CN105211784A - The preparation method that a kind of cucumber is crisp - Google Patents
The preparation method that a kind of cucumber is crisp Download PDFInfo
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- CN105211784A CN105211784A CN201510716829.6A CN201510716829A CN105211784A CN 105211784 A CN105211784 A CN 105211784A CN 201510716829 A CN201510716829 A CN 201510716829A CN 105211784 A CN105211784 A CN 105211784A
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Abstract
The present invention relates to a kind of processing method of cucumber based food, is the preparation method of crisp of cucumber specifically.Its adopts pressure-difference and puffing technology, using the cucumber of high-quality as raw material successively through cleaning, section, predrying, sam, freezing after, put into after carrying out pressure-difference and puffing drying in pressure-difference and puffing equipment, then cool and obtained crisp of cucumber.Use the cucumber food palatable crisp that the method is obtained, the distinctive delicate fragrance of cucumber can be kept.
Description
Technical field
The present invention relates to a kind of processing method of cucumber based food, is the preparation method of crisp of cucumber specifically.
Background technology
As everyone knows, cucumber has relieves heat and thirst, effect of inducing diuresis for removing edema.The existing food obtained using cucumber as Raw material processing mainly contains following five kinds: the first, take cucumber as the curing food of raw material, such as brined vegetable of cucumber disclosed in Chinese patent " a kind of sauce brined vegetable of cucumber and method for salting thereof " (application number is 200610070029).The second, with cucumber be raw material sauce product, such as cucumber sauce disclosed in Chinese patent " cucumber sauce and production method thereof " (application number is 201010536756).The third take cucumber as the drink of raw material, such as cucumber wine disclosed in Chinese patent " a kind of production method of old cucumber wine " (application number is 201510040128).4th kind take cucumber as the preserved fruit of raw material, such as cucumber preserved fruit disclosed in Chinese patent " a kind of cucumber preserved fruit " (application number is 201110205525).5th kind take cucumber as the can of raw material, such as pickled cucumber can disclosed in Chinese patent C " method for producing pickled cucumber can " (application number is 200710180034).But these are several take cucumber as the product made of Raw material processing all not palatable crisp.And this several prods needs to pickle cucumber or soak for a long time in preparation process, cannot keep the distinctive delicate fragrance of cucumber.
Summary of the invention
The technical problem to be solved in the present invention is to provide the preparation method of crisp of a kind of cucumber, uses the cucumber food palatable crisp that the method is obtained, can keep the distinctive delicate fragrance of cucumber.
For solving the problem, provide following technical scheme:
The feature of the preparation method that cucumber of the present invention is crisp comprises the following steps:
The first step, pretreatment of raw material
Get the cucumber of high-quality as raw material, section after cleaning, slice thickness is 8 ~ 12mm.
Then, the cucumber slice formed after section is put into blanching 3 ~ 6min in boiling water.
Then, carry out predrying after being drained by the cucumber slice after blanching, pre-dried temperature is 60 ~ 75 DEG C, and the time is 1 ~ 7h.
Afterwards, carry out sam after the cucumber slice after predrying is cooled to room temperature, the time of sam is 12 ~ 36h, makes the moisture distribution in cucumber slice even.
Finally, by freezing for the cucumber slice after sam 10 ~ 40h.
Second step, expanding treatment
Bulking tank is preheated to 75 ~ 90 DEG C, being evacuated to vacuum meter to vacuum tank is-0.08 ~-0.1MPa.
Then, pretreated cucumber slice is placed in Bulking tank, and is forced into 0.7 ~ 1.2MPa, keep 5 ~ 12min.
Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 80 ~ 95 DEG C, and the expanded time is 10 ~ 30min, after expanded end, and interval 8 ~ 15min.
3rd step, vacuum drying
The mode of cyclic drying is adopted to carry out drying to the cucumber slice after expanded, dry number of times is 2 ~ 4 times, and each drying time is 20 ~ 75min, and total drying time is 120 ~ 180min, baking temperature successively successively decreases, and the intermittent time of adjacent twice drying room is 8 ~ 15min.
4th step, cooling
Cucumber slice after vacuum drying in Bulking tank is cooled to 15 ~ 25 DEG C in 30 ~ 60min and can obtains cucumber crackling.
Wherein, need first to remove the peel after cleaning raw material in feed pretreatment step to cut into slices again.The temperature that in vacuum drying step, first time is dry is 86 ~ 90 DEG C, and the time is 75 ~ 45min; The temperature of second time drying is 82 ~ 86 DEG C, and the time is 45 ~ 30min; Third time, the temperature of drying was 78 ~ 83 DEG C, and the time is 35 ~ 25min; 4th time dry temperature is 75 ~ 80 DEG C, and the time is 25 ~ 20min.The type of cooling of recirculated water is adopted to cool the cucumber slice after vacuum drying in cooling step.
