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Ready-to-eat cucurbita pepo slices and preparation method thereof

A technology for zucchini slices and a production method is applied in the directions of food preparation, food shearing, food drying, etc., and can solve the problems of long drying time, low product yield, and many nutrient losses, and achieve bright color, not easy to coking, and improved quality. Effect

Inactive Publication Date: 2014-04-02
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, dried zucchini products are mainly dried with hot air, which takes a long time to dry, resulting in low product yield, dark color, high nutritional loss, poor flavor and needs to be reprocessed when eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for making instant zucchini slices, characterized in that: the instant zucchini slices are obtained through material selection, slicing, blanching, pre-freezing, sublimation drying, analytical drying, and vacuum packaging;

[0022] Its production method is as follows:

[0023] 1) Material selection: Choose 8 mature zucchini with a length of 18cm and a diameter of 6cm, bright in color, smooth in surface, consistent in texture, free of broken strips, rot, insect eyes, and scars;

[0024] 2) Slicing: Wash the zucchini and cut into slices with a thickness of 2 mm;

[0025] 3) Blanching: Put the zucchini slices in boiling water for 2 minutes, then put them in cold water to cool immediately;

[0026] 4) Packing: Put the zucchini slices into the plate, dry the surface moisture, the packing volume is 9kg / m 2 , charging thickness 3cm;

[0027] 5) Pre-freezing: Pre-freeze at -35°C for 3 hours;

[0028] 6) Sublimation drying: under 55 Pa pressure, 0.1℃ / min sublimation...

Embodiment 2

[0032] A method for making instant zucchini slices, characterized in that: the instant zucchini slices are obtained through material selection, slicing, blanching, pre-freezing, sublimation drying, analytical drying, and vacuum packaging;

[0033] Its production method is as follows:

[0034] 1) Material selection: Choose 8 mature zucchini with a length of 23cm and a diameter of 4cm, bright in color, smooth in surface, consistent in texture, free of broken strips, rot, insect eyes, and scars;

[0035] 2) Slicing: wash the zucchini and cut into slices with a thickness of 3 mm;

[0036] 3) Blanch: Put the zucchini slices in boiling water for 3 minutes, then put them in cold water to cool immediately;

[0037] 4) Packing: Put the zucchini slices into the plate, dry the surface moisture, the packing volume is 9.5kg / m 2 , charging thickness 4cm;

[0038] 5) Pre-freezing: Pre-freezing at -35°C for 3.2 hours;

[0039] 6) Sublimation drying: under 55 Pa pressure, 0.2°C / min sublima...

Embodiment 3

[0043] A method for making instant zucchini slices, characterized in that: the instant zucchini slices are obtained through material selection, slicing, blanching, pre-freezing, sublimation drying, analytical drying, and vacuum packaging;

[0044] Its production method is as follows:

[0045] 1) Material selection: select 9 mature zucchini with a length of 20cm and a diameter of 5cm, with bright color, smooth surface, consistent texture, and no broken bars, rot, insect eyes, or scars;

[0046] 2) Slicing: Wash the zucchini and cut into slices with a thickness of 4 mm;

[0047] 3) Blanching: Put the zucchini slices in boiling water for 2 minutes, then put them in cold water to cool immediately;

[0048] 4) Packing: Put the zucchini slices into the plate, dry the surface moisture, the packing volume is 9.3kg / m 2 , charging thickness 3cm;

[0049] 5) Pre-freezing: Pre-freeze at -35°C for 3.5 hours;

[0050] 6) Sublimation drying: under 55 Pa pressure, 0.2℃ / min sublimation dry...

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Abstract

The invention discloses ready-to-eat cucurbita pepo slices and a preparation method thereof. The ready-to-eat cucurbita pepo slices are obtained by sorting materials, slicing, blanching, putting into a dish, prefreezing, lyophilizing, carrying out desorption drying, and carrying out vacuum packaging, wherein the safety moisture content of the obtained cucurbita pepo slices is 1%-5%. According to the invention, the cucurbita pepo slices are blanched and cooked by boiled water, and are dried by combining a vacuum freeze drying technique, so that the toxicity of the raw cucurbita pepo slices can be eliminated, the quality of the dried cucurbita pepo slices can be improved, and the cucurbita pepo slices are bright in color, are unlikely to coke, and have thick flavor of the cucurbita pepo; an approach is developed for drying the cooked cucurbita pepo slices by blanching of boiled water and the vacuum freeze-drying technique, and the preparation is easy to control timely, and the true continuous automatic clean production can be realized.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to instant zucchini slices and a preparation method thereof. Background technique [0002] Zucchini is a popular vegetable, rich in vitamin C and calcium, so it has high medicinal and edible value, and is a recognized health food. Although the nutritional value of zucchini is high, it is easy to age, rot and deteriorate when stored at room temperature, and it is easy to be poisoned if eaten raw. Therefore, scalding and drying zucchini slices is one of the important ways of zucchini processing. At present, dried zucchini products are mainly dried with hot air, which takes a long time to dry, resulting in low product yield, dark color, high nutritional loss, poor flavor and needs to be reprocessed when eating. The invention provides a method for making edible zucchini slices. The obtained dried zucchini slices are not only crisp but not fragile, but can also retain the col...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/00A23V2002/00A23V2300/41A23V2300/10
Inventor 钟凤林赵瑞丽林俊芳林义章叶丽萍高世超
Owner FUJIAN AGRI & FORESTRY UNIV
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