CN105962188A - Processing technology of dehydrated cabbages - Google Patents

Abstract

The invention discloses a dried cabbage processing technology, which comprises the following steps: (1) cutting into strips: washing the fresh cabbage and cutting it into long strips; (2) blanching: putting the sliced cabbage in hot water to scald (3) Overwater: Soak the blanched cabbage in the quality improvement solution for 30-60 minutes, remove and drain; (4) Knead: Spread the overwatered cabbage in the sun, wait for Rub at least 2 times when the skin is dry, and then rub it again after 2~3 hours; (5) drying: drying the rubbed cabbage in the sun for 2~3 days; (6) Titian: drying the dried cabbage Dry at 70-80°C until the water content is 3-4%, then cool down; (7) Return to soft packaging: spread the fragrant cabbage at 5-10°C until the water content is 5-8%. Dried cabbage is packaged. The process step of the invention is simple, easy to implement, and the obtained product has uniform color, is not brittle, not fragile, and has good flavor.

Description

A kind of dry processing technology of cabbage

technical field

The invention relates to the technical field of food processing, in particular to a process for processing dried cabbage.

Background technique

Cabbage (cabbage), the scientific name is head cabbage, and head cabbage (Brassica oleracea L.var. Also known as cabbage, cabbage, pimple white, cabbage, cabbage, cabbage, lotus white, etc. Herbs biennial, pink-cream. Dwarf and stout annual stems are fleshy, unbranched, green or gray-green. The basal leaves are numerous, thick, wrapped in layers into spherical bodies, oblate, 10-30 cm in diameter or larger, milky white or light green; originated from the Mediterranean coast, and began to be introduced to China in the 16th century. Because of its cold resistance, disease resistance, strong adaptability, easy storage and transportation, high yield, and good quality, it is widely cultivated throughout China. It is one of the main vegetables in spring, summer, and autumn in Northeast, Northwest, and North China. However, about 90% of the composition of cabbage is water, and it cannot be stored for a long time. Its current main use method is fresh food, and other processed forms are rarely seen.

Application publication number CN 102362617 A, the Chinese patent of application publication date 2012.02.29 discloses a processing method of dried cabbage products, including picking of raw materials, cleaning, disinfection, slicing, oven drying, sorting, random inspection, freezing and other steps , and finally packed into storage. This processing method has the following disadvantages: (1) The dried vegetable processing method adopts mechanical drying, resulting in a product flavor and taste far inferior to that of natural dried vegetables; (2) The high drying temperature easily destroys nutrients and flavor components, and the vegetable The dry color is uneven, which affects the sensory quality; (3) When kneading manually, it is very easy to cause the breakage of the cabbage and destroy its integrity, resulting in a low final yield of the product and affecting the sensory quality.

Contents of the invention

The present invention aims to solve the above-mentioned problems existing in the processing method of dried cabbage products in the prior art, and provides a dried cabbage processing technology with simple process steps, easy implementation and less nutritional loss. Crisp, not crumbly, good flavor.

In order to achieve the above object, the present invention adopts the following technical solutions:

A kind of cabbage vegetable dry processing technology of the present invention comprises the following steps:

(1) Cut into strips: Wash the fresh cabbage, cut into long strips, and set aside.

(2) Blanching: After blanching the sliced cabbage in hot water, remove and control the water. Blanching can remove the fishy smell of the cabbage itself, which is beneficial to improve the flavor. At the same time, the blanched cabbage is easier to knead.

(3) Overwater: Soak the blanched cabbage in the quality improvement solution for 30-60 minutes, then remove and drain. The quality improvement liquid can effectively improve the quality of the product, which is conducive to enhancing the value of the product.

(4) Kneading: Spread the watered cabbage in the sun, rub it at least 2 times when the skin is dry, and rub it again after 2~3 hours.

(5) Drying: Put the rubbed cabbage in the sun to dry for 2~3 days. Sun-dried to keep its original flavor as much as possible.

