CN103636757A - Processing and preparing method of wild vegetables in vacuum freeze drying state - Google Patents

Abstract

The invention relates to a processing and preparing method of wild vegetables in a freeze drying state. The processing and preparing method is characterized in raw material cleaning, processing methods, vacuum freeze drying device use and processing and preparing method steps of the wild vegetables. The processing and preparing method mainly comprises the flowing steps: raw material cleaning, disinfection, washing, blanching, cooling, artificial draining, quick freezing, vacuum freeze drying, artificial grade sorting and damp-proof packing. According to the vacuum freeze drying wild vegetables processed and prepared by adopting the processing and preparing method, the original ecology nutrient content, appearance and taste of the wild vegetables are kept, the nutrient loss of the wild vegetable is minimized, the vacuum freeze drying wild vegetables can keep undiseased at the normal temperature for a long time and is light in hauled weight, stored at the normal temperature, convenient to eat, good in commodity, excellent in taste, and the like, and the problems that the wild vegetables are short in time to market in season and inconvenient to transport and store are solved.

Description

The processing and fabricating method of vacuum freeze drying wild vegetables

technical field:

The present invention relates to a kind of wild vegetables processing and fabricating method, particularly the processing and fabricating method of vacuum freeze drying wild vegetables.

background technology:

The procreation of wild vegetables long term growth is in the natural environments such as remote mountains, grassland, and vitality is strong, natural pollution-free.Nearly 80 kinds of whole nation wild vegetables, mainly contains fiddlehead, common vetch dish, Capsellabursa-pastoris(Linn.)Medic, ram's horn, monkey leg, thorn tender bud, thorn bent stick, Artemisia integrifolia, great Ye celery, shepherd's purse, day lily, mustard stalk, garden burnet, purslane, dandelion, potherb mustard, mountain maize, taberpsychine etc.

Wild vegetables has very high nutritive value, several mineral materials and the trace elements such as the fat that contains a large amount of needed by human body, protein and vitamin A, B1, B2, C, D, E.According to the theory of the traditional Chinese medical science " tonic ", wild vegetables has the effectiveness of prevention, alleviation and treatment to part disease, that wild vegetables has is clearing heat and detoxicating, improve constipation, prevent " three height " and strengthen the effects such as immunity, especially can expelling wind and activating blood flow, kidney deficiency and liver, soreness of waist and knee joint, flaccidity of feet and knees, moistening lung regulate the flow of vital energy, the qi-restoratives network that relaxes, hemostasis desinsection, prevent cancer, suppress cancer etc. that cardiovascular and cerebrovascular, diabetes, gout, constipation and other diseases are had to good " tonic " effect.

Because wild vegetables is gathered concentrated, the problems such as Time To Market is short, perishable, fresh-keeping difficulty are perplexing wild vegetables food processing enterprises always, traditional preserving type is: hyperthermia drying method, makes that wild vegetables color is withered and yellow, nutrition leak is large, soak time is long when edible, mouthfeel, commodity extreme difference; Pickled store method, make wild vegetables salt content excessive, easily produce the carcinogens such as nitrite, especially very big to the hidden danger of cardiovascular and cerebrovascular and Cardiac disease, What is more uses the violated articles for use such as industrial color stabilizer, additive, anticorrisive agent when fresh-keeping wild vegetables, easily causes the generation of various diseases in human body; Freeze preservation method, makes retain costs increase, nutrition leak, vegetable surface air-dry, and should not store and transport, and has the possibility of secondary pollution in processing and transportation.

summary of the invention:

Object of the present invention is exactly the defect existing for existing storage, processing and fabricating technology, and a kind of novel processing and fabricating method of vacuum freeze drying wild vegetables is provided, main processing and fabricating method step: a, raw material handling; b, sterilization cleans; c, blanching; D, cooling; E, artificial draining; F, quick-frozen; g, vacuum freeze drying; H, artificial level sorting; I, damp-prrof packing;

a, raw material handling: reject the rotten leaf of wild vegetables, the part that addles and go bad and do not meet quality and grade requirement, root can be cut away;

b, sterilization are cleaned: the wild vegetables after cleaning is rinsed with clear water, can put into after corresponding solution is sterilized and clean with clear water, solution can be 0.5%-1.5% hydrochloric acid solution, 0.1% liquor potassic permanganate, the liquor natrii hypochloritis of 100ppm-300ppm;

c, blanching: the wild vegetables after sterilization is cleaned is put into boiling water blanching wild vegetables 1-2 minutes;

d, cooling: the wild vegetables after blanching is put into rapidly to cold water and lower the temperature, while reaching normal temperature, pull out;

e, artificial draining: cooled wild vegetables surface moisture drop is clean;

f, quick-frozen: the wild vegetables after cooling draining is put into the quick freezing repository quick-frozen 4-10 hours of subzero 30 degrees Celsius-subzero 40 degrees Celsius, is made wild vegetables central temperature be reduced to rapidly subzero 30 degrees Celsius---between subzero 35 degrees Celsius;

g, vacuum freeze drying: the good wild vegetables of quick-frozen is put into the vacuum in-bin drying 10-15 hours of vacuum 40pa-133pa, Temperature Setting is between 70 degrees Celsius-40 degrees Celsius, makes the water content of wild vegetables lower than 3%-5%;

h, artificial level sorting:by the artificial level sorting of the wild vegetables after vacuum freeze drying;

i, damp-prrof packing: wild vegetables after artificial level sorting is packed in double-deck moistureproof thick plastic bag, the vacuum freeze drying wild vegetables of Different Package.

