Vegetable processing can not only prolong the storage period, but also facilitate the preservation of transportation. The light and busy season of seasoning vegetables can provide a balanced supply for the anniversary. It can also improve the flavor of vegetables, increase the varieties of flowers, and meet people’s growing demand for vegetable non-staple food. Therefore, the quantity and demand of processed vegetables in the world are constantly rising. The general trend of vegetable processing in the world today is to keep fresh, nutritious, convenient and tasty. Its processing methods include pickling, drying, canning, quick freezing, and juicing. In recent years, processing methods such as vegetable powder, vegetable paper and vegetable chips have also been produced. Among them, quick-frozen processed products are popular among consumers because they can maintain the fresh color, flavor and nutritional value of food more than other methods. Therefore, they have developed rapidly in the past ten years. Although the pickling method is an ancient traditional processing method, due to its products With unique color, fragrance and taste, the cost is low. Until now, the output is still rising steadily; the dry process is simple, the product quality is light, the volume is small, storage and transportation are convenient, and it is suitable for surveying, navigation, tourism and other needs; It has a unique health care effect and has a place in the vegetable processing industry. Vegetable beverages are currently popular in Japan, Europe, and the United States, and have become popular in Hong Kong and other regions.
First, pickled vegetables and pickled vegetables are the most widespread in China and are the largest category of processed vegetables. At present, pickled vegetables are developing towards nutrition, efficacy, low salinization, diversification, and naturalization. Vegetable pickled products include bubble pickled cabbage, pickles, pickles, sweet and sour dishes, salted vegetables five categories. Low salt, acid, and sweetness are the directions for the development of pickled vegetables. Low salinization can be achieved through measures such as vacuum packaging, pasteurization, low temperature and the addition of microbial inhibitors to extend shelf life.
Second, the dehydrated vegetable dried vegetable products is a certain vegetables, fresh vegetables out of certain water, but also try to maintain the original flavor of vegetables, a processed vegetable products. Its main varieties are cabbage, cabbage, mushrooms, dried bamboo shoots, carrots and so on. In order to use newer processing methods and control technologies to produce high-quality, convenient, economical, refrigerated, shelf-life-long, and high-productivity vegetable dried products, the National Academy of Sciences has successively studied the drying equipment and corresponding technologies, and achieved comparative results. With great progress, the current state-of-the-art drying method is vacuum freeze-drying. The freeze-dried foods processed by the method can avoid defects such as discoloration, deterioration, malodor, loss of components, and failure to be restored due to the traditional dehydration technology, and can maintain the shape, color, fragrance, taste, nutrition, and rehydration of the original foods. , light weight, can be stored at room temperature and other advantages.
Third, the quick-freezing vegetable quick-freezing is the use of low temperature to quickly freeze vegetables and stored at -18 °C or below, can largely maintain the original color, aroma, taste and nutritional value of food, is one of the best ways to maintain the quality of vegetables.
At present, the main quick-frozen vegetable varieties in the world include potatoes, corn, green beans, green beans, green soybeans, broad beans, spinach, carrots, potatoes, alfalfa, taro, garlic, bamboo shoots, green peppers, broccoli, and miscellaneous pot vegetables.
Fourth, pots cans Tibetan dishes are filled with vegetables and sterilized in closed containers, so that it can be preserved long-term nutrition and delicious methods. Canned vegetables are mainly semi-finished products, supplemented by finished products. The semi-finished products mainly include bamboo shoots, horseshoe, asparagus, mushrooms, mushrooms, mushroom, corn shoots, and large-grain green beans, which can be used only after simple processing. The finished product is mainly canned with wild vegetables, such as moss, bracken, etc., characterized by natural and non-polluting.
Fifth, vegetable juice Vegetable juice is fresh juice as raw material, juice or other methods. Vegetable juice can generally be divided into three kinds: raw vegetable juice, mixed vegetable juice and lactic acid fermented vegetable juice. At present, the product of vegetable juice includes the canned food industry and the residue in the fermentation process of pickled cabbage, in addition to the raw juice, concentrated juice, vegetable powder, and vegetable crystal.
Among the mixed vegetable juice beverages, the best-selling product at present is the tomato-based mixed vegetable juice beverage, in which the tomato juice accounts for more than 70%, and the rest is vegetable juice such as carrots and celery. Vegetable juices are often mixed with fruit juices to make drinks.
