CN106509066A - Dewatering processing method of cabbages - Google Patents
Dewatering processing method of cabbages Download PDFInfo
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- CN106509066A CN106509066A CN201510584123.9A CN201510584123A CN106509066A CN 106509066 A CN106509066 A CN 106509066A CN 201510584123 A CN201510584123 A CN 201510584123A CN 106509066 A CN106509066 A CN 106509066A
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Abstract
The invention discloses a dewatering processing method of cabbages. The dewatering processing method of the cabbages comprises the following steps: selecting raw materials; washing the selected materials by sprinkling flowing brine spray onto the cabbages; cutting the roots from the washed cabbages; digging out the white leaves at the inner cores of the cabbages, and removing individual rotten leaves, yellow cores and parched cores; cutting off the cabbages with the cores dug out, and removing large pieces, hard stems and foreign matters; carrying out winnowing by using a fan so as to remove scraps and foreign matters; carrying out bubble cleaning again by putting the winnowed cabbage pieces in clean water; carrying out rinsing, sterilizing and enzyme inactivating; carrying out cooling; putting the cooled cabbage pieces in a centrifugal machine so as to throw off the water by utilizing centrifugal force; drying the centrifuged cabbage pieces in three stages; removing foreign matters; and carrying out sealed packing and warehousing. Effective protective treatments are carried out in the processing cycles of the cabbages, so that the prepared dewatered cabbages are high in qualities.
Description
Technical field
The present invention relates to a kind of dehydrating processing method of Brassica oleracea L.var.capitata, the specifically dehydrating processing method of hot air drying Brassica oleracea L.var.capitata.
Background technology
Raw material selected by Dehydrated Cabbage dish is Caulis et Folium Brassicae capitatae also known as common head cabbage, cabbage, Brassica oleracea L.var.capitata L., cabbage.Leaf-head is edible, per 93.7～94.4 grams of 100 grams of fresh vegetable moisture contents, 2.7～3.4 grams of carbohydrate, and 1.1～1.6 grams of crude protein, 0.5～1.1 gram of crude fibre, 38～41 milligrams of vitamin C etc..Leaf-head is stir-fried and eaten, is cooked, salted Brassicae siccus cold and dressed with sauce, pickled or processed for food.
The dehydration processing of Brassica oleracea L.var.capitata typically adopts hot-air seasoning, is using at most also economic method with the hot air drying vegetable for processing technology that thermal convection current and conduction of heat are characterized in dehydrated vegetabless.The dehydration processing process of common hot air drying Brassica oleracea L.var.capitata and method are as follows：
1st, raw material selection：Select with processed edge vegetable variety, strictly should select before dehydration it is excellent rogue, rejecting have disease pest, rot, shrivelled part.Rinsed well with clear water.
2nd, cutting, blanch：Carry out blanch to complete process after the raw material of wash clean is cut into certain specification shape respectively according to product requirement.
3rd, cooling, dewatering：Brassica oleracea L.var.capitata after scalding treatment are cooled down (typically using cold water shower) immediately so as to be rapidly decreased to room temperature.After cooling, it is to shorten drying time, centrifuge water dumping can be used.
4th, dry：Drying is typically carried out in rustless steel baking oven.
5th, go-on-go, packaging dehydrated vegetabless Jing inspections reach food hygiene law requirement, you can be divided in plastic bag, and packed.
Using common hot air drying Brassica oleracea L.var.capitata processing technique, product is long with the time of contact of air in process, and do not carry out effective protective treatment in process all the time, thus product is vulnerable to infecting for microbes in air in process, and final finished product effect of color protection is poor, color and luster is bad, and color and luster local flavor has a certain degree of shortcoming.In addition in drying course, the moisture Control of product is uneven, and quality effectively cannot ensure, rehydration also tends to the presence of very big mass defect.
The content of the invention
In order to overcome the above-mentioned deficiency of the dehydrating processing method of existing Brassica oleracea L.var.capitata, the present invention provides a kind of dehydrating processing method for carrying out the high Brassica oleracea L.var.capitata of effective protective treatment, products obtained therefrom quality in process.
