CN102475244A - Vacuum microwave processing method for vegetable product - Google Patents
Vacuum microwave processing method for vegetable product Download PDFInfo
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- CN102475244A CN102475244A CN2010105763148A CN201010576314A CN102475244A CN 102475244 A CN102475244 A CN 102475244A CN 2010105763148 A CN2010105763148 A CN 2010105763148A CN 201010576314 A CN201010576314 A CN 201010576314A CN 102475244 A CN102475244 A CN 102475244A
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Abstract
The invention discloses a vacuum microwave processing method for a vegetable product, belongs to the technical field of processing of fruit and vegetable foods and relates to vegetable dewatering processing. A method of prolonging the blanching time, freezing and permeating and desalting in vacuum and a method of microwave drying and puffing in vacuum are adopted. The vacuum microwave processing method comprises the following steps: selecting vegetable raw materials, cleaning, dipping in a color protection liquid, blanching, killing enzyme, freezing, permeating and desalting in vacuum, seasoning, pre-watering at constant pressure and hot wind, and drying, puffing and packaging in vacuum by microwave.
Description
A kind of vacuum microwave processing method of vegetable product the invention belongs to the fruit-vegetable food processing technique field, relates to fruits and vegetables ' dehydration processing.
Moisture in the fruits and vegetables combines water and three kinds of different state of chemical bonding water to exist with Free water, colloid.The mobile property of Free water is big, can outwards or inwardly move by capillary and osmosis, is easy to get rid of; Colloid combines water because hydrone and fruits and vegetables molecule are combined into glue, under hot conditions, could remove; Chemical bonding water exists in the chemical substance of fruits and vegetables, generally can not remove with seasoning.The water content of fresh fruit of vegetables all more than 80%, dehydrates fruits and vegetables, removes a large amount of free waters contained in the fruits and vegetables cell and part colloid exactly and combines water.Its basic process all is with the heat transferred fruits and vegetables, impels the moisture in its tissue outwards to shift, and removes from surface evaporation.
The vacuum microwave processing method that the purpose of this invention is to provide a kind of vegetable product adopts vegetables prolongation blanching time, freezing and vacuum infiltration joint production, and vacuum microwave processing improves the fruits and vegetables manufacturing approach of expansion, relates to fruits and vegetables ' dehydration processing.
Technical scheme of the present invention: the vacuum microwave processing method of vegetable product; Adopt and prolong the blanching time; Freezing and vacuum infiltration desalination process and vacuum microwave drying expansion method, its process is: with vegetable raw-material choose, cleaning, colour protecting liquid are soaked, enzyme is gone out in blanching, freezing and vacuum infiltration desalination, transfer hide, the normal pressure hot blast dewaters in advance, vacuum microwave drying is expanded and pack.
(1) blanching 7-9min in blanching: the 95-1000 ℃ boiling water bath
(2) circulating water cools off rapidly, and links to each other with vavuum pump, vacuumizes after the connection to carry out the vacuum infiltration processing, and operating pressure is 0.09MPa, and every separated 2h changes penetrating fluid, take out behind the 8-10h,
(3) carry out seasoning (the sweet 0.1%-0.25% of A Siba) liquid and soak, soak time is 1-2h, and it is online to be put in gauze then, draining a moment, put heated-air drying in the baking oven (60-70 ℃, 20-40min).
3.0％-7.0％。Described vegetable raw-material is asparagus, English dish.Beneficial effect of the present invention: prolong the blanching time, freezing processing and vacuum infiltration, desalting effect is good,
Embodiment 1: the vacuum microwave production of Chinese cabbage
Chinese cabbage 500g is at first through after selecting, cleaning, after putting into 1% Na2C03 alkali lye and soaking 15min and take out by solid-liquid ratio 1: 8 (g/mL), in 95-1000 ℃ of boiling water bath behind the blanching 7-9min; Circulating water cools off rapidly, and links to each other with vavuum pump, vacuumizes after the connection to carry out the vacuum infiltration processing; Operating pressure is 0.09MPa, and every separated 2h changes penetrating fluid, takes out behind the 8-10h; Carry out seasoning (the sweet 0.1%-0.25% of A Siba) liquid and soak, soak time is 1-2h, and it is online to be put in gauze then; Draining a moment, put heated-air drying in the baking oven (60-70 ℃, 20-40min).
Claims (2)
1. the vacuum microwave processing method of a vegetable product; It is characterized in that adopting and prolong the blanching time; Freezing and vacuum infiltration desalination process and vacuum microwave drying expansion method, its process is: with vegetable raw-material choose, cleaning, colour protecting liquid are soaked, enzyme is gone out in blanching, freezing and vacuum infiltration desalination, transfer hide, the normal pressure hot blast dewaters in advance, vacuum microwave drying is expanded and pack.
2. method according to claim 1 is characterized in that vegetable raw-material can be Chinese cabbage, green vegetables, capsicum, luxuriant dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105763148A CN102475244A (en) | 2010-11-27 | 2010-11-27 | Vacuum microwave processing method for vegetable product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105763148A CN102475244A (en) | 2010-11-27 | 2010-11-27 | Vacuum microwave processing method for vegetable product |
Publications (1)
| Publication Number | Publication Date |
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| CN102475244A true CN102475244A (en) | 2012-05-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2010105763148A Pending CN102475244A (en) | 2010-11-27 | 2010-11-27 | Vacuum microwave processing method for vegetable product |
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| CN (1) | CN102475244A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770465A (en) * | 2015-02-16 | 2015-07-15 | 江苏太湖地区农业科学研究所 | High-efficiency drying method for shepherd's purse |
| CN105942316A (en) * | 2016-05-03 | 2016-09-21 | 长沙思麦食品开发有限公司 | Puffed chili crisp slices and preparation method thereof |
| CN108272048A (en) * | 2018-01-30 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method for preparing crisp carrot item based on more key point coordinated regulations |
| CN110545673A (en) * | 2017-04-13 | 2019-12-06 | 能波公司 | Method for producing dry porous food |
-
2010
- 2010-11-27 CN CN2010105763148A patent/CN102475244A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770465A (en) * | 2015-02-16 | 2015-07-15 | 江苏太湖地区农业科学研究所 | High-efficiency drying method for shepherd's purse |
| CN104770465B (en) * | 2015-02-16 | 2018-09-21 | 江苏太湖地区农业科学研究所 | A kind of dry-making method of dried of shepherd's purse |
| CN105942316A (en) * | 2016-05-03 | 2016-09-21 | 长沙思麦食品开发有限公司 | Puffed chili crisp slices and preparation method thereof |
| CN110545673A (en) * | 2017-04-13 | 2019-12-06 | 能波公司 | Method for producing dry porous food |
| CN108272048A (en) * | 2018-01-30 | 2018-07-13 | 中国农业科学院农产品加工研究所 | The method for preparing crisp carrot item based on more key point coordinated regulations |
| CN108272048B (en) * | 2018-01-30 | 2021-07-06 | 中国农业科学院农产品加工研究所 | Method for preparing carrot crisp based on multi-key-point cooperative regulation and control |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120530 |