CN1768585A - Dehydrated red beet and convenient beet soup seasoning combined therewith - Google Patents
Dehydrated red beet and convenient beet soup seasoning combined therewith Download PDFInfo
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- CN1768585A CN1768585A CN 200410081204 CN200410081204A CN1768585A CN 1768585 A CN1768585 A CN 1768585A CN 200410081204 CN200410081204 CN 200410081204 CN 200410081204 A CN200410081204 A CN 200410081204A CN 1768585 A CN1768585 A CN 1768585A
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- red beet
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- beet
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Abstract
The invention relates to the dehydrated red sugar beet and its combined convenient red vegetable soup ingredient. The dehydrated red sugar beet employs fresh red sugar beet as raw material and is prepared by the following steps: material choosing, washing, enzyme deactivation, barking, cutting, adding preservative, dewatering with warm air and vacuum packing. The invention is characterized by adding preservative before dewatering. The convenient red vegetable soup ingredient composite with dehydrated red sugar beet is characterized in that: the main ingredient is the dehydrated red sugar beet packed in separated bags, the feed proportioning is 6-10 kinds of other dehydrated vegetable packed in separated bags, 1-2 kinds of dehydrated meet products and 5-11 kinds of dehydrated quelite, the separated packed main ingredient and feed proportioning are combined to a bag. The dehydrated red sugar beet is characterized by the small volume, light weight, convenience for transportation and storing, and no supply limitation because of season, which solves the problem of hardness for spreading. The dehydrated red sugar beet and its combined convenient red vegetable soup ingredient are suitable to be used by west restaurant and household, and also suitable to be eaten by office person and travelers.
Description
Technical field
The present invention relates to dehydrated vegetables and instant food, be specifically related to dewater red beet and combination thereof make things convenient for the borsch batching.
Background technology
Red beet has another name called red dish or flame dish or table beet, and vegetable formal name is Beta vulgaris L.Var.Cruenta Alef.Borsch is the western-style food famous dish, and its primary raw material is a red beet, and nutritive value is very high.Because present borsch is to make of fresh red beet, thereby is circulating and popularizing some difficulties of existence.Concentrate on the earth by northern cool temperature zone area, in annual one season of results, no dish supply is long season the main product of red beet, and other place is difficult to buy; Fresh red beet not only volume and weight is big, the freight height, and be difficult for storing, rot easily, so that " the no red dish in the borsch " of the western-style restaurant that has.
The meat dehydration has long history in China; In recent years for adapting to the outlet needs, newly-built dewatering vegetable factory arises at the historic moment, and spreads all over all parts of the country, and the kind of production is also increasing.Record Dehydrated Vegetable Processing example in " dehydrated food processing technology and prescription " book that in February, 2002, scientific and technical literature publishing house published, wherein have one to be piece root " carrot dewatering process ", the carrot after processed at room temperature can preserve 6 months.The shortcoming of this technology is that product nutritional labeling and natural colouring matter are not all taked more safeguard measures.
The dehydration technique of various meats and flavoring has been known, product directly or be combined in the instant food and sell, for example, the flavoring in dried beef, roasting intestines, the instant noodles, or the like.But in existing instant food, the instant food of also do not dewater red beet and dehydration meat, dehydrated vegetables and the combination of dehydration flavoring.
Summary of the invention
The purpose of this invention is to provide the dehydration red beet that is used to cook borsch, it has kept the nutritional labeling and the natural colouring matter of fresh red beet, and volume is little, in light weight, long shelf-life, and supply is not subjected to the restriction in season, solves the problem that borsch is popularized difficulty.
Another object of the present invention provides the borsch that makes things convenient for that comprises the dehydration red beet and prepares burden, and has both made things convenient for the western-style restaurant and the family's rehydration cooking, also makes things convenient for clerical workforce or traveller edible.
Dehydration red beet of the present invention, adopting fresh red beet is raw material, prepares by following steps:
(1) select materials, choose fresh, do not have to go rotten, mauve red beet, undesirable root and the reed residual stem of pruning;
(2) clean clear water flush away dirt silt;
(3) enzyme that goes out contains in 2% sodium hydroxide solution at 94-98 ℃ and to scald bubble 7-11 minute, eliminates enzymatic activity; Its role is to prevent to rot, prolong storage period.