The present invention solves the technical scheme of its technical problem：A kind of dehydrating processing method of Brassica oleracea L.var.capitata, comprises the following steps：
A. raw material selection.The raw material on the harvesting same day, does not receive raw material overnight, and Brassica oleracea L.var.capitata are fresh, good colour, uniform in size, no disease and pests harm, have no mechanical damage, without impurity such as old leaf, the root base of a fruit, withered, worm, rotten, Jiao Ye, silts.Pollution-free, the indices such as contained pesticide residues, heavy metal, microorganism meet food hygienic standard working specification.
B. clean：The spray brine sparge cleaning of Jing flowings, the mass percent concentration of saline used is 1.5～2%.For the clean degree for ensureing to clean, multiple cleaning showers can be adopted.Salt meets national drinking water standard from the qualified tap water for adding iodine edible salt, preparation saline of health.Brine strength can be regularly determined, according to circumstances can moderately add edible salt, maintain the requirement of process stipulation.
C. remove root：Excision root.
D. dig core：Excavate the white leaf of Brassica oleracea L.var.capitata inner core and indivedual rotten leafs, Huang Xin, Jiao Xin.
E. cut off：By the Brassica oleracea L.var.capitata cut-out dug after core, and choose bulk, hard stem, foreign body.
F. selecting crude drugs with winnower：Selecting crude drugs with winnower is carried out with blower fan, the dish leaf of Brassica oleracea L.var.capitata is blown off, the leftover bits and pieces such as hard stem, hard stalk and foreign body left behind and be eliminated.
G. bubbling -cleaning：Brassica oleracea L.var.capitata after selecting crude drugs with winnower is placed in clear water and carry out again bubbling -cleaning, will Brassica oleracea L.var.capitata be placed in clear water, while the bubbling in clear water, makes Brassica oleracea L.var.capitata produce rolling in the presence of bubble, thoroughly to wash away the impurity such as silt.Changed when clear water is dirty in time.
H. blanching sterilising and enzyme inactivating：Hot water blanching 190～210 second of the Brassica oleracea L.var.capitata after bubbling -cleaning with 93～97 DEG C will be carried out, and adds soda the Ph values control of blanching water to be made 8.5～9.0.Recommend to carry out blanching using blanching machine, blanching machine rotating speed is 350～420 revs/min.
I. cool down：Brassica oleracea L.var.capitata after blanching are quickly cooled to less than 30 DEG C using flowing shower water, it is to avoid discoloration；
J. it is centrifuged：By the Brassica oleracea L.var.capitata after cooling loaded in centrifugation mesh bag, centrifugation water dumping is placed in a centrifuge.Used as basic health measure, centrifugation bag every sterilization in 30 minutes once, sterilized once per 10 minutes by centrifuge.Dehydrating effect is typically pinched water seepage with handss and is not preferred in line.
K. dry：By the Brassica oleracea L.var.capitata after centrifugation water dumping in drying in oven, drying point three phases, first stage control temperature at 81 DEG C～85 DEG C, and air quantity is 550～650m3/ h, 1.5～2 hours time, stirred once every 10～15 minutes, breaks up caking；Second stage, at 68 DEG C～72 DEG C, air quantity is 550～650m to control temperature3/ h, 1.5～2 hours time, stirred once every 10～15 minutes, breaks up caking；Phase III, at 56 DEG C～60 DEG C, air quantity is 550～650m to control temperature3/ h, stirred once every 20～30 minutes, went out to dry after 3～4.5 hours.
L. select：Semi-finished product after drying are selected again, is chosen the foreign bodies such as rotten, withered, the root base of a fruit, caking, hard stem, adustion discoloration dish.
M. pack.Packaging must be carried out in the workshop of special sanitation and hygiene, using the monolayer plastic bag of monolayer >=0.06mm, fully sealed.
N. sealed and packed finished product is loaded and put in storage after outer package.
Metal detection was carried out to semi-finished product first preferably before being packed, to avoid metallic foreign body from being mixed into wherein, if finding to have metallic foreign body be looked through, chooses metallic foreign body.
In addition, in N steps, recommendation first divides pile to deposit, after microorganism detection is qualified, big pile is stacked again, and using the method for preserving of cold preservation, refrigerated storage temperature is maintained at 0～5 DEG C.
