阅读说明：本技术 一种甘蓝菜的脱水加工方法 (Dehydration processing method of cabbage ) 是由 高云 于 2018-07-23 设计创作，主要内容包括：本发明公开了一种甘蓝菜的脱水加工方法,包括下列步骤：原料挑选；经流动的喷淋盐水喷淋清洗；切除根部；挖除甘蓝菜内芯白叶及个别烂叶、黄芯、焦芯；将挖芯后的甘蓝菜切断,并挑出大块、硬茎、异物；用风机进行风选,去除下脚料和异物；将风选后的甘蓝菜置于清水中再次进行气泡清洗；漂烫杀菌灭酶；冷却；将冷却后的甘蓝菜置于离心机中离心甩水；分三阶段烘干；挑出异物；密封包装入库。本发明加工过程中进行有效防护处理,所得脱水甘蓝菜品质高。(The invention discloses a dehydration processing method of cabbage, which comprises the following steps: selecting raw materials; cleaning by spraying with flowing spraying salt water; cutting off roots; removing white leaves in the inner core of the cabbage and individual rotten leaves, yellow cores and burnt cores; cutting off the cored cabbage, and picking out large blocks, hard stems and foreign matters; winnowing by using a fan to remove leftovers and foreign matters; placing the air-separated cabbage in clear water for bubble cleaning again; blanching, sterilizing and inactivating enzyme; cooling; placing the cooled cabbage in a centrifuge for centrifuging and dewatering; drying in three stages; picking out foreign matters; and (7) sealing, packaging and warehousing. The processing process of the invention is effectively protected, and the obtained dehydrated cabbage has high quality.)

1. A dehydration processing method of cabbage is characterized by comprising the following steps: a, selecting raw materials; b, cleaning: by flowing jetsSpraying saline water, and cleaning, wherein the concentration of the used saline water in percentage by mass is 1.5-2%; c, removing roots: cutting off roots; D. core digging: removing white leaves in the inner core of the cabbage and individual rotten leaves, yellow cores and burnt cores; e, cutting: cutting off the cored cabbage, and picking out large blocks, hard stems and foreign matters; f, winnowing: winnowing by using a fan to remove leftovers and foreign matters; g, bubble cleaning: placing the air-separated cabbage in clear water for bubble cleaning again, and timely replacing when the clear water becomes dirty; h, blanching, sterilizing and inactivating enzyme: blanching the cabbage subjected to bubble cleaning with hot water at the temperature of 93-97 ℃ for 190-210 seconds, and adding soda ash to control the pH value of the blanching water to be 8.5-9.0; i, cooling: rapidly cooling the blanched cabbage to below 30 ℃ by adopting flowing spray water; j, centrifuging: putting the cooled cabbage into a centrifugal mesh bag, and placing the centrifugal mesh bag in a centrifuge for centrifugal dewatering; k, drying: drying the cabbage after centrifugal dewatering in an oven, wherein the drying is divided into three stages, the temperature is controlled to be 81-85 ℃ in the first stage, and the air volume is 550-650 m³Stirring once every 10-15 minutes for 1.5-2 hours, and breaking up lumps; in the second stage, the temperature is controlled to be 68-72 ℃, and the air volume is 550-650 m³Stirring once every 10-15 minutes for 1.5-2 hours, and breaking up lumps; in the third stage, the temperature is controlled to be 56-60 ℃, and the air volume is 550-650 m³Turning once every 20-30 minutes, and taking out and drying after 3-4.5 hours; l, selecting: selecting the dried semi-finished product again to pick out foreign matters; m, sealing and packaging; and N, putting the sealed and packaged finished product into an outer package and then warehousing.

2. The method for dehydrating cabbage as claimed in claim 1, wherein: and in the step H, blanching the cabbage by using a blanching machine, wherein the rotation speed of the blanching machine is 350-420 r/min.

3. The method for dehydrating cabbage as claimed in claim 1 or 2, wherein: and (4) adding auxiliary materials into the cabbage after the step J and before the step K, wherein the used auxiliary materials are glucose and lactose, and the mass ratio of the total mass of the glucose and the lactose to the mass of the cabbage after centrifugation is 1: 3-4.

4. The method for dehydrating cabbage as claimed in claim 3, wherein: the glucose: the mass ratio of the lactose is 2.5-3.5: 1.

5. The method for dehydrating cabbage as claimed in claim 1 or 2, wherein: after the step L and before the step M, metal detection is carried out on the semi-finished product, and if metal foreign bodies are found, the metal foreign bodies are picked out.

