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A kind of processing method of ground vegetable

A processing method and technology for ground vegetables, which are applied in the fields of food freezing, food science, food drying, etc., can solve the problems of the appearance, color, and quality of nutrients of the ground vegetables, which cannot meet the market demand, and the loss of nutrients. The effect of food safety, no change in color and balanced distribution of nutrients

Active Publication Date: 2020-10-02
浙江宜佳向阳超市有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the use of a centrifuge for dehydration during drying, the water inside the ground vegetable moves rapidly, and the nutrients and various substances move irregularly, and even when the water is discharged, a large amount of nutrients are lost.
At the same time, when the ground vegetables are shaken in large quantities, the overall appearance will be deformed, so that the quality of the dried ground vegetables will decline in terms of appearance, color, and nutritional content, and cannot meet market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method of ground vegetables, comprising the steps of:

[0025] 1) Put the ground vegetables in the vortex air pump cleaning tank, add water and soak for 40-60 minutes;

[0026] 2) Turn on the vortex air pump, use the vortex air pump to generate gas to make the water tumble and rinse for 10-30 minutes; after draining, the vortex air pump will rinse for a second time for 5-10 minutes;

[0027] 3) Put the cleaned ground vegetables into the freezer, freeze them for 12-18 hours at -10-0°C, take them out, put them in kraft paper bags and seal them, and then bury them in loess mixed with diatomaceous earth. Take it out after 24-30 hours, wherein the diatomite content accounts for 25-42% of the total weight, and choose a cool place to embed to avoid direct sunlight;

[0028] 4) Take the Dipis officinalis taken out in step 3) out of the kraft paper bag, put it in a vacuum box, dry it until the water content is 18-25%, and then take it out;

[0029] 5) Put 2 / 3 of t...

Embodiment 3

[0045] A processing method of ground vegetables, comprising the steps of:

[0046] 1) Put the ground vegetables in the vortex air pump cleaning tank, add water and soak for 40-60 minutes;

[0047] 2) Turn on the vortex air pump, use the vortex air pump to generate gas to make the water tumble and rinse for 10-30 minutes; after draining, the vortex air pump will rinse for a second time for 5-10 minutes;

[0048] 3) Put the cleaned ground vegetables into the freezer, freeze them for 12-18 hours at -10-0°C, take them out, put them in kraft paper bags and seal them, and then bury them in loess mixed with diatomaceous earth. Take it out after 24-30 hours, wherein the diatomite content accounts for 25-42% of the total weight, and choose a cool place to embed to avoid direct sunlight;

[0049]4) Take out the ground vegetable taken out in step 3) from the kraft paper bag, put it into a vacuum box, dry it until the water content is ≤8-10%, and then take it out;

[0050] 5) Put the dr...

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PUM

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Abstract

The invention discloses a processing method of nostoc commune. The processing method comprises the following steps of (1) adding water to a vortex air pump cleaning pond for soaking; (2) opening a vortex air pump for flushing, and after performing drainage, performing flushing for the second time with the vortex air pump; (3) under the condition of minus 10 to 0 DEG C, performing freezing in a refrigerating chamber, loading frozen nostoc commune in a kraft paper box, performing sealing, performing burying in loess to which diatomite is mixed, and performing purifying; (4) performing drying ina vacuum box until the water content is 18-25%; (5) loading an appropriate amount of white fused alumina powder to the kraft paper box, and burying the nostoc commune in the white fused alumina powder; (6) putting the kraft paper box in a fresh keeping cabinet with a drying agent, enabling the fresh keeping cabinet to be placed under the condition of constant temperature for 48-60 hours, and gently brushing away powder stuck to the surface of nostoc commune with a brush; and (7) performing blasting in an air box, performing drying for 12 hours, taking out the dried nostoc commune, performing cutting, and performing sorting and classifying with a sieve so as to obtain the natural nostoc commune. The condition that nutrient components of the nostoc commune do not run off is guaranteed to themaximum extent, original appearance, shape and color are maintained, and the product quality is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of ground vegetables. Background technique [0002] Dipi vegetable, also known as ground fungus, lichen, ground fungus, ground fungus, thunder fungus, ground soft, sweet potato skin, etc., is a combination of fungi and algae, dark black, like soaked black fungus. Dipis is a nutritious prokaryote, rich in protein, multivitamins, phosphorus, zinc, calcium and other minerals, as well as 8 kinds of essential amino acids for human body, regular consumption is beneficial to human health. In addition, ground vegetables can be used as medicine, which is cool in nature and sweet in taste; it belongs to the liver meridian. It has the effects of clearing heat and improving eyesight, astringing and replenishing qi, and it is mainly used to treat redness and swelling of the eyes, night blindness, burns, chronic dysentery, prolapse of the anus and other...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/00A23L5/20
CPCA23L5/00A23L5/273A23L5/57A23V2002/00A23V2300/20A23V2300/10
Inventor 刘立立秦国鹏
Owner 浙江宜佳向阳超市有限公司
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