In order to increase the sweet taste of Brassica oleracea L.var.capitata, and color-protecting function is played, after J steps, before K steps, add adjuvant in Brassica oleracea L.var.capitata, adjuvant used is glucose and Lactose, recommends glucose：The mass ratio of Lactose is 2.5～3.5: 1, and in terms of the quality of the Brassica oleracea L.var.capitata after centrifugation, glucose is 1: 3～4 with the gross mass of Lactose and the mass ratio of Brassica oleracea L.var.capitata.
The beneficial effects of the present invention is：(1). in cleaning step, employ 1.5～2% saline and cleaned, reach good worming effect.(2). remove root and dig core operation, it is simple, select the green blade that color is particularly good, it is ensured that Dehydrated Cabbage dish has good colour.(3). soda is added in blanching water, the Ph values of blanching water are maintained between 8.5～9.0, reach destruction to cause the oxidase of product brown stain and kill the purpose of pathogenic bacterium, serve the effect that enlarge afforested area color fixative and holding Brassica oleracea L.var.capitata nutritional labeling are not lost in, improve vegetable leaf tissue and color and luster, soften or improve organizational structure, stable and improvement color and luster, part acid and other bad tastes of Brassica oleracea L.var.capitata are removed, the pollutant and micro organism quantity of Brassica oleracea L.var.capitata are reduced.(4). in three stage of hot air drying, by strong hot air convection current, energy utilization rate is improved, shorten drying time, keep Cabbage Quality good.In the first stage with the free water on the high heat extraction major part Brassica oleracea L.var.capitata surface of high wind, and the measure for preventing blade severe atrophy curling caking is taken, improve the thermal efficiency.While second stage removes free water, then remove and combine water, can energy saving with middle temperature.Phase III prevents moisture resorption with low temperature, controls last product moisture, it is to avoid high temperature makes Brassica oleracea L.var.capitata turn to be yellow, adustion.Compared with common hot-air drying technology, using this triphasic control measure, baking time can be shortened 1～2 hour, and be substantially improved in terms of color and luster, local flavor, rehydration reproducibility.(5). Brassica oleracea L.var.capitata sweet taste being increased after adding glucose and Lactose, and playing color-protecting function, effectively increase Brassica oleracea L.var.capitata weight, improve Brassica oleracea L.var.capitata utilization rate, quality is improved.(6). the technique of refrigeration of product avoids sunlight direct irradiation and brown stain of being heated, and compared with traditional room temperature preservation, color and luster keeps good, and vegetable tissue is tender and crisp, so that product has, certain local flavor, rehydration are Well-recovered, and storage time is long.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment one
A kind of dehydrating processing method of Brassica oleracea L.var.capitata, comprises the following steps：
A. raw material selection.The raw material on the harvesting same day, does not receive raw material overnight, and Brassica oleracea L.var.capitata are fresh, good colour, uniform in size, no disease and pests harm, have no mechanical damage, without impurity such as old leaf, the root base of a fruit, withered, worm, rotten, Jiao Ye, silts.Pollution-free, the indices such as contained pesticide residues, heavy metal, microorganism meet food hygienic standard working specification.
B. clean：The spray brine sparge cleaning of Jing flowings, the mass percent concentration of saline used is 1.5%.For the clean degree for ensureing to clean, using cleaning showers twice.Salt meets national drinking water standard from the qualified tap water for adding iodine edible salt, preparation saline of health.Brine strength can be regularly determined, according to circumstances can moderately add edible salt, maintain the requirement of process stipulation.
C. remove root：Excision root.
D. dig core：Excavate the white leaf of Brassica oleracea L.var.capitata inner core and indivedual rotten leafs, Huang Xin, Jiao Xin.
E. cut off：By the Brassica oleracea L.var.capitata cut-out dug after core, and choose bulk, hard stem, foreign body.
F. selecting crude drugs with winnower：Selecting crude drugs with winnower is carried out with blower fan, the dish leaf of Brassica oleracea L.var.capitata is blown off, the leftover bits and pieces such as hard stem, hard stalk and foreign body left behind and be eliminated.
G. bubbling -cleaning：Brassica oleracea L.var.capitata after selecting crude drugs with winnower is placed in clear water and carry out again bubbling -cleaning, will Brassica oleracea L.var.capitata be placed in clear water, while the bubbling in clear water, makes Brassica oleracea L.var.capitata produce rolling in the presence of bubble, thoroughly to wash away the impurity such as silt.Changed when clear water is dirty in time.