feature of the present invention:

Wild vegetables is by after vacuum freeze drying, and water content, below 3%-5%,, containing 95% above pure natural solid content, has farthest retained the nutritional labeling in vegetables, color and luster and shape.

accompanying drawing explanation:nothing.

the specific embodiment:

A processing and fabricating method for vacuum freeze drying wild vegetables, is characterized in that raw material handling, processing method, the vacuum freeze of wild vegetables used and processing and fabricating method step, main processing and fabricating method step: a, raw material handling; b, sterilization cleans; c, blanching; D, cooling; E, artificial draining; F, quick-frozen; g, vacuum freeze drying; H, artificial level sorting; I, damp-prrof packing;

a, raw material handling: reject the rotten leaf of wild vegetables, the part that addles and go bad and do not meet quality and grade requirement, root can be cut away;

b, sterilization are cleaned: the wild vegetables after cleaning is rinsed with clear water, can put into after corresponding solution is sterilized and clean with clear water, solution can be 0.5%-1.5% hydrochloric acid solution, 0.1% liquor potassic permanganate, the liquor natrii hypochloritis of 100ppm-300ppm;

c, blanching: the wild vegetables after sterilization is cleaned is put into boiling water blanching wild vegetables 1-2 minutes;

d, cooling: the wild vegetables after blanching is put into rapidly to cold water and lower the temperature, while reaching normal temperature, pull out;

e, artificial draining: cooled wild vegetables surface moisture drop is clean;

f, quick-frozen: the wild vegetables after cooling draining is put into the quick freezing repository quick-frozen 4-10 hours of subzero 30 degrees Celsius-subzero 40 degrees Celsius, is made wild vegetables central temperature be reduced to rapidly subzero 30 degrees Celsius---between subzero 35 degrees Celsius;

g, vacuum freeze drying: the good wild vegetables of quick-frozen is put into the vacuum in-bin drying 10-15 hours of vacuum 40pa-133pa, Temperature Setting is between 70 degrees Celsius-40 degrees Celsius, makes the water content of wild vegetables lower than 3%-5%;

h, artificial level sorting:by the artificial level sorting of the wild vegetables after vacuum freeze drying;

i, damp-prrof packing: wild vegetables after artificial level sorting is packed in double-deck moistureproof thick plastic bag, the vacuum freeze drying wild vegetables of Different Package.

The ecosystem nutrient content, mode of appearance and the mouthfeel that by the vacuum freeze drying wild vegetables of processing and fabricating of the present invention, had both kept wild vegetables, farthest reduce the loss of wild vegetables nutrition, matter for a long time at normal temperatures can remain unchanged again, have that hauled weight is light simultaneously, the feature such as normal temperature storage, instant, commodity are good, excellent taste, reversed wild vegetables Time To Market in season short, transport, preserve inconvenient problem.In production process, do not add any anticorrisive agent, color stabilizer and food additives, guaranteed the green of wild vegetables, the product performance of organic and ecosystem; And the advantages such as it is good to have rehydration, eating method diversity, have also alleviated the present situation of northern area vegetables scarcity in winter to a certain extent, met that modern is fertile to green, organic, ecosystem, pulverised, the demand of zero agricultural chemicals food simultaneously.

Claims (1)

1. a processing and fabricating method for vacuum freeze drying wild vegetables, is characterized in that raw material handling, processing method, the vacuum freeze of wild vegetables used and processing and fabricating method step, main processing and fabricating method step: a, raw material handling; b, sterilization cleans; c, blanching; D, cooling; E, artificial draining; F, quick-frozen; g, vacuum freeze drying; H, artificial level sorting; I, damp-prrof packing;

a, raw material handling: reject the rotten leaf of wild vegetables, the part that addles and go bad and do not meet quality and grade requirement, root can be cut away;

b, sterilization are cleaned: the wild vegetables after cleaning is rinsed with clear water, can put into after corresponding solution is sterilized and clean with clear water, solution can be 0.5%-1.5% hydrochloric acid solution, 0.1% liquor potassic permanganate, the liquor natrii hypochloritis of 100ppm-300ppm;

c, blanching: the wild vegetables after sterilization is cleaned is put into boiling water blanching wild vegetables 1-2 minutes;

d, cooling: the wild vegetables after blanching is put into rapidly to cold water and lower the temperature, while reaching normal temperature, pull out;

e, artificial draining: cooled wild vegetables surface moisture drop is clean;

f, quick-frozen: the wild vegetables after cooling draining is put into the quick freezing repository quick-frozen 4-10 hours of subzero 30 degrees Celsius-subzero 40 degrees Celsius, is made wild vegetables central temperature be reduced to rapidly subzero 30 degrees Celsius---between subzero 35 degrees Celsius;

g, vacuum freeze drying: the good wild vegetables of quick-frozen is put into the vacuum in-bin drying 10-15 hours of vacuum 40pa-133pa, Temperature Setting is between 70 degrees Celsius-40 degrees Celsius, makes the water content of wild vegetables lower than 3%-5%;

h, artificial level sorting:by the artificial level sorting of the wild vegetables after vacuum freeze drying;

i, damp-prrof packing: wild vegetables after artificial level sorting is packed in double-deck moistureproof thick plastic bag, the vacuum freeze drying wild vegetables of Different Package.