Processing method for dried chive product

Abstract

The invention relates to a processing method for a dried chive product. The processing method comprises the following steps of: picking, cleaning and sterilizing raw materials; cutting the raw materials into segments; drying the raw materials in an oven; sorting the raw materials; sampling the raw materials for inspection; freezing and packaging the raw materials; and putting the product in a warehouse. When the processing method provided by the invention is adopted, the defect that fresh chive cannot be stored for a long time is greatly overcome, and the condition of incapability of using the chive due to season, place of origin and the like can be effectively adjusted. The chive can be recovered when being immersed in fresh water; and original color, nutrition and special flavor of the chive are reserved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing dried shallot products. [0002] Background technique [0003] Chives are bright green. The leaves are long and hollow, and the stems are soft and fragrant. They contain high volatile oil, which will be released in the air quickly after cooking and heating, adding color, fragrance and beauty to different dishes. However, fresh shallots are not easy to preserve and are affected by seasons, while dehydrated shallots are a dried vegetable made by washing and drying fresh shallots to remove most of the water in the shallots. The original color and luster and nutritional labeling of chives remain basically unchanged. It is not only easy to store and transport, but also can effectively adjust the low and high seasons of shallot production. It can be restored by immersing it in clear water when eating, and the original color, nutrition and flavor of shallots wil...

AI Technical Summary

Problems solved by technology

[0004] The invention provides a processing method for dried chives, which greatly improves the disadvantage that fresh chives are not suitable for long-term storage, and effectively adjusts the situation that chives cannot be used due to reasons such as seasons and production areas.