H. blanching sterilising and enzyme inactivating：95 DEG C of hot water of the Brassica oleracea L.var.capitata after bubbling -cleaning will be carried out in blanching machine blanching 210 seconds, blanching machine rotating speed is 420 revs/min, adds soda the Ph values of blanching water is controlled 8.8.
I. cool down：Brassica oleracea L.var.capitata after blanching are quickly cooled to less than 30 DEG C using flowing shower water, it is to avoid discoloration；
J. it is centrifuged：By the Brassica oleracea L.var.capitata after cooling loaded in centrifugation mesh bag, centrifugation water dumping is placed in a centrifuge.Used as basic health measure, centrifugation bag every sterilization in 30 minutes once, sterilized once per 10 minutes by centrifuge.Dehydrating effect is typically pinched water seepage by handss and is not defined in line.
K. dry：By the Brassica oleracea L.var.capitata after centrifugation water dumping in drying in oven, drying point three phases, first stage control temperature at 81 DEG C, and air quantity is 550m3/ h, 1.7 hours time, stirred once every 12 minutes, breaks up caking；Second stage, at 69 DEG C, air quantity is 580m to control temperature3/ h, 1.6 hours time, stirred once every 10 minutes, breaks up caking；Phase III, at 60 DEG C, air quantity is 600m to control temperature3/ h, stirred once every 30 minutes, went out to dry after 3 hours.
L. select：Semi-finished product after drying are selected again, is chosen the foreign bodies such as rotten, withered, the root base of a fruit, caking, hard stem, adustion discoloration dish.
M. metal detection is carried out to semi-finished product again, to avoid metallic foreign body from being mixed into wherein, if finding to have metallic foreign body be looked through, chooses metallic foreign body.
N. pack.Packaging must be carried out in the workshop of special sanitation and hygiene, using the monolayer plastic bag of monolayer >=0.06mm, fully sealed.
O. sealed and packed finished product is loaded and put in storage after outer package, outer package without nail carton, is sealed with viscose glue " I " type using the double Concha Arcaes of outlet, pile is first divided to deposit during warehouse-in, after microorganism detection is qualified, big pile is stacked again, and using the method for preserving of cold preservation, refrigerated storage temperature is maintained at 5 DEG C.
In addition, in order to increase the sweet taste of Brassica oleracea L.var.capitata, and play color-protecting function, can be after J steps, add adjuvant in Brassica oleracea L.var.capitata before K steps, adjuvant used is glucose and Lactose, in terms of the quality of the Brassica oleracea L.var.capitata after centrifugation, the quality of Brassica oleracea L.var.capitata is 3 times of glucose and the gross mass of Lactose, and the quality of glucose is 3 times of Lactose quality.
Embodiment two
A kind of dehydrating processing method of Brassica oleracea L.var.capitata, comprises the following steps：
A. raw material selection.The raw material on the harvesting same day, does not receive raw material overnight, and Brassica oleracea L.var.capitata are fresh, good colour, uniform in size, no disease and pests harm, have no mechanical damage, without impurity such as old leaf, the root base of a fruit, withered, worm, rotten, Jiao Ye, silts.Pollution-free, the indices such as contained pesticide residues, heavy metal, microorganism meet food hygienic standard working specification.
B. clean：The spray brine sparge cleaning of Jing flowings, the mass percent concentration of saline used is 1.3%.For the clean degree for ensureing to clean, using cleaning showers twice.Salt meets national drinking water standard from the qualified tap water for adding iodine edible salt, preparation saline of health.Brine strength can be regularly determined, according to circumstances can moderately add edible salt, maintain the requirement of process stipulation.
C. remove root：Excision root.
D. dig core：Excavate the white leaf of Brassica oleracea L.var.capitata inner core and indivedual rotten leafs, Huang Xin, Jiao Xin.
E. cut off：By the Brassica oleracea L.var.capitata cut-out dug after core, and choose bulk, hard stem, foreign body.
F. selecting crude drugs with winnower：Selecting crude drugs with winnower is carried out with blower fan, the dish leaf of Brassica oleracea L.var.capitata is blown off, the leftover bits and pieces such as hard stem, hard stalk and foreign body left behind and be eliminated.
