Compressed and preserved fruits and vegetables produced by ultralow-temperature freeze-drying equipment

A technology of ultra-low temperature freezing and drying equipment, which is applied in the direction of dehydration preservation of fruits/vegetables, freshness of fruits and vegetables, food drying, etc. It can solve the problems of inconvenient long-term storage and large-scale transportation, and achieve the goal of saving cleaning time, improving shelf life, and reducing volume. Effect

CN107410973AInactive Publication Date: 2017-12-01云南牧工商茶叶进出口股份有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2017-12-01
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention relates to the field of food preservation, in particular to compressed and preserved fruits and vegetables produced by ultralow-temperature freeze-drying equipment through low-temperature drying, retaining of food nutrient substances, prolonging of food shelf life and reducing of food size. A production process includes following steps: 1), washing; 2), shredding; 3), drying; 4), compressing; 5), packaging. Low temperature is utilized for drying, so that strong dewatering can be realized without damaging nutrition of the fruits and the vegetables, dewatering effect is good, own color of the fruits and the vegetables can be maintained even, and the shelf life is prolonged greatly; in the process of drying and packaging, no additive is used, so that the fruits and the vegetables are more natural and environment-friendly, can be ready for eating by soaking with hot water or can be eaten directly and can quickly supplement energy for human bodies; compression equipment is used, so that the size is greatly reduced, and more convenience is brought to transportation and storage.
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Description

technical field

[0001] The invention relates to the field of food preservation, in particular to an ultra-low temperature freeze-drying equipment for producing compressed and fresh-keeping fruits and vegetables by low-temperature drying, retaining food nutrients, increasing food shelf life, and reducing food volume. Background technique

[0002] Vegetables and fruits contain a lot of nutrients, which are important channels for the human body to absorb vitamins and various trace elements. However, vegetables or fruits contain a lot of water, which is very easy to spoil and deteriorate, and is not convenient for long-term storage. , resulting in its large volume, which needs to occupy a large amount of space during storage, which is not conducive to mass transportation. Contents of the invention

[0003] What the present invention aims to solve is the problem that the existing vegetables and fruits contain a lot of water and are inconvenient for long-term storage and mass tr...

Examples

Embodiment 1

[0012] Embodiment 1: A kind of ultra-low temperature freeze-drying equipment produces compressed fresh-keeping fruits and vegetables, and its production process comprises the following steps:

[0013] 1) Cleaning: Put fresh vegetables or fruits into the cleaning equipment, inject clean water, the surface of the clean water should not be lower than the highest point where the vegetables or fruits are placed, and use electromagnetic waves with a vibration frequency of 300MHz~300GHz to vibrate and clean for 1 hour;

[0014] 2) Shred: Cut the washed vegetables or fruits into shreds;

[0015] 3) Drying: put silky vegetable or fruit shreds in a vacuum environment at -40°C for 16-24 hours, and the dehydration rate reaches 97%;

[0016] 4) Compression: Put the dehydrated vegetable or fruit shreds into the compression equipment to compress, so that the volume can be reduced by 90-95%;

[0017] 5) Packaging: Vacuum-pack the compressed vegetable or fruit shreds, and then sterilize them ...