CN101156621B - A cauliflower dewatering processing method - Google Patents
A cauliflower dewatering processing method Download PDFInfo
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- CN101156621B CN101156621B CN2007101565644A CN200710156564A CN101156621B CN 101156621 B CN101156621 B CN 101156621B CN 2007101565644 A CN2007101565644 A CN 2007101565644A CN 200710156564 A CN200710156564 A CN 200710156564A CN 101156621 B CN101156621 B CN 101156621B
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Abstract
The invention provides a broccoli dehydrating processing method which includes the following steps of selecting materials; cutting off stem and leaves below bud; rinsing by salt water; dicing; sterilizing and killing enzyme by blanching and scalding; blanching and scalding the diced broccoli by 97-99 DEG C hot water for 120-180 seconds; adding soda ash to control the pH value of the blanching and scalding liquid to be in 8.0-9.0; cooling; drying in two stages; selecting again the dried semi-finished product, seeking the foreign bodied out; sealing, packing, and loading in storeroom. The invention conducts effective protective processes during the process course, and the produced broccoli has high quality.
Description
(1) technical field
The present invention relates to a kind of dehydrating processing method of broccoli, specifically is the dehydrating processing method of heated-air drying (air～dehydrated, English abbreviates AD as) broccoli.
(2) background technology
The selected raw material of dehydration broccoli is a broccoli, has another name called green vegetables flower, Brassica oleracea, tender stem Brassica oleracea var. botrytis L. etc.Originate in Mediterranean. belong to the Cruciferae cabbage vegetable.Britain, Italy, France, Holland etc. are plantation extensively, and Japan, the U.S. also begin cultivation, and China plants, history is lacked. but development is very fast.The edible part of broccoli is green bouquet (comprising fertile tender main shaft, meat bennet and underdeveloped bud thereof), and its quality is tender. nutritious, and local flavor Jiamei.According to FAO (Food and Agriculture Organization of the United Nation) and clinic of Chinese Academy of Medical Sciences assay: per 100 gram broccoli edible parts contain vitamin C up to 110 milligrams, double than cabbage and Chinese cabbage, and be 4 times of tomato.The content of vitamin A reaches 3800 international units, and is higher 100 times than Chinese cabbage.Nutriments such as contained Cobastab, protein and carbohydrate all are higher than cabbage rolls, wild cabbage and Chinese cabbage.Therefore, broccoli is the complete high-grade vegetables of a kind of nutritional labeling.
The general hot-air seasoning that adopts of the dehydration processing of broccoli, the heated-air drying vegetable for processing technology that is feature with thermal convection current and hot conduction is to use at most also economic method in dehydrated vegetables.The dehydration processing process and the method for common heated-air drying broccoli are as follows:
1, raw material is selected: select to have the vegetable variety of processed edge, answer strictness to select excellent roguing before the dehydration, reject ill worm, rotten, shrivelled part, rinse well with clear water.
2, cutting, blanching: the raw material of wash clean is cut into respectively according to product requirement carries out the blanching processing that completes after the certain specification shape.
3, cooling, draining: the broccoli after blanching is handled cools off (generally adopting cold water to dash pouring) immediately, makes it reduce to normal temperature rapidly.After the cooling, for shortening drying time, available centrifuge water dumping.
4, oven dry: oven dry is generally carried out in the stainless steel baking oven.
5, go-on-go, packing: dehydrated vegetables reaches the food hygiene law requirement through check, can be divided in the polybag, and pack.
Adopt common heated-air drying broccoli processing technology, product is long with the time of contact of air in process, and in process, do not carry out effective protective treatment all the time, thereby product is vulnerable to infecting of microorganism in the air in process, and that final finished product protects chromatic effect is poor, color and luster is bad, and all there is shortcoming to a certain degree in the color and luster local flavor.In drying course, the control of the moisture of product is inhomogeneous in addition, and quality can not get effective assurance, and also often there is very big mass defect in rehydration.
(3) summary of the invention
For the above-mentioned deficiency of the dehydrating processing method that overcomes existing broccoli, the invention provides a kind of dehydrating processing method that in process, carries out effective protective treatment, broccoli that the products obtained therefrom quality is high.
