WO2019127519A1

WO2019127519A1 - Method for preparing leafy vegetable product and leafy vegetable product prepared thereby

Info

Publication number: WO2019127519A1
Application number: PCT/CN2017/120250
Authority: WO
Inventors: 陈坚胜
Original assignee: 陈坚胜
Priority date: 2017-12-29
Filing date: 2017-12-29
Publication date: 2019-07-04

Abstract

Disclosed is a method for preparing a leafy vegetable product. The method comprises an ultrasonic wall-breaking step, a cooking step, a sizing step, and a drying step. The preparation method does not involve slurrying a leafy vegetable, and substantially maintains the shape of the leafy vegetable after an ultrasonic wall-breaking treatment, and the prepared leafy vegetable product better maintains the appearance of the leafy vegetable raw material. After the ultrasonic wall-breaking, cell contents may be released, thereby enhancing the vegetable taste of the leafy vegetable product. The use of an aqueous solution of zinc acetate and/or an aqueous solution of trehalose in the cooking step can more effectively prevent browning of the leafy vegetable and maintain the green colour of the leafy vegetable. The use of the trehalose may further reduce the amount of zinc acetate, and may increase the osmotic pressure of the leafy vegetable product, which is conducive to shelf preservation. Furthermore, since the leafy vegetable is cooked, the prepared leafy vegetable product is ready to eat after unpacking. A leafy vegetable product with high appearance fidelity, safety, health and ready-to-eat properties is obtained.

Description

Method for preparing leafy leaf product and leafy product prepared thereby

Technical field

The invention relates to the field of vegetable processing, in particular to a method for preparing a leafy leaf product and a leafy leaf product obtained.

Background technique

Vegetables are seasonally strong agricultural products. Seasonal vegetables are concentrated and matured, often due to reasons such as vegetable transport capacity and people's consumption capacity, which cannot be consumed in time, resulting in waste of vegetables and loss of growers. Therefore, people usually process and preserve vegetables to smooth the supply of vegetables and enrich the edible varieties of vegetables. In addition to conventional large-scale vegetable processing and preservation methods such as freezing, drying, pickling, etc., vegetables can be made into ready-to-eat snack foods such as vegetable puree and dried vegetable slices, which can provide people with new nutritious snacks and meet special populations such as children and the elderly. The need to increase the added value of vegetables.

Dried vegetable slices, or vegetable papers and paper-type vegetables, are usually vegetable products obtained by chopping or even beating pulp, prepared with other food ingredients, and pressed into tablets. There are some patents related to the manufacture of such vegetable products. For example, the Chinese invention patent CN200510120707.7 entitled "Processing Method of a Paper-Type Vegetable" discloses a method for processing a paper-type vegetable, which involves subjecting the vegetable to a hot-burning enzyme, and then mixing with the molding ingredient solution, homogenizing The slurry is formed, and the slurry is press-formed between two film forming media, and is obtained by two microwave drying. However, homogenization into pulp will destroy the original structural shape of the vegetables, and the appearance of the prepared paper-type vegetables is very different from that of fresh vegetables. The Chinese invention patent CN200410043687.3, entitled "Processing Method for Processing Vegetable Tablets", discloses that the vegetables are sterilized in green protection solution, and then the vegetables are sliced, seasoned, and vacuum freeze-dried to obtain vegetable pieces. The enzyme-killing green of the method only involves soaking the washed vegetables in a 50-70 ° C green solution for 60-100 seconds, and the subsequent processing steps do not involve cooking the vegetables, so the prepared vegetable pieces may be sandwiched. Not conducive to digestion. In addition, the green protection solution used in the method comprises zinc acetate, copper acetate and sodium hydrogencarbonate. However, in view of the biological toxicity of copper ions, the use of copper acetate in the green protective solution is not suitable because the final vegetable sheet product will retain copper ions. Zinc is an essential trace element in the human body. Zinc acetate has the beneficial effect of supplementing zinc, but excessive intake of zinc can cause poisoning. The supply of zinc and the dose of poisoning are very close, that is, the safety range is very narrow, such as the human zinc supply is 10-20 mg / day, and the poisoning amount is 80-400 mg. If people eat too much vegetable slices, excessive intake of zinc is also detrimental to health. Sodium bicarbonate is essentially non-toxic, but may give the product an unpleasant alkalinity. Moreover, the vegetable processing method described above does not subject the vegetables to cell wall breaking treatment.

Therefore, there is still a need in the art for new methods of making dried vegetable slices.

Summary of the invention

The object of the present invention is to provide a vegetable product which is preferably safely and healthily preserved after being cooked and processed, in particular, a leafy vegetable product.

