CN105876362A - Manufacture method of dried vegetables - Google Patents
Manufacture method of dried vegetables Download PDFInfo
- Publication number
- CN105876362A CN105876362A CN201410679460.1A CN201410679460A CN105876362A CN 105876362 A CN105876362 A CN 105876362A CN 201410679460 A CN201410679460 A CN 201410679460A CN 105876362 A CN105876362 A CN 105876362A
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- China
- Prior art keywords
- dried
- dry vegetalbe
- vegetables
- curing
- capsicum
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a manufacture method of dried vegetables. Vegetables are prepared into vegetable skin, rice flour, accessory materials and water are prepared into fillings, and the dried vegetables are prepared by stuffing the vegetable skin with the fillings and characterized by being prepared by the following steps: 1, curing; 2, cutting; 3, drying; 4, stuffing; 5, shaping; 6, curing again; 7, drying again; 8, cooling and sterilizing; 9, cutting; and 10, packing. The produced dried vegetables by the scheme are delicious and tasty in tastes.
Description
Technical field
The present invention relates to the preparation method of a kind of dry vegetalbe, belong to food-processing method technical field.
Background technology
Dry vegetalbe is a kind of instant food, can be as a kind of leisure food, it is possible to as being a kind of dish, wherein with vegetables such as eggplant, sponge gourd,
Sea-tangle or capsicum, ground rice (rice meal) etc. is raw material, auxiliary material be flavoring such as salt, sugar, edible monosodium glutamate, vegetable oil, capsicum, Chinese prickly ash,
Green onion, ginger, garlic, edible mushroom, food additives, meat such as beef, mutton, pork, the flesh of fish, chicken etc..
Summary of the invention
It is an object of the present invention to provide the preparation method of a kind of dry vegetalbe.The technical solution used in the present invention is the preparation method of a kind of dry vegetalbe, it is simply that
Make vegetables leather with vegetables, with ground rice, auxiliary material, add water and make fillings, make with the stuffed material of vegetables leather, comprise the steps of
1, curing: select the vegetables that can make vegetables leather, remove vegetables rotten, that damage by worms, wash and remove its skin or the base of a fruit, seed etc.,
Then vegetables curing equipment is cured, but some vegetables such as capsicum need not curing.
2, cut open: the vegetables of curing are cut open with cutter and flattens, but some vegetables such as capsicum need not flatten.
3, it is dried: the vegetables cutting flattening open are dried on drying equipment, and its water content control is at 20%-60%, and obtain after drying is vegetables leathers,
But such as capsicum need not be dried some vegetables.
4, stuffed: to add auxiliary material such as salt, vegetable oil, capsicum, Chinese prickly ash, green onion, ginger, garlic, edible mushroom, food additives, meat with ground rice
Such as beef, mutton, pork, the flesh of fish, chicken etc., add water and make fillings.With two vegetables leathers stuffed material in the middle of it one on the other, but have
Vegetables leather such as capsicum leather, pour into fillings with a capsicum leather.
5, shaping: using shaping device shaping after stuffed, thickness is 20-50 millimeter.
6, cure again: the product curing equipment after shaping is cured again.
7, being dried: be dried on drying equipment by the product cured again, the product obtained is referred to as dry vegetalbe, and dry vegetalbe water content control is at 10%-50% again again.
8, cooling sterilizing: cooling dry vegetalbe, and use sterilizing installation sterilizing, it is cooled to normal temperature.
9, cut: the dry vegetalbe after cooling sterilizing is cut into fritter.
10, packaging: the product cutting into fritter is packed with food pack.
Detailed description of the invention 1
The preparation method of a kind of dry vegetalbe (eggplant dry vegetalbe), comprises the steps of
1, curing: select eggplant, remove eggplant rotten, that damage by worms, wash and remove the eggplant base of a fruit, by ripe for the eggplant curing equipment of stalk
Change.
2, cut open: the eggplant cutter of curing is cut open and flattened.
3, it is dried: the eggplant cutting flattening open is dried on drying equipment, and its water content control is 30%, and obtain after drying is eggplant leather.
4, stuffed: to add auxiliary material salt, capsicum, green onion etc. with ground rice, add water and make fillings.With two eggplant leathers one on the other in the middle of it
Stuffed material.
5, shaping: using shaping device shaping after stuffed, thickness is 30 millimeters.
6, cure again: the product curing equipment after shaping is cured again.
7, being dried: be dried on drying equipment by the product cured again, the product obtained is referred to as eggplant dry vegetalbe, eggplant dry vegetalbe water content control again again
20%.
