CN107594434A - A kind of instant broccoli and preparation method thereof - Google Patents
A kind of instant broccoli and preparation method thereof Download PDFInfo
- Publication number
- CN107594434A CN107594434A CN201711018940.3A CN201711018940A CN107594434A CN 107594434 A CN107594434 A CN 107594434A CN 201711018940 A CN201711018940 A CN 201711018940A CN 107594434 A CN107594434 A CN 107594434A
- Authority
- CN
- China
- Prior art keywords
- broccoli
- instant
- pickling liquid
- preparation
- pickling
- Prior art date
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of instant broccoli and preparation method thereof, and the step such as pickling by enzymolysis, pickling liquid prepares, and described pickling liquid contains following raw material：Contain the 7g of brown sugar 5, the 13g of salt 10, the 8g of ginger 5, the 10g of honeysuckle 5, the 15g of Chinese yam 10, the 15g of folium lycii 10, the 10g of wormwood 5, the 10g of Rubus corchorifolius 5 in per 1L water.The inventive method is simple, using special pickling liquid and pickles cream, is be combined with each other with broccoli, not only discharge the active ingredient that broccoli contains in itself, and interacted with the active ingredient of pickling liquid, while the broccoli is retained itself nutrition, also containing stomach strengthening and digestion promoting the effect of.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of instant broccoli and preparation method thereof.
Background technology
Broccoli, also known as broccoli, it is the raw herbaceous plant of 1-2, China's the South and the North has cultivation at present, it has also become daily
One of staple vegetable.Broccoli is nutritious, and containing protein, sugar, fat, vitamin and carrotene, nutrition occupies similar
First of vegetables, it is described as " vegetables imperial crown ".Nutritional ingredient in broccoli, not only content is high, and very comprehensively, main bag
Include protein, carbohydrate, fat, mineral matter, vitamin C and carrotene etc..According to analysis, every 100 grams of fresh broccolis
It it is 3 times, 4 times of tomato of cauliflower containing 3.6 grams of protein in bouquet.In addition, much higher than Chinese cabbage 100 times of vitamin A content, west
Orchid mineral is into also very comprehensively, calcium, phosphorus, iron, potassium, zinc, manganese equal size are all very abundant, the Chinese cabbage with belonging to Cruciferae
Spend quite.
Vegetable nutrient health value is received by increasing people, and people it is also proposed new want to vegetable consumption
Ask, it is nutrition, fresh, conveniently, if the instant demand for being just harder to meet people.But broccoli is fine rich in a large amount of vitamins and meals
Dimension, eat excessively, easily cause gas buildup unnecessary in stomach, cause flatulence.Therefore it is badly in need of solving problem above at present.
The content of the invention
It is an object of the invention to provide a kind of instant broccoli and preparation method thereof.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of instant broccoli, comprises the following steps：
（1）Fresh broccoli is taken, 30min is soaked in salt solution, is cleaned, is cut into small pieces, drains stand-by；
（2）Broccoli is put in distilled water, adds 0.2% papain of broccoli quality, pH6.5 is adjusted, at 60 DEG C
Lower enzymolysis 2h, 0.3% cellulase of broccoli quality is then added, adjusts pH5,2h is digested at 45 DEG C, inactivate 10min,
Filtering obtains broccoli；
（3）Broccoli is pickled into 20-24h for 5-10 DEG C in pickling liquid again；
（4）By step（3）The broccoli of middle acquisition in pickle in cream continue 10-15 DEG C at pickle 4-6h；
（4）Take out surface and be wrapped with the broccoli for pickling cream, 5min release fragrance is toasted at 50-60 DEG C, then by its cryogenic vacuum
10-12h is freeze-dried, obtains sharp and clear broccoli；
（5）Broccoli is vacuum-packed, sterilizes, obtains instant broccoli.
Described pickling liquid contains following raw material：Contain brown sugar 5-7g, salt 10-13g, ginger 5-8g, honeysuckle in per 1L water
5-10g, Chinese yam 10-15g, folium lycii 10-15g, wormwood 5-10g, Rubus corchorifolius 5-10g.
The preparation method of pickling liquid be by fresh ginger, honeysuckle, Chinese yam, folium lycii, wormwood, Rubus corchorifolius cleaning and chopping,
Added in big fire in frying pan after quick-fried 1min, add water, add brown sugar and salt, stir, it is boiled to be heated to water, obtains
Pickling liquid, pickling liquid is cooled to room temperature under normal temperature and produced.
