Dried dried ballonflower product processing method

Abstract

The invention discloses a dried ballonflower product processing method, and relates to the field of dehydrated vegetable processing, and the method comprises the following steps: 1, selecting a ballonflower processing variety, removing the skin of ballonflower, removing the skin fiber of ballonflower to the inner surface layer, and completely removing the skin fiber; step 2, cutting each peeled fresh dried ballonflower into long strips with the width of 1.5 cm to 2 cm by adopting a cross-shaped dried ballonflower cutting method; and step 3, cleaning the cut dried ballonflower strips through bubble cleaning equipment, removing mucus and ash layers on the surfaces of the dried ballonflower strips, detecting the cleaned dried ballonflower strips, and uniformly placing qualified dried ballonflower strips on a drying rack. According to the process, the dried ballonflower can form continuous high-yield processing capacity, moisture in the dried ballonflower can be uniformly dried through high and low temperature drying, so that color change cannot be caused at normal temperature in the later period, finally, bacteria in the dried ballonflower can be thoroughly killed through microwave drying, and the shelf life is prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of dehydrated vegetable processing, in particular to a method for processing a dried Gongcai product. Background Art

[0002] At present, the Gongcai is dried by farmers themselves, which has problems such as over-dependence on weather and uneven product quality. Moreover, because Gongcai does not undergo blanching during processing, there is related mold and other contamination during the drying process, which makes Gongcai unable to be kept at room temperature for a long time and the color easily turns yellow. To this end, we provide a processing method for Gongcai dried products to solve the above problems. Summary of the invention

[0003] The purpose of the present invention is to make up for the shortcomings of the prior art and provide a method for processing a dried Gongcai product, which can evenly dry the internal moisture of the Gongcai so that the color will not change at room temperature in the later stage.

[0004] In order to solve the above technical problems, the present invention provides the following technical solutions: a method for processing dried Gongcai products, comprising the following steps: Step 1, selecting a processing variety of Gongcai, removing the outer skin of the Gongcai, and removing the outer skin fiber of the Gongcai to the inner surface layer, so that the outer skin fiber is completely removed; Step 2: Use the “+”-shaped cutting method to cut each peeled fresh Gongcai into strips of 1.5 cm to 2 cm in width; Step 3, the cut tribute vegetable strips are cleaned by a bubble cleaning device to remove the mucus and ash layer on the surface of the tribute vegetable, the cleaned tribute vegetable is tested, and the qualified tribute vegetables are evenly placed on the drying rack; Step 4, entering the drying machine to grade and dry the Gongcai, and controlling the moisture content of the dried Gongcai to 5%-8%; Step 5, the dried Gongcai is again subjected to microwave drying to sterilize the Gongcai, and after sterilization, the Gongcai is rapidly cooled; Step 6: Sort and pack the tribute vegetables.

[0005] Furthermore, in step 1, the peeled Gongcai is inspected by visual inspection or touch inspection, and the Gongcai that fails to be peeled is peeled again.

[0006] Furthermore, in step 2, the "+"-shaped cutting method is used: hold the blade perpendicular to the Gongcai, and cut downward from one end without cutting off the bottom of the Gongcai, keeping the bottom connected, adjust the position of the blade, and cut vertically downward from the other side again to form a "+"-shaped incision, and finally tear open the connection of the Gongcai.

[0007] Further, in step 3, the method for testing the cleaned Gongcai is as follows: Step 3.1, compare the image of the cleaned Gongcai with that of the qualified Gongcai to detect whether there is obvious mucus residue on the surface of the Gongcai. After the mucus is completely removed, the surface of the Gongcai appears dry and clean without the luster of mucus; Step 3.2, take out the abnormal tribute vegetable in step 3.1, touch the surface of the tribute vegetable manually, and check whether the surface of the tribute vegetable is sticky. After the mucus is completely removed, the surface of the tribute vegetable is dry and smooth without stickiness. At the same time, smell the surface of the tribute vegetable for peculiar smell. The tribute vegetable with the mucus completely removed has no peculiar smell. Step 3.3: Soak the Gongcai that has been tested twice in step 3.2 in clean water, and gently scrub it with your hands to help remove the mucus on the surface. Then use a wet cloth or sponge dipped in water to gently wipe the surface of the Gongcai to remove any remaining water, and dry it in a well-ventilated, sunny place to allow the Gongcai to dry naturally.

[0008] Furthermore, in step 4, after entering the dryer, it is first dried at 70-85°C for 3-4 hours to remove 40% of the moisture in the tribute vegetable, and then dried at 65°C for 10 hours.

[0009] Furthermore, in step 5, the dried Gongcai is again subjected to microwave drying at 160° C.-200° C. for 60 s-80 s, and the method for rapid cooling is to use a fan or ventilation equipment to accelerate air flow.

