DRYING PROCESS OF WILD GREENS AND VAGETABLES FOR INSTANT COOKING

摘要

Provided is a method for preparing dried greens for instant cooking, the method including the following steps: preparing a material by trimming, selecting and washing the material to allow cooking time to be significantly reduced due to easier water absorption by physically and microscopically damaging vegetable without burning tissue; pretreating the prepared material through blanching and soaking; cooling and dehydrating the pretreated material at the room temperature; swelling and softening tissue by bringing the material into contact with hot air having temperature of 80 to 200°C for 3 to 20 minutes through an air blast to fry, thereby drying tissue while swelling and softening; further drying the materials in which tissue has been swollen and softened; and aging the material in a sealed state at room temperature to have a homogeneous water containing rate.