CN1279831C - Method for processing freshness keeping dehydrated celery - Google Patents
Method for processing freshness keeping dehydrated celery Download PDFInfo
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- CN1279831C CN1279831C CN 200410057113 CN200410057113A CN1279831C CN 1279831 C CN1279831 C CN 1279831C CN 200410057113 CN200410057113 CN 200410057113 CN 200410057113 A CN200410057113 A CN 200410057113A CN 1279831 C CN1279831 C CN 1279831C
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Abstract
The present invention relates to a method for processing celery, particularly to a celery processed by a freezing and vacuum drying dehydrating technique and a preparation method thereof, which belongs to the technical field of processing vegetables. The processing method comprises feed preparation, cleaning, sterilizing, scalding, quick freezing, vacuum drying and dehydrating and vacuum packaging. The present invention adopts the quick freezing method and the vacuum drying and dehydrating technique to remove more than 97% of water in celery, the original nutrient components are held unchanged, the celery has light weight, can be stored for a long time only by being packaged with water vapour proof packages without the limitation of seasons and regions, and can be carried about for eating at any time and in any place; when the celery is used for eating, the celery is soaked in hot water and restores to fresh, the celery can be fried, mixed, pickled and used as stuffing or adjunct material, the time and the labor are saved, the taste and the nutrients of the celery can be kept like fresh celery, the color is pure, the taste and the nutrients are not changed, and thereby, the traditional celery cooking method is changed, and the present invention makes a great contribution to the use for eating and the development of home cooked dishes.
Description
Technical field
The present invention relates to a kind of processing method of celery, is a kind of celery that uses freezing and the processing of vacuum drying dehydration technique and preparation method thereof specifically.Belong to the vegetables processing technique field.
Background technology
Celery is nutritious, the medical value height, the title that the medicine celery is arranged, contain the indispensable nutrition of multiple human body, it also is one of home cooking on people's dining table, but its fresh keeping time is all very short, destruction nutrition apt to deteriorate, and eating and depositing all has inconvenience, belong to year in season property food in most of areas, be difficult to realize in the annual time, the nationwide is sold and is edible, especially the high mountain crowd, army stationed on the island, highlands etc., though the fresh-keeping celery of prior art processing, the quick-frozen celery, can the proper extension Vegetable Preservation time, but be subjected to the restriction of storage requirement, can not carry whenever and wherever possible and eat.
Summary of the invention
The objective of the invention is to overcome the defective in the celery tradition eating method, be to provide a kind of processing method of Storage of Celery dehydration, for the processing and eating of common people's home cooking is opened up a new approach.
For achieving the above object, the processing method of celery of the present invention is as follows:
1) get the raw materials ready, clean and sterilize: go the root defoliation to clean up fresh celery, placing concentration is liquor natrii hypochloritis's disinfection of 150～220ppm, cleans up with clear water again, is cut into fourth or sheet or section then;
2) blanching: celery blanching in 80～100 ℃ of water was pulled out after 1～2 minute, in the container of packing into after the flushing of the clear water under the room temperature;
3) quick-frozen: put into the quick freezing repository quick-frozen, the central temperature that makes celery is-18～-20 ℃;
4) vacuum drying dehydration: in vacuum is under 33～70pa condition, and the water content of the celery behind the drying and dehydrating is 1～3%;
5) vacuum packaging: use moisture barrier bag to carry out packing and encapsulation.
The processing method of the fresh-keeping dehydration celery of the present invention, wherein the central temperature of quick-frozen celery is-18 ℃;
The processing method of the fresh-keeping dehydration celery of the present invention, wherein vacuum drying dehydration is: at first temperature of heating plate in the vacuum storehouse was risen to 60 ℃ in 0.3 hour, be incubated 13～15 hours, again temperature was reduced to 50 ℃ in 1 hour, be incubated 4 hours, again temperature reduced to 30 ℃ in 0.7 hour.
The processing method of the fresh-keeping dehydration celery of the present invention, the water content of celery is 1% after the wherein vacuum dehydration drying.
The processing method of the fresh-keeping dehydration celery of the present invention, wherein, damp-prrof packing is the Aluminium Foil Package pack.