[0010] Furthermore, in step 1, the preferred Gongcai variety is "Yimiqing".

[0011] Furthermore, in step 6, when sorting the dried tribute vegetables, the first-level tribute vegetables: complete appearance, bright green color, uniform size, moderate degree of dryness, no defects or impurities; the second-level tribute vegetables: basically complete appearance, slightly uneven color, slightly different sizes, moderate degree of dryness, and may have slight defects or impurities; the third-level tribute vegetables: have defects in appearance, uneven color, different sizes, uneven degree of dryness, and may have obvious defects or impurities.

[0012] Compared with the prior art, the processing method of the dried Gongcai product has the following beneficial effects: 1. The present invention can enable Gongcai to form continuous high-yield processing capabilities through the above process, and can evenly dry the internal moisture of Gongcai through high and low temperature drying so that the color will not change at room temperature in the later stage. Finally, the fungi existing in Gongcai can be completely killed after microwave drying, thereby improving the shelf life.

[0013] Second, the present invention can not only avoid uneven drying of the Gongcai during the drying process caused by the outer skin fiber, but also avoid affecting the overall quality of the Gongcai due to incomplete drying of the thicker outer skin parts, and also avoid affecting the conduction of heat and the circulation of air during drying, resulting in prolonged drying time. The Gongcai with thicker outer skin fibers needs a longer time to be completely dried, and the outer skin fibers contain more cellulose, which may cause the loss of some nutrients during the drying process. Removing the outer skin fibers can reduce nutrient loss and maintain the nutritional value of the Gongcai.

[0014] 3. The present invention cleans the mucus on the surface of the inner fiber layer of the tribute vegetable, which can not only prevent the mucus from increasing the wetness of the tribute vegetable surface, causing the drying speed to slow down and prolong the drying time, but also prevent the mucus from forming a thin film during the drying process, hindering the evaporation of water from the inside of the tribute vegetable and affecting the drying effect. At the same time, if the mucus is not completely removed, uneven drying may occur on the surface of the tribute vegetable after drying, affecting the overall quality of the product, thereby improving the drying efficiency and drying quality of the dried tribute vegetable.

[0015] 4. The present invention rapidly cools the sterilized Gongcai, which helps to maintain the taste and freshness of the Gongcai, and can effectively prevent moisture and mold growth caused by heat residue. Rapid cooling can also reduce the time that the processed Gongcai is exposed to the air, reduce the contact between Gongcai and dust or mold in the air, and improve the quality and shelf life of the Gongcai.

[0016] Other advantages, objectives and features of the present invention will be set forth in part in the following description and, in part, will be apparent to those skilled in the art based on an examination of the following or may be taught from the practice of the present invention. DETAILED DESCRIPTION

[0017] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] The present invention provides a technical solution: a method for processing a dried Gongcai product, comprising the following steps: Step 1, select the processing variety of Gongcai, remove the outer skin of Gongcai, and remove it to the inner surface layer to remove the outer skin fiber completely; in the above step 1, the preferred Gongcai variety is "Yimiqing"; in the above step 1, the Gongcai with the outer skin removed is inspected by visual inspection or touch inspection, and the Gongcai with unqualified peeling is peeled twice; the present invention can not only avoid the uneven drying of Gongcai during the drying process caused by the outer skin fiber, and the incomplete drying of some parts with thick outer skin, which affects the overall quality, but also avoid the influence of heat conduction and air circulation during drying, resulting in prolonged drying time. Gongcai with thicker outer skin fiber needs longer time to be completely dried, and the outer skin fiber contains more cellulose, which may cause the loss of some nutrients during the drying process. Removing the outer skin fiber can reduce nutrient loss and maintain the nutritional value of Gongcai.

[0019] Step 2, use the "+"-shaped cutting method to cut each peeled fresh tribute vegetable into long strips with a width of 1.5cm-2cm; in the above step 2, the "+"-shaped cutting method: place the blade perpendicular to the tribute vegetable, cut downward from one end, but do not cut off the bottom of the tribute vegetable, keep the bottom connected, adjust the position of the blade, and cut vertically downward from the other side again to form a "+"-shaped incision, and finally tear open the connection of the tribute vegetable.

[0020] Step 3, the cut tribute vegetable strips are cleaned by a bubble cleaning device to remove the mucus and ash layer on the surface of the tribute vegetable, the cleaned tribute vegetable is tested, and the qualified tribute vegetables are evenly placed on the drying rack; Step 4, the Gongcai is put into the dryer for graded drying, and the moisture content of the dried Gongcai is controlled at 5%-8%; in the above step 4, after entering the dryer, it is first dried at 70-85°C for 3-4 hours to remove 40% of the moisture in the Gongcai, and then dried at 65°C for 10 hours; the present invention can enable Gongcai to form a continuous high-yield processing capacity through the above process, and can make the internal moisture of Gongcai very evenly dried through high and low temperature drying so that the color will not change at normal temperature in the later stage, and finally after microwave drying, the fungi existing in the Gongcai can be completely killed, thereby improving the shelf life.

