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CN-122004271-A - Hot processed original juice and original flavor vegetable cake

CN122004271ACN 122004271 ACN122004271 ACN 122004271ACN-122004271-A

Abstract

The invention discloses a hot processed original juice and original flavor vegetable cake, which relates to the technical field of food processing and is prepared by the following steps of finishing and cutting one or more fresh vegetables, performing rubbing or partial rubbing treatment, stewing and steaming for a short time to obtain fermented vegetables and non-fermented vegetables, mixing the materials with cereal flour accounting for 6-18% of the mass of the materials, forming under the condition of no need of adding water, oil, salt and seasonings, and heating and curing in a dry heat mode, thereby creating a vegetable cake with health attribute and pure flavor and particularly low main flour content on the basis of completely keeping natural nutritional components and the original flavor of the vegetables, belonging to instant food and fermented food, refrigerating and freezing, and prefabricating the food, meeting the pursuit of various consumers including dining halls of catering factories and schools on clean labels and healthy diet at present, and having obvious technical progress and practical value.

Inventors

  • YANG FUSHUN

Assignees

  • 杨福顺

Dates

Publication Date
20260512
Application Date
20251231

Claims (9)

  1. 1. A hot processed original juice and original taste vegetable cake is characterized by being prepared by the following steps of finishing and cutting one or more fresh vegetables, and then performing rubbing or partial rubbing treatment on the cut fresh vegetables, wherein the vegetables comprise two kinds of vegetables with more fruits and less fruits, namely flocculent and semi-flocculent mixed fermented vegetables, and the vegetables are non-fermented vegetables, so that vegetable materials with juice reserved per se or vegetable materials with juice adhered to the surface are prepared; the material is mixed with a small amount of cereal flour which is only 6 to 18 percent of the mass of the material, molded without adding water, oil, salt and seasonings, and then heated and cured in a dry heat mode to prepare the food.
  2. 2. The hot processed, original flavor vegetable cake of claim 1, wherein the vegetable cake is prepared by subjecting one or more fresh vegetables to a finish and cut and then to a rubbing or partial rubbing treatment to produce a vegetable material with its juice retained therein or a vegetable material with its surface adhered thereto, and optionally subjecting the material to a short steam braising treatment with 6% -18% by mass of the vegetable material prior to mixing with cereal flour, said braising condition being such that the heating is stopped immediately after the material center temperature reaches 75-85 ℃ by subjecting the vegetable material to a treatment of 1-3 minutes at 100 ℃ saturated steam.
  3. 3. The hot processed, original flavor vegetable cake of claim 1, wherein the vegetable material after the short-time steam braising is further naturally cooled to 30-35 ℃ and maintained at that temperature for at least 10-30 minutes to form a vegetable material that is in a fermented state.
  4. 4. The hot processed, tasty vegetable cake of claim 1, wherein the short-time steam braised vegetable material is further naturally cooled to 30-35 ℃ and maintained at that temperature for at least 10-30 minutes to form a fermented vegetable material comprising ground vegetable material and ground vegetable chips/strips/flakes/chunks of juice only partially adhered thereto.
  5. 5. The hot processed, tasty vegetable cake of claim 1 wherein the cereal flour is one or more of wheat flour, rice flour or corn flour and is added in an amount of 6-18% by mass of the vegetable material, and when mixed, the flour is added in combination with the vegetable and blended with the vegetable to the surface of the shreds/strips/flakes/pieces of vegetable leaves, stems and roots in a slightly wet state.
  6. 6. The hot processed, original flavor vegetable cake of claim 1, wherein the dry heating means is selected from one of oil-free pan frying, oven baking or hot air baking, and the heating temperature is 150-180 ℃ and the heating time is 5-15 minutes.
  7. 7. A method of preparing a juice and flavor vegetable cake as defined in any one of claims 1 to 6 comprising the steps of: (1) The fresh vegetables are processed by rubbing or partial rubbing after being processed and cut, and vegetable materials which retain juice of the fresh vegetables or vegetable materials with the surface adhered with the juice are prepared; (2) Selectively carrying out short-time steam stewing treatment on the material obtained in the step (1); (3) Uniformly mixing the material treated in the step (2) with a particularly small amount of cereal flour until flour which is adhered to the surfaces of the vegetables in the shape of silk/strips/slices/blocks in a thin manner is wet; (4) And (3) after the mixed material prepared in the step (3) is molded, heating and curing the mixed material in a dry heat processing mode.
  8. 8. The method for processing a hot processed, original flavor vegetable cake according to claim 7, further comprising the step of naturally cooling the material to 30-35 ℃ and allowing it to stand for at least 10-30 minutes to bring it into a fermented state after the short-time steam braising treatment of step (2).
  9. 9. The method according to claim 7, wherein the grain flour is added in the amount of only 6% -18% by mass of the vegetable material in the step (3), and no additional water, oil, salt and seasonings are added during the mixing, meat such as fish and the like is in the form of meat chunks and may be seasoned by seasoning, and then mixed with fruits such as fruit-like hawthorns in the vegetable cake for dry heat processing to be cooked.