8, cooling sterilizing: cooling eggplant dry vegetalbe, and use sterilizing installation sterilizing, it is cooled to normal temperature.
9, cut: the eggplant dry vegetalbe after cooling sterilizing is cut into fritter.
10, packaging: the dried eggplants green vegetable bun cutting into fritter is filled with food pack.
Detailed description of the invention 2
The preparation method of a kind of dry vegetalbe (sponge gourd dry vegetalbe), comprises the steps of
1, curing: select sponge gourd, remove sponge gourd rotten, that damage by worms, wash and remove luffa pericarp, by the sponge gourd curing equipment of peeling
Curing.
2, cut open: the sponge gourd cutter of curing is cut open and flattened.
3, it is dried: the sponge gourd cutting flattening open is dried on drying equipment, and its water content control is 40%, and obtain after drying is sponge gourd leather.
4, stuffed: to add auxiliary material salt, green onion, ginger, garlic, pork etc. with ground rice, add water and make fillings.With two sponge gourd leathers one on the other
Stuffed material in the middle of it.
5, shaping: using shaping device shaping after stuffed, thickness is 30 millimeters.
6, cure again: the product curing equipment after shaping is cured again.
7, being dried: be dried on drying equipment by the product cured again, the product obtained is referred to as sponge gourd dry vegetalbe, sponge gourd dry vegetalbe water content control again again
30%.
8, cooling sterilizing: cooling sponge gourd dry vegetalbe, and use sterilizing installation sterilizing, it is cooled to normal temperature.
9, cut: the sponge gourd dry vegetalbe after cooling sterilizing is cut into fritter.
10, packaging: the sponge gourd dry vegetalbe cutting into fritter is packed with food pack.
Detailed description of the invention 3
The preparation method of a kind of dry vegetalbe (capsicum dry vegetalbe), comprises the steps of
1, curing: capsicum need not curing.
2, cut open: select capsicum remove rotten, damage by worms, wash and remove its base of a fruit and seed, it is possible to do not remove chilli seed, in capsicum length
Digging an openning at the base of a fruit, capsicum need not flatten.
3, it is dried: capsicum need not be dried.
4, stuffed: to add auxiliary material salt, Chinese prickly ash, green onion, ginger, garlic, beef with ground rice, add water and make fillings.With a stuffed material of capsicum,
Will fillings pour into inside capsicum.
5, shaping: using shaping device shaping after stuffed, thickness is 45 millimeters.
6, cure again: the product curing equipment after shaping is cured again.
7, being dried: be dried on drying equipment by the product cured again, the product obtained is referred to as capsicum dry vegetalbe, capsicum dry vegetalbe water content control again again
40%.
8, cooling sterilizing: cooling capsicum dry vegetalbe, and use sterilizing installation sterilizing, it is cooled to normal temperature.
9, cut: the capsicum dry vegetalbe after cooling sterilizing is cut into fritter.
10, packaging: the capsicum dry vegetalbe cutting into fritter is packed with food pack.
The beneficial effects are mainly as follows: dry vegetalbe preparation method of the present invention, vegetables, ground rice and auxiliary material combined,
The dry vegetalbe made is delicious, good to eat.
Above-mentioned enforcement is executed the example technology only for the explanation present invention and is conceived and feature, its object is to allow person skilled in the art will appreciate that
Present disclosure is also carried out, and can not limit the scope of the invention with this, all according to spirit of the invention made equivalence change or
Modify, all should contain within the scope of the present invention.
Claims (2)
1. the preparation method of a dry vegetalbe, it is characterised in that comprise the steps of 1, curing → 2, cut open → 3, be dried → 4, stuffed →
5, shaping → 6, cure again → 7, again be dried → 8, cooling sterilizing → 9, cut → 10, packaging.
Being dried: be dried on drying equipment by the product cured again, the product obtained is referred to as dry vegetalbe, and dry vegetalbe water content control is at 10%-50% the most again again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410679460.1A CN105876362A (en) | 2014-11-24 | 2014-11-24 | Manufacture method of dried vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410679460.1A CN105876362A (en) | 2014-11-24 | 2014-11-24 | Manufacture method of dried vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876362A true CN105876362A (en) | 2016-08-24 |
Family
ID=56698688
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410679460.1A Withdrawn CN105876362A (en) | 2014-11-24 | 2014-11-24 | Manufacture method of dried vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876362A (en) |
-
2014
- 2014-11-24 CN CN201410679460.1A patent/CN105876362A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160824 |