(4) peeling, the red beet behind the enzyme that will go out change over to rub with the hands in the roller brush skinning machine removes epidermis, and residual skin and residual alkali are removed in the clear water flushing;
(5) cutting cuts into dices red beet in pelleter, and granularity is 12 * 12 * 8 millimeters;
(6) add protective agent, the granule red beet is put in the mixer, add the ascorbic acid that weight is granule red beet 0.1-0.35%, the Tea Polyphenols of 0.2-0.40% and the phytic acid (being phytic acid) of 0.05-0.22% successively, stir; Add nutritional labeling and natural colouring matter that protectant effect is to keep fresh red beet.
(7) hot blast dehydration is poured the granule red beet on the hot-air oven screen cloth into, spreads out and puts on evenly.Open hot blast.The beginning temperature is controlled at blew under 55-65 ℃ 1.5-2.5 hour, was warming up to 70-75 ℃ afterwards and blew 1.5-2.5 hour, cooled the temperature to 55-60 ℃ afterwards, blew 3-5 hour, then, stopped heating, was cooled to room temperature;
(8) vacuum packaging, the bag distribution packaging warehouse-in.
By the dehydration red beet of above method preparation, moisture is 6-11%, can period of storage can reach 12 months.In the season that does not have scarlet beet, available its culinary art borsch, but also rehydration is made red dish salad later on.Very easy to use.Also can be combined and packaged as and make things convenient for the borsch batching with dehydrated vegetables, meat and flavoring.
The borsch that makes things convenient for of described combination is prepared burden, it is characterized in that major ingredient is the dehydration red beet of bag distribution packaging, batching is 6-10 kind, dehydrated meat based article 1-2 kind and dehydration flavoring 5-11 kind for other dehydrated vegetables of bag distribution packaging, and the major ingredient of bag distribution packaging and the ingredient groups of bag distribution packaging are combined into a bag.
The borsch that makes things convenient for of described combination is prepared burden, and other dehydrated vegetables in it is characterized in that preparing burden is potato wild cabbage, carrot, tomato, onion, celery, caraway, laver, sea-tangle, konjaku; The dehydrated meat based article is beef, mutton, pork, chicken, the flesh of fish, peeled shrimp; The dehydration flavoring is sour cream, refined salt, monosodium glutamate, chickens' extract, green onion grain, garlic, capsicum, Chinese prickly ash, pepper, cloves, cassia bark, white granulated sugar, tartaric acid, basyleave, curry powder, fennel seeds, anise, ginger powder, fried flour, grease.
Eating method is equipped with clear water or soup-stock 1200 → 2000ml, sends out rehydration a few minutes with 400 → 600ml warm water red beet bubble that will dewater earlier, adds partly condiment simultaneously and dyes tastyly, and cooking added water boil 1 → 3 minute again, adds all the other spices and can play pot and contain and bowl eat.
At borsch East Bloc in vogue, the borsch of naming with the place has tens kinds.As " Kiev borsch ", " Russian borsch ", " naval's borsch ", " rural borsch ", or the like.Their used major ingredient is fresh red beet, and batching is " similar " but.This just extremely subtle " small difference " just changes and different characteristic tastes, and borsch that need not regional cuisine comes.The dehydration red beet of the present invention's preparation can substitute fresh red beet fully.
The dehydration red beet that adopts the present invention to prepare, its volume is little, in light weight, is convenient to transportation and storage, and supply is not subjected to the restriction in season, has solved borsch and has popularized difficult problem.Adopt the dehydration red beet and the synthetic borsch batching that makes things convenient for of ingredient groups of the present invention's preparation, both made things convenient for the western-style restaurant and the family's rehydration cooking, also make things convenient for clerical workforce or traveller edible.
