201138643 六、發明說明： 【發明所屬之技術領域】 _ 本發日相於-種新鮮蔬果“製方法，主要指—種 可提升蔬果菜新鮮度、衛生及泡製人味效率之蔬果菜泡 式 製方法。 c先前技術] _2] f知蔬果菜於仙時常“各式調味料讀升口感 ^關調味料僅附著於蔬果菜表面並未能完全入味， 0 &成口感不盡理躲* ’Ί_α泡製技術具有可提升調 味料入味口感之泡菜，並該製作方式一般先選取蔬果菜 類原料及W前置加卫，再由人謂姊錢溶液塗抹 流果菜表面或浸泡蔬果菜約2小時以上使食鹽可渗透蔬果 采内部殺青，並抑制破壞蔬果菜原料酵蟮活性，並可去 承異味再於殺青後由人工清洗蔬菜去除鹽份，並於清 洗後配合口味添加調味料與蔬果菜混合浸泡，並置於容 器内酶製約數曰使調味料入味完成成品。' Q 然而剛述傳統泡菜製造方式須時冗長，往往需醃潰數 日後才能鎖售品嚐’具製作效率緩慢缺失，且殺青、清 洗過程將需求大量人工成本，又該泡菜商品化大量生產 時更需要較大場地’且難免須添加防腐劑或高濃度鹽份 才知以保存食品，造成降低泡菜新鮮口感缺失，此外殺 月或π洗過程不確實時蔬果菜表面仍可能殘留有害人體 之寄生蟲卵，而該寄生蟲卵有卵殼保護並於醃製過程不 易’肖滅’ 4：成人體食用該泡菜後仍具危害健康缺失。 【發明内容】 099114455 表單編號Α0101 第3頁/共19頁 0992025523-0 201138643 [0003] 本發明之目的在提供—種可提升蔬果菜新鮮度、衛 生及泡製入味效率蔬果菜之泡製方法。 本發明之製作方法包括以下步驟：a.蔬果菜選別、前置 加工私序；b.真空殺青程序；c.真空清洗、水養程序； d.脫水程序；e.真空醃製程序完成成品；其中前述a.蔬 果菜選別，前置加工程序係選取如大白菜、高麗菜、蘿 葡汽瓜、水梨…等各式蔬果菜，並可切片加工處理； 又前述b.真空殺青程序係將蔬果菜與設定比例食鹽水混 S 並藉由真空設備維持真空壓力設定時間，並使蔬果 菜纖維組織鬆散使食鹽水可滲入蔬果菜纖維内以具快速 叙月，滅菌功效’又前述真空殺青過程中零再藉由對蔬 果菜、食鹽水授拌或超音波震動方式以提升殺青、滅菌 蟲效率。 而前述真空殺青程序使用之真空設備主要具真空壓力 艙桶，並該真空壓力艙桶具容室、蓋體，並真空壓力艙 桶連接管路與外界氣壓泵涌連接 ，又該容室内可設置攪 摔裝置或超音波震動裝置，並該攪拌裝置具攪拌葉，並 可由外界馬達帶動，又超音波震動裝置具封閉殼體，並 於殼體内設置超音波發生器，並令超音波發生器動作時 可提供超音波震動作用，又該氣壓泵浦、攪拌裝置、超 音波震動裝置可由控制器控置，旅本發明之真空壓力艙 桶必須連設外界氣壓泵浦，而授拌裝置或超音波震動裝 置可提升殺青效率，若不設置時本發明亦可由氣壓泵浦 提供真空殺青功效。 本發明精選後蔬果菜原料移入真空壓力艙桶中’可保 留桶中容積空間及原料容積比例為3 : 2，並可加入2-5莫 099114455 表單編號 A0101 第 4 頁/共 19 頁 0992025523-0 201138643 而 以 耳濃度食鹽水’食鹽· %灰度可依蔬果菜原料種類不同 有所調整，食鹽水注 ^ β ^ 量視真空壓力艙桶既有内容積Μ 淹盍蔬果菜原料為| 严姑 密閉真空壓力艙桶後，抽出壓力 艙桶氣體，當壓力從 代人軋壓力760Torr下降至 0. 0006Torr以下時， 、’啟動真空壓力艙桶附加之攪拌裝置 ，及超音波震盪事署 生 '"夏，進行殺青’滅菌蟲作業，又前述 、β洗水養程序係將殺青後之蔬果菜瀝去食鹽水 ，並令蔬果菜混合法+ 芽水，並由真空設備維持趨近真空壓201138643 VI. Description of the invention: [Technical field to which the invention belongs] _ This method is a method for making fresh fruits and vegetables. It mainly refers to a vegetable and fruit dish that can improve the freshness, hygiene and brewing efficiency of fruits and vegetables. Method c. Prior art] _2] f know that vegetables and fruits are often used in various seasonings. The seasonings are only attached to the surface of fruits and vegetables and are not completely flavored. 0 & 'Ί_α brewing technology has a kimchi that can enhance the flavor of the seasoning, and the production method generally selects the raw materials of the fruits and vegetables and the front of the W, and then the surface of the fruit or vegetable or the soaked vegetables and fruits. Over the hour, the salt can penetrate the fruits and vegetables to reduce the activity of the fruits and vegetables, and inhibit the activity of the raw materials of the vegetables and fruits, and remove the salt after the odor is removed. After washing, the salt is added by the artificial washing, and the seasonings and fruits and vegetables are added after the washing. Mix and soak, and put in the container to limit the number of enzymes to make the seasoning into the finished product. 'Q However, the traditional method of making kimchi is too long, and it usually takes a few days to freeze and sell the tasting. 'There is a lack of production efficiency, and the process of cleaning, the cleaning process will require a lot of labor costs, and the kimchi will be mass-produced. Need a larger site' and it is inevitable to add preservatives or high-concentration salt to save food, resulting in a lack of fresh taste of kimchi. In addition, when the moon killing or π washing process is not correct, the surface of fruits and vegetables may still leave harmful parasites. Eggs, and the parasite eggs are protected by egg shells and are not easy to be dulled during the pickling process. 