Described cream of pickling contains following raw material：Egg 10-15 parts, ground seaweed 5-10 parts, tangerine peel powder 5-10 parts,
Cucumber seed powder 5-10 parts, sesame oil 2-3 parts；Each raw material is mixed into and pickles cream.
The instant broccoli that methods described prepares.
The advantage of the invention is that：
First passed through in preparation method of the present invention and add papain and cellulase degradation, be advantageous to by destroying cell knot
Structure, it is that amino acid and protein etc. discharges, substantially increases the lifting of broccoli active ingredient total amount, be advantageous to meals
The absorption of fiber.In addition, the present invention also pickles method by two steps, the first step, which is pickled, makes broccoli not only retain the nutrition of itself
Composition, also interacted with other medicinal herb componentses, the effect of improving broccoli stomach invigorating nourishing the stomach, solve broccoli and ate
It is more, the problem of digestive discomfort can be caused.Pickled pickling cream by second step, the nutritional ingredient of broccoli is pinned, avoided
Loss caused by follow-up drying course, meanwhile, the problems such as avoiding high traditional fried chip oil content, poor taste, eat excessive
Also it will not cause to get angry, the active ingredient in pickling liquid formally be absorbed due to broccoli, both be combined with each other.By the present invention
The product of acquisition has the characteristics that with rich flavor, crispy in taste, oil content are low, added value is high, organoleptic quality is good, is broccoli
Deep processing provides a practicable new way.
What applicant also obtained by experiment, 100 people to be randomly selected, eat the instant broccoli, feedback is universal good, and
It is in good taste, it can also give out light fragrance during edible.In addition, after edible one month, stomach does not feel well, has on the contrary
Help digest, promote appetite, do not get angry.
Embodiment
Embodiment 1
A kind of preparation method of instant broccoli, comprises the following steps：
（1）Fresh broccoli is taken, 30min is soaked in salt solution, is cleaned, is cut into small pieces, drains stand-by；
（2）Broccoli is put in distilled water, adds 0.2% papain of broccoli quality, pH6.5 is adjusted, at 60 DEG C
Lower enzymolysis 2h, 0.3% cellulase of broccoli quality is then added, adjusts pH5,2h is digested at 45 DEG C, inactivate 10min,
Filtering obtains broccoli；
（3）Broccoli is pickled into 22h for 8 DEG C in pickling liquid again；
（4）By step（3）The broccoli of middle acquisition in pickle in cream continue 12 DEG C at pickle 5h；
（4）Take out surface and be wrapped with the broccoli for pickling cream, 5min release fragrance is toasted at 55 DEG C, then its cryogenic vacuum is freezed
11h is dried, obtains sharp and clear broccoli；
（5）Broccoli is vacuum-packed, sterilizes, obtains instant broccoli.
Described pickling liquid contains following raw material：Contain brown sugar 6g, salt 11g, ginger 6g, honeysuckle 7g, Chinese yam in per 1L water
12g, folium lycii 13g, wormwood 8g, Rubus corchorifolius 8g.
The preparation method of pickling liquid be by fresh ginger, honeysuckle, Chinese yam, folium lycii, wormwood, Rubus corchorifolius cleaning and chopping,
Added in big fire in frying pan after quick-fried 1min, add water, add brown sugar and salt, stir, it is boiled to be heated to water, obtains
Pickling liquid, pickling liquid is cooled to room temperature under normal temperature and produced.
Described cream of pickling contains following raw material：12 parts of egg, 8 parts of ground seaweed, 7 parts of tangerine peel powder, cucumber seed powder 7
Part, 2 parts of sesame oil；Each raw material is mixed into and pickles cream.
Embodiment 2
A kind of preparation method of instant broccoli, comprises the following steps：
（1）Fresh broccoli is taken, 30min is soaked in salt solution, is cleaned, is cut into small pieces, drains stand-by；
（2）Broccoli is put in distilled water, adds 0.2% papain of broccoli quality, pH6.5 is adjusted, at 60 DEG C
Lower enzymolysis 2h, 0.3% cellulase of broccoli quality is then added, adjusts pH5,2h is digested at 45 DEG C, inactivate 10min,
Filtering obtains broccoli；
（3）Broccoli is pickled into 20h for 5 DEG C in pickling liquid again；
（4）By step（3）The broccoli of middle acquisition in pickle in cream continue 10 DEG C at pickle 4h；
（4）Take out surface and be wrapped with the broccoli for pickling cream, 5min release fragrance is toasted at 50 DEG C, then its cryogenic vacuum is freezed
10h is dried, obtains sharp and clear broccoli；
（5）Broccoli is vacuum-packed, sterilizes, obtains instant broccoli.
