CN112335727A - Vegetable drying, fresh-keeping and restoring method - Google Patents
Vegetable drying, fresh-keeping and restoring method Download PDFInfo
- Publication number
- CN112335727A CN112335727A CN202011076732.0A CN202011076732A CN112335727A CN 112335727 A CN112335727 A CN 112335727A CN 202011076732 A CN202011076732 A CN 202011076732A CN 112335727 A CN112335727 A CN 112335727A
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- CN
- China
- Prior art keywords
- vegetables
- fresh
- keeping
- parts
- vegetable
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- Pending
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 107
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000001035 drying Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 235000019640 taste Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000003306 harvesting Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 241001122767 Theaceae Species 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 241000411851 herbal medicine Species 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 239000003755 preservative agent Substances 0.000 abstract description 12
- 230000002335 preservative effect Effects 0.000 abstract description 12
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
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
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a vegetable drying, fresh-keeping and reducing method, which comprises the following specific operation steps: the method comprises the following steps: when vegetables are picked, selecting all indexes of the vegetables to grow to the optimal state and then harvesting; step two: cleaning the picked vegetables; step three: putting the cleaned vegetables into boiled water for rapid heating: step four: determining the heating time according to different vegetable varieties, fishing out the completely hot vegetables, and simply dehydrating; step five: drying; step six: and vacuum packaging the dried vegetables, boxing and storing and the like. According to the invention, the fresh vegetables are dried and stored, the transportation and storage cost is reduced, the storage time is long, the preservative is formed by mixing natural elements, and when the preservative is sprayed on the surfaces of the vegetables, the third preservative forms a film on the surfaces of the vegetables, so that the metabolism of the vegetables can be reduced again, and the moisture and the sugar content of the vegetables can be maintained. By the method, the fresh-keeping time of the vegetables can be prolonged, and the appearance and the taste of the vegetables are not influenced.
Description
Technical Field
The invention relates to the technical field of preservation, in particular to a vegetable drying, preservation and restoration method.
Background
At present, vegetables are very fresh because the vegetables can continuously absorb water and nutrients in the ground from roots when growing in the ground, but after the vegetables are picked, cells in the vegetables cannot die, so the cells can continuously consume the water and the nutrients stored in the vegetables, but the picked vegetables are difficult to obtain the water and the nutrients and cannot be subjected to photosynthesis, and when the time is long, the water and the nutrients in the vegetables are consumed too much, so the vegetables are wilted. The existing fresh-keeping reduction method usually sprays water into vegetables or soaks the vegetables in water, but the vegetables are easy to rot due to excessive moisture, so that the fresh-keeping time of the vegetables is still short, and therefore, the improvement space is still provided.
Disclosure of Invention
In view of the above, the invention provides a vegetable drying, fresh-keeping and restoring method, which comprises the following specific operation steps:
the method comprises the following steps: when vegetables are picked, selecting all indexes of the vegetables to grow to the optimal state and then harvesting;
step two: cleaning the picked vegetables;
step three: putting the cleaned vegetables into boiled water for rapid heating:
step four: determining the heating time according to different vegetable varieties, fishing out the completely hot vegetables, and simply dehydrating;
step five: drying;
step six: vacuum packaging the dried vegetables, and boxing and storing;
step seven: the dried vegetables are added with boiled water for reduction, and then the prepared seasoning bags with different tastes which are popular with people are added and stirred for eating.
Further, after the vegetables are washed, mixing 1-2g of salt, vinegar and clear water: 1-2 g: mixing at a ratio of 2-2.5L to obtain a treatment solution, and soaking the vegetables in the treatment solution for 3-5 min.
Furthermore, the fresh-keeping reduction method is not only suitable for the fresh keeping of vegetables, wild vegetables, Chinese herbal medicines and tea leaves, but also can be adopted.
Further, the preservative is prepared by mixing 3-10 parts of sodium chloride, 3-9 parts of glucose, 1-3 parts of citric acid, 1-4 parts of mannose and 20-50 parts of water.
Further, the preservative is prepared by mixing 3-6 parts of sodium chloride, 3-5 parts of glucose, 1-2 parts of citric acid, 1-2 parts of mannose and 20-30 parts of water.
Further, the fourth step is rapidly heated for 3 to 8 minutes.
