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Process for making non-scalded or boiled dehydrated vegetables

A technology for dehydrated vegetables and preparation process, which is applied to the preservation of fruits/vegetables by dehydration, food processing, food science, etc., can solve the problems of reducing production volume, complicated production process and difficult to control the loss of raw materials, loss of nutrients of dehydrated vegetables, etc. The effect of high production efficiency, easy control of production method and process, and normal nutritional efficacy

Inactive Publication Date: 2018-03-23
XINGHUA DONGAO FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although dehydrated vegetables have the above advantages, in the traditional dehydrated vegetable preparation process, due to inappropriate processing methods, the dehydrated vegetables produced suffer from nutrient loss. At the same time, the current production process is complicated and difficult to control, which also increases the loss of raw materials. also reduced production

Method used

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  • Process for making non-scalded or boiled dehydrated vegetables
  • Process for making non-scalded or boiled dehydrated vegetables

Examples

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Embodiment

[0015] Such as figure 1 and figure 2 The preparation process of a non-boiling dehydrated vegetable includes the following steps, step (1) raw material receiving, including raw vegetable raw material receiving, disinfectant receiving and packaging material receiving and inspection, unqualified according to Non-conforming products are returned for processing. Step (2) Arranging and removing the roots of vegetable raw materials, no roots are visually detected. Step (3) One-time cleaning, put it in a sink and wash it with running water. There is no visible soil, obvious foreign matter and defects by visual inspection, and deep well water is used for cleaning. Step (4) Soaking, the immersion time is 3-5 minutes, and the time is extended as needed, and deep well water is used for immersion. Step (5) For the second cleaning, put it in the sink and wash it with running water, and there is no visible soil by visual inspection. Step (6) Killing and disinfection, in which chlorine d...

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Abstract

The invention belongs to the technical field of food production and application, and specifically discloses a preparation process of non-boiling dehydrated vegetables, step (1) receiving raw materials; step (2) sorting; step (3) one-time cleaning; step (4) soaking; Step (5) Secondary cleaning; Step (6) Killing and disinfection; Step (7) Cutting off; Step (8) Draining; Step (9) Drying; Step (10) Sorting; Step (11) Magnetic sieving; Step (12) Pass X-ray machine and gold inspection; Step (13) Packing; Step (14) Storage and transportation. The beneficial effects of the preparation process of non-boiled dehydrated vegetables of the present invention are: the production method flow is easy to control, the production efficiency is high, the loss of raw materials in production is reduced, and the processed dehydrated vegetables can effectively ensure that the finished product is rich in Nutritious, less nutrient loss, with normal nutritional effects.

Description

technical field [0001] The invention belongs to the technical field of food production and application, and in particular relates to a preparation process of non-boiling dehydrated vegetables, which is applicable to the preparation of chives, garlic, ginger, peas, tomatoes and the like. Background technique [0002] Dehydrated vegetables, also known as rehydrated vegetables, are a kind of dried vegetables made by washing and drying fresh vegetables to remove most of the water in the vegetables. The original color and nutritional content of vegetables remain basically unchanged. It is not only easy to store and transport, but also can effectively adjust the season of vegetable production. When eating, just immerse it in clean water to restore it, and retain the original color, nutrition and quality of vegetables. flavor. [0003] Compared with other fresh vegetables, dehydrated vegetables and dehydrated carrots have the characteristics of small size, light weight, recovery a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/20A23N12/06A23B7/02
CPCA23L19/03A23B7/02A23L5/276A23N12/06
Inventor 刘庆松刘庆明付永斌朱峰
Owner XINGHUA DONGAO FOOD
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