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Processing method of Chrysanthemum nankingense

A processing method, the technology of tower vegetables, applied in the direction of preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, food science, etc., can solve the problems of loss of nutritional value, loss of vegetables, etc., to extend the shelf life and maintain the original color , The effect of extending the shelf life

Inactive Publication Date: 2020-04-17
连云港鼎健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Other processing methods, such as home drying or factory hot air drying, etc., have lost the true color of the dish and caused a certain loss of nutritional value
At present, there is no report on the application of low temperature oil bath dehydration process on fragile green leafy vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of processing method of black tamarind, it comprises the following steps:

[0021] (1) Material selection: Take some fresh and mildew-free black pagoda vegetables, wash them with water, wash them with cold boiled water for the last time, drain them and cut them into 2cm pieces;

[0022] (2) Blanching: Blanch the chopped material in water at 40°C for 10 minutes;

[0023] (3) Quick freezing: freeze for 5 minutes in an environment below -18°C;

[0024] (4) Low-temperature vacuum oil bath dehydration: under an oil bath at 90°C, the pressure is 0.0001MPa, and vacuum dehydration is performed for 30 minutes;

[0025] (5) Cool and pack.

Embodiment 2

[0027] A kind of processing method of black tamarind, it comprises the following steps:

[0028] (1) Material selection: Take a few fresh and mildew-free black pagoda vegetables, wash them with water, then wash them with cold boiled water for the last time, drain them and cut them into 5cm pieces;

[0029] (2) Blanching: Blanch the chopped material in 80°C water for 5 minutes;

[0030] (3) Quick-freezing: Freeze for 30 minutes at an environment lower than -18°C; then soak in sugar. When soaking in sugar, the mass ratio of sugar and vegetables is 1:5.

[0031] (4) Low-temperature vacuum oil bath dehydration: under an oil bath at 60°C, the pressure is 0.001MPa, and vacuum dehydration is performed for 120 minutes;

[0032] (5) Cool and pack.

Embodiment 3

[0034] A kind of processing method of black tamarind, it comprises the following steps:

[0035] (1) Material selection: Take some fresh and mildew-free black pagoda vegetables, wash them with water, wash them with cold boiled water for the last time, drain them and cut them into 3cm pieces;

[0036] (2) Blanching: Blanch the chopped material in water at 60°C for 8 minutes; then soak in sugar, when soaking in sugar, the mass ratio of sugar to vegetables is 0.5:5

[0037] (3) Quick freezing: freeze for 20 minutes in an environment below -18°C;

[0038] (4) Low-temperature vacuum oil bath dehydration: under an oil bath at 75°C, with a pressure of 0.0095 MPa, vacuum dehydration for 80 minutes;

[0039] (5) Cool and pack.

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PUM

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Abstract

The invention discloses a processing method of Chrysanthemum nankingense. The method comprises the following steps: (1) selecting a material: taking a fresh and tender Chrysanthemum nankingense without mildew and rot, washing with water, performing final cleaning with cold boiled water, draining the Chrysanthemum nankingense, and chopping the Chrysanthemum nankingense to obtain small sections of 2cm; (2) blanching: blanching the chopped material in water at 40 DEG C for 10 min; (3) quick-freezing: freezing at a temperature being lower than -18 DEG C for 5 min; (4) performing low-temperature vacuum oil bath dehydration: carrying out vacuum dehydration in 90 DEG C oil bath under a pressure of 0.001 MPa for 30 min; and (5) cooling and packaging in vacuum. The shelf life of the product is effectively prolonged under the condition that the nutritional value of the Chrysanthemum nankingense is maintained, and the finished product can be ready-to-eat in mouth or rehydrated to become fresh Chrysanthemum nankingense, so that the shelf life of the fresh Chrysanthemum nankingense is greatly prolonged, the natural color of the fresh Chrysanthemum nankingense is maintained, and the eating method and eating way of the fresh Chrysanthemum nankingense are broadened.

Description

technical field [0001] The invention relates to a processing method of black tamarind. Background technique [0002] Heitacai or Heitacai, a specialty of Rugao City, Jiangsu Province, is a Chinese geographical indication agricultural product. A unique vegetable variety in Rugao. It is delicious and has tender leaves. It can be stir-fried, made into soup, and served in salads. This dish has the characteristics of growing outdoors in winter, short harvest season (about 45 days per year), good taste, high dietary fiber content, delicious color, and rich nutrition. [0003] After the dishes are harvested, there are currently two main eating methods that can maintain the characteristics and nutritional value of the dishes: one is that residents directly use them as fresh vegetables and eat them after cooking; the other is to process quick-frozen vegetables to prolong the eating time. Other processing methods, such as family drying or factory hot air drying, etc., have lost the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/20A23B7/02A23B7/04
CPCA23B7/02A23B7/04A23L19/00A23L19/20
Inventor 张凯文郭小健朱富梅
Owner 连云港鼎健食品有限公司
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