Non-preserving processing method of instant vegetables

Abstract

The invention relates to a non-preserving processing method of instant vegetables. The method comprises the following steps: cleaning chosen fresh vegetables, cutting the vegetables into required shapes and sizes; carrying out water removal on the cut fresh vegetables, carrying out drying dehydration after the water removal, and drying with hot air; rehydrating the dried vegetables with warm water; and draining after completing the vegetable rehydration, seasoning according to different tastes, packaging after completing the seasoning, and pasteurizing to obtain finished products. The non-preserving processing method of the instant vegetables, which allows the fresh vegetables to be subjected to the water removal, the drying dehydration, the hot-air drying and the rehydration, can effectively maintain nutrition values in the vegetables, and avoids the destroy of the vegetables by the processing process. Simultaneously the processing method enables the production to be environmentally-friendly because wastewater generated in the processing process has no destroys to the environment. The instant vegetables obtained through the processing method have the advantages of long saving time, good mouthfeel, and safety and healthy eating because of no addition of any chemical additives.

Description

Technical field [0001] The invention relates to a processing method of instant food, in particular to a non-salted processing method of instant vegetables. Background technique [0002] The first choice for people to eat vegetables is fresh vegetables, but fresh vegetables have their limitations. Fresh vegetables are difficult to preserve and the preservation time is short. In some special industries, such as crews on long-distance ships and those who work in the field for a long time. People cannot eat vegetables. Moreover, fresh vegetables need to be cooked before they can be eaten. There are currently two ways to increase the preservation time of vegetables. One is to add a lot of salt, sugar and other preservatives to the vegetables for pickling, which can increase the preservation time, but the nutritional value of this pickled vegetables It has been destroyed and long-term consumption may even be harmful to humans. At the same time, in the process of pickling vegetables, ...

AI Technical Summary

Problems solved by technology

[0002] The first choice for people to eat vegetables now must be fresh vegetables, but fresh vegetables have their limitations, fresh vegetables are difficult to preserve, and the preservation time is short. personnel, they will not be able to eat vegetables

Moreover, fresh vegetables need to be cooked before they can be eaten, and they cannot be ready-to-eat

At present, there are two ways to increase the preservation time of vegetables. One is to pickle the vegetables by adding a large amount of salt, sugar and other preservatives, which can increase their preservation time, but the nutritional value of the pickled vegetables It has been destroyed, and long-term consumption may even be harmful to the human body. At the same time, in the process of pickling vegetables, enterprises need to generate a large amount of pickling wastewater. This pickling wastewater cannot be reused, and direct discharge will seriously affect the ecological environment; There is also a method of drying and dehydrating vegetables through dehydration of vegetables to obtain dehydrated vegetables. This kind of dehydrated vegetables can be stored for a long time, but its nutritional value is poor, and the taste is not good, and it needs to be soaked in clean water when eating, which takes a long time. , unable to achieve instant