The technical scheme that the present invention solves its technical problem is: a kind of dehydrating processing method of broccoli comprises the following steps:
A. raw material is selected.Raw material adopts and meets the required kind of technological requirement, as outstanding, climing kind such as green, maturity, freshness, good colour, size evenly, do not have deformity, no disease and pest, big and plentiful, the spheroidal that has no mechanical damage, not loose, non-yellowing, do not bloom, broccoli that sphere is solid.Pollution-free, every indexs such as contained residues of pesticides, heavy metal, microorganism meet the food hygienic standard working specification;
B. blank: the excision bud is with the lower part cauline leaf;
C. clean: will excise bud earlier and carry out bubble cleaning under the circulating water with the broccoli of lower part cauline leaf, so that impurity such as thorough flush away silt, carrying out second road afterwards in the water that flows cleans, wherein the water that bubble cleans and the cleaning of second road is adopted is salt solution, to reach the debug effect, the mass percent concentration of used salt solution is 1.5～2%, in time changes when salt solution is dirty.Salt select for use health qualified add the iodine edible salt, the running water of pickle making meets national drinking water standard.Can regularly measure brine strength, according to circumstances can appropriateness add edible salt, keep the requirement of process stipulation;
D. dice: will be cut into fourth through cleaning the back broccoli;
E. blanching sterilising and enzyme inactivating: the broccoli that will be cut into fourth adds soda ash and makes the Ph value of blanching water be controlled at 8.0～9.0 with 97 ℃～99 ℃ hot water blanchings 120～180 seconds;
F. cooling: the broccoli after the blanching adopts the shower water that flows to be cooled to rapidly below 30 ℃, avoids variable color.
G. oven dry: in drying in oven, oven dry divides two stages with cooled broccoli, and phase I control temperature is at 77 ℃～83 ℃, and air quantity is 550m
3/ h～650m
3/ h, the time is 1.5～2 hours, stirs once every 10～15 minutes, breaks up caking; Second stage, the control temperature is at 57 ℃～63 ℃, and air quantity is 550m
3/ h～650m
3/ h stirred once every 20～30 minutes, went out baking after 3～4 hours.
H. select: the semi-finished product after will drying are selected again, choose foreign matters such as mashed, withered, the root base of a fruit, caking, hard stem, adustion variable color dish.
I. pack.Packing must be carried out in the workshop of the sanitation and hygiene of special use, adopts the monolayer plastic bag of individual layer 〉=0.06mm, fully sealing.
J. sealed and packed finished product is packed into and put in storage after the external packing, external packing adopts the two corrugations of outlet not have the nail carton, with the sealing of viscose glue " I " type.
Before packing, preferably earlier semi-finished product are carried out metal detection, sneak into wherein,, choose metallic foreign body if find have metallic foreign body to look through to avoid metallic foreign body.
In addition, in the J step, recommend to divide buttress to deposit earlier, treat microorganism detection qualified after big again buttress stack, and adopt the method for preserving of refrigeration, refrigerated storage temperature remains on 0～5 ℃.
Beneficial effect of the present invention is: (1). in cleaning process, adopt 1.5～2% salt solution to clean, reached good debug effect; (2). in blanching water, add soda ash, the acidity-basicity ph value that guarantees water is between 8.5～9, the effect that having played enlarges afforested area protects look and keep the broccoli nutritional labeling not run off, reach and destroy oxidizing ferment that causes the product brown stain and the purpose of killing pathogenic bacteria, improve vegetable tissue and color and luster, soften or the improvement institutional framework stable and improvement color and luster, the pollutant and the micro organism quantity of reduction broccoli; (3). oven dry is divided into two stages, by the convection current of heat-flash wind, improves energy utilization rate, shortens drying time, keeps the broccoli quality good.Remove the free water on most of broccoli surface in the phase I with the high heat of high wind, improve the thermal efficiency.When second stage is removed free water, remove in conjunction with water again, but bake and bank up with earth energy savings, prevent the moisture resorption, be beneficial to and control last product moisture well, avoid high temperature to make broccoli jaundice, adustion with low temperature.Compare with common heated-air drying technology, adopt the control measure of this two-stage, can shorten stoving time 1～2 hour, and improving greatly aspect color and luster, local flavor, the rehydration reproducibility.(4). the technique of refrigeration of product is avoided the sunlight direct irradiation and the brown stain of being heated, and compares color and luster with traditional room temperature preservation and keeps good, and vegetable tissue is fresh and tender, thereby makes product have certain local flavor, rehydration is Well-recovered, and storage time is of a specified duration.
