Method for rapidly preparing dried bitter melons

Abstract

The invention relates to a method for rapidly preparing dried bitter melons and belongs to the technical field of processing of agricultural materials. The preparation method comprises the following steps of: uniformly spreading fresh bitter melon slices on an enzyme deactivation container, wherein the thickness is 3-5cm; feeding the enzyme deactivation container into an enzyme deactivation chamber, and performing enzyme deactivation at a temperature of 85-95 DEG C for 42-52 seconds, thereby obtaining bitter melons subjected to enzyme deactivation; then performing natural cooling and forced cooling until the temperature is 20-40 DEG C; then placing the cooled bitter melons in baking equipment, and baking the cooled bitter melons by use of a multi-section baking mode, thereby obtaining the baked bitter melons, wherein during multi-section baking, an upward air feeding and downward air discharging mode is adopted for baking during odd-section baking, downward hot air feeding and upward air discharging mode is adopted for baking during even-section baking, the baking temperature is controlled within 98-105 DEG C, and the total baking time is 40-60min; and performing dampening after baking, thereby obtaining a finished product. The method is simple in process and high in efficiency; the obtained product is excellent and stable in performance, furthermore the yield of high-quality products is high, and the method is capable of facilitating large-scale flow line production application.

Description

technical field [0001] The invention relates to a method for quickly preparing dried bitter gourd, which belongs to the technical field of agricultural product processing. Background technique [0002] Bitter gourd, the fruit of bitter gourd, a plant of the family Cucurbitaceae, is cultivated all over the country. Bitter gourd is bitter and cold in nature and rich in vitamin C. It has the effects of eliminating evil heat, relieving fatigue, clearing heart and improving eyesight, nourishing qi and strengthening yang. [0003] In order to facilitate storage and impart flavor, bitter gourd is usually dried. Current drying technologies include vacuum drying, vacuum freeze drying, and freeze-sublimation drying technology (Freeze Drying, freeze-drying (FD) technology for short). Freeze-drying technology is a drying and dehydration technology that combines freezing technology with vacuum technology. This technology adopts the heat and mass transfer mechanism at low temperature a...

AI Technical Summary

Problems solved by technology

However, the duration of freeze-drying technology is long, usually 20 hours or longer, and the moisture inside the food forms crystal ice, which has high production costs, low economic benefits, and high power consumption and energy consumption.

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