CN104256452A

CN104256452A - Method for processing fresh vegetables

Info

Publication number: CN104256452A
Application number: CN201410520582.6A
Authority: CN
Inventors: 谢铁辉
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-10-08
Filing date: 2014-10-08
Publication date: 2015-01-07

Abstract

The invention discloses a method for processing fresh vegetables, comprising six steps, namely cleaning vegetables, salting the vegetables, cutting the vegetables, evaporating water at high temperature and high humidity, drying the vegetables at high temperature and packing. The method is suitable for processing fresh stems, roots, melons and partial leaf vegetables. According to the fresh vegetables processed by adopting the method, moisture on the surfaces of the vegetables and in the vegetables can be kept consistent, so not only can new flavor be added, but also the nutrition and fragrance of the vegetables can be kept, the biggest characteristic lies in that the dried vegetables can be crisp, tender and smooth, and the fresh vegetables can be prepared into leisure food such as crisp radish, crisp cucumbers and the like and can also be prepared into best raw materials of traditional special Hunan cuisine such as Grandmother food, meal vegetables and the like.

Description

A kind of processing method of fresh vegetables

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of processing method of fresh vegetables, be applicable to processing stem class, root class, melon, part leaf class fresh vegetables.

Background technology

After vegetables are plucked, except directly eating, when particularly this season vegetables go on the market in a large number, there is quite a few for processing.Tradition fruits and vegetables, main employing is dried and method for salting process.The vegetables of drying have the defect of three aspects, and one is that vegetables shine to obtain too xerophagia used time, and vegetables lose nutrition and the due fragility of vegetables and delicate fragrance; Two is vegetables when shining not too dry, and vegetable surface and internal moisture difference are comparatively large, and vegetables easily produce and go mouldy; Three is that the vegetables of drying can not become end product.And the vegetables of pickling easily produce and become sour and go bad, end product can not be become simultaneously.

Summary of the invention

The object of the present invention is to provide a kind of vegetable surface and inner moisture to be consistent, nutrition delicate fragrance, crisp, tender, the smooth fresh vegetables processing method of vegetables can be kept.

For achieving the above object, technical scheme provided by the invention is: a kind of processing method of fresh vegetables, comprises the following steps:

A processing method for fresh vegetables, its feature comprises the following steps:

(1) vegetables are cleaned: one or more vegetables such as radish, cucumber are arranged, cleaned up, is divided into strip;

(2) Pickle: according to the solution of the proportions constant weight of the salt of the weight 0.5%-2% of vegetables, 1-2% sugar, 1-1.5% calcium hydroxide, the aqueous solution is heated to cool after salt, sugar, calcium hydroxide are all dissolved in water, the vegetables split are put into the curing solution be cooled under normal temperature state, ensure that vegetables block all soaks in the solution, salting period 1-3 hour is guaranteed at adjustment vegetable-pickling position;

(3) Cut vegetables: the vegetables of pickling are cut into bulk;

(4) hot and humid perspiration: the vegetables cut are sent in relative humidity 95% by the conveyer belt with grid, the drying room of temperature 45 degree of-55 degree is dried, and dry and no longer overflow to vegetable surface moisture, time controling is at 2-5 hours;

(5) hyperthermia drying: the vegetables after being dried by high humidity enter relative humidity less than 30% with tape transport, the drying room of temperature 55 degree of-65 degree is dried again, until vegetable moisture reaches 10%-20%, time controling is at 2-4 hours;

(6) pack: vegetables are cooled to carry out during normal temperature packing or carry out to be processed into instant type food.

Preferably, with the addition of one or more flavor seasonings such as appropriate Chinese prickly ash, capsicum, ginger splices and Radix Glycyrrhizae in described curing solution.

Preferably, the vegetables of described segmentation become 3-5mm strip, and the vegetables of cutting become into 5 × 3mm bulk.

By the fresh vegetables that this method is processed, vegetable surface and inner moisture can be consistent, new local flavor can not only be increased, and nutrition, the delicate fragrance of vegetables can be kept, maximum feature to allow the vegetables after drying have well crisp, tender, smooth characteristic, not only can make leisurely and carefree food, as: crisp radish, crisp cucumber etc., and can be used as the best raw material being made into traditional characteristics Hunan cuisine, and as: Wai Pocai, dish to go with rice, steamed buns etc etc.

