阅读说明：本技术 一种多彩什锦蔬菜罐头及其制备方法 (Colorful assorted vegetable can and preparation method thereof ) 是由 苟晓琴 桑作琳 于 2019-09-26 设计创作，主要内容包括：本发明公开了一种多彩什锦蔬菜罐头及其制备方法,包括以下原料成分的重量份数：竹笋20-30份,苔干20-30份,木耳5-10份,金针菇10-15份,胡萝卜20-30份,紫甘蓝10-15份,红椒5-10份和汤料40-60份；所述汤料中含有：按重量份计的冰醋酸0.4-0.5份,味精0.5-0.6份,白胡椒粉0.2-0.4份,食盐4-5份,白糖2-3份,将竹笋,苔干,木耳,金针菇,胡萝卜,紫甘蓝和红椒搭配食用,可以起到营养互补、膳食均衡的作用,提高人体的免疫力,配方合理,蔬菜的含量高,汤汁含量低,添加剂含量少,从而使本产品的口感清爽鲜美、性价比高；未添加任何防腐剂和抑菌剂,所含蔬菜颜色丰富多彩。(The invention discloses a colorful assorted vegetable can and a preparation method thereof, wherein the colorful assorted vegetable can comprises the following raw material components in parts by weight: 20-30 parts of bamboo shoots, 20-30 parts of dried ballonflower, 5-10 parts of agaric, 10-15 parts of needle mushroom, 20-30 parts of carrot, 10-15 parts of purple cabbage, 5-10 parts of red pepper and 40-60 parts of soup; the soup comprises the following components: 0.4-0.5 part of glacial acetic acid, 0.5-0.6 part of monosodium glutamate, 0.2-0.4 part of white pepper powder, 4-5 parts of salt and 2-3 parts of white sugar, and the bamboo shoots, dried mosses, edible fungus, needle mushrooms, carrots, purple cabbages and red peppers are matched and eaten, so that the effects of complementary nutrition and balanced diet can be achieved, the immunity of a human body is improved, the formula is reasonable, the content of vegetables is high, the content of soup is low, the content of additives is low, and the product is fresh and delicious in taste and high in cost performance; no preservative or bacteriostatic agent is added, and the contained vegetables are colorful.)

1. a colorful assorted vegetable can is characterized in that: the feed comprises the following raw materials in parts by weight: 20-30 parts of bamboo shoots, 20-30 parts of dried ballonflower, 5-10 parts of agaric, 10-15 parts of needle mushroom, 20-30 parts of carrot, 10-15 parts of purple cabbage, 5-10 parts of red pepper and 40-60 parts of soup; the soup comprises the following components: 0.4 to 0.5 portion of glacial acetic acid, 0.5 to 0.6 portion of monosodium glutamate, 0.2 to 0.4 portion of white pepper powder, 4 to 5 portions of salt and 2 to 3 portions of white sugar.

2. A canned colorful assorted vegetable as set forth in claim 1, wherein: the feed comprises the following raw materials in parts by weight: 22-28 parts of bamboo shoots, 22-28 parts of dried ballonflower, 6-8 parts of agaric, 12-14 parts of needle mushroom, 22-28 parts of carrot, 11-14 parts of purple cabbage, 6-9 parts of red pepper and 15-55 parts of soup; the soup comprises the following components: 0.4 to 0.45 portion of glacial acetic acid, 0.5 to 0.58 portion of monosodium glutamate, 0.2 to 0.35 portion of white pepper powder, 4 to 4.6 portions of salt and 2 to 2.8 portions of white sugar.

3. a canned colorful assorted vegetable as set forth in claim 1, wherein: the feed comprises the following raw materials in parts by weight: 25 parts of bamboo shoots, 24 parts of dried ballonflower, 7 parts of agaric, 13 parts of needle mushroom, 25 parts of carrot, 13 parts of purple cabbage, 8 parts of red pepper and 50 parts of soup; the soup comprises the following components: 0.43 part of glacial acetic acid, 0.55 part of monosodium glutamate, 0.28 part of white pepper powder, 4.3 parts of salt and 2.5 parts of white sugar.

4. The method for preparing a canned food "mixed vegetables with colorful" according to claim 1, comprising the steps of selecting, processing, preparing soup, canning, sealing and sterilizing:

(1) Selecting materials: selecting fresh bamboo shoots, dried ivy mosses, agaric, needle mushroom, carrots, purple cabbages and red peppers;

(2) And (3) treatment: cleaning bamboo shoots, dried ballonflower, carrots, purple cabbage and red peppers, cutting into strips, cleaning agaric and flammulina velutipes, putting the agaric and the flammulina velutipes into a pot, cooking for 3-5 minutes, naturally cooling, and draining the water for later use;

(3) preparing a seasoning soup: boiling distilled water, adding monosodium glutamate, white pepper powder, salt and white sugar, stopping heating, naturally cooling, and adding glacial acetic acid for later use;

(4) And (3) filling the distilled water in the step (3) into a can, then putting the vegetables in the step (2) into the can, sterilizing and mechanically packaging to obtain the vegetable.

