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Celery processing technology
Celery is rich in vitamins, proteins, carbohydrates, calcium, phosphorus, iron, crude fiber and volatile aromatic oils, with a special aroma. Celery is also a kind of health food, which has the function of sedative and antihypertensive, has the function of protecting blood vessels and strengthening immunity. Here are some processing techniques for celery products. First, celery paper (a) process of raw materials → cleaning → cutting → blanching → crushing → mixing → scraping → baking → seasoning dry. (b) processing points 1, raw materials: the quality of the product depends on the color of the raw material itself, so it should choose a good color and raw materials. In addition, the raw materials require fresh, mature, non-deteriorating, closely organized, no worm-eaten, no mildew, and no pesticide pollution. 2. Cleaning and slicing: Place the celery leaves in the washing tank, wash them thoroughly with flowing water, and remove and drain the water. The washed celery leaves were cut and cut into pieces of about 1 cm. The purpose of segmentation is to increase its surface area for processing in the next process. 3, Blanching: The celery leaves will be divided into people boiling pot boiling blanching, time is 0.5-1 minutes, with soft can be beaten when the color does not change, and immediately after dipping with cold water, to prevent the continued effect of residual heat . 4. Crushing: The celery leaves that are drained are immediately beaten with a beater. The speed of the beater is 1500 rpm. The purpose of the crushing is to make the surface smooth when the blade is scraped. At the same time, the gas between the tissue cells can be removed. Contributes to the formation of celery paper. 5. Mixing: In the pulping raw materials, add the thickening stabilizer and mix. The thickening stabilizer can be 0.6% sodium alginate and 9% starch. . 6. Scraper: Mix the paste with a scraper on a tempered glass plate with a thickness of 0.5cm. It should not be too thin or too thick, otherwise it will cause the finished product to harden or be fragile when exposed. 7, baking: The scraped tablets sent to the drying room, baked at 60-70 °C 4-5 hours, the baking process should pay attention to timely drainage and drainage plate, in order to facilitate the dry system. 8, seasoning and drying: use the flavor of the United States seasoning (also can be their own modulation) spray on celery paper, and then baked in the barn for a while, until the finished product is slightly hard, you can remove it and put it in a cool place. Second, ready-to-eat instant celery (a) process of raw materials → cutting root → to the leaves → cleaning → cutting segment → lye blanching → hardening → color protection → rinse → dehydration → seasoning → packaging → inspection → finished product. (b) processing points 1, cutting roots, to leaves: Select fresh, fat, petiole does not change the length of the celery, remove the leaves and shank 3mm below the fibrous root, obvious old yellow and lesions. 2. Cleaning and cutting: The raw material is put into the washing tank, carefully cleaned, foreign objects such as stubs and earth and stones are removed, and silt is not allowed to leave, so as not to affect the product quality. Wait until the water drains, arrange the brush, and cut it into small pieces of about 3cm with a clean, rust-free knife. 3. Bleaching of lye: The celery is blanched for 10-30 seconds in a 1% solution of sodium carbonate at 100°C. The purpose is to kill some microorganisms on the surface of celery and reduce the organic cause of leaf green decay. Acids and the destruction of the activity of polyphenol oxidase that easily causes browning, while excluding the air in the celery tissue, reducing the presence of oxygen. 4, hardening: the concentration of 0.1% calcium chloride solution will be hot after cooling the celery soak 10-15 minutes, calcium ions infiltrated into the celery tissue, and the pectic acid which has a gelling effect of pectic acid Calcium, this salt can bond in the intercellular space to increase the intercellular connection, so that the product has a brittle and hard characteristics. 5, color protection: with 200mg/L Cu2, 200mg/L Zn2, 250mg/L Na2C03 dubbed green protection solution, soak at room temperature for 5-8 hours. The green liquid in the tank is suitable for immersing celery, turning it 2-3 times. 6. Rinsing: Rinse green-protected celery in flowing water for 5-10 minutes. 7. Dehydration: The rinsed celery is placed in a centrifuge for dehydration. Other methods can also be used to control the reduction of moisture. 8, heating seasoning: According to the following formula ingredients, first heat the blending oil, and then open a small fire to put people in the celery segment, and finally put the preservative evenly stir. Ingredients: celery 10kg (with fresh juice), blending oil 2kg, salt 0.2kg, chili powder 0.1kg, pepper 50g, pepper powder 50g, ginger powder lOOg, sesame oil 100g, preservative 8g. 9, vacuum packaging: the hot material will be mixed into the drawing nylon / polyethylene bag, note that the bag mouth do not stick oil and accessories, affect the quality of the seal, with a 0.06-O.08MPa vacuum sealing and Serve. Author: Shanxi Yuncheng Agricultural Technology School
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