The specific embodiment
Embodiment 1: dehydration red beet of the present invention prepares by following steps:
(1) select materials, choose fresh, do not have to go rotten, mauve red beet is raw material, undesirable root and the reed residual stem of pruning;
(2) clean clear water flush away dirt silt;
(3) enzyme that goes out contains in 2% sodium hydroxide solution at 94-98 ℃ and to scald bubble 6 minutes, eliminates enzymatic activity;
(4) peeling, the red beet behind the enzyme that will go out change over to rub with the hands in the roller brush skinning machine removes epidermis, and residual skin and residual alkali are removed in the clear water flushing;
(5) 12 * 12 * 8 millimeters granule is cut into red beet granularity and is in cutting in pelleter;
(6) add protective agent, the granule red beet is put in the mixer, add ascorbic acid that weight is granule red beet 0.1%, 0.2% Tea Polyphenols and 0.05% phytic acid successively, stir;
(7) hot blast dehydration is poured the granule red beet on the hot-air oven screen cloth into, spreads out and puts on evenly.Open hot blast.The beginning temperature is controlled at blew under 55-65 ℃ 1.5 hours, was warming up to 70-75 ℃ afterwards and blew 1.5 hours, temperature was transferred to 55-60 ℃ afterwards, blew 3 hours, then, stopped heating, was cooled to room temperature;
(8) vacuum packaging, the bag distribution packaging warehouse-in gets final product.
Embodiment 2: dehydration red beet of the present invention prepares by following steps:
(1) select materials, choose fresh, do not have to go rotten, mauve red beet is raw material, undesirable root and the reed residual stem of pruning;
(2) clean clear water flush away dirt silt;
(3) enzyme that goes out contains in 2% sodium hydroxide solution at 94-98 ℃ and to scald bubble 10 minutes, eliminates enzymatic activity;
(4) peeling, the red beet behind the enzyme that will go out change over to rub with the hands in the roller brush skinning machine removes epidermis, and residual skin and residual alkali are removed in the clear water flushing;
(5) 12 * 12 * 8 millimeters granule is cut into red beet granularity and is in cutting in pelleter;
(6) add protective agent, the granule red beet is put in the mixer, add ascorbic acid that weight is granule red beet 0.35%, 0.40% Tea Polyphenols and 0.22% phytic acid successively, stir;
(7) hot blast dehydration is poured the granule red beet on the hot-air oven screen cloth into, spreads out and puts on evenly.Open hot blast.The beginning temperature is controlled at blew under 55-65 ℃ 2.5 hours, was warming up to 70-75 ℃ afterwards and blew 2.5 hours, temperature was transferred to 55-60 ℃ afterwards, blew 5 hours, then, stopped heating, was cooled to room temperature;
(8) vacuum packaging, the bag distribution packaging warehouse-in gets final product.
Embodiment 3: adopt dehydration red beet of the present invention and batching combined and instant Moscow borsch batching.
Getting the dehydration red beet 15g that splitting vacuumizes hot-press sealed packing is major ingredient, and other dehydrated vegetables batching is the carrot 15g of pouch-packaged, wild cabbage 20g, tomato 20g, first green onion 10g; Dehydration meat batching is dried beef 50g, vienna sausage 1 rootlet, ham sausage 1 rootlet; The dehydration flavoring is salt 4g, white granulated sugar 15g, malic acid 5g, fennel seeds 3g, garlic 2g, fried flour 10g, 2 of basyleaves, pepper 0.5g, butter 50g, cream 30g.With above major ingredient and the batching big sack of packing into.
Embodiment 4: adopt dehydration red beet of the present invention and batching combined and instant Ukraine borsch batching.
Getting the dehydration red beet 20g that splitting vacuumizes hot-press sealed packing is major ingredient, and other dehydrated vegetables batching is the potato 40g of pouch-packaged, carrot 20g, wild cabbage 30g, celery 10g, tomato 10g, onion 15g; Dehydration meat batching is for dried beef 55g, big porker meat cubelets 35g salts down; The dehydration flavoring is lard 45g, sour cream 40g, salt 5g, white granulated sugar 25g, malic acid 5g, capsicum 8g, 5 in pepper, 1 of basyleave, fennel seeds 2g, with above major ingredient and the batching sack of packing into.
Embodiment 5: adopt dehydration red beet of the present invention and batching combined and instant seafood borsch batching.
