阅读说明：本技术 一种绿叶蔬菜的脱水制备方法 (Dehydration preparation method of green leaf vegetables ) 是由 蒋寿春 于 2018-07-14 设计创作，主要内容包括：本发明公开了一种绿叶蔬菜的脱水制备方法。包括如下依次进行的步骤。采摘、洗净、烫漂、冷水浸泡、冷冻干燥、收集包装干制品。具有蔬菜干制品可保留原有光泽,复水性较好等优点。(The invention discloses a dehydration preparation method of green leaf vegetables. Comprising the following steps which are carried out in sequence. Picking, cleaning, blanching, soaking in cold water, freeze drying, collecting and packaging the dried product. Has the advantages of keeping the original luster of the dried vegetable product, good rehydration property and the like.)

1. A dehydration preparation method of green leaf vegetables is characterized by comprising the following steps of picking, cleaning, blanching, soaking in cold water, freeze drying, collecting and packaging products in sequence.

2. The method of claim 1, wherein the freeze-drying step comprises the steps of, 2.1, rapidly freezing the green leaf vegetable to a temperature of less than-5 ℃ for at least 3 hours, and 2, vacuum-drying the green leaf vegetable under a pressure of 66 to 200 pascals at a temperature of more than 50 ℃ for 6 to 20 hours.

3. The method for dehydrating green leaf vegetables according to claim 2, wherein the freezing temperature is-30 ℃ ± 5 ℃, the vacuum drying temperature is 50 ℃ to 80 ℃, and the vacuum drying time is 11 to 13 hours.

4. The method of claim 1, wherein the blanching time is 10 to 30 seconds and the blanching temperature is higher than 95 ℃.

5. The method of claim 1, wherein the cold water soaking time is greater than 1 minute.

Technical Field

The invention relates to a dehydration preparation method of green leaf vegetables.

Background

In the conventional technology, people adopt a heating drying method to preserve vegetables, and the dried vegetable products have serious browning, basically lose the original luster and have poor rehydration.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provides the dehydration preparation method of the green leaf vegetables, which can keep the original luster of the dried vegetable products and has better rehydration property.

The object of the present invention is achieved by the following means.

A method for dewatering green vegetables includes such steps as picking up green vegetables, washing, scalding, immersing in cold water, freeze drying, collecting the dried products, and packing.

The object of the present invention can also be achieved by the following means.

The freeze drying comprises the following steps which are carried out in sequence, namely, the frozen food is quickly frozen to the temperature lower than minus 5 ℃, the frozen food is frozen for at least 3 hours at the temperature, and the vacuum drying is carried out for 6 to 20 hours under the environment that the pressure is 66 to 200 pascals and the temperature is higher than 50 ℃.

The freezing temperature is minus 30 +/-5 ℃, the vacuum drying temperature is 50-80 ℃, and the vacuum drying time is 11-13 hours.

The blanching time is 10-30 seconds, and the blanching temperature is higher than 95 ℃.

The soaking time of cold water is more than 1 minute.

In summary, compared with the prior art, the invention has the following advantages: the dried vegetable product can retain original luster and has good rehydration property.

The present invention will be described in more detail with reference to the following examples.

The best embodiment is as follows:

a dehydration preparation method of green leaf vegetables comprises the following steps in sequence:

1. picking;

2. cleaning;

3. blanching at 95-100 ℃ for 15 seconds;

4. putting the materials into cold water at normal temperature for soaking for 1-3 minutes;

5. rapidly freezing the material to-30 + -5 deg.C, and freezing at this temperature for 2 hr;

6. vacuum drying for 12 hours under the environment of 100-110 pascals and 50-60 ℃;

7. and collecting and packaging the dry product.

The parts not described in the present embodiment are the same as those in the prior art.