Processing method of dehydrated chive leaves

A technology of dehydrating shallots and processing methods, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., and can solve problems such as difficult quality, variable taste, and dark vegetable color, so as to achieve the same taste, ensure color, and maintain quality the effect of time

Inactive Publication Date: 2017-05-31
刘继顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the prior art, the dehydration method of vegetables is easy to cause the vegetables to be dark in color and changeable in taste, and it is difficult to maintain the quality for a long time. Therefore, it is urgent to develop a method for dehydration of shallots.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method of dehydrated chive leaves, the method includes the following steps:

[0021] 1) Raw material processing: clean the fresh chives leaves, immerse them in lye after cleaning, and perform ultrasonic treatment with ultrasonic frequency of 40~60KHz, ultrasonic power of 300-500W, temperature of 3℃-8℃, treatment time of 3-5min , Rinse with clean water, cut into sections, and serve to prepare fresh chives leaves;

[0022] 2) Permeation: The chives are immersed in the compound sugar solution for permeation treatment and then drained;

[0023] 3) Pre-cooling: Pre-cool the processed fresh chives leaves at 4°C for 0.7 hours;

[0024] 4) Vacuum freeze-drying: Put the pre-cooled fresh chives leaves into the vacuum freeze-drying chamber of the vacuum freeze-drying equipment to heat and dry the fresh chives leaves at a heating temperature of 100°C. During the drying process, the vacuum freeze-drying chamber The vacuum degree is 900-1500pa, the temperature of the cold trap ...

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PUM

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Abstract

The invention relates to a processing method of dehydrated chive leaves. The method comprises the specific steps of (1) material selecting, (2) permeating, (3) pre-cooling, and (4) vacuum freeze drying to obtain dehydrated chive. According to the method, a quick-freezing procedure of materials is avoided while the characteristics of a freezing and drying method are kept, so that the energy consumption is obviously lower than that of a freeze drying process, meanwhile, the color, luster and taste of the chive are kept invariable, and the characteristic of long quality time can be kept.

Description

Technical field [0001] The invention belongs to the technical field of agricultural product processing, and relates to a processing method of dehydrated chive leaves. Background technique [0002] my country is a big agricultural country. Vegetables are the second largest industry in my country’s agricultural production. However, in circulation, most of the vegetables appear on the farmer’s market in the form of untreated serrata. If the sale is not complete, it will cause high yields. Loss, high cost circulation, high environmental pollution. The sales of fresh-keeping, quick-frozen, and diving chives in supermarkets in large and medium-sized cities in my country continue to increase. In particular, some developed countries and regions, such as Japan, Hong Kong, South Korea, the Netherlands, the United States, Singapore, France, etc., have greater demand for my country’s vegetable exports. Therefore, solving the problem of preservation of vegetables and fruits in the process of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
CPCA23B7/024
Inventor 刘继顺
Owner 刘继顺
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