CN1792232A - Paper-like vegetables processing method - Google Patents
Paper-like vegetables processing method Download PDFInfo
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- CN1792232A CN1792232A CNA2005101207077A CN200510120707A CN1792232A CN 1792232 A CN1792232 A CN 1792232A CN A2005101207077 A CNA2005101207077 A CN A2005101207077A CN 200510120707 A CN200510120707 A CN 200510120707A CN 1792232 A CN1792232 A CN 1792232A
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Abstract
A paper-type vegetable is prepared from vegetables through washing, cutting, scalding, centrifugal dewatering, mixing it with the solution of filming material, rolling, microwave drying, stripping film, spraying the solution of flavouring, and microwave drying again.
Description
Technical field
The invention belongs to food processing field, particularly a kind of processing method of paper-like vegetables.
Background technology
In vegetables, contain abundant vitamin and crude fibre.Vitamin is people's bulk-growth and the necessary micro-content organism of metabolism, and crude fibre helps gastrointestinal peristalsis, and defecation is unimpeded, so vegetables are indispensable food in people's daily life.
China's vegetables aboundresources, output accounts for more than 1/4th of Gross World Product, but because aspect such as transportation fresh-retaining, loses very greatly, and causes environmental pollution.Though domestic vegetables method for preserving has dehydrofreezing drying, freezer storage etc., can only make vegetables become semi-finished product, and can not directly eat.Paper-like vegetables is as novel instant product, but dry-eating also can be fallen flat and be eaten, shelf-life can reach more than 6 months, this has not only solved wasting of resources problem, and also the area for travelling, navigation, picnic, break, frontier defense, high and cold, field work personnel or some vegetable supply difficulties has solved the difficulty of the vegetables of supply in time.Paper-like vegetables has not only kept the nutriments such as vitamin C in the vegetables not lose substantially, also additionally added the nutriment of some needed by human, keep the genuineness of vegetables, and had color, edible characteristics such as crisp, solved the problem of some child's apocleisis fresh vegetables.
At present, the flavoring laver paper that processes with laver, sugar, flavor enhancer, salt, soy sauce etc. of Japan has become popular food, production reaches a certain scale, and processing technology and equipment entered for the 4th generation, and every production line maximum daily yield can reach 30,000.Other paper dishes also have product to come out one after another as fruit paper, paper-like vegetables, marine alga paper etc.As far back as late 1990s, China is just relevant for the bibliographical information of paper-like vegetables processing technology, but under test always, really do not carry out industrialization production, there is not product to appear on the market yet, its reason is that mainly the paper-like vegetables production of China extensively adopts cylinder moulding, roller-compaction and baking oven tunnel drying etc., because of its dry power consumption is big, reaches several hours drying time, cause the production cycle long, the product cost height, economic benefit is low, is difficult to really drop into the exploitation in suitability for industrialized production and market.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, the object of the present invention is to provide a kind of processing method of paper-like vegetables, this method is easy, quick, low energy consumption, solve the big problem of the long power consumption consuming time of paper-like vegetables production in the past, improved industrial production efficiency, reduce production costs, increase the economic worth of vegetables.This finished product not only keeps original color and luster of fresh vegetables and local flavor, also has unique expansion effect, and mouthfeel is crisp, and nutritious, multiple tastes, pack simple and easy, instant, in light weight.
Purpose of the present invention is achieved through the following technical solutions: the processing method of described paper-like vegetables, with vegetables screen, clean, chopping, blanching, with the vegetables centrifugal dehydration of blanching; Simultaneously the moulding ingredients solution is boiled; Vegetables after will dewatering then with boil after the moulding ingredients solution mixed, the homogeneous pulping; The vegetables slurry evenly is layered between the two-layer filming medium compression moulding (thickness 0.1～2.0mm) by thickness 1～2mm; Vegetables slurry after the moulding is sandwiched between two filming mediums, carries out a microwave drying, and be 4～10 minutes drying time; Dried paper-like vegetables is taken off film, in paper-like vegetables surface sprinkling flavoring solution; Paper-like vegetables after the seasoning is carried out the secondary microwave drying, and be 0.5～1.5 minute drying time; Promptly make paper-like vegetables.
