Safety high water content seasoning dewatered vegetable and its producing method

Abstract

The present invention belongs to the field of vegetable food producing technology, and proposes a kind of safe dewatered seasoning vegetable with water content of 15-20% and water activity of 0.65-0.69 and its production process. Vegetable is first soaked in high osmotic pressure solution for osmotic dewatering and seasoning, and then hot blast, microwave or far infrared dried at normal pressure to water content of 15-20%. The present invention raises the safe water content of dewatered vegetable via controlling water activity, and has short drying time, low cost, low power consumption, less deformation and raised water re-combining performance. The product may be well stored at room temperature.

Description

technical field

[0001] A seasoning-type dehydrated vegetable with high safe water content and a preparation method thereof, the invention belongs to the technical field of vegetable food processing, and relates to dehydration processing of seasoning vegetables. Background technique

[0002] Due to the high water content of fresh vegetables (generally above 90%), and some vegetables are heat-sensitive materials, the drying temperature should not be too high, so they should be baked to safe moisture (the so-called safe moisture refers to vegetables that can keep vegetables safely stored. Contains moisture, generally 6-8%). Some mainstream drying methods have disadvantages such as long drying time, high energy consumption, poor rehydration (referring to the performance of restoring and increasing the moisture content of dehydrated vegetables), and serious product deformation.

[0003] In order to increase the drying speed of vegetables and reduce energy consumption, some resea...