(4) specific embodiment
Below in conjunction with the specific embodiment the present invention is described in further detail.
Embodiment one
A kind of dehydrating processing method of broccoli comprises the following steps:
A. raw material is selected.Raw material adopts and meets the required kind of technological requirement, as outstanding, climing kind such as green, maturity, freshness, good colour, size evenly, do not have deformity, no disease and pest, big and plentiful, the spheroidal that has no mechanical damage, not loose, non-yellowing, do not bloom, broccoli that sphere is solid.Pollution-free, every indexs such as contained residues of pesticides, heavy metal, microorganism meet the food hygienic standard working specification.
B. blank: the excision bud is with the lower part cauline leaf.
C. clean: will excise bud earlier and carry out bubble cleaning under the circulating water with the broccoli of lower part cauline leaf, i.e. bubbling simultaneously in the water that flows, broccoli is produced under the effect at bubble simultaneously under the washing away of water to roll, so that impurity such as thorough flush away silt, carry out second road afterwards and clean in the water that flows, wherein the water that bubble cleans and the cleaning of second road is adopted is salt solution, to reach the debug effect, the mass percent concentration of used salt solution is 1.5%, in time changes when salt solution is dirty.Salt select for use health qualified add the iodine edible salt, the running water of pickle making meets national drinking water standard.Regularly measure brine strength, according to circumstances can appropriateness add edible salt, keep the mass percent concentration of salt solution.Adopt salt solution to clean the debug effect that can reach good.
D. dice: will be cut into fourth through cleaning the back broccoli.
E. blanching sterilising and enzyme inactivating: the broccoli that will be cut into fourth adds soda ash and makes the Ph value of blanching water be controlled at 8.0 with 99 ℃ of hot water blanchings 120 seconds.In blanching water, add soda ash, and maintenance suitable substance P h value, the effect that having played enlarges afforested area protects look and keep the broccoli nutritional labeling not run off, reach and destroy oxidizing ferment that causes the product brown stain and the purpose of killing pathogenic bacteria, improve vegetable tissue and color and luster, soften or the improvement institutional framework stable and improvement color and luster, the pollutant and the micro organism quantity of reduction broccoli.
F. cooling: the broccoli after the blanching adopts the shower water that flows to be cooled to rapidly below 30 ℃, avoids variable color.
G. oven dry: in drying in oven, oven dry divides two stages with cooled broccoli, and phase I control temperature is at 81 ℃, and air quantity is 580m
3/ h, the time is 1.6 hours, stirs once every 15 minutes, breaks up caking; Second stage, the control temperature is at 59 ℃, and air quantity is 600m
3/ h stirred once every 28 minutes, went out baking after 3.2 hours.
H. select: the semi-finished product after will drying are selected again, choose foreign matters such as mashed, withered, the root base of a fruit, caking, hard stem, adustion variable color dish.
I. again semi-finished product are carried out metal detection, sneak into wherein,, choose metallic foreign body if find have metallic foreign body to look through to avoid metallic foreign body.
J. pack.Packing must be carried out in the workshop of the sanitation and hygiene of special use, adopts the monolayer plastic bag of individual layer 〉=0.06mm, fully sealing.
K. sealed and packed finished product is packed into and put in storage after the external packing, external packing adopts the two corrugations of outlet not have the nail carton, with the sealing of viscose glue " I " type, divide buttress to deposit during warehouse-in earlier, treat microorganism detection after qualified big again buttress stack, and adopt the method for preserving of refrigeration, refrigerated storage temperature remains on 5 ℃.
