Processing method of dehydrated shallot leaves

A dehydrated shallot and processing method technology, applied in the field of food drying, can solve the problems of rough surface, difficult storage, and poor taste of shallot products, and achieve the effect of distinctive product quality, reduced processing costs, and compact and round shape

Inactive Publication Date: 2013-03-20
HUBEI TEMIAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the processing methods of dehydrated shallots mainly include "hot air drying" or "vacuum freeze-drying". The hot air takes away the moisture contained in the fresh shallot leaves. However, the large flow of hot air also takes away a large amount of volatile oil and nutrients in the shallots. The surface of the shallot products is rough due to severe shrinkage, and the rehydration performance is poor and the taste is poor. , low quality
[0003] The method of vacuum freeze-drying is to freeze the fresh shallot leaves to turn the water contained in them into ice cubes, and then sublimate the ice under vacuum to achieve the purpose of drying. This method greatly damages the inherent fragrance of shallots and is made The dry product is easy to absorb moisture and change color, and it is not easy to store

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method for dehydrated shallot leaves, the method consists of the following steps:

[0019] 1) Raw material selection: choose fresh shallot leaves without deterioration, disease and insect pests as raw materials;

[0020] 2) Raw material processing: fresh shallot leaves are cleaned, sterilized in 100ppm sodium hypochlorite solution, rinsed with clean water, cut into 3-4mm shallot segments, and put into plates to obtain processed fresh shallot leaves;

[0021] 3) Pre-cooling: Pre-cool the treated fresh shallot leaves at 2°C for 0.5 hours;

[0022] 4) Vacuum freeze-drying: Put the pre-cooled fresh shallot leaves into the vacuum freeze-drying chamber of the vacuum freeze-drying equipment to heat and dry the fresh shallot leaves. The heating temperature is 70°C. During the drying process, the vacuum freeze-drying chamber The vacuum degree is 900 pa, the temperature of the cold trap is -18°C, and the dehydrated shallot leaves are obtained by drying until the moi...

Embodiment 2

[0025] A processing method for dehydrated shallot leaves, the method consists of the following steps:

[0026] 1) Raw material selection: choose fresh shallot leaves without deterioration, disease and insect pests as raw materials;

[0027] 2) Raw material processing: fresh shallot leaves are cleaned, sterilized in 100ppm sodium hypochlorite solution, rinsed with clean water, cut into 3-4mm shallot segments, and put into plates to obtain processed fresh shallot leaves;

[0028] 3) Pre-cooling: Pre-cool the treated fresh shallot leaves at 5°C for 1 hour;

[0029] 4) Vacuum freeze-drying: Put the pre-cooled fresh shallot leaves into the vacuum freeze-drying chamber of the vacuum freeze-drying equipment to heat and dry the fresh shallot leaves. The heating temperature is 80°C. During the drying process, the vacuum freeze-drying chamber The vacuum degree is 1200 pa, the cold trap temperature is -19°C, and the dehydrated shallot leaves are obtained by drying until the moisture con...

Embodiment 3

[0032] A processing method for dehydrated shallot leaves, the method consists of the following steps:

[0033] 1) Raw material selection: choose fresh shallot leaves without deterioration, disease and insect pests as raw materials;

[0034] 2) Raw material processing: fresh shallot leaves are cleaned, sterilized in 100ppm sodium hypochlorite solution, rinsed with clean water, cut into 3-4mm shallot segments, and put into plates to obtain processed fresh shallot leaves;

[0035] 3) Pre-cooling: pre-cool the treated fresh shallot leaves at 8°C for 1.5 hours;

[0036] 4) Vacuum freeze-drying: Put the pre-cooled fresh shallot leaves into the vacuum freeze-drying chamber of the vacuum freeze-drying equipment to heat and dry the fresh shallot leaves. The heating temperature is 90°C. During the drying process, the vacuum freeze-drying chamber The vacuum degree is 1500 pa, the temperature of the cold trap is -20 ℃, and the dehydrated shallot leaves are obtained by drying until the mo...

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PUM

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Abstract

The invention discloses a processing method of dehydrated shallot leaves. The method comprises the following steps of: 1) processing raw materials; 2) pre-cooling the processed fresh shallot leaves at 2-8 DEG C for 0.5 hour to 1.5 hours; and 3) freezing and drying the shallot leaves in vacuum, wherein the pre-cooled fresh shallot leaves are heated and dried in a vacuum freezing and drying warehouse of vacuum freezing and drying equipment at a heating temperature of 70-90 DEG C, the vacuum degree of the vacuum freezing and drying warehouse in a drying process is 900pa-1500pa, the temperature of a cold trap is -18 to -20 DEG C, and the moisture content of the dried shallot leaves is less than 3%, thus obtaining the dehydrated shallot leaves. The processing method of the dehydrated shallot leaves provided by the invention overcomes the defects of 'hot air drying' or 'vacuum freeze-drying'; the original color, aroma and taste of the shallot leaves are preserved; a lot of nutritional ingredients of the shallot leaves can be prevented from being destroyed; and the product has distinct qualitative characteristics and accords with national standards for food hygiene and quality.

Description

technical field [0001] The invention relates to the technical field of food drying, in particular to a method for processing dehydrated shallot leaves. Background technique [0002] At present, the processing methods of dehydrated shallots mainly include "hot air drying" or "vacuum freeze-drying". The hot air takes away the moisture contained in the fresh shallot leaves. However, the large flow of hot air also takes away a large amount of volatile oil and nutrients in the shallots. The surface of the shallot products is rough due to severe shrinkage, and the rehydration performance is poor and the taste is poor. , low quality. [0003] The method of vacuum freeze-drying is to freeze the fresh shallot leaves to turn the water contained in them into ice cubes, and then sublimate the ice under vacuum to achieve the purpose of drying. This method greatly damages the inherent fragrance of shallots and is made Dry products are easy to absorb moisture and change color, and are no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 周强赵华平
Owner HUBEI TEMIAO FOOD CO LTD
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