[0021] Step 5, microwave-drying the dried tribute vegetable again for sterilization, and rapidly cooling the tribute vegetable after sterilization; in the above step 5, microwave-drying the dried tribute vegetable again at 160°C-200°C for 60s-80s, and the rapid cooling method is to use a fan or ventilation equipment to accelerate air flow; the present invention rapidly cools the sterilized tribute vegetable, and rapid cooling helps to maintain the taste and freshness of the tribute vegetable, and can effectively prevent moisture and mold growth caused by heat residue, and rapid cooling can reduce the time that the processed tribute vegetable is exposed to the air, reduce the contact of the tribute vegetable with dust or mold in the air, and improve the quality and shelf life of the tribute vegetable.

[0022] Step 6, sorting and packaging the tribute vegetables; in the above step 6, when sorting the dried tribute vegetables, the first-level tribute vegetables: complete appearance, bright green color, uniform size, moderate degree of dryness, no defects or impurities; second-level tribute vegetables: basically complete appearance, slightly uneven color, slightly different sizes, moderate degree of dryness, may have slight defects or impurities; third-level tribute vegetables: defective appearance, uneven color, different sizes, uneven degree of dryness, may have obvious defects or impurities.

[0023] In the above step 3, the method for testing the cleaned tribute vegetable is as follows: step 3.1, compare the image of the cleaned tribute vegetable with that of the qualified tribute vegetable to detect whether there is obvious mucus residue on the surface of the tribute vegetable. After the mucus is completely removed, the surface of the tribute vegetable is dry and clean, without the luster of mucus; step 3.2, take out the abnormal tribute vegetable in step 3.1, touch the surface of the tribute vegetable manually by hand, and check whether the surface of the tribute vegetable is sticky. After the mucus is completely removed, the surface of the tribute vegetable is dry and smooth without stickiness; at the same time, smell the surface of the tribute vegetable for peculiar smell. The tribute vegetable with the mucus completely removed has no peculiar smell; step 3.3, soak the tribute vegetable that has been tested twice in step 3.2 in clean water, and rub it gently with your hands. Wash to help remove the mucus on the surface, then dip a wet cloth or sponge in water to gently wipe the surface of the tribute vegetable to remove residual water, and dry it in a well-ventilated and sunny place to let the tribute vegetable dry naturally; the present invention cleans the mucus on the surface of the inner fiber layer of the tribute vegetable, which can not only prevent the mucus from increasing the wetness of the tribute vegetable surface, causing the drying speed to slow down and prolong the drying time, but also prevent the mucus from forming a thin film during the drying process, hindering the evaporation of water from the inside of the tribute vegetable and affecting the drying effect. At the same time, if the mucus is not completely removed, uneven drying may occur on the surface of the tribute vegetable after drying, affecting the overall quality of the product, thereby improving the drying efficiency and drying quality of the dried tribute vegetable.

[0024] The invention provides a method for processing a dried Gongcai product, comprising the following steps: Step 1, select the processing variety of Gongcai, the preferred Gongcai variety is "Yimiqing", remove the outer skin of Gongcai, remove the outer skin fiber of Gongcai to the inner surface layer, and remove the outer skin fiber completely; inspect the Gongcai with the outer skin removed by visual inspection or touch inspection, and peel the Gongcai that fails to be peeled again.

[0025] Step 2: Use the "+"-shaped cutting method to cut each peeled fresh Gongcai into long strips with a width of 1.5cm-2cm; the "+"-shaped cutting method: place the blade perpendicular to the Gongcai, cut downward from one end, but do not cut off the bottom of the Gongcai, keep the bottom connected, adjust the position of the blade, and cut vertically downward from the other side again to form a "+"-shaped incision, and finally tear open the connection of the Gongcai.

[0026] Step 3, the cut tribute vegetable strips are cleaned by a bubble cleaning device to remove the mucus and ash layer on the surface of the tribute vegetable, the cleaned tribute vegetable is tested, and the qualified tribute vegetables are evenly placed on the drying rack; In step 3, the method for testing the washed tribute vegetable is as follows: step 3.1, compare the image of the washed tribute vegetable with that of the qualified tribute vegetable to detect whether there is obvious mucus residue on the surface of the tribute vegetable. After the mucus is completely removed, the surface of the tribute vegetable is dry and clean, without the luster of mucus; step 3.2, take out the abnormal tribute vegetable in step 3.1, touch the surface of the tribute vegetable manually by hand to check whether there is a sticky feeling on the surface of the tribute vegetable. After the mucus is completely removed, the surface of the tribute vegetable is dry and smooth without a sticky feeling; at the same time, smell the surface of the tribute vegetable to see if there is any peculiar smell. The tribute vegetable with the mucus completely removed has no peculiar smell; step 3.3, soak the tribute vegetable that has undergone secondary testing in step 3.2 in clean water, gently rub it with your hands to help remove the mucus on the surface, then dip a wet cloth or sponge in water, gently wipe the surface of the tribute vegetable to remove any residual water, and dry it in a well-ventilated and sunny place to allow the tribute vegetable to dry naturally.