Description

Hot processed original juice and original flavor vegetable cake Technical Field The invention relates to the technical field of food processing, in particular to a hot processed original juice and original flavor vegetable cake. Background Vegetable cakes are a common food form, and are usually prepared by chopping or mashing vegetables, mixing with a binder such as flour, starch, etc., and seasoning, shaping, frying or baking or steaming. The conventional or commercially available vegetable cake processing method is generally characterized in that firstly, in order to improve the mouthfeel and the molding effect, water, grease, salt and various seasonings are generally required to be added in a considerable proportion, so that the natural flavor of vegetables is changed, and the sodium and fat content of the product can be increased. Secondly, the vegetables are often fried by long-time heating (such as frying and baking for a long time) or high-temperature frying, so that the heat-sensitive vitamins (such as vitamin C), natural pigments and flavor substances in the vegetables are easily lost or destroyed in a large amount. Third, to extend shelf life or improve texture, some products use food additives (e.g., preservatives, thickeners). Thus, the vegetable cakes of the prior art, while providing a convenient form of vegetable intake, are often difficult to call as truly healthy, pure "vegetable" foods, and the processing thereof is at a distance from the trend of modern healthy diets of "clean tags" and "little added". The novel vegetable cake preparation method is characterized in that fermented vegetables are obtained through specific short-time steam stewing treatment, and the vegetable cake with original flavor, high nutrition retention and proper taste is successfully prepared under the condition of completely or rarely adding exogenous components by further utilizing the combination of vegetable juice and particularly less grain powder and an oil-free dry heat curing process, so that the technical problem is solved. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a hot processed original juice and original flavor vegetable cake, which solves the technical problems in the prior art. The vegetable cake is prepared by preparing vegetable materials with juice retained by one or more fresh vegetables after finishing and cutting or vegetable materials with juice adhered to the surface through wiping or partial wiping, mixing the materials with cereal powder accounting for 6-18% of the mass of the materials, forming under the condition of no need of adding water, oil, salt and seasonings, and heating and curing in a dry heat mode. The vegetable material is prepared by preparing one or more fresh vegetables into vegetable material with self juice or vegetable material with surface adhered juice after finishing and cutting, and optionally steaming the vegetable material with 6-18% of the vegetable material by short time steam before mixing with grain powder, wherein the steaming condition is that the vegetable material is treated for 1-3 minutes under 100 ℃ saturated steam, and heating is stopped immediately after the central temperature of the vegetable material reaches 75-85 ℃. Preferably, the vegetable material after the short-time steam braising treatment is further naturally cooled to 30-35 ℃ and kept at the temperature for at least 10-30 minutes, so as to form the vegetable material in a fermentation state. Preferably, the vegetable material after the short-time steam braising treatment is further naturally cooled to 30-35 ℃ and kept at the temperature for at least 10-30 minutes to form the vegetable material in a fermentation state, wherein the vegetable material comprises the vegetable material which is made by rubbing and grinding and the vegetable silk/strip/slice/block material with juice adhered on the surface only by partially rubbing and grinding. Preferably, the grain powder is one or more of wheat flour, rice flour or corn flour, the addition amount of the grain powder is only 6-18% of the mass of the vegetable material, the grain powder is mixed by only depending on juice of the vegetable itself to form a dough-like material, and the vegetable strips and pieces are in a moist state. Preferably, the dry heating mode is selected from one of frying in oil pan, baking in oven or baking in hot air, the heating temperature is 150-180 ℃, and the heating time is 5-15 minutes. Preferably, the method comprises the following steps: (1) The fresh vegetables are subjected to rubbing or partial rubbing treatment to prepare vegetable materials with the juice reserved or vegetable materials with the juice adhered on the surfaces; (2) Selectively carrying out short-time steam stewing treatment on the material obtained in the step (1); (3) Uniformly mixing the material treated in the step (2) with cereal flour; (4) And (3) after the mixed material is molded, heating and