Embodiment two
A kind of dehydrating processing method of broccoli comprises the following steps:
A. raw material is selected.Raw material adopts and meets the required kind of technological requirement, as outstanding, climing kind such as green, maturity, freshness, good colour, size evenly, do not have deformity, no disease and pest, big and plentiful, the spheroidal that has no mechanical damage, not loose, non-yellowing, do not bloom, broccoli that sphere is solid.Pollution-free, every indexs such as contained residues of pesticides, heavy metal, microorganism meet the food hygienic standard working specification.
B. blank: the excision bud is with the lower part cauline leaf.
C. clean: will excise bud earlier and carry out bubble cleaning under the circulating water with the broccoli of lower part cauline leaf, so that impurity such as thorough flush away silt, carrying out second road afterwards in the water that flows cleans, wherein the water that bubble cleans and the cleaning of second road is adopted is salt solution, to reach the debug effect, the mass percent concentration of used salt solution is 1.8%, in time changes when salt solution is dirty.Salt select for use health qualified add the iodine edible salt, the running water of pickle making meets national drinking water standard.Regularly measure brine strength, according to circumstances can appropriateness add edible salt, keep the mass percent concentration of salt solution.Adopt salt solution to clean the debug effect that can reach good.
D. dice: will be cut into fourth through cleaning the back broccoli.
E. blanching sterilising and enzyme inactivating: the broccoli that will be cut into fourth adds soda ash and makes the Ph value of blanching water be controlled at 7.0 with 97 ℃ of hot water blanchings 160 seconds.In blanching water, add soda ash, and maintenance suitable substance P h value, the effect that having played enlarges afforested area protects look and keep the broccoli nutritional labeling not run off, reach and destroy oxidizing ferment that causes the product brown stain and the purpose of killing pathogenic bacteria, improve vegetable tissue and color and luster, soften or the improvement institutional framework stable and improvement color and luster, the pollutant and the micro organism quantity of reduction broccoli.
F. cooling: the broccoli after the blanching adopts the shower water that flows to be cooled to rapidly below 30 ℃, avoids variable color.
G. oven dry: in drying in oven, oven dry divides two stages with cooled broccoli, and phase I control temperature is at 77 ℃, and air quantity is 650m
3/ h, the time is 1.5 hours, stirs once every 10 minutes, breaks up caking; Second stage, the control temperature is at 63 ℃, and air quantity is 580m
3/ h stirred once every 30 minutes, went out baking after 4 hours.
H. select: the semi-finished product after will drying are selected again, choose foreign matters such as mashed, withered, the root base of a fruit, caking, hard stem, adustion variable color dish.
I. again semi-finished product are carried out metal detection, sneak into wherein,, choose metallic foreign body if find have metallic foreign body to look through to avoid metallic foreign body.
J. pack.Packing must be carried out in the workshop of the sanitation and hygiene of special use, adopts the monolayer plastic bag of individual layer 〉=0.06mm, fully sealing.
K. sealed and packed finished product is packed into and put in storage after the external packing, external packing adopts the two corrugations of outlet not have the nail carton, with the sealing of viscose glue " I " type, divide buttress to deposit during warehouse-in earlier, treat microorganism detection after qualified big again buttress stack, and adopt the method for preserving of refrigeration, refrigerated storage temperature remains on 1 ℃.
Embodiment three
A kind of dehydrating processing method of broccoli comprises the following steps:
A. raw material is selected.Raw material adopts and meets the required kind of technological requirement, as outstanding, climing kind such as green, maturity, freshness, good colour, size evenly, do not have deformity, no disease and pest, big and plentiful, the spheroidal that has no mechanical damage, not loose, non-yellowing, do not bloom, broccoli that sphere is solid.Pollution-free, every indexs such as contained residues of pesticides, heavy metal, microorganism meet the food hygienic standard working specification.
