CN109699735A - A kind of processing technology of frozen dried food - Google Patents
A kind of processing technology of frozen dried food Download PDFInfo
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- CN109699735A CN109699735A CN201910092205.XA CN201910092205A CN109699735A CN 109699735 A CN109699735 A CN 109699735A CN 201910092205 A CN201910092205 A CN 201910092205A CN 109699735 A CN109699735 A CN 109699735A
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Abstract
The invention discloses a kind of processing technologys of frozen dried food, specially food processing preparation technical field.Concrete technology method are as follows: raw material picks choosing, and the soil sundries on vegetables is cleaned up, different shapes is cut into according to customer requirement；Blanching picks up cooling after the completion of cooking in time, prevents from accumulating；Ingredient, sabot freeze, and for the control of freezer temperature at -18 DEG C hereinafter, cooling time must not be less than 2 hours, whether vacuum drying is clean in first inspection chamber after vacuum drying, propose previous hour opening sterilization and dehumidifying；The product for leaving vacuum oven must seal in 60 minutes completes inner packing, prevents from making moist and pollute；It is packed into extranal packing box by defined requirement, pays attention to the correct mark of extranal packing box, label is complete errorless.The processing of frozen dried food is carried out using such technique, processing technology is simple, and the product prepared can according to need carry out moulding, and nutrient component damages are small, and the product after preparation is in good taste, and the holding time is longer.
Description
Technical field
The present invention relates to a kind of processing technologys of frozen dried food, specially food processing preparation technical field.
Background technique
Fresh fruit or dewatering vegetable are made by dry product, nutrient component damages using conventional drying, air-dried or solarization drying method
Greatly, especially vitamin, and mouthfeel is not good enough.Fresh fruit or dewatering vegetable are made by dry product using modern freeze drying technology, not only
Nutritive loss is small, and product can keep original local flavor, thus freeze drying technology is applied more generally on fruits and vegetables.
Currently, fruit or the universal lyophilized technique of vegetables are first to clean raw material to thinly slice, be then placed in freeze dryer into
Row dehydration and drying, finally vacuum packaging obtains product.This method has the following problems: being unfavorable for product-forming, can not will be lyophilized
Product is made as the rich and varied shape of moulding the appetite that causes consumer.
Summary of the invention
The purpose of the present invention is to provide a kind of processing technologys of frozen dried food.
To achieve the above object, the invention provides the following technical scheme: a kind of processing technology of frozen dried food includes following
Preparation step: Step 1: raw material picks choosing, all vegetable raw-materials both are from legitimate channels, it is necessary to assure raw material is fresh, free from extraneous odour,
Without putrefactive phenomenon, pesticide residue and pollutant limitation should meet respective country standard, the regulation of professional standard；
Step 2: cleaning, soil sundries is cleaned up, some too old skin leaves are removed；
Step 3: cutting shape, different shapes is cut into according to customer requirement；
Step 4: blanching, the vegetables cut are put into boiling slot in time, the defined time and at a temperature of blanching complete, water
Temperature launches material at 85 DEG C or more, 90 DEG C or more maintenance blanching 2-6 minutes；
Step 5: it is cooling, cooling is picked up in time after the completion of cooking, and prevents from accumulating；
Step 6: ingredient, does not add according to product and customer requirement addition salt or salt, does not add other food additives
Add agent；
Step 7: sabot, enters quick freezing repository for being fitted into the metal dish of standard in time through supercooling ingredient vegetables, material temperature exists
20 DEG C or more available fans cool down in time enters back into freezer；
Step 8: freezing, the control of freezer temperature is at -18 DEG C hereinafter, cooling time must not be less than 2 hours；
Step 9: vacuum drying, after the completion of freezing, quickly moves into vacuum freeze drier together with metal dish, is advising
Vacuum freeze-drying process is completed under fixed operation；Antenatal period to mid-term vacuum degree is wanted during vacuum freeze-drying
Less than 1.5Torr, drying is changed with the quantity and sabot thickness of material, from 20 DEG C -70 DEG C -62 DEG C of such curve settings, after
Phase drying temperature is controlled at 62 DEG C -65 DEG C, is come out of the stove first 1 hour, drying temperature drops to 62 DEG C；
Step 10: whether inner packing, clean in first inspection chamber after vacuum drying, previous hour opening sterilization is proposed
And dehumidifying；The product for leaving vacuum oven must seal in 60 minutes completes inner packing, prevents from making moist and pollute；
Step 11: outer packing, is packed into extranal packing box by defined requirement, pays attention to the correct mark of extranal packing box, label
It is complete errorless.