6. The method for dehydrating cabbage as claimed in claim 3, wherein: after the step L and before the step M, metal detection is carried out on the semi-finished product, and if metal foreign bodies are found, the metal foreign bodies are picked out.

7. The method for dehydrating cabbage as claimed in claim 1 or 2, wherein: and in the N step, the packaged finished products are stored in a warehouse for refrigeration after being packaged as external packages, firstly, the finished products are stacked and stored in a stack, and then, the finished products are stacked in a large stack after the microorganisms are detected to be qualified, and the refrigeration temperature is kept at 0-5 ℃.

8. The method for dehydrating cabbage as claimed in claim 3, wherein: and in the N step, the packaged finished products are stored in a warehouse for refrigeration after being packaged as external packages, firstly, the finished products are stacked and stored in a stack, and then, the finished products are stacked in a large stack after the microorganisms are detected to be qualified, and the refrigeration temperature is kept at 0-5 ℃.

9. The method of dehydrating cabbage as claimed in claim 5, wherein: and in the N step, the packaged finished products are stored in a warehouse for refrigeration after being packaged as external packages, firstly, the finished products are stacked and stored in a stack, and then, the finished products are stacked in a large stack after the microorganisms are detected to be qualified, and the refrigeration temperature is kept at 0-5 ℃.

10. The method of dehydrating cabbage as claimed in claim 6, wherein: and in the N step, the packaged finished products are stored in a warehouse for refrigeration after being packaged as external packages, firstly, the finished products are stacked and stored in a stack, and then, the finished products are stacked in a large stack after the microorganisms are detected to be qualified, and the refrigeration temperature is kept at 0-5 ℃.

Technical Field

The invention relates to a dehydration processing method of cabbage.

Background

The dehydrated cabbage is selected from caulis et folium Brassicae Capitatae, and caulis et folium Brassicae Capitatae. The fresh vegetable per 100 g of the fresh vegetable contains 93.7-94.4 g of water, 2.7-3.4 g of carbohydrate, 1.1-1.6 g of crude protein, 0.5-1.1 g of crude fiber, 38-41 mg of vitamin C and the like. The leaf ball is eaten by frying, boiling, cold mixing, pickling or drying.

Disclosure of Invention

In order to overcome the defects of the existing dehydration processing method of the cabbage, the invention provides the dehydration processing method of the cabbage, which carries out effective protection treatment in the processing process and has high quality of the obtained product.

The technical scheme for solving the technical problem is as follows: a dehydration processing method of cabbage comprises the following steps:

A. selecting raw materials. Cabbage of Jingfeng I and Jiangjing matched varieties is used as a main processing raw material. The raw materials in the same day are collected, the raw materials are not collected overnight, and the cabbage is fresh, good in color and uniform in size, free of plant diseases and insect pests, free of mechanical damage, and free of impurities such as old leaves, root stalks, withered, insects, rotten leaves, scorched leaves, mud and sand and the like. No pollution, and the indexes of pesticide residue, heavy metal, microorganism and the like in the pesticide composition meet the food sanitation standard operation specification.

B. Cleaning: and spraying and cleaning by flowing spraying saline water, wherein the concentration of the used saline water is 1.5-2% by mass percent. In order to ensure the cleanliness of cleaning, multiple times of spray cleaning can be adopted. The salt is selected from sanitary qualified iodized edible salt, and tap water for preparing salt water meets the national drinking water standard. The concentration of the brine can be measured at regular time, edible salt can be properly added according to the situation, and the requirements specified by the process are maintained.

C. Removing roots: the roots are cut off.

D. Core digging: removing white leaf in the inner core of the cabbage, and rotten leaf, yellow core and burnt core respectively.

E. Cutting: cutting the cored cabbage, and picking out large blocks, hard stems and foreign matters.

F. Winnowing: winnowing with a fan, blowing off the leaves of the cabbage, and removing the leftovers and foreign matters such as hard stems and hard stalks.

G. And (3) bubble cleaning: and (3) placing the air-separated cabbage in clear water for bubble cleaning again, namely placing the cabbage in the clear water, and bubbling in the clear water to roll the cabbage under the action of bubbles so as to thoroughly wash off impurities such as silt and the like. When the clear water becomes dirty, the water can be replaced in time.

H. Blanching, sterilizing and inactivating enzyme: blanching the cabbage subjected to bubble cleaning with hot water at the temperature of 93-97 ℃ for 190-210 seconds, and adding soda ash to control the pH value of the blanching water to be 8.5-9.0. The blanching machine is recommended to be used for blanching, and the rotating speed of the blanching machine is 350-420 r/min.

