CN103907847A - Novel method for preparing dehydrated cauliflower - Google Patents
Novel method for preparing dehydrated cauliflower Download PDFInfo
- Publication number
- CN103907847A CN103907847A CN201410131417.1A CN201410131417A CN103907847A CN 103907847 A CN103907847 A CN 103907847A CN 201410131417 A CN201410131417 A CN 201410131417A CN 103907847 A CN103907847 A CN 103907847A
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- cauliflower
- blanching
- raw material
- drying
- look
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- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title claims abstract description 34
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000007864 aqueous solution Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000002985 plastic film Substances 0.000 claims abstract description 4
- 229920006255 plastic film Polymers 0.000 claims abstract description 4
- 238000007596 consolidation process Methods 0.000 claims description 3
- 238000011109 contamination Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a novel method for preparing a dehydrated cauliflower. The novel method disclosed by the invention comprises the following steps of: (1), pre-processing a raw material: washing the cauliflower as the raw material by using saline solution with the concentration of 0.1-0.3% by weight to remove silt and dirt on the surface of the cauliflower; (2), blanching: blanching by putting the cauliflower in NaOH aqueous solution with the concentration of 0.2% by weight at 80-90 DEG C for 1-2 min; (3), cooling: necessarily picking up the blanched cauliflower instantly, and transferring the cauliflower into a cold water tank to cool; (4), protecting colour: putting the cooled cauliflower in citric acid aqueous solution with the concentration of 0.05% by weight, and quenching for 3-6 min to protect colour; (5), draining: after protecting colour of the cauliflower, picking up the cauliflower to drain; (6), dehydrating and drying: keeping the temperature at 50-60 DEG C at the beginning of dehydrating, then, increasing the temperature to 70-80 DEG C, and decreasing the temperature to 50 DEG C after drying, wherein the drying and dehydrating time is 6-8 h; (7), packaging: packaging the cauliflower by using a plastic film.
Description
Technical field
The invention belongs to food processing technology field, more specifically relate to a kind of new method of preparing air-dried cauliflower.
Background technology
Cauliflower is also cauliflower, and choose dishes from a menu again flower or cauliflower, be a kind of vegetables of Cruciferae, is the mutation of wild cabbage.The head of cauliflower is white inflorescence, similar with the head of broccoli.Cauliflower is rich in Cobastab group, C.These one-tenth belong to water-soluble, are subject to thermosol and go out and run off, so boil the unsuitable high-temperature cooking of cauliflower, are also not suitable for poach.Originate in Mediterranean, its product organ is the bouquet that pure white, cripetura, fertile tender bud, spray, floral axis etc. are polymerized, and is that a kind of crude fiber content is few, and quality is fresh and tender, nutritious, local flavor deliciousness, and people like the vegetables of food.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of new method of preparing air-dried cauliflower is provided.
For achieving the above object, the present invention has taked following technical scheme:
Prepare a new method for air-dried cauliflower, comprise following technical step:
(1) pretreatment of raw material; Should select fresh and tender, consolidation, not loose, look pure white, free of contamination bouquet is raw material, rinse with the saline solution of 0.1～0.3% weight concentration, to remove the silt dirt etc. on cauliflower surface;
(2) blanching; Put into 80～90 ℃, the NaOH aqueous solution blanching of 0.2% weight concentration 1～2 minute;
(3) cooling; Cauliflower after blanching, must pick up immediately, moves in flowing cool water pond cooling;
(4) protect look; Cooled cauliflower is dropped in the aqueous citric acid solution of 0.05% weight concentration to cold soaking 3～6 minutes;
(5) draining; Raw material, through protecting after look, picks up and drains away the water immediately;
(6) dewatering drying; The temperature in advance of dewatering is 50～60 ℃, and centre is warmed up to 70～80 ℃, cools to 50 ℃ when fast drying finishes, and the drying and dehydrating time is 6～8 hours;
(7) packing; Plastic film packaging.
