Method for processing leisure seasoning dewatered fruit and vegetable

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...

AI Technical Summary

Problems solved by technology

[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