Accordingly, in a first aspect of the invention, a method of making a leafy product is provided, the method comprising the steps of:

Broken wall: Obtain the leaves of leafy vegetables, use ultrasonic waves to break the cells of the leaves, and release the contents of the cells;

Cooking: Cooking the broken leaves in water to cook the leaves;

Stereotype: the cooked leaves are pressed in a mold to form a vegetable leaf;

Drying: The shaped vegetable leaves are dried to remove moisture to obtain a leafy product.

Before processing the vegetables by the method of the present invention, the vegetable raw materials are preferably pretreated, that is, fresh leafy vegetables are selected, the impurities are removed, the petioles are removed, and the leaves are left, preferably green leaves. Wash the leaves with tap water.

In the step of breaking the wall, the leaves of the leaves are broken by ultrasonic waves to destroy the cell wall of the leaf, the cell contents are released, and the umami taste is increased, but the leaves substantially maintain their shape. The ultrasonic power is 200-300W and the breaking time is 5-10 minutes.

Preferably, in the cooking step, the broken vegetable leaves are cooked in an aqueous solution of zinc acetate or an aqueous solution of trehalose to cook the leaves, wherein the concentration of zinc acetate in the aqueous solution of zinc acetate is 1- 1.5% by weight, in the aqueous solution of trehalose, the concentration by weight of trehalose is 5 to 10% by weight. Cooking at 95-100 ° C, cooking time of 5-10 minutes, you can cook. There is no particular limitation on the amount of the aqueous solution to be used, but from the viewpoint of economy, it is preferred to submerge the leaves. The aqueous solution is replenished as needed during the cooking process.

Preferably, the shredding step is also included prior to the sizing step. In the chopping step, the broken or cooked leaves are cut into small pieces or small pieces. Preferably, it is cut into small pieces of 1 cm square or small pieces of 1 cm length.

In the sizing step, the cooked leaves are drained and then pressed into a sheet-like leafy product having a thickness of 1-5 mm by a die, preferably into a sheet-like leafy product having a thickness of 2-3 mm. Preferably, an appropriate amount of food gum is added to the vegetable leaf, and the mixture is placed in a sizing mold for pressing. The food glue acts to bond the leaves to pieces. Food gums commonly used in the art, such as starch, dextrin, sodium carboxymethylcellulose, sodium alginate, and the like, can be used. The amount of food gum used is well known in the art or can be determined by one of ordinary skill in the art through routine experimentation. For example, the food gel may be used in an amount of from 0.5 to 1% by weight based on the weight of the mixed leafy vegetables. The shape of the leafy product is not particularly limited, and may be pressed into a shape of a rectangle, a square, a circle, an ellipse, a diamond, a star, or the like, or may be pressed into an animal shape to attract a child. However, it is generally pressed into a rectangular shape for the convenience of packaging. There is no specific limitation on the area of the leafy product, and it can be pressed into a large piece, for example, a commercially available dried seaweed, which is torn into small pieces when eaten, or can be compressed into small pieces that are convenient to eat.

In the drying step, the shaped leafy product still containing a certain amount of moisture is dried to reduce moisture and facilitate the preserved leafy product. Drying can be carried out by a conventional food drying method, such as hot air drying, infrared drying, freeze drying, microwave drying, vacuum drying, etc., so that the shaped leafy product is dried to a moisture content of between 5-15%, preferably 8-12%. between. Preferably, a non-thermal drying method, such as freeze drying, is used to reduce the nutritional loss of the leafy product.

For preservation, the packaging step is also carried out after the drying step. The bag is filled with carbon dioxide or nitrogen to prevent the potential effects of oxygen and microbes on leafy products. Techniques for inflating packaged foods with carbon dioxide or nitrogen are well known in the art.

Optionally, the method further comprises the step of fermenting the leaves of the vegetables prior to the sizing step. Fermentation can degrade protein, pectin and starch in vegetable leaves, produce alcohol to produce acid, and improve the nutrition and taste of leafy products. In the process of the invention, the fermentation is carried out using a composite starter. The composite starter comprises a combination of Saccharomyces cerevisiae and Lactobacillus and/or Lactobacillus. The ratio of the combined starter, the amount of input, the temperature and time of fermentation are well known in the art or can be determined by routine experimentation by those skilled in the art. Saccharomyces cerevisiae can produce ethanol, lactobacilli and/or lactic acid bacteria can produce organic acids, and ethanol and organic acids can react to form esters, giving fermented flavor to leafy products.