In order to realize the present invention preferably, described vegetables comprise any in green vegetables, cabbage, Chinese cabbage, spinach, celery, leaf mustard, carrot, balsam pear, tomato, the water chestnut etc.; Described blanching process is put into weight percent meter 0.1～0.5%NaHCO by the blanching water with the vegetables of chopping
3Boiling water in blanching 1～4 minute, protect look and maturation process; The described microwave drying time is 4 minutes, and secondary microwave drying time is 0.5 minute; Described filming medium is a cloth.
In order to realize the present invention better, described moulding ingredients solution is pressed the weight percent meter of raw material vegetables:
Sodium alginate 0.1～1.0%
Carboxymethyl cellulose 0.1～1.0%
Starch 0.2～1.0%
Soybean protein isolate 0.1～1.0%
Water 5～15%
Described flavoring solution is pressed the weight percent meter of raw material vegetables:
Maltodextrin 0.5～3.0%
Salt 0.1～0.4%
Monosodium glutamate 0.01～0.05%
Guanylic acid 0.01～0.10%
Soy bean protein hydrolysate 0.002～0.020%
Shrimp med 0.05～0.20%
White sugar 0.05～1.00%
Water 1～5%
In order to make paper-like vegetables taste of the present invention various, in chilli powder, curry powder, five-spice powder, chive essence, can choose a kind ofly arbitrarily, the weight percent meter 0.05～0.30% of pressing the raw material vegetables adds in the flavoring solution.
The paper-like vegetables that the present invention makes can cut into the different positive square of size specification, rectangle or round by demand.
The present invention compared with prior art, have the following advantages and beneficial effect: the present invention provides new paper-like vegetables production method for the vegetable industry of China, it is simple to have technical recipe, produce fast, conveniently, advantages such as energy consumption is little, its manufactured goods not only keep original color and luster of fresh vegetables and local flavor, also have unique expansion effect, mouthfeel is crisp, and nutritious, multiple tastes, pack simple and easy, instant, in light weight, every 5g paper-like vegetables is equivalent to the 100g fresh vegetables, storage, keeping, transportation, easy to carry.
The inventive method solves the problem of the time consumption and energy consumption of paper-like vegetables production in the past, to shorten tens times drying time, improve industrial production efficiency, reduce production costs, increase the economic worth of vegetables, and fundamentally solved the massive losses that vegetables are caused because of rotting.The paper-like vegetables made from processing method of the present invention has not only kept primary colors, original flavor and the nutritional labeling of fresh vegetables, also has unique expansion effect, and mouthfeel is crisp, is novel healthy food.Nutritious, the hygienic and convenient of paper-like vegetables of the present invention is promptly opened instant or boiling water brews and all can.
Description of drawings
Fig. 1 is the technological process of production figure of paper-like vegetables.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
Green vegetables paper-like vegetables (original flavor)
Prescription is:
Green vegetables 100Kg
The moulding ingredients solution is pressed the weight percent meter of green vegetables:
Sodium alginate 0.15Kg (0.15%)
Carboxymethyl cellulose 0.4Kg (0.4%)
Starch 0.475Kg (0.475%)
Soybean protein isolate 0.125Kg (0.125%)
Water 9Kg (9%)
Flavoring solution is pressed the weight percent meter of green vegetables:
Maltodextrin 2.0Kg (2.0%)
Salt 0.35Kg (0.35%)
Monosodium glutamate 0.05Kg (0.05%)
Guanylic acid 0.04Kg (0.04%)
Soy bean protein hydrolysate 0.006Kg (0.006%)
Shrimp med 0.1Kg (0.1%)
White sugar 0.125Kg (0.125%)
Water 3.75Kg (3.75%)
Processing technology is as follows as shown in Figure 1:
(1) chooses the green vegetables of fresh high-quality, clean, chopping;
(2) green vegetables are sent into contained 0.3%NaHCO
3Blanching is 2 minutes in the boiling water of (by the weight percent meter of blanching water), protects look and maturation process;
(3) green vegetables with blanching carry out centrifugal dehydration, remove 60～70% moisture;
(4) above-mentioned moulding ingredients solution is boiled;
(5) the moulding ingredients solution that obtains in green vegetables that obtain in the step (3) and the step (4) is put into beater homogeneous pulping together;
(6) the green vegetables slurry quantitatively is laid between the two-layer filming medium cloth by thickness 2mm, uses roller bearing compression moulding, thickness is 1mm after the moulding, and sloughs 10～20% moisture by roll extrusion and scraper plate;
(7) green vegetables after moulding slurries sent into together with filming medium cloth carried out primary drying in the microwave, for the time 6 minutes;
(8) dried paper-like vegetables is taken off film, in the above-mentioned flavoring solution of paper-like vegetables surface sprinkling;
(9) paper-like vegetables after the seasoning sent into once more carried out redrying in the microwave, for the time 0.5 minute;
(10) cut into positive square in the sterilizing chamber, in the packaging bag of packing into, seal with vacuum sealer and promptly to get original flavor green vegetables paper-like vegetables finished product.