G. bubbling -cleaning：Brassica oleracea L.var.capitata after selecting crude drugs with winnower is placed in clear water and carry out again bubbling -cleaning, will Brassica oleracea L.var.capitata be placed in clear water, while the bubbling in clear water, makes Brassica oleracea L.var.capitata produce rolling in the presence of bubble, thoroughly to wash away the impurity such as silt.Changed when clear water is dirty in time.
H. blanching sterilising and enzyme inactivating：97 DEG C of hot water of the Brassica oleracea L.var.capitata after bubbling -cleaning will be carried out in blanching machine blanching 200 seconds, blanching machine rotating speed is 370 revs/min, adds soda the Ph values of blanching water is controlled 9.0.
I. cool down：Brassica oleracea L.var.capitata after blanching are quickly cooled to less than 30 DEG C using flowing shower water, it is to avoid discoloration；
J. it is centrifuged：By the Brassica oleracea L.var.capitata after cooling loaded in centrifugation mesh bag, centrifugation water dumping is placed in a centrifuge.Used as basic health measure, centrifugation bag every sterilization in 30 minutes once, sterilized once per 10 minutes by centrifuge.Dehydrating effect is typically pinched water seepage by handss and is not defined in line.
K. dry：By the Brassica oleracea L.var.capitata after centrifugation water dumping in drying in oven, drying point three phases, first stage control temperature at 83 DEG C, and air quantity is 570m3/ h, time 2 h were stirred once every 10 minutes, broke up caking；Second stage, at 71 DEG C, air quantity is 550m to control temperature3/ h, 1.8 hours time, stirred once every 15 minutes, breaks up caking；Phase III, at 58 DEG C, air quantity is 645m to control temperature3/ h, stirred once every 22 minutes, went out to dry after 3.3 hours.
L. select：Semi-finished product after drying are selected again, is chosen the foreign bodies such as rotten, withered, the root base of a fruit, caking, hard stem, adustion discoloration dish.
M. metal detection is carried out to semi-finished product again, to avoid metallic foreign body from being mixed into wherein, if finding to have metallic foreign body be looked through, chooses metallic foreign body.
N. pack.Packaging must be carried out in the workshop of special sanitation and hygiene, using the monolayer plastic bag of monolayer >=0.06mm, fully sealed.
O. sealed and packed finished product is loaded and put in storage after outer package, outer package without nail carton, is sealed with viscose glue " I " type using the double Concha Arcaes of outlet, pile is first divided to deposit during warehouse-in, after microorganism detection is qualified, big pile is stacked again, and using the method for preserving of cold preservation, refrigerated storage temperature is maintained at 1 DEG C.
In addition, in order to increase the sweet taste of Brassica oleracea L.var.capitata, and play color-protecting function, can be after J steps, add adjuvant in Brassica oleracea L.var.capitata before K steps, adjuvant used is glucose and Lactose, in terms of the quality of the Brassica oleracea L.var.capitata after centrifugation, the quality of Brassica oleracea L.var.capitata is 3.2 times of glucose and the gross mass of Lactose, and the quality of glucose is 2.7 times of Lactose quality.
Embodiment three
A kind of dehydrating processing method of Brassica oleracea L.var.capitata, comprises the following steps：
A. raw material selection.The raw material on the harvesting same day, does not receive raw material overnight, and Brassica oleracea L.var.capitata are fresh, good colour, uniform in size, no disease and pests harm, have no mechanical damage, without impurity such as old leaf, the root base of a fruit, withered, worm, rotten, Jiao Ye, silts.Pollution-free, the indices such as contained pesticide residues, heavy metal, microorganism meet food hygienic standard working specification.
B. clean：The spray brine sparge cleaning of Jing flowings, the mass percent concentration of saline used is 2%.For the clean degree for ensureing to clean, using cleaning showers twice.Salt meets national drinking water standard from the qualified tap water for adding iodine edible salt, preparation saline of health.Brine strength can be regularly determined, according to circumstances can moderately add edible salt, maintain the requirement of process stipulation.
C. remove root：Excision root.
D. dig core：Excavate the white leaf of Brassica oleracea L.var.capitata inner core and indivedual rotten leafs, Huang Xin, Jiao Xin.
