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A dewatering processing method of pickled cabbage

A processing method, the technology of cabbage, is applied in the direction of preserving fruits/vegetables by dehydration, heating preservation of fruits/vegetables, and preservation of fruits/vegetables with sugar, etc., which can solve the problems of ineffective quality assurance, rehydration quality defects, moisture Control unevenness and other problems to achieve the effects of improving energy utilization, greening and color protection without loss of nutrients, and good insect removal effect

Inactive Publication Date: 2008-04-09
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] With the common hot air drying cabbage 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

[0032] A method for dehydrating cabbage, comprising the following steps:

[0033] A. Raw material selection. The main processing raw materials are cabbage of Jingfeng No.1 and Jiangpei varieties. Raw materials are collected on the day of harvesting, and overnight raw materials are not collected. The cabbage is fresh, good in color, uniform in size, free of pests and diseases, free of mechanical damage, and free of impurities such as old leaves, roots, dead, insects, rotten leaves, and silt. No pollution, the pesticide residues, heavy metals, microorganisms and other indicators are in line with the food hygiene standard operating specifications.

[0034] B. Cleaning: Spray and clean with flowing spray brine, the concentration of the brine used is 1.5% by mass. In order to ensure the cleanliness of the cleaning, two spray cleanings are used. The salt is hygienic and qualified iodized edible salt, and the tap water for preparing brine meets the national drinking water standard...

Embodiment 2

[0050] A method for dehydrating cabbage, comprising the following steps:

[0051] A. Raw material selection. The main processing raw materials are cabbage of Jingfeng No.1 and Jiangpei varieties. Raw materials are collected on the day of harvesting, and overnight raw materials are not collected. The cabbage is fresh, good in color, uniform in size, free of pests and diseases, free of mechanical damage, and free of impurities such as old leaves, roots, dead, insects, rotten leaves, and silt. No pollution, the pesticide residues, heavy metals, microorganisms and other indicators are in line with the food hygiene standard operating specifications.

[0052] B. Cleaning: spraying and cleaning by flowing spray brine, the concentration of the used brine is 1.3% by mass. In order to ensure the cleanliness of the cleaning, two spray cleanings are used. The salt is hygienic and qualified iodized edible salt, and the tap water for preparing brine meets the national drinking water stan...

Embodiment 3

[0068] A method for dehydrating cabbage, comprising the following steps:

[0069] A. Raw material selection. The main processing raw materials are cabbage of Jingfeng No.1 and Jiangpei varieties. Raw materials are collected on the day of harvesting, and overnight raw materials are not collected. The cabbage is fresh, good in color, uniform in size, free of pests and diseases, free of mechanical damage, and free of impurities such as old leaves, roots, dead, insects, rotten leaves, and silt. No pollution, the pesticide residues, heavy metals, microorganisms and other indicators are in line with the food hygiene standard operating specifications.

[0070] B. Cleaning: Spray and wash with flowing salt water, the mass percentage concentration of the salt water used is 2%. In order to ensure the cleanliness of the cleaning, two spray cleanings are used. The salt is hygienic and qualified iodized edible salt, and the tap water for preparing brine meets the national drinking water...

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Abstract

The invention provides a dehydration processing method for the cabbage, and includes the following procedures: selecting materials; spraying and rinsing by flowing spray salt water; cutting off the root; cutting out the white leaf in the inner core of the cabbage and the exceptional rotted leaf, the exceptional yellow core, and the exceptional withered core; cutting off the core-cut cabbage, and selecting the big blocks, the hard stem, and the foreign bodies out; winnowing by a fan, and removing the leftover bits and pieces and the foreign bodies; placing the winnowed cabbage in the clean water for bubble rinsing again, sterilizing and killing enzyme by blanching and scalding; placing the cooled cabbage in a centrifuge for centrifugal drying; drying in three stages; seeking the foreign bodied out; and sealing, packing and loading in a storeroom. The invention conducts effective protective processes during the process course, and the dehydrated cabbage has high quality.

Description

(1) Technical field [0001] The invention relates to a dehydration processing method of cabbage, in particular to a dehydration processing method of air-dehydrated (abbreviated as AD in English) cabbage. (2) Background technology [0002] The raw material used for dehydrated cabbage is cabbage (Brassinca oleraceavar. capitata), also known as head cabbage, cabbage, cabbage, and cabbage. Brassicaceae, a variety that can form leaf balls in the genus Brassica, a herbaceous plant of one or two years. Chromosome number 2n=2x=18. The leaf balls are for consumption, and every 100 grams of fresh vegetables contains 93.7-94.4 grams of water, 2.7-3.4 grams of carbohydrates, 1.1-1.6 grams of crude protein, 0.5-1.1 grams of crude fiber, and 38-41 mg of vitamin C. The leaf balls are used for food, fried, cooked, cold, pickled or dried. Sauce is cultivated all over the world, and European and American countries are the main vegetables. It is cultivated in all parts of China, and in most...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/005A23B7/08A23B7/04
Inventor 程霖珩钱文聪
Owner 慈溪市蔬菜开发有限公司
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