CN111011771A - Processing method of black tara vegetable - Google Patents
Processing method of black tara vegetable Download PDFInfo
- Publication number
- CN111011771A CN111011771A CN201911290586.9A CN201911290586A CN111011771A CN 111011771 A CN111011771 A CN 111011771A CN 201911290586 A CN201911290586 A CN 201911290586A CN 111011771 A CN111011771 A CN 111011771A
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- dish
- blanching
- fresh
- oil bath
- water
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Abstract
The invention discloses a processing method of Heitai vegetable, which comprises the following steps: (1) selecting materials: taking a plurality of fresh, tender and mildew-free black taro vegetables, washing with water, finally cleaning with cold boiled water, draining, and chopping into 2cm sections; (2) blanching: blanching the chopped material in water at 40 ℃ for 10 minutes; (3) quick-freezing: freezing at-18 deg.C for 5 min; (4) dehydrating in a low-temperature vacuum oil bath: dehydrating under vacuum for 30 minutes under the condition of oil bath at 90 ℃ and the pressure of 0.001 MPa; (5) cooling, and vacuum packaging. The invention effectively prolongs the shelf life of the product under the condition of keeping the nutritive value of the dish, and the finished product can be eaten instantly or become fresh dish after being rehydrated, thereby greatly expanding the shelf life of the fresh dish, maintaining the natural color of the fresh dish and simultaneously widening the eating method and the eating channel of the fresh dish.
Description
Technical Field
The invention relates to a processing method of Heitai vegetable.
Background
Black tara or black tsai, special product of Satsu Rugao city in Jiangsu province, Chinese geographical sign agricultural products, Satsugao Rugao vegetable and Satsugao vegetable (Rugao dialect) are named after the Satsugao vegetable grows in the collapsed land. As the special vegetable variety of Rugao, the taste is delicious, the leaf is fat and tender, can fry and eat, make soup, cold and dressed with sauce. The dish has the characteristics of outdoor growth in winter, short harvest season (approximately 45 days harvest time every year), good taste, high dietary fiber content, delicious color, delicious taste, rich nutrition and the like.
After the dish is harvested, two main eating methods for keeping the characteristics and the nutritive value of the dish are available at present: firstly, residents directly use the fresh vegetables as the fresh vegetables to eat after cooking; and secondly, quick-frozen vegetables are treated, so that the eating time is prolonged. Other processing methods, such as household drying or factory hot air drying, lose the original color of the dish and cause certain loss of nutritional value.
The low-temperature vacuum oil bath dehydration drying is a new food processing technology, and means that under the action of specific temperature, vacuum degree and time in specific equipment, under the frozen state of a dish, water is sublimated from a solid state to a gas state and is discharged, so that the dish is dried into chips. There is no report of using the low temperature oil bath dehydration process on fragile green vegetables.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects of the prior art, and provide a processing method of the Heitai dish, so that a new eating method of the dish can be developed under the condition of keeping the nutritive value of the dish, and the quality guarantee period of the product can be effectively prolonged.
In order to solve the technical problems, the invention provides the following technical scheme:
a processing method of black tara vegetables comprises the following steps:
(1) selecting materials: taking a plurality of fresh, tender and mildew-free black taro vegetables, washing with water, finally cleaning with cold boiled water, draining, and chopping into 2-5cm sections;
(2) blanching: blanching the chopped material in water at 40-80 deg.C for 5-10 min;
(3) quick-freezing: freezing at a temperature below-18 deg.C for 5-30 min;
(4) dehydrating in a low-temperature vacuum oil bath: dehydrating in vacuum for 30-120 min in oil bath at 60-90 deg.C;
(5) cooling and packaging.
Preferably, after the blanching in the step (2) and before the quick-freezing in the step (3), a sugar soaking step is further included, and the mass ratio of sugar to vegetables is 0-1:5 during sugar soaking.
Preferably, in the step (4), the pressure for dehydrating the low-temperature vacuum oil bath is 0.0001-0.004 MPa.
The invention has the following beneficial effects: the invention provides a processing method of black taro, which removes water through low-temperature drying under the condition of keeping the nutritive value of vegetables by a low-temperature oil bath vacuum drying mode, effectively prolongs the quality guarantee period of products, and simultaneously, finished products can be eaten instantly or rehydrated to become fresh vegetables, thereby greatly expanding the quality guarantee period of the fresh vegetables, maintaining the natural color of the fresh vegetables and simultaneously widening the eating channel of the fresh vegetables.
The invention adjusts the blanching process of the Heitai dish to be suitable for the subsequent dehydration processing treatment, and the blanching process is reduced from the previous high-temperature and long-time state (such as about 100 ℃ for 10 minutes) to the current state, mainly aims to protect the tissue structure of the dish body and protect the nutrient components of the dish from being over-cooked and over-rotten, so that the dish cannot be broken in the subsequent processing process.
