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Method for processing string beans through vacuum freeze drying

A technology of vacuum freeze-drying and processing method, which is applied in the direction of freezing/refrigerating preservation of fruits/vegetables, food preservation, and fresh-keeping of fruits and vegetables, etc. problem, to solve the effect of poor rehydration

Inactive Publication Date: 2009-09-30
HUBEI XINMEIXIANG FOODS
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  • Abstract
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AI Technical Summary

Problems solved by technology

It is difficult to control the water content of green beans processed by the above processing method, the product water content is often ≥ 6%, the rehydration property is only 30-40%, the product color and taste are not good, and cannot meet the needs of the market

Method used

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  • Method for processing string beans through vacuum freeze drying

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Embodiment Construction

[0019] Depend on figure 1 Shown, a kind of processing method of vacuum freeze-dried green beans, processing method is as follows:

[0020] 1. Material selection: fresh green beans or frozen green beans are used as raw materials, and the varieties and sizes of beans are required to be uniform and uniform in color;

[0021] 2. Pretreatment: puncture fresh green beans directly with a piercer, while frozen green beans need to be punctured first and then thawed;

[0022] 3. Soaking and color protection: Soak the punctured green beans in 0.05% sodium carbonate solution and 0.08% zinc gluconate solution for 60 minutes, then rinse twice with water;

[0023] 4. Blanching: Put the soaked green beans into 0.046% sodium bicarbonate solution for blanching, the blanching temperature is 95-98°C, and the blanching time is generally 5-8 minutes;

[0024] 5. Cooling and draining: After blanching, remove the green beans from the blanching liquid, quickly put them in cooling water to cool to ro...

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Abstract

The invention discloses a method for processing string beans through vacuum freeze drying, which comprises the following steps: using fresh string beans or frozen string beans as raw materials, soaking the string beans for color conservation, and performing the processes of blanching, cooling, removing water, traying, rapid freezing, vacuum freeze drying, sorting, metal detection and packaging, wherein the temperature change of a heating plate in a vacuum freeze drying system device is controlled reasonably in the process of heating and drying. The method has the advantages that the product has the green color of normal string beans, has the smell of normal string beans, the moisture content is less than or equal to 6 percent, the rehydration of the product is more than or equal to 70 percent, the product can be eaten directly or used as an adjuvant added into fast foods such as instant noodle, instant bean vermicelli, instant soup and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of vacuum freeze-dried green beans. Background technique [0002] Green beans are rich in protein, which contains a variety of amino acids necessary for the human body, especially the high content of lysine. Because of its rich nutritional value, it is accepted by the majority of people. For the convenience of preservation and consumption, people use various methods It is deeply processed to meet the needs of the market. At present, the more commonly used methods of deep processing green beans are as follows: [0003] 1. Material selection: fresh green beans or frozen green beans are used as raw materials, and the varieties and sizes of beans are required to be uniform and uniform in color. Frozen green beans need to be thawed first; [0004] 2. Soaking and color protection: Soak fresh green beans or thawed green beans in 0.05% sodium carbonate soluti...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/024
Inventor 吴朝琴蒋保民
Owner HUBEI XINMEIXIANG FOODS
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