By adopting the technical scheme, the method has the following beneficial effects:
according to the invention, the fresh vegetables are dried and stored, the transportation and storage cost is reduced, the storage time is long, the preservative is prepared by mixing natural elements, no preservative is added, and when the preservative is sprayed on the surfaces of the vegetables, the third preservative forms a film on the surfaces of the vegetables, so that the metabolism of the vegetables can be reduced again, and the moisture and the sugar content of the vegetables can be maintained. By the method, the fresh-keeping time of the vegetables can be prolonged, and the appearance and the taste of the vegetables are not influenced.
Detailed Description
Example 1: a vegetable drying, fresh-keeping and restoring method comprises the following specific operation steps:
the method comprises the following steps: when vegetables are picked, selecting all indexes of the vegetables to grow to the optimal state and then harvesting;
step two: cleaning the picked vegetables;
step three: putting the cleaned vegetables into boiled water for rapid heating:
step four: determining the heating time according to different vegetable varieties, fishing out the completely hot vegetables, and simply dehydrating;
step five: drying;
step six: vacuum packaging the dried vegetables, and boxing and storing;
step seven: the dried vegetables are added with boiled water for reduction, and then the prepared seasoning bags with different tastes which are popular with people are added and stirred for eating.
After the vegetables are washed, adding 1-2g of salt, vinegar and clear water: 1-2 g: mixing at a ratio of 2-2.5L to obtain a treatment solution, and soaking the vegetables in the treatment solution for 3-5 min.
The fresh-keeping reduction method is not only suitable for the fresh keeping of vegetables, wild vegetables, Chinese herbal medicines and tea leaves, but also can be adopted.
The preservative is prepared by mixing 3 parts of sodium chloride, 3 parts of glucose, 3 parts of citric acid, 4 parts of mannose and 20-50 parts of water.
And step four, rapidly heating for 3-8 minutes.
Example 2: a vegetable drying, fresh-keeping and restoring method comprises the following specific operation steps:
the method comprises the following steps: when vegetables are picked, selecting all indexes of the vegetables to grow to the optimal state and then harvesting;
step two: cleaning the picked vegetables;
step three: putting the cleaned vegetables into boiled water for rapid heating:
step four: determining the heating time according to different vegetable varieties, fishing out the completely hot vegetables, and simply dehydrating;
step five: drying;
step six: vacuum packaging the dried vegetables, and boxing and storing;
step seven: the dried vegetables are added with boiled water for reduction, and then the prepared seasoning bags with different tastes which are popular with people are added and stirred for eating.
After the vegetables are washed, adding 1-2g of salt, vinegar and clear water: 1-2 g: mixing at a ratio of 2-2.5L to obtain a treatment solution, and soaking the vegetables in the treatment solution for 3-5 min.
The fresh-keeping reduction method is not only suitable for the fresh keeping of vegetables, wild vegetables, Chinese herbal medicines and tea leaves, but also can be adopted.
The preservative is prepared by mixing 4 parts of sodium chloride, 5 parts of glucose, 2 parts of citric acid, 1 part of mannose and 20 parts of water.
The fourth step was rapidly heated to 6 minutes.
Example 3: a vegetable drying, fresh-keeping and restoring method comprises the following specific operation steps:
the method comprises the following steps: when vegetables are picked, selecting all indexes of the vegetables to grow to the optimal state and then harvesting;
step two: cleaning the picked vegetables;
step three: putting the cleaned vegetables into boiled water for rapid heating:
step four: determining the heating time according to different vegetable varieties, fishing out the completely hot vegetables, and simply dehydrating;
step five: drying;
step six: vacuum packaging the dried vegetables, and boxing and storing;
step seven: the dried vegetables are added with boiled water for reduction, and then the prepared seasoning bags with different tastes which are popular with people are added and stirred for eating.
After the vegetables are washed, adding 1-2g of salt, vinegar and clear water: 1-2 g: mixing at a ratio of 2-2.5L to obtain a treatment solution, and soaking the vegetables in the treatment solution for 3-5 min.
The fresh-keeping reduction method is not only suitable for the fresh keeping of vegetables, wild vegetables, Chinese herbal medicines and tea leaves, but also can be adopted.
The preservative is prepared by mixing 4 parts of sodium chloride, 5 parts of glucose, 2 parts of citric acid, 1 part of mannose and 25 parts of water.
And step four, rapidly heating for 3-8 minutes.
