Dehydrated carrots diced refers to a dried product that preserves the original flavor of carrots as much as possible except for a certain amount of water. The effect of dehydration is to reduce the water in carrots, increase the concentration of soluble substances, and inhibit microbial activity. At the same time, the activity of enzymes contained in carrots is also inhibited, and the products can be stored for a long time. It can often be seen in instant noodle seasoning packets.
Dehydrated carrots granules processed from carrots are a major auxiliary material for various fast foods. The market demand is large and they are sold well in domestic and foreign markets. The dehydration technology is simple and convenient, which is a good way to realize the added value of carrot processing. The technical points are as follows.
1. Raw material processing. Choose fresh. Orange-red color. Carrots with full body and smooth skin are used as raw materials to remove branches, diseased spots, mechanical damage and a small carrot. The selected carrots are soaked and cleaned in a flowing clean water tank. First remove the spots, roots and sunken dirt on the carrots, then remove the bitter outer skin, finally cut off the green top, and dig out the yellow core in the stem .
2. Mechanical dicing. Rinse the processed carrots with clean water once more, and then send them to the vegetable cutter evenly for dicing. The commonly processed specifications are 10, 8 and 5 mm. In the pelletizing operation, the blades should be kept sharp, and the blade spacing should be tested and adjusted frequently to prevent continuous pellets and particle size changes.
3. Boil and mix with sugar. The purpose of blanching is to make the raw materials bright in color, soft in structure, eliminate peculiar smell, and prevent browning. Put the carrot diced into boiling water and boil for 4-5 minutes, take it out and drain, and mix in the glucose powder evenly to increase the color and sweetness of the finished product. The amount of sugar added is 6% to 8% of the fresh ingredients.
4. Dehydrate and dry. Spread the sugar-mixed carrots in a baking pan, and dry them at a temperature of 65-75°C for about 6-7 hours. When the moisture content of the dry product is less than 8%, move it indoors to cool to room temperature, immediately put it into a plastic bag, and tie the bag tightly.
5. Sorting and packaging. Dry products are sorted, impurities and defective products are removed, and then graded according to standards. The packing box is an export carton with a double-layer plastic bag inside, and the film thickness is less than 0.08 mm. After the finished product is sorted and measured, it is put into a plastic bag in the box, and the bag mouth is sealed. The net weight of each box is 25 kg. The storage temperature should be lower than 14℃.
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