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Method for processing freshness keeping dehydrated celery

A processing method and technology for fresh celery, which are applied in the fields of preserving fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits and vegetables, etc., can solve the problems of inconvenience in eating and storage, short preservation time, limited storage conditions, etc. , to achieve the effect of light weight and pure color

Inactive Publication Date: 2006-10-18
宋述孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Celery is rich in nutrition and has high medicinal value. It is inconvenient to store, and it is a seasonal food in most areas, so it is difficult to sell and eat it nationwide throughout the year, especially for people in high mountains, troops stationed on islands, plateau areas, etc. Celery and quick-frozen celery can properly prolong the preservation time of vegetables, but due to the limitation of storage conditions, they cannot be carried and eaten anytime and anywhere

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Select fresh celery, remove roots and leaves, clean it, soak it in a sodium hypochlorite solution with a concentration of 200ppm for disinfection and sterilization, rinse it with clean water, cut it into 5cm-long sections, put it into a pot for blanching, and the water temperature is 98°C. After 2 minutes, take out the cold water, rinse it with clean water at room temperature, put it on a plate, and immediately send it to the quick-freezer for 12 hours to make the center temperature of the celery reach -20°C; take it out and put it in a vacuum drying warehouse Carry out dehydration and drying. When the vacuum degree is 33pa, heat the temperature of the heating plate in the vacuum chamber to 60°C within 0.3 hours, then keep it for 15 hours, then lower the temperature to 50°C within 1 hour and keep it for 4 hours. It will drop to 30°C within 0.7 hours. This drying process is carried out according to the process curve of time and temperature changes, so that the water conte...

Embodiment 2

[0019] Select fresh celery, remove roots and leaves, clean it, put the selected celery into a sodium hypochlorite solution with a concentration of 180ppm for disinfection and sterilization, clean it with clean water, cut it obliquely into slices, and put it in a pot for blanching. The water temperature is 95°C, blanch for 1.5 minutes, remove the cold water, rinse with clean water at room temperature, and then put it into a quick freezer for 14 hours to make the center temperature of the celery reach -18°C, take it out and put it in a vacuum Dehydration and drying are carried out in the drying chamber. When the vacuum degree is 70pa, the temperature of the heating plate in the vacuum chamber is heated to 60°C within 0.3 hours, and then kept for 13 hours, and then the temperature is lowered to 50°C within 1 hour and then kept for 4 hours. , and then lower the temperature to 30°C within 0.7 hours. This drying process is carried out according to the process curve of time and temper...

Embodiment 3

[0021] Select and clean fresh celery, remove roots and leaves, put the selected celery in a sodium hypochlorite solution with a concentration of 200ppm for disinfection, put it in clean water, clean it, cut it into 5mm long cubes, and put it in a pot for blanching , the water temperature is 100°C, the time is 1 minute, remove the cold water, and then rinse with clean water at room temperature, then place the plate in the quick freezer for 12 hours to make the center temperature of the celery reach -22°C, take it out and put it in a vacuum Dehydration and drying are carried out in the drying chamber. When the vacuum degree is 60pa, the temperature of the heating plate in the vacuum chamber is raised to 60°C within 0.3 hours and then kept for 14 hours, then the temperature is lowered to 50°C within 1 hour and then kept for 4 hours. The temperature is lowered to 30°C within 0.7 hours. This drying process is carried out according to the process curve of time and temperature changes...

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Abstract

The invention relates to a processing method of celery, in particular to celery processed by freezing and vacuum drying and dehydration technology and a preparation method thereof. The invention belongs to the technical field of vegetable processing. The processing methods are: 1. Raw material preparation, cleaning and disinfection; 2. Blanching; 3. Quick freezing; 4. Vacuum drying and dehydration; 5. Vacuum packaging. The invention adopts quick-freezing method and vacuum drying and dehydration technology to remove more than 97% of the water in celery, keep the original nutritional components unchanged, and is light in weight. It can be stored for a long time only by moisture-proof packaging, and it is not limited by seasons and regions. It can be eaten anywhere. When eating, you only need to brew it with hot water to restore it to its fresh state. It can be fried, mixed, steamed, marinated, stuffed, or used as an ingredient. It saves time and effort and maintains the taste and nutritional content of fresh celery. , and the color is pure, the taste and nutrition are not changed, thereby changing the traditional cooking method of celery, and making a useful contribution to the eating and development of common people's home cooking.

Description

technical field [0001] The invention relates to a processing method of celery, in particular to celery processed by freezing and vacuum drying and dehydration technology and a preparation method thereof. It belongs to the technical field of vegetable processing. Background technique [0002] Celery is rich in nutrition and has high medicinal value. It is inconvenient to store, and it is a seasonal food in most areas, so it is difficult to sell and eat it nationwide throughout the year, especially for people in high mountains, troops stationed on islands, plateau areas, etc. Celery and quick-frozen celery can properly extend the fresh-keeping time of vegetables, but due to the limitation of storage conditions, they cannot be carried and eaten anytime and anywhere. Contents of the invention [0003] The purpose of the invention is to overcome the defects in the traditional way of eating celery, to provide a fresh-keeping and dehydrating processing method for celery, and to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/024A23B7/02A23B7/04
Inventor 宋述孝
Owner 宋述孝
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