Getting the dehydration red beet 15g that splitting vacuumizes hot-press sealed packing is major ingredient, and other dehydrated vegetables batching is the potato 25g of pouch-packaged, carrot 15g, wild cabbage 20g, tomato 20g, caraway 10g, laver 10g; Dehydration meat batching is grilled fish row 35g, squid piece 30g, peeled shrimp 15g; The dehydration flavoring is lard 10g, vegetable oil 10g, green onion grain 2g, pepper 0.5g, garlic 1g, Chinese prickly ash 0.1g, cloves 0.1g, chickens' extract 2g, refined salt 2g.With above major ingredient and the batching sack of packing into.
Embodiment 6: adopt dehydration red beet of the present invention and batching combined and instant Chongqing borsch batching.
Getting the dehydration red beet 15g that splitting vacuumizes hot-press sealed packing is major ingredient, and other dehydrated vegetables batching is the wild cabbage 22g of pouch-packaged, potato 40g, carrot 16g, tomato 16g, first green onion 16g, Sheep's-parsley 6g, caraway 6g; Dehydration meat batching is spicy translucent beef slices 50g, somatose 1.5g; The dehydration flavoring is green onion grain 1g, ginger powder 0.8g, cayenne pepper 1g, Chinese prickly ash end 1g, cassia bark 0.2g, refined salt 4g, white granulated sugar 6g, citric acid 3g, chilli oil 5g, animals and plants miscella 45g.With above major ingredient and the batching sack of packing into.
Embodiment 7: adopt dehydration red beet of the present invention and batching combined and instant travelling borsch batching.
Getting the dehydration red beet 5g that splitting vacuumizes hot-press sealed packing is major ingredient, and other dehydrated vegetables batching is the wild cabbage 7g of pouch-packaged, potato 12g, tomato 6g, first green onion 5g, celery 2g, caraway 2g; Dehydration meat batching is chicken meat sausage 1 ramuscule, ham sausage 1 ramuscule; The dehydration flavoring is green onion grain 0.5g, ginger powder 0.4g, capsicum 0.1g, cassia bark 0.05g, anise 0.05, white granulated sugar 1g, refined salt 1g, citric acid 0.5g, chickens' extract 0.7g, vegetable oil 15g.With above major ingredient and the batching sack of packing into.
Claims (3)
1, dehydration red beet, adopting fresh red beet is raw material, prepares by following steps:
(1) select materials, choose fresh, do not have to go rotten, mauve red beet, undesirable root and the reed residual stem of pruning;
(2) clean clear water flush away dirt silt;
(3) enzyme that goes out contains in 2% sodium hydroxide solution at 94-98 ℃ and to scald bubble 7-11 minute, eliminates enzymatic activity;
(4) peeling, the red beet behind the enzyme that will go out change over to rub with the hands in the roller brush skinning machine removes epidermis, and residual skin and residual alkali are removed in the clear water flushing;
(5) cutting cuts into dices red beet in pelleter, and granularity is 12 * 12 * 8 millimeters;
(6) add protective agent, the granule red beet is put in the mixer, add the ascorbic acid that weight is granule red beet 0.1-0.35%, the Tea Polyphenols of 0.2-0.40% and the phytic acid of 0.05-0.22% successively, stir;
(7) hot blast dehydration is poured the granule red beet on the hot-air oven screen cloth into, spreads out and puts on evenly.Open hot blast.The beginning temperature is controlled at blew under 55-65 ℃ 1.5-2.5 hour, was warming up to 70-75 ℃ afterwards and blew 1.5-2.5 hour, cooled the temperature to 55-60 ℃ afterwards, blew 3-5 hour, then, stopped heating, was cooled to room temperature;
(8) vacuum packaging, the bag distribution packaging warehouse-in.
2, the borsch that makes things convenient for of dehydration red beet combination is prepared burden, it is characterized in that, major ingredient is the dehydration red beet of bag distribution packaging, batching is 6-10 kind, dehydrated meat based article 1-2 kind and dehydration flavoring 5-11 kind for other dehydrated vegetables of bag distribution packaging, and the major ingredient of bag distribution packaging and the ingredient groups of bag distribution packaging are combined into a bag.