Described pickling liquid contains following raw material：Contain brown sugar 5g, salt 10g, ginger 5g, honeysuckle 5g, Chinese yam in per 1L water
10g, folium lycii 10g, wormwood 5g, Rubus corchorifolius 5g.
The preparation method of pickling liquid be by fresh ginger, honeysuckle, Chinese yam, folium lycii, wormwood, Rubus corchorifolius cleaning and chopping,
Added in big fire in frying pan after quick-fried 1min, add water, add brown sugar and salt, stir, it is boiled to be heated to water, obtains
Pickling liquid, pickling liquid is cooled to room temperature under normal temperature and produced.
Described cream of pickling contains following raw material：10 parts of egg, 5 parts of ground seaweed, 5 parts of tangerine peel powder, cucumber seed powder 5
Part, 2 parts of sesame oil；Each raw material is mixed into and pickles cream.
Embodiment 3
A kind of preparation method of instant broccoli, comprises the following steps：
（1）Fresh broccoli is taken, 30min is soaked in salt solution, is cleaned, is cut into small pieces, drains stand-by；
（2）Broccoli is put in distilled water, adds 0.2% papain of broccoli quality, pH6.5 is adjusted, at 60 DEG C
Lower enzymolysis 2h, 0.3% cellulase of broccoli quality is then added, adjusts pH5,2h is digested at 45 DEG C, inactivate 10min,
Filtering obtains broccoli；
（3）Broccoli is pickled into 24h for 10 DEG C in pickling liquid again；
（4）By step（3）The broccoli of middle acquisition in pickle in cream continue 15 DEG C at pickle 6h；
（4）Take out surface and be wrapped with the broccoli for pickling cream, 5min release fragrance is toasted at 60 DEG C, then its cryogenic vacuum is freezed
12h is dried, obtains sharp and clear broccoli；
（5）Broccoli is vacuum-packed, sterilizes, obtains instant broccoli.
Described pickling liquid contains following raw material：Contain brown sugar 7g, salt 13g, ginger 8g, honeysuckle 10g, Chinese yam in per 1L water
15g, folium lycii 15g, wormwood 10g, Rubus corchorifolius 10g.
The preparation method of pickling liquid be by fresh ginger, honeysuckle, Chinese yam, folium lycii, wormwood, Rubus corchorifolius cleaning and chopping,
Added in big fire in frying pan after quick-fried 1min, add water, add brown sugar and salt, stir, it is boiled to be heated to water, obtains
Pickling liquid, pickling liquid is cooled to room temperature under normal temperature and produced.
Described cream of pickling contains following raw material：15 parts of egg, 10 parts of ground seaweed, 10 parts of tangerine peel powder, cucumber seed
10 parts of powder, 10 parts of sesame oil；Each raw material is mixed into and pickles cream.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, it should all belong to the covering scope of the present invention.
Claims (5)
- A kind of 1. preparation method of instant broccoli, it is characterised in that：Comprise the following steps：（1）Fresh broccoli is taken, 30min is soaked in salt solution, is cleaned, is cut into small pieces, drains stand-by；（2）Broccoli is put in distilled water, adds 0.2% papain of broccoli quality, pH6.5 is adjusted, at 60 DEG C Lower enzymolysis 2h, 0.3% cellulase of broccoli quality is then added, adjusts pH5,2h is digested at 45 DEG C, inactivate 10min, Filtering obtains broccoli；（3）Broccoli is pickled into 20-24h for 5-10 DEG C in pickling liquid again；（4）By step（3）The broccoli of middle acquisition in pickle in cream continue 10-15 DEG C at pickle 4-6h；（4）Take out surface and be wrapped with the broccoli for pickling cream, 5min release fragrance is toasted at 50-60 DEG C, then by its cryogenic vacuum 10-12h is freeze-dried, obtains sharp and clear broccoli；（5）Broccoli is vacuum-packed, sterilizes, obtains instant broccoli.
