Room-temperature hot-air drying dehydration processing method for fresh bitter gourd
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A technology of hot air drying and processing methods, which is applied in the direction of preserving fruits/vegetables through dehydration, can solve the problems of bitter gourd nutrition loss, sewage generation, complex process, etc., meet the needs of bitter gourd eating, save and eat conveniently, prolong the storage period and The effect of supply period
Inactive Publication Date: 2016-04-06
杨明彰
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This process is not only complicated, but also produces sewage, and causes the bitter gourd to lose a lot of nutrients during the soaking process
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[0015] The present invention will be further described below in conjunction with the examples, but the protection scope of the present invention should not be limited thereby.
[0016] A fresh bitter gourd normal temperature hot air drying dehydration processing method, the method comprises the following steps:
[0017] a) Material selection: choose fresh and high-quality bitter gourd with thick meat, moderate maturity, green skin, no mechanical damage, no disease spots, no insect damage, and no pesticide residues exceeding the standard;
[0018] b) Material pretreatment: place the bitter gourd in a stainless steel fruit and vegetable cleaning machine for normal temperature cleaning. After washing, cut it in half, remove the pulp, seeds, and both ends, sterilize with ozone water, and then cut into 0.5 mm with a stainless steel fruit cutter. cm thick slices, then wash the bitter gourd slices 1-2 times with clean water, remove and drain the water for later use;
[0019] c) Dryi...
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Abstract
The invention discloses a room-temperature hot-air drying dehydration processing method for a fresh bitter gourd. The method comprises the following steps: a), the fresh good-quality bitter gourd with thick flesh, moderate maturity and green skin and without mechanical damage, scabs, insect pests and standard-exceeding pesticide residues is selected; b), the bitter gourd is washed with clear water, cut in half, subjected to pulp removal, seed removal and removal of two ends, sterilized and cut into 0.5-cm thick pieces, and then the bitter gourd pieces are washed again, fished out and drained for standby application; c), the bitter gourd pieces are dispersed on a multi-layer stainless steel layered rack, the whole rack is pushed into a drying chamber of a dehydrator, and the bitter gourd pieces are subjected to dehydration drying at the hot air temperature of 30-50 DEG C for 5-6 h, cooled at the room temperature, packaged and put into storage. According to the method, soaking, color protection and high-temperature drying links are omitted, the original nutrients as well as color, aroma and taste of the bitter gourd are kept to the greatest extent, a product can be stored for a long time, the variety of bitter gourd food is enriched, the storage life and the supply period of the bitter gourd are prolonged, the demand for eating the gourd throughout the year is met, and the bitter gourd is convenient to store and eat.
Description
technical field [0001] The invention relates to a processing method for drying and dehydrating fresh bitter gourd with hot air at room temperature. Background technique [0002] Bitter melon, also known as bitter melon, is rich in Vc, ranking first among melon vegetables, and also contains bitter melon glycosides, 5-hydroxytryptamine, and bitter melon protein MAP30 (a protein that can prevent HIV DNA synthesis), which has the functions of clearing away heat, improving eyesight, It has the effect of detoxifying, improving immunity, and lowering blood sugar. It is an ideal dietary vegetable for diabetics. It also has anti-cancer effects and has a high value for further development and utilization. When green vegetables are processed, because the green chlorophyll is very unstable, it is easy to generate pheophytin, which turns yellow or even brown, which affects the original appearance of green vegetables and loses their original edible value and commercial value. In order to...
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