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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

Inactive Publication Date: 2006-06-14
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the performance of hot-air dehydrated vegetable products and turn them into snack foods that can be eaten directly, vacuum freeze-drying is generally used instead of hot-air drying. The product has a good porous structure due to the direct sublimation of water in raw fruits and vegetables. Fluffy taste, but the cost of completely replacing hot air drying is greatly increased, so the application of this method is limited to high-end fruit and vegetable products
The seasoning of dehydrated fruits and vegetables is usually arranged in the pretreatment stage before drying. At this time, it can be combined with the blanching or color protection process at the same time. The seasoning does not need to be carried out separately, and the economy is better. It takes a long time to replace and replace, and after more than 10 hours of high temperature (60-90°C) hot air drying process, it will cause some heat-sensitive ingredients in some seasonings to fail, volatilize or denature
[0003] In the Japanese patent JP59-48043, the onion is first dried to a moisture content of 6-10%, pre-rehydrated, then dried on the surface, and vacuum-dried to the final moisture. The purpose is to quickly rehydrate the dry product, but the disadvantages are : 1) The product cannot be eaten directly because it is not seasoned; 2) The hot air drying to 6-10% moisture content, the product cannot reach safe moisture, so the hot air drying product cannot be directly used as raw material for subsequent processing during the off-season of fresh raw materials. Therefore, we cannot get rid of the limitation of production capacity during the peak season of fruit and vegetable harvest, and the plight of insufficient raw materials during the off-season
Riva-M. (1991) applied hot air and microwave combined drying mushrooms, Donsi-G et al. (1998) applied heat drying and vacuum freeze drying to apples, potatoes, carrots and zucchini, etc. The result may increase the subsequent dehydration rate, or may Improve product quality, have very good effect, but the product produced by the combined drying method reported cannot be eaten directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The present invention relates to the production process of seasoned dewatered fruit and vegetable as snack, and belongs to the field of fruit and vegetable food producing technology. The production process includes selecting vegetable, meat, edible fungus and other material, peeling, washing, slicing, scalding to kill enzyme, color keeping, hot blast drying to safe water content of 5-7%, re-combining with water inside seasoning liquid for 30-60 min to increase the water content to 20-60%, vacuum drying to water content of 3-7%, and nitrogen-filling or vacuum packing. The product is puffy and tasty and is used as snack.

Description

technical field [0001] The invention relates to a processing method of leisure seasoning dehydrated fruits and vegetables. The invention belongs to the technical field of fruit and vegetable food processing and relates to the processing of leisure convenience foods and dehydrated fruits and vegetables. Background technique [0002] Hot air drying, which is characterized by heat convection and heat conduction, is still the most widely used and most economical method of dehydrating fruits and vegetables. However, due to the severe deformation of the tissue structure after drying, it needs to be rehydrated before eating. Therefore, dehydrating fruits and vegetables is only a semi-finished product. In a sense, it is not a food that can be eaten directly. Snack food requires a good fluffy mouthfeel. In order to improve the performance of hot-air dehydrated vegetable products and turn them into snack foods that can be eaten directly, vacuum freeze-drying is generally used instead...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L3/42A23L31/00
Inventor 孙金才张慜杜卫华陈移平史习柯钟齐丰
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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