B. blank: the excision bud is with the lower part cauline leaf.
C. clean: will excise bud earlier and carry out bubble cleaning under the circulating water with the broccoli of lower part cauline leaf, so that impurity such as thorough flush away silt, carrying out second road afterwards in the water that flows cleans, wherein the water that bubble cleans and the cleaning of second road is adopted is salt solution, to reach the debug effect, the mass percent concentration of used salt solution is 2%, in time changes when salt solution is dirty.Salt select for use health qualified add the iodine edible salt, the running water of pickle making meets national drinking water standard.Regularly measure brine strength, according to circumstances can appropriateness add edible salt, keep the mass percent concentration of salt solution.Adopt salt solution to clean the debug effect that can reach good.
D. dice: will be cut into fourth through cleaning the back broccoli.
E. blanching sterilising and enzyme inactivating: the broccoli that will be cut into fourth adds soda ash and makes the Ph value of blanching water be controlled at 8.5 with 97 ℃ of hot water blanchings 180 seconds.In blanching water, add soda ash, and maintenance suitable substance P h value, the effect that having played enlarges afforested area protects look and keep the broccoli nutritional labeling not run off, reach and destroy oxidizing ferment that causes the product brown stain and the purpose of killing pathogenic bacteria, improve vegetable tissue and color and luster, soften or the improvement institutional framework stable and improvement color and luster, the pollutant and the micro organism quantity of reduction broccoli.
F. cooling: the broccoli after the blanching adopts the shower water that flows to be cooled to rapidly below 30 ℃, avoids variable color.
G. oven dry: in drying in oven, oven dry divides two stages with cooled broccoli, and phase I control temperature is at 80 ℃, and air quantity is 600m
3/ h, the time is 1.7 hours, stirs once every 12 minutes, breaks up caking; Second stage, the control temperature is at 57 ℃, and air quantity is 650m
3/ h stirred once every 20 minutes, went out baking after 3 hours.
H. select: the semi-finished product after will drying are selected again, choose foreign matters such as mashed, withered, the root base of a fruit, caking, hard stem, adustion variable color dish.
I. again semi-finished product are carried out metal detection, sneak into wherein,, choose metallic foreign body if find have metallic foreign body to look through to avoid metallic foreign body.
J. pack.Packing must be carried out in the workshop of the sanitation and hygiene of special use, adopts the monolayer plastic bag of individual layer 〉=0.06mm, fully sealing.
K. sealed and packed finished product is packed into and put in storage after the external packing, external packing adopts the two corrugations of outlet not have the nail carton, with the sealing of viscose glue " I " type, divide buttress to deposit during warehouse-in earlier, treat microorganism detection after qualified big again buttress stack, and adopt the method for preserving of refrigeration, refrigerated storage temperature remains on 2 ℃.
Embodiment four
A kind of dehydrating processing method of broccoli comprises the following steps:
A. raw material is selected.Raw material adopts and meets the required kind of technological requirement, as outstanding, climing kind such as green, maturity, freshness, good colour, size evenly, do not have deformity, no disease and pest, big and plentiful, the spheroidal that has no mechanical damage, not loose, non-yellowing, do not bloom, broccoli that sphere is solid.Pollution-free, every indexs such as contained residues of pesticides, heavy metal, microorganism meet the food hygienic standard working specification.
B. blank: the excision bud is with the lower part cauline leaf.
C. clean: will excise bud earlier and carry out bubble cleaning under the circulating water with the broccoli of lower part cauline leaf, so that impurity such as thorough flush away silt, carrying out second road afterwards in the water that flows cleans, wherein the water that bubble cleans and the cleaning of second road is adopted is salt solution, to reach the debug effect, the mass percent concentration of used salt solution is 1.6%, in time changes when salt solution is dirty.Salt select for use health qualified add the iodine edible salt, the running water of pickle making meets national drinking water standard.Regularly measure brine strength, according to circumstances can appropriateness add edible salt, keep the mass percent concentration of salt solution.Adopt salt solution to clean the debug effect that can reach good.
D. dice: will be cut into fourth through cleaning the back broccoli.
E. blanching sterilising and enzyme inactivating: the broccoli that will be cut into fourth adds soda ash and makes the Ph value of blanching water be controlled at 9.0 with 98 ℃ of hot water blanchings 135 seconds.In blanching water, add soda ash, and maintenance suitable substance P h value, the effect that having played enlarges afforested area protects look and keep the broccoli nutritional labeling not run off, reach and destroy oxidizing ferment that causes the product brown stain and the purpose of killing pathogenic bacteria, improve vegetable tissue and color and luster, soften or the improvement institutional framework stable and improvement color and luster, the pollutant and the micro organism quantity of reduction broccoli.
