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A cauliflower dewatering processing method

A processing method, the technology of broccoli, is applied in the direction of preserving fruits/vegetables by dehydration, preservation of fruits/vegetables by heating, preservation of fruits/vegetables by freezing/refrigeration, etc., which can solve the problem that the quality cannot be effectively guaranteed and the quality defects of rehydration , uneven moisture control and other problems, to achieve the effect of stabilizing and improving color, greening and color protection without loss of nutrients, and good insect removal effect

Inactive Publication Date: 2011-04-13
慈溪市蔬菜开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Using the ordinary hot air drying broccoli processing technology, the product has a long contact time with the air during the processing process, but no effective protective treatment has been carried out during the processing process, so the product is vulnerable to the infection of microorganisms in the air during the processing process , and the final product has poor color protection effect, poor color, and lack of color and flavor to a certain extent
In addition, during the drying process, the moisture control of the product is uneven, the quality cannot be effectively guaranteed, and there are often great quality defects in the rehydration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A dehydration processing method of broccoli, comprising the following steps:

[0028] A. Raw material selection. The raw materials adopt varieties that meet the process requirements, such as excellent, vine green and other varieties, with good maturity, freshness and color, uniform in size, no deformity, no pests and diseases, no mechanical damage, large and plump, spherical, not loose, Non-yellowing, non-flowering broccoli that is firm and spherical. No pollution, the pesticide residues, heavy metals, microorganisms and other indicators are in line with the food hygiene standard operating specifications.

[0029] B. Cutting: Cut off the stems and leaves below the flower buds.

[0030] C. Cleaning: Firstly, the broccoli whose stems and leaves below the flower buds have been cut off is cleaned with bubbles under flowing water, that is, bubbles are bubbled in the flowing water at the same time, so that the broccoli will roll under the action of the bubbles under the was...

Embodiment 2

[0040] A dehydration processing method of broccoli, comprising the following steps:

[0041]A. Raw material selection. The raw materials adopt varieties that meet the process requirements, such as excellent, vine green and other varieties, with good maturity, freshness and color, uniform in size, no deformity, no pests and diseases, no mechanical damage, large and plump, spherical, not loose, Non-yellowing, non-flowering broccoli that is firm and spherical. No pollution, the pesticide residues, heavy metals, microorganisms and other indicators are in line with the food hygiene standard operating specifications.

[0042] B. Cutting: Cut off the stems and leaves below the flower buds.

[0043] C. Cleaning: First, the broccoli with stems and leaves below the flower buds is cleaned with bubbles under flowing water to thoroughly wash away impurities such as sediment, and then a second cleaning is performed in flowing water, in which the bubble cleaning and the second The water u...

Embodiment 3

[0053] A dehydration processing method of broccoli, comprising the following steps:

[0054] A. Raw material selection. The raw materials adopt varieties that meet the process requirements, such as excellent, vine green and other varieties, with good maturity, freshness and color, uniform in size, no deformity, no pests and diseases, no mechanical damage, large and plump, spherical, not loose, Non-yellowing, non-flowering broccoli that is firm and spherical. No pollution, the pesticide residues, heavy metals, microorganisms and other indicators are in line with the food hygiene standard operating specifications.

[0055] B. Cutting: Cut off the stems and leaves below the flower buds.

[0056] C. Cleaning: First, the broccoli with stems and leaves below the flower buds is cleaned with bubbles under flowing water to thoroughly wash away impurities such as sediment, and then a second cleaning is performed in flowing water, in which the bubble cleaning and the second The water ...

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PUM

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Abstract

The invention provides a broccoli dehydrating processing method which includes the following steps of selecting materials; cutting off stem and leaves below bud; rinsing by salt water; dicing; sterilizing and killing enzyme by blanching and scalding; blanching and scalding the diced broccoli by 97-99 DEG C hot water for 120-180 seconds; adding soda ash to control the pH value of the blanching andscalding liquid to be in 8.0-9.0; cooling; drying in two stages; selecting again the dried semi-finished product, seeking the foreign bodied out; sealing, packing, and loading in storeroom. The invention conducts effective protective processes during the process course, and the produced broccoli has high quality.

Description

(1) Technical field [0001] The invention relates to a dehydration processing method of broccoli, in particular to a dehydration processing method of air-dehydrated (abbreviated as AD in English) broccoli. (2) Background technology [0002] The raw material used for dehydrated broccoli is broccoli, also known as green cauliflower, woody cauliflower, tender stem cauliflower, etc. Native to the Mediterranean Sea. Belongs to Brassicaceae Brassica vegetables. It is widely planted in Britain, Italy, France, Holland, etc. Japan and the United States have also begun to cultivate it. Our country has a short history of planting, but it has developed rapidly. The edible part of green cauliflower is the green curd (including the fat and tender main shaft, the fleshy pedicel and its underdeveloped flower buds), which is tender in texture, rich in nutrition and delicious in flavor. According to the laboratory analysis of the Food and Agriculture Organization of the United Nations and th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/005A23B7/04A23B7/02
Inventor 程霖珩钱文聪
Owner 慈溪市蔬菜开发有限公司
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