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Freeze dried abelmoschus esculentus slice preparation method

A freeze-vacuum-drying and okra technology, applied in the field of food processing, can solve problems such as shape deformation, poor taste, dull color, etc., and achieve the effects of improving stability, maintaining natural color, and maintaining natural color stability.

Inactive Publication Date: 2015-10-28
FUJIAN MINZHONG ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing freeze-dried okra slices, which solves the long-standing technical problems of morphological deformation, dull color and poor taste of okra dehydrated products

Method used

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Embodiment 1

[0018] When accepting tender okra fruits that pass the quantitative detection of pesticide residues, the fruits are required to be fresh, crisp and tender, without a sense of crude fiber, suitable for consumption, and free from rot and deterioration, pests and diseases, and malignant impurities. Okra should be processed within 24 hours from picking to processing, and those that cannot be processed in time should be stored in a refrigerator in time.

[0019] During processing, the materials are first selected and sorted, and rotten and degenerated fruits, diseases and insect pests are removed, and unqualified fruits are trimmed. Then wash and rinse with tap water to remove impurities, soil and dirt on the surface of the fruit. A 0.1% fruit and vegetable cleaning agent solution can be prepared for soaking for 4 minutes and then rinsed to reduce the total amount of microorganisms on the surface of the material. Then soak with 0.2% (by weight) edible soda ash aqueous solution for ...

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Abstract

The present invention discloses a freeze dried abelmoschus esculentus slice preparation method, belonging to the technical field of food processing. The abelmoschus esculentus is used as raw materials; and then, the abelmoschus esculentus is selected, trimmed, and rinsed, is soaked in alkaline water and blanched in an alkaline hot water, is cooled and sliced, is mixed and stirred with sugar syrup, is frozen in stages, and is freeze-dried under vacuum, thereby obtaining the abelmoschus esculentus slices. The preparation method solves the long-standing technical problems of deformation, dull color and poor taste of conventional abelmoschus esculentus dehydrated products. With the application of low temperature freezing, drying and dehydrating processes, the obtained product can be directly consumed. At the same time, in order to preserve the natural green color of the abelmoschus esculentus, the abelmoschus esculentus is soaked, washed, blanched and de-enzymed with the alkaline solution; the natural reductive sugar syrup is added; and the slow freezing technology is applied. Thus, the obtained product maintains the natural color and luster, shape and smell to a largest degree. Moreover, the freeze dried abelmoschus esculentus slice preparation method is suitable for a large-scale industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of freeze-dried okra slices. Background technique [0002] The scientific name of okra is Hibiscus esulentus L., also known as ambrette, croissant, and coffee ambrette. It belongs to Malvaceae and okra. It is an annual herb plant. It likes warm and strong light, has strong heat resistance, and is not frost-tolerant. 25-30°C, suitable growth temperature of 25-28°C; drought-resistant, humidity-resistant, not waterlogging-tolerant; not strict on soil requirements, planted on well-drained soil, grows well and bears many fruits. The okra tender fruit is tender and lubricated, has a unique flavor and high nutritional value. It can be fried, cooked, and cold. [0003] Okra is a new type of healthy vegetable with high nutritional value. In addition to its low-sugar and low-fat properties, it is also rich in carbohydrates, proteins, vitamins, mine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/01A23L1/09A23L1/00A23L3/44
CPCA23L3/44A23V2002/00A23V2300/10A23V2250/61A23V2200/02A23V2200/048
Inventor 林梅西
Owner FUJIAN MINZHONG ORGANIC FOOD
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