Method for processing leisure seasoning dewatered fruit and vegetable

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...