Embodiment 2
Celery paper-like vegetables (chive flavor)
Prescription is:
Celery 100Kg
The moulding ingredients solution is pressed the weight percent meter of celery:
Sodium alginate 0.8Kg (0.8%)
Carboxymethyl cellulose 0.1Kg (0.1%)
Starch 0.2Kg (0.2%)
Soybean protein isolate 1.0Kg (1.0%)
Water 13Kg (13%)
Flavoring solution is pressed the weight percent meter of celery:
Maltodextrin 0.6Kg (0.6%)
Salt 0.25Kg (0.25%)
Monosodium glutamate 0.025Kg (0.025%)
Guanylic acid 0.08Kg (0.08%)
Soy bean protein hydrolysate 0.002Kg (0.002%)
Shrimp med 0.05Kg (0.05%)
White sugar 0.05Kg (0.05%)
Chive essence 0.15Kg (0.15%)
Water 1.5Kg (1.5%)
Processing technology is as follows:
(1) chooses the celery of fresh high-quality, clean, chopping;
(2) celery is sent into contained 0.1%NaHCO
3Blanching is 3 minutes in the boiling water of (by the weight percent meter of blanching water), protects look and maturation process;
(3) celery with blanching carries out centrifugal dehydration, removes 60～70% moisture;
(4) above-mentioned moulding ingredients solution is boiled;
(5) the moulding ingredients solution that obtains in celery that obtains in the step (3) and the step (4) is put into beater homogeneous pulping together;
(6) the celery slurry quantitatively is laid between the two-layer filming medium cloth by thickness 1mm, uses roller bearing compression moulding, thickness is 0.5mm after the moulding, and sloughs 10～20% moisture by roll extrusion and scraper plate;
(7) celery after moulding slurry sent into together with filming medium cloth carried out primary drying in the microwave, for the time 4 minutes;
(8) dried paper-like vegetables is taken off film, in the above-mentioned flavoring solution of paper-like vegetables surface sprinkling;
(9) paper-like vegetables after the seasoning sent into once more carried out redrying in the microwave, for the time 0.5 minute;
(10) cut into positive square in the sterilizing chamber, in the packaging bag of packing into, seal with vacuum sealer and promptly to get chive flavor celery paper-like vegetables finished product.
