Manufacturing method of dehydrated vegetable crisp chips

Abstract

The invention relates to a manufacturing method of dehydrated vegetable crisp chips. The method comprises the following steps: selecting vegetables without decay, insect spots or discoloration, soaking the vegetables in a salt solution, and cleaning the vegetables with clean water for 2-3 times; uniformly segmenting the cleaned vegetables, and cutting the vegetables into blocks with a width and a length of 5mm or below; disposing the segmented vegetables in a citric acid solution at a temperature of 90-100 DEG C, conducting blanching for 5 minutes, and flushing the vegetables with clean water for 2-3 times for cooling; disposing the flushed vegetables in a centrifuge, and conducting dehydration to drain out water; conducting microwave vacuum drying to obtain partially dehydrated vegetables with a moisture content of 20-40%; adding an osmotic solution to the vegetables, and conducting osmotic dehydration at a temperature of 40 DEG C for 120 minutes; and after the osmotic dehydration, spreading the vegetable blocks on trays of a puffing can, conducting explosion puffing drying at variable temperature and pressure difference, and conducting cooling to obtain finished products. The dehydrated vegetables are bright-colored in luster; original color, aroma and taste are better reserved; losses of thermally sensitive nutrient components such as vitamins, and active components are greatly reduced; in addition, the vegetables are good in mouth feel and crispness, just melt in the mouth, and are good in rehydration property, convenient to take, and easy to store.

Description

technical field

[0001] The invention relates to the technical field of deep processing of vegetables, in particular to a method for preparing dehydrated vegetable chips. Background technique

[0002] Dehydrated vegetables, also known as rehydrated vegetables, are products made by washing and drying fresh vegetables to remove most of the water in the vegetables. The original color and nutrient content of the vegetables remain basically unchanged. Dehydrated vegetables are not only easy to store and transport, but also can effectively adjust the low and high seasons of vegetable production. Compared with other fresh vegetables, dehydrated vegetables have the characteristics of small size, light weight, convenient transportation and eating. However, the existing dehydrated vegetable processing methods are not convenient enough, and the nutritional components or active components of the dehydrated vegetables are greatly lost, and the taste is not good in addition. Contents o...

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