If an aqueous solution of trehalose is used in the cooking step, trehalose will penetrate into the leaf tissue. Trehalose acts as a sweetener, and by using a higher concentration of trehalose, the resulting leafy product will obviously carry the sweetness of trehalose. In an optional fermentation step, the fermenting bacteria produce alcohol to produce acid, and the leaf products have a wine aroma. Additionally, to adjust the taste of the leaf product and to satisfy the taste habits of different populations, the method of the present invention optionally flavors the leaf product using a seasoning. Conventional vegetable seasoning techniques can be employed, such as the addition of salt (salty), sour (sour), sweetener (sweet), chili (spicy), umami (savory), as is well known in the art. Or can be determined by routine experimentation by those skilled in the art.

In a second aspect of the invention, a leafy product is provided. The leafy product is obtained by the above-described production method of the first aspect of the invention. The leafy product has a thickness of from 1 to 5 mm, preferably from 2 to 3 mm, and a moisture content of between 5 and 15% by weight, preferably between 8 and 12% by weight.

In a third aspect of the invention, a method of making a leafy product is provided, the method comprising the steps of:

Cooking: obtaining the leaves of the leafy vegetables, cooking the leaves in an aqueous solution containing trehalose and zinc acetate to cook the leaves;

Stereotype: the cooked leaves are pressed in a mold to form a vegetable leaf;

In the cooking step, the concentration of zinc acetate in the aqueous solution containing trehalose and zinc acetate is from 0.5 to 1% by weight, the concentration by weight of trehalose is from 5 to 10% by weight, and the cooking temperature is from 95 to 100 ° C. The cooking time is 5-10 minutes.

In the sizing step, the cooked leaves are drained and then pressed into a sheet-like leafy product having a thickness of 1-5 mm by a die, preferably into a sheet-like leafy product having a thickness of 2-3 mm. Preferably, an appropriate amount of food gum is added to the vegetable leaf, and the mixture is placed in a sizing mold for pressing. The food glue acts to bond the leaves to pieces. Food gums commonly used in the art, such as starch, dextrin, sodium carboxymethylcellulose, sodium alginate, and the like, can be used. The amount of food gum used is well known in the art or can be determined by one of ordinary skill in the art through routine experimentation. For example, the food gel may be used in an amount of from 0.5 to 1% by weight based on the weight of the mixed leafy vegetables. The shape of the leafy product is not particularly limited, and may be pressed into a shape of a rectangle, a square, a circle, an ellipse, a diamond, a star, or the like, or may be pressed into an animal shape to attract a child. However, in general, for the convenience of packaging, it is pressed into a rectangular shape. There is no specific limitation on the area of the leafy product, and it can be pressed into a large piece, for example, a commercially available dried seaweed, which is torn into small pieces when eaten, or can be compressed into small pieces that are convenient to eat.

Preferably, prior to the cooking step, a step of breaking the wall is further included, and the leaf cells are broken using ultrasonic waves to release the cell contents. The ultrasonic power is 200-300W and the breaking time is 5-10 minutes.

Preferably, prior to the cooking step, a shredding step is also included to cut the leaves into small pieces or small pieces, preferably cut into small pieces of 1 cm square or small pieces of 1 cm length.

Optionally, prior to the sizing step, the step of fermenting the leaves is also included. Fermentation can degrade protein, pectin and starch in vegetable leaves, produce alcohol to produce acid, and improve the nutrition and taste of leafy products. In the process of the invention, the fermentation is carried out using a composite starter. The composite starter comprises a combination of Saccharomyces cerevisiae and Lactobacillus and/or Lactobacillus. The ratio of the combined starter, the amount of input, the temperature and time of fermentation are well known in the art or can be determined by routine experimentation by those skilled in the art. Saccharomyces cerevisiae can produce ethanol, lactobacilli and/or lactic acid bacteria can produce organic acids, and ethanol and organic acids can react to form esters, giving fermented flavor to leafy products.

An aqueous solution containing trehalose and zinc acetate is used in the cooking step, and trehalose penetrates into the leaf tissue. Trehalose acts as a sweetener, and by using a higher concentration of trehalose, the resulting leafy product will obviously carry the sweetness of trehalose. In an optional fermentation step, the fermenting bacteria produce alcohol to produce acid, and the leaf products have a wine aroma. Additionally, to adjust the taste of the leaf product and to satisfy the taste habits of different populations, the method of the present invention optionally flavors the leaf product using a seasoning. Conventional vegetable seasoning techniques can be employed, such as the addition of salt (salty), sour (sour), sweetener (sweet), chili (spicy), umami (savory), as is well known in the art. Or can be determined by routine experimentation by those skilled in the art.