Having thus described the basic principles and principal features of the invention, it will be appreciated by those skilled in the art that the invention is not limited by the embodiments described above, which are given by way of illustration only, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (6)
1. A vegetable drying, fresh-keeping and restoring method is characterized by comprising the following specific operation steps:
the method comprises the following steps: when vegetables are picked, selecting all indexes of the vegetables to grow to the optimal state and then harvesting;
step two: cleaning the picked vegetables;
step three: putting the cleaned vegetables into boiled water for rapid heating:
step four: determining the heating time according to different vegetable varieties, fishing out the completely hot vegetables, and simply dehydrating;
step five: drying;
step six: vacuum packaging the dried vegetables, and boxing and storing;
step seven: the dried vegetables are added with boiled water for reduction, and then the prepared seasoning bags with different tastes which are popular with people are added and stirred for eating.
2. The vegetable drying, fresh-keeping and reducing method as claimed in claim 1, wherein after the vegetable is washed, the salt, vinegar and clean water are mixed at a ratio of 1-2 g: 1-2 g: mixing at a ratio of 2-2.5L to obtain a treatment solution, and soaking the vegetables in the treatment solution for 3-5 min.
3. The vegetable drying, fresh-keeping and reducing method as claimed in claim 1, wherein the fresh-keeping and reducing method is not only suitable for fresh-keeping of vegetables, wild vegetables, Chinese herbal medicines and tea leaves, but also can be adopted.
4. The vegetable drying, fresh-keeping and reducing method according to claim 1, characterized in that the fresh-keeping agent is formed by mixing 3-10 parts of sodium chloride, 3-9 parts of glucose, 1-3 parts of citric acid, 1-4 parts of mannose and 20-50 parts of water.
5. The vegetable drying, fresh-keeping and reducing method according to claim 4, characterized in that the fresh-keeping agent is formed by mixing 3-6 parts of sodium chloride, 3-5 parts of glucose, 1-2 parts of citric acid, 1-2 parts of mannose and 20-30 parts of water.
6. The vegetable drying, fresh-keeping and reducing method according to claim 1, wherein the fourth step is rapidly heating for 3-8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011076732.0A CN112335727A (en) | 2020-10-10 | 2020-10-10 | Vegetable drying, fresh-keeping and restoring method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011076732.0A CN112335727A (en) | 2020-10-10 | 2020-10-10 | Vegetable drying, fresh-keeping and restoring method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112335727A true CN112335727A (en) | 2021-02-09 |
Family
ID=74360464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011076732.0A Pending CN112335727A (en) | 2020-10-10 | 2020-10-10 | Vegetable drying, fresh-keeping and restoring method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112335727A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732126A (en) * | 2022-05-27 | 2022-07-12 | 泌阳亿健食品有限公司 | Edible mushroom prefabricated dish and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135389A (en) * | 2016-06-29 | 2016-11-23 | 乐山师范学院 | A kind of processing method of bamboo sprout |
| CN106417566A (en) * | 2016-09-13 | 2017-02-22 | 淮南市农康生态农业有限公司 | Processing method of green healthy dried vegetable product |
| CN108497044A (en) * | 2018-04-02 | 2018-09-07 | 徐州农丰生物化工有限公司 | A kind of Dehydrated Vegetable Processing method |
| CN108651902A (en) * | 2018-03-27 | 2018-10-16 | 湖州五石科技有限公司 | A kind of Dehydrated Vegetable Processing method |
-
2020
- 2020-10-10 CN CN202011076732.0A patent/CN112335727A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135389A (en) * | 2016-06-29 | 2016-11-23 | 乐山师范学院 | A kind of processing method of bamboo sprout |
| CN106417566A (en) * | 2016-09-13 | 2017-02-22 | 淮南市农康生态农业有限公司 | Processing method of green healthy dried vegetable product |
| CN108651902A (en) * | 2018-03-27 | 2018-10-16 | 湖州五石科技有限公司 | A kind of Dehydrated Vegetable Processing method |
| CN108497044A (en) * | 2018-04-02 | 2018-09-07 | 徐州农丰生物化工有限公司 | A kind of Dehydrated Vegetable Processing method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732126A (en) * | 2022-05-27 | 2022-07-12 | 泌阳亿健食品有限公司 | Edible mushroom prefabricated dish and preparation process thereof |
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