A kind of vacuum freeze-drying processing method of white onion quilt

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a vacuum freeze drying processing method of a fistular onion stalk. The vacuum freeze drying processing method of the fistular onion stalk comprises the steps: sorting, cleaning, disinfecting, cutting to sections, re-disinfecting, rinsing, draining, color-protecting, traying, quick-freezing, vacuum-drying, discharging, picking semi-finished products, and packaging, wherein the disinfecting comprises the step of soaking for 10min with sodium hypochlorite with 300PPM; the color-protecting comprises the steps of cooling 20 percent glucose solution decocted to the temperature of 80 DEG C and then adding 1kg of 20 percent glucose solution in 4.5kg of fistular onion on per tray for color-protecting; and the vacuum-drying comprises the step of heating by 6 stages. The vacuum freeze drying processing method has the beneficial effects that poor phenomena such as concentration, bubbling and shrinkage due to vacuumizing can not be caused in the sublimation process, the damage to fistular onion cells is small, the melting of the surface of the fistular onion stalk can not be caused during drying, the flavor and the color of the fistular onion stalk can not be unchangeable, the process is simple, the fistular onion stalks are easily preserved, the sanitation and the safety are realized, and the reference is provided for a vacuum freeze drying process of other materials.

Description

(1) Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a vacuum freeze-drying processing method of white onion quilts. (2) Background technology [0002] Onion is a seasoning box soup food that people like. In the seasoning of instant noodles and instant rice, onion is an indispensable ingredient. Usually, the part that people can eat is mainly the white onion quilt and a little green onion leaves, but the white onion quilt is not easy to preserve, and it will spoil quickly even if it is placed in the refrigerator. At present, hot air drying, microwave drying and other processing methods are mostly used in the processing of shallots in China. Onions processed by these methods have problems such as deterioration of onion color, serious loss of nutrients, and deterioration of flavor. Although relevant literature has reported the vacuum freeze-drying technology of shallots, these methods have seriously deteriora...

AI Technical Summary

Problems solved by technology

Usually, the part that people can eat is mainly white onion quilt and a little green onion leaves, but the white onion quilt is not easy to preserve, even if it is placed in the refrigerator, it will spoil quickly

At present, hot air drying, microwave drying and other processing methods are mostly used in the processing of green onions in China. The green onions processed by these methods have problems such as color deterioration, serious loss of nutrients, and deterioration of flavor.

Although there are relevant literatures reporting the vacuum freeze-drying technology of shallots, these methods seriously degrade the unique flavor of shallots during processing, and do not involve sterilization problems, which are very likely to pose a threat to people's health.

In addition, the sublimation stage and the desorption stage of the drying process are not controlled separately

Finally, no research has been done on the color protection of shallots, nor has the issue of control of harmful microorganisms in shallots been tested

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