Novel method for preparing dehydrated cauliflower

A new method, the technology of water cauliflower, is applied in the field of food processing, which can solve the problems of loss, unsuitability for boiling, and high-temperature cooking of boiled cauliflower, and achieve the effect of simple preparation process and low cost

Inactive Publication Date: 2014-07-09
ZHEJIANG XIAOERHEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These ingredients are water-soluble and are easily dissolved and lost by heat, so boiled cauliflower is not suitable for high-temperature cooking or boiling

Method used

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Examples

Experimental program
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Embodiment 1

[0016] A new method for preparing dehydrated cauliflower, comprising the following technical steps:

[0017] (1) Pretreatment of raw materials: Fresh, tender, firm, not loose, white and non-polluting curds should be used as raw materials, and washed with salt water with a concentration of 0.1-0.3% by weight to remove sediment and dirt on the surface of the cauliflower, etc. ;

[0018] (2) Blanching; blanching in 80-90°C, 0.2% NaOH aqueous solution by weight for 1-2 minutes;

[0019] (3) Cooling; the blanched cauliflower must be scooped up immediately and moved into a flowing cold water pool to cool down;

[0020] (4) Color protection: put the cooled cauliflower into 0.05% by weight aqueous solution of citric acid and soak for 3-6 minutes;

[0021] (5) Drain the water; after the raw materials are color-protected, immediately pick up and drain the water;

[0022] (6) Dehydration and drying: the initial temperature of dehydration is 50-60°C, the temperature is raised to 70-80°...

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PUM

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Abstract

The invention discloses a novel method for preparing a dehydrated cauliflower. The novel method disclosed by the invention comprises the following steps of: (1), pre-processing a raw material: washing the cauliflower as the raw material by using saline solution with the concentration of 0.1-0.3% by weight to remove silt and dirt on the surface of the cauliflower; (2), blanching: blanching by putting the cauliflower in NaOH aqueous solution with the concentration of 0.2% by weight at 80-90 DEG C for 1-2 min; (3), cooling: necessarily picking up the blanched cauliflower instantly, and transferring the cauliflower into a cold water tank to cool; (4), protecting colour: putting the cooled cauliflower in citric acid aqueous solution with the concentration of 0.05% by weight, and quenching for 3-6 min to protect colour; (5), draining: after protecting colour of the cauliflower, picking up the cauliflower to drain; (6), dehydrating and drying: keeping the temperature at 50-60 DEG C at the beginning of dehydrating, then, increasing the temperature to 70-80 DEG C, and decreasing the temperature to 50 DEG C after drying, wherein the drying and dehydrating time is 6-8 h; (7), packaging: packaging the cauliflower by using a plastic film.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a new method for preparing dehydrated cauliflower. Background technique [0002] Cauliflower, also known as cauliflower, cauliflower or broccoli, is a cruciferous vegetable that is a variant of cabbage. The heads of cauliflower are white inflorescences, similar to the heads of broccoli. Cauliflower is rich in vitamin B complex and C. These ingredients are water-soluble and are easily dissolved and lost by heat, so boiled cauliflower is not suitable for high-temperature cooking or boiling. It is native to the coast of the Mediterranean Sea. Its product organs are white, shortened, fat and tender flower buds, flower branches, and flower axes. edible vegetables. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a new method for preparing dehydrated cauliflower. [0004] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L5/10A23L5/19A23L5/57A23L19/03A23V2002/00
Inventor 陈林美
Owner ZHEJIANG XIAOERHEI FOOD
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