This paper introduces the processing technology of fruit and vegetable crisps with shiitake mushroom, okra, apple and taro as examples.

Shiitake mushroom crisps

Acceptance of raw materials → selection, grading → sorting, cleaning → slicing → killing, cooling → quick-freezing → packaging → metal detection → storage and cold storage → out of storage → impregnation, rinsing → vacuum low-temperature dehydration → cooling, sorting → metal detection → nitrogen-filled packaging → storage

1、Acceptance of raw materials: acceptance of raw materials according to the relevant standards.

2、Selection , grading: manually select the raw materials of mushrooms with decay, and grade them according to large, medium and small.

3、Sorting and cleaning: Cut off the stem of the graded mushrooms with scissors. And wash with water to remove the impurities on the surface of the cap.

4、Slicing：Slicing by hand, the form of slicing is: two slices in one cut or four slices in two cuts.

5、Killing and cooling: put the slices of shiitake mushrooms into boiling water for killing, the time is about 2 minutes, and the slices of shiitake mushrooms should be “penetrating but not rotten”, after killing, quickly put the slices of shiitake mushrooms into cold water to cool down to about 20℃, and drain the water for a while.

6、Quick-freezing : put the drained mushroom slices into quick-freezing machine for quick-freezing, the quick-freezing temperature is about -35℃.

7、Packaging : Weigh the mushrooms, pick out the sticky ones, quantitatively pack them, and use food-grade plastic bags for packaging.

8、Metal Detection: The sorted frozen products will be detected by metal detector, once the alarm is timely rework processing, re-test until qualified.

9, into the refrigerator: the packaged frozen products into the refrigerator, refrigerated temperature of -18 ℃.

10, out of storage: thawing, draining

11, maceration, rinsing: after draining, put the slices of mushrooms into the sugar solution with a sugar refraction of about 20 degrees for maceration, the time is 2-4 hours, and add refined salt 1%, the temperature: 30℃-40℃ in winter, 20℃ in summer. After maceration, put the slices of mushrooms into room temperature water for rinsing to remove the sugar solution on the surface of the slices of mushrooms and drain them for a while.

12、Vacuum low-temperature dehydration: After weighing 20KG slices of mushrooms, put them into 4 stainless steel cages and put them into dehydrating kettle for dehydration, the time is generally 20-30 minutes, and the temperature should be kept at 110℃ (+10℃, -5℃). After dewatering, shake off the oil for 5 minutes, and then turn off the motor. Open the kettle door, take out the material cage and place it on the working table for the next process.

13、Cooling , sorting: after leaving the kettle, the crisps are put on the stainless steel working table in the packing room to cool down to about 25℃, and sorting, selecting the scorched, uncooked or curled serious crisps, and at the same time sieve off the crumbs.

14、Metal Detection: The sorted crisps will be detected by the metal detector, once the alarm is timely rework and re-test until qualified.

15、Nitrogen Packing: The qualified crisps will be weighed according to the packaging requirements, and then packaged with vacuum nitrogen filling and heat sealing. After sealing, the crisps will be packed into the outer box and sealed with tape paper.

16、Storage : The finished products are put into the warehouse to prevent extrusion, the number of layers is ≤8, the warehouse temperature is generally maintained at 20℃-25℃. Finished product storage should be kept dry, and do a good job of fire, dust, fly, rodent and other measures.

Okra Crisp

Variety: okra

Raw material acceptance→selection, sorting→grading, cleaning→impregnation, rinsing→vacuum low-temperature dehydration→cooling, sorting→metal detection→nitrogen-filled packaging→storage

1. Acceptance of raw materials: selecting pollution-free raw materials and accepting raw materials according to the relevant standards.

2. Selection, finishing: manually select the okra raw materials with insect eyes, scars, rot and other defects, and manually trim.

3. Grading, cleaning: the okra manually in accordance with the large and medium-sized selection of grading into the addition of color protection agent in the water to wash the color protection, and fished out and drained for a few moments.

4. maceration, rinsing: the treated okra into the caramel refractive index of 15 degrees, dextrin 25%, salt 1.2%, color protectant 0.05% of the impregnation solution maceration, impregnation time of 30 hours, impregnation temperature 5-10 ℃. In the maceration process, the maceration time should be strictly controlled, if the maceration time is insufficient, it will affect the weight and quality of the product, if the maceration time is too long, it will lead to product rancidity. After the end of maceration, put the okra into the water for rinsing to remove the sugar liquid on the surface of okra, and drain for a moment.

5. Vacuum low-temperature dehydration: put 20KG treated okra into stainless steel cage and put it into dewatering kettle for dehydration, the time is 1 hour, the temperature should be kept at 96+2℃. After the end of dewatering for oil removal, time for 8 minutes.

6. Cooling and sorting: The dehydrated products are spread on the stainless steel working table to be cooled to about 25℃, and sorted to select the crisps which are burnt, uncooked or curled seriously, and sieve off the crumbs at the same time.

7. Metal Detection: The sorted crisps will be detected by metal detector, once alarmed, rework and re-test until qualified.

8. Nitrogen Packing: The qualified crisps are weighed according to the packing requirements, and then packed with vacuum nitrogen filling and sealed by heat sealing. After sealing, the crisps are packed into the outer box and sealed with tape paper.

