CN102266016A

CN102266016A - Processing method of dehydrated vegetable powder

Info

Publication number: CN102266016A
Application number: CN2011101827978A
Authority: CN
Inventors: 代付进
Original assignee: Guzhen County Jianyuan Fruit Vegetable Development Co Ltd
Current assignee: Guzhen County Jianyuan Fruit Vegetable Development Co Ltd
Priority date: 2011-06-30
Filing date: 2011-06-30
Publication date: 2011-12-07

Abstract

The invention provides a processing method of dehydrated vegetable powder. The method is characterized by comprising the following steps of: selecting and pick raw materials to classify, wherein vegetables with rich meat quality are selected, and the pest, rotten and dry parts are removed; washing, finishing and cutting the vegetables into slices, wherein the selected vegetables are washed in pure water, and finishing and cutting the vegetables into slices according to different vegetable varieties; blanching, wherein the finished cut vegetables are blanched for 40-60 minutes at 60-80 DEG C; drying the blanched vegetables for 4-6 hours by hot wind at 60-100 DEG C; crushing, wherein the dried vegetables are fed into a crusher to be crushed; and packaging, wherein the crushed vegetable powder is vacuum packaged. The dehydrated vegetable powder prepared by the processing method provided by the invention is healthy and clean; the edible palate is good; no preservative is added; nutrients are not changed; the rehydration performance is good; the weight is small; when being used, the dehydrated vegetable powder is soaked for 4-6 minutes by boiling water, and soaked for 10-20 minutes by clean water; and after being picked and drained, the dehydrated vegetable powder can be fried into various delicacies.

Description

The processing method of dehydrated vegetables powder

Technical field

The present invention relates to the agricultural byproducts processing technology, be specifically related to a kind of processing method of dehydrated vegetables powder.

Background technology

Raising along with people's living standard, with traditional cereal is that the starch food consumption figure at center go fromes bad to worse, the consumption figure of the animal protein that replaces, fat, particularly vegetables but increases with surprising rapidity, and vegetables have become indispensable important foodstuffs in our dietetic life.The vegetables water content is about about 90%, all brought sizable difficulty therefore for results, pinching, transportation, storage, management and even distribution and sale, the contradiction of confession, product, pin and intermediate link is quite sharp-pointed, how vegetables is carried out the science processing, preserves the cardinal task that has become and progress abundant concerning people's dietetic life.The technological means of maintenance of adopting at present and control quality of vegetable is quite a lot of, the storage of preserving moisture of all Tibetan such as normal temperature, cryopreservation, the plastics package storage, the chemical agent storage, the quick-freezing fresh-keeping storage, radiation exposure storage and CA air conditioned storage etc., reach the same goal by different routes, its purpose all is to provide desirable satisfied fresh vegetables to the consumer, yet there is the processing cost height in the technological means of existing control quality of vegetable, defectives such as fresh-keeping effect difference, therefore dehydrated vegetables arises, dehydrated vegetables claims the rehydration dish again, be to utilize the artificial a kind of dry vegetalbe sloughing most of moisture content and make that heats, need only when edible it is immersed in clear water and can restore, and keep the original color and luster of vegetables, nutrition and local flavor.Be used for dewatering vegetable at present, what have utilizes the direct airing of sunlight, air-dry dehydration, and having plenty of with the high pressure steam boiler is thermal source, the oven dry vegetables.Utilize sunlight directly to dry, be subjected to climatic effect bigger, lose time, the quality of vegetables is not high, and is that thermal source carries out dewatering vegetable with the high pressure steam boiler, big energy-consuming, and water is many, and safety coefficient is low, the cost height, the life-span is short.

Summary of the invention

Technical problem to be solved by this invention is to provide the processing method of a kind of green, nuisanceless, edible healthy dehydrated vegetables powder.

Technical problem to be solved by this invention realizes by the following technical solutions,

The processing method of dehydrated vegetables powder is characterized in that: may further comprise the steps,

1, raw material despecking classification is selected and is had that the vegetable variety that enriches meat is removed the disease worm, rotted, shrivelled part;

2, clean and repair and cut into slices, at first will pick the vegetables of choosing and in clear water, clean up, according to different vegetable varieties it is repaired section then;

3, blanching is placed on the vegetables after the finishing section under 60-80 ℃ the temperature blanching 40-60 minute;

4, heated-air drying, the vegetables that blanching is good are placed under 60-100 ℃ the temperature heated-air drying 4-6 hour;

5, pulverize, the vegetables after the heated-air drying are sent into crusher for crushing;

6, packing is carried out vacuum packaging with the Vegetable powder after pulverizing and is got final product.

The invention has the beneficial effects as follows: the dehydrated vegetables powder health of the present invention's preparation is clean, and eating mouth feel is good, does not add any anticorrisive agent, nutrition is constant, and rehydration is good, and is in light weight, boiling water soaked 4-6 minute in the time of edible, and clear water soaked 10-20 minute, can propagandize various delicacies after picking up drainage.

The specific embodiment

For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.

Embodiment 1

Select the fresh eggplant of 100kg, be cut into bulk or strip after cleaning up, with 70 ℃ temperature blanchings after 50 minutes, use 90 ℃ temperature heated-air drying 5 hours again, send into crusher for crushing after the drying, vacuum-packed then getting final product.

Embodiment 2

Select the 100kg fresh vegetable, be cut into strip or chopping after cleaning up, with 60 ℃ temperature blanchings after 40 minutes, use 60 ℃ temperature heated-air drying 6 hours again, send into crusher for crushing after the drying, vacuum-packed then getting final product.

Embodiment 3

Select the 100kg fresh pumpkin, be cut into bulk or strip after cleaning up, with 80 ℃ temperature blanchings after 60 minutes, use 90 ℃ temperature heated-air drying 6 hours again, send into crusher for crushing after the drying, vacuum-packed then getting final product.

More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in the foregoing description and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims

1. dewatering vegetable processing technology is characterized in that: may further comprise the steps,

A, the classification of raw material despecking are selected and are had that the vegetable variety that enriches meat is removed the disease worm, rotted, shrivelled part;

B, cleaning and finishing section clean up in clear water picking the vegetables of choosing among the step a, according to different vegetable varieties it are repaired section then;

C, blanching are placed on the vegetables after the finishing section among the step b under 60-80 ℃ the temperature blanching 40-60 minute;

D, heated-air drying are placed on the vegetables that blanching is good among the step c under 60-100 ℃ the temperature heated-air drying 4-6 hour;

E, pulverizing are sent the vegetables after the heated-air drying in the steps d into crusher for crushing;

F, packing are carried out vacuum packaging with the Vegetable powder after pulverizing among the step e and are got final product.