CN115336626A - Drying and dehydrating process for prolonging food storage - Google Patents
Drying and dehydrating process for prolonging food storage Download PDFInfo
- Publication number
- CN115336626A CN115336626A CN202211006682.8A CN202211006682A CN115336626A CN 115336626 A CN115336626 A CN 115336626A CN 202211006682 A CN202211006682 A CN 202211006682A CN 115336626 A CN115336626 A CN 115336626A
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- China
- Prior art keywords
- food
- drying
- dehydration
- meat
- vegetable
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000013305 food Nutrition 0.000 title claims abstract description 128
- 238000001035 drying Methods 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000003860 storage Methods 0.000 title claims abstract description 16
- 235000013311 vegetables Nutrition 0.000 claims abstract description 44
- 230000018044 dehydration Effects 0.000 claims abstract description 40
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 40
- 235000013372 meat Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000013339 cereals Nutrition 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims 4
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000013324 preserved food Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 description 8
- 241000722363 Piper Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; 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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention discloses a drying and dehydrating process for prolonging food storage, which comprises the following steps: step 1: cleaning the meat food and the vegetable food to be dehydrated with clear water, and cutting the meat food and the vegetable food to be dehydrated into blocks for later use. The beneficial effects are that: according to the invention, different types of foods are layered and independently dried and dehydrated by adopting the drying space capable of independently controlling the temperature and reminding at regular time, so that the phenomena of excessive dehydration and insufficient dehydration of the foods in the same drying space caused by different drying temperatures of the foods are avoided, the drying and dehydrating quality of the foods is improved, and the nutrition and the taste of the foods are fully reserved by strictly controlling the dehydration time and the dehydration temperature of the foods, so that the nutritive value of the foods after drying and dehydrating is improved.
Description
Technical Field
The invention relates to the technical field of food drying and dehydration, in particular to a drying and dehydration process for prolonging food storage.
Background
Food refers to various finished products and raw materials for people to eat or drink and the traditional food and traditional Chinese medicine, but does not include products for treatment. The food includes meat, vegetables, rice, cereals, etc. When food is stored, dehydration and drying treatment are often needed to the food in order to prolong the storage time of the food.
However, at present when carrying out dehydration stoving to food it is direct to place all kinds of food of treating the stoving in same stoving space more, then carry out the stoving dehydration to all kinds of food through hot-blast, this kind of stoving dehydration mode easily leads to all kinds of food to have food excessive dehydration and the insufficient phenomenon of dehydration when drying dehydration in same stoving space because of all kinds of food stoving temperature differs when using, the stoving dehydration quality of food has been reduced, simultaneously because temperature and time when drying all kinds of food lead to food too much loss after the dehydration stoving not accurate to the accuse, greatly reduced the nutritive value of food after the stoving dehydration.
Disclosure of Invention
The invention aims to solve the problems and provide a drying and dehydrating process for prolonging the storage of food.
The invention realizes the purpose through the following technical scheme:
a drying and dehydrating process for prolonging food storage comprises the following steps:
step 1: cleaning meat food and vegetable food to be dehydrated with clear water, and cutting the meat food and vegetable food to be dehydrated into blocks for later use;
step 2: directly and uniformly placing the cut meat food on a drying tray, blanching the cut vegetable food with boiled water, then cooling with cold water, and placing the vegetable food on other drying trays in a classified manner after draining;
and step 3: respectively placing the drying trays in the step 2 in drying spaces of each layer which can independently control the temperature and can carry out timing reminding, and sealing the drying spaces;
and 4, step 4: setting the temperature in each layer of drying space according to the respective optimal dehydration temperature of meat food and vegetable food, and setting the drying time while setting the temperature;
and 5: in the drying process, the dehydration state of meat food and vegetable food is checked in time so as to adjust the drying time in time;
and 6: and respectively storing the dried and dehydrated meat food and vegetable food in corresponding food packaging bags, and vacuumizing the food packaging bags to realize the drying, dehydration and storage of the meat food and vegetable food.
Furthermore, the vegetable food to be blanched in the step 2 does not include onion, pepper, mushrooms and leaves of various vegetables, and a large amount of nutritional ingredients can be lost due to the blanching way of the leaves of the onion, the pepper, the mushrooms and the various vegetables, so that the vegetable food can be placed in a corresponding tray only after being washed and drained, and is ready for drying and dehydrating.
