Processing method for drying, dehydrating and conditioning radish leaves by hot air
A technology of hot air drying and processing methods, which is applied in the directions of heating preservation of fruits/vegetables, preservation of fruits/vegetables by dehydration, freshness of fruits and vegetables, etc., which can solve the problems of short storage time, small quantity, and few types.
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Embodiment 1
[0031] 1. a processing method for hot-air drying and dehydration conditioning radish leaves, characterized in that it comprises the following steps:
[0032] A. Material selection: use mature radish leaves;
[0033] B. Finishing: remove yellow leaves, dead leaves, insect-spotted leaves, rotten leaves and other bad leaves;
[0034] C. Deworming and cleaning: first soak the material in a saline solution to drive out snails. The mass percentage concentration of the saline solution is 1.5%; then use clean water to clean it to remove mud and foreign matter;
[0035] D. Cut into sections: cut the cleaned radish leaves into sections;
[0036] E. Blanching: Blanch the cut radish leaves in a blanching machine, blanching water temperature: 93°C; blanching time: 80 seconds; adjust the pH value of the blanching water to 7.3 with soda ash to ensure oxidation Enzyme activity is negative to prevent enzymatic browning;
[0037] F. Cooling: After blanching, quickly cool with cooling water u...
Embodiment 2
[0047] 1. a processing method for hot-air drying and dehydration conditioning radish leaves, characterized in that it comprises the following steps:
[0048] A. Material selection: use mature radish leaves;
[0049] B. Finishing: remove yellow leaves, dead leaves, insect-spotted leaves, rotten leaves and other bad leaves;
[0050] C. Deworming and cleaning: first soak the material in a saline solution to drive out snails. The mass percentage concentration of the saline solution is 2%; then use clean water to clean it to remove mud and foreign matter;
[0051] D. Cut into sections: cut the cleaned radish leaves into sections;
[0052] E. Blanching: Blanch the cut radish leaves in a blanching machine, blanching water temperature: 98°C; blanching time: 130 seconds; use soda ash to adjust the pH value of the blanching water to 8.4 to ensure oxidation Enzyme activity is negative to prevent enzymatic browning;
[0053] F. Cooling: After blanching, quickly cool with cooling water ...
Embodiment 3
[0063] 1. a processing method for hot-air drying and dehydration conditioning radish leaves, characterized in that it comprises the following steps:
[0064] A. Material selection: use mature radish leaves;
[0065] B. Finishing: remove yellow leaves, dead leaves, insect-spotted leaves, rotten leaves and other bad leaves;
[0066] C. Deworming and cleaning: first soak the material in a saline solution to drive out snails. The mass percentage concentration of the saline solution is 1.6%; then use clean water to clean it to remove mud and foreign matter;
[0067] D. Cut into sections: cut the cleaned radish leaves into sections;
[0068] E. Blanching: Blanch the cut radish leaves in a blanching machine, blanching water temperature: 92°C; blanching time: 180 seconds; adjust the pH value of the blanching water to 7 with soda ash to ensure oxidation Enzyme activity is negative to prevent enzymatic browning;
[0069] F. Cooling: After blanching, quickly cool with cooling water un...
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