Compared with prior art, beneficial effects of the present invention are as follows: carrying out the processing of frozen dried food using such technique, add
Work simple process, and the product prepared can according to need carry out moulding, nutrient component damages are small, and the product mouthfeel after preparation
Good, the holding time is longer.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction in the embodiment of the present invention, it is clear that institute
The embodiment of description is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
Embodiment 1: a kind of processing technology of frozen dried food includes following preparation step: Step 1: raw material picks choosing, all vegetables
Dish raw material both is from legitimate channels, it is necessary to assure raw material is fresh, free from extraneous odour, without putrefactive phenomenon, pesticide residue and pollutant limitation
Respective country standard, the regulation of professional standard should be met；
Step 2: cleaning, soil sundries is cleaned up, some too old skin leaves are removed；
Step 3: cutting shape, different shapes is cut into according to customer requirement；
Step 4: blanching, the vegetables cut are put into boiling slot in time, the defined time and at a temperature of blanching complete, water
Temperature launches material at 85 DEG C or more, 90 DEG C or more maintenance blanching 3 minutes；
Step 5: it is cooling, cooling is picked up in time after the completion of cooking, and prevents from accumulating；
Step 6: ingredient, does not add according to product and customer requirement addition salt or salt, does not add other food additives
Add agent；
Step 7: sabot, enters quick freezing repository for being fitted into the metal dish of standard in time through supercooling ingredient vegetables, material temperature exists
20 DEG C or more available fans cool down in time enters back into freezer；
Step 8: freezing, the control of freezer temperature is at -18 DEG C hereinafter, cooling time was at 1.5 hours；
Step 9: vacuum drying, after the completion of freezing, quickly moves into vacuum freeze drier together with metal dish, is advising
Vacuum freeze-drying process is completed under fixed operation；Antenatal period to mid-term vacuum degree is wanted during vacuum freeze-drying
Less than 1.5Torr, drying is changed with the quantity and sabot thickness of material, from 20 DEG C -70 DEG C -62 DEG C of such curve settings, after
Phase drying temperature is controlled at 65 DEG C, is come out of the stove first 1 hour, drying temperature drops to 62 DEG C；
Step 10: whether inner packing, clean in first inspection chamber after vacuum drying, previous hour opening sterilization is proposed
And dehumidifying；The product for leaving vacuum oven must seal in 60 minutes completes inner packing, prevents from making moist and pollute；
Step 11: outer packing, is packed into extranal packing box by defined requirement, pays attention to the correct mark of extranal packing box, label
It is complete errorless.
