CN103918777A - Dehydration dry-cure processing technology for asparagus lettuce - Google Patents
Dehydration dry-cure processing technology for asparagus lettuce Download PDFInfo
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- CN103918777A CN103918777A CN201410168865.9A CN201410168865A CN103918777A CN 103918777 A CN103918777 A CN 103918777A CN 201410168865 A CN201410168865 A CN 201410168865A CN 103918777 A CN103918777 A CN 103918777A
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- asparagus lettuce
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Abstract
The invention relates to a dehydration dry-cure processing technology for asparagus lettuce. The technology comprises the following steps: selecting fresh and clean asparagus lettuce with suitable ripeness as raw material; eliminating yellow leaves, old leaves, disease leaves, scabs, deformity and worm sting of the asparagus lettuce; cleaning dirt on the surface of the asparagus lettuce, peeling, and slicing into strips and blocks; putting the washed asparagus lettuce strips and blocks into a salt and sugar mixed solution for blanching, wherein the blanching temperature is 88 DEG C and the blanching time is 80s; putting into a clean water basin and cooling to room temperature; putting into a drying box, rapidly drying at different temperatures in three stages by adopting hot air, during the first stage, the drying temperature is 60 DEG C and the drying time is 40 minutes, during the second stage, the drying temperature is 70 DEG C and the drying time is 50 minutes, and during the third stage, the drying temperature is 80 DEG C and the drying time is 20 minutes; performing vacuum packaging in the dark place, and thus obtaining the product. According to the invention, the work procedures including slicing, soaking and dehydrating are reduced, so that the cost is saved, the time is saved, the efficiency and the benefit are greatly improved, the smell is good, the blanching with mixed solution of salt and sugar is adopted, and the cooling with clean water is also adopted, so that the original color, flavor and nutritional ingredients of the asparagus lettuce are maintained to the maximum.
Description
Technical field
The present invention relates to a kind of asparagus lettuce dewatering drying processing technology, belong to vegetables processing technique field.
Background technology
Dehydration asparagus lettuce both can retain the original color of fresh vegetables, had again desirable fast rehydrating, was the important source material of instant food, along with expanding economy, growth in the living standard, the quickening of rhythm of life, instant food is more and more welcome, and demand is also increasing day by day.To increasing farmers' income, extend vegetables industry chain, to improve the local economy source of tax revenue significant.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of asparagus lettuce dewatering drying processing technology.
The present invention is achieved by the following technical solutions:
A kind of asparagus lettuce dewatering drying processing technology, comprises the following steps:
(1) raw material is selected the asparagus lettuce of ripe suitable, fresh and tender cleaning;
(2) reject the yellow leaf of asparagus lettuce, Lao Ye, sick leaf, scab, deformity, small holes caused by worms;
(3) clean asparagus lettuce surface earth, the bulk of removing the peel, cut into inch strips;
(4) put into the blanching of salt sugar mixed liquor, 88 DEG C of blanching temperatures, blanching time 80s by cleaning the block asparagus lettuce of cutting into inch strips;
(5) put into clear water reserviors and be cooled to normal temperature;
(6) enter drying baker, adopt three sections of alternating temperature rapid draings of hot blast:
First paragraph: 60 DEG C, drying time 40 minutes,
Second segment: 70 DEG C of drying times 50 minutes,
The 3rd section: 80 DEG C of drying times 20 minutes;
(7) take lucifuge vacuum packaging.
The preparation method of described salt sugar mixed liquor is: often making 100ml salt sugar mixed liquor raw material and weight thereof used is salt 5-8g, sugared 6-12g; Each raw material of above-mentioned weight portion is put into 100ml normal-temperature water and stir and obtain salt sugar mixed liquor.
Adopt the beneficial effect of technique scheme to be:
The present invention has reduced segment, immersion and dehydration three process, cost-saving, save time, efficiency, benefit significantly improve, and the original color of retained fresh vegetables of producing, has again desirable fast rehydrating, it is the important source material of instant food, smell delicate fragrance, adopts salt, sugared mixed liquor blanching clear water cooling processing technology, keeps to greatest extent original color and luster, local flavor and the nutritional labeling of asparagus lettuce.
Detailed description of the invention
A kind of asparagus lettuce dewatering drying processing technology, comprises the following steps:
(1) raw material is selected the asparagus lettuce of ripe suitable, fresh and tender cleaning;
(2) reject the yellow leaf of asparagus lettuce, Lao Ye, sick leaf, scab, deformity, small holes caused by worms;
(3) clean asparagus lettuce surface earth, the bulk of removing the peel, cut into inch strips;
(4) put into the blanching of salt sugar mixed liquor, 88 DEG C of blanching temperatures, blanching time 80s by cleaning the block asparagus lettuce of cutting into inch strips;
(5) put into clear water reserviors and be cooled to normal temperature;
(6) enter drying baker, adopt three sections of alternating temperature rapid draings of hot blast:
First paragraph: 60 DEG C, drying time 40 minutes,
Second segment: 70 DEG C of drying times 50 minutes,
The 3rd section: 80 DEG C of drying times 20 minutes;
(7) take lucifuge vacuum packaging.