Embodiment 3
Balsam pear paper-like vegetables (pungent)
Prescription is:
Balsam pear 100Kg
The moulding ingredients solution is pressed the weight percent meter of balsam pear:
Sodium alginate 0.4Kg (0.4%)
Carboxymethyl cellulose 0.8Kg (0.8%)
Starch 0.8Kg (0.8%)
Soybean protein isolate 0.5Kg (0.5%)
Water 6Kg (6%)
Flavoring solution is pressed the weight percent meter of balsam pear:
Maltodextrin 3.0Kg (3.0%)
Salt 0.12Kg (0.12%)
Monosodium glutamate 0.01Kg (0.01%)
Guanylic acid 0.01Kg (0.01%)
Soy bean protein hydrolysate 0.02Kg (0.02%)
Shrimp med 0.20Kg (0.20%)
White sugar 1.00Kg (1.00%)
Chilli powder 0.20Kg (0.20%)
Water 4.5Kg (4.5%)
Processing technology is as follows:
(1) balsam pear of choosing fresh high-quality is cleaned, chopping;
(2) balsam pear is sent into contained 0.5%NaHCO
3Blanching is 4 minutes in the boiling water of (by the weight percent meter of blanching water), protects look and maturation process;
(3) balsam pear with blanching carries out centrifugal dehydration, removes 60～70% moisture;
(4) above-mentioned moulding ingredients solution is boiled;
(5) the moulding ingredients solution that obtains in balsam pear that obtains in the step (3) and the step (4) is put into beater homogeneous pulping together;
(6) the balsam pear slurry quantitatively is laid between the two-layer filming medium cloth by thickness 2mm, uses roller bearing compression moulding, thickness is 1.5mm after the moulding, and sloughs 10～20% moisture by roll extrusion and scraper plate;
(7) balsam pear after moulding slurry sent into together with filming medium cloth carried out primary drying in the microwave, for the time 8 minutes;
(8) dried paper-like vegetables is taken off film, in the above-mentioned flavoring solution of paper-like vegetables surface sprinkling;
(9) paper-like vegetables after the seasoning sent into once more carried out redrying in the microwave, for the time 1 minute;
(10) cut into positive square in the sterilizing chamber, in the packaging bag of packing into, seal with vacuum sealer and promptly to get pungent balsam pear paper-like vegetables finished product.
Embodiment 4
Tomato paper-like vegetables (curried flavor)
Prescription is:
Tomato 100Kg
The moulding ingredients solution is pressed the weight percent meter of tomato:
Sodium alginate 0.1Kg (0.1%)
Carboxymethyl cellulose 1.0Kg (1.0%)
Starch 1.0Kg (1.0%)
Soybean protein isolate 0.1Kg (0.1%)
Water 5Kg (5%)
Flavoring solution is pressed the weight percent meter of tomato:
Maltodextrin 0.5Kg (0.5%)
Salt 0.1Kg (0.1%)
Monosodium glutamate 0.05Kg (0.05%)
Guanylic acid 0.10Kg (0.10%)
Soy bean protein hydrolysate 0.02Kg (0.02%)
Shrimp med 0.20Kg (0.20%)
White sugar 0.05Kg (0.05%)
Curry powder 0.05Kg (0.05%)
Water 5Kg (5%)
Processing technology is as follows:
(1) tomato of choosing fresh high-quality is cleaned, chopping;
(2) tomato is sent into contained 0.2%NaHCO
3Blanching is 1 minute in the boiling water of (by the weight percent meter of blanching water), protects look and maturation process;
(3) tomato with blanching carries out centrifugal dehydration, removes 60～70% moisture;
(4) above-mentioned moulding ingredients solution is boiled;
(5) the moulding ingredients solution that obtains in tomato that obtains in the step (3) and the step (4) is put into beater homogeneous pulping together;
(6) strained tomatoes quantitatively is laid between the two-layer filming medium cloth by thickness 1.5mm, uses roller bearing compression moulding, thickness is 2.0mm after the moulding, and sloughs 10～20% moisture by roll extrusion and scraper plate;
(7) strained tomatoes after the moulding sent into together with filming medium cloth carried out primary drying in the microwave, for the time 6 minutes;
(8) dried paper-like vegetables is taken off film, in the above-mentioned flavoring solution of paper-like vegetables surface sprinkling;
(9) paper-like vegetables after the seasoning sent into once more carried out redrying in the microwave, for the time 1.5 minutes;
(10) cut into roundly in the sterilizing chamber, in the packaging bag of packing into, seal with vacuum sealer and promptly to get curried flavor tomato paper-like vegetables finished product.
