dehydration that will cool off; The 6th step added glucose and lactose in the mustard leaf after dehydration, stir sugaring one hour; In the 7th step, the mustard leaf drying with behind the sugaring can obtain the mustard leaf that dewaters.
The length of the mustard leaf of the described second step chopping is 8～12 millimeters, and thick mustard leaf leaf stalk is arranged, and need crush the leaf stalk, is convenient to separating out of bitter substance in the blanching process.
The blanching liquid in described the 3rd step contains 2% salt for the pH value that is configured to sodium acid carbonate is 8 solution in the blanching liquid, in the blanching process, the temperature maintenance of blanching liquid is at 95～100 ℃, and the time of blanching is 60～90 seconds.
Being cooled to of described the 4th step put in the clear water cooling two minutes with the mustard leaf of blanching together with the rinsing frame, got final product with the clear water cooling of normal temperature.
The dehydration in described the 5th step is for being that 800 rev/mins centrifuge dewatered two minutes with rotating speed.
The weight that described the 6th step adds glucose is 3% of fresh mustard leaf weight, and the weight that adds lactose is 0.05% of fresh mustard leaf weight.
The drying in described the 7th step is to use dry two hours of air blast earlier under 85 ℃ temperature, dry four hours of air blast are used in the back under 75 ℃ temperature, in the actual mechanical process, according to the degree of drying of mustard leaf, but the proper extension time, make the moisture of mustard leaf less than below 10%.
With the dehydration mustard leaf that the 7th step completed, be unit with 3g, pack, mix the seasoning bag that an amount of salt, monosodium glutamate, dehydrated onion and carrot grain are formed, store together, sell, use.The mustard leaf mouthfeel is good, keep the nutrition of bright vegetables, small product size little, be easy to carry, use and preserve, prolonged the holding time of mustard leaf, realize turning waste into wealth, thereby realize purpose of the present invention.
Use as soup stock: the mustard leaf that will dewater is put into soup bowl, adds the condiment in an amount of seasoning bag, and boiling water brewed 3-5 minute, i.e. edible.
Season in the vegetables with green leaves scarcity is edible as vegetables: because fresh mustard leaf, volume significantly reduces after dewatering, be easy to carry, the convenient use, though it is dry vegetalbe, maintain vitamin C and mineral matter in the fresh vegetable, do not suffer a loss mostly, taken off the pained material in the fresh pickle leaf, mouthfeel is better.
Can be used as the batching of going with rice or bread: the batching that is used for cold and dressed with sauce, dumpling farcing material and Chinese and western braised method.Before the use, with about emerge in worm water 15 clocks, drain away the water, the mustard leaf after the rehydration can be used as the batching of foods such as dish fried rice, salad.
Claims (7)
1. the processing method of the mustard leaf that dewaters is characterized in that: the first step, choose fresh mustard leaf, and clean up with clear water; In second step, with the mustard leaf chopping of cleaning, the mustard leaf of chopping is put into the rinsing basket; The 3rd goes on foot, and the rinsing basket that is placed with mustard leaf is put into carried out blanching in the blanching liquid; In the 4th step, the mustard leaf of blanching is cooled off; The 5th step: the mustard leaf dehydration that will cool off; The 6th step added glucose and lactose in the mustard leaf after dehydration, stir sugaring one hour; In the 7th step, the mustard leaf drying with behind the sugaring can obtain the mustard leaf that dewaters.
2. the processing method of a kind of mustard leaf that dewaters according to claim 1 is characterized in that: the length of the mustard leaf of described second step chopping is 8～12 millimeters.
3. the processing method of a kind of mustard leaf that dewaters according to claim 1, it is characterized in that: the blanching liquid in described the 3rd step is 8 solution for the pH value that is configured to sodium acid carbonate, contain 2% salt in the blanching liquid, in the blanching process, the temperature maintenance of blanching liquid is at 95～100 ℃, and the time of blanching is 60～90 seconds.
4. the processing method of a kind of mustard leaf that dewaters according to claim 1 is characterized in that: being cooled to of described the 4th step put in the clear water cooling two minutes with the mustard leaf of blanching together with the rinsing frame.
5. the processing method of a kind of mustard leaf that dewaters according to claim 1 is characterized in that: the dehydration in described the 5th step is for being that 800 rev/mins centrifuge dewatered two minutes with rotating speed.