The preparation method of described salt sugar mixed liquor is: often making 100ml salt sugar mixed liquor raw material and weight thereof used is salt 5-8g, sugared 6-12g; Each raw material of above-mentioned weight portion is put into 100ml normal-temperature water and stir and obtain salt sugar mixed liquor.
Process principle of the present invention:
1, by processing and fabricatings such as the washing of fresh asparagus lettuce process, stripping and slicing, oven dry, slough a kind of dry vegetalbe of making after most of moisture in asparagus lettuce.Original color and luster and nutritional labeling remain unchanged substantially, and chlorophyll and vitamin still can be preserved.Both be easy to storage and transport, and can have effectively regulated again vegetables to produce dull and rush season joint.When edible, need only and immersed in clear water and can restore, and retain the original color and luster of vegetables, nutrition and local flavor.
2, adopt salt, sugared mixed liquor blanching clear water cooling processing technology, keep to greatest extent color and luster, local flavor, nutritional labeling etc.
3, be dried and take three sections of alternating temperature rapid draings of hot blast.
The asparagus lettuce physical and chemical index that the present invention produces: salinity 1-3%, rehydration 6-10 minutes at 5-10%, 25 DEG C of water content.
Claims (2)
1. an asparagus lettuce dewatering drying processing technology, is characterized in that comprising the following steps:
(1) raw material is selected the asparagus lettuce of ripe suitable, fresh and tender cleaning;
(2) reject the yellow leaf of asparagus lettuce, Lao Ye, sick leaf, scab, deformity, small holes caused by worms;
(3) clean asparagus lettuce surface earth, the bulk of removing the peel, cut into inch strips;
(4) put into the blanching of salt sugar mixed liquor, 88 DEG C of blanching temperatures, blanching time 80s by cleaning the block asparagus lettuce of cutting into inch strips;
(5) put into clear water reserviors and be cooled to normal temperature;
(6) enter drying baker, adopt three sections of alternating temperature rapid draings of hot blast:
First paragraph: 60 DEG C, drying time 40 minutes,
Second segment: 70 DEG C of drying times 50 minutes,
The 3rd section: 80 DEG C of drying times 20 minutes;
(7) take lucifuge vacuum packaging.
2. asparagus lettuce dewatering drying processing technology according to claim 1, is characterized in that: the preparation method of described salt sugar mixed liquor is: often making 100ml salt sugar mixed liquor raw material and weight thereof used is salt 5-8g, sugared 6-12g; Each raw material of above-mentioned weight portion is put into 100ml normal-temperature water and stir and obtain salt sugar mixed liquor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410168865.9A CN103918777A (en) | 2014-04-25 | 2014-04-25 | Dehydration dry-cure processing technology for asparagus lettuce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410168865.9A CN103918777A (en) | 2014-04-25 | 2014-04-25 | Dehydration dry-cure processing technology for asparagus lettuce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103918777A true CN103918777A (en) | 2014-07-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410168865.9A Pending CN103918777A (en) | 2014-04-25 | 2014-04-25 | Dehydration dry-cure processing technology for asparagus lettuce |
Country Status (1)
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| CN (1) | CN103918777A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855495A (en) * | 2015-04-29 | 2015-08-26 | 桐城市牯牛背农业开发有限公司 | Flower-flavored dried cress processing technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3604377B2 (en) * | 2002-07-02 | 2004-12-22 | エルム食品株式会社 | Method for producing dried green vegetables or dried herbs, and dried green vegetables or dried herbs obtained by the production method |
| CN102077983A (en) * | 2010-12-04 | 2011-06-01 | 海通食品集团股份有限公司 | Compound colour conserving method for prolonging storage period of dehydrated lettuce slices |
| CN102362615A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method of dried asparagus lettuce product |
| CN103689065A (en) * | 2013-12-19 | 2014-04-02 | 何芳 | Method for preparing dehydrated onion |
-
2014
- 2014-04-25 CN CN201410168865.9A patent/CN103918777A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3604377B2 (en) * | 2002-07-02 | 2004-12-22 | エルム食品株式会社 | Method for producing dried green vegetables or dried herbs, and dried green vegetables or dried herbs obtained by the production method |
| CN102077983A (en) * | 2010-12-04 | 2011-06-01 | 海通食品集团股份有限公司 | Compound colour conserving method for prolonging storage period of dehydrated lettuce slices |
| CN102362615A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method of dried asparagus lettuce product |
| CN103689065A (en) * | 2013-12-19 | 2014-04-02 | 何芳 | Method for preparing dehydrated onion |
Non-Patent Citations (3)
| Title |
|---|
| 刘纪红: "乳糖在莴苣干制中的应用研究", 《食品研究与开发》 * |
| 江玲: "脱水莴苣片的护色工艺研究", 《干燥技术与设备》 * |
| 龙艳忠: "冷冻真空法生产脱水蔬菜工艺与设备", 《江西农机》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855495A (en) * | 2015-04-29 | 2015-08-26 | 桐城市牯牛背农业开发有限公司 | Flower-flavored dried cress processing technology |
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Application publication date: 20140716 |