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Dry-making carrot

A carrot and drying technology, applied in food preparation, food science, preservation of fruits/vegetables through dehydration, etc., can solve problems such as accumulation of toxins

Inactive Publication Date: 2007-11-28
FANGXIA ENTERPRISE INFORMATION CONSULTING WUJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Long-term consumption of these additives will accumulate toxins in the human body and produce unknown side effects, and when these additives are added to food, the side effects produced are 7 times that of those used alone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Compatibility: 250 grams of carrots.

[0026] Preparation:

[0027] 1. Selection of materials. Choose varieties with long fleshy roots, medium size, blunt apex, and high rehydration rate after drying;

[0028] 2. Wash. Put it into a porcelain vat or an iron plate sink to clean the mud and sand on the carrot skin and the tea leaves and other impurities in the raw materials;

[0029] 3. Peel the skin. Use NaoH lye to chemically peel the carrots. The temperature of the lye should not be lower than 95°C. The time for soaking the carrots is 1-3 minutes. The epidermis and residual lye can also cool the material, and then use the drum type peeling machine to treat the lake with hook marks on the outside to ensure the smoothness of the carrot skin after peeling;

[0030] 4. Trimming. Pick out the thick raw skin, black spots, roots, etc. of individual carrots, and then cut off the top leaves and root tails of carrots that are not suitable for canning, and the length of the...

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PUM

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Abstract

The present invention relates to food technology, and is especially one kind of dewatered food with high nutritious value, good taste and no toxic side effect. The dewatered food is produced with carrot as main material and through an advanced technological process, and has the nutritious components of food material maintained, no preservative, sweetening agent and other additive. It is convenient in carrying and eating.

Description

technical field [0001] The invention relates to a combination of dried food ingredients and a preparation method, in particular to a fruit drink made from dehydrated carrots. Background technique [0002] The removal of moisture from food under conditions that cause little or no other change in the properties of the food (other than moisture) is a method used for long-term preservation of food. Therefore, dried food brings great convenience and convenience to the general public, and is deeply loved by people: (1) After the food is dehydrated, the weight is reduced and the volume is reduced, which can save packaging, storage and transportation costs; it brings convenience (2) Dried food can prolong the storage period. [0003] However, dry food is to reduce the moisture in the food to a level sufficient to prevent spoilage under natural conditions or artificial control conditions. By removing the moisture in the food, the water activity of the food is reduced, thereby limiti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23B7/02A23L19/00
Inventor 杨贻方
Owner FANGXIA ENTERPRISE INFORMATION CONSULTING WUJIANG
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