A kind of food drying method

Abstract

The invention provides an air-drying method for food, including the preparation of an air-drying and quality-preserving auxiliary agent and an air-drying method. The preparation method of the air-drying and quality-preserving auxiliary agent is as follows: after taking fresh lemons and squeezing the juice, removing the residue and extracting the juice for later use; pulverizing the dried aromatic hydrocarbon-containing plants Pour into powder, pour it into lemon juice, stir while pouring, until the powder is in a viscous state without dry powder, prepare the air-drying auxiliary agent, and place the auxiliary agent in the sterilized sealed box to ensure the quality The auxiliary agent is packed in a box; the air-drying method is: take fresh air after dehumidification, ultraviolet irradiation, sterilization and filtration to obtain pure air with a temperature of 18-30 ° C and a humidity of 45-70%, and the pure air is introduced into the auxiliary agent room and flows through the quality-preserving auxiliary agent. It is injected into the drying chamber, and the gas flows through the fruit and vegetable raw materials for drying and then is discharged from the drying chamber. The invention is an air-drying method that maximizes the preservation of food flavor, can truly restore food, has simple procedures, simple equipment, is easy to mass-produce, and is suitable for cooked food or fresh food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a food air-drying method. Background technique [0002] At present, there are two types of food dehydration technologies commonly used at home and abroad: natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far infrared drying, freeze vacuum drying, etc. [0003] The natural drying method is easily restricted by environmental factors, and has a long processing cycle and poor product quality, so it is relatively difficult to industrialize and scale production. [0004] Hot air drying and dehydration technology requires hot air drying after blanching of fruits and vegetables, using boiling water for blanching, and then drying and dehydration at a temperature of 65°C to 85°C. [0005] Freeze vacuum drying technology requires that fruits and vegetables be blanched first and then frozen. F...

AI Technical Summary

Problems solved by technology

[0007] In summary, food dehydration processing lacks a real food drying technology that can be rehydrated and restored, easy to mass produce, low cost, and fully maintain the quality of food before air-drying

Images