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Method for producing dehydrated freshness keeping cucumber and its product

A manufacturing method and technology of cucumbers, which are applied to the preservation of fruits and vegetables, preservation of fruits/vegetables through dehydration, food preservation, etc., can solve the problems of easy deterioration, short shelf life, and short preservation time, and achieve light weight, time saving, and good taste Effect

Inactive Publication Date: 2008-06-04
宋述孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cucumber is a very common vegetable in people's daily life. It is rich in nutrients and has anti-cancer effects. Difficult to store for a long time
Although fresh-keeping cucumbers and quick-frozen cucumbers processed by the prior art can properly extend the fresh-keeping time of cucumbers, their shelf life is still relatively short, only about 5-7 months, which also affects the consumption of cucumbers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of dehydrated fresh-keeping cucumber, it adopts following steps to make:

[0018] (1) Remove the tail of fresh cucumbers, grade and select them according to requirements, put them into sodium hypochlorite solution or vegetable disinfection solution with a concentration of 200ppm, soak them for disinfection and sterilization, put them into clear water to clean them, clean them, disinfect them, and then put them in Cut the cucumber into slices with a thickness of 4mm on a slicer, or cut the cucumber into strips with a diameter of 4mm;

[0019] (2) putting the product obtained in step (1) into a blanching pot with a temperature of 94° C. for 2 minutes, and then cooling;

[0020] (3) Put the product obtained in step (2) into a quick-freezing store at minus 30°C for quick-freezing, so that the center temperature of the cucumber is minus 20°C;

[0021] (4) The product obtained in step (3) is heated to vacuum dehydration and drying. The vacuum degree of vacuum dehydrat...

Embodiment 2

[0025] A kind of dehydrated fresh-keeping cucumber, it adopts following steps to make:

[0026] (1) Remove the tails of fresh cucumbers, grade and select them according to the requirements, put them into sodium hypochlorite solution or vegetable disinfection solution with a concentration of 150ppm, soak them for disinfection and sterilization, put them in clean water and clean them, then cut them into slices on a slicer 5mm thick slices, or cut cucumber into strips with a diameter of 5mm;

[0027] (2) put the product obtained in step (1) into a blanching pot with a temperature of 98° C. for 1 minute, and then cool;

[0028] (3) Put the product obtained in step (2) into a quick-freezing store at minus 25°C for quick freezing, so that the temperature of the center of the cucumber is minus 18°C;

[0029] (4) The product obtained in step (3) is heated to vacuum dehydration and drying. The vacuum degree of vacuum dehydration and drying is 70 Pa. The heating method is to place the ...

Embodiment 3

[0033] A kind of dehydrated fresh-keeping cucumber, it adopts following steps to make:

[0034] (1) Remove the tails of fresh cucumbers, grade and select them according to requirements, put them into sodium hypochlorite solution or vegetable disinfection solution with a concentration of 180ppm, soak them for disinfection and sterilization, put them in clean water and clean them, then cut them into slices on a slicer 5mm thick slices, or cut cucumber into strips with a diameter of 5mm;

[0035] (2) putting the product obtained in step (1) into a blanching pot with a temperature of 95° C. for 1.5 minutes, and then cooling;

[0036] (3) Put the product obtained in step (2) into a quick-freezing store at minus 22°C for quick freezing, so that the temperature of the center of the cucumber is minus 21°C;

[0037] (4) The product obtained in step (3) is heated to vacuum dehydration and drying. The vacuum degree of vacuum dehydration and drying is 35 Pa. The heating method is to plac...

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PUM

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Abstract

The production process of dehydrated freshness keeping cucumber includes the following steps: washing and sterilizing cucumber, cutting into slice or bar in certain shape; scalding inside pot at 94-98 deg.c for 1-2 min; quick freezing at temperature lower than -18 deg.c; vacuum heating to dehydrate to water content less than 3 %; and moisture-proof packing. The present invention aims at providing the production process and product of dehydrated freshness keeping cucumber with convenient carrying about, long preservation time, taste the same as fresh cucumber and few nutrients loss.

Description

technical field [0001] The invention relates to a dehydrated fresh-keeping vegetable, which belongs to the field of vegetable processing, in particular to a method for manufacturing a dehydrated fresh-keeping cucumber and a product thereof. Background technique [0002] Cucumber is a very common vegetable in people's daily life. It is rich in nutrients and has anti-cancer effects. Difficult to store for a long time. Though the fresh-keeping cucumber of prior art processing, quick-frozen cucumber can suitably prolong the fresh-keeping time of cucumber, its shelf-life is also still shorter, only has about 5-7 months, has also influenced the consumption of cucumber thus. Contents of the invention [0003] The object of the present invention is to provide a method for making dehydrated and fresh-keeping cucumbers that are easy to carry, have a long storage time, have the same taste as fresh cucumbers, and have little loss of nutritional components, and the products thereof. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23B7/024A23L19/00A23B7/02A23B7/04
Inventor 宋述孝
Owner 宋述孝