The present invention adopts method of freezing and vacuum drying dehydration technique, removes the moisture content more than 97% in the celery, keeps former nutrition constant, and it is in light weight, but only need just long storage time of damp-prrof packing, not limited by season, region, all portability is edible whenever and wherever possible.When edible, only need brewed in hot water can return to state when fresh, fry, mix, boil in water for a while, then dress with soy, vinegar, etc., salt down, cook filling, or do the batching dish all can, be the time saving and energy saving taste and the nutrition that can keep fresh celery again, and color is pure, taste nutrition does not all have change, thereby changes the traditional cooking methods of celery, for useful contribution is made in the edible and exploitation of common people's home cooking.
The specific embodiment
Below in conjunction with embodiment, the present invention is done further narration.
Embodiment 1
Fresh celery is selected arrangement goes the root defoliation to clean up, put it into soaking disinfection sterilization among the liquor natrii hypochloritis that concentration is 200ppm, and rinse well, be cut into the long section of 5cm with clear water, put into the pot blanching, 98 ℃ of water temperatures, were pulled cold water out at 2 minutes time, promptly had a shower with the clear water under the room temperature, place dish, send into the interior quick-frozen of quick freezing repository 12 hours immediately, the central temperature of celery is reached-20 ℃; Taking-up is put into dry vacuum container and is dehydrated, when vacuum is 33pa, temperature of heating plate in the vacuum storehouse heated in 0.3 hour rise to 60 ℃ after insulation 15 hours, temperature being reduced to 50 ℃ in 1 hour kept 4 hours again, again temperature was reduced to 30 ℃ in 0.7 hour, this drying process is to be undertaken by the process curve with time and variations in temperature, so that the water content of celery is lower than 3%, take out at last and carry out its empty package with aluminium foil damp-prrof packing bag, finished product.
Embodiment 2
Fresh celery is selected arrangement goes the root defoliation to clean up, the celery of choosing is put into liquor natrii hypochloritis's disinfection that concentration is 180ppm, and with cleaning up in the clear water, the slabbing of cutting sth. askew, put into pot and carry out blanching, its water temperature is 95 ℃, blanching 1.5 minutes, pulled cold water out, promptly had a shower with the clear water under the room temperature, balance was put into the quick freezing repository quick-frozen 14 hours then, the central temperature of celery was reached-18 ℃, and taking-up is put into dry vacuum container and dehydrated, when vacuum is 70pa, temperature of heating plate in the vacuum storehouse heated in 0.3 hour rise to 60 ℃ after, be incubated 13 hours, again temperature was reduced to 50 ℃ in 1 hour after the insulation 4 hours, again temperature was reduced to 30 ℃ in 0.7 hour, this drying process is to be undertaken by the process curve with time and variations in temperature, so that the water content of celery is lower than 3%, take out at last and carry out its empty package with aluminium foil damp-prrof packing bag, finished product.
Embodiment 3
Fresh celery is selected arrangement goes the root defoliation to clean up, the celery of choosing put into put into clear water behind liquor natrii hypochloritis's disinfection that concentration is 200ppm and clean up, be cut into the long fourth of 5mm, put into pot and carry out blanching, water temperature is 100 ℃, 1 minute time, pulled cold water out, promptly had a shower with the clear water under the room temperature, balance was put into the quick freezing repository quick-frozen 12 hours then, so that the central temperature of celery reaches-22 ℃, taking-up is put into dry vacuum container and is dehydrated, insulation is 14 hours after when vacuum is 60pa temperature of heating plate in the vacuum storehouse being risen to 60 ℃ in 0.3 hour, again temperature was reduced to 50 ℃ in 1 hour after insulation 4 hours, again temperature was reduced to 30 ℃ in 0.7 hour, this drying process is to be undertaken by the process curve with time and variations in temperature, so that the water content of celery is lower than 3%, take out at last and carry out its empty package with aluminium foil damp-prrof packing bag, finished product.
Claims (5)
1, a kind of processing method of fresh-keeping dehydration celery, its procedure of processing is:
1) get the raw materials ready, clean and sterilize: go the root defoliation to clean up fresh celery, placing concentration is liquor natrii hypochloritis's disinfection of 150～220ppm, cleans up with clear water again, is cut into fourth or sheet or section then;
2) blanching: celery blanching in 80～100 ℃ of water was pulled out after 1～2 minute, in the container of packing into after the flushing of the clear water under the room temperature;
3) quick-frozen: put into the quick freezing repository quick-frozen, its quick freezing temperature is-18～-20 ℃;
4) vacuum drying dehydration: in vacuum is under 33～70pa condition, and the water content of the celery behind the drying and dehydrating is 1～3%;
5) vacuum packaging: use moisture barrier bag to carry out packing and encapsulation.
