Method for processing leisure seasoning dewatered fruit and vegetable
A processing method and fruit and vegetable technology, applied in food science, food preservation, food preparation, etc., can solve the problems of volatilization, denaturation, and insufficient raw materials, and achieve the effects of good economy, wide application, and avoiding failure
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Embodiment 1
[0015] Embodiment 1: Subsequent drying mode is the production of seasoning dehydrated bamboo shoots (Ma bamboo shoots) of vacuum freeze-drying
[0016] Select fresh moso bamboo shoots, first select, peel, wash, slice (4.5mm), soak (0.2‰ sodium sulfite, 0.5% malic acid), and obtain 25Kg (moisture content about 83% wet basis), press water at 100°C Bamboo shoots and water 1: 10 were blanched for about 10 minutes, then cooled rapidly with cooling water, carried out conventional hot air convection drying, to a weight of 4.52Kg (moisture content 6%), then at 80 ℃ seasoning liquid (0.5% salt, 5 % glucose) in rehydration for 60 minutes to a weight of 6.54Kg (moisture content 35%), frozen in a freezing room at -35°C for 5 hours, and then vacuum freeze-dried (absolute pressure 550Pa) at 70°C for about 5 hours to If the moisture content is below 6%, then select, classify, and conduct metal detection, then carry out nitrogen-filled packaging and storage of various specifications as requir...
Embodiment 2
[0017] Example 2: Production of Seasoned Dehydrated Edamame with Vacuum Microwave Drying as Subsequent Drying Mode
[0018] Choose fresh edamame, firstly select and shell it to get 25Kg of clean edamame (moisture content about 78% wet basis), adjust the pH to 7-7.5 with NaHCO3 to protect the color, and pre-blanch it in a ZnCl2 solution with a total concentration of Zn2 + 0.05% for 5 Minutes, then quickly cooled with cooling water, carried out conventional hot air convection drying (85 ° C, 4-5 hours, turn to 60 ° C, 6-8 hours), to a weight of 5.9Kg (moisture content 7%), and then seasoned at 80 ° C (0.5% salt, 8% glucose) in rehydration for 30 minutes, to weight 6.9Kg (moisture content 20%), then carry out vacuum microwave drying (absolute pressure 660Pa) at 70 ℃ for about 5 minutes, to weight 5.9Kg (water content) rate of less than 7%), and then select, classify, and carry out nitrogen-filled packaging and storage of various specifications as required after metal detection.
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