Processing method of dehydrated vegetables

A processing method and technology of dehydrating vegetables, which is applied in the field of food processing, can solve the problems of complex distribution system and easy mixing of germs, etc., and achieve a very good effect of rehydration

Inactive Publication Date: 2014-12-24
许姗姗
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the rapid development of the food industry, the amount of refrigerated food is increasing day by day, but its complex distribution system and the disadvantages of easy mixing of germs make people need a method that does not require refrigeration, is easier to store, and can keep fresh for a long time , freeze-dried food caters to this need

Method used

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Effect test

Embodiment Construction

[0010] The present invention will be further described below by specific examples.

[0011] 1. Selection of raw materials Leafy vegetables should not exceed 24 hours from harvesting to processing, and the yellow and rotten parts of the leafy vegetables should be manually selected; the substandard and rotten parts of the root vegetables should be manually selected and graded;

[0012] 2. Cleaning Remove soil and other impurities on the surface of vegetables. In order to remove pesticide residues, it is generally necessary to soak in 0.5%-1% hydrochloric acid solution or 0.05%-0.1% potassium permanganate or 600 mg / kg bleaching powder for several minutes to sterilize, and then rinse with clean water;

[0013] 3. Peeling Root vegetables should be peeled. Chemical lye peeling has a low loss rate of raw materials, but export products generally require manual peeling or mechanical peeling. After peeling, it must be put into clean water or color protection solution immediately to pre...

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PUM

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Abstract

The invention provides a processing method of dehydrated vegetables, belonging to the technical field of food processing. The processing method is realized by adopting the following technical scheme comprising the following steps: blanching by adopting hot water of 80-100 DEG C for multiple seconds to multiple minutes, immediately cooling after blanching; spin-drying cooled vegetables, rapidly freezing the spin-dried materials at a freezing temperature of below minus 30 DEG C; placing the frozen vegetables in a vacuum container, reducing the pressure to below a three-phase point by means of a vacuum system, and supplying heat to the materials by virtue of a heating system to ensure that water in the materials is evaporated until the materials are dried to a water end point. According to the processing method of the dehydrated vegetables, provided by the invention, the dehydrated vegetables are produced under the conditions of low-temperature freezing and vacuum oxygen deficiency, the inherent shapes of the vegetables can not contract, thermosensitive substances can not be damaged, aromatic substances can not dissipate, readily oxidizable substances can not be oxidized, and thus the shapes, colors, tastes and nutritional ingredients of the dehydrated vegetables are basically consistent with those of fresh vegetables, and the reconstitution properties are specially good.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for processing dehydrated vegetables. Background technique [0002] The dehydrated food produced by freeze-drying technology is called "freeze-dried food" (FD food). It uses this technology to dehydrate various vegetables, wild vegetables, fruits, meat, aquatic products, medicinal materials, etc. The production process is very easy to master . [0003] At present, there are three major trends in the world's food industry: one is the popularity of Green Food Day. This is because the global environmental situation is deteriorating, and the abuse of additives is more common, and people's self-protection awareness is enhanced, so pollution-free and additive-free green foods are popular; the second is that convenience foods are very popular. Due to the accelerated pace of work and life of people, and frequent travel, fast and convenient food has become the first cho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 许姗姗
Owner 许姗姗
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