4: Adults still suffer from health loss after eating the kimchi. SUMMARY OF THE INVENTION 099114455 Form No. Α0101 Page 3 of 19 0992025523-0 201138643 [0003] The object of the present invention is to provide a method for brewing vegetables and fruits which can enhance the freshness, health and brewing efficiency of vegetables and fruits. The preparation method of the invention comprises the following steps: a. sorting of fruits and vegetables, pre-processing private order; b. vacuum cleaning procedure; c. vacuum cleaning, water maintenance procedure; d. dehydration procedure; e. vacuum curing procedure to complete the finished product; Among them, the a. vegetables and fruits are selected, and the pre-processing program selects various kinds of fruits and vegetables such as Chinese cabbage, Korean cabbage, steamed melon, pear, etc., and can be sliced and processed; and b. vacuum killing program is the vegetable and fruit. The dish is mixed with the set proportion of saline solution and the vacuum pressure is set by the vacuum device to set the time, and the fibrous tissue of the vegetable and fruit vegetables is loosened so that the salt water can be infiltrated into the vegetable and vegetable fiber to have a quick narrative, and the sterilization effect is in the aforementioned vacuum process. Zero will increase the efficiency of killing and sterilizing insects by mixing vegetables and vegetables, salt water or ultrasonic vibration. The vacuum device used in the vacuum vacuuming program mainly has a vacuum pressure chamber barrel, and the vacuum pressure chamber barrel has a chamber, a cover body, and a vacuum pressure chamber barrel connection line is connected with the external air pressure pump, and the chamber can be set. a stirring device or an ultrasonic vibration device, and the stirring device has a stirring blade and can be driven by an external motor, and the ultrasonic vibration device has a closed casing, and an ultrasonic generator is arranged in the casing, and the ultrasonic generator is arranged Ultrasonic vibration can be provided during operation, and the pneumatic pump, stirring device and ultrasonic vibration device can be controlled by the controller. The vacuum pressure chamber of the invention must be connected with external air pressure pump, and the mixing device or super The sound wave vibration device can improve the efficiency of the greening, and if not set, the invention can also provide the vacuum cleaning effect by the pneumatic pump. The selected vegetable and vegetable raw materials of the invention are moved into the vacuum pressure chamber bucket. The volume of the volume in the retainable barrel and the volume ratio of the raw material volume are 3:2, and can be added 2-5 mo 099114455 Form No. A0101 Page 4 / 19 pages 0992025523-0 201138643 And the concentration of salt in the ear salt 'salt · % gray scale can be adjusted according to the different types of raw materials of fruits and vegetables, saline injection ^ β ^ Quantitative vacuum pressure chamber barrels have the contents of the accumulation of raw materials for the drowning vegetables and vegetables | After the vacuum chamber is sealed, the pressure chamber gas is withdrawn. When the pressure drops from 760 Torr to 0. 