Processing method for drying, dehydrating and conditioning lettuce slices by hot air
A technology of hot air drying and processing methods, which is applied in the direction of heating preservation of fruits/vegetables, preservation of fruits/vegetables by dehydration, freshness of fruits and vegetables, etc. It can solve the problems of uneven water control, poor rehydration, easy discoloration, etc., and achieve greening Protects color without loss, prevents enzymatic browning, improves texture and color
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Embodiment 1
[0033] A processing method for hot-air drying and dehydration conditioning lettuce slices, characterized in that it comprises the following steps:
[0034] A. Raw material selection: use ripe fresh lettuce as raw material;
[0035] B. Conditioning: remove the leaf, epidermis and root crude fiber part of the lettuce, leaving no crude fiber;
[0036] C. Cleaning: clean with clean water to remove mud and foreign matter;
[0037] D. Slicing: Cut the washed lettuce into slices;
[0038] E. Blanching: carry out blanching in the blanching machine, blanching water temperature: 92°C; blanching time: 120 seconds; the pH value of the blanching water is adjusted to 7.2 by soda ash;
[0039] F. Cooling: After blanching, quickly cool with cooling water until the center temperature of the material is below 30°C;
[0040] G. Drain water: put the cooled lettuce slices in the drain box and drain until the water drops do not form a line;
[0041] H. Color protection: put the lettuce slices a...
Embodiment 2
[0051] A processing method for hot-air drying and dehydration conditioning lettuce slices, characterized in that it comprises the following steps:
[0052] A. Raw material selection: use ripe fresh lettuce as raw material;
[0053] B. Conditioning: remove the leaf, epidermis and root crude fiber part of the lettuce, leaving no crude fiber;
[0054] C. Cleaning: clean with clean water to remove mud and foreign matter;
[0055] D. Slicing: Cut the washed lettuce into slices;
[0056] E. Blanching: blanching in a blanching machine, blanching water temperature: 93°C; blanching time: 225 seconds; the pH value of the blanching water is adjusted to 7 by soda ash;
[0057] F. Cooling: After blanching, quickly cool with cooling water until the center temperature of the material is below 30°C;
[0058] G. Drain water: put the cooled lettuce slices in the drain box and drain until the water drops do not form a line;
[0059] H. Color protection: put the lettuce slices after draining ...
Embodiment 3
[0069] A processing method for hot-air drying and dehydration conditioning lettuce slices, characterized in that it comprises the following steps:
[0070] A. Raw material selection: use ripe fresh lettuce as raw material;
[0071] B. Conditioning: remove the leaf, epidermis and root crude fiber part of the lettuce, leaving no crude fiber;
[0072] C. Cleaning: clean with clean water to remove mud and foreign matter;
[0073] D. Slicing: Cut the washed lettuce into slices;
[0074] E. Blanching: carry out blanching in the blanching machine, blanching water temperature: 98°C; blanching time: 100 seconds; the pH value of the blanching water is adjusted to 7.4 by soda ash;
[0075] F. Cooling: After blanching, quickly cool with cooling water until the center temperature of the material is below 30°C;
[0076] G. Drain water: put the cooled lettuce slices in the drain box and drain until the water drops do not form a line;
[0077] H. Color protection: put the lettuce slices a...
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