Take above scheme, have the following advantages:
Because the preparation method of crisp of cucumber of the present invention adopts pressure-difference and puffing technology, successively through cleaning, section, predrying, sam, freezing, expanded, vacuum drying, cooling and obtained crisp of cucumber.Whole preparation technology is simple, and owing to being the pressure-difference and puffing technology adopted, so obtained food palatable crisp, and whole preparation process does not need to pickle cucumber or soak for a long time, can keep the distinctive delicate fragrance of cucumber.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
Using cucumber as raw material, successively through cleaning, peeling, section, predrying, sam, freezing, expanded, vacuum drying, cooling and obtained crisp of cucumber.
Concrete operation step is as follows
(1) pretreatment of raw material: get the cucumber of high-quality as raw material, section after cleaning peeling, slice thickness is 9mm.Then, the cucumber slice formed after section is put into blanching 4min in boiling water.Then, carry out predrying after being drained by the cucumber slice after blanching, pre-dried temperature is 65 DEG C, and the time is 5h.Afterwards, carry out sam after the cucumber slice after predrying is cooled to room temperature, the time of sam is 20h, makes the moisture distribution in cucumber slice even.Finally, by freezing for the cucumber slice after sam 25h.
(2) expanding treatment: Bulking tank is preheated to 82 DEG C, being evacuated to vacuum meter to vacuum tank is-0.1MPa.Then, pretreated cucumber slice is placed in Bulking tank, and is forced into 0.9MPa, keep 8min.Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 88 DEG C, and the expanded time is 20min, after expanded end, and interval 11min.
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the cucumber slice after expanded, dry number of times is 2 times, and the intermittent time is 11min, and total drying time is 120min, first time, dry temperature was 88 DEG C, and the time is 75min.The temperature of second time drying is 84 DEG C, time temperature 45min.
(4) cool: first, adopt recirculated water the cucumber slice after vacuum drying to be cooled in 40min 20 DEG C and can obtain crisp of cucumber.
Embodiment 2
Using cucumber as raw material, successively through cleaning, peeling, section, predrying, sam, freezing, expanded, vacuum drying, cooling and obtained crisp of cucumber.
Concrete operation step is as follows
(1) pretreatment of raw material; Get the cucumber of high-quality as raw material, section after cleaning peeling, slice thickness is 8mm.Then, the cucumber slice formed after section is put into blanching 3min in boiling water.Then, carry out predrying after being drained by the cucumber slice after blanching, pre-dried temperature is 60 DEG C, and the time is 1h.Afterwards, carry out sam after the cucumber slice after predrying is cooled to room temperature, the time of sam is 12h, makes the moisture distribution in cucumber slice even.Finally, by freezing for the cucumber slice after sam 10h.
(2) expanding treatment: Bulking tank is preheated to 75 DEG C, being evacuated to vacuum meter to vacuum tank is-0.08MPa.Then, pretreated cucumber slice is placed in Bulking tank, and is forced into 0.7MPa, keep 5min.Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 80 DEG C, and the expanded time is 10min, after expanded end, and interval 8min.
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the cucumber slice after expanded, dry number of times is 4 times, and the intermittent time is 8min, and total drying time is 180min, first time, dry temperature was 86 DEG C, and the time is 75min; The temperature of second time drying is 82 DEG C, and the time is 45min; Third time, the temperature of drying was 78 DEG C, and the time is 35min; 4th time dry temperature is 75 DEG C, and the time is 25min.
(4) cool: first, adopt recirculated water the cucumber slice after vacuum drying to be cooled in 30min 25 DEG C and can obtain crisp of cucumber.
Embodiment 3
Using cucumber as raw material, successively through cleaning, peeling, section, predrying, sam, freezing, expanded, vacuum drying, cooling and obtained crisp of cucumber.
Concrete operation step is as follows
(1) pretreatment of raw material; Get the cucumber of high-quality as raw material, section after cleaning peeling, slice thickness is 12mm.Then, the cucumber slice formed after section is put into blanching 6min in boiling water.Then, carry out predrying after being drained by the cucumber slice after blanching, pre-dried temperature is 75 DEG C, and the time is 7h.Afterwards, carry out sam after the cucumber slice after predrying is cooled to room temperature, the time of sam is 36h, makes the moisture distribution in cucumber slice even.Finally, by freezing for the cucumber slice after sam 40h.
(2) expanding treatment: Bulking tank is preheated to 90 DEG C, being evacuated to vacuum meter to vacuum tank is-0.09MPa.Then, pretreated cucumber slice is placed in Bulking tank, and is forced into 1.2MPa, keep 12min.Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 95 DEG C, and the expanded time is 30min, after expanded end, and interval 15min.
(3) vacuum drying: adopt the mode of cyclic drying to carry out drying to the cucumber slice after expanded, dry number of times is 4 times, and the intermittent time is 15min, and total drying time is 120min, first time, dry temperature was 90 DEG C, and the time is 45min; The temperature of second time drying is 86 DEG C, and the time is 30min; Third time, the temperature of drying was 83 DEG C, and the time is 25min; 4th time dry temperature is 80 DEG C, and the time is 20min.