3, prepare burden according to the borsch that makes things convenient for of the described dehydration red beet combination of claim, other dehydrated vegetables in it is characterized in that preparing burden is potato wild cabbage, carrot, tomato, onion, celery, caraway, laver, sea-tangle, konjaku; The dehydrated meat based article is beef, mutton, pork, chicken, the flesh of fish, peeled shrimp; The dehydration flavoring is sour cream, refined salt, monosodium glutamate, chickens' extract, green onion grain, garlic, capsicum, Chinese prickly ash, pepper, cloves, cassia bark, white granulated sugar, tartaric acid, basyleave, curry powder, fennel seeds, anise, ginger powder, fried flour, grease.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100812049A CN100531581C (en) | 2004-11-02 | 2004-11-02 | Dehydrated red beet and convenient beet soup ingredients combined therewith |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100812049A CN100531581C (en) | 2004-11-02 | 2004-11-02 | Dehydrated red beet and convenient beet soup ingredients combined therewith |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1768585A true CN1768585A (en) | 2006-05-10 |
| CN100531581C CN100531581C (en) | 2009-08-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2004100812049A Expired - Fee Related CN100531581C (en) | 2004-11-02 | 2004-11-02 | Dehydrated red beet and convenient beet soup ingredients combined therewith |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156621B (en) * | 2007-11-08 | 2011-04-13 | 慈溪市蔬菜开发有限公司 | A cauliflower dewatering processing method |
| CN102370147A (en) * | 2010-08-04 | 2012-03-14 | 浙江高山农业发展有限公司 | Method for processing and producing pickle products by circularly utilizing bifida ferment lysate |
| CN102406169A (en) * | 2011-11-25 | 2012-04-11 | 李瑞菊 | Laver and anise composite food and preparation method thereof |
| CN102232460B (en) * | 2007-12-12 | 2012-10-03 | 章传华 | A set of red beet preserved fruits, candies and dried fruits |
| CN101095492B (en) * | 2006-06-28 | 2013-01-23 | 章传华 | Red sugar beet concrete or concrete powder and the series products prepared by the same |
| CN103918776A (en) * | 2014-04-25 | 2014-07-16 | 蒋华 | Shade-drying hot pepper dehydrating and drying processing technology |
| CN104406835A (en) * | 2014-11-26 | 2015-03-11 | 沈伟 | Indigo carmine colorant as well as preparation method and applications thereof |
| CN106798287A (en) * | 2016-12-16 | 2017-06-06 | 苏州市启扬商贸有限公司 | A kind of vegetable stock |
| CN106805179A (en) * | 2016-12-15 | 2017-06-09 | 苏州市启扬商贸有限公司 | A kind of fast food soup stock |
-
2004
- 2004-11-02 CN CNB2004100812049A patent/CN100531581C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095492B (en) * | 2006-06-28 | 2013-01-23 | 章传华 | Red sugar beet concrete or concrete powder and the series products prepared by the same |
| CN101156621B (en) * | 2007-11-08 | 2011-04-13 | 慈溪市蔬菜开发有限公司 | A cauliflower dewatering processing method |
| CN102232460B (en) * | 2007-12-12 | 2012-10-03 | 章传华 | A set of red beet preserved fruits, candies and dried fruits |
| CN102370147A (en) * | 2010-08-04 | 2012-03-14 | 浙江高山农业发展有限公司 | Method for processing and producing pickle products by circularly utilizing bifida ferment lysate |
| CN102406169A (en) * | 2011-11-25 | 2012-04-11 | 李瑞菊 | Laver and anise composite food and preparation method thereof |
| CN102406169B (en) * | 2011-11-25 | 2013-05-29 | 李瑞菊 | Laver and anise composite food and preparation method thereof |
| CN103918776A (en) * | 2014-04-25 | 2014-07-16 | 蒋华 | Shade-drying hot pepper dehydrating and drying processing technology |
| CN104406835A (en) * | 2014-11-26 | 2015-03-11 | 沈伟 | Indigo carmine colorant as well as preparation method and applications thereof |
| CN106805179A (en) * | 2016-12-15 | 2017-06-09 | 苏州市启扬商贸有限公司 | A kind of fast food soup stock |
| CN106798287A (en) * | 2016-12-16 | 2017-06-06 | 苏州市启扬商贸有限公司 | A kind of vegetable stock |
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| Publication number | Publication date |
|---|---|
| CN100531581C (en) | 2009-08-26 |
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