KR102294912B1 - Manufacturing method of canned vegetables for immediate cooking and canned vegetables for immediate cooking manufactured by the same - Google Patents

Abstract

The present invention includes the steps of soaking dried vegetables in water, washing and dehydrating them with cold water to pre-treat the vegetables; chopping the pre-treated herbs and filling a prescribed amount of canned food; injecting a canned can with one open side of the filled state into a deaeration box, and supplying steam heat to the deaeration box to deaerate; sealing the canned can with a lid on the opening part of the canned can; sterilizing the sealed canned food; And after examining the sterilized canned food cans, including the step of outer packaging, easy to eat regardless of time and place, without the addition of preservatives, a long shelf life of canned vegetables for instant cooking manufacturing method and to canned vegetables for instant cooking prepared thereby.

Description

BACKGROUND OF THE INVENTION Field of the Invention

The present invention relates to a method for preparing canned vegetables for instant cooking, which can be consumed conveniently regardless of time and place, and a long shelf life without adding preservatives, and to canned vegetables for instant cooking prepared thereby.

Recently, as the number of consumers who prefer healthy food increases due to the influence of well-being, the number of people looking for vegetables and vegetables is also increasing regardless of the season. In addition, as the restaurant industry develops, dual-income couples and single-person households increase, more and more people are looking for convenience foods for instant cooking that can be consumed quickly by shortening the time to purchase and cook food materials.

However, there is a problem that the season suitable for eating vegetables and vegetables is limited, they have to be made at home and eaten outdoors. In particular, foods using the vegetables and vegetables have a lot of moisture and are easily deteriorated, and thus, there is a problem in that the storability is lowered. In addition, most of the vegetables and vegetables contain a large amount of pectin, which is weak to heat, and have a high quality deterioration loss due to the high-temperature sterilization process such as retort and canned food. There was a problem in that the preference of consumers was much lower than that of home-cooked meals and specialty restaurants.

Therefore, since ancient times, wild vegetables such as bracken, gondre, and chrysanthemum, or vegetables such as cabbage, radish, radish, sweet potato shoots, taro, and mushrooms are harvested in season, dried, and then soaked in water when necessary and cooked to use as food. Herbs have been used for a long time and are a storage method for food materials with excellent storability. However, in order to cook these dried vegetables, they need to be soaked in water to soften the tissue. They must be soaked in water for about 12 hours or more, and then boiled for another 1 to 2 hours after soaking. There was an inconvenient problem.

In order to solve this problem, a technique for softening plant tissues by treating dried vegetables with an alkaline solvent has been known, but the treatment of such alkaline solvents with respect to food materials is very limited, and consumer reactions to this are also negative.

In addition, the dried vegetables are treated at high pressure and high temperature for a certain period of time, and then the tissue is swollen and swollen by momentarily lowering the pressure and cooling it to loosen the bonds between the tissues of the dried vegetable tissue, so that water can be easily absorbed when water is added. A softening technique was used. However, if the temperature or pressure is not precisely and precisely controlled, there is a problem that the tissue is broken or burned, losing its value as a food material. In particular, as a conventional method for manufacturing dried vegetables, Korean Patent Laid-Open Nos. 10-1996-0016748, 10-2007-0000278, Korean Patent No. 10-0529965, No. 10-1111535, No. 10-1214510, etc. A method using a freeze-drying method or using a microwave or the like is known. However, these prior arts still have a problem in that the texture, shape, and color of the raw materials are not maintained or may cause loss of nutrients due to pulverizing or finely cutting the ingredients in order to facilitate the cooking process.

