Processing method of dehydrated vegetables

• Main Author: WANG WENXUN
• Format: Patent
• Language: English
• Published: 10.02.2016
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a processing method of dehydrated vegetables. The processing method comprises the steps of optimum selection of raw materials, cleaning and disinfecting, slicing or fragmenting, spin-drying, microwave enzyme killing, microwave drying, discharging and packaging, and the like. The processing method has the following benefits: by virtue of intermittent microwave heating dehydration, after vegetables are heated, moisture is effectively dissipated, so that the vegetables are prevented from puffing, the attractiveness of the vegetables is effectively maintained, and the probability of reducing the nutritional value is avoided; a dehumidification and air discharge device can effectively discharge removed moisture to quicken internal air movement and to effectively improve the vegetable dehydration efficiency; as microwave enzyme killing is conducted before microwave drying, a blanching role is played, new moisture is not carried in, and meanwhile, the overall temperature of materials is slightly increased to contribute to improvement of the further drying efficiency.