Processing technology of dehydrated vegetables

Abstract

The present invention discloses a processing technology of dehydrated vegetables. The processing technology is characterized by comprising the following steps: 1) the vegetables are cleaned and the cleaned vegetables are cut to obtain cut vegetable blocks; 2) the obtained vegetable blocks are placed in hot water to be subjected to blanching to inactivate enzymes, and then the blanched vegetable blocks are placed in cold water to be cooled; 3) the cooled vegetable blocks are bagged, preservation liquid is added according to weight ratios, and then vacuum packaging is conducted, wherein the preservation liquid consists of citric acid-sodium citrate buffer, sucrose and edible salt, and the pH value of the citric acid-sodium citrate buffer is 3.6-4.0, the concentration of the buffer is 0.1 mol/L-0.2 mol/L, the concentration of the sucrose is 6%-20% and the concentration of the edible salt is 0.3%-1.2%; and 4) the vacuum-packed vegetable blocks are put into an ultra-high pressure processing kettle for the ultra-high pressure sterilization, and after the sterilization treatment, the fresh-cut vegetable products are obtained. The operation technology is simple, the nutrient component loss of the vegetables is less, and the treated vegetables are easy to store and convenient to transport.

Description

technical field [0001] The invention relates to the field of food processing, in particular to dehydrated vegetable processing technology. Background technique [0002] Taste compounds in vegetables arise from interactions between different sensory factors, either from carbohydrate storage compounds (especially mono- and disaccharides) - texture of the plant material provided by structural polymers, or from secondary metabolites . Vegetables are one of the important foods for people to ingest vitamins, minerals and trace elements, and are important agricultural products second only to food. However, vegetables are agricultural products with strong regional and seasonal characteristics and are perishable. At present, the loss of vegetables in my country is as high as 20% to 30% in all links from procurement, storage, transportation, processing, sales to circulation, that is, from farmland to dining table. . Compared with foreign countries, my country's vegetable processing ...

AI Technical Summary

Problems solved by technology

However, vegetables are agricultural products with strong regional and seasonal characteristics and are perishable. At present, the loss of vegetables in my country is as high as 20% to 30% in all links from procurement, storage, transportation, processing, sales to circulation, that is, from farmland to dining table.