0006 Torr, the 'vacuum pressure tank is added to the stirring device, and the ultrasonic shock department' ' In the summer, the sterilizing insect operation is carried out. In addition, the above-mentioned β-washing water maintenance program will drain the vegetables and fruits after the smashing to the salt water, and mix the vegetables and fruits with the bud water, and maintain the vacuum pressure by the vacuum equipment.
、定時Η使蔬果菜纖維組織鬆散，可快速清除殘留鹽 &並使'月切渗6蔬果菜纖維以提升清跪多汁口感， 本程序可依蔬果菜原料種類重複操作並真空作業時可 配合授拌或超音波震動以提升效率，讀述殺青後原料 獲去食鹽水後’注人滅®飲用清水可由同真空設備進行 加工作業’注水量為真空壓力搶桶容器1/2，密閉真空壓Regularly smashing the fibrous tissue of vegetables and fruits, can quickly remove residual salt & and make 'monthly cut 6 vegetable and vegetable fiber to enhance the taste of clear and juicy. This procedure can be repeated according to the type of raw materials of fruits and vegetables and vacuum work. In combination with the mixing or ultrasonic vibration to improve the efficiency, after reading the raw material to get the salt water after the killing, the 'injection of the water can be processed by the same vacuum equipment'. The water injection volume is the vacuum pressure grab barrel 1/2, the closed vacuum Pressure
力艙桶後’抽出壓力艙桶氣體，當壓力從大氣壓力 MOTorr下降至〇 〇〇1T〇rr以下時，义味激動攪拌裝置 ’歷時10 - 2 0分鐘後，蔬果菜原料之植物毛細纖維管束及 其細胞組織充滿水份，快速復水作有助於膨脹植物毛細 纖維管束，除清洗殘留食鹽水鹽份外，更使食材口感更 加清脆多汁，本段製程可視原料種類重複操作。又前述 d.脫水程序係將清洗、水養後之蔬果菜脫水去除表面水 份’並前述脫水方式可由離心脫水裝置或其他方式脫水 作業；又前述e.真空醃製程序係將脫水後之蔬果菜與調 味料混合，並由真空設備以維持趨近真空壓力設定時間 使蔬果菜纖維組織鬆散，並使調味料快速滲入蔬果菜纖 維内快速入味，並回復大氣壓力後取出醃製蔬果菜完成 099114455 表單編號A0101 第5頁/共19頁 0992025523-0 201138643 成品。而前述真空醃製程序可於真空作業時配合攪拌或 超音波震動以提升效率，並可利用前述真空設備將脫水 後原料置入真空壓力艙桶中，將預先調拌好口味潰料辛 香料等調味料同時倒入，密閉真空壓力艙桶後，抽出真 空壓力艙桶氣體，當壓力從大氣壓力760Torr下降至 0. 00 06Torr以下時，啟動真空壓力艙桶附加之攪拌驅動 裝置，進行泡潰作業，歷時約20分鐘後，慢慢復回氣壓 至常壓後，即可開啟桶蓋裝置，將加工成品倒出，即可 立即食用品嚐，而本發明全程無加熱蒸燙作業或人力直 接手工揉製，因此可全製程進行冰溫製程，無論原料或 用水皆可預冰至攝氏5-10度條件環境生產，對食品衛生 新鮮度更有保障，並本發明生產泡菜產品能保持快炒青 蔬的清脆多汁口感又同時有泡菜深層入味的絕妙風味。 【實施方式】 [0004] 請參閱第一圖，本發明之製作方法包括以下步驟： a.蔬果菜選別，前置加工程序；b.真空殺青程序；c.真 空清洗、水養程序；d.脫水程序；e.真空醃製程序完成 成品；其中前述a.蔬果菜選別，前置加工程序係選取如 大白菜、高麗菜、蘿蔔、黃瓜、水梨…等各式蔬果菜， 並可切片加工處理；又前述b.真空殺青程序係將蔬果菜 與設定比例食鹽水混合，並由真空設備維持真空壓力設 定時間，並使蔬果菜纖維鬆散使食鹽水可滲入蔬果菜纖 維内以具快速殺青、滅菌功效，又前述真空殺青過程中 可再由對蔬果菜、食鹽水攪拌或超音波震動方式混合提 升殺青、滅菌蟲效率。 請參閱第二圖，前述真空殺青程序使用之真空設備 099114455 表單編號A0101 第6頁/共19頁 0992025523-0 201138643 主要具真空壓力艙桶1，並該真空壓力艙桶1具容室11、 蓋體12 ’並真空壓力艙桶1連接管路13與外界氣壓泵涌2 連接’又如第三圖所示，該容室丨丨内可設置攪拌裝置3、 超音波震動裝置4，並該攪拌裝置3具攪拌葉31，並可由 外界馬達32帶動，又超音波震動裝置4具封閉殼體41，並 於殼體41内設置超音波發生器42，並令超音波發生器42 動作時可提供超音波震盪作用，又該氣壓泵浦2、攪拌裝 置3、超音波震動裝置4可由控制器（圖中未標示）控制。After the force tank is barreled, the pressure tank gas is pumped out. When the pressure drops from the atmospheric pressure MOTorr to below 〇1T〇rr, the plant's capillary fiber bundle is used for the vegetable-fruit raw material after 10-20 minutes. The cell tissue is filled with water, and the rapid rehydration helps to expand the capillary tube bundle of the plant. In addition to washing the salt of the residual saline, the taste of the food is more crisp and juicy. This process can be repeated according to the type of raw materials. Further, the d. dehydration process is to dehydrate the vegetable and fruit vegetables after washing and hydrating to remove the surface water' and the dehydration method may be dehydrated by a centrifugal dewatering device or other