Further, in step 3, drying and dehydrating food mainly through hot air in each layer of drying space, the drying space can be reminded at regular time through independent temperature control, and the independent setting of drying temperature and drying time can be carried out on the same type of food according to actual drying requirements, so that excessive dehydration and insufficient dehydration can not occur when the food is dehydrated, the drying and dehydrating quality of the food is improved, and meanwhile, the flavor of the food is better kept.
Furthermore, the drying temperature of the meat products in the step 4 is 62-68 ℃, and the drying time is 6-7 hours, and the actual operation proves that the nutrition in the meat products can be fully reserved when the meat products are dried and dehydrated at 62-68 ℃, and the mouthfeel of the meat products is ensured at the same time.
Furthermore, the drying temperature of the vegetable food in the step 4 is 54-57 ℃, and the drying time is 3-12 hours, and the actual operation proves that the vegetable food can fully retain the nutrition and the taste of the vegetable food at 54-57 ℃.
Furthermore, when the food being dried is checked in the step 5, the moisture in the food is mainly detected through the contact type moisture measuring instrument, so that the drying time is properly adjusted when the moisture is too high, and meanwhile, the phenomenon that the food is insufficiently and excessively dehydrated in the drying and dehydrating processes can be avoided by adjusting the drying time in time.
Further, the method is also applicable to the step 1 of replacing the meat with the rice-type five cereals, and the rice-type five cereals are not required to be cut into pieces and are screened cleanly.
The invention has the beneficial effects that:
according to the invention, different types of foods are separately dried and dehydrated layer by adopting the drying space capable of independently controlling the temperature and reminding at regular time, so that the phenomena of excessive dehydration and insufficient dehydration of the foods in the same drying space caused by different drying temperatures of the foods are avoided, the drying and dehydrating quality of the foods is improved, the nutrition and the taste of the foods are fully reserved by strictly controlling the dehydration time and the dehydration temperature of the foods, and the nutritive value of the foods after drying and dehydrating is improved.
Detailed Description
A drying and dehydrating process for prolonging food storage comprises the following steps:
step 1: cleaning meat food and vegetable food to be dehydrated with clear water, and cutting the meat food and vegetable food to be dehydrated into blocks for later use;
and 2, step: directly and uniformly placing the cut meat food on a drying tray, blanching the cut vegetable food with boiled water, then cooling with cold water, and placing the vegetable food on other drying trays in a classified manner after draining;
and 3, step 3: respectively placing the drying trays in the step 2 in each layer of drying space which can independently control the temperature and can carry out timing reminding, and sealing each drying space;
and 4, step 4: setting the temperature in each layer of drying space according to the respective optimal dehydration temperature of meat food and each vegetable food, and setting the drying time while setting the temperature;
and 5: the dehydration state of meat food and vegetable food is checked in time during the drying process so as to adjust the drying time in time;
and 6: and respectively storing the dried and dehydrated meat food and vegetable food in corresponding food packaging bags, and vacuumizing the food packaging bags to realize the drying, dehydration and storage of the meat food and vegetable food.
In this embodiment, the vegetable food to be blanched in step 2 does not include onion, pepper, mushroom and leaves of various vegetables, and a large amount of nutrients are lost from the leaves of the onion, pepper, mushroom and various vegetables through blanching, so that the vegetable food can be placed in a corresponding tray after being washed and drained, and is ready for drying and dehydrating.
In this embodiment, in step 3, dry and dewater food through hot-blast coming mainly in each layer stoving space, through can controlling the temperature alone and can regularly remind the stoving space, can carry out the independent setting of stoving temperature and stoving time to the food of same kind according to actual stoving needs to ensure that food can not appear excessively dehydrating and the insufficient phenomenon of dehydration when the dehydration, improved the stoving dehydration quality of food, better the flavor that has kept food simultaneously.
In the embodiment, the drying temperature of the meat product in the step 4 is 62-68 ℃, and the drying time is 6-7 hours, and the actual operation proves that the nutrition in the meat product can be fully reserved when the meat product is dried and dehydrated at 62-68 ℃, and the taste of the meat product is ensured.
In the embodiment, the drying temperature of the vegetable food in the step 4 is 54-57 ℃, and the drying time is 3-12 hours, and the actual operation proves that the vegetable food can fully retain the nutrition and the taste of the vegetable food at 54-57 ℃.
In this embodiment, when the food being dried is inspected in step 5, the moisture in the food is mainly detected by the contact moisture measuring instrument, so that the drying time is properly adjusted when the moisture is too high, and the drying time is timely adjusted to avoid the phenomena of insufficient dehydration and excessive dehydration in the drying and dehydrating processes of the food.
