Method for processing leisure seasoning dewatered fruit and vegetable

A processing method and technology for fruits and vegetables, applied in the fields of food science, food preservation, food preparation, etc., can solve the problems of insufficient raw materials, unavailability, and direct consumption, and achieve the effect of avoiding failure, good economy, and wide application.

Inactive Publication Date: 2004-12-15
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the Japanese patent JP59-48043, the onion is first dried to a moisture content of 6-10%, pre-rehydrated, then dried on the surface, and vacuum-dried to the final moisture. The purpose is to quickly rehydrate the dry product, but the disadvantages are : 1) The product cannot be eaten directly because it is not seasoned; 2) The hot air drying to 6-10% moisture content, the product cannot reach safe moisture, so the hot air drying product cannot be directly used as raw material for subsequent processing during the off-season of fresh raw materials. Therefo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: Subsequent drying mode is the production of seasoning dehydrated bamboo shoots (Ma bamboo shoots) of vacuum freeze-drying

[0016] Choose fresh moso bamboo shoots, first select, peel, wash, slice (4.5mm), soak (0.2‰ sodium sulfite, 0.5% malic acid) to obtain 25Kg (moisture content about 83% wet basis), press in water at 100°C Bamboo shoots and water 1: 10 were blanched for about 10 minutes, then cooled rapidly with cooling water, carried out conventional hot air convection drying, to a weight of 4.52Kg (moisture content 6%), then at 80 ℃ seasoning liquid (0.5% salt, 5 % glucose) for 60 minutes, to a weight of 6.54Kg (moisture content 35%), frozen in a freezing room at -35°C for 5 hours, and then vacuum freeze-dried (absolute pressure 550Pa) at 70°C for about 5 hours to If the moisture content is below 6%, then select, classify, and conduct metal detection, then carry out nitrogen-filled packaging and storage of various specifications as required.

Embodiment 2

[0017] Example 2: Production of Seasoned Dehydrated Edamame with Vacuum Microwave Drying as Subsequent Drying Mode

[0018] Select fresh edamame, firstly select and peel the edamame to obtain 25Kg of clean edamame (moisture content about 78% wet basis), adjust the pH to 7-7.5 with NaHCO3 to protect the color, and pre-blanch in a ZnCl2 solution with a total concentration of Zn2 + 0.05% for 5 Minutes, then quickly cooled with cooling water, and carried out conventional hot air convection drying (85°C, 4-5 hours, turn to 60°C, 6-8 hours), to a weight of 5.9Kg (moisture content 7%), and then seasoned at 80°C (0.5% salt, 8% glucose) in rehydration for 30 minutes, to a weight of 6.9Kg (water content 20%), then carry out vacuum microwave drying (absolute pressure 660Pa) at 70 ° C for about 5 minutes, to a weight of 5.9Kg (moisture content 20%) rate of less than 7%), and then select, classify, and carry out nitrogen-filled packaging and storage of various specifications as required af...

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PUM

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Abstract

The present invention relates to the production process of seasoned dewatered fruit and vegetable as snack, and belongs to the field of fruit and vegetable food producing technology. The production process includes selecting vegetable, meat, edible fungus and other material, peeling, washing, slicing, scalding to kill enzyme, color keeping, hot blast drying to safe water content of 5-7%, re-combining with water inside seasoning liquid for 30-60 min to increase the water content to 20-60%, vacuum drying to water content of 3-7%, and nitrogen-filling or vacuum packing. The product is puffy and tasty and is used as snack.

Description

technical field [0001] The invention relates to a processing method of leisure seasoning dehydrated fruits and vegetables. The invention belongs to the technical field of fruit and vegetable food processing and relates to the processing of leisure convenience foods and dehydrated fruits and vegetables. Background technique [0002] Hot air drying, which is characterized by heat convection and heat conduction, is still the most widely used and most economical method of dehydrating fruits and vegetables. However, due to the severe deformation of the tissue structure after drying, it needs to be rehydrated before eating. Therefore, dehydrating fruits and vegetables is only a semi-finished product. In a sense, it is not a food that can be eaten directly. Snack food requires a good fluffy mouthfeel. In order to improve the performance of hot-air dehydrated vegetable products and turn them into snack foods that can be eaten directly, vacuum freeze-drying is generally used instead...

Claims

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Application Information

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IPC IPC(8): A23L3/42A23L31/00
Inventor 孙金才张慜杜卫华陈移平史习柯钟齐丰
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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