means; and the e. vacuum curing process system will dehydrate the fruits and vegetables. The dish is mixed with the seasoning, and the vacuum equipment is used to maintain the vacuum pressure setting time to loosen the fiber tissue of the vegetable and fruit vegetables, and the seasoning material quickly penetrates into the fiber of the vegetable and fruit vegetable to quickly taste, and returns to the atmospheric pressure, and then removes the pickled vegetables and fruits to complete 099114455 Form No. A0101 Page 5 of 19 Page 0992025523-0 201138643 Finished product. The vacuum curing process can be used in the vacuum operation with stirring or ultrasonic vibration to improve the efficiency, and the vacuumed equipment can be used to put the dehydrated raw material into the vacuum pressure tank, and the flavor and the flavor can be pre-mixed. The seasoning is poured at the same time, and the vacuum pressure chamber barrel is sealed, and the vacuum pressure chamber barrel gas is withdrawn. When the pressure drops from the atmospheric pressure 760 Torr to below 0.000 06 Torr, the vacuum pressure chamber barrel is added to the stirring driving device to perform the foaming operation. After about 20 minutes, after slowly returning the air pressure to the normal pressure, the lid device can be opened, and the processed product can be poured out, and the taste can be tasted immediately. However, the present invention has no heating and steaming operation or manual manual processing. Therefore, the ice temperature process can be carried out in the whole process. No matter whether the raw materials or water can be pre-iced to the environment of 5-10 degrees Celsius, the food hygiene freshness is more guaranteed, and the kimchi product of the invention can keep the green vegetables quickly. The crispy and juicy taste is accompanied by the wonderful flavor of kimchi. [Embodiment] [0004] Referring to the first figure, the manufacturing method of the present invention comprises the following steps: a. Sorting of fruits and vegetables, pre-processing program; b. Vacuum cleaning procedure; c. Vacuum cleaning, water maintenance program; d. Dehydration procedure; e. Vacuum curing process to complete the finished product; wherein the a. vegetables and fruits are selected, and the pre-processing program selects various kinds of fruits and vegetables such as Chinese cabbage, Korean cabbage, radish, cucumber, pear, etc., and can be sliced and processed. The b. vacuum process is to mix the vegetables and fruits with the set proportion of salt water, and maintain the vacuum pressure set time by the vacuum equipment, and loosen the vegetable and vegetable fiber so that the salt water can penetrate into the vegetable and fruit fiber for quick killing and sterilization. Efficacy, in the aforementioned vacuum killing process, can be mixed with vegetables and fruits, salt water or ultrasonic vibration to enhance the efficiency of sterilization and sterilization. Please refer to the second figure, the vacuum equipment used in the vacuum cleaning procedure 099114455 Form No. A0101 Page 6 / 19 pages 0992025523-0 201138643 Mainly with vacuum pressure chamber 1 and the vacuum pressure chamber 1 with chamber 11 and cover The body 12' and the vacuum pressure chamber barrel 1 connecting the pipeline 13 and the external