A dewatering processing method of pickled cabbage

Abstract

The invention provides a dehydration processing method for the cabbage, and includes the following procedures: selecting materials; spraying and rinsing by flowing spray salt water; cutting off the root; cutting out the white leaf in the inner core of the cabbage and the exceptional rotted leaf, the exceptional yellow core, and the exceptional withered core; cutting off the core-cut cabbage, and selecting the big blocks, the hard stem, and the foreign bodies out; winnowing by a fan, and removing the leftover bits and pieces and the foreign bodies; placing the winnowed cabbage in the clean water for bubble rinsing again, sterilizing and killing enzyme by blanching and scalding; placing the cooled cabbage in a centrifuge for centrifugal drying; drying in three stages; seeking the foreign bodied out; and sealing, packing and loading in a storeroom. The invention conducts effective protective processes during the process course, and the dehydrated cabbage has high quality.

Description

A kind of dehydration processing method of cabbage (1) Technical field The invention relates to a dehydration processing method of cabbage, in particular to a dehydration processing method of air-dehydrated (abbreviated as AD in English) cabbage. (2) Background technology The raw materials used for dehydrated cabbage are cabbage (Brassincaoleraceavar.capitata), also known as head cabbage, cabbage, cabbage, and cabbage. Brassicaceae, a variety that can form leaf balls in the genus Brassica, a herbaceous plant of one or two years. Chromosome number 2n=2x=18. The leaf balls are for consumption, and every 100 grams of fresh vegetables contains 93.7-94.4 grams of water, 2.7-3.4 grams of carbohydrates, 1.1-1.6 grams of crude protein, 0.5-1.1 grams of crude fiber, and 38-41 mg of vitamin C. The leaf balls are used for food, fried, cooked, cold, pickled or dried. Sauce is cultivated all over the world, and European and American countries are the main vegetables. It is cultivat...

AI Technical Summary

Problems solved by technology

With the common hot air drying cabbage processing technology, the product has a long contact time with the air during the processing process, but no effective protective treatment has been carried out during the processing process, so the product is vulnerable to the infection of microorganisms in the air during the processing process , and the final product has poor color protection effect, poor color, and lack of color and flavor to a certain extent

In addition, during the drying process, the moisture control of the product is uneven, the quality cannot be effectively guaranteed, and there are often great quality defects in the rehydration

In order to overcome the above-mentioned defects, "Dehydrated Cabbage Color Protection Technology Research" (Author: Ji Changlu, Huang Xiaodong, Liu Haiyan) published on the second issue of "Food Engineering" in 2007 provides a kind of technical process of dehydrated cabbage, but the obtained product quality still needs to be improved