A kind of method of quick preparation dry cucumber

Abstract

The invention relates to a method for quickly preparing dried cucumbers, and belongs to the technical field of agricultural product processing. The method comprises the steps of firstly paving fresh cucumbers on a fixation container uniformly at a thickness of 3-5cm, feeding the fixation container into a fixation chamber and carrying out fixation at 55-65 DEG C for 42-52s; obtaining fixed cucumbers; naturally cooling and intensively cooling to 20-40 DEG C; baking the cooled cucumbers in baking equipment in a multi-section baking manner to obtain the baked cucumbers; controlling the temperature to be 78-82 DEG C and the total baking time to be 40-60 minutes during baking; and dampening to obtain a finished product after baking. The method is simple in process and high in efficiency; the obtained product is excellent and stable in performance; meanwhile, the yield ratio of the excellent product is high; and massive flow line production and application are facilitated.

Description

technical field [0001] The invention relates to a method for rapidly preparing dried cucumbers, belonging to the technical field of agricultural product processing. Background technique [0002] Cucumber is sweet, sweet, cool in nature, bitter, non-toxic, enters the spleen, stomach, and large intestine; There are weight loss effect. [0003] Cucumber skin is rich in nutrients and should be eaten raw. However, in order to prevent pesticide residues from harming the human body, cucumbers should be soaked in salt water for 15-20 minutes before being washed and eaten raw. When soaking cucumbers in salt water, do not pinch the heads and remove the roots. Keep the cucumbers intact to prevent nutrients from being lost from the cut surface during the soaking process. In addition, cold dishes should be made and eaten now, and should not be left for a long time after being prepared, which will also cause vitamin loss. [0004] In order to facilitate storage and impart a special fl...

AI Technical Summary

Problems solved by technology

[0005] The existing cucumber drying methods mainly include boiling-pickle method (see patent 201410575356.8), the formula of this patent is: 80-120 parts of cucumber, 4-6 parts of refined salt, 2-5 parts of rock sugar, 1-3 parts of aniseed 1-3 parts of white wine, 2-5 parts of blackberry, 2-5 parts of nutmeg, 2-5 parts of licorice, 2-5 parts of light bamboo leaves, 1-3 parts of figs; and the patent uses pickling technology, Not conducive to the health of the user

In addition to the above-mentioned technologies, there are generally common hot air dehydration or air-drying methods; the above-mentioned methods have problems such as inability to continue production, low production efficiency, poor product quality, and low recovery rate.

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