Processing method of dehydrated vegetable product

Abstract

The invention discloses a processing method of a dehydrated vegetable product. The processing method comprises the following specific steps: 1) after washing vegetables, immersing the vegetables intoa table sat water solution; 2) cutting the vegetables; 3) transferring the vegetables into a vacuum container; after pressurizing, introducing liquid-state carbon dioxide and treating; 4) after carrying out secondary pressurizing, introducing emulsion and treating; 5) removing the emulsion remained on the surfaces of the vegetables by utilizing clean water and then carrying out low-temperature cold storage; 6) drying the vegetables; 7) cooling and sealing the dried vegetables. According to the dehydration of the vegetable product, provided by the invention, while the vegetables are dehydrated,nutrient substances are remained, so that the vegetables have abundant nutrients, and the dehydrated vegetables have bright color and luster and good quality and are easy to store; meanwhile, the dehydrated vegetables have a very good reconstitution property and can be recovered into original shapes when being eaten.

Description

technical field [0001] The invention belongs to the technical field of vegetable product processing, and in particular relates to a processing method of dehydrated vegetable product. Background technique [0002] Dehydrated vegetables, also known as rehydrated vegetables, are a kind of dried vegetables made by washing, cutting and drying fresh vegetables to remove most of the water in the vegetables. Dehydrated vegetables have the advantages of easy storage and transportation, light weight, and convenient consumption. High-quality dehydrated vegetable products should not only have good color and good rehydration, but also retain the nutrients contained in vegetables during the production process to meet the requirements of vision, taste and nutrition. At present, the dehydration process of the produced dehydrated vegetables will cause the loss of nutrients during the dehydration process, which reduces the nutritional value of the vegetables. At the same time, the rehydratio...

AI Technical Summary

Problems solved by technology

At present, the dehydration process of the produced dehydrated vegetables will cause the loss of nutrients during the dehydration process, which reduces the nutritional value of the vegetables. At the same time, the rehydration of the dehydrated vegetables is poor, and they cannot return to their original state when eaten, which affects the appearance and taste of the dehydrated vegetables.

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