(4) cool: first, adopt recirculated water the cucumber slice after vacuum drying to be cooled in 60min 15 DEG C and can obtain crisp of cucumber.
Claims (4)
1. a preparation method for crisp of cucumber, is characterized in that comprising the following steps:
The first step, pretreatment of raw material
Get the cucumber of high-quality as raw material, section after cleaning, slice thickness is 8 ~ 12mm;
Then, the cucumber slice formed after section is put into blanching 3 ~ 6min in boiling water;
Then, carry out predrying after being drained by the cucumber slice after blanching, pre-dried temperature is 60 ~ 75 DEG C, and the time is 1 ~ 7h;
Afterwards, carry out sam after the cucumber slice after predrying is cooled to room temperature, the time of sam is 12 ~ 36h, makes the moisture distribution in cucumber slice even;
Finally, by freezing for the cucumber slice after sam 10 ~ 40h;
Second step, expanding treatment
Bulking tank is preheated to 75 ~ 90 DEG C, being evacuated to vacuum meter to vacuum tank is-0.08 ~-0.1MPa;
Then, pretreated cucumber slice is placed in Bulking tank, and is forced into 0.7 ~ 1.2MPa, keep 5 ~ 12min;
Then, open the relief valve connected between Bulking tank and vacuum tank and carry out expanded, swelling temperature is 80 ~ 95 DEG C, and the expanded time is 10 ~ 30min, after expanded end, and interval 8 ~ 15min;
3rd step, vacuum drying
The mode of cyclic drying is adopted to carry out drying to the cucumber slice after expanded, each drying time is 20 ~ 75min, and total drying time is 120 ~ 180min, and dry number of times is 2 ~ 4 times, baking temperature successively successively decreases, and the intermittent time of adjacent twice drying room is 8 ~ 15min;
4th step, cooling
Cucumber slice after vacuum drying in Bulking tank is cooled to 15 ~ 25 DEG C in 30 ~ 60min and can obtains cucumber crackling.
2. the preparation method of crisp of cucumber as claimed in claim 1, first removes the peel after it is characterized in that cleaning raw material in feed pretreatment step and cuts into slices.
3. the preparation method of crisp of cucumber as claimed in claim 1, it is characterized in that the temperature that in vacuum drying step, first time is dry is 86 ~ 90 DEG C, the time is 75 ~ 45min; The temperature of second time drying is 82 ~ 86 DEG C, and the time is 45 ~ 30min; Third time, the temperature of drying was 78 ~ 83 DEG C, and the time is 35 ~ 25min; 4th time dry temperature is 75 ~ 80 DEG C, and the time is 25 ~ 20min.
4. the preparation method of crisp of cucumber as claimed in claim 1, is characterized in that adopting the type of cooling of recirculated water to cool the cucumber slice after vacuum drying in cooling step.
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| CN201510716829.6A CN105211784A (en) | 2015-10-30 | 2015-10-30 | The preparation method that a kind of cucumber is crisp |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812616A (en) * | 2021-09-16 | 2021-12-21 | 江苏楷益智能科技有限公司 | Processing method of dried lily leisure food |
| CN113826748A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crisp mango strip leisure food |
| CN113826747A (en) * | 2021-09-16 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of whole-fruit strawberry leisure food |
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| CN104336538A (en) * | 2013-07-30 | 2015-02-11 | 重庆市黔江区黔双科技有限公司 | Cucumber crisp chips production method |
| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
| CN104643081A (en) * | 2015-02-16 | 2015-05-27 | 江苏楷益智能科技有限公司 | Processing method for ginseng oral tablet |
| CN104705712A (en) * | 2015-02-16 | 2015-06-17 | 江苏楷益智能科技有限公司 | Method for processing crispy lotus seed food |
| CN104957547A (en) * | 2015-07-23 | 2015-10-07 | 江苏楷益智能科技有限公司 | Preparation method of crispy bean type snack food |
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- 2015-10-30 CN CN201510716829.6A patent/CN105211784A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336538A (en) * | 2013-07-30 | 2015-02-11 | 重庆市黔江区黔双科技有限公司 | Cucumber crisp chips production method |
| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
| CN104643081A (en) * | 2015-02-16 | 2015-05-27 | 江苏楷益智能科技有限公司 | Processing method for ginseng oral tablet |
| CN104705712A (en) * | 2015-02-16 | 2015-06-17 | 江苏楷益智能科技有限公司 | Method for processing crispy lotus seed food |
| CN104957547A (en) * | 2015-07-23 | 2015-10-07 | 江苏楷益智能科技有限公司 | Preparation method of crispy bean type snack food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812616A (en) * | 2021-09-16 | 2021-12-21 | 江苏楷益智能科技有限公司 | Processing method of dried lily leisure food |
| CN113826747A (en) * | 2021-09-16 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of whole-fruit strawberry leisure food |
| CN113826748A (en) * | 2021-09-18 | 2021-12-24 | 江苏楷益智能科技有限公司 | Processing method of crisp mango strip leisure food |
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Application publication date: 20160106 |