6. the processing method of a kind of mustard leaf that dewaters according to claim 1 is characterized in that: the weight that described the 6th step adds glucose is 3% of fresh mustard leaf weight, and the weight that adds lactose is 0.05% of fresh mustard leaf weight.
7. the processing method of a kind of mustard leaf that dewaters according to claim 1 is characterized in that: the drying in described the 7th step for earlier under 85 ℃ temperature with dry two hours of air blast, the back under 75 ℃ temperature with dry four hours of air blast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310213234XA CN103271140A (en) | 2013-05-31 | 2013-05-31 | Processing method of dehydrated preserved vegetable leaves |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310213234XA CN103271140A (en) | 2013-05-31 | 2013-05-31 | Processing method of dehydrated preserved vegetable leaves |
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| CN103271140A true CN103271140A (en) | 2013-09-04 |
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| CN201310213234XA Pending CN103271140A (en) | 2013-05-31 | 2013-05-31 | Processing method of dehydrated preserved vegetable leaves |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186640A (en) * | 2014-09-14 | 2014-12-10 | 洪满 | Squeezing concentration method for fresh melons and fruits |
| CN104585678A (en) * | 2014-12-29 | 2015-05-06 | 章结根 | Processing method of dehydrated mustard leaves |
| CN105211800A (en) * | 2015-10-14 | 2016-01-06 | 付晓陆 | A kind of method utilizing mustard leaf to make salted dried mustard cabbage |
| CN105918978A (en) * | 2016-05-18 | 2016-09-07 | 贺州学院 | Half-dried kohlrabi making method |
| CN106235154A (en) * | 2016-07-29 | 2016-12-21 | 重庆市涪陵辣妹子集团有限公司 | Utilize the method that hot pickled mustard tube tender leaf makes Pickles |
| CN107996684A (en) * | 2017-12-26 | 2018-05-08 | 安徽省东乾食品有限公司 | A kind of preparation method of the dewatered tomato based on heated-air drying |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240111A (en) * | 1998-06-18 | 2000-01-05 | 杨汉宁 | Process for preparing dehydrated green leaves vegetable |
| CN101455229A (en) * | 2008-12-30 | 2009-06-17 | 海通食品集团股份有限公司 | Method for controlling green-leaves vegetable browning in keeping time |
| CN101623024A (en) * | 2009-08-07 | 2010-01-13 | 海通食品集团余姚有限公司 | Processing method for drying, dehydrating and conditioning radish leaves by hot air |
-
2013
- 2013-05-31 CN CN201310213234XA patent/CN103271140A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240111A (en) * | 1998-06-18 | 2000-01-05 | 杨汉宁 | Process for preparing dehydrated green leaves vegetable |
| CN101455229A (en) * | 2008-12-30 | 2009-06-17 | 海通食品集团股份有限公司 | Method for controlling green-leaves vegetable browning in keeping time |
| CN101623024A (en) * | 2009-08-07 | 2010-01-13 | 海通食品集团余姚有限公司 | Processing method for drying, dehydrating and conditioning radish leaves by hot air |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186640A (en) * | 2014-09-14 | 2014-12-10 | 洪满 | Squeezing concentration method for fresh melons and fruits |
| CN104585678A (en) * | 2014-12-29 | 2015-05-06 | 章结根 | Processing method of dehydrated mustard leaves |
| CN105211800A (en) * | 2015-10-14 | 2016-01-06 | 付晓陆 | A kind of method utilizing mustard leaf to make salted dried mustard cabbage |
| CN105918978A (en) * | 2016-05-18 | 2016-09-07 | 贺州学院 | Half-dried kohlrabi making method |
| CN105918978B (en) * | 2016-05-18 | 2020-01-31 | 贺州学院 | Preparation method of semi-dry kohlrabi |
| CN106235154A (en) * | 2016-07-29 | 2016-12-21 | 重庆市涪陵辣妹子集团有限公司 | Utilize the method that hot pickled mustard tube tender leaf makes Pickles |
| CN107996684A (en) * | 2017-12-26 | 2018-05-08 | 安徽省东乾食品有限公司 | A kind of preparation method of the dewatered tomato based on heated-air drying |
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Application publication date: 20130904 |