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A kind of processing method of dehydrated green beans

A processing method and green bean technology are applied in the fields of dehydration preservation of fruits/vegetables, fruit and vegetable preservation, food preservation, etc., which can solve the problems of cumbersome process and high energy consumption, and achieve the goal of accelerating production rhythm, reducing labor costs and reducing energy consumption. Effect

Active Publication Date: 2015-08-26
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

[0026] The processing method of the dehydrated green beans of the present embodiment, its concrete steps are:

[0027] (1) Raw material selection: regularly conduct sampling inspections of pesticide residues on raw materials, and verify raw material specifications and quality according to raw material acceptance standards, and eliminate unqualified raw materials;

[0028] (2) Cleaning and conditioning: Cleaning in a washing machine; remove impurities such as soil, remove defective products of green beans, and completely remove straw, metal, and hair foreign objects;

[0029] (3) Steam explosion: put the green beans into the steam explosion device for steam explosion, the pressure of the steam explosion is 1.5-2MPa, the temperature during the steam explosion of the steam explosion device is controlled to be 200-250°C, and the pressure is maintained for 10-60 seconds; Steam-exploded green beans cooled to room temperature;

[0030] (4) Drying: send the steam-exploded green bean...

Embodiment 2

[0037] The processing method of the dehydrated green beans of the present embodiment, its concrete steps are:

[0038] (1) Raw material selection: verify the specifications and quality of raw materials according to the raw material acceptance standards, and eliminate unqualified raw materials;

[0039] (2) Cleaning and conditioning: Cleaning in a washing machine; remove impurities such as soil, remove defective products of green beans, and completely remove foreign objects such as straw, metal, and hair;

[0040] (3) Steam explosion: put the green beans into the steam explosion device for steam explosion, the pressure of the steam explosion is 1.6-1.8MPa, the temperature of the steam explosion of the steam explosion device is controlled at 200-250°C, and the pressure is maintained for 40-50 seconds ; The steam explosion device is a numerically controlled automatic steam explosion machine;

[0041] (4) Drying: send the steam-exploded green beans into a centrifuge to dry;

[0...

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PUM

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Abstract

The invention relates to a processing method for dewatered green soybean, and belongs to the technical field of food processing. The processing method comprises the following steps: raw material selecting, cleaning and arranging, steam explosion, spin-drying, stoving, first machine selecting, manual selecting, disinfection and sterilization, secondary machine selecting, packaging, selective examination and warehousing storage. Compared with the prior art, the advantages of the processing method comprise that: the processing method of the dewatered green soybean employs steam explosion, is simple in technology, low in energy consumption and good in hygienic property.

Description

technical field [0001] The invention relates to a processing method of dehydrated green beans, 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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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02A23B7/00
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