Dewatering and processing process of cress

A processing technology and technology of cress, applied in the direction of preservation of fruits/vegetables through dehydration, etc., can solve problems such as increasing process cost and reducing process efficiency, and achieve the effects of reducing process cost, improving process efficiency and saving process flow

Inactive Publication Date: 2014-09-17
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cress can be dried or pickled into different types of products, such as silk, strips, etc. The traditional dehydration process of cress only dehydrates and distributes it with other processes. On the one hand, it reduces the process efficiency and improves the process. cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of dehydration processing technology of cress, comprises the steps: A kind of dehydration processing technology of cress, comprises the steps:

[0016] ①Selection of raw materials: choose half-mature water celery, rinse with water for 30 minutes, and then put it in a cool place to dry;

[0017] ②Cutting and precooking: Cut the washed water celery into slices, shreds, and strips with a multifunctional cutting machine according to different finished product specifications, sales targets and raw material requirements; precook for 2-4 minutes;

[0018] ③Cooling and draining: Use the cold water shower method to cool the precooked water celery immediately to bring it down to the water temperature or room temperature. After cooling, in order to shorten the drying time, use a centrifuge to dry it. After the water is drained, spread it out and let it dry in the air for drying.

[0019] ④Drying: Spread the water celery treated in step ④ evenly on the plate, then put it on...

Embodiment 2

[0021] The rest are the same as in Example 1, except that the step ② precooking temperature is 90-100° C., the step ④ drying temperature is 50° C., and the drying time is 5 hours.

Embodiment 3

[0023] The rest are the same as in Example 1, except that the step ③ cooling time is 30°C, the drying time is 2h, and the step ④ drying temperature is 55°C, and the drying time is 6 hours.

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PUM

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Abstract

The invention discloses a dewatering and processing process of cress. Cutting and pre-boiling processes are added in a conventional dewatering process, so that the cress can be classified due to different finished products; meanwhile, the cut cress with different shapes is dewatered in different ways. Therefore, the processes are reduced, the process efficiency is improved, and the process cost is lowered.

Description

technical field [0001] The invention relates to the field of medical vegetable processing, in particular to a dehydration process of cress. Background technique [0002] Dehydrated vegetables are processed by washing and drying fresh vegetables to reduce the water content, while the original color and nutrients remain basically unchanged. It is not only easy to store and transport, but also can effectively adjust the seasons of vegetable production. Cress can be dried or pickled into different types of products, such as silk, strips, etc. The traditional dehydration process of cress only dehydrates and distributes it with other processes. On the one hand, it reduces the process efficiency and improves the process. cost. [0003] Contents of the invention [0004] The technical problem to be solved by the present invention is a dehydration processing technology of watercress in which dehydration and cutting are completed in one step. [0005] In order to realize the purp...

Claims

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Application Information

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IPC IPC(8): A23B7/02
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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