Detailed description of the invention

The processing method of embodiment 1 one kinds of fresh vegetables; Radish is arranged, cleans up, takes 50 kilograms of fresh radish, be divided into 3-5mm strip; According to radish's weight by 1.5% salt, 2% sugar, 1% calcium hydroxide proportions weight be the solution of 5-8 kilogram and add 0.5 kilogram of Chinese prickly ash capsicum and 0.25 kilogram of ginger splices, cooling after being heated to all to dissolve; Put into be cooled to curing solution under normal temperature state by having split radish sheet, ensure that radish block all soaks in the solution, adjustment conveyer belt speed guarantees that salting period is in proper range, in 1-3 hour; After pickling certain hour, enter slicer, be cut into 5 × 3mm strip dried radish; The conveyer belt that the dried radish cut is made up of stainless (steel) wire sends drying room to dries, adjustment conveyer belt speed, guarantee that dried radish relative humidity in drying room is more than 95%, temperature is that the hot and humid section surface of about 50 degree no longer includes moisture spilling, and time controling is at 4 hours; According to actual conditions adjustment conveyer belt speed, guarantee that dried radish relative humidity in drying room is less than 30%, temperature is that the drying section of more than 60 degree less than 65 degree runs a period of time, and dried radish moisture reaches less than 15%, and the control time is at 2 hours; Be cooled to carry out during normal temperature packing or carry out to be processed into instant type food.

The processing method of embodiment 2 one kinds of fresh vegetables; Cucumber is arranged, cleans up, is divided into 3-5mm strip; According to Cucumber weight by 1.5% salt, 2% sugar, 1% calcium hydroxide proportions solution and add appropriate Chinese prickly ash, capsicum, ginger splices, Radix Glycyrrhizae, be heated to prepare burden all dissolve after cooling; Put into be cooled to curing solution under normal temperature state by having split cucumber strip, ensure that cucumber will all be soaked in the solution, adjustment conveyer belt speed guarantees that salting period is in 3 hours; After pickling certain hour, then enter slicer, be cut into 5 × 3mm strip cucumber strip; The conveyer belt that the cucumber strip cut is made up of stainless (steel) wire sends drying room to dries, adjustment conveyer belt speed, guarantee cucumber strip relative humidity more than 95% in drying room, temperature is that the hot and humid section surface of drying room of about 50 degree no longer includes moisture spilling, and time controling is at 3 hours; According to actual conditions adjustment conveyer belt speed, guarantee cucumber strip relative relative humidity less than 30% in drying room, temperature is that the drying section of 65 degree runs a period of time, and cucumber strip moisture reaches less than 12%, and the control time is being 4 hours; Be cooled to carry out during normal temperature packing or carry out to be processed into instant type food.

Apply specific embodiment herein to set forth principle of the present invention and embodiment, the explanation of above embodiment just understands method of the present invention and core concept thereof for helping.The above is only the preferred embodiment of the present invention, should be understood that, due to the finiteness of literal expression, and objectively there is unlimited concrete structure, for those skilled in the art, under the premise without departing from the principles of the invention, some improvement, retouching or change can also be made, also above-mentioned technical characteristic can be combined by rights; These improve retouching, change or combination, or the design of invention and technical scheme are directly applied to other occasion without improving, and all should be considered as protection scope of the present invention.

Claims

1. a processing method for fresh vegetables, its feature comprises the following steps:

(2) Pickle: the solution of proportions constant weight pressing the salt of 0.5%-2%, 1-2% sugar, 1-1.5% calcium hydroxide according to the weight of vegetables, the aqueous solution is heated to cool after salt, sugar, calcium hydroxide are all dissolved in water, the vegetables split are put into the curing solution be cooled under normal temperature state, ensure that vegetables block all soaks in the solution, salting period 1-3 hour is guaranteed at adjustment vegetable-pickling position;

(3) Cut vegetables: the vegetables of pickling are cut into bulk;

(5) hyperthermia drying: the vegetables after being dried by high humidity enter relative humidity less than 30% with tape transport, the drying room of temperature 55 degree of-65 degree is dried again, until vegetable moisture reaches about 10%-20%, time controling is at 2-4 hours;

2. the processing method of a kind of fresh vegetables according to claim 1, is characterized in that: with the addition of one or more flavor seasonings such as appropriate Chinese prickly ash, capsicum, ginger splices and Radix Glycyrrhizae in curing solution.

3. the processing method of a kind of fresh vegetables according to claim 1, is characterized in that: the vegetables of segmentation become 3-5mm strip, and the vegetables of cutting become into 5 × 3mm bulk.