CN104489531A - Dried vegetable preparation method - Google Patents
Dried vegetable preparation method Download PDFInfo
- Publication number
- CN104489531A CN104489531A CN201410679278.6A CN201410679278A CN104489531A CN 104489531 A CN104489531 A CN 104489531A CN 201410679278 A CN201410679278 A CN 201410679278A CN 104489531 A CN104489531 A CN 104489531A
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- Prior art keywords
- minutes
- drying
- turning
- dried vegetable
- humidity
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 21
- 244000000626 Daucus carota Species 0.000 claims abstract description 6
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 241000196324 Embryophyta Species 0.000 claims description 8
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 5
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 5
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 210000000936 intestine Anatomy 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 235000011293 Brassica napus Nutrition 0.000 abstract 1
- 240000007124 Brassica oleracea Species 0.000 abstract 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 1
- 240000008100 Brassica rapa Species 0.000 abstract 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 230000005587 bubbling Effects 0.000 abstract 1
- 239000012634 fragment Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000178993 Brassica juncea Species 0.000 description 2
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002924 anti-infective effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000000605 extraction Methods 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
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a dried vegetable preparation method which is composed of the following steps: selecting fresh The present invention discloses a dried vegetable preparation method which is composed of the following steps: selecting fresh cabbages, white turnips and carrots, removing the roots and rotten leaves of the vegetables, cutting the vegetables into fragments with a length of 2-3 cm, sunshine withering, bubbling, rinsing, dehydrating, enzyme deactivating using a heat breeze and a cool breeze, shaking with sieves; opening the stocking door of the equipment, putting the dried items, closing the door, turning on the power switch, inputting the minimum humidity of the equipment warehouse, drying and heating to a temperature of 60 DEG C for 30 minutes, turning on the intake fan and exhaust fan for 15 minutes when the humidity of the equipment warehouse reaches the desired humidity of the drying products (ranging from 15 to 30 for each different product), turning off the intake fan and the exhaust fan, and sterilizing, drying and heating the warehouse to a temperature of 120 DEG C for 60 minutes, turning on the intake fan and the exhaust fan for 15 minutes; turning off the power, opening the equipment warehouse, putting an equipment external frame rail, taking out the drying rack using a detacher, drying at a temperature of 40 plus or minus 1 DEG C to remove moisture, fine selecting, vacuum packaging, light inspecting, incasing and storing the finished products. The dried vegetable preparation method can maintain the quality of vegetables, and is good for storage and convenient for transportation. The dried vegetable can promote the digestion of stomach and intestines, increase appetite, moisten intestines and free stools, belongs a natural food for all ages, and has a great health-care value and a promotional market.
Description
Technical field:
The invention belongs to the technical field that dry vegetalbe makes, be specifically related to a kind of preparation method of dried vegetable.
Background technology:
Dried vegetable, as the term suggests, dry form with fresh Chinese cabbage, ternip, carrot exactly.Dried vegetable is containing crude fibre, and can nourish heart tune blood, and relieving restlessness is quenched the thirst, effect that the dry heat extraction that disappears, tonneau stomach, lower gas help digestion.Containing vitamin A, B family vitamin and a large amount of ascorbic acid, Vc is very abundant with dimension D.Concrete effect produces refreshing effect to the mind, and is active very strong reducing substances, participates in the oxidation-reduction process that body is important, can increase oxygen content in brain, excite brain to the utilization of oxygen, produce refreshing effect to the mind, the effect of relieving fatigue.Secondly also have the merit of removing toxicity for detumescence, the anti-infective and prophylactic generation of energy, the toxicity of anti-bacteria toxin, promotes wound healing, can be used to supplemental treatment infectious diseases.Also have the effect of appetite-stimulating indigestion-relieving, because leaf mustard has a kind of special delicate flavour and fragrance after pickling, stomach, intestinal digestion function can be promoted, improve a poor appetite, can be used to appetizing, help digest.Finally can also improving eyesight profit diaphragm, wide intestines defaecation, be because of leaf mustard organize more thick and stiff, containing carrotene and a large amount of edible cellulose, therefore have the effect of improving eyesight and wide intestines defaecation, can be used as the anti-dietotherapy good merchantable brand treated constipation, be especially suitable for the elderly and habitual secret person edible.But also do not have one both can keep dried vegetable quality at present, can be good at again storing the science preparation method that often has of the four seasons.
Summary of the invention;
Object of the present invention is exactly just to above the deficiencies in the prior art, provides a kind of preparation method of dried vegetable.
Technical scheme of the present invention is achieved in that the preparation method of described dried vegetable, comprises the following steps.
1. primary election: select fresh Chinese cabbage, ternip, carrot to remove root, rotten vegetable leaf, segment 2-3cm, air blue;
2. choosing in, cleaning, race is blown, drip washing, dehydration, and hot breeze is blue or green, and cool breeze is blue or green, and sieve shakes:
3. dry: open drying plant and to stock up door, put drying article well, close drying plant to stock up door, power-on switch, the minimum humidity number in input equipment storehouse, oven dry is heated to 60 DEG C, after 30 minutes, when equipment compartment humidity display reaches the humidity of drying needed for product (each product is different, and itemize general 5--15), open air inlet fan, air exhauster 15 minutes, close air inlet fan, air exhauster, sterilizing, oven dry are heated to 120 DEG C, after 60 minutes → open air inlet fan, air exhauster 15 minutes, powered-down:
4. locate stove: open equipment compartment, the external frame rail of place apparatus, with deviating to dry product frame, temperature 40 DEG C ± 1 is gone in airing, selected, vacuum packaging, and lamp is examined, vanning, both finished product warehouse-in.