E. cut off：By the Brassica oleracea L.var.capitata cut-out dug after core, and choose bulk, hard stem, foreign body.
F. selecting crude drugs with winnower：Selecting crude drugs with winnower is carried out with blower fan, the dish leaf of Brassica oleracea L.var.capitata is blown off, the leftover bits and pieces such as hard stem, hard stalk and foreign body left behind and be eliminated.
G. bubbling -cleaning：Brassica oleracea L.var.capitata after selecting crude drugs with winnower is placed in clear water and carry out again bubbling -cleaning, will Brassica oleracea L.var.capitata be placed in clear water, while the bubbling in clear water, makes Brassica oleracea L.var.capitata produce rolling in the presence of bubble, thoroughly to wash away the impurity such as silt.Changed when clear water is dirty in time.
H. blanching sterilising and enzyme inactivating：93 DEG C of hot water of the Brassica oleracea L.var.capitata after bubbling -cleaning will be carried out in blanching machine blanching 195 seconds, blanching machine rotating speed is 350 revs/min, adds soda the Ph values of blanching water is controlled 8.5.
I. cool down：Brassica oleracea L.var.capitata after blanching are quickly cooled to less than 30 DEG C using flowing shower water, it is to avoid discoloration；
J. it is centrifuged：By the Brassica oleracea L.var.capitata after cooling loaded in centrifugation mesh bag, centrifugation water dumping is placed in a centrifuge.Used as basic health measure, centrifugation bag every sterilization in 30 minutes once, sterilized once per 10 minutes by centrifuge.Dehydrating effect is typically pinched water seepage by handss and is not defined in line.
K. dry：By the Brassica oleracea L.var.capitata after centrifugation water dumping in drying in oven, drying point three phases, first stage control temperature at 85 DEG C, and air quantity is 600m3/ h, 1.8 hours time, stirred once every 15 minutes, breaks up caking；Second stage, at 72 DEG C, air quantity is 600m to control temperature3/ h, time 2 h were stirred once every 12 minutes, broke up caking；Phase III, at 56 DEG C, air quantity is 650m to control temperature3/ h, stirred once every 20 minutes, went out to dry after 4.3 hours.
L. select：Semi-finished product after drying are selected again, is chosen the foreign bodies such as rotten, withered, the root base of a fruit, caking, hard stem, adustion discoloration dish.
M. metal detection is carried out to semi-finished product again, to avoid metallic foreign body from being mixed into wherein, if finding to have metallic foreign body be looked through, chooses metallic foreign body.
N. pack.Packaging must be carried out in the workshop of special sanitation and hygiene, using the monolayer plastic bag of monolayer >=0.06mm, fully sealed.
O. sealed and packed finished product is loaded and put in storage after outer package, outer package without nail carton, is sealed with viscose glue " I " type using the double Concha Arcaes of outlet, pile is first divided to deposit during warehouse-in, after microorganism detection is qualified, big pile is stacked again, and using the method for preserving of cold preservation, refrigerated storage temperature is maintained at 4 DEG C.
In addition, in order to increase the sweet taste of Brassica oleracea L.var.capitata, and play color-protecting function, can be after J steps, add adjuvant in Brassica oleracea L.var.capitata before K steps, adjuvant used is glucose and Lactose, in terms of the quality of the Brassica oleracea L.var.capitata after centrifugation, the quality of Brassica oleracea L.var.capitata is 4 times of glucose and the gross mass of Lactose, and the quality of glucose is 3.5 times of Lactose quality.
