The production method of dehydrated scallions

Scallions promote digestion and absorption, while onions can also stimulate the secretion of digestive juices in the body, which can strengthen the spleen and stimulate appetite; They can reduce the fishy smell of food. Animal foods generally have a fishy odor, especially the odor of aquatic products. As the freshness of food decreases and increases, these odors are not only nauseating, but also harmful to human health after consumption. So how is dehydrated scallions produced?

Scallions are also seasonal vegetables. For ease of preservation and use, scallions are usually dehydrated and processed into powder. In the traditional production process of dehydrating or processing leeks into powder, improper processing methods may cause damage to the scallions. After dehydration or processing into powder, its rich edible or medicinal value is severely lost, and it is unable to achieve the desired effect under normal circumstances. At the same time, the current production process is complex and difficult to control, which also increases the loss of raw materials.

(1) In terms of material selection, choose fresh and plump scallions with thick meat, dense tissue, and more coarse fibers, and place them on a shelf for later use.

(2) Trimming, first clean the spare scallion ingredients selected in step 1, remove the old yellow leaves and cut off the roots, then rinse with clean water. Finally, dry the clean scallions indoors or in a place without direct sunlight, which can be assisted by a fan.

(3) To clean and cut, first screen the dried scallion raw materials in step 2. After the second cleaning operation, place the unwashed scallion raw materials back in a place without direct sunlight and dry them. After cleaning and drying, bundle and cut the dried scallions.

(4) Blanching. Firstly, use a blanching machine to blanch the chopped leek raw materials in step 3. The temperature inside the blanching machine is 55 ° C to 65 ° C, and the blanching time is 3-8 minutes. Then, immediately immerse the blanched leek raw materials in cold water for cooling, with a cooling water temperature of 10 ° C -20 ° C and a cooling time of 5-10 minutes.

(5) Drying, use a high-speed centrifuge to dry the blanched and cooled scallion raw material in step 4, removing free water from the surface of the scallion raw material. If the free water on the surface of the dried scallion raw material does not meet the requirements, repeat the drying operation until it meets the production requirements.

(6) Dry. Firstly, evenly lay the dried scallion raw material in step 5 on the conveyor belt of the through dryer, and turn on the through dryer. The drying temperature is between 32 ° C and 42 ° C. During the drying process, the moisture content of the dried scallion raw material is detected in real-time. When the moisture content drops below 10%, evenly spray 0.1% sorbic acid preservative on the surface of the dried scallion raw material. Anti corrosion and anti mold.

(7) Seal and place the onion raw material sprayed with sorbic acid preservative in step 6 in a sealed large cabinet for 8-10 hours to maintain a uniform moisture content of the onion raw material.

(8) Crushing: First, use a pulverizer to ultrafine crush the scallion raw material in step 7, with a crushing fineness of 1000 to 2000 mesh. Finally, measure and package it.