9. Storage: The finished products are put into the warehouse to prevent extrusion, the number of layers is ≤ 8, and the temperature of the warehouse is generally maintained at 20℃-25℃. Finished product storage should be kept dry, and do a good job of fire, dust, fly, rodent and other measures.

Apple Crisp

Raw material acceptance→selection, sorting→cleaning→slicing, washing→impregnation, rinsing→vacuum low-temperature dehydration→cooling, sorting→metal detecting→nitrogen-filled packaging→storage

1、Acceptance of raw materials: select pollution-free raw materials, acceptance of raw materials according to the relevant standards.

2、Selection , finishing: manually select the apple raw materials with insect eyes, scars, rot and other defects, and manually trimming.

3、Cleaning : the washing machine is used to clean the apples, and the apples are put into the washing machine and submerged in clean water to remove the impurities on the surface of apples.

4、Slicing , washing: the machine slices, the thickness of 5.5mm, put the cut apple slices in the water to wash, and drain for a moment.

5, maceration, rinsing: the drained apple slices into the sugar refractive degree of about 30 degrees of sugar solution maceration, time for 2-4 hours, temperature: 30 ℃ -40 ℃ in winter, 20 ℃ in summer. After maceration, put the apple slices into room temperature water for rinsing to remove the sugar solution on the surface of apple slices, and drain for a while.

6, vacuum low-temperature dehydration: 20KG treated apple slices after weighing, evenly divided into 4 stainless steel cage into the dehydration kettle for dehydration, the time is generally 15-30 minutes, the temperature should be maintained at 110 ℃ (+10 ℃, -5 ℃). After dewatering, shake off the oil for 5 minutes, and then turn off the motor. Open the kettle door, take out the material cage and place it on the working table for the next process.

7、Cooling , sorting: After leaving the kettle, the crisps are put on the stainless steel working table in the packing room to cool down to about 25℃, and then sort out the crisps which are burnt, uncooked or curled seriously, and at the same time sieve off the crumbs.

8、Metal Detection: The sorted crisps will be detected by the metal detector, once the alarm is timely rework and re-test until qualified.

9, Nitrogen Packaging: The qualified crisps will be weighed according to the packaging requirements, vacuum nitrogen packaging and heat sealing. After sealing, the crisps will be packed into the outer box and sealed with tape paper.

10, storage: the finished product into the library, to prevent extrusion, the number of layers ≤ 8 layers, the library temperature is generally maintained at 20 ℃ -25 ℃. Finished product storage should be kept dry, and do a good job of fire, dust, fly, rodent and other measures.

Taro Crisp

Variety: Lipu

Raw material acceptance → selection, sorting → peeling, cleaning → slicing, cleaning → cold storage → killing → dipping, rinsing → vacuum low-temperature dehydration → cooling, sorting → metal detection → nitrogen-filled packaging → storage

1. Acceptance of raw materials: choose pollution-free raw materials and accept raw materials according to the relevant standards.

2. Selection, finishing: manually select the taro raw materials with insect eyes, scars, rot and other defects, and manually trimming.

3. peeling, cleaning: taro artificial peeling, will be peeled taro with a color protection agent added to the water for cleaning color protection, color protection agent dosage of 0.05%, if the color protection is not good or contact with the air for too long will cause browning of taro.

4. Slicing, cleaning: machine slicing, thickness of 2.6mm (cut strip size 8 × 8mm, length 6-7cm). Put the cut taro slices into the water with color protectant to wash and protect the color, and fish out and drain for a moment.

5. Refrigeration: the drained taro slices with food-grade plastic bags packed in 5kg bags into the refrigerator, refrigerated temperature of -21 ℃.

6. Killing: the refrigerated taro slices for killing, killing time 3.5 minutes, killing temperature of 80-100 ℃, killing process should be strictly controlled during the killing time, so that the product killed to the degree of penetration and not rotten.

7. dipping, rinsing: put the taro pieces of good killing into the sugar refractive index of 6 degrees, salt 0.5%, color protection agent 0.05% of the impregnation solution impregnation, impregnation time of 35 minutes. After the end of impregnation will be put into the taro pieces of water for rinsing to remove the taro pieces of sugar on the surface of the liquid, and drained for a moment.

8. Vacuum low-temperature dehydration: 25kg of taro slices into the stainless steel cage into the dehydration kettle for dehydration, time 30 minutes, the temperature should be maintained at 94 + 2 ℃,. Dehydration after the end of oil removal, time is 6 minutes.

9. Cooling, sorting: The dehydrated products are spread on the stainless steel worktable to cool to about 25℃, and sorted to select the crisps that are burnt, uncooked or badly curled, and sieve off the crumbs at the same time.

10. Metal Detection: The sorted crisps will be detected by metal detector, once alarmed, rework and re-test until qualified.

11. Nitrogen Packing: The qualified crisps are weighed according to the packing requirements, and then packed with vacuum nitrogen filling and sealed by heat sealing. After sealing, the crisps will be packed into the outer box and sealed with tape paper.

12. Storage: the finished product is put into the warehouse to prevent extrusion, the number of layers ≤ 8, the warehouse temperature is generally maintained at 20 ℃ -25 ℃. Finished product storage should be kept dry, and do a good job of fire, dust, fly, rodent and other measures.