F. cooling: the broccoli after the blanching adopts the shower water that flows to be cooled to rapidly below 30 ℃, avoids variable color.
G. oven dry: in drying in oven, oven dry divides two stages with cooled broccoli, and phase I control temperature is at 83 ℃, and air quantity is 550m
3/ h, the time is 2 hours, stirs once every 13 minutes, breaks up caking; Second stage, the control temperature is at 60 ℃, and air quantity is 640m
3/ h stirred once every 22 minutes, went out baking after 3.5 hours.
H. select: the semi-finished product after will drying are selected again, choose foreign matters such as mashed, withered, the root base of a fruit, caking, hard stem, adustion variable color dish.
I. again semi-finished product are carried out metal detection, sneak into wherein,, choose metallic foreign body if find have metallic foreign body to look through to avoid metallic foreign body.
J. pack.Packing must be carried out in the workshop of the sanitation and hygiene of special use, adopts the monolayer plastic bag of individual layer 〉=0.06mm, fully sealing.
K. sealed and packed finished product is packed into and put in storage after the external packing, external packing adopts the two corrugations of outlet not have the nail carton, with the sealing of viscose glue " I " type, divide buttress to deposit during warehouse-in earlier, treat microorganism detection after qualified big again buttress stack, and adopt the method for preserving of refrigeration, refrigerated storage temperature remains on 3 ℃.
Embodiment five
A kind of dehydrating processing method of broccoli comprises the following steps:
A. raw material is selected.Raw material adopts and meets the required kind of technological requirement, as outstanding, climing kind such as green, maturity, freshness, good colour, size evenly, do not have deformity, no disease and pest, big and plentiful, the spheroidal that has no mechanical damage, not loose, non-yellowing, do not bloom, broccoli that sphere is solid.Pollution-free, every indexs such as contained residues of pesticides, heavy metal, microorganism meet the food hygienic standard working specification.
B. blank: the excision bud is with the lower part cauline leaf.
C. clean: will excise bud earlier and carry out bubble cleaning under the circulating water with the broccoli of lower part cauline leaf, so that impurity such as thorough flush away silt, carrying out second road afterwards in the water that flows cleans, wherein the water that bubble cleans and the cleaning of second road is adopted is salt solution, to reach the debug effect, the mass percent concentration of used salt solution is 1.7%, in time changes when salt solution is dirty.Salt select for use health qualified add the iodine edible salt, the running water of pickle making meets national drinking water standard.Regularly measure brine strength, according to circumstances can appropriateness add edible salt, keep the mass percent concentration of salt solution.Adopt salt solution to clean the debug effect that can reach good.
D. dice: will be cut into fourth through cleaning the back broccoli.
E. blanching sterilising and enzyme inactivating: the broccoli that will be cut into fourth adds soda ash and makes the Ph value of blanching water be controlled at 7.5 with 98 ℃ of hot water blanchings 175 seconds.In blanching water, add soda ash, and maintenance suitable substance P h value, the effect that having played enlarges afforested area protects look and keep the broccoli nutritional labeling not run off, reach and destroy oxidizing ferment that causes the product brown stain and the purpose of killing pathogenic bacteria, improve vegetable tissue and color and luster, soften or the improvement institutional framework stable and improvement color and luster, the pollutant and the micro organism quantity of reduction broccoli.
F. cooling: the broccoli after the blanching adopts the shower water that flows to be cooled to rapidly below 30 ℃, avoids variable color.
G. oven dry: in drying in oven, oven dry divides two stages with cooled broccoli, and phase I control temperature is at 82 ℃, and air quantity is 630m
3/ h, the time is 1.9 hours, stirs once every 14 minutes, breaks up caking; Second stage, the control temperature is at 62 ℃, and air quantity is 550m
3/ h stirred once every 25 minutes, went out baking after 3.8 hours.