Fresh Chinese cabbage, ternip, carrot are dried and form by the present invention, both dried vegetable quality can be kept, can be good at again storing, convenient transportation, the four seasons often have, instant, have and promote stomach, intestinal digestion function, improve a poor appetite, wide intestines defaecation, belong to old and young suitable natural food of holding concurrently, have great health value and promote market.
Detailed description of the invention:
Embodiment 1
The preparation method of described dried vegetable.Comprise the following steps.
1. primary election: select fresh Chinese cabbage, remove root, rotten vegetable leaf, segment 2-3cm, air blue;
2. choosing in, cleaning, race is blown, drip washing, dehydration, and hot breeze is blue or green, and cool breeze is blue or green, and sieve shakes:
3. dry: open drying plant and to stock up door, put drying article well, close drying plant to stock up door, power-on switch, the minimum humidity number in input equipment storehouse, oven dry is heated to 60 DEG C, after 30 minutes, when equipment compartment humidity display reaches the humidity of drying needed for product (each product is different, and itemize general 5--15), open air inlet fan, air exhauster 15 minutes, close air inlet fan, air exhauster, sterilizing, oven dry are heated to 120 DEG C, after 60 minutes → open air inlet fan, air exhauster 15 minutes, powered-down:
4. locate stove: open equipment compartment, the external frame rail of place apparatus, with deviating to dry product frame, temperature 40 DEG C ± 1 is gone in airing, selected, vacuum packaging, and lamp is examined, vanning, both finished product warehouse-in.
Embodiment 2
The preparation method of described dried vegetable, comprises the following steps.
1. primary election: select new ternip, carrot removes dish leaf, air blue;
2. choosing in, cleaning, chopping (section), race is blown, drip washing, dehydration, and hot breeze is blue or green, and cool breeze is blue or green, and sieve shakes:
3. dry: open drying plant and to stock up door, put drying article well, close drying plant to stock up door, power-on switch, the minimum humidity number in input equipment storehouse, oven dry is heated to 60 DEG C, after 30 minutes, when equipment compartment humidity display reaches the humidity of drying needed for product (each product is different, and itemize general 5--15), open air inlet fan, air exhauster 15 minutes, close air inlet fan, air exhauster, sterilizing, oven dry are heated to 130 DEG C, after 60 minutes → open air inlet fan, air exhauster 15 minutes, powered-down:
4. locate stove: open equipment compartment, the external frame rail of place apparatus, with deviating to dry product frame, temperature 40 DEG C ± 1 is gone in airing, selected, vacuum packaging, and lamp is examined, vanning, both finished product warehouse-in.
Claims (1)
1. a preparation method for dried vegetable, its feature comprises the following steps:
1. primary election: select fresh Chinese cabbage, ternip, carrot to remove root, rotten vegetable leaf, segment 2-3cm, air blue;
2. choosing in, cleaning, race is blown, drip washing, dehydration, and hot breeze is blue or green, and cool breeze is blue or green, and sieve shakes:
3. dry: open drying plant and to stock up door, put drying article well, close drying plant to stock up door, power-on switch, the minimum humidity number in input equipment storehouse, oven dry is heated to 60 DEG C, after 30 minutes, when equipment compartment humidity display reaches the humidity of drying needed for product (each product is different, and itemize general 5--15), open air inlet fan, air exhauster 15 minutes, close air inlet fan, air exhauster, sterilizing, oven dry are heated to 120 DEG C, after 60 minutes → open air inlet fan, air exhauster 15 minutes, powered-down:
4. locate stove: open equipment compartment, the external frame rail of place apparatus, with deviating to dry product frame, temperature 40 DEG C ± 1 is gone in airing, selected, vacuum packaging, and lamp is examined, vanning, both finished product warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410679278.6A CN104489531A (en) | 2014-11-14 | 2014-11-14 | Dried vegetable preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410679278.6A CN104489531A (en) | 2014-11-14 | 2014-11-14 | Dried vegetable preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489531A true CN104489531A (en) | 2015-04-08 |
Family
ID=52931064
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410679278.6A Pending CN104489531A (en) | 2014-11-14 | 2014-11-14 | Dried vegetable preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489531A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995725A (en) * | 2016-06-08 | 2016-10-12 | 阳泉万紫农业开发有限公司 | Preparation method of stir-fried brassica juncea root shreds |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077164A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Dried carrot |
| CN102362614A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method for dried carrot product |
| CN103385431A (en) * | 2013-07-04 | 2013-11-13 | 陈武义 | Preparation method for dried carrot |
| CN103636756A (en) * | 2013-11-26 | 2014-03-19 | 大连鹤菲英博科技有限公司 | Method for drying radish based on changed temperature |
-
2014
- 2014-11-14 CN CN201410679278.6A patent/CN104489531A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077164A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Dried carrot |
| CN102362614A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method for dried carrot product |
| CN103385431A (en) * | 2013-07-04 | 2013-11-13 | 陈武义 | Preparation method for dried carrot |
| CN103636756A (en) * | 2013-11-26 | 2014-03-19 | 大连鹤菲英博科技有限公司 | Method for drying radish based on changed temperature |
Non-Patent Citations (1)
| Title |
|---|
| 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995725A (en) * | 2016-06-08 | 2016-10-12 | 阳泉万紫农业开发有限公司 | Preparation method of stir-fried brassica juncea root shreds |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150408 |