Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable

Method for preparing dried cooked salted vegetable and its prepared dried cooked salted vegetable

  • CN 1,899,100 B
  • Filed: 07/22/2005
  • Issued: 10/10/2012
  • Est. Priority Date: 07/22/2005
  • Status: Active Grant
First Claim
Patent Images

1. the preparation method of a dried cooked salted vegetable, its step is following:

  • (1) select fresh, do not have and to go mouldy, not have rotten leaf mustard or Jerusalem artichoke or radish or carrot or fiddlehead or hot pickled mustard tube head, subsequent use;

    The cassia bark, aniseed, fennel, chilli, edible oil and the monosodium glutamate that select free from admixture, nothing to go mouldy are subsequent use;

    (2) the above-mentioned chilli water of selecting is cleaned 3 times, cut into chunks;

    The above-mentioned vegetables water of selecting is cleaned 3 times, cut into inch strips with cutting cutter;

    Then according to following a) or b) carry out;

    A) will cut the vegetables bar dry naturally or Tumble Dry;

    Dried vegetables bar water content is less than 3%;

    With impurity in the above-mentioned dried vegetables bar and rotten choosing, water is put into pot after cleaning;

    The vegetable oil that in pot, adds dried vegetables bar weight 1% successively;

    The water of dried vegetables bar weight 100%;

    The spices bag that contains the aniseed of the aniseed of the cassia bark of dried vegetables bar weight 0.7%, dried vegetables bar weight 0.7%, dried vegetables bar weight 0.7%;

    The chilli section of dried vegetables bar weight 0.5%;

    The monosodium glutamate of dried vegetables bar weight 1-1.3%;

    The salt compounded of iodine of dried vegetables bar weight 5-8%;

    Boil with big fire, use little fire after 2 hours instead and boil, stir with scoop simultaneously, make water evaporates, to pot, do not have water, take out;

    Place, be cooled to room temperature;

    B) the vegetables bar that cuts is sent into pickled the pond, add the salt of vegetables bar weight 20%, add water again and do not have the vegetables bar, pickle by the method that general salted vegetables are pickled, natural drying is done or is Tumblied Dry again;

    Dried vegetables bar water content is less than 3%;

    With impurity in the above-mentioned dried vegetables bar and rotten choosing, water is put into pot after cleaning;

    The vegetable oil that in pot, adds dried vegetables bar weight 1% successively;

    The water of dried vegetables bar weight 100%;

    The spices bag that contains the aniseed of the aniseed of the cassia bark of dried vegetables bar weight 0.7%, dried vegetables bar weight 0.7%, dried vegetables bar weight 0.7%;

    The chilli section of dried vegetables bar weight 0.5%;

    The monosodium glutamate of dried vegetables bar weight 1-1.3%;

    The salt compounded of iodine of dried vegetables bar weight 1-3%;

    Boil with big fire, use little fire after 2 hours instead and boil, stir with scoop simultaneously, make water evaporates, to pot, do not have water, take out;

    Place, be cooled to room temperature;

    (3) above-mentioned dried cooked salted vegetable bar of having reduced to room temperature is packed with vacuum packing machine.

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