H. select: the semi-finished product after will drying are selected again, choose foreign matters such as mashed, withered, the root base of a fruit, caking, hard stem, adustion variable color dish.
I. again semi-finished product are carried out metal detection, sneak into wherein,, choose metallic foreign body if find have metallic foreign body to look through to avoid metallic foreign body.
J. pack.Packing must be carried out in the workshop of the sanitation and hygiene of special use, adopts the monolayer plastic bag of individual layer 〉=0.06mm, fully sealing.
K. sealed and packed finished product is packed into and put in storage after the external packing, external packing adopts the two corrugations of outlet not have the nail carton, with the sealing of viscose glue " I " type, divide buttress to deposit during warehouse-in earlier, treat microorganism detection after qualified big again buttress stack, and adopt the method for preserving of refrigeration, refrigerated storage temperature remains on 0 ℃.
Embodiment six
A kind of dehydrating processing method of broccoli comprises the following steps:
A. raw material is selected.Raw material adopts and meets the required kind of technological requirement, as outstanding, climing kind such as green, maturity, freshness, good colour, size evenly, do not have deformity, no disease and pest, big and plentiful, the spheroidal that has no mechanical damage, not loose, non-yellowing, do not bloom, broccoli that sphere is solid.Pollution-free, every indexs such as contained residues of pesticides, heavy metal, microorganism meet the food hygienic standard working specification.
B. blank: the excision bud is with the lower part cauline leaf.
C. clean: will excise bud earlier and carry out bubble cleaning under the circulating water with the broccoli of lower part cauline leaf, so that impurity such as thorough flush away silt, carrying out second road afterwards in the water that flows cleans, wherein the water that bubble cleans and the cleaning of second road is adopted is salt solution, to reach the debug effect, the mass percent concentration of used salt solution is 1.8%, in time changes when salt solution is dirty.Salt select for use health qualified add the iodine edible salt, the running water of pickle making meets national drinking water standard.Regularly measure brine strength, according to circumstances can appropriateness add edible salt, keep the mass percent concentration of salt solution.Adopt salt solution to clean the debug effect that can reach good.
D. dice: will be cut into fourth through cleaning the back broccoli.
E. blanching sterilising and enzyme inactivating: the broccoli that will be cut into fourth adds soda ash and makes the Ph value of blanching water be controlled at 8.6 with 98 ℃ of hot water blanchings 150 seconds.In blanching water, add soda ash, and maintenance suitable substance P h value, the effect that having played enlarges afforested area protects look and keep the broccoli nutritional labeling not run off, reach and destroy oxidizing ferment that causes the product brown stain and the purpose of killing pathogenic bacteria, improve vegetable tissue and color and luster, soften or the improvement institutional framework stable and improvement color and luster, the pollutant and the micro organism quantity of reduction broccoli.
F. cooling: the broccoli after the blanching adopts the shower water that flows to be cooled to rapidly below 30 ℃, avoids variable color.
G. oven dry: in drying in oven, oven dry divides two stages with cooled broccoli, and phase I control temperature is at 82 ℃, and air quantity is 600m
3/ h, the time is 1.5 hours, stirs once every 10 minutes, breaks up caking; Second stage, the control temperature is at 62 ℃, and air quantity is 600m
3/ h stirred once every 25 minutes, went out baking after 4 hours.
H. select: the semi-finished product after will drying are selected again, choose foreign matters such as mashed, withered, the root base of a fruit, caking, hard stem, adustion variable color dish.
I. again semi-finished product are carried out metal detection, sneak into wherein,, choose metallic foreign body if find have metallic foreign body to look through to avoid metallic foreign body.
J. pack.Packing must be carried out in the workshop of the sanitation and hygiene of special use, adopts the monolayer plastic bag of individual layer 〉=0.06mm, fully sealing.
K. sealed and packed finished product is packed into and put in storage after the external packing, external packing adopts the two corrugations of outlet not have the nail carton, with the sealing of viscose glue " I " type, divide buttress to deposit during warehouse-in earlier, treat microorganism detection after qualified big again buttress stack, and adopt the method for preserving of refrigeration, refrigerated storage temperature remains on 5 ℃.