- A kind of 2. preparation method of instant broccoli according to claim 1, it is characterised in that：Described pickling liquid contains Following raw material：Contain brown sugar 5-7g, salt 10-13g, ginger 5-8g, honeysuckle 5-10g, Chinese yam 10-15g, folium lycii in per 1L water 10-15g, wormwood 5-10g, Rubus corchorifolius 5-10g.
- A kind of 3. preparation method of instant broccoli according to claim 2, it is characterised in that：The preparation method of pickling liquid For by fresh ginger, honeysuckle, Chinese yam, folium lycii, wormwood, Rubus corchorifolius cleaning and chopping, quick-fried in frying pan is added in big fire After 1min, water is added, brown sugar and salt is added, stirs, it is boiled to be heated to water, pickling liquid is obtained, by pickling liquid in normal temperature Under be cooled to room temperature and produce.
- A kind of 4. preparation method of instant broccoli according to claim 1, it is characterised in that：Described cream of pickling contains Following raw material：Egg 10-15 parts, ground seaweed 5-10 parts, tangerine peel powder 5-10 parts, cucumber seed powder 5-10 parts, sesame oil 2-3 Part；Each raw material is mixed into and pickles cream.
- 5. the instant broccoli that any methods describeds of claim 1-4 prepare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711018940.3A CN107594434A (en) | 2017-10-27 | 2017-10-27 | A kind of instant broccoli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711018940.3A CN107594434A (en) | 2017-10-27 | 2017-10-27 | A kind of instant broccoli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107594434A true CN107594434A (en) | 2018-01-19 |
Family
ID=61080119
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711018940.3A Pending CN107594434A (en) | 2017-10-27 | 2017-10-27 | A kind of instant broccoli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107594434A (en) |
Citations (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266024A (en) * | 2011-08-29 | 2011-12-07 | 四川省农业科学院 | Preparation method of convenient instant purple potato food |
| CN102871110A (en) * | 2012-09-28 | 2013-01-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for making shiitake-flavored instant food by compound enzymatic hydrolysis |
| CN103535781A (en) * | 2013-10-23 | 2014-01-29 | 宁波大学 | Method for preparing instant shrimp leisure food |
| CN104839636A (en) * | 2015-06-12 | 2015-08-19 | 福建绿宝食品集团有限公司 | Healthy instant coprinus comatus leisure food and manufacturing method thereof |
| CN104957548A (en) * | 2015-05-22 | 2015-10-07 | 南乐县道德金农产品开发有限公司 | Preparation method of delicious and crisp soybean |
| CN105029526A (en) * | 2015-08-26 | 2015-11-11 | 集美大学 | Method for crisping gracilaria |
| CN105077216A (en) * | 2015-08-26 | 2015-11-25 | 黑龙江省林副特产研究所 | Method for processing black fungus crisp instant food |
| CN105918435A (en) * | 2016-05-08 | 2016-09-07 | 宁夏天瑞产业集团现代农业有限公司 | Production method of green food quick-frozen broccoli |
| CN105962186A (en) * | 2016-05-06 | 2016-09-28 | 哈尔滨商业大学 | Preparation technology of ready-to-eat broccoli food |
| CN106072207A (en) * | 2016-06-28 | 2016-11-09 | 安徽省茂森食品科技有限公司 | A kind of preparation method of Radix Raphani leisure food |
| CN106107739A (en) * | 2016-08-16 | 2016-11-16 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Herba Astragali Sinici |
| CN106136118A (en) * | 2016-06-28 | 2016-11-23 | 安徽省茂森食品科技有限公司 | The extension of a kind of Radix Raphani leisure food sticks with paste baking method |
| CN106307215A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Production method of broccoli-stem crisp chips |
| CN106376787A (en) * | 2015-08-05 | 2017-02-08 | 哈尔滨绿园蔬菜种植加工专业合作社 | Preparation method for quick-frozen broccoli |
| CN106509662A (en) * | 2016-11-24 | 2017-03-22 | 安徽新梦想食品有限公司 | Instant pig ear products |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
| CN107173750A (en) * | 2017-06-07 | 2017-09-19 | 于国军 | A kind of preparation method of crisp dried radish |
-
2017
- 2017-10-27 CN CN201711018940.3A patent/CN107594434A/en active Pending
Patent Citations (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266024A (en) * | 2011-08-29 | 2011-12-07 | 四川省农业科学院 | Preparation method of convenient instant purple potato food |