air pressure pumping 2 are connected. As shown in the third figure, the stirring chamber 3, the ultrasonic vibration device 4 can be arranged in the chamber, and the stirring is performed. The device 3 has a stirring blade 31 and can be driven by an external motor 32. The ultrasonic vibration device 4 has a closed casing 41, and an ultrasonic generator 42 is disposed in the casing 41, and the ultrasonic generator 42 is provided when the ultrasonic generator 42 is operated. The ultrasonic oscillating action, and the pneumatic pump 2, the stirring device 3, and the ultrasonic vibration device 4 can be controlled by a controller (not shown).
請參閱第四圖，本發明精選後蔬果菜5原料移入真空 壓力臉桶1中，可保留棉中容積空間及原料容積比例為3 .2，加入2-5莫耳濃度食鹽水6，食鹽水6濃度可依蔬果 菜5原料種類不同而有所調整，食鹽水6注入量視真空壓 力搶桶1既㈣容積以淹蓋原料為準㈣真空I力搶桶 1後’抽出真空壓力艙桶1氣體，當壓力從大氣壓力 760T〇rr下降至〇. 〇〇〇6T〇rr以下時，啟動真空壓力艙桶 1附加之㈣裝置3 ’及超音波震__，進行殺青、滅 菌蟲作業。Please refer to the fourth figure, the selected raw materials of the vegetable and fruit vegetables 5 are moved into the vacuum pressure face bucket 1, and the volume ratio of the volume in the cotton and the volume ratio of the raw materials can be kept to 3.2, and 2-5 molar concentration of saline solution 6 is added. The concentration of 6 can be adjusted according to the different types of raw materials of fruits and vegetables. The injection volume of salt water 6 depends on the vacuum pressure to grab the barrel 1 (4) volume is based on the material of the flood cover. (4) Vacuum I force the barrel 1 and then pull out the vacuum pressure tank 1 Gas, when the pressure drops from the atmospheric pressure 760T rr to 〇. 〇〇〇6T 〇rr below, start the vacuum pressure tank 1 attached (4) device 3 'and ultrasonic shock __, to carry out the operation of sterilizing and sterilizing insects.
本殺青作業方式別於傳統使用蒸㈣或飽和食鹽溶液渗 透壓原理浸泡㈣，讀低濃度食鹽溶液，湘高真空 壓環境加速食鹽崎滲透，快迷抑财《果菜原料植 物酵酶活性’相蔬果菜原料料並絲異味的效果， 另搭配超^皮傳送至真”讀财時，除可縮短 作業時程HM5%，對於有害人體健康之寄Μ卵亦可殺 滅’由於寄生蟲_有《殼保護，經由〇. _6Torrp 麼力和音波震盪足以破壞寄生蟲㈣殼予以滅除，以實 際操作例證，單次2〇公斤蔬果菜 099114455 第7頁/共19頁 表單編號函 ________未原料早人作業，殺青製 0992025523-0 201138643 程時間僅須20餘分鐘，電力能源使用0.2度，以傳統蒸汽 殺青能源節省2 0 0倍，又以飽和食鹽溶液滲透壓原理浸泡 揉製單人作業時間可節省240倍，又經殺青後原料，予攝 氏5-8度冷藏保鮮可比生青蔬果菜原料延長保鮮時間3倍 ，對季節性生產農作有其商用價值。前述c.真空清洗、 水養程序係將殺青後之蔬果菜瀝去食鹽水，並令蔬果菜 混合清水，並由真空設備以維持趨近真空壓力設定時間 使蔬果菜纖維組織鬆散，可快速清除殘留鹽份，並使清 水可滲入蔬果菜纖維以提升清脆多汁口感，並本程序可 依蔬果菜原料種類重複操作，又如第五圖所示，本發明 殺青後蔬果菜5原料瀝去食鹽水後，注入滅菌之飲用清水 7以同設備加工，.注水量為真空壓力艙桶1容器1 /2，密閉 真空壓力艙桶1後，抽出真空壓力艙桶1氣體，當壓力從 大氣壓力760Torr下降至0. OOlTorr以下時，又可啟動 攪拌裝置3，歷時10-20分鐘後，蔬果菜5原料之植物毛細 纖維管束及其細胞組織充滿水份，快速復水作有助於膨 脹植物毛細纖維管束，除清洗殘留食鹽水鹽份外，更使 食材口感更加清脆多汁，本段製程可視原料種類重複操 作。 前述d.脫水程序係將清洗、水養後之蔬果菜脫水去 除表面水份，並前述脫水方式可藉由如離心脫水裝置或 其他方式脫水作業。 前述e.真空醃製程序係將脫水後之蔬果菜與調味料 混合，並由真空設備以維持趨近真空壓力設定時間使蔬 果纖維組織鬆散，並使調味料快速滲入蔬菜纖維内快速 入味，並回復大氣壓力後取出醃製蔬果菜完成成品。而 099114455 表單編號A0101 第8頁/共19頁 0992025523-0 201138643 如第六圖所示，前述真空醃製程序係利用前述真空設備 將脫水後蔬果菜5原料置入真空壓力艙桶1中，將預先調 拌好口味之調味料8同時倒入，密閉真空壓力艙桶1後， 抽出壓力艙桶氣體1，當壓力從大氣壓力760Torr下降至 0. 0006Torr以下時，啟動真空壓力艙桶1附加之攪拌裝 置3，進行泡潰作業，歷時約20分鐘後，慢慢復回氣壓至 常壓後，即可開啟蓋體12裝置，將加工成品倒出，即可 立即食用品嚐。 