In a fourth aspect of the invention, a leafy product is provided. The leafy product is obtained by the above-described production method of the fourth aspect of the invention. The leafy product has a thickness of from 1 to 5 mm, preferably from 2 to 3 mm, and a moisture content of between 5 and 15% by weight, preferably between 8 and 12% by weight.

In the present invention, the leafy vegetables include common leafy vegetables, squash, and sauerkraut. Common leafy vegetables include cabbage, rapeseed, kale, oil wheat, spinach, leeks, scallions, leeks, leeks, lettuce, leeks, citron, broccoli, sage, horse blue, taro, etc. Chinese cabbage and cabbage, etc., cabbage leaves include celery, parsley, coriander, leeks, onions and so on. Various leafy vegetables are suitable for use in the present invention, but ordinary leafy vegetables and cabbage leaves are preferred.

Advantageous effects of the present invention

According to the method for producing a leafy product of the first aspect of the invention, the invention is characterized in that the leafy vegetables are subjected to ultrasonic breaking treatment.

The leafy vegetables are subjected to ultrasonic breaking treatment, but the shape of the leafy vegetables is basically maintained, and the finally obtained vegetable leaf products better maintain the appearance of the vegetable leaf raw materials, so that the consumers can more accept the vegetable leaf products prepared by the method of the present invention. The leaves of the leaves are ultrasonically broken to release the contents of the cells and increase the taste of the vegetables in the leaves. After the cooking step, the leaves can be cooked, and the prepared leaf products can be opened in a bag.

In addition, in the cooking step, the use of an aqueous solution of zinc acetate contributes to the green protection of the chlorophyll of the leafy leafy vegetables, and the use of the aqueous solution of trehalose can more effectively prevent the browning of the leafy leafy vegetables and maintain the leafy vegetables. Green color. This method of cooking, on the one hand, inactivates the enzyme of leafy vegetables by high temperature, avoids enzymatic browning, and on the other hand protects green by zinc acetate or trehalose and/or avoids non-enzymatic browning. Trehalose is a non-reducing disaccharide that does not react with amino acids and proteins during high temperature cooking and does not cause non-enzymatic browning. Zinc acetate is a conventional vegetable greening agent and has the effect of supplementing zinc.

If the aqueous trehalose solution is used in the cooking step, trehalose can increase the osmotic pressure of the leafy product, which is advantageous for the shelf stability of the leafy product. The higher trehalose content does not cause any health effects, because trehalose is only 45% sweeter than sucrose, and is not easily used by the mutans streptococci that cause dental caries in the mouth. It is a healthy sweetener.

The method for producing a leafy product according to the third aspect of the present invention is innovative in that an aqueous solution containing trehalose and zinc acetate is used to cook the leafy vegetables.

In the cooking step, an aqueous solution containing trehalose and zinc acetate can be used to more effectively prevent browning of the leafy vegetables and maintain the green color of the leafy vegetables. This kind of cooking method, on the one hand, inactivates the enzyme of leafy vegetables by high temperature, avoids enzymatic browning, on the other hand, zinc acetate is beneficial to the green protection of leafy chlorophyll, and trehalose helps to protect green and avoid non-enzymatic Promote browning. Trehalose is a non-reducing disaccharide that does not react with amino acids and proteins during high temperature cooking and does not cause non-enzymatic browning. Zinc acetate is a conventional vegetable greening agent and has the effect of supplementing zinc. However, excessive zinc may also cause zinc poisoning. By the combination of trehalose and zinc acetate, the amount of zinc acetate can be greatly reduced, so that up to (5-10):(0.5-1) higher trehalose: zinc acetate weight percentage can be used to reduce zinc acetate in the method of the invention The residual amount in the prepared leafy product is to reduce the problem that the zinc intake may be excessively caused by the large consumption of the leafy product.

Moreover, the amount of trehalose is relatively high, so that the sugar content remaining in the leafy product after cooking and drying is high, which can increase the osmotic pressure of the leafy product and facilitate the shelf stability of the leafy product. The higher trehalose content does not cause any health effects, because trehalose is only 45% sweeter than sucrose, and is not easily used by the mutans streptococci that cause dental caries in the mouth. It is a healthy sweetener.

In the method for producing a leafy product of the third aspect of the present invention, instead of pulping the leafy vegetables, at most, the leafy vegetables are cut into small pieces or small pieces, and the shape of the leafy vegetables is basically maintained, and the finally obtained vegetable leaf products are compared. The appearance of the vegetable leaf material is well maintained, so that the consumer is more able to accept the vegetable leaf product prepared by the method of the present invention. And after the cooking step, the leaves can be cooked, and the prepared leaf products can be opened in a bag. The leaves are preferably broken by ultrasonic waves to release the contents of the cells and increase the taste of the vegetables of the leaf products.