Republic of Korea Patent Publication No. 10-1996-0016748 Republic of Korea Patent Publication No. 10-2007-0000278 Republic of Korea Patent Registration No. 10-0529965 Republic of Korea Patent No. 10-1111535 Republic of Korea Patent No. 10-1214510

The technical problem to be solved by the present invention is a convenience food for instant cooking that can be consumed conveniently regardless of time and place, and has a long shelf life without adding preservatives, while maintaining the texture, shape and color of raw materials, and providing nutrition. An object of the present invention is to provide a method for producing canned vegetables for instant cooking that can minimize loss of ingredients, and canned vegetables for instant cooking prepared thereby.

One embodiment of the present invention comprises the steps of soaking dried vegetables in water for 0.5 to 5 hours and washing and dehydrating them with cold water of 0 to 10 ° C. to pretreat the vegetables; slicing the pre-treated herbs to a length of 3 to 15 cm, and filling a prescribed amount of canned food; degassing by injecting the canned cans with one open side of the filled greens into the degassing box, and supplying steam heat for 15 to 30 minutes to the degassing box so that the temperature of the filled herbs becomes 85 to 100° C.; While the temperature of the degassed herbs is maintained at 85 to 100 °C, the step of sealing the canned cans by covering the opening portion of the canned cans with a lid in a vacuum state and using a sealer; Putting the sealed canned can in a sterilizer, heating at 120 to 130 ℃ for 10 to 20 minutes, cooling with cooling water to sterilize; And after inspecting the sterilized canned food, it provides a method for producing canned vegetables for instant cooking comprising the step of outer packaging.

In the step of pre-treating the herbs, the dried herbs are soaked in water for 0.5 to 5 hours and then heated at 90 to 100° C. for 10 to 30 minutes, washed with cold water at 0 to 10° C. and dehydrated to pre-treat the herbs. may be doing

In the step of pre-treating the herbs, the water for soaking the dried herbs is carbonated water, and the cold water washing is performed by adding the soaked herbs to cold water at 0 to 10° C., followed by ultrasonic treatment; In the step of filling the prescribed amount in the canned can, 100 parts by weight of the pretreated herbs are filled together with 50 to 70 parts by weight of the stock solution, and the stock solution is 100 parts by weight of purified water, 20 to 50 parts by weight of dried herb powder, 50 to 70 parts by weight of licorice, 5 to 10 parts by weight of sugars, and 1 to 5 parts by weight of salt are put in a heating container and boiled, and then cooled and filtered.

Another embodiment of the present invention provides canned vegetables for instant cooking prepared by the method for producing canned vegetables for instant cooking according to the embodiment of the present invention.

The method for producing canned vegetables for instant cooking according to an embodiment of the present invention and the canned vegetables for instant cooking prepared thereby have the effect as a convenience food for instant cooking that can be easily eaten regardless of time and place. In particular, there is an effect that consumers can easily and quickly eat by applying directly to various soup dishes and side dishes without separate processing such as washing, trimming, drying, and pickling.

In addition, the canned vegetables for instant cooking according to an embodiment of the present invention have the effect of having a long shelf life at room temperature without adding a preservative. Accordingly, there is an effect of reducing the burden on refrigeration or freezing storage and reducing the hassle of thawing.

In addition, since the canned vegetables for instant cooking according to an embodiment of the present invention expands the vegetable tissue of the dried vegetables, the texture, shape and color of the raw materials are quickly restored and maintained, so the loss of nutrients, in particular, It has the effect of minimizing the deterioration loss.

Hereinafter, embodiments of the present invention will be described in detail. However, this is provided as an example, and the present invention is not limited thereto, and the present invention is only defined by the scope of the claims to be described later.

One embodiment of the present invention comprises the steps of soaking dried vegetables in water for 0.5 to 5 hours and washing and dehydrating them with cold water of 0 to 10 ° C. to pretreat the vegetables; slicing the pre-treated herbs to a length of 3 to 15 cm, and filling a prescribed amount of canned food; degassing by injecting the canned cans with one open side of the filled greens into the degassing box, and supplying steam heat for 15 to 30 minutes to the degassing box so that the temperature of the filled herbs becomes 85 to 100° C.; While the temperature of the degassed herbs is maintained at 85 to 100 °C, the step of sealing the canned cans by covering the opening portion of the canned cans with a lid in a vacuum state and using a sealer; Putting the sealed canned can in a sterilizer, heating at 120 to 130 ℃ for 10 to 20 minutes, cooling with cooling water to sterilize; And after inspecting the sterilized canned food, it provides a method for producing canned vegetables for instant cooking comprising the step of outer packaging.