(6) Titian: Dry the sun-dried cabbage at a temperature of 70-80°C until the water content is 3-4%, then cool down. Titian is used to fully stimulate the flavor substances in the cabbage and greatly enhance its fragrance. The drying temperature should not be too high, otherwise it is easy to burn.

(7) Back-to-soft packaging: air-dry the fragrant cabbage at a temperature of 5-10°C until the moisture content is 5-8%, and then pack to obtain dried cabbage. Soften to keep the water content in the cabbage balanced, not brittle, and avoid breaking during packaging and storage.

Preferably, in step (1), the fresh cabbage is cut into strips with a width of 1-2 cm and a length of 3-5 cm.

Preferably, in step (2), the blanching temperature is 95-98°C, and the blanching time is 10-20s. The blanching temperature and blanching time are very important, otherwise the cabbage will be overcooked or overcooked, which is not conducive to kneading in the subsequent steps.

As a preference, in step (3), the quality improvement liquid is composed of the following components in mass percentage: 0.01~0.03% food grade sodium polyacrylate, 0.3~0.5% vitamin C, 0.03~0.05% calcium chloride, 1~ 3% white sugar, 0.1~0.2% phytic acid, 0.05~0.1% erythritol, and the balance is water. The improving solution in the present invention is the key point, wherein food-grade sodium polyacrylate can strengthen the tissue of cabbage to prevent it from breaking in the subsequent kneading step, so that it can maintain integrity; vitamin C has anti-oxidation effect and can prevent discoloration. However, vitamin C has poor stability and is easily oxidized and decomposed. Therefore, the present invention adds erythritol, which can not only protect vitamin C from being destroyed, but also effectively protect the loss of nutritional flavor substances such as vitamins in cabbage. Calcium plays a role in promoting penetration, which is conducive to the rapid penetration of various components into the cabbage. White sugar can not only remove the astringency, but also make the color of the dried cabbage brighter and more uniform, and improve its color quality. Phytic acid can inhibit the processing of cabbage. And the oxidative browning in the preservation process keeps the dried cabbage in good color, and has obvious anti-mold and fresh-keeping effect on the dried cabbage.

Preferably, in step (5), the drying temperature is 20-30°C.

Therefore, the present invention has following beneficial effect:

(1) A process for processing dried cabbage with simple process steps, easy implementation and less nutritional loss is provided. The obtained product is uniform in color, not brittle, not easy to break, and has good flavor;

(2) A quality improvement solution is disclosed, which can greatly improve the quality of dried cabbage through the synergistic cooperation of various components.

detailed description

The present invention will be further described below through specific embodiments.

In the present invention, unless otherwise specified, all equipment and raw materials can be purchased from the market or commonly used in this industry. The methods in the following examples, unless otherwise specified, are conventional methods in this field.

Example 1

(1) Cut into strips: Wash the fresh cabbage, cut into strips with a width of 1cm and a length of 3cm, and set aside;

(2) Blanching: Blanch the sliced cabbage in hot water at 95°C for 10 seconds, then remove and control the water;

(3) Overwater: soak the blanched cabbage in the quality improvement solution for 30 minutes, remove and drain. The quality improvement solution consists of the following components by mass percentage: 0.01% food grade sodium polyacrylate, 0.3% Vitamin C, 0.03% calcium chloride, 1% sugar, 0.1% phytic acid, 0.05% erythritol, and the balance is water;

(4) Kneading: Spread the watered cabbage in the sun, rub it at least 2 times when the skin is dry, and rub it again after 2 hours;

(5) Drying: put the kneaded cabbage in the sun for 2 days, and the drying temperature is 20°C;

(6) Titian: Dry the sun-dried cabbage at 70°C until the water content is 3%, then cool down;

(7) Back-to-soft packaging: air-dry the fragrant cabbage at a temperature of 5°C until the water content reaches 5, and then pack to obtain dried cabbage.