I. And (3) cooling: the blanched cabbage is quickly cooled to below 30 ℃ by adopting flowing spray water, so that the discoloration is avoided;

J. centrifuging: and (4) putting the cooled cabbage into a centrifugal mesh bag, and putting the centrifugal mesh bag into a centrifugal machine for centrifugal dewatering. As a basic hygiene measure, the centrifuge bag is sterilized every 30 minutes and the centrifuge every 10 minutes. The dewatering effect is generally better than that of water seeped out by hand pinching.

K. Drying: drying the cabbage after centrifugal dewatering in an oven, wherein the drying is divided into three stages, the temperature is controlled to be 81-85 ℃ in the first stage, and the air volume is 550-650 m³Stirring once every 10-15 minutes for 1.5-2 hours, and breaking up lumps; in the second stage, the temperature is controlled to be 68-72 ℃, and the air volume is 550-650 m³Stirring once every 10-15 minutes for 1.5-2 hours, and breaking up lumps; in the third stage, the temperature is controlled to be 56-60 ℃, and the air volume is 550-650 m³And/h, turning once every 20-30 minutes, and taking out after 3-4.5 hours for drying.

L, selecting: and selecting the dried semi-finished product again, and picking out foreign matters such as rotten, withered, root and pedicle, caking, hard stem, scorched discolored vegetables and the like.

And M, sealing and packaging. The packaging must be carried out in a special clean and sanitary workshop, and a single-layer plastic bag with a single layer of more than or equal to 0.06mm is adopted for complete sealing.

And N, putting the sealed and packaged finished product into an outer package and then warehousing.

Before sealing and packaging, metal detection is preferably performed on the semi-finished product to avoid metal foreign bodies from being mixed in the semi-finished product, and if the metal foreign bodies are found, the metal foreign bodies need to be checked to pick out the metal foreign bodies.

In addition, in the N step, the microorganisms are recommended to be stored in stacks, the stacks are placed in large stacks after the microorganisms are detected to be qualified, and a cold storage method is adopted, wherein the cold storage temperature is kept at 0-5 ℃.

In order to increase the sweet taste of the cabbage and play a role in protecting the color, auxiliary materials are added into the cabbage after the step J and before the step K, the used auxiliary materials are glucose and lactose, and glucose is recommended: the mass ratio of the lactose is 2.5-3.5: 1, and the mass ratio of the total mass of the glucose and the lactose to the mass of the cabbage after centrifugation is 1: 3-4.

The invention has the beneficial effects that: (1) in the cleaning step, 1.5-2% of saline water is adopted for cleaning, so that a good pest removing effect is achieved. (2) The operation of removing roots and digging cores is simple and easy to implement, green leaves with excellent color are selected, and the dehydrated cabbage is guaranteed to have good color. (3) Adding soda ash into blanching water, maintaining the pH value of the blanching water between 8.5 and 9.0, achieving the purposes of destroying oxidase causing browning of products and killing pathogenic bacteria, playing the roles of increasing green and protecting color and keeping nutritional ingredients of the cabbage from losing, improving the tissue and color of vegetable leaves, softening or improving the tissue structure, stabilizing and improving the color, removing partial pungent taste and other bad taste of the cabbage, and reducing the amount of pollutants and microorganisms of the cabbage. (4) And (3) hot air drying, namely, improving the energy utilization rate, shortening the drying time and keeping the quality of the cabbages good through strong hot air convection. In the first stage, most of the free water on the surface of the cabbage is removed by strong wind and high heat, and measures for preventing the leaves from seriously shrinking, curling and caking are taken to improve the heat efficiency. In the second stage, the free water is removed, and simultaneously, the bound water is removed, so that the energy can be saved by using the medium temperature. In the third stage, the water is prevented from being sucked back at low temperature, the water content of the final product is well controlled, and the phenomenon that the cabbage turns yellow and is scorched due to high temperature is avoided. Compared with the common hot air drying process, the three-stage control measure can shorten the baking time by 1-2 hours, and greatly improve the color, flavor and rehydration reducibility. (5) The sweet taste of the cabbage is increased after the glucose and the lactose are added, the color protection effect is achieved, the weight of the cabbage is effectively increased, the utilization rate of the cabbage is improved, and the quality is improved. (6) The cold storage technology of the product avoids direct sunlight irradiation and heated browning, compared with the traditional room temperature storage, the color and luster of the product are kept good, and the vegetable tissue is crisp and tender, so that the product has certain flavor, good rehydration property reducibility and long storage time.

Detailed Description

The present invention will be described in further detail with reference to specific embodiments.