Processing method for vacuum freeze-dried spinach

Abstract

The invention discloses a processing method for vacuum freeze-dried spinach, wherein the production method comprises the following steps: a, spinach pretreatment; b, cutting; c, steaming: putting the cut spinach into a steaming box, and carrying out steaming treatment for 10-16 minutes, wherein the temperature change in the steaming box comprises that at the beginning, the temperature in the steaming box is 25 DEG C to 30 DEG C, 1 to 2 minutes later, the temperature in the steaming box rises to 92 DEG C to 98 DEG C, then constant temperature is carried out for 2 to 3 minutes, next, 1 to 2 minutes later, the temperature in the steaming box rises to 98 DEG C to 105 DEG C, then the constant temperature is carried out for 2-3 minutes, then 1 to 2 minutes later, the temperature in the steaming box is dropped to 88 DEG C to 95 DEG C, and finally, the constant temperature is carried out for 3-4 minutes to finish; and d, cooling, and draining. The processing method has the advantages that the original color and luster of the spinach are kept to the greatest extent, the preservation period of the freeze-dried spinach is prolonged, and the spinach has excellent rehydration performance.

Description

technical field [0001] The present invention relates to the technical field of food processing methods, more specifically to the technical field of food drying methods. Background technique [0002] Spinach is a common vegetable, which contains a lot of β-carotene and iron, which can improve iron deficiency anemia, make people look rosy and radiant, so it is praised as a beauty product. Fresh spinach is easy to deteriorate after picking. Drying spinach can prolong the shelf life of spinach, which is beneficial to storage, transportation and sales. Spinach is a commonly used ingredient in instant soup products, but there are many disadvantages in traditional instant soup products: first, a variety of different ingredients have been combined before packaging, and auxiliary agents such as edible gum have been added to form several A specific taste, not only the taste of the product is single, the choice is small, customers can not combine different ingredients according to the...

AI Technical Summary

Problems solved by technology

Spinach is a commonly used ingredient in instant soup products, but there are many disadvantages in traditional instant soup products: first, a variety of different ingredients have been combined before packaging, and auxiliary agents such as edible gum have been added to form several A specific taste, not only the taste of the product is single, the choice is small, customers can not combine different ingredients according to their own preferences, and after adding various auxiliary agents, the natural taste of the ingredients is lost, which is not conducive to people's health Second, in the process of processing, most of the ingredients are blanched and precooked, and this method is very easy to cause a large loss of nutrients in the ingredients; third, the current drying methods of ingredients are mostly sun-dried and dried. and boiled dry, and the dried ingredients made by these traditional drying methods are neither hygienic nor beautiful, not only lose a lot of nutrients, but also have a short shelf life, which is not suitable for long-distance long-distance transportation and long-term storage. The rehydration property of dry food materials is poor, and the taste, fragrance, shape, color and nutrient content of the food materials after rehydration are not good, and cannot meet the needs of modern people's living standards