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Dehydrated vegetable processing method

A processing method and technology for dehydrating vegetables, which are applied in the directions of preserving fruits/vegetables by dehydration, freshness preservation of fruits and vegetables, and preservation of fruits/vegetables by heating. The effect of nutrition

Inactive Publication Date: 2017-01-04
XUZHOU LUJIAN DEHYDRATED VEGETABLE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Drying vegetables can quickly get rid of moisture, but it will slightly damage the original color of vegetables, and the recovery of vegetables in water is not as good as freezing vegetables
Frozen vegetables can basically keep the original color and nutrients unchanged, but the dehydration time is long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] 1. a processing method of dehydrated vegetables, is characterized in that comprising the following steps:

[0015] (1) Raw material selection, cleaning, peeling and slicing;

[0016] (2) Put the vegetables in an airtight container, heat and pressurize, then suddenly depressurize, the moisture in the vegetables will vaporize and expand, and most of the moisture will be removed;

[0017] (3) Then put the vegetables into the vacuum container, use the vacuum system to reduce the pressure below the triple point, and supply heat to the material by the heating system to evaporate the moisture of the material until it is dried to the end of the moisture.

[0018] 2. The processing method of dehydrated vegetables according to claim 1, characterized in that: during the step (2) microwave drying, the size and time of heating and pressing should be adjusted according to the type of vegetables.

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PUM

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Abstract

A dehydrated vegetable processing method is characterized by comprising the following steps: (1) picking, washing, peeling and slicing raw materials; (2) putting vegetables into a sealed container, suddenly reducing pressure after heating and pressurization, vaporizing and expanding moisture in the vegetables and removing most moisture; (3) putting the vegetables into a vacuum container, reducing the pressure to be lower than three phase points through a vacuum system, heating the materials through a heating system to vaporize the moisture of the materials until the vegetables are dried to a moisture terminal point. The dehydrated vegetable processing method can guarantee the dehydration efficiency and can reserve the vegetable nutrition to the maximum degree.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing dehydrated vegetables. [0002] technical background [0003] Compared with other fresh vegetables, dehydrated vegetables have the characteristics of small size, light weight, recovery after entering water, and convenient transportation and eating. It is not only easy to store and transport, but also can effectively adjust the vegetable production season. [0004] Dehydrated vegetables are divided into two types: dried vegetables (AD vegetables) and frozen vegetables (FD vegetables). Dried vegetables are dehydrated vegetables made by drying and dehydrating machines, and frozen vegetables are dehydrated vegetables made by freezing dehydrating machines. [0005] Drying vegetables can quickly get rid of moisture, but it will slightly damage the original color of vegetables, and the recovery of vegetables in water is not as good as freezing vegetables. ...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/01A23B7/00
CPCA23B7/02A23B7/00A23B7/01A23V2002/00A23V2300/10
Inventor 韩永斌
Owner XUZHOU LUJIAN DEHYDRATED VEGETABLE CO LTD
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