Process of producing soft semi-wet seasoning vegetable with dry vegetable

Abstract

The process of producing soft semi-wet seasoned vegetable with dry vegetable belongs to the field of vegetable food producing technology. The semi-wet seasoned vegetable producing process includes the steps of: compounding seasoning and rehydrating liquid, spraying the seasoning and rehydrating liquid to the surface of dry vegetable, rehydrating dry vegetable at 20-25 deg.c for 8-12 hr, hot blast drying to eliminate surface water and total water content of the rehydrated vegetable of 28-33 %, vacuum packing and superhigh pressure treatment at 15-20 deg.c and 400-500 MPa for 15-30 min. The semi-wet seasoned vegetable is partially rehydrated instant vegetable and has the nutritious components maintained and microbe effectively controlled.

Description

technical field [0001] The invention relates to a method for making soft semi-moist seasoning vegetables by using dried vegetable products. The invention belongs to the technical field of vegetable food processing and relates to dehydration processing of seasoning vegetables. Background technique [0002] Fresh vegetables have a high water content (generally more than 90%) and are perishable. They are usually processed into dehydrated dry products for easy storage and transportation. Dried vegetable products need to be rehydrated before eating or subsequent processing. Researchers have studied the rehydration environment (such as soaking temperature, soaking time, water consumption, etc.), pretreatment or intermediate treatment, dehydration methods and dehydration process parameters of dehydrated vegetables, etc. For the effect on the rehydration of dried vegetable products, for example, in Zhang Min’s patent CN200310112747.8, the method of flat extrusion and pre-rehydration...

AI Technical Summary

Problems solved by technology

When the moisture content is higher than 25%, the taste is similar to that of fresh vegetable products, and it is a soft semi-moist vegetable, but the moisture content higher than the conventional safe moisture content (5-8%) cannot guarantee the microbial stability in the storage of semi-moist vegetables

Zhang Min et al. (patent CN200310112744.4) use water activity reducing agents (sucrose, salt, etc.) , it is necessary to increase the infiltration amount of the water activity reducing agent to ensure that the water activity is low enough to inhibit the growth and reproduction of microorganisms, and the infiltration of too much water activity reducing agent will affect the natural flavor of vegetables

Xu Zhong (patent CN200410053978.0) used 85-90°C hot water sterilization for 30-40 minutes to obtain scallop ready-to-eat products stored and circulated at room temperature, but heat sterilization would destroy the heat-sensitive nutritional components and texture of vegetables, making the tissue soft and rotten