2,, it is characterized in that quick-frozen celery central temperature is-18 ℃ according to the processing method of the described fresh-keeping dehydration celery of claim 1.
3, according to the processing method of claim 1 or 2 described fresh-keeping dehydration celeries, it is characterized in that the vacuum drying dehydration is: at first temperature of heating plate in the vacuum storehouse was risen to 60 ℃ in 0.3 hour, be incubated 13～15 hours, again temperature was reduced to 50 ℃ in 1 hour, be incubated 4 hours, again temperature reduced to 30 ℃ in 0.7 hour.
4,, it is characterized in that the water content of celery is 1% after the vacuum dehydration drying according to the processing method of the described fresh-keeping dehydration celery of claim 3.
5,, it is characterized in that damp-prrof packing is the Aluminium Foil Package pack according to the processing method of the described fresh-keeping dehydration celery of claim 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410057113 CN1279831C (en) | 2004-08-24 | 2004-08-24 | Method for processing freshness keeping dehydrated celery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410057113 CN1279831C (en) | 2004-08-24 | 2004-08-24 | Method for processing freshness keeping dehydrated celery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1586226A CN1586226A (en) | 2005-03-02 |
| CN1279831C true CN1279831C (en) | 2006-10-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 200410057113 Expired - Fee Related CN1279831C (en) | 2004-08-24 | 2004-08-24 | Method for processing freshness keeping dehydrated celery |
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| CN (1) | CN1279831C (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN100334957C (en) * | 2005-04-22 | 2007-09-05 | 江南大学 | Glass-state storage method for modifying quick-frozen conditioning fruit-vegetable quality |
| CN102726684A (en) * | 2011-04-06 | 2012-10-17 | 中国人民解放军海军医学研究所 | Method for modified atmosphere processing of green celery |
| CN104222260A (en) * | 2013-06-20 | 2014-12-24 | 许姗姗 | Processing method of dehydrated vegetables |
| CN103564359A (en) * | 2013-08-30 | 2014-02-12 | 桐城市牯牛背农业开发有限公司 | Preparation process for oenanthe javanica powder as well as product and application of oenanthe javanica powder |
| CN103478216B (en) * | 2013-08-30 | 2015-09-09 | 桐城市牯牛背农业开发有限公司 | A kind of dewatering process of oenanthe stolonifera |
| CN103478348A (en) * | 2013-08-30 | 2014-01-01 | 桐城市牯牛背农业开发有限公司 | Preparation process of cress tea and product thereof |
| CN103749661B (en) * | 2014-01-14 | 2015-09-02 | 南京农业大学 | A kind of Chinese celery is protected green lands fresh-keeping compositional agent using method |
| CN103783424A (en) * | 2014-01-27 | 2014-05-14 | 黑龙江省祖研北药科技开发有限责任公司 | Natto-wild vegetable partner and application thereof |
| CN103891870B (en) * | 2014-04-20 | 2015-09-16 | 李先强 | The quick diminishing seasoning of plant agricultural product |
| CN104041575A (en) * | 2014-06-27 | 2014-09-17 | 安徽先知缘食品有限公司 | Dewatering and processing process of cress |
| CN104161110A (en) * | 2014-07-24 | 2014-11-26 | 桐城市牯牛背农业开发有限公司 | Cress leaf processing process |
| CN104222258B (en) * | 2014-08-28 | 2016-12-07 | 济南好煮夫快餐有限公司 | Pickled vegetable processing technology in cold chain processing fast food |
| CN104256414A (en) * | 2014-08-29 | 2015-01-07 | 北京凯达恒业农业技术开发有限公司 | Processing method for vacuum frozen and fried crispy celery sections |
| CN104305025A (en) * | 2014-09-25 | 2015-01-28 | 桐城市牯牛背农业开发有限公司 | Processed cress making raw material and method thereof |
| CN104823609B (en) * | 2015-04-09 | 2017-04-05 | 巩留九河谷食品有限责任公司 | A kind of glutinous corn scale handling process |
| CN112931814A (en) * | 2021-03-16 | 2021-06-11 | 青岛胜家食品有限公司 | Making process of frozen seasoned vegetable stuffing |
| CN115777888A (en) * | 2022-12-29 | 2023-03-14 | 山西农业大学经济作物研究所 | Method for making dehydrated vegetables from castor leaves |
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- 2004-08-24 CN CN 200410057113 patent/CN1279831C/en not_active Expired - Fee Related
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| CN1586226A (en) | 2005-03-02 |
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