ΟThis method of killing is different from the traditional use of steaming (four) or saturated salt solution osmotic pressure principle (four), reading low-concentration salt solution, Xianggao vacuum pressure environment to accelerate the penetration of salt and salt, and quickly suppress the "fruit and vegetable raw plant enzyme activity" fruit and vegetable The effect of the raw material of the dish is the same as that of the odor. In addition, it can be transferred to the real one. In addition to shortening the working time HM5%, it can also kill the eggs that are harmful to human health. Shell protection, via 〇. _6Torrp Momentum and sound wave oscillating enough to destroy the parasite (four) shell to be eliminated, in practical operation, a single 2 〇 kg vegetable and fruit dish 099114455 Page 7 / 19 pages form number letter ________ raw materials Early work, killing 0992025523-0 201138643 The time is only 20 minutes, the power energy is 0.2 degrees, saving 200 times with the traditional steam energy, and soaking the single operation time with the saturated salt solution osmotic pressure principle. It can save 240 times, and after killing the raw materials, it can be refrigerated and preserved at 5-8 degrees Celsius. It can extend the fresh-keeping time by 3 times compared with the raw materials of green vegetables and fruits and vegetables. It has commercial value for seasonal production of agricultural products. The above c. vacuum cleaning, water maintenance program is to drain the vegetables and fruits after the greening, and make the vegetables and fruits mixed with water, and the vacuum equipment can maintain the approaching vacuum pressure set time to loosen the vegetable and vegetable fiber structure, which can be quickly removed. Residual salt, and make water can penetrate into the vegetable and vegetable fiber to enhance the crisp and juicy taste, and the procedure can be repeated according to the raw material of the vegetable and fruit vegetables, and as shown in the fifth figure, the raw material of the invention is removed after the greening of the vegetable and vegetable 5 After the water, inject the sterilized drinking water 7 to process with the equipment. The water injection amount is 1 /2 of the vacuum pressure tank 1 and the vacuum pressure tank 1 is sealed, and the vacuum pressure tank 1 gas is withdrawn, when the pressure is from atmospheric pressure 760 Torr. When the temperature drops below 0. OOlTorr, the stirring device 3 can be started again. After 10-20 minutes, the plant capillary fiber bundle and the cell tissue of the vegetable and fruit vegetable 5 raw materials are filled with water, and the rapid rehydration is used to help expand the plant capillary fiber. The tube bundle, in addition to washing the residual salt of the salt, makes the taste of the food more crisp and juicy, and the process of this section can be repeated according to the type of raw materials. The vegetables and fruits after washing and hydrating are dehydrated to remove surface water, and the dehydration method can be dehydrated by a centrifugal dehydration device or the like. The e. vacuum curing process mixes the dehydrated fruits and vegetables with the seasoning. The vacuum equipment is used to maintain the vacuum pressure setting time to loosen the vegetable fiber tissue, and the seasoning material quickly penetrates into the vegetable fiber to quickly taste, and returns to the atmospheric pressure, and then removes the pickled vegetables and fruits to complete the finished product. 