In this embodiment, the step 1 of replacing the meat with the rice-type five cereals is also applicable, and the rice-type five cereals are not required to be cut into pieces and are screened completely.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is intended to cover any modifications, equivalents, improvements, etc. within the spirit and scope of the present invention.
Claims (7)
1. A drying and dehydrating process for prolonging food storage is characterized in that: the method comprises the following steps:
step 1: cleaning meat food and vegetable food to be dehydrated with clear water, and cutting the meat food and vegetable food to be dehydrated into blocks for later use;
step 2: directly and uniformly placing the cut meat food on a drying tray, blanching the cut vegetable food with boiled water, then cooling with cold water, and placing the vegetable food on other drying trays in a classified manner after draining;
and step 3: respectively placing the drying trays in the step 2 in each layer of drying space which can independently control the temperature and can carry out timing reminding, and sealing each drying space;
and 4, step 4: setting the temperature in each layer of drying space according to the respective optimal dehydration temperature of meat food and each vegetable food, and setting the drying time while setting the temperature;
and 5: the dehydration state of meat food and vegetable food is checked in time during the drying process so as to adjust the drying time in time;
and 6: and respectively storing the dried and dehydrated meat food and vegetable food in corresponding food packaging bags, and vacuumizing the food packaging bags to realize the drying, dehydration and storage of the meat food and vegetable food.
2. The process of claim 1, wherein the oven drying and dehydration process for extended food storage comprises: the vegetable food to be blanched in the step 2 does not include onion, pepper, mushroom and leaves of various vegetables.
3. The process of claim 1, wherein the drying and dehydrating step comprises the steps of: in the step 3, food is dried and dehydrated mainly through hot air in each layer of drying space.
4. The process of claim 1, wherein the oven drying and dehydration process for extended food storage comprises: in the step 4, the meat food is dried at the temperature of 62-68 ℃ for 6-7 hours.
5. The process of claim 1, wherein the oven drying and dehydration process for extended food storage comprises: in the step 4, the vegetable food is dried at the temperature of 54-57 ℃ for 3-12 hours.
6. The process of claim 1, wherein the drying and dehydrating step comprises the steps of: in the step 5, when the dried food is checked, the moisture in the food is mainly detected by a contact type moisture measuring instrument, so that the drying time is properly adjusted when the moisture is too high.
7. The process of claim 1, wherein the oven drying and dehydration process for extended food storage comprises: the method is also applicable when the meat in the step 1 is changed into the rice-type five cereals, and the rice-type five cereals are not required to be cut into pieces and are screened cleanly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211006682.8A CN115336626A (en) | 2022-08-22 | 2022-08-22 | Drying and dehydrating process for prolonging food storage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211006682.8A CN115336626A (en) | 2022-08-22 | 2022-08-22 | Drying and dehydrating process for prolonging food storage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115336626A true CN115336626A (en) | 2022-11-15 |
Family
ID=83953384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211006682.8A Pending CN115336626A (en) | 2022-08-22 | 2022-08-22 | Drying and dehydrating process for prolonging food storage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115336626A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2080154U (en) * | 1989-09-30 | 1991-07-03 | 云南省曲靖地区农机研究所 | Tunnel drying and dewatering device |
| 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 |
| CN206919619U (en) * | 2017-07-04 | 2018-01-23 | 青岛博尔威特电器设备自动化有限公司 | A kind of guipure combined intelligent energy-conserving and environment-protective drying plant |
| CN108142778A (en) * | 2017-12-15 | 2018-06-12 | 杭州星翼进出口有限公司 | A kind of application method of frozen dried food processing dehydration device |
| CN216048997U (en) * | 2021-09-09 | 2022-03-15 | 四川砥弘科技有限公司 | Accurate temperature-controlled mesh belt type drying device of modularization |
-
2022
- 2022-08-22 CN CN202211006682.8A patent/CN115336626A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2080154U (en) * | 1989-09-30 | 1991-07-03 | 云南省曲靖地区农机研究所 | Tunnel drying and dewatering device |
| 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 |
| CN206919619U (en) * | 2017-07-04 | 2018-01-23 | 青岛博尔威特电器设备自动化有限公司 | A kind of guipure combined intelligent energy-conserving and environment-protective drying plant |
| CN108142778A (en) * | 2017-12-15 | 2018-06-12 | 杭州星翼进出口有限公司 | A kind of application method of frozen dried food processing dehydration device |
| CN216048997U (en) * | 2021-09-09 | 2022-03-15 | 四川砥弘科技有限公司 | Accurate temperature-controlled mesh belt type drying device of modularization |
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Application publication date: 20221115 |