Food air drying method

Abstract

The invention provides a food air drying method. The food air drying method comprises the steps of a method for preparing an air drying quality guaranteeing auxiliary agent and a method for performingair drying, wherein the method for preparing the air drying quality guaranteeing auxiliary agent comprises the steps of taking fresh lemons, performing squeezing to obtain juice, removing residues, taking juice for standby application, crushing dried aromatic hydrocarbon containing plants to obtain powder, pouring the powder into the lemon juice, performing sufficient stirring while pouring the powder until the powder is viscous and does not have dry powder, so that the air drying quality guaranteeing auxiliary agent is prepared and placed in a sterilized sealed box namely that the quality guaranteeing auxiliary agent is loaded into the box; and the method for performing air drying comprises the steps of taking fresh air, performing dampness removal, ultraviolet irradiation and aseptic filtration so as to obtain clean air having temperature being 18-30 DEG C and humidity being 45-70%, introducing the clean air into an adjunct room, enabling the clean air to flow past the quality guaranteeing auxiliary agent to be injected into an air drying room, enabling the air to flow past the fruit and vegetable raw materials for air drying, and then discharging the air out of the air drying room. The air drying method disclosed by the invention can maintain the flavor of foods to the maximum extent, the foods can be really reduced, the working procedures are simple, the equipment is simple, batched production is easy to realize, and the air drying method is suitable for cooked foods or fresh foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a food air-drying method. Background technique [0002] At present, there are two types of food dehydration technologies commonly used at home and abroad: natural drying and artificial dehydration. Artificial dehydration includes hot air drying, microwave drying, puffing drying, infrared and far infrared drying, freeze vacuum drying, etc. [0003] The natural drying method is easily restricted by environmental factors, and has a long processing cycle and poor product quality, so it is relatively difficult to industrialize and scale production. [0004] Hot air drying and dehydration technology requires hot air drying after blanching of fruits and vegetables, using boiling water for blanching, and then drying and dehydration at a temperature of 65°C to 85°C. [0005] Freeze vacuum drying technology requires that fruits and vegetables be blanched first and then frozen. F...

AI Technical Summary

Problems solved by technology

[0007] In summary, food dehydration processing lacks a real food drying technology that can be rehydrated and restored, easy to mass produce, low cost, and fully maintain the quality of food before air-drying

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