Claims (3)
1. the dehydrating processing method of a broccoli is characterized in that comprising the following steps:
A. raw material is selected;
B. blank: the excision bud is with the lower part cauline leaf;
C. clean: will excise bud earlier and carry out bubble cleaning under the circulating water with the broccoli of lower part cauline leaf, carrying out second road afterwards in the water that flows cleans, wherein the water that bubble cleans and the cleaning of second road is adopted is salt solution, the mass percent concentration of used salt solution is 1.5～2%, in time changes when salt solution is dirty;
D. dice: will be cut into fourth through cleaning the back broccoli;
E. blanching sterilising and enzyme inactivating: the broccoli that will be cut into fourth adds soda ash and makes the Ph value of blanching water be controlled at 8.0～9.0 with 97 ℃～99 ℃ hot water blanchings 120～180 seconds;
F. cooling: the broccoli after the blanching adopts the shower water that flows to be cooled to rapidly below 30 ℃;
G. oven dry: in drying in oven, oven dry divides two stages with cooled broccoli, and phase I control temperature is at 77 ℃～83 ℃, and air quantity is 550m
3/ h～650m
3/ h, the time is 1.5～2 hours, stirs once every 10～15 minutes, breaks up caking; Second stage, the control temperature is at 57 ℃～63 ℃, and air quantity is 550m
3/ h～650m
3/ h stirred once every 20～30 minutes, went out baking after 3～4 hours;
H. select: the semi-finished product after will drying are selected again, choose foreign matter;
I. pack;
J. sealed and packed finished product is packed into and put in storage after the external packing.
2. the dehydrating processing method of broccoli as claimed in claim 1 is characterized in that: at first semi-finished product were carried out metal detection before packing, if find have metallic foreign body to look through, choose metallic foreign body.
3. the dehydrating processing method of broccoli as claimed in claim 1 or 2, it is characterized in that: in the J step, with the warehouse-in refrigeration after the external packing of packing into of packaged finished product, Xian Fenduo deposits, treat microorganism detection after qualified big again buttress stack, refrigerated storage temperature remains on 0～5 ℃.
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| CN2007101565644A CN101156621B (en) | 2007-11-08 | 2007-11-08 | A cauliflower dewatering processing method |
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| CN2007101565644A CN101156621B (en) | 2007-11-08 | 2007-11-08 | A cauliflower dewatering processing method |
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| CN101156621B true CN101156621B (en) | 2011-04-13 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103315049B (en) * | 2013-06-15 | 2016-09-07 | 徐州天马敬安食品有限公司 | A kind of preparation method exporting fresh-keeping broccoli |
| CN103478222A (en) * | 2013-09-10 | 2014-01-01 | 兴化市绿禾食品有限公司 | Method for manufacturing dehydrated broccoli |
| CN103907847A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel method for preparing dehydrated cauliflower |
| CN104522556B (en) * | 2014-12-10 | 2018-01-02 | 神农架百草園生态科技有限公司 | A kind of processing method of balsamine |
| CN104542910B (en) * | 2015-01-23 | 2017-10-20 | 北京市农林科学院 | A kind of preparation method for the dehydration broccoli for being effectively retained glucosinolate |
| CN104839322A (en) * | 2015-05-26 | 2015-08-19 | 临沂市凯特莱环保设备有限责任公司 | Intelligent dehydrated vegetable production system |
| CN106819976A (en) * | 2016-12-31 | 2017-06-13 | 阜阳市春天食品有限公司 | A kind of quick-frozen semi-finished product broccoli |
| CN108041495A (en) * | 2017-11-15 | 2018-05-18 | 泰州市艾瑞斯克模具有限公司 | A kind of preparation method of vegetables semi-finished product |
| CN112167562A (en) * | 2020-09-03 | 2021-01-05 | 台州学院 | Broccoli dehydration processing method |
| CN114586957A (en) * | 2022-03-11 | 2022-06-07 | 安乡县农利农产品加工有限公司 | Appetizing pepper processing technology |
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