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Method for processing dehydrated cucumbers

A processing method and technology for cucumbers, applied in the direction of preserving fruits/vegetables by dehydration, etc., can solve the problems of high energy consumption and cumbersome process, and achieve the effects of good effect, accelerated production rhythm, and reduced energy consumption.

Active Publication Date: 2013-12-25
兴化市绿禾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The preparation process of dehydrated vegetables generally requires high temperature blanching and cold water cooling, which is cumbersome and consumes a lot of energy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of processing method of dehydrated cucumber, its concrete steps are:

[0031] (1) Selection of cucumber raw materials: Raw materials are collected in non-record bases, and the raw materials are regularly sampled for pesticide residues, and the specifications and quality of raw materials are verified according to the raw material acceptance standards, and unqualified raw materials are eliminated; the non-record bases are inspection and quarantine The bases where the institution has not implemented record management for the planting bases.

[0032] (2) Cleaning and conditioning: cleaning in a cleaning machine to remove impurities such as soil, remove defective products of cucumber, and thoroughly remove foreign matter such as straw, metal, hair; the defective products are straw, metal, hair;

[0033] (3) Ultrasonic cleaning and peeling: place the diced cucumbers after machine-cutting in a sodium chloride solution containing gravel, and use an ultrasonic generator t...

Embodiment 2

[0045] A kind of processing method of dehydrated cucumber, its concrete steps are:

[0046] (1) Selection of cucumber raw materials: Raw materials are collected in non-record bases, and the raw materials are regularly sampled for pesticide residues, and the specifications and quality of raw materials are verified according to the raw material acceptance standards, and unqualified raw materials are eliminated; the non-record bases are inspection and quarantine The bases where the institution has not implemented record management for the planting bases.

[0047] (2) Cleaning and conditioning: cleaning in a cleaning machine to remove impurities such as soil, remove defective products of cucumber, and thoroughly remove foreign matter such as straw, metal, hair; the defective products are straw, metal, hair;

[0048] (3) Ultrasonic cleaning and peeling: place the diced cucumbers after machine-cutting in a sodium chloride solution containing gravel, and use an ultrasonic generator t...

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PUM

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Abstract

The invention relates to a method for processing dehydrated cucumbers, and belongs to the technical field of food processing. The method comprises the steps: selecting, cleaning and conditioning, ultrasonically cleaning and peeling, cutting by a machine, blanching, cooling, spin-drying, stoving, carrying out first-time sorting, manually sorting, steam exploding, disinfecting and sterilizing, and packaging. Compared with the prior art, the method for processing the dehydrated cucumbers has the advantage that ultrasonic cleaning and peeling are carried out, and a sodium chloride solution with the relatively high concentration is adopted during the cleaning and the peeling. Due to the adoption of saline, the buoyancy force of grit can be enhanced, and the sterilization can be assisted further. Compared with a conventional manual or mechanical peeling process, the method has the advantages of good ultrasonic cleaning and peeling effects, and sterilization effect which is not possessed in a conventional peeling process; excessive pulp can not be removed.

Description

technical field [0001] The invention relates to a method for processing dehydrated cucumbers, belonging to the technical field of food processing. Background technique [0002] Dehydrated vegetables refer to dry products that remove a certain amount of water and preserve the original flavor of vegetables as much as possible. The function of dehydration is to reduce the moisture in vegetables, increase the concentration of soluble substances, and inhibit microbial activities. At the same time, the activity of enzymes contained in vegetables is also inhibited, and the products can be stored for a long time. [0003] At present, hot-air drying and freeze-vacuum drying are widely used in vegetable dehydration. The hot-air drying and dehydration process is as follows: 1. Raw material selection: select vegetable varieties with rich meat quality. Diseases and insects, rotten, shriveled parts. Eighty percent of the maturity is appropriate, and those that are overripe or underripe ...

Claims

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Application Information

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IPC IPC(8): A23B7/02
Inventor 王建善王一淳杨洪雨潘健朱仁鉴陆秀杰
Owner 兴化市绿禾食品有限公司
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