Method for preparing tuber pickled vegetables through three-stage air-drying multi-section ultra-high-pressure and positive-negative high-pressure permeation technology
A positive and negative high-pressure, tuber-like technology, applied in the field of fermented kimchi preparation, can solve the problems of high processing cost, huge salt consumption, difficult to handle high-salt brine, etc., and achieve the effect of saving costs and shortening the dehydration time
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Embodiment 1
[0026] Raw material: carrot
[0027] 1) Preparation process: fresh carrots are selected, cleaned, cut into blocks with a side length of 1.5 cm, and then drained until the water droplets on the surface are no longer lined.
[0028] 2) Three-level air-drying process: put the diced carrots into a hot-air drying oven, turn on the blast at 25°C for hot-air drying for 3 hours, then raise the temperature to 35°C and continue hot-air drying for 2 hours, then continue to heat up to 50°C for drying 1h, during the entire drying process, turn it every 10min to 20min to make it dehydrated uniformly. Then the diced carrots dried by hot air are marinated with salt, and the total amount of salt added is 5% of the mass of the diced carrots. For the first time, add 40% of the total amount of salt to knead and marinate for 0.5h, then continue to add 30% of the amount of salt, knead and marinate for 1h, and finally add 30% of the amount of salt, knead and marinate for 1h, and finally keep the wa...
Embodiment 2
[0038] Raw material: chayote
[0039] 1) Preparation process: select, wash, and cut fresh chayote into long strips of 3 cm wide by 1 cm high and 1 cm high, then drain until the water droplets on the surface are no longer lined.
[0040] 2) Three-level air-drying process: Put the diced chayote into a hot-air drying oven, turn on the blast at 25°C for hot-air drying for 3 hours, then raise the temperature to 35°C and continue hot-air drying for 2 hours, then continue to heat up to 50°C Dry for 1 hour, and turn it every 10-20 minutes during the whole drying process to make the dehydration uniform. Then the hot-air dried chayote is marinated with salt, and the total amount of salt added is 5% of the mass of the diced carrots. For the first time, add 40% of the total amount of salt to knead and marinate for 0.5h, then continue to add 30% of the salt, knead and marinate for 1h, and finally add 30% of the salt, knead and marinate for 1h, and finally keep the chayote water content at...
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