CN108497044A - A kind of Dehydrated Vegetable Processing method - Google Patents
A kind of Dehydrated Vegetable Processing method Download PDFInfo
- Publication number
- CN108497044A CN108497044A CN201810281491.XA CN201810281491A CN108497044A CN 108497044 A CN108497044 A CN 108497044A CN 201810281491 A CN201810281491 A CN 201810281491A CN 108497044 A CN108497044 A CN 108497044A
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- Prior art keywords
- vegetables
- good
- cut
- minutes
- dehydrated
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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
- A23B7/005—Preserving by heating
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- 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)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of Dehydrated Vegetable Processing method, production method includes the following steps：The leaf vegetables for selecting fresh, surface nondestructive wound, blade area larger；5 10min are impregnated in the brine for being 2 4% with mass concentration, then are rinsed with running water；Using 80 DEG C -100 DEG C scaldings, the time is several seconds kinds to several minutes, is cooled down immediately after blanching；Slice or segment：Raw material is entered machine to cut, according to require to cut into slices, grain, item, silk or block-shaped, it puts semi-finished product sterilization pool into again to be sterilized 10 15 minutes with 200PPm liquor natrii hypochloritis, be rinsed well again with clear water after then picking up the good vegetable raw-material of secondary sterilization；Water effective is scattered and disappeared after vegetables heating in invention, it is therefore prevented that vegetables are puffing, effectively maintain the aesthetics of vegetables, the possibility that nutritive value reduces；Dehydrated vegetable powder health prepared by the present invention is clean, and eating mouth feel is good, does not add any preservative, and nutrition is constant, and rehydration is good, light-weight.
Description
Technical field
The present invention relates to dewatering vegetable field more particularly to a kind of Dehydrated Vegetable Processing methods.
Background technology
Fresh vegetables water content is very high, is easy to rot, is usually processed as dewatering drying product, in order to preservation, transports,
The raw material of following process is directly done when being also beneficial to fresh feed dull season.It is not only largely used in instant food field, but also
And the departments such as tourism, frontier defense, geology solve to eat the effective ways of dish hardly possible, have emphatically in our daily lifes and army's food
The application wanted.Heated-air drying characterized by thermal convection current and heat transfer is still the fruits and vegetables ' dehydration of current application at most, the most economic
Method, but it is long there are drying time, energy consumption is big, recovery degree is poor, the more low disadvantage of rehydration speed.Microwave drying technology is profit
With vegetables internal moisture to the absorption characteristic of microwave, absorbed microwave energy, which is converted into thermal energy, makes moisture evaporation in fruits and vegetables,
To achieve the purpose that make vegetable drying.Since existing microwave heating technique is to carry out rapidly and uniformly thermal dehydration to vegetables,
So can be to avoid fresh fruit of vegetables quality decline, abundant holding because caused by interior external heat is uneven in hot-air drying process
Original nutritional ingredient in fruits and vegetables.
Invention content
In consideration of it, the present invention provides a kind of Dehydrated Vegetable Processing method, production method includes the following steps：
Step 1：Cleaning：The leaf vegetables for selecting fresh, surface nondestructive wound, blade area larger；It is 2- with mass concentration
5-10min is impregnated in 4% brine, then is rinsed with running water；
Step 2：Using 80 DEG C -100 DEG C scaldings, the time is several seconds kinds to several minutes, is cooled down immediately after blanching；
Step 3：Slice or segment：Raw material is entered machine to cut, according to require to cut into slices, grain, item, silk or block-shaped,
It puts semi-finished product sterilization pool 200PPm liquor natrii hypochloritis into again to sterilize 10-15 minutes, then by the good vegetables of secondary sterilization
Raw material is rinsed well after picking up with clear water again；
Step 4：Heated-air drying, heated-air drying 4-6 hours at a temperature of the good vegetables of blanching are placed on 60-100 DEG C；
Step 5：Microwave enzyme killing：Dry vegetables are sent into microwave device and carry out microwave enzyme killing processing, processing time 1-5 point
Clock；
Step 6：Blanking metal impurities, are then packed.
The present invention is further described, the step 6 is sterile vacuum packaging.
The present invention is further described, step 5 processing time 1-2 minute.
Using above-mentioned technical proposal, have the advantages that：
Water effective is scattered and disappeared after vegetables heating in the present invention, it is therefore prevented that vegetables are puffing, effectively maintain the aesthetics of vegetables, nutrition
It is worth the possibility reduced；Dehydrated vegetable powder health prepared by the present invention is clean, and eating mouth feel is good, does not add any preservative, battalion
Foster constant, rehydration is good, light-weight, and boiling water impregnates 4-6 minutes when eating, and clear water impregnates 10-20 minutes, after picking up drainage
Various delicacies can be propagandized.