Example 2

(1) Cut into strips: Wash the fresh cabbage, cut into strips with a width of 2cm and a length of 5cm, and set aside;

(2) Blanching: Place the sliced cabbage in hot water at 98°C for 20 seconds, then remove and control the water;

(3) Overwater: Soak the blanched cabbage in the quality improvement solution for 60 minutes, remove and drain. The quality improvement solution consists of the following components by mass percentage: 0.03% food grade sodium polyacrylate, 0.5% Vitamin C, 0.05% calcium chloride, 3% white sugar, 0.2% phytic acid, 0.1% erythritol, and the balance is water;

(4) Kneading: Spread the watered cabbage in the sun, rub it at least 2 times when the skin is dry, and rub it again after 3 hours;

(5) Drying: Put the rubbed cabbage in the sun to dry for 3 days at a temperature of 30°C;

(6) Titian: Dry the sun-dried cabbage at 80°C until the water content is 4%, then cool down;

(7) Back-to-soft packaging: air-dry the fragrant cabbage at a temperature of 10°C until the water content reaches 8%, and then pack to obtain dried cabbage.

Example 3

(1) Cut into strips: Wash the fresh cabbage, cut into strips with a width of 1.5cm and a length of 4cm, and set aside;

(2) Blanching: Blanch the sliced cabbage in hot water at 96°C for 15 seconds, then remove and control the water;

(3) Overwater: soak the blanched cabbage in the quality improvement solution for 40 minutes, remove and drain. The quality improvement solution consists of the following components in mass percentage: 0.01~0.03% food grade sodium polyacrylate, 0.4% vitamin C, 0.04% calcium chloride, 2% white sugar, 0.15% phytic acid, 0.07% erythritol, and the balance is water;

(4) Kneading: Spread the watered cabbage in the sun, rub it at least 2 times when the skin is dry, and rub it again after 2.5 hours;

(5) Drying: Put the rubbed cabbage in the sun to dry for 2.5 days at a temperature of 25°C;

(6) Titian: Dry the sun-dried cabbage at 75°C until the water content is 3.5%, then cool down;

(7) Back-to-soft packaging: air-dry the fragrant cabbage at a temperature of 7°C until the water content reaches 7%, and then pack it to obtain dried cabbage.

The dry color of the cabbage prepared by the present invention is golden yellow to light yellowish brown, uniform in color, free of brown spots, fresh and sweet in flavor, rich in fragrance, and free of peculiar smell. one.

The embodiment described above is only a preferred solution of the present invention, and does not limit the present invention in any form. There are other variations and modifications on the premise of not exceeding the technical solution described in the claims.

Claims (5)

1. a dry processing technology of cabbage dish, is characterized in that, comprises the following steps: (1) Cut into strips: Wash the fresh cabbage, cut into long strips, and set aside; (2) Blanching: Place the sliced cabbage in hot water for blanching, then remove and control the water; (3) Overwater: soak the blanched cabbage in the quality improvement solution for 30-60 minutes, then remove and drain; (4) Kneading: Spread the watered cabbage in the sun, rub it at least 2 times when the skin is dry, and rub it again after 2~3 hours; (5) Drying: put the kneaded cabbage in the sun for 2~3 days; (6) Titian: Dry the sun-dried cabbage at a temperature of 70-80°C until the water content is 3-4%, then cool down; (7) Back-to-soft packaging: air-dry the fragrant cabbage at a temperature of 5-10°C until the moisture content is 5-8%, and then pack to obtain dried cabbage. 2. A process for processing dried cabbage according to claim 1, characterized in that in step (1), the fresh cabbage is cut into strips with a width of 1-2 cm and a length of 3-5 cm. 3 . The process for processing dried cabbage according to claim 1 , wherein in step (2), the blanching temperature is 95-98° C., and the blanching time is 10-20 s. 4. A dry processing technology of cabbage according to claim 1, characterized in that, in step (3), the quality improvement liquid is composed of the following components in mass percentage: 0.01~0.03% food grade sodium polyacrylate , 0.3~0.5% vitamin C, 0.03~0.05% calcium chloride, 1~3% white sugar, 0.1~0.2% phytic acid, 0.05~0.1% erythritol, and the balance is water. 5. The process for processing dried cabbage according to claim 1, characterized in that, in step (5), the drying temperature is 20-30°C.