CN101816323A - Method for preparing quick frozen lotus root slices - Google Patents
Method for preparing quick frozen lotus root slices Download PDFInfo
- Publication number
- CN101816323A CN101816323A CN201010172448A CN201010172448A CN101816323A CN 101816323 A CN101816323 A CN 101816323A CN 201010172448 A CN201010172448 A CN 201010172448A CN 201010172448 A CN201010172448 A CN 201010172448A CN 101816323 A CN101816323 A CN 101816323A
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- Prior art keywords
- water
- lotus rhizome
- lotus
- lotus root
- quick
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for preparing quick frozen lotus root slices. The main technical scheme is that the finished quick frozen lotus root slices are prepared by refrigerating, sterilizing, peeling, slicing, color protecting, sterilizing and quick freezing of the lotus roots. The method has the advantages that: the quick frozen lotus root slices are produced by a non-heating method; the energy sources are saved; the loss of the nutrient components of the lotus roots is little; the color on the surface of each lotus root slice is not changed; and the sanitary indexes of the products can meet the export requirements.
Description
Technical field
The invention belongs to the processing method of lotus rhizome, particularly preparing quick frozen lotus root slices.
Background technology
Lotus rhizome contains rich nutrient substances.Eating something rare lotus rhizome has clear and rich effect, and it is scorching or longly have dark sore person edible especially to be fit to health, is the health protection food of integration of drinking and medicinal herbs, and importer for paying attention to, requires it not destroy its nutritional labeling to the vegetal pole of lotus rhizome in process.Traditional processing method for quick-freezing adopts the mode of heating blanching to come sterilization, prevent enzymatic browning always, but heating can destroy the old branch of nutrition of lotus rhizome, and the commodity value of lotus rhizome is reduced.Keep nutriment in the lotus rhizome not run off and save production cost reducing energy resource consumption to reduce environmental pollution etc. being prior art an open question always.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, provide a kind of method that does not heat to produce quick frozen lotus root slices, reduced the loss of the original nutritional labeling of lotus rhizome, the microbiological indicator of product and the requirement that sanitary index can reach importer.
Technical scheme of the present invention is: a kind of preparing quick frozen lotus root slices, carry out as follows:
(1) silt is removed in the lotus rhizome cleaning;
(2) lotus rhizome being placed on 3 to 5 degree refrigerates under the temperature;
(3) lotus rhizome that will refrigerate soaking sterilization in bactericidal liquid;
(4) use the clear water rinsing;
(5) with lotus rhizome peeling, the section of peeling back;
(6) the lotus rhizome sheet is soaked in colour protecting liquid protect look;
(7) drop removes colour protecting liquid;
(8) will protect look through step (7) and handle lotus rhizome sheet soaking sterilization in bactericidal liquid
(9) the lotus rhizome sheet that step (8) was handled quick-frozen under temperature-30 degree is spent to-37;
(10) with refrigeration under-15 degree are spent to-20 after the lotus rhizome sheet packing of step (9) quick-frozen,
Get the finished product quick frozen lotus root slices.
The described sterilization soak time of described step (3) is 8-12 minute, bactericidal liquid by water, Vc, clorox by weight: water: Vc: clorox=100: 0.1-0.15: 0.027-0.033 is formulated.
The described colour protecting liquid of described step (6) is by water, sodium chloride, citric acid by weight: water: sodium chloride: citric acid=100: 2.5-3.5: 0.25-0.35 is formulated.
The described sterilization soak time of described step (8) is 9-11 minute, bactericidal liquid by water, citric acid, Vc, clorox by weight: water: citric acid: Vc: clorox=100: 0.26-0.36: 0.1-0.16: 0.017-0.023 is formulated.
Owing to adopted technique scheme, effectively overcome the shortcoming of the hot blanching of prior art, make lotus rhizome not brown stain in process, thus guaranteed the interior quality of quick frozen product and presentation quality simultaneously since this method manufacturing process do not use boiler saved the energy also reduced to environment pollution. below in conjunction with embodiment the present invention is further described:
The specific embodiment
Embodiment one
Bactericidal liquid preparation before the peeling: water: citric acid: Vc: clorox: 100: 0.1: 0.027
Peeling back bactericidal liquid preparation: water: citric acid: Vc: clorox: 100: 0.26: 0.1: 0.017
The configuration of colour protecting liquid: water: sodium chloride, citric acid=100: 1.5: 0.27
Make by following technological process:
Lotus rhizome raw material → refrigeration → water cleans out silt particle → 10 minutes → clear water of soaking sterilization rinsing → peeling in bactericidal liquid, section → soak and protect look → drop except that moisture content → soaking sterilization → quick-frozen → packing → refrigeration in colour protecting liquid.
Effect: quick frozen lotus root slices color and luster uniformity, no brown stain,, total number of bacteria (individual/gram)≤10000, excrement colibacillus group (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Embodiment two
Bactericidal liquid preparation before the peeling: water: citric acid: Vc: clorox: 100: 0.12: 0.03
Peeling back bactericidal liquid preparation: water: citric acid: Vc: clorox: 100: 0.31: 0.14: 0.02
The configuration of colour protecting liquid: water: sodium chloride, citric acid=100: 2: 0.31
Make by following technological process:
Lotus rhizome raw material → refrigeration → water cleans out silt particle → 10 minutes → clear water of soaking sterilization rinsing → peeling in bactericidal liquid, sheet → soak and protect look → drop except that moisture content → soaking sterilization → quick-frozen → packing → refrigeration in colour protecting liquid.
Effect: quick frozen lotus root slices color and luster uniformity, no brown stain, total number of bacteria (individual/gram)≤10000, excrement colibacillus group (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Embodiment three
Bactericidal liquid preparation before the peeling: water: citric acid: Vc: clorox: 100: 0.15: 0.033
Peeling back bactericidal liquid preparation: water: citric acid: Vc: clorox: 100: 0.36: 0.16: 0.023
The configuration of colour protecting liquid: water: sodium chloride, citric acid=100: 2.5: 0.35
Make by following technological process:
Lotus rhizome raw material → refrigeration → water cleans out silt particle, root hair → 10 minutes → clear water of soaking sterilization rinsing → peeling in bactericidal liquid, cuts off → soak in colour protecting liquid and protect look → drop except that moisture content → soaking sterilization → quick-frozen → packing → refrigeration.
Effect: quick frozen lotus root slices color and luster uniformity, no brown stain, total number of bacteria (individual/gram)≤10000, excrement colibacillus group (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Claims (4)
1. a preparing quick frozen lotus root slices is characterized in that with bright lotus rhizome be raw material, makes as follows:
(1) silt is removed in the lotus rhizome cleaning;
(2) lotus rhizome is placed under the 3-5 ℃ of temperature and refrigerates;
(3) lotus rhizome that will refrigerate soaking sterilization in bactericidal liquid;
(4) use the clear water rinsing;
(5) with lotus rhizome peeling, the section of peeling back;
(6) the lotus rhizome sheet is soaked in colour protecting liquid protect look;
(7) drop removes colour protecting liquid;
(8) will protect look through step (7) and handle lotus rhizome sheet soaking sterilization in bactericidal liquid
(9) the lotus rhizome sheet that step (8) was handled quick-frozen under temperature-30 degree is spent to-37;
(10) with refrigeration under-15 degree are spent to-20 after the lotus rhizome sheet packing of step (9) quick-frozen,
Get the finished product quick frozen lotus root slices.
2. preparing quick frozen lotus root slices according to claim 1, it is characterized in that the described sterilization soak time of step (3) is 8-12 minute, bactericidal liquid by water, Vc, clorox