Therefore, the method for producing a leafy product of the first aspect and the third aspect of the present invention can provide a vegetable leaf product having high appearance fidelity, safety, health and ready-to-eat.

Detailed ways

The invention will now be described in detail by way of examples. It is to be understood that the description is not intended to limit the invention in any way. In these examples, representative common leafy vegetables, squash, and sauerkraut were used. However, the present invention can also be carried out using other unillustrated common leafy vegetables, squash, sauerkraut, or a combination thereof.

The following Examples 1-5 illustrate the first aspect and the second aspect of the invention.

Example 1 - Preparation of Chinese Cabbage Products

In the present embodiment, the method for producing the leafy product of the present invention is exemplarily described by using pakchoi as a representative of ordinary leafy vegetables. Chinese cabbage is a kind of vegetable native to East Asia. It is commonly known as green vegetables and oil cabbage. It is widely cultivated in China. The stems and leaves are edible, the leaves are dark green and shiny.

In the pretreatment step, fresh cabbage is selected, the debris is removed, the petioles are removed, and the green leaves are left behind. Wash the leaves with tap water.

In the breaking step, the leaves of the leaves are broken using ultrasonic waves, but the shape of the leaves is basically maintained. The ultrasonic power is 200-300 W and the wall breaking time is 5 minutes. After the breaking step, the leaves are cut into small pieces of about 1 cm square with a cutter.

In the cooking step, the broken leaves are cooked in a zinc acetate aqueous solution until cooked. Because the leaves of the cabbage are tender, the cooking temperature is 95-100 ° C, and the cooking time is 5 minutes, then it can be cooked. The weight percentage of zinc acetate is 1% by weight based on the weight of the aqueous solution. The amount of the aqueous solution of zinc acetate is preferably such that the leaves are slightly submerged.

In the sizing step, the cooked leaves are drained, and then 0.5% by weight of sodium carboxymethylcellulose is added to the leaves according to the weight of the leaves. The mixture is placed in a sizing mold and pressed into a sheet-like leafy product having a thickness of 1-3 mm, preferably 2 mm, using a die. The leafy leafy product can be pressed into a shape of a rectangle, a square, a circle, an ellipse, a diamond, a star, or the like, or can be pressed into an animal shape to attract a child. However, for the convenience of packaging and eating, it is pressed into a rectangle of 7 cm long and 3 cm wide.

In the drying step, the rectangular vegetable leaves still containing a certain amount of moisture are freeze-dried, and the shaped leafy product is dried to a moisture content of between 5 and 15% by weight, preferably between 8 and 12% by weight, more preferably 10 % by weight for easy storage.

In the packaging step, the package is filled with carbon dioxide or nitrogen to prevent the potential effects of oxygen and microorganisms on the leafy product.

Since the cabbage itself has a light taste, in order to cater to the tastes of different consumers, the cabbage ingredients can be seasoned after adding the seasoning after the cooking step. Salt can be added to obtain a salty taste, add a sour agent to obtain a sour taste, add pepper to obtain a spicy taste, and add a scent to obtain a umami taste.

Prior to the sizing step, more preferably prior to the cooking step, the cabbage leaves may be fermented to impart a fermented flavor to the pakchoi product, at which point no additional flavouring may be required. The fermentation is carried out using a composite starter comprising a combination of Saccharomyces cerevisiae and Lactobacilli and/or Lactobacillus. The mixed starter is added in an amount of 1% by weight based on the weight of the cabbage leaf, the fermentation temperature is normal temperature, and the fermentation time is 2-5 days.

Example 2 - Preparation of Cabbage Products

In the present embodiment, the method for producing the leafy leaf product of the present invention is exemplarily described by using the cabbage as a representative of the cabbage leaf. Cabbage, also known as cabbage, cabbage, is widely cultivated throughout China. Cabbage has different colors such as green, white, and red. The leaves inside the cabbage are slightly whiter than the leaves outside.

In the pretreatment step, fresh cabbage is selected, the debris is removed, the leaves are peeled off, and the petiole is removed if necessary. Wash the leaves with tap water.

In the breaking step, the leaves of the leaves are broken using ultrasonic waves, but the shape of the leaves is basically maintained. The ultrasonic power is 200-300 W and the wall breaking time is 10 minutes. After the breaking step, the leaves are cut into small pieces of about 1 cm square with a cutter.