Embodiment 5
Water chestnut paper-like vegetables (spiced flavor)
Prescription is:
Water chestnut 100Kg
The moulding ingredients solution is pressed the weight percent meter of water chestnut:
Sodium alginate 1.0Kg (1.0%)
Carboxymethyl cellulose 1.0Kg (1.0%)
Starch 1.0Kg (1.0%)
Soybean protein isolate 0.1Kg (0.1%)
Water 15Kg (15%)
Flavoring solution is pressed the weight percent meter of water chestnut:
Maltodextrin 0.5Kg (0.5%)
Salt 0.4Kg (0.4%)
Monosodium glutamate 0.05Kg (0.05%)
Guanylic acid 0.10Kg (0.10%)
Soy bean protein hydrolysate 0.02Kg (0.02%)
Shrimp med 0.20Kg (0.20%)
White sugar 0.08Kg (0.08%)
Five-spice powder 0.30Kg (0.30%)
Water 1Kg (1%)
Processing technology is as follows:
(1) water chestnut of choosing fresh high-quality is cleaned, chopping;
(2) water chestnut is sent into contained 0.4%NaHCO
3Blanching is 3 minutes in the boiling water of (by the weight percent meter of blanching water), protects look and maturation process;
(3) water chestnut with blanching carries out centrifugal dehydration, removes 60～70% moisture;
(4) above-mentioned moulding ingredients solution is boiled;
(5) the moulding ingredients solution that obtains in water chestnut that obtains in the step (3) and the step (4) is put into beater homogeneous pulping together;
(6) the water chestnut slurry quantitatively is laid between the two-layer filming medium cloth by thickness 2mm, uses roller bearing compression moulding, thickness is 0.1mm after the moulding, and sloughs 10～20% moisture by roll extrusion and scraper plate;
(7) water chestnut after moulding slurry sent into together with filming medium cloth carried out primary drying in the microwave, for the time 10 minutes;
(8) dried paper-like vegetables is taken off film, in the above-mentioned flavoring solution of paper-like vegetables surface sprinkling;
(9) paper-like vegetables after the seasoning sent into once more carried out redrying in the microwave, for the time 1.5 minutes;
(10), in the packaging bag of packing into, seal with vacuum sealer and promptly to get spiced flavor water chestnut paper-like vegetables finished product at sterilizing chamber's cut growth square.
As mentioned above, cabbage, Chinese cabbage, spinach, leaf mustard, carrot prepare paper-like vegetables by the foregoing description, all can realize the present invention preferably.
Claims (9)
1, a kind of processing method of paper-like vegetables, with vegetables screen, clean, chopping, blanching, it is characterized in that, with the vegetables centrifugal dehydration of blanching; Simultaneously the moulding ingredients solution is boiled; Vegetables after will dewatering then with boil after the moulding ingredients solution mixed, the homogeneous pulping; The vegetables slurry evenly is layered between the two-layer filming medium compression moulding by thickness 1～2mm; Vegetables slurry after the moulding is sandwiched between two filming mediums, carries out a microwave drying, and be 4～10 minutes drying time; Dried paper-like vegetables is taken off film, in paper-like vegetables surface sprinkling flavoring solution; Paper-like vegetables after the seasoning is carried out the secondary microwave drying, and be 0.5～1.5 minute drying time; Promptly make paper-like vegetables.
2, processing method according to claim 1 is characterized in that, described vegetables comprise any in green vegetables, cabbage, Chinese cabbage, spinach, celery, leaf mustard, carrot, balsam pear, tomato, the water chestnut.
3, processing method according to claim 1 is characterized in that, described blanching process is put into weight percent meter 0.1～0.5%NaHCO by the blanching water with the vegetables of chopping
3Boiling water in blanching 1～4 minute, protect look and maturation process.
4, processing method according to claim 1 is characterized in that, the described microwave drying time is 4 minutes, and secondary microwave drying time is 0.5 minute.
5, processing method according to claim 1 is characterized in that, described filming medium is a cloth.
6, processing method according to claim 1 is characterized in that, described moulding ingredients solution is pressed the weight percent meter of raw material vegetables:
Sodium alginate 0.1～1.0%
Carboxymethyl cellulose 0.1～1.0%
Starch 0.2～1.0%
Soybean protein isolate 0.1～1.0%
Water 5～15%.
7, processing method according to claim 1 is characterized in that, described flavoring solution is pressed the weight percent meter of raw material vegetables:
Maltodextrin 0.5～3.0%
Salt 0.1～0.4%
Monosodium glutamate 0.01～0.05%
Guanylic acid 0.01～0.10%
Soy bean protein hydrolysate 0.002～0.020%
Shrimp med 0.05～0.20%
White sugar 0.05～1.00%
Water 1～5%.
