Dehydrated spinach is a natural or artificial drying method that can reduce the water content in spinach, increase the concentration of soluble substances, and prevent microbial activity. At the same time, it can also inhibit the enzyme activity of spinach itself, enabling the product to be stored for a long time. Dehydrated spinach not only has a long storage period, but also has small size, light weight, convenient transportation, and easy consumption. It is one of the important vegetables in military supplies and convenient food for tourism. It also has a certain effect on regulating the supply of spinach during the off-season and peak seasons. It can also be used as an export commodity for the production process of dehydrated spinach.
1. The selection of raw materials for producing dehydrated spinach should choose spinach varieties with thick leaves, short petioles, high dry matter content, light flavor, less crude fiber, soft quality, and good color. Spinach yields high in autumn. It can be used as a raw material for producing dehydrated spinach, reducing production costs. The growth period is from September to October (with a daily average temperature of about 19 ℃), which is beneficial for the nutritional growth of plants but inhibits the elongation of flower stems. Therefore, the harvesting time ratio is flexible and can be sown in stages, harvested in batches, and dehydrated and dried in batches. The harvested spinach should be processed in a timely manner to maintain freshness.
2. Select spinach with appropriate size and no flower arrangement for pre-treatment, remove old, diseased, and insect leaves that have withered and turned yellow, cut off roots and roots, and wash and store.
3. A hot pot filled with water. After the spinach is cooked, place several arranged spinach plants one by one on one side into a pot to evenly heat all parts of the pot. After 40-50 seconds of blanching, take them out and immediately cool them in a cooling pool filled with cold water, so that they can be repeatedly blanched. The water in the pot should keep boiling, and the water in the cooling pool should keep flowing. Continuously drain warm water and add cold water.
Spinach contains amino acids and tannic acid, which, under the action of related enzymes, can cause browning, resulting in a brown color in dehydrated vegetables. On the one hand, the purpose of blanching is to inhibit or disrupt the activity of enzymes in raw materials, prevent browning of dehydrated vegetables, and reduce microbial pollution; On the other hand, after hot stamping treatment, the air inside the raw material organization is eliminated under the action of heat, thereby increasing breathability, facilitating the evaporation of water during the drying process, and shortening the drying time. But it is necessary to strictly control the blanching time. If the blanching time is too long, the nutritional components in the raw materials dissolve in water, the color becomes darker, the tissue becomes softer, and the quality of dehydrated vegetables is reduced. The purpose of cooling immediately after blanching is to prevent microbial activity and maintain the fresh green color of the raw material.
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