In the cooking step, the broken leaves are cooked in a trehalose aqueous solution until cooked. Because the leaves of the cabbage are hard, the cooking temperature is 95-100 ° C, and the cooking time is 10 minutes for cooking. The weight percentage of trehalose is 5-10% by weight based on the weight of the aqueous solution. If a lighter sweetness is required, the lower limit range of the weight percentage is used, and if a rich sweetness is required, the upper limit range of the weight percentage is used. The amount of the aqueous solution of trehalose is preferably such that the leaves are slightly submerged. Due to the long cooking time, the aqueous solution is replenished as needed during the cooking process to compensate for the evaporation of moisture.

In the sizing step, the cooked leaves are drained, and then 1% by weight of starch is added to the leaves according to the weight of the leaves. The mixture is placed in a sizing mold and pressed into a sheet-like leafy product having a thickness of 3-5 mm, preferably 5 mm, using a die. The leafy leafy product can be pressed into a shape of a rectangle, a square, a circle, an ellipse, a diamond, a star, or the like, or can be pressed into an animal shape to attract a child. However, for the convenience of packaging and eating, it is pressed into a rectangle of 7 cm long and 3 cm wide.

In the cooking step, up to 10% by weight of trehalose may be added by weight of the cabbage leaf to impart a distinct sweetness to the prepared cabbage product. Since the taste of the cabbage itself is light, when the trehalose is added less (for example, 5% by weight), and in order to cater to the tastes of different consumers, the seasoning can be seasoned after adding the seasoning after the cooking step. Salt can be added to obtain a salty taste, add a sour agent to obtain a sour taste, add pepper to obtain a spicy taste, and add a scent to obtain a umami taste.

Prior to the sizing step, more preferably before the cooking step, the cabbage leaves may be fermented to impart a fermented flavor to the vegetative product, in which case no additional flavoring may be required. The fermentation is carried out using a composite starter comprising a combination of Saccharomyces cerevisiae and Lactobacilli and/or Lactobacillus. The mixed starter is added in an amount of 1% by weight based on the weight of the cabbage leaf, the fermentation temperature is normal temperature, and the fermentation time is 2-5 days.

Example 3 - Preparation of amaranth products

In the present embodiment, a method for producing a leafy leaf product of the present invention is exemplarily described by using amaranth as a representative of the cilantro. Amaranth alias, such as sungrass, is a perennial herb of the family Liliaceae, with a special strong odor, leaf base, strip, flat, edible.

In the pretreatment step, fresh leeks are selected to remove debris, yellow leaves, leave green leaves, and clean the green leaves with tap water.

In the breaking step, the leaves of the leaves are broken using ultrasonic waves, but the shape of the leaves is basically maintained. The ultrasonic power is 200-300 W and the wall breaking time is 10 minutes. After the breaking step, the leaves are cut into small pieces about 1 cm long with a cutter.

In the cooking step, the broken leaves are cooked in a zinc acetate aqueous solution until cooked. According to the tenderness of the leaves of the leek, the cooking temperature is 95-100 ° C, and the cooking time is 5-10 minutes for cooking. The weight percentage of zinc acetate was 1.5% by weight based on the weight of the aqueous solution. The use of higher amounts of zinc acetate helps to better maintain the green color of the amaranth. The amount of the aqueous solution of zinc acetate is preferably such that the leaves are slightly submerged. If the cooking time is longer, the aqueous solution is replenished as needed during the cooking process to compensate for the evaporation of moisture.

In the sizing step, the cooked leaves are drained, and then 1% by weight of sodium alginate is added to the leaves according to the weight of the leaves. The mixture is placed in a sizing mold and pressed into a sheet-like leafy product having a thickness of 2-4 mm, preferably 3 mm, using a die. The leafy leafy product can be pressed into a shape of a rectangle, a square, a circle, an ellipse, a diamond, a star, or the like, or can be pressed into an animal shape to attract a child. However, for the convenience of packaging and eating, it is pressed into a rectangle of 7 cm long and 3 cm wide.

Since the leek has a distinctly spicy flavor, the leek product may not be fermented or seasoned.

Example 4 - Preparation of Chinese Cabbage and Onion Products

This example is basically the same as Example 1, but the leafy vegetables are a mixture of Chinese cabbage and onion. Onion is a kind of spiced leafy vegetable, which is a natural seasoning commonly used in cooking. The weight ratio of Chinese cabbage to onion can be (5-10):1.