8, processing method according to claim 1 is characterized in that, adds in chilli powder, curry powder, five-spice powder, the chive essence any one in the described flavoring solution, and the weight percent meter 0.05～0.30% of pressing the raw material vegetables adds flavoring solution.
9, processing method according to claim 1 is characterized in that, the paper-like vegetables that makes cuts into positive square, rectangle or round.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101207077A CN100506077C (en) | 2005-12-19 | 2005-12-19 | Paper-like vegetables processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005101207077A CN100506077C (en) | 2005-12-19 | 2005-12-19 | Paper-like vegetables processing method |
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| Publication Number | Publication Date |
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| CN1792232A true CN1792232A (en) | 2006-06-28 |
| CN100506077C CN100506077C (en) | 2009-07-01 |
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|---|---|---|---|
| CNB2005101207077A Expired - Fee Related CN100506077C (en) | 2005-12-19 | 2005-12-19 | Paper-like vegetables processing method |
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| CN102823823A (en) * | 2012-08-24 | 2012-12-19 | 万国福 | Method for preparing Typha latifolia paper rich in dietary fiber |
| CN103110062A (en) * | 2012-12-14 | 2013-05-22 | 苏州科谷米业有限公司 | Method for making carotene-grain paper food |
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| CN108703330A (en) * | 2018-05-23 | 2018-10-26 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying balsam pear of underbalance pulse |
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- 2005-12-19 CN CNB2005101207077A patent/CN100506077C/en not_active Expired - Fee Related
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| CN100435657C (en) * | 2006-07-17 | 2008-11-26 | 海通食品集团股份有限公司 | Method of improving comprehensive performance of vegetable paper |
| CN102823823A (en) * | 2012-08-24 | 2012-12-19 | 万国福 | Method for preparing Typha latifolia paper rich in dietary fiber |
| CN103110062A (en) * | 2012-12-14 | 2013-05-22 | 苏州科谷米业有限公司 | Method for making carotene-grain paper food |
| CN103461749A (en) * | 2013-09-06 | 2013-12-25 | 麦康食品（青岛）有限公司 | Binder for food stereotyping |
| CN103844223B (en) * | 2014-03-12 | 2016-01-20 | 浙江大学 | Honey fruit paper and preparation method thereof |
| CN103844223A (en) * | 2014-03-12 | 2014-06-11 | 浙江大学 | Honey fruit paper and preparation method thereof |
| CN104187455A (en) * | 2014-07-10 | 2014-12-10 | 青岛大学 | Gypsophila paniculata stem leaf paper vegetable and preparation technology thereof |
| CN104187449A (en) * | 2014-08-14 | 2014-12-10 | 江苏兴野食品有限公司 | Formula and production method of dehydrated vegetable blocks |
| CN104186641A (en) * | 2014-08-21 | 2014-12-10 | 永仁县壮农农业科技经贸有限公司 | Preparation method of dehydrated chive |
| CN104431839A (en) * | 2014-11-16 | 2015-03-25 | 宦银琴 | Processing method of cabbage preserved with honey |
| CN107876550A (en) * | 2017-12-12 | 2018-04-06 | 广东利世康低碳科技有限公司 | A kind of kitchen garbage pretreatment system of energy high efficiente callback organic matter |
| WO2019127519A1 (en) * | 2017-12-29 | 2019-07-04 | 陈坚胜 | Method for preparing leafy vegetable product and leafy vegetable product prepared thereby |
| CN108094566A (en) * | 2018-01-04 | 2018-06-01 | 苏州金记食品有限公司 | A kind of thousand layers of vegetables beans dried meat based on Chinese yam beans and preparation method thereof |
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| CN108703330A (en) * | 2018-05-23 | 2018-10-26 | 北京工商大学 | A kind of method of vacuum impulse and the spouted microwave combining drying balsam pear of underbalance pulse |
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Also Published As
| Publication number | Publication date |
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| CN100506077C (en) | 2009-07-01 |
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