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Source:Shandong Haoweiyuan Foodstuffs Pty Ltd Date:2017-8-12
Prompt:Frozen vacuum drying varieties processing flow 1, raw materials selection of leafy vegetables from the harvest to the processing should not be more than 24 hours, the artificial selection of yellow, rotten part; rhizome vegetables selected artificial and decoction, and grading.
Frozen vacuum drying varieties processing flow
1, raw materials selection of leafy vegetables from the harvest to the processing should not be more than 24 hours, the artificial selection of yellow, rotten part; rhizome vegetables selected artificial and decoction, and grading.
2, cleaning to remove vegetables on the surface of soil and other impurities. To remove pesticide residues, generally need to use 1.55% -1% hydrochloric acid solution or 0.05% -0.1% potassium permanganate or 600 mg / kg bleach soak for several minutes to sterilize, and then rinse with water.
3, peeled rhizome vegetables should be peeled. Chemical lye peeled raw material loss rate is low, but the export products generally require artificial peel or mechanical peel, peeled immediately after the water into the water or color solution to prevent browning.
4, cut into the shape of the vegetables will be cut into a certain shape (grain, sheet), cut off after the browning of vegetables should be immersed in color solution.
5, hot drift is generally hot water, water temperature changes with the variety of vegetables, generally more than 100 ℃; time for a few seconds to a few minutes. Hot, you can add some salt, sugar, organic acids and other substances in the water to change the color of vegetables and increase the hardness.
6, cooling hot drift should be immediately after the end of cooling (water or ice water cold), the cooling time as short as possible.
7, drain and cool, the vegetable surface will stay some water droplets, which is detrimental to the freeze, easy to freeze the vegetables into a block, is not conducive to the next vacuum drying. The method is generally centrifuged and dried.
 
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