099114455 Form No. A0101 No. 8 Page / Total 19 pages 0992025523-0 201138643 As shown in the sixth figure, the above vacuum curing process uses the aforementioned vacuum equipment to put the dehydrated fruits and vegetables 5 raw materials into the vacuum pressure chamber 1 and pre-mix the flavors. At the same time, the material 8 is poured at the same time, and after the vacuum pressure chamber 1 is sealed, the pressure chamber gas 1 is withdrawn. When the pressure drops from the atmospheric pressure 760 Torr to below 0. 0006 Torr, the vacuum pressure chamber 1 is added to the stirring device 3 to perform the bubble collapse. After the operation, after about 20 minutes, slowly returning the air pressure to the normal pressure, the device of the cover 12 can be opened, and the processed product can be poured out, and the food can be eaten immediately. Tasting. Ο
[0005] 綜結前述，本發明全程無加熱蒸燙作業或人力直接 手工揉製，因此可全製程進行冰溫製程，無論原料或用 水皆可預冰至攝氏5-10度條件環境生產，對食品衛生新 鮮度更有保障，本發明生產泡菜產品能保持快炒青蔬的 清脆多汁口感又同時有泡菜深層入味的絕妙風味，而本 發明確可具提升蔬果菜新鮮度、衛生及泡製入味效率功 能，並前述實施例為本發明例示，並非本發明限制，凡 依據本發明精神所為之等效方式亦應屬於本發明範疇内 〇 【圖式簡單說明】 第一圖係本發明之製作流程示意圖。 第二圖係本發明之使用之真空設備示意圖。 第三圖係本發明之真空設備設置攪拌裝置、超音波震動 裝置示意圖。 第四圖係本發明真空殺青作業示意圖。 第五圖係本發明真空清洗、水養作業示意圖。 第六圖係本發明真空醃製作業示意圖。 099114455 表單編號A0101 第9頁/共19頁 0992025523-0 201138643 【主要元件符號說明】 [0006] a.蔬果菜選別、前置加工程序 b.真空殺青程序 c.真空清洗、水養程序 d.脫水程序 e.真空醃製程 序完成成品 1真空壓力艙桶 11容室 12蓋體 13管路 2氣壓泵涌 3攪拌裝置 31攪拌葉 32馬 達 4超音波震動裝置 41殼體 42超音波發生器 5蔬 果菜 6食鹽水 7清水 8調味料 099114455 表單編號A0101 第10頁/共19頁 0992025523-0[0005] In summary, the present invention has no heating and steaming operation or manual manual tanning, so that the whole process can be carried out in an ice temperature process, and the raw materials or water can be pre-iced to a temperature of 5-10 degrees Celsius. The freshness of food hygiene is more secure. The kimchi product of the invention can maintain the crispy and juicy taste of the quick-fried green vegetables and at the same time has the wonderful flavor of deep-rooted kimchi, and the invention can enhance the freshness, hygiene and brewing of the vegetables and fruits. The above-described embodiments are illustrative of the invention and are not intended to be limiting of the invention, and equivalents thereof in accordance with the spirit of the invention are also within the scope of the invention. [Fig. Schematic diagram of the process. The second drawing is a schematic view of a vacuum apparatus used in the present invention. The third drawing is a schematic diagram of a stirring device and an ultrasonic vibration device for a vacuum apparatus of the present invention. The fourth figure is a schematic view of the vacuum greening operation of the present invention. The fifth figure is a schematic diagram of the vacuum cleaning and water maintenance operation of the present invention. The sixth drawing is a schematic view of the vacuum curing operation of the present invention. 099114455 Form No. A0101 Page 9/19 pages 0992025523-0 201138643 [Description of main component symbols] [0006] a. Selection of vegetables and vegetables, pre-processing procedures b. Vacuum cleaning procedures c. Vacuum cleaning, water maintenance procedures d. Dehydration Procedure e. Vacuum curing procedure Finished product 1 Vacuum pressure chamber barrel 11 Housing 12 Cover body 13 Line 2 Air pumping 3 Stirring device 31 Stirring blade 32 Motor 4 Ultrasonic vibration device 41 Housing 42 Ultrasonic generator 5 Fruit and vegetable Dish 6 Saline 7 Water Clear 8 Seasoning 099114455 Form No. A0101 Page 10 / Total 19 Page 0992025523-0