Example 5 - Preparation of Cabbage and Coriander Products

This example is basically the same as Example 2, but the leafy vegetables are a mixture of cabbage and parsley. Coriander is a kind of spiced leafy dish with a special aroma. The weight ratio of cabbage to parsley can be (5-10):1.

The following Examples 6-10 illustrate the third and fourth aspects of the invention.

Example 6 - Preparation of Chinese Cabbage Products

In the cooking step, the leaves are cooked until cooked in an aqueous solution containing trehalose and zinc acetate. Because the leaves of the cabbage are tender, the cooking temperature is 95-100 ° C, and the cooking time is 5 minutes, then it can be cooked. The weight percentage of trehalose:zinc acetate is (5-10):0.5 based on the weight of the aqueous solution. The amount of the aqueous solution containing trehalose and zinc acetate is preferably such that the leaves are slightly submerged.

Ultrasonic waves can also be used to break the leaves of the leaves before the cooking step, but substantially maintain the shape of the leaves. The ultrasonic power is 200-300 W and the wall breaking time is 5 minutes. And before the cooking step, the knife can also be used to cut the leaf into pieces of about 1 cm square.

In the cooking step, up to 10% by weight of trehalose may be added by weight of the cabbage leaf to make the obtained cabbage product have a distinct sweet taste. Since the cabbage itself has a lighter taste, when less trehalose is added (e.g., 5% by weight), and in order to cater to the tastes of different consumers, the cabbage preparation can be seasoned by adding a seasoning after the cooking step. Salt can be added to obtain a salty taste, add a sour agent to obtain a sour taste, add pepper to obtain a spicy taste, and add a scent to obtain a umami taste.

Prior to the sizing step, preferably prior to the cooking step, the cabbage leaves may be fermented to impart a fermented flavor to the pakchoi product, at which point no additional flavouring may be required. The fermentation is carried out using a composite starter comprising a combination of Saccharomyces cerevisiae and Lactobacilli and/or Lactobacillus. The mixed starter is added in an amount of 1% by weight based on the weight of the cabbage leaf, the fermentation temperature is normal temperature, and the fermentation time is 2-5 days.

Example 7 - Preparation of Cabbage Products

In the cooking step, the broken leaves are cooked to a cooked water in an aqueous solution containing trehalose and zinc acetate. Because the leaves of the cabbage are hard, the cooking temperature is 95-100 ° C, and the cooking time is 10 minutes for cooking. The weight percentage of trehalose:zinc acetate is (5-10): 0.75 by weight of the aqueous solution. The amount of the aqueous solution containing trehalose and zinc acetate is preferably such that the leaves are slightly submerged. Due to the long cooking time, the aqueous solution is replenished as needed during the cooking process to compensate for the evaporation of moisture.

In the cooking step, up to 10% by weight of trehalose may be added by weight of the cabbage leaf to impart a distinct sweetness to the prepared cabbage product. Since the cabbage itself has a lighter taste, when less trehalose is added (for example, 5% by weight), and in order to cater to the tastes of different consumers, the seasoning can be seasoned after adding the seasoning after the cooking step. Salt can be added to obtain a salty taste, add a sour agent to obtain a sour taste, add pepper to obtain a spicy taste, and add a scent to obtain a umami taste.

Prior to the sizing step, preferably before the cooking step, the cabbage leaves may be fermented to impart a fermented flavor to the vegetative product, in which case no additional flavoring may be required. The fermentation is carried out using a composite starter comprising a combination of Saccharomyces cerevisiae and Lactobacilli and/or Lactobacillus. The mixed starter is added in an amount of 1% by weight based on the weight of the cabbage leaf, the fermentation temperature is normal temperature, and the fermentation time is 2-5 days.

Example 8 - Preparation of amaranth products

In the cooking step, the broken leaves are cooked to a cooked water in an aqueous solution containing trehalose and zinc acetate. According to the tenderness of the leaves of the leek, the cooking temperature is 95-100 ° C, and the cooking time is 5-10 minutes for cooking. The weight percentage of trehalose:zinc acetate is (5-10):1 based on the weight of the aqueous solution. The use of higher amounts of zinc acetate helps to better maintain the green color of the amaranth. The amount of the aqueous solution containing trehalose and zinc acetate is preferably such that the leaves are slightly submerged. If the cooking time is longer, the aqueous solution is replenished as needed during the cooking process to compensate for the evaporation of moisture.

Ultrasonic waves can also be used to break the leaves of the leaves before the cooking step, but substantially maintain the shape of the leaves. The ultrasonic power is 200-300 W and the wall breaking time is 5 minutes. And before the cooking step, the knife can also be used to cut the leaf into small pieces about 1 cm long.