Technical Field

the invention relates to the field of food processing, in particular to a preparation method of a canned food containing various vegetables with rich colors and balanced nutrition, and particularly relates to a colorful assorted vegetable canned food and a preparation method thereof.

background

Along with the improvement of the substance living standard of people, the requirements on the living quality are higher and higher, people pay more attention to the nature, nutrition and health of diet, but the variety and taste of the instant food sold in the current market are single, various staple foods and meat processed products are taken as the main materials, vegetables are indispensable parts in daily diet of people, and the fresh vegetable supply is difficult to guarantee in frontier defense, maritime affairs, fishery or remote areas in deep mountains.

Disclosure of Invention

in order to solve the technical problems, the technical scheme of the invention is as follows: the colorful assorted vegetable can comprises the following raw material components in parts by weight: 20-30 parts of bamboo shoots, 20-30 parts of dried ballonflower, 5-10 parts of agaric, 10-15 parts of needle mushroom, 20-30 parts of carrot, 10-15 parts of purple cabbage, 5-10 parts of red pepper and 40-60 parts of soup; the soup comprises the following components: 0.4 to 0.5 portion of glacial acetic acid, 0.5 to 0.6 portion of monosodium glutamate, 0.2 to 0.4 portion of white pepper powder, 4 to 5 portions of salt and 2 to 3 portions of white sugar.

Preferably, the feed comprises the following raw material components in parts by weight: 22-28 parts of bamboo shoots, 22-28 parts of dried ballonflower, 6-8 parts of agaric, 12-14 parts of needle mushroom, 22-28 parts of carrot, 11-14 parts of purple cabbage, 6-9 parts of red pepper and 15-55 parts of soup; the soup comprises the following components: 0.4 to 0.45 portion of glacial acetic acid, 0.5 to 0.58 portion of monosodium glutamate, 0.2 to 0.35 portion of white pepper powder, 4 to 4.6 portions of salt and 2 to 2.8 portions of white sugar.

preferably, the feed comprises the following raw material components in parts by weight: 25 parts of bamboo shoots, 24 parts of dried ballonflower, 7 parts of agaric, 13 parts of needle mushroom, 25 parts of carrot, 13 parts of purple cabbage, 8 parts of red pepper and 50 parts of soup; the soup comprises the following components: 0.43 part of glacial acetic acid, 0.55 part of monosodium glutamate, 0.28 part of white pepper powder, 4.3 parts of salt and 2.5 parts of white sugar.

a method for preparing a colorful assorted vegetable can comprises the steps of material selection, processing, soup blending, canning, sealing and disinfection:

Selecting materials: selecting fresh bamboo shoots, dried ivy mosses, agaric, needle mushroom, carrots, purple cabbages and red peppers;

And (3) treatment: cleaning bamboo shoots, dried ballonflower, carrots, purple cabbage and red peppers, cutting into strips, cleaning agaric and flammulina velutipes, putting the agaric and the flammulina velutipes into a pot, cooking for 3-5 minutes, naturally cooling, and draining the water for later use;

Preparing a seasoning soup: boiling distilled water, adding monosodium glutamate, white pepper powder, salt and white sugar, stopping heating, naturally cooling, and adding glacial acetic acid for later use;

And (3) filling the distilled water in the step (3) into a can, then putting the vegetables in the step (2) into the can, sterilizing and mechanically packaging to obtain the vegetable.

the invention has the technical advantages that:

1. The nutrition is rich: the bamboo shoots, the dried ballonflower, the agaric, the needle mushroom, the carrot, the purple cabbage and the red pepper are matched for eating, so that the effects of nutrition complementation and diet balance can be achieved, and the immunity of a human body is improved;

2. the formula is reasonable, the content of vegetables is high, the content of soup is low, and the content of additives is low, so that the product is fresh and delicious in taste and high in cost performance;

3. No preservative or bacteriostatic agent is added;

4. The contained vegetables have rich and colorful colors.

Detailed Description

The technical solutions in the embodiments of the present invention are described below clearly and completely in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments, and all other embodiments obtained by a person of ordinary skill in the art without creative efforts based on the embodiments of the present invention belong to the protection scope of the present invention.