The invention firstly applies the low-temperature oil bath dehydration drying process to the processing of fragile green vegetables. The method adjusts the blanching process, so that the method is suitable for subsequent dehydration processing, and finds out the proper optimal technological parameters for the dehydration processing by the low-temperature oil bath, so that the quality guarantee period of the black tara vegetable at normal temperature can be effectively prolonged under the condition of keeping the nutritive value of the vegetable.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
Example 1
A processing method of black tara vegetables comprises the following steps:
(1) selecting materials: taking a plurality of fresh, tender and mildew-free black taro vegetables, washing with water, finally cleaning with cold boiled water, draining, and chopping into 2cm sections;
(2) blanching: blanching the chopped material in water at 40 ℃ for 10 minutes;
(3) quick-freezing: freezing at-18 deg.C for 5 min;
(4) dehydrating in a low-temperature vacuum oil bath: dehydrating under vacuum for 30 minutes under the pressure of 0.0001MPa in oil bath at 90 ℃;
(5) cooling and packaging.
Example 2
A processing method of black tara vegetables comprises the following steps:
(1) selecting materials: taking a plurality of fresh, tender and mildew-free black taro vegetables, washing with water, finally cleaning with cold boiled water, draining, and chopping into 5cm sections;
(2) blanching: blanching the chopped material in 80 ℃ water for 5 minutes;
(3) quick-freezing: freezing at-18 deg.C for 30 min; and then sugar is soaked, wherein the mass ratio of the sugar to the vegetables is 1:5 during sugar soaking.
(4) Dehydrating in a low-temperature vacuum oil bath: dehydrating under vacuum for 120 minutes under the condition of oil bath at 60 ℃ and the pressure of 0.001 MPa;
(5) cooling and packaging.
Example 3
A processing method of black tara vegetables comprises the following steps:
(1) selecting materials: taking a plurality of fresh, tender and mildew-free black taro vegetables, washing with water, finally cleaning with cold boiled water, draining, and chopping into 3cm sections;
(2) blanching: blanching the chopped material in water at 60 ℃ for 8 minutes; then soaking sugar, wherein the mass ratio of sugar to vegetable is 0.5:5
(3) Quick-freezing: freezing at-18 deg.C for 20 min;
(4) dehydrating in a low-temperature vacuum oil bath: dehydrating in vacuum for 80 minutes under the condition of oil bath at 75 ℃ and the pressure of 0.0095 MPa;
(5) cooling and packaging.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. The processing method of the black taro is characterized by comprising the following steps:
(1) selecting materials: taking a plurality of fresh, tender and mildew-free black taro vegetables, washing with water, finally cleaning with cold boiled water, draining, and chopping into 2-5cm sections;
(2) blanching: blanching the chopped material in water at 40-80 deg.C for 5-10 min;
(3) quick-freezing: freezing at a temperature below-18 deg.C for 5-30 min;
(4) dehydrating in a low-temperature vacuum oil bath: dehydrating in vacuum for 30-120 min in oil bath at 60-90 deg.C;
(5) cooling and packaging.
2. The method for processing Heitai dish as claimed in claim 1, wherein the method further comprises a step of sugar soaking after blanching in step (2) and before quick freezing in step (3), wherein the mass ratio of sugar to dish is 0-1:5 during sugar soaking.
3. The method according to claim 1, wherein the pressure at the time of dehydration in the low-temperature vacuum oil bath in the step (4) is 0.0001 to 0.004 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911290586.9A CN111011771A (en) | 2019-12-16 | 2019-12-16 | Processing method of black tara vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911290586.9A CN111011771A (en) | 2019-12-16 | 2019-12-16 | Processing method of black tara vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111011771A true CN111011771A (en) | 2020-04-17 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911290586.9A Pending CN111011771A (en) | 2019-12-16 | 2019-12-16 | Processing method of black tara vegetable |
Country Status (1)
| Country | Link |
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| CN (1) | CN111011771A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081583A (en) * | 1992-07-27 | 1994-02-09 | 邱耀瑞 | The manufacture method of frying food in vacuum |
| CN104256414A (en) * | 2014-08-29 | 2015-01-07 | 北京凯达恒业农业技术开发有限公司 | Processing method for vacuum frozen and fried crispy celery sections |
| CN105380162A (en) * | 2015-11-12 | 2016-03-09 | 北京凯达恒业农业技术开发有限公司 | Dehydrated combined side dishes bag and preparation method thereof |
| CN105520095A (en) * | 2016-01-08 | 2016-04-27 | 孙彦升 | Multi-flavor instant nutritional crispy food and preparation method thereof |
-
2019
- 2019-12-16 CN CN201911290586.9A patent/CN111011771A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081583A (en) * | 1992-07-27 | 1994-02-09 | 邱耀瑞 | The manufacture method of frying food in vacuum |
| CN104256414A (en) * | 2014-08-29 | 2015-01-07 | 北京凯达恒业农业技术开发有限公司 | Processing method for vacuum frozen and fried crispy celery sections |
| CN105380162A (en) * | 2015-11-12 | 2016-03-09 | 北京凯达恒业农业技术开发有限公司 | Dehydrated combined side dishes bag and preparation method thereof |
| CN105520095A (en) * | 2016-01-08 | 2016-04-27 | 孙彦升 | Multi-flavor instant nutritional crispy food and preparation method thereof |
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Application publication date: 20200417 |