Embodiment 2: a kind of processing technology of frozen dried food includes following preparation step: Step 1: raw material picks choosing, all vegetables
Dish raw material both is from legitimate channels, it is necessary to assure raw material is fresh, free from extraneous odour, without putrefactive phenomenon, pesticide residue and pollutant limitation
Respective country standard, the regulation of professional standard should be met；
Step 2: cleaning, soil sundries is cleaned up, some too old skin leaves are removed；
Step 3: cutting shape, different shapes is cut into according to customer requirement；
Step 4: blanching, the vegetables cut are put into boiling slot in time, the defined time and at a temperature of blanching complete, water
Temperature launches material at 85 DEG C or more, 90 DEG C or more maintenance blanching 5 minutes；
Step 5: it is cooling, cooling is picked up in time after the completion of cooking, and prevents from accumulating；
Step 6: ingredient, does not add according to product and customer requirement addition salt or salt, does not add other food additives
Add agent；
Step 7: sabot, enters quick freezing repository for being fitted into the metal dish of standard in time through supercooling ingredient vegetables, material temperature exists
20 DEG C or more available fans cool down in time enters back into freezer；
Step 8: freezing, the control of freezer temperature is at -18 DEG C hereinafter, cooling time must not be less than 2 hours；
Step 9: vacuum drying, after the completion of freezing, quickly moves into vacuum freeze drier together with metal dish, is advising
Vacuum freeze-drying process is completed under fixed operation；Antenatal period to mid-term vacuum degree is wanted during vacuum freeze-drying
Less than 1.5Torr, drying is changed with the quantity and sabot thickness of material, from 20 DEG C -70 DEG C -62 DEG C of such curve settings, after
Phase drying temperature can be controlled in 64 DEG C, comes out of the stove first 1 hour, drying temperature drops to 62 DEG C；
Step 10: whether inner packing, clean in first inspection chamber after vacuum drying, previous hour opening sterilization is proposed
And dehumidifying；The product for leaving vacuum oven must seal in 60 minutes completes inner packing, prevents from making moist and pollute；
Step 11: outer packing, is packed into extranal packing box by defined requirement, pays attention to the correct mark of extranal packing box, label
It is complete errorless.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (1)
1. a kind of processing technology of frozen dried food, it is characterised in that: concrete technology method are as follows: Step 1: raw material picks choosing, all vegetables
Dish raw material both is from legitimate channels, it is necessary to assure raw material is fresh, free from extraneous odour, without putrefactive phenomenon, pesticide residue and pollutant limitation
Respective country standard, the regulation of professional standard should be met；
Step 2: cleaning, the soil sundries on vegetables is cleaned up, some too old skin leaves are removed；
Step 3: cutting shape, different shapes is cut into according to customer requirement；
Step 4: blanching, the vegetables cut are put into boiling slot in time, the defined time and at a temperature of blanching complete, water temperature exists
85 DEG C or more are launched material, 90 DEG C or more maintenance blanching 2-6 minutes；
Step 5: it is cooling, cooling is picked up in time after the completion of cooking, and prevents from accumulating；
Step 6: ingredient, does not add according to product and customer requirement addition salt or salt, other food additions are not added
Agent；
Step 7: sabot, enters quick freezing repository for being fitted into the metal dish of standard in time through supercooling ingredient vegetables, material temperature is at 20 DEG C
The above available fans cool down in time enters back into freezer；
Step 8: freezing, the control of freezer temperature is at -18 DEG C hereinafter, cooling time must not be less than 2 hours；
Step 9: vacuum drying, after the completion of freezing, quickly moves into vacuum freeze drier together with metal dish, completes vacuum
Drying bu sublimation process；Antenatal period to mid-term vacuum degree is less than 1.5Torr during vacuum freeze-drying, it is dry with
The quantity and sabot thickness of material are changed, and from 20 DEG C -70 DEG C -62 DEG C of such curve settings, later period drying temperature is controlled 62
It DEG C -65 DEG C, comes out of the stove first 1 hour, drying temperature drops to 62 DEG C；
Step 10: whether inner packing, clean in first inspection chamber after vacuum drying, propose previous hour opening sterilization and remove
It is wet；The product for leaving vacuum oven must seal in 60 minutes completes inner packing, prevents from making moist and pollute；
Step 11: outer packing, is packed into extranal packing box by defined requirement, pays attention to the correct mark of extranal packing box, label is complete
It is errorless.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910092205.XA CN109699735A (en) | 2019-01-30 | 2019-01-30 | A kind of processing technology of frozen dried food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910092205.XA CN109699735A (en) | 2019-01-30 | 2019-01-30 | A kind of processing technology of frozen dried food |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766784A (en) * | 2012-10-22 | 2014-05-07 | 李康伟 | Production method for freeze-dried composite vegetable |
| CN108967516A (en) * | 2017-06-02 | 2018-12-11 | 覃耀坤 | A kind of technique using lyophilization processing dehydrated vegetables |
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2019
- 2019-01-30 CN CN201910092205.XA patent/CN109699735A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766784A (en) * | 2012-10-22 | 2014-05-07 | 李康伟 | Production method for freeze-dried composite vegetable |
| CN108967516A (en) * | 2017-06-02 | 2018-12-11 | 覃耀坤 | A kind of technique using lyophilization processing dehydrated vegetables |
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Application publication date: 20190503 |