Specific implementation mode
Embodiment 1：A kind of Dehydrated Vegetable Processing method, production method include the following steps：
Step 1：Cleaning：The leaf vegetables for selecting fresh, surface nondestructive wound, blade area larger；It is 2- with mass concentration
5min is impregnated in 4% brine, then is rinsed with running water；
Step 2：Using 80 DEG C of scaldings, the time is several seconds kinds to several minutes, is cooled down immediately after blanching；
Step 3：Slice or segment：Raw material is entered machine to cut, according to require to cut into slices, grain, item, silk or block-shaped,
It puts semi-finished product sterilization pool 200PPm liquor natrii hypochloritis into again to sterilize 10 minutes, then by the good vegetable raw-material of secondary sterilization
It is rinsed well again with clear water after picking up；
Step 4：Heated-air drying, heated-air drying 4-6 hours at a temperature of the good vegetables of blanching are placed on 100 DEG C；
Step 5：Microwave enzyme killing：Dry vegetables are sent into microwave device and carry out microwave enzyme killing processing, processing time 1-5 point
Clock；
Step 6：Blanking metal impurities, are then packed.
The present invention is further described, the step 6 is sterile vacuum packaging.
The present invention is further described, step 5 processing time 1-2 minute.
Water effective is scattered and disappeared after vegetables heating in the present invention, it is therefore prevented that vegetables are puffing, effectively maintain the aesthetics of vegetables, nutrition
It is worth the possibility reduced；Dehydrated vegetable powder health prepared by the present invention is clean, and eating mouth feel is good, does not add any preservative, battalion
Foster constant, rehydration is good, light-weight, and boiling water impregnates 4-6 minutes when eating, and clear water impregnates 10-20 minutes, after picking up drainage
Various delicacies can be propagandized.
The foregoing describe the basic principles and main features of the present invention, It should be understood by those skilled in the art that of the invention
It is not restricted to the described embodiments, the above embodiments and description only illustrate the principle of the present invention, is not departing from
Under the premise of spirit and scope of the invention, various changes and improvements may be made to the invention, these changes and improvements both fall within requirement
In the scope of the invention of protection, invents claimed range and be defined by the appending claims and its equivalent thereof.
Claims (3)
1. a kind of Dehydrated Vegetable Processing method, which is characterized in that production method includes the following steps：
Step 1：Cleaning：The leaf vegetables for selecting fresh, surface nondestructive wound, blade area larger；It is 2- with mass concentration
5min is impregnated in 4% brine, then is rinsed with running water；
Step 2：Using 80 DEG C of scaldings, the time is several seconds kinds to several minutes, is cooled down immediately after blanching；
Step 3：Slice or segment：Raw material is entered machine to cut, according to require to cut into slices, grain, item, silk or block-shaped,
It puts semi-finished product sterilization pool 200PPm liquor natrii hypochloritis into again to sterilize 10 minutes, then by the good vegetable raw-material of secondary sterilization
It is rinsed well again with clear water after picking up；
Step 4：Heated-air drying, heated-air drying 4-6 hours at a temperature of the good vegetables of blanching are placed on 100 DEG C；
Step 5：Microwave enzyme killing：Dry vegetables are sent into microwave device and carry out microwave enzyme killing processing, processing time 1-5 point
Clock；
Step 6：Blanking metal impurities, are then packed.
2. a kind of method of dehydrated vegetables according to claim 1, which is characterized in that the step 6 is sterile vacuum
Packaging.
3. a kind of method of dehydrated vegetables according to claim 1, which is characterized in that the step 5 processing time 1-2
Minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810281491.XA CN108497044A (en) | 2018-04-02 | 2018-04-02 | A kind of Dehydrated Vegetable Processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810281491.XA CN108497044A (en) | 2018-04-02 | 2018-04-02 | A kind of Dehydrated Vegetable Processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108497044A true CN108497044A (en) | 2018-09-07 |
Family
ID=63377911
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810281491.XA Withdrawn CN108497044A (en) | 2018-04-02 | 2018-04-02 | A kind of Dehydrated Vegetable Processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108497044A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335727A (en) * | 2020-10-10 | 2021-02-09 | 赵立松 | Vegetable drying, fresh-keeping and restoring method |
-
2018
- 2018-04-02 CN CN201810281491.XA patent/CN108497044A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335727A (en) * | 2020-10-10 | 2021-02-09 | 赵立松 | Vegetable drying, fresh-keeping and restoring method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180907 |