Combined drying method for allium fistulosum

A technology that combines drying and green onions is applied in the direction of preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, etc. Taste, low temperature, and the effect of improving work efficiency

Pending Publication Date: 2020-06-05
彭小丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above problems, the purpose of the present invention is to provide a combined drying method for scallions, so as to solve the problems that the existing scallions are difficult to guarantee the original color, aroma and taste, serious nutrient loss, and bad taste after rehydration.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A combined drying method for scallions, comprising the following steps:

[0029] (1) Select fresh scallions, remove dead and rotten leaves, wash them, and cut them into small sections or cubes;

[0030] (2) Freezing the treated scallions, the freezing temperature is -20°C, and the freezing time is 3h. After freezing, the scallions are placed at a temperature of 0-4°C for subsequent use;

[0031] (3) Carry out vacuum microwave drying to the scallions after step (2), wherein the degree of vacuum is 30-Pa, the microwave power is 8W / g, and the temperature is 55°C. When the water content of scallions is reduced to 35-40%, stop drying;

[0032] (4) Carry out infrared wave drying to the scallions after step (3), wherein the wavelength is 150 μm, the power is 200 W, the indoor temperature is 40° C., and the drying is stopped when the moisture content of the scallions is reduced to below 4%;

[0033] (5) After the scallions are cooled to room temperature, store them in vacuum ...

Embodiment 2

[0035] A combined drying method for scallions, comprising the following steps:

[0036] (1) Select fresh scallions, remove dead and rotten leaves, wash them, and cut them into small sections or cubes;

[0037] (2) Freezing the treated scallions, the freezing temperature is -10°C, and the freezing time is 6h. After freezing, the scallions are placed at a temperature of 0-4°C for subsequent use;

[0038] (3) Carry out vacuum microwave drying to the scallions after step (2), wherein the vacuum degree is 40KPa, the microwave power is 10W / g, and the temperature is 60°C. Stop drying when the water content of scallions is reduced to 35-40%. ;

[0039] (4) Carry out infrared wave drying to the scallions after step (3), wherein the wavelength is 200 μm, the power is 300 W, the indoor temperature is 50° C., and the drying is stopped when the moisture content of the scallions is reduced to below 4%;

[0040] (5) After the scallions are cooled to room temperature, store them in vacuum p...

Embodiment 3

[0042] A combined drying method for scallions, comprising the following steps:

[0043] (1) Select fresh scallions, remove dead and rotten leaves, wash them, and cut them into small sections or cubes;

[0044] (2) Freezing the treated scallions, the freezing temperature is -15°C, and the freezing time is 4h. After freezing, the scallions are placed at a temperature of 0-4°C for subsequent use;

[0045] (3) Carry out vacuum microwave drying to the scallions after step (2), wherein the vacuum degree is 35KPa, the microwave power is 8.5W / g, and the temperature is 58°C. Stop when the water content of scallions is reduced to 35-40%. dry;

[0046] (4) Carry out infrared wave drying to the scallions after step (3), wherein the wavelength is 180 μm, the power is 260W, the indoor temperature is 45° C., and the drying is stopped when the moisture content of the scallions is reduced to below 4%;

[0047] (5) After the scallions are cooled to room temperature, store them in vacuum packa...

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PUM

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Abstract

The invention relates to a combined drying method for allium fistulosum and belongs to the field of processing of agricultural products. The method comprises the following operating steps: (1) pickingfresh allium fistulosum, removing withered and rotten leaves, carrying out rinsing out, and chopping the allium fistulosum into minor segments or dices; freezing the treated allium fistulosum; carrying out vacuum microwave drying on the frozen allium fistulosum; carrying out infrared-wave drying on the vacuum-microwave-dried allium fistulosum; and carrying out vacuum packaging storage after a temperature of the allium fistulosum is cooled to room temperature. The method has the following advantages that colors, fragrance, tastes and nutritional ingredients of the allium fistulosum are preserved as much as possible; and rehydrated mouth feel of the allium fistulosum is improved, and meanwhile, the allium fistulosum is clean and healthy. The method has a relatively good market application prospect.

Description

technical field [0001] The invention relates to a method for combined drying of green onions, which belongs to the field of agricultural product processing. Background technique [0002] Scallions belong to the Liliaceae Allium plant. The flavor is spicy, delicate and crisp, juicy and sweet, and rich in nutrients. In addition, green onions also have the effects of sweating and detoxification in traditional Chinese medicine, promoting yang and diuresis, improving eyesight and nourishing the middle, eliminating evil spirits, and benefiting the five internal organs. Therefore, onion is an indispensable seasoning vegetable in people's daily life, and is deeply loved by consumers in general. [0003] Along with popularizing of instant food such as instant noodles, instant soup stock, green onion is more and more widely used as an indispensable ingredient in its seasoning. Generally, shallots need to be dried and processed, because this can prolong the shelf life of shallots, m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/02
CPCA23B7/02A23B7/04
Inventor 彭小丽
Owner 彭小丽
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