Dehydrated combined side dishes bag and preparation method thereof

Abstract

The invention relates to the field of food, in particular relates to a dehydrated vegetable bag and a preparation method thereof, the preparation method is high in production efficiency, and the product has good quality. The preparation method of the dehydrated combined side dishes bag comprises the following steps: food materials are preprocessed to form material blocks or material slices or material rings, wherein the food materials include one or combination of vegetables, fungus, meat and bean products, and the vegetables include root vegetables, leaf stem vegetables or fruit vegetables; the food materials are subjected to oil bath in a vacuum environment, so that part of water in the food materials is removed, wherein the oil bath is completed once or repeated by a plurality of times till the size of a bubble generated on an oil surface in the oil bath is less than 1mm; the food materials are cooled after deoiling; the one or combination of the food materials is packaged by weight to form the dehydrated combined side dishes bag.

Description

technical field [0001] The invention relates to the field of food, in particular to a dehydrated vegetable bag and a manufacturing method thereof. Background technique [0002] Convenience food has become a popular food that has penetrated into thousands of households and occupied the family dining table because of its characteristics of convenience and quickness of eating and durability in storage. Along with the raising of people's living standard, the batching of aspect food is also more abundant, and in instant food, especially the kind of batching in the instant noodle generally has soup seasoning bag, kind raw material (meat, egg, vegetables etc.). The development of side dish packs or seasoning packs meets the needs of people with different tastes, and while retaining a certain nutritional value, it is also convenient for consumers to eat. In addition, the side dishes in the side dish package are smaller in size and lighter in weight than fresh vegetables, and will r...

AI Technical Summary

Problems solved by technology

However, during the processing process, the freezing process is longer and the damage to the cell structure is greater, which not only leads to significant deformation and shrinkage of the tissue structure of the food material and cannot maintain the original shape, but also has poor rehydration effect when consumers eat it, seriously Affect the quality of the side dish package product; secondly, the long freezing process (usually more than 10 hours) causes a serious loss of nutrients in the ingredients, especially for fruit and vegetable ingredients, making the product quality of the side dish package not high; in addition, the ingredients in the Sublimation is carried out under low temperature conditions, and low temperature can only inhibit bacterial reproduction, but cannot effectively sterilize

[0004] It can be seen that the traditional technology of producing side dish packages through freeze-drying process not only leads to low production efficiency, high energy consumption and high cost due to long production cycle, but also causes great damage to the internal structure and nutritional components of food materials and ineffective sterilization. As a result, the product quality of the side dish package is unsatisfactory