Compared with prior art, the preparation-obtained finished product of the present invention is Se Bai or micro-Huang, and nothing is gone mouldy, stain, free from insect pests, and moisture is less than 6%; There is preparation technology simple simultaneously, with low cost, the beneficial effects such as hygienic environment-protecting.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
Prepare a new method for air-dried cauliflower, comprise following technical step:
(1) pretreatment of raw material; Should select fresh and tender, consolidation, not loose, look pure white, free of contamination bouquet is raw material, rinse with the saline solution of 0.1～0.3% weight concentration, to remove the silt dirt etc. on cauliflower surface;
(2) blanching; Put into 80～90 ℃, the NaOH aqueous solution blanching of 0.2% weight concentration 1～2 minute;
(3) cooling; Cauliflower after blanching, must pick up immediately, moves in flowing cool water pond cooling;
(4) protect look; Cooled cauliflower is dropped in the aqueous citric acid solution of 0.05% weight concentration to cold soaking 3～6 minutes;
(5) draining; Raw material, through protecting after look, picks up and drains away the water immediately;
(6) dewatering drying; The temperature in advance of dewatering is 50～60 ℃, and centre is warmed up to 70～80 ℃, cools to 50 ℃ when fast drying finishes, and the drying and dehydrating time is 6～8 hours;
(7) packing; Plastic film packaging.
Claims (1)
1. a new method of preparing air-dried cauliflower, is characterized in that, comprises following technical step:
(1) pretreatment of raw material; Select fresh and tender, consolidation, not loose, look pure white, free of contamination cauliflower is raw material, rinses with the saline solution of 0.1～0.3% weight concentration, removes silt and the dirt on cauliflower surface;
(2) blanching; Put into 80～90 ℃, the NaOH aqueous solution blanching of 0.2% weight concentration 1～2 minute;
(3) cooling; Cauliflower after blanching, must pick up immediately, moves in flowing cool water pond cooling;
(4) protect look; Cooled cauliflower is dropped into cold soaking in the aqueous citric acid solution of 0.05% weight concentration and within 3～6 minutes, protect look;
(5) draining; Raw material, through protecting after look, picks up and drains away the water;
(6) dewatering drying; The temperature in advance of dewatering is 50～60 ℃, and centre is warmed up to 70～80 ℃, when dry end, cools to 50 ℃, and the drying and dehydrating time is 6～8 hours;
(7) packing; Plastic film packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410131417.1A CN103907847A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing dehydrated cauliflower |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410131417.1A CN103907847A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing dehydrated cauliflower |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103907847A true CN103907847A (en) | 2014-07-09 |
Family
ID=51034116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410131417.1A Pending CN103907847A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing dehydrated cauliflower |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103907847A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432018A (en) * | 2014-09-04 | 2015-03-25 | 贵州大自然科技有限公司 | Preparation method of dried palm buds |
| CN104522556A (en) * | 2014-12-10 | 2015-04-22 | 神农架百草園生态科技有限公司 | Processing method of impatiens balsamina |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095493A (en) * | 2007-07-17 | 2008-01-02 | 上海日溢农业科技有限公司 | Composite vegetable powder products and method for preparing the same |
| CN101156621A (en) * | 2007-11-08 | 2008-04-09 | 慈溪市蔬菜开发有限公司 | A west orchid dewatering processing method |
| CN102599232A (en) * | 2011-12-20 | 2012-07-25 | 酒泉西部农业科技有限公司 | Method by utilizing vacuum freeze drying technology to produce health cauliflower |
-
2014
- 2014-04-02 CN CN201410131417.1A patent/CN103907847A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095493A (en) * | 2007-07-17 | 2008-01-02 | 上海日溢农业科技有限公司 | Composite vegetable powder products and method for preparing the same |
| CN101156621A (en) * | 2007-11-08 | 2008-04-09 | 慈溪市蔬菜开发有限公司 | A west orchid dewatering processing method |
| CN102599232A (en) * | 2011-12-20 | 2012-07-25 | 酒泉西部农业科技有限公司 | Method by utilizing vacuum freeze drying technology to produce health cauliflower |
Non-Patent Citations (1)
| Title |
|---|
| 毕阳等: "《蔬菜制品加工工艺与配方》", 31 October 2006, article "《脱水花椰菜》", pages: 54 - 55 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432018A (en) * | 2014-09-04 | 2015-03-25 | 贵州大自然科技有限公司 | Preparation method of dried palm buds |
| CN104432018B (en) * | 2014-09-04 | 2016-05-18 | 贵州大自然科技股份有限公司 | A kind of preparation method of drying palm petal |
| CN104522556A (en) * | 2014-12-10 | 2015-04-22 | 神农架百草園生态科技有限公司 | Processing method of impatiens balsamina |
| 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 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140709 |