The method for producing canned herbs for instant cooking according to an embodiment of the present invention includes the steps of pre-treatment, filling, degassing, sealing, sterilization and packaging using dried vegetables, and thus has excellent texture, shape and color And, it is possible to provide canned vegetables for instant cooking with excellent storage properties. In particular, it is possible to significantly shorten the soaking time of dried vegetables compared to the prior art, and even if it is rapidly pre-treated through this soaking process, the vegetable tissue of the dried vegetables can be sufficiently swollen, so that the texture, shape and color of the raw materials can be quickly restored and It has the effect of producing canned vegetables for instant cooking. In addition, there is an effect that can minimize the loss of nutrients, in particular, the deterioration loss in this process, and has the effect of greatly improving the storability at room temperature.

As a convenience food for instant cooking that can be consumed conveniently regardless of time and place, it can be applied directly to various soups and side dishes without any separate treatment such as washing, trimming, drying, and pickling by consumers. It has an edible effect. In addition, the canned vegetables for instant cooking according to an embodiment of the present invention have the effect of having a long shelf life at room temperature without adding a preservative.

Hereinafter, the present invention will be described in more detail as follows.

Dried herbs used in the method for producing canned vegetables for instant cooking according to an embodiment of the present invention are bracken, kelp, chrysanthemum, dandelion, shiraegi (daikon radish), sweet potato shoot, sweet potato stem, gondree, taro, zucchini, and mushrooms. Various herbs and mushrooms such as That is, as the dried vegetables, various plants such as dried wild vegetables, vegetables, vegetables, etc., which are known to be edible, or fungi such as mushrooms, can be used. As a more preferable dried herb, bracken, gondae, sweet potato shoots or taro stem may be used. These dried vegetables can be used alone or in combination, depending on the desired type of instant cooking herbs. More preferably, it is good to use it alone.

First, in the pre-treatment step, dried vegetables are soaked in water for 0.5 to 5 hours, washed with cold water of 0 to 10° C. and dehydrated, to pre-treat the vegetables. This pre-treatment step dramatically shortens the soaking time of dried vegetables compared to the prior art, and even if the pre-treatment is rapid through this soaking process, the subsequent steps have the effect of sufficiently swelling the vegetable tissue of the dried vegetables. . Thereby, there is an effect of rapidly recovering and maintaining the texture, shape and color of the raw material to produce canned vegetables for instant cooking.

In addition, in the step of pre-treating the herbs, the dried herbs are soaked in water for 0.5 to 5 hours and then heated at 90 to 100 ° C. for 10 to 30 minutes, washed with cold water at 0 to 10 ° C., and dehydrated. By pre-treatment, it is possible to more sufficiently swell the vegetable tissue of dried vegetables, thereby further improving the above-described effect. In particular, the above-described effect can be further improved when dried herbs such as shiraegi, gondae, etc., which are very tough in plant tissues, are used as the dried vegetables.

In addition, carbonated water is used for the water for soaking the dried vegetables, and the cold water washing may be performed by adding the soaked vegetables to cold water at 0 to 10° C. and then ultrasonicating. Thereby, it is possible to more sufficiently expand the vegetable tissue of dried vegetables by the steps performed subsequently, thereby further improving the above-described effect. In addition, through the above process, there is an effect of remarkably reducing the strong flavor and bitter taste peculiar to dried vegetables. This allows the microbubbles of carbonated water and the microbubbles formed by ultrasonic waves to evenly contact even the minute parts of the vegetable tissue of dried vegetables with moisture, and by their ultrasonic vibrations, evenly expand even the minute parts of the plant tissue of the dried vegetables, resulting in a unique flavor of dried vegetables. It is thought to have captured the bitter taste.