Sixth, the new vegetable food vegetable powder, vegetable paper and vegetable chips are emerging vegetable processing methods. Among them, vegetable powder is made into a powder by a series of processing of vegetables. It can be easily added into foods to make vegetable biscuits, noodles, etc. It can also be made into vegetable soup, suitable for children of anorectic vegetables; vegetable paper is Fresh vegetables are washed, peeled, cut, blanched, cooled, minced, then seasoned with appropriate amounts of starch and starch, processed into a paste, and dried and rolled. Its shape and size are similar to those of a business card. When eating, two or three types of sheets with different colors can be stacked together to taste an unprecedented new taste. The vegetable chips are mainly vegetables and are fried in low-temperature vacuum. Advanced technology processing. The product is crisp but not greasy and is a low-fat, high-fiber, natural food rich in vitamins and minerals.
First, pickled vegetables and pickled vegetables are the most widespread in China and are the largest category of processed vegetables. At present, pickled vegetables are developing towards nutrition, efficacy, low salinization, diversification, and naturalization. Vegetable pickled products include bubble pickled cabbage, pickles, pickles, sweet and sour dishes, salted vegetables five categories. Low salt, acid, and sweetness are the directions for the development of pickled vegetables. Low salinization can be achieved through measures such as vacuum packaging, pasteurization, low temperature and the addition of microbial inhibitors to extend shelf life.
Second, the dehydrated vegetable dried vegetable products is a certain vegetables, fresh vegetables out of certain water, but also try to maintain the original flavor of vegetables, a processed vegetable products. Its main varieties are cabbage, cabbage, mushrooms, dried bamboo shoots, carrots and so on. In order to use newer processing methods and control technologies to produce high-quality, convenient, economical, refrigerated, shelf-life-long, and high-productivity vegetable dried products, the National Academy of Sciences has successively studied the drying equipment and corresponding technologies, and achieved comparative results. With great progress, the current state-of-the-art drying method is vacuum freeze-drying. The freeze-dried foods processed by the method can avoid defects such as discoloration, deterioration, malodor, loss of components, and failure to be restored due to the traditional dehydration technology, and can maintain the shape, color, fragrance, taste, nutrition, and rehydration of the original foods. , light weight, can be stored at room temperature and other advantages.
Third, the quick-freezing vegetable quick-freezing is the use of low temperature to quickly freeze vegetables and stored at -18 °C or below, can largely maintain the original color, aroma, taste and nutritional value of food, is one of the best ways to maintain the quality of vegetables.
At present, the main quick-frozen vegetable varieties in the world include potatoes, corn, green beans, green beans, green soybeans, broad beans, spinach, carrots, potatoes, alfalfa, taro, garlic, bamboo shoots, green peppers, broccoli, and miscellaneous pot vegetables.
Fourth, pots cans Tibetan dishes are filled with vegetables and sterilized in closed containers, so that it can be preserved long-term nutrition and delicious methods. Canned vegetables are mainly semi-finished products, supplemented by finished products. The semi-finished products mainly include bamboo shoots, horseshoe, asparagus, mushrooms, mushrooms, mushroom, corn shoots, and large-grain green beans, which can be used only after simple processing. The finished product is mainly canned with wild vegetables, such as moss, bracken, etc., characterized by natural and non-polluting.
Fifth, vegetable juice Vegetable juice is fresh juice as raw material, juice or other methods. Vegetable juice can generally be divided into three kinds: raw vegetable juice, mixed vegetable juice and lactic acid fermented vegetable juice. At present, the product of vegetable juice includes the canned food industry and the residue in the fermentation process of pickled cabbage, in addition to the raw juice, concentrated juice, vegetable powder, and vegetable crystal.
Among the mixed vegetable juice beverages, the best-selling product at present is the tomato-based mixed vegetable juice beverage, in which the tomato juice accounts for more than 70%, and the rest is vegetable juice such as carrots and celery. Vegetable juices are often mixed with fruit juices to make drinks.
Sixth, the new vegetable food vegetable powder, vegetable paper and vegetable chips are emerging vegetable processing methods. Among them, vegetable powder is made into a powder by a series of processing of vegetables. It can be easily added into foods to make vegetable biscuits, noodles, etc. It can also be made into vegetable soup, suitable for children of anorectic vegetables; vegetable paper is Fresh vegetables are washed, peeled, cut, blanched, cooled, minced, then seasoned with appropriate amounts of starch and starch, processed into a paste, and dried and rolled. Its shape and size are similar to those of a business card. When eating, two or three types of sheets with different colors can be stacked together to taste an unprecedented new taste. The vegetable chips are mainly vegetables and are fried in low-temperature vacuum. Advanced technology processing. The product is crisp but not greasy and is a low-fat, high-fiber, natural food rich in vitamins and minerals.
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