Cold air drying technique of vegetable and edible fungus

Abstract

The present invention relates to a cold-wind drying technique of vegetable and edible fungus. The method comprises the steps of a preprocessing step, a enzymes-deactivating step, a cooling step and a cold-wind drying step which are executed in sequence. The invention is characterized in that in the cold-wind drying step, the raw material of vegetable or domestic fungus is placed into a cold-wind drying chamber with a temperature of 25-30DEG C, a moisture of 5%-8%, and a wind speed of 3-5m/s. The drying time lasts for 1.5-2hours. Furthermore after the step of cold-wind drying, the raw materials of vegetable or domestic fungus are executed with the freezing step to make that the central temperature of the frozen raw material obtains a temperature lower than -18DEG C and the finished product is obtained. The invention uses a low-temperature dewatering and cold-wind drying method for processing the vegetable or domestic fungus. The appropriate temperature, moisture, wind speed and time are controlled, therefore the color, incense, flavor and brittleness of the product are guaranteed to more approximate to those of the original product. Besides, as the product is frozen after the step of cold-wind drying, the storage period of the product is prolonged to about 2 years.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a cold-air drying technology for vegetables and edible fungi. Background technique [0002] The traditional method of processing dehydrated vegetables is to cook fresh vegetables and then dry them in the sun. This method is not suitable for the industrial production required by the development of agricultural modernization due to the large influence of natural factors, low production efficiency and poor product quality. [0003] At present, some people use the hot air drying process to process dehydrated vegetables. This process is a drying process that uses high temperature, clean, and dry air to dry and dehydrate raw materials or products. Although it solves the problem of being affected by natural factors, there are still the following Disadvantages: ① Hot air drying will seriously affect the quality of the product: hot air drying will greatly damage the color of food, vitamin C...

AI Technical Summary

Problems solved by technology

[0002] The traditional process of processing dehydrated vegetables is to cook fresh vegetables and then dry them in the sun. This method is not suitable for the industrial production required by the development of agricultural modernization due to the large influence of natural factors, low production efficiency and poor product quality.

[0003] At present, some people use the hot air drying process to process dehydrated vegetables. This process is a drying process that uses high temperature, clean, and dry air to dry and dehydrate raw materials or products. Although it solves the problem of being affected by natural factors, there are still the following Disadvantages: ① Hot air drying will seriously affect the quality of the product: hot air drying will greatly damage the color of food, vitamin C and other biologically active substances, and the product is easy to dry, shrink, and harden; ② hot air drying is easy to soften after rehydration The products are not suitable, such as mushrooms and leafy vegetables; ③The energy consumption of hot air drying is high; ④The product quality is poor and the shelf life is short

[0004] The Chinese invention patent that the patent number is " 98115714.9 " has announced a kind of " dehydrated vegetable cold air drying method ", and this method still has the following deficiencies: (1) product is at temperature 30-40 ℃ (or 35-45 ℃), Cold air drying is carried out in an environment with a wind speed of 2-3 m / s (or 3-4 m / s) and a relative humidity of 10-30%. Due to the high temperature and humidity during drying, and the appropriate drying time is not controlled, therefore , the color, aroma, taste, and crispness of the dried product are far from those of the original product

(2) The storage time of finished products is short

(3) In this patent, vegetables are blanched in hot water above 95°C until the vegetable tissue becomes soft, and then the blanched vegetables are moved to cold water to cool below 30°C; the vegetable tissue is blanched until it becomes soft. The disadvantage is that the product is easy to deteriorate; and the blanched vegetables are moved to cold water to cool below 30°C. Because the temperature is too high and the cooling time is long, the color of the product is easy to turn yellow and the sweetness is reduced.