| CN102871110A (en) * | 2012-09-28 | 2013-01-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for making shiitake-flavored instant food by compound enzymatic hydrolysis |
| CN103535781A (en) * | 2013-10-23 | 2014-01-29 | 宁波大学 | Method for preparing instant shrimp leisure food |
| CN104957548A (en) * | 2015-05-22 | 2015-10-07 | 南乐县道德金农产品开发有限公司 | Preparation method of delicious and crisp soybean |
| CN104839636A (en) * | 2015-06-12 | 2015-08-19 | 福建绿宝食品集团有限公司 | Healthy instant coprinus comatus leisure food and manufacturing method thereof |
| CN106376787A (en) * | 2015-08-05 | 2017-02-08 | 哈尔滨绿园蔬菜种植加工专业合作社 | Preparation method for quick-frozen broccoli |
| CN105029526A (en) * | 2015-08-26 | 2015-11-11 | 集美大学 | Method for crisping gracilaria |
| CN105077216A (en) * | 2015-08-26 | 2015-11-25 | 黑龙江省林副特产研究所 | Method for processing black fungus crisp instant food |
| CN105962186A (en) * | 2016-05-06 | 2016-09-28 | 哈尔滨商业大学 | Preparation technology of ready-to-eat broccoli food |
| CN105918435A (en) * | 2016-05-08 | 2016-09-07 | 宁夏天瑞产业集团现代农业有限公司 | Production method of green food quick-frozen broccoli |
| CN106072207A (en) * | 2016-06-28 | 2016-11-09 | 安徽省茂森食品科技有限公司 | A kind of preparation method of Radix Raphani leisure food |
| CN106136118A (en) * | 2016-06-28 | 2016-11-23 | 安徽省茂森食品科技有限公司 | The extension of a kind of Radix Raphani leisure food sticks with paste baking method |
| CN106107739A (en) * | 2016-08-16 | 2016-11-16 | 陈光涛 | A kind of preparation method of Flos Lonicerae local flavor Herba Astragali Sinici |
| CN106307215A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Production method of broccoli-stem crisp chips |
| CN106509662A (en) * | 2016-11-24 | 2017-03-22 | 安徽新梦想食品有限公司 | Instant pig ear products |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
| CN107173750A (en) * | 2017-06-07 | 2017-09-19 | 于国军 | A kind of preparation method of crisp dried radish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN103005481B (en) | Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance | |
| KR20140016736A (en) | Containing extract of medicinal crops and manufacturing thereof | |
| CN101664162B (en) | Pickled pepper and mushroom sauce and preparation method thereof | |
| CN101322567B (en) | Method of processing nourishing seafood gruel | |
| CN104905299B (en) | A kind of flavor duck meat sausage and preparation method thereof containing cocoa power | |
| CN102972773B (en) | Nutrition canned food and production method thereof | |
| CN102326775A (en) | Preparation method of rabbit meat soup-blend powder paste nutritional food | |
| CN103005482B (en) | Processing method of mushroom fragrance pork and mushroom fragrance pork | |
| CN105029280A (en) | Making method for seasoned leaf mustard and okra | |
| CN101664163B (en) | Fermented bean curd and mushroom sauce and preparation method thereof | |
| CN106666396A (en) | Suaeda salsa compound nutritional noodles and preparation method thereof | |
| CN101218975A (en) | Production method for wildness bacterium soup | |
| CN105285917A (en) | Making method of organic condiment namely fried bean sauce which is compounded from purely natural spices and rich in protein starch | |
| KR101163562B1 (en) | Steamed rice containing extract of medicinal crops and manufacturing thereof | |
| CN103815309A (en) | Processing method of instant vegetable cakes | |
| CN107594434A (en) | A kind of instant broccoli and preparation method thereof | |
| CN107319284B (en) | Dendrobium officinale protocorm dumpling and preparation method thereof | |
| CN104856086A (en) | Broad bean duck meat recipe and preparation method | |
| CN103976232A (en) | Sweet potato seafood porridge and preparation method thereof | |
| CN104137982A (en) | Anti-exercise fatigue cold-mixed hericium erinaceus and preparation method thereof | |
| CN104719911B (en) | A kind of preparation method of novel black bean red jujube mulberries puree and products thereof | |
| CN106107728A (en) | The method for salting of a kind of fresh kidney beans and obtained brined vegetable thereof | |
| KR101173211B1 (en) | Manufacturing method of instant soybean paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180119 |
|
| RJ01 | Rejection of invention patent application after publication |