[0027] Step 4, the Gongcai is put into the dryer for graded drying, and the moisture content of the dried Gongcai is controlled at 5%-8%. In step 4, after entering the dryer, it is first dried at 70-85°C for 3-4 hours to remove 40% of the moisture in the Gongcai, and then dried at 65°C for 10 hours.

[0028] Step 5, the dried tribute vegetable is microwave-dried again for sterilization, and the tribute vegetable is quickly cooled after sterilization; in step 5, the dried tribute vegetable is microwave-dried again at 160°C-200°C, and the drying time is 60s-80s. The method for rapid cooling is to use a fan or ventilation equipment to accelerate air flow.

[0029] Step 6: Sort and pack the tribute vegetables.

[0030] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

Claims

1. A method for processing a dried Gongcai product, characterized in that: The following steps are included: Step 1, selecting a processing variety of Gongcai, removing the outer skin of the Gongcai, and removing the outer skin fiber of the Gongcai to the inner surface layer, so that the outer skin fiber is completely removed; Step 2: Use the "+"-shaped cutting method to cut each peeled fresh Gongcai into strips of 1.5 cm to 2 cm in width; Step 3, the cut tribute vegetable strips are cleaned by a bubble cleaning device to remove the mucus and ash layer on the surface of the tribute vegetable, the cleaned tribute vegetable is tested, and the qualified tribute vegetables are evenly placed on the drying rack; Step 4, entering the drying machine to grade and dry the Gongcai, and controlling the moisture content of the dried Gongcai to 5%-8%; Step 5, the dried Gongcai is again subjected to microwave drying to sterilize the Gongcai, and after sterilization, the Gongcai is rapidly cooled; Step 6: Sort and pack the tribute vegetables.

2. The method for processing dried Gongcai products according to claim 1, wherein: In step 1, the peeled Gongcai is inspected by visual inspection or touch inspection, and the Gongcai that fails to be peeled is peeled again.

3. The method for processing a dried Gongcai product according to claim 1, characterized in that: In step 2, the "+"-shaped cutting method: hold the blade perpendicular to the Gongcai, and cut downward from one end without cutting off the bottom of the Gongcai, keeping the bottom connected. Adjust the position of the blade, and cut vertically downward from the other side again to form a "+"-shaped incision, and finally tear open the connection of the Gongcai.

4. The method for processing a dried Gongcai product according to claim 1, characterized in that: In step 3, the method for detecting the cleaned Gongcai is as follows: Step 3.1, compare the image of the cleaned Gongcai with that of the qualified Gongcai to detect whether there is obvious mucus residue on the surface of the Gongcai. After the mucus is completely removed, the surface of the Gongcai appears dry and clean without the luster of mucus; Step 3.2, take out the abnormal tribute vegetable in step 3.1, touch the surface of the tribute vegetable manually, and check whether the surface of the tribute vegetable is sticky. After the mucus is completely removed, the surface of the tribute vegetable is dry and smooth without stickiness. At the same time, smell the surface of the tribute vegetable for peculiar smell. The tribute vegetable with the mucus completely removed has no peculiar smell. Step 3.3: Soak the Gongcai that has been tested twice in step 3.2 in clean water, and gently scrub it with your hands to help remove the mucus on the surface. Then use a wet cloth or sponge dipped in water to gently wipe the surface of the Gongcai to remove any remaining water, and dry it in a well-ventilated, sunny place to allow the Gongcai to dry naturally.

5. The method for processing dried Gongcai products according to claim 1, characterized in that: In step 4, after entering the dryer, it is first dried at 70-85°C for 3-4 hours to remove 40% of the moisture in the tribute vegetable, and then dried at 65°C for 10 hours.

6. The method for processing dried Gongcai products according to claim 1, characterized in that: In step 5, the dried Gongcai is again subjected to microwave drying at 160° C.-200° C. for 60 seconds-80 seconds. The method for rapid cooling is to use a fan or ventilation equipment to accelerate air flow.

7. The method for processing dried Gongcai products according to claim 1, characterized in that: In step 1, the preferred Gongcai variety is "Yimiqing".