Claims (10)
1. a kind of dehydrating processing method of Brassica oleracea L.var.capitata, it is characterised in that comprise the following steps：A. raw material selection；B. clean：The spray brine sparge cleaning of Jing flowings, the mass percent concentration of saline used is 1.5～2%；C. remove root：Excision root；D. dig core：Excavate the white leaf of Brassica oleracea L.var.capitata inner core and indivedual rotten leafs, Huang Xin, Jiao Xin；E. cut off：By the Brassica oleracea L.var.capitata cut-out dug after core, and choose bulk, hard stem, foreign body；F. selecting crude drugs with winnower：Selecting crude drugs with winnower is carried out with blower fan, removes leftover bits and pieces and foreign body；G. bubbling -cleaning：Brassica oleracea L.var.capitata after selecting crude drugs with winnower is placed in clear water and carry out again bubbling -cleaning, changed when clear water is dirty in time；H. blanching sterilising and enzyme inactivating：Hot water of the Brassica oleracea L.var.capitata after bubbling -cleaning with 93～97 DEG C will be carried out
Blanching 190～210 seconds, adds soda the Ph values of blanching water is controlled 8.5～9.0；I. cool down：Brassica oleracea L.var.capitata after blanching are quickly cooled to less than 30 DEG C using flowing shower water；J. it is centrifuged：By the Brassica oleracea L.var.capitata after cooling loaded in centrifugation mesh bag, centrifugation water dumping is placed in a centrifuge；K. dry：By the Brassica oleracea L.var.capitata after centrifugation water dumping in drying in oven, drying point three phases, first stage control temperature at 81 DEG C～85 DEG C, and air quantity is 550～650m3/ h, 1.5～2 hours time, stirred once every 10～15 minutes, breaks up caking；Second stage, controls temperature
At 68 DEG C～72 DEG C, air quantity is 550～650m3/ h, 1.5～2 hours time, stirred once every 10～15 minutes, breaks up caking；Phase III, at 56 DEG C～60 DEG C, air quantity is 550～650m to control temperature3/ h, stirred once every 20～30 minutes, went out to dry after 3～4.5 hours；L. select：Semi-finished product after drying are selected again, is chosen foreign body；M. pack；N. sealed and packed finished product is loaded and put in storage after outer package.
2. the dehydrating processing method of Brassica oleracea L.var.capitata as claimed in claim 1, it is characterised in that：In H steps, the blanching of Brassica oleracea L.var.capitata is carried out using blanching machine, and blanching machine rotating speed is 350～420 revs/min.
3. the dehydrating processing method of Brassica oleracea L.var.capitata as claimed in claim 1 or 2, it is characterised in that：After J steps, before K steps, add adjuvant in Brassica oleracea L.var.capitata, adjuvant used is glucose and Lactose, in terms of the quality of the Brassica oleracea L.var.capitata after centrifugation, glucose is 1: 3～4 with the gross mass of Lactose and the mass ratio of Brassica oleracea L.var.capitata.
4. the dehydrating processing method of Brassica oleracea L.var.capitata as claimed in claim 3, it is characterised in that：Institute
State glucose：The mass ratio of Lactose is 2.5～3.5: 1.
5. the dehydrating processing method of Brassica oleracea L.var.capitata as claimed in claim 1 or 2, it is characterised in that：After L steps, before M steps, metal detection is carried out to semi-finished product, if finding to have metallic foreign body be looked through, choose metallic foreign body.
6. the dehydrating processing method of Brassica oleracea L.var.capitata as claimed in claim 3, it is characterised in that：After L steps, before M steps, metal detection is carried out to semi-finished product, if finding to have metallic foreign body be looked through, choose metallic foreign body.
7. the dehydrating processing method of Brassica oleracea L.var.capitata as claimed in claim 1 or 2, it is characterised in that：In N steps, by packaged finished product dress as put cold preservation in storage after outer package, pile is first divided to deposit,
After microorganism detection is qualified, big pile is stacked again, and refrigerated storage temperature is maintained at 0～5 DEG C.
8. the dehydrating processing method of Brassica oleracea L.var.capitata as claimed in claim 3, it is characterised in that：In N steps, by packaged finished product dress as put cold preservation in storage after outer package, pile is first divided to deposit, big pile is stacked again after microorganism detection is qualified, and refrigerated storage temperature is maintained at 0～5 DEG C.
9. the dehydrating processing method of Brassica oleracea L.var.capitata as claimed in claim 5, it is characterised in that：In N steps, by packaged finished product dress as put cold preservation in storage after outer package, pile is first divided to deposit, big pile is stacked again after microorganism detection is qualified, and refrigerated storage temperature is maintained at 0～5 DEG C.
10. the dehydrating processing method of Brassica oleracea L.var.capitata as claimed in claim 6, it is characterised in that：In N steps, by packaged finished product dress as put cold preservation in storage after outer package, pile is first divided to deposit, big pile is stacked again after microorganism detection is qualified, and refrigerated storage temperature is maintained at 0～5 DEG C.
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