In this case, as the carbonated water, the carbon dioxide concentration of 300 to 1000 ppm is used, and the ultrasonic treatment is performed with ultrasonic energy having a frequency of 40 to 60 kHz, thereby further improving the above-described effect.

Subsequently, the step of filling the canned cans may be performed by cutting the pretreated herbs into bite-size pieces of 3 to 15 cm in length, and filling the canned cans with a prescribed amount.

At this time, 100 parts by weight of the pretreated herbs are to be filled together with 50 to 70 parts by weight of the stock solution, and the stock solution is 100 parts by weight of purified water, 20 to 50 parts by weight of dried herbs powder, 50 to 70 parts by weight of licorice, and sugars After boiling 5 to 10 parts by weight and 1 to 5 parts by weight of salt in a heating container, it may be an extract that is cooled and filtered. The use of such a stock solution has the effect of extending the shelf life at room temperature without adding a preservative. In addition, since the stock solution finely coats the surface of the pre-treated herbs, it is possible to minimize deterioration loss by subsequent steps such as degassing, sealing, and sterilization, and the texture, shape and color of the raw materials can be reduced. It has a long-lasting effect. The dried herb powder used in the stock solution can further improve the above effect by using the same dried herb powder used in the step of pre-treating the herbs.

In addition, the above-described effect can be further improved by using the dried herb powder having an average particle diameter of 0.5 to 5 mm.

Subsequently, in the degassing step, the canned cans with one open side of the filled herbs are injected into the degassing box, and steam heat is supplied to the degassing box for 15 to 30 minutes so that the temperature of the filled herbs is 85 to 100 ° C. It can be done by

In this way, it is possible not only to allow the moisture or stock solution present together in the herb to permeate the vegetable tissue of the herb, but also to slowly swell the vegetable tissue of the herb to greatly improve the taste and texture of the herb. It works. In addition, by removing the remaining micro-bubbles, there is an effect of preventing the propagation of microorganisms and lengthening the shelf life, removing the strong flavor and bitter taste peculiar to the filled herbs, and loss of nutrients, in particular, loss of deterioration It has the effect of effectively maintaining the taste, shape, and color of raw herbs while minimizing

Then, in the step of sealing the canned can, the temperature of the degassed herb is maintained at 85 to 100 ℃, the vacuum is maintained, the lid is placed on the opening part of the canned can, and a sealer is used. Thus, it can be carried out by sealing the canned food.

This makes it possible to prevent air from entering the inside of the canned food can.

In addition, since the vacuum is sealed inside the canned can while maintaining the temperature condition of the degassing step, the effect of the degassing step can be maintained for a longer period of time.

At this time, the vacuum is preferably carried out slowly in order to effectively control the unique flavor and bitter taste of the herbs. More specifically, the vacuum is performed by performing a primary vacuum treatment for 5 to 10 minutes so that the container maintains a vacuum degree of 45 to 50 mmHg, and then performing a second vacuum treatment for 0.5 to 2 minutes so that the container maintains a vacuum degree of 30 to 38 mmHg. One effect can be further improved.

Subsequently, the sterilizing step may be performed by putting the sealed canned cans in a sterilizer, heating them at 120 to 130° C. for 10 to 20 minutes, cooling them with cooling water, and sterilizing them. At this time, in the process of heating at 120 to 130 ℃ for 10 to 20 minutes, the pressure is 0.1 to 0.3 kgf / ㎠ for 2 to 12 minutes, after the primary pressure treatment, 1.5 to 2.0 kgf / ㎠ to 8 to A second pressure treatment can be performed for 18 minutes.