Example 9 - Preparation of Chinese Cabbage and Onion Products

This example is basically the same as Example 6, but the leafy vegetables are a mixture of Chinese cabbage and onion. Onion is a kind of spiced leafy vegetable, which is a natural seasoning commonly used in cooking. The weight ratio of Chinese cabbage to onion can be (5-10):1.

Example 10 - Preparation of Cabbage and Coriander Products

This example is basically the same as Example 7, but the leafy vegetables are a mixture of cabbage and parsley. Coriander is a kind of spiced leafy dish with a special aroma. The weight ratio of cabbage to parsley can be (5-10):1.

The invention has been described above with reference to specific examples, which are merely intended to aid the understanding of the invention and are not intended to limit the invention. For the person skilled in the art to which the invention pertains, several simple derivations, variations or substitutions can be made in accordance with the inventive concept.

Claims

A method for manufacturing a leafy product, characterized in that the manufacturing method comprises the following steps:

Broken wall: Obtain the leaves of leafy vegetables, use ultrasonic waves to break the cells of the leaves, and release the contents of the cells;

Cooking: Cooking the broken leaves in water to cook the leaves;

Stereotype: the cooked leaves are pressed in a mold to form a vegetable leaf;

Drying: The shaped vegetable leaves are dried to remove moisture to obtain a leafy product.
The manufacturing method according to claim 1, wherein in the breaking step, the ultrasonic power is 200-300 W, and the breaking time is 5-10 minutes.
The method according to claim 1, wherein in the cooking step, the broken vegetable leaves are cooked in an aqueous solution of zinc acetate or an aqueous solution of trehalose, wherein the weight of zinc acetate in the aqueous solution of zinc acetate The percentage concentration is 1-1.5% by weight, the trehalose aqueous solution has a trehalose concentration of 5-10% by weight; the cooking temperature is 95-100 ° C, and the cooking time is 5-10 minutes.
The manufacturing method according to claim 1, further comprising a chopping step before the sizing step, cutting the leaf into small pieces or small pieces, preferably cut into small pieces of 1 cm square or 1 A small segment of centimeters long.
The manufacturing method according to claim 1, further comprising the step of fermenting the vegetable leaf before the sizing step.
The production method according to claim 5, wherein the fermentation step is carried out using a composite starter comprising a combination of Saccharomyces cerevisiae and Lactobacillus and/or lactic acid bacteria.
The production method according to any one of claims 1 to 6, wherein the leafy vegetables are common leafy vegetables, squash, sauerkraut, or a combination thereof.
A leafy product, characterized in that the leafy product is obtained by the production method according to any one of claims 1 to 7, wherein the leafy vegetables are common leafy vegetables, cabbage leaves, and spice leaves. Dish or a combination of them.
A method for manufacturing a leafy product, characterized in that the manufacturing method comprises the following steps:

Cooking: obtaining the leaves of the leafy vegetables, cooking the leaves in an aqueous solution containing trehalose and zinc acetate to cook the leaves;

Stereotype: the cooked leaves are pressed in a mold to form a vegetable leaf;

Drying: The shaped vegetable leaves are dried to remove moisture to obtain a leafy product.
The method according to claim 9, wherein in the aqueous solution containing trehalose and zinc acetate, the concentration by weight of zinc acetate is 0.5 to 1% by weight, and the concentration by weight of trehalose is 5-10. % by weight; cooking temperature is 95-100 ° C, cooking time is 5-10 minutes.
The method according to claim 9, further comprising the step of breaking the wall before the cooking step, using the ultrasonic waves to break the leaf cells to release the cell contents.
The manufacturing method according to claim 11, wherein the ultrasonic power is 200-300 W and the breaking time is 5-10 minutes.
The manufacturing method according to claim 9, characterized in that, before the cooking step, further comprising a chopping step of cutting the leaf into small pieces or small pieces, preferably cut into small pieces of 1 cm square. Or a small segment of 1 cm long.
The manufacturing method according to claim 9, further comprising the step of fermenting the vegetable leaf before the setting step.
The production method according to claim 14, wherein the fermentation step is carried out using a composite starter comprising a combination of Saccharomyces cerevisiae and Lactobacillus and/or lactic acid bacteria.
The production method according to any one of claims 9 to 15, wherein the leafy vegetables are common leafy vegetables, squash, sauerkraut, or a combination thereof.
A leafy product, characterized in that the leafy product is obtained by the production method according to any one of claims 9 to 15, wherein the leafy vegetables are common leafy vegetables, cabbage leaves, and spice leaves. Dish or a combination of them.