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Vacuum-freeze-dried opening peas and preparation process thereof

A vacuum freeze-drying and preparation technology, which is applied in the field of food processing, can solve the problems of pea cortex shrinkage, skin collapse, and whitening of the color, and achieve excellent rehydration, long shelf life, and less oxidation and mildew.

Inactive Publication Date: 2013-08-14
神大鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the physical state of freeze-dried peas that are not open will change, such as: pea cortex shrinkage, skin collapse, body shrinkage, color turning white, etc., and the rehydration property is poor, and the rehydration time is as long as 20 minutes

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0041] The present invention will be further described below in combination with specific embodiments.

[0042] The vacuum freeze-dried open-ended peas of the present invention are made of fresh peas that have been pod-removed and graded as raw materials, and are prepared through cleaning, blanching, cooling, spin-drying, incision, plate placement, quick-freezing and freeze-drying. The preparation technology of described vacuum freeze-drying open pea comprises the steps:

[0043] 1. Prepare materials, choose fresh peas that are green, plump, and moderately ripe;

[0044] 2. Cleaning, put the selected fresh peas into clean water to wash away impurities;

[0045] 3. Blanch, put the washed peas into hot water at a temperature of 95-100°C for 1-1.5 minutes;

[0046] 4. To cool, immerse the peas removed from the hot water in cold water and cool for 10 minutes;

[0047] 5. Shake dry, put the peas taken out of cold water into the centrifuge, rotate at a constant speed for 20 secon...

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PUM

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Abstract

The invention relates to vacuum-freeze-dried opening peas and a preparation process thereof, belonging to the technical field of food processing. The vacuum-freeze-dried opening peas are prepared from hulled graded fresh peas which are subjected to cleaning, blanching, cooling, spin-drying, cutting, wobbling, quick-freezing and freeze-drying. The vacuum-freeze-dried opening peas disclosed by the invention have the following advantages that the nutritional ingredients, shapes, colors and luster are essentially unchanged compared with the fresh peas; the mass of solids is not lost basically; the rehydration is excellent, and the eating is convenient; the preservation is convenient, and the shelf life is long; and the weight of products is light, the cold storage is not required, both storage and transportation are very convenient, and the recurrent cost is low.

Description

technical field [0001] The invention relates to a vacuum freeze-dried open pea and a preparation process thereof, belonging to the technical field of food processing. Background technique [0002] Pea, a leguminous plant, originates from western Asia, the Mediterranean region, Ethiopia, and western Asia Minor. Because of its strong adaptability, it has a wide geographical distribution in the world. Peas have been cultivated in my country for more than 2,000 years, and are now cultivated in various places. The main production areas are Sichuan, Henan, Hubei, Jiangsu, Qinghai and other more than ten provinces. [0003] Peas are different from ordinary vegetables. The substances contained in peas, such as bifurcated acid, gibberellin and phytolectin, have the functions of antibacterial, anti-inflammatory and enhancing metabolism; they are rich in dietary fiber, which can promote the peristalsis of the large intestine and prevent constipation. , has the function of clearing the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L11/00
Inventor 神大鹏
Owner 神大鹏
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