CN105433098A - Making method of vegetable salad - Google Patents

Abstract

The invention relates to a making method of vegetable salad. The method is an organic combination of 10 parts of cabbage, 10 parts of lettuce, 5 parts of purple cabbage, 3 parts of endive and 1 part of cherry tomato, and above raw materials complement each other. Above vegetables are processed at 10DEG C or below in the making method, so breeding of bacteria is inhibited, the shelf life of fruits is prolonged, and oxidation stain is difficult; and the vegetables are immersed multiple times, so the safety of the vegetables is guaranteed, and the vegetables have crisp mouthfeel.

Description

A kind of preparation method of green salad

Technical field

The present invention relates to food industrialization production field, particularly relate to a kind of preparation method of green salad.

Background technology

Green salad be using its abundant nutritive value by increasing people as sweets or nutrition food materials, it does manual work simple, delicious taste, but pumpkin is not easy soft rotten in existing green salad way, operate consuming time longer, and pumpkin particle size differ, and affects mouthfeel.

Summary of the invention

Technical problem to be solved by this invention overcomes the deficiencies in the prior art, provides a kind of operating time shorter, the preparation method of the green salad that pumpkin particle size is consistent.

The present invention is achieved by the following technical programs:

A preparation method for green salad, comprises the following steps:

(1) food materials are taken by weight: cabbage 10 parts, 10 parts, romaine lettuce, violet cabbage 5 parts, bitter chrysanthemum 3 parts, cherry tomato 1 part;

(2) after being cleaned by vegetables in step 1, sterilization is for subsequent use;

(3), after vegetables being cut join by required size, put into frozen water and soak;

(4) vegetables, under low temperature, are cut by specification and join by the workshop below 10 DEG C;

(5) vegetables will be cut and put into frozen water immersion 30 minutes;

(6) mounted box, 0 DEG C ~ 8 DEG C stored refrigerated.

The invention has the beneficial effects as follows:

The present invention, by each component food materials organic assembling, complements each other, and in preparation method, compared with the method for traditional boiling, vegetables process process below 10 DEG C, inhibit growing of bacterium, extend the fruit shelf-life, not easy oxidation discoloration; Vegetables adopt repeatedly soaks technology, has ensured that the safety of vegetables can make again the mouthfeel of vegetables more sharp and clear simultaneously.

Detailed description of the invention

In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with most preferred embodiment, the present invention is described in further detail.

Embodiment

The preparation method of green salad, comprises the following steps:

Take food materials by weight: cabbage 10 parts, 10 parts, romaine lettuce, violet cabbage 5 parts, bitter chrysanthemum 3 parts, cherry tomato 1 part;

After being cleaned by vegetables in step, sterilization is for subsequent use;

After vegetables are cut join by required size, put into frozen water and soak;

Vegetables, under low temperature, are cut by specification and join by the workshop below 10 DEG C;

Vegetables will be cut and put into frozen water immersion 30 minutes;

Mounted box, 0 DEG C ~ 8 DEG C stored refrigerated.

The present invention, by each component food materials organic assembling, complements each other, and in preparation method, compared with the method for traditional boiling, vegetables process process below 10 DEG C, inhibit growing of bacterium, extend the fruit shelf-life, not easy oxidation discoloration; Vegetables adopt repeatedly soaks technology, has ensured that the safety of vegetables can make again the mouthfeel of vegetables more sharp and clear simultaneously.

Each for food materials one of above-described embodiment Suo Shu amounts of components increased according to same ratio or reduce, the parts by weight relation of each component of gained all belongs to protection scope of the present invention.

The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (1)

1. a preparation method for green salad, is characterized in that, comprises the following steps:

(1) food materials are taken by weight: cabbage 10 parts, 10 parts, romaine lettuce, violet cabbage 5 parts, bitter chrysanthemum 3 parts, cherry tomato 1 part;

(2) after being cleaned by vegetables in step 1, sterilization is for subsequent use;

(3), after vegetables being cut join by required size, put into frozen water and soak;

(4) vegetables, under low temperature, are cut by specification and join by the workshop below 10 DEG C;

(5) vegetables will be cut and put into frozen water immersion 30 minutes;

(6) mounted box, 0 DEG C ~ 8 DEG C stored refrigerated.