In addition, the cooling is performed with a cooling water having a temperature of 15 to 20 ° C. for 5 to 10 minutes, followed by a primary cooling treatment, followed by a cooling water having a temperature of 0 to 5 ° C. at a pressure of 0.5 to 0.8 kgf/cm 2 for 5 to 10 minutes. After the secondary cooling treatment, the third cooling treatment may be performed for 15 to 30 minutes with cooling water having a temperature of 5 to 10 °C.

Thus, it is a step to ensure the shelf life by sterilizing the outside of the canned food cans cleanly by swelling the vegetable tissue of the dried vegetables, absorbing moisture into the plant tissue, and simultaneously sterilizing various bacteria. Accordingly, it is possible to prevent the contents of the canned vegetables for instant cooking according to an embodiment of the present invention from being deteriorated or decayed by microorganisms. In addition, through the process of cooling with cooling water, there is an effect of improving the chewing texture of the herbs filled inside the canned food cans.

Subsequently, the packaging step may be performed by examining the sterilized canned cans and then outer packaging.

The inspection of the canned food is an inspection of the canned food used in the art, and the type thereof is not particularly limited. For example, the sterilized canned food can be passed through an X-ray detector to perform an X-ray inspection to detect the presence of inedible foreign substances such as metals therein.

The vacuum-packed canned cans, which have been inspected, can be packaged and discharged after stamping the production date and shelf life on the canned cans as a conventional finishing method.

Another embodiment of the present invention provides canned vegetables for instant cooking prepared by the method for producing canned vegetables for instant cooking according to the embodiment of the present invention.

The method for producing canned vegetables for instant cooking according to an embodiment of the present invention and the canned vegetables for instant cooking prepared thereby have the effect as a convenience food for instant cooking that can be easily eaten regardless of time and place. In particular, there is an effect that consumers can easily and quickly eat by applying directly to various soup dishes and side dishes without separate processing such as washing, trimming, drying, and pickling.

In addition, the canned vegetables for instant cooking according to an embodiment of the present invention have the effect of having a long shelf life at room temperature without adding a preservative. Accordingly, there is an effect of reducing the burden on refrigeration or freezing storage and reducing the hassle of thawing.

In addition, since the canned vegetables for instant cooking according to an embodiment of the present invention expands the vegetable tissue of the dried vegetables, the texture, shape and color of the raw materials are quickly restored and maintained, so the loss of nutrients, in particular, It has the effect of minimizing the deterioration loss.

Hereinafter, the configuration and effect of the present invention will be described in more detail through examples. However, it is apparent to those skilled in the art that the present invention is not limited to these examples.

Example One

The dried bracken was soaked in water for 1 hour, washed with cold water at about 1 ° C., and dehydrated to pre-treat the herbs.

The pre-treated herbs were cut into pieces of about 5 cm in length, and a specified amount was filled in canned food.

The canned cans with one side open in the state of being filled with the herbs were injected into the degassing box, and steam heat was supplied to the degassing box for about 30 minutes so that the temperature of the filled herbs was about 85° C. and degassed.

In a state where the temperature of the degassed herb was maintained at 85 °C, a vacuum was maintained. At this time, the vacuum was subjected to primary vacuum treatment for 5 minutes so that the vessel maintained a vacuum degree of about 45 mmHg, and then, a second vacuum treatment was performed for 1 minute so that the vessel maintained a vacuum degree of about 35 mmHg. Thereafter, a lid was placed on the opening portion of the canned can, and the canned can was sealed using a sealer.

After putting the sealed canned cans in a sterilizer, the first heating and pressure treatment at about 120 ° C. and about 0.3 kgf/cm 2 for 3 minutes, followed by the second heating and pressure treatment at about 120 ° C. and about 2.0 kgf / cm 2 for 12 minutes Heat and pressure treatment. After that, after primary cooling treatment for 5 minutes with cooling water having a temperature of about 15 ° C, secondary cooling treatment with cooling water having a temperature of 0 ° C. at a pressure of about 0.5 kgf/cm 2 for 7 minutes It was sterilized by 3rd cooling treatment for 30 minutes with cooling water.

After examining the sterilized canned food, canned vegetables for instant cooking were prepared by outer packaging.

Example 2

Soak dried bracken by immersing it in carbonated water having a carbon dioxide concentration of 700 ppm for 1 hour, putting the soaked vegetables in cold water at about 1 ° C. was pre-treated.

The pre-treated herbs were cut into pieces of about 5 cm in length, and a specified amount was filled in canned food. At this time, 100 parts by weight of the pretreated herbs were filled with 55 parts by weight of the stock solution, and the stock solution was 100 parts by weight of purified water, 30 parts by weight of dried bracken powder (average particle diameter of about 1.2 mm), 70 parts by weight of licorice, 5 parts by weight of sugar and 2 parts by weight of salt were put in a heating container, boiled, cooled, and filtered to use an extract.

The canned cans with one side open in the state of being filled with the herbs were injected into the degassing box, and steam heat was supplied to the degassing box for about 30 minutes so that the temperature of the filled herbs was about 85° C. and degassed.

In a state where the temperature of the degassed herb was maintained at 85 °C, a vacuum was maintained. At this time, the vacuum was subjected to primary vacuum treatment for 5 minutes so that the vessel maintained a vacuum degree of about 45 mmHg, and then, a second vacuum treatment was performed for 1 minute so that the vessel maintained a vacuum degree of about 35 mmHg. Thereafter, a lid was placed on the opening portion of the canned can, and the canned can was sealed using a sealer.

After putting the sealed canned cans in a sterilizer, the first heating and pressure treatment at about 120 ° C. and about 0.3 kgf/cm 2 for 3 minutes, followed by the second heating and pressure treatment at about 120 ° C. and about 2.0 kgf / cm 2 for 12 minutes Heat and pressure treatment. After that, after primary cooling treatment for 5 minutes with cooling water having a temperature of about 15 ° C, secondary cooling treatment with cooling water having a temperature of 0 ° C. at a pressure of about 0.5 kgf/cm 2 for 7 minutes It was sterilized by 3rd cooling treatment for 30 minutes with cooling water.

After examining the sterilized canned food, canned vegetables for instant cooking were prepared by outer packaging.

comparative example

The dried bracken was soaked in water for 12 hours, washed with cold water at about 15° C., and dehydrated to pre-treat the herbs.

The pre-treated herbs were cut into pieces of about 5 cm in length, and a specified amount was filled in canned food.

The greens filled with the herbs were kept at room temperature, and a vacuum was maintained. At this time, the vacuum was vacuum-treated for 10 minutes so that the vessel maintains a vacuum degree of about 45 mmHg. Thereafter, a lid was placed on the opening portion of the canned can, and the canned can was sealed using a sealer.

The sealed canned cans were placed in a sterilizer, and then heated and pressurized at about 120° C. and about 1.5 kgf/cm 2 for 20 minutes. Thereafter, after cooling treatment with cooling water having a temperature of about 15° C. for 5 minutes, cooling treatment was performed for 30 minutes with cooling water having a temperature of 5° C., followed by sterilization.

After inspecting the sterilized canned food cans, by external packaging, canned vegetables were prepared.

test example 1: Sensory test

After storing the canned herbs for instant cooking prepared in the Examples and Comparative Examples at room temperature for 60 days, the color, smell, taste and overall preference were scored for all 70 subjects, 5 men and women in their teens to 70s, respectively. Measured by the scale method, the average value is shown in Table 1 below.

color smell taste texture overall sign Example 1 3.9 3.5 4.0 4.0 3.8 Example 2 4.2 4.1 4.3 4.1 4.2 comparative example 3.5 3.2 3.4 3.3 3.4 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad

As can be seen in Table 1, it can be confirmed that the canned vegetables for instant cooking according to Examples 1 and 2 of the present invention are superior in color, smell, taste and overall preference compared to the canned vegetables according to Comparative Examples. there was.

test example 2: Sanitary safety analysis

After storing the canned vegetables for instant cooking prepared in Examples and Comparative Examples at room temperature for 60 days, the number of viable cells and Fo values were analyzed, and the results are shown in Table 2 below. The number of viable cells was obtained from 24 to 35 ± 0.5 ° C according to the standard agar plate culture method of the APHA (1970 Recommended procedures for the bacteriological examination of sea water and shellfish 3rd ed, Am Pub Health Accoc Inc, Brodway, New York, 17-24) method. After culturing for 48 hours, the number of colonies was counted.

Number of viable cells (cfu/g) Fo value (min) Example 1 ND 21.0 Example 2 ND 25.2 comparative example ND 13.5 ND: Not Detected

As can be seen in Table 2, the number of viable cells (general bacteria) was not detected in both Examples and Comparative Examples, and the Fo value (heat-resistant bacteria) also exceeded all 12 minutes, which is the standard value of overkill, but , Example according to the present invention all showed a high value of 20 minutes or more, while the comparative example showed a relatively low result of 13.5 minutes. That is, it is determined that the canned vegetables for instant cooking according to Examples 1 and 2 of the present invention can maximize the killing effect of heat-resistant bacteria compared to the canned vegetables according to Comparative Examples.

Although preferred embodiments of the present invention have been described above, various changes, modifications and equivalents may be used in the present invention. It is clear that the present invention can be equally applied by appropriately modifying the above embodiments. Accordingly, the above description is not intended to limit the scope of the present invention, which is defined by the limits of the following claims.

Claims (4)

Pre-treating the dried vegetables by soaking them in water for 0.5 to 5 hours, washing and dehydrating them with cold water at 0 to 10 °C;
slicing the pre-treated herbs to a length of 3 to 15 cm, and filling the canned cans with a specified amount;
degassing by injecting canned cans with one open side of the filled herbs into a degassing box, and supplying steam heat to the degassing box for 15 to 30 minutes so that the temperature of the filled herbs becomes 85 to 100° C.;
sealing the canned can with a lid on the opening part of the canned can in a state where the temperature of the degassed herb is maintained at 85 to 100° C. and a vacuum is maintained and using a sealer;
Putting the sealed canned can in a sterilizer, heating at 120 to 130 ℃ for 10 to 20 minutes, cooling with cooling water to sterilize; and
After inspecting the sterilized canned food, comprising the step of outer packaging,
In the step of pre-treating the herbs
The water for soaking the dried herbs is carbonated water, and the cold water washing is performed by adding the soaked herbs to cold water at 0 to 10 °C, followed by ultrasonic treatment;
In the step of filling the prescribed amount into the canned food
100 parts by weight of the pretreated herbs are to be filled together with 50 to 70 parts by weight of the stock solution, and the stock solution is 100 parts by weight of purified water, 20 to 50 parts by weight of dried herb powder, 50 to 70 parts by weight of licorice, 5 to 10 parts by weight of sugar. A method of producing canned vegetables for instant cooking, characterized in that the extract is an extract obtained by putting 1 to 5 parts by weight and 1 to 5 parts by weight of salt in a heating container, boiling, cooling, and filtering.
According to claim 1,
The step of pre-treating the herbs is
Instant cooking, characterized in that the dried vegetables are soaked in water for 0.5 to 5 hours, then soaked, heated at 90 to 100 ° C. for 10 to 30 minutes, washed with cold water at 0 to 10 ° C., and dehydrated to pre-treat the vegetables. How to make canned dragon fruit.
delete A canned vegetable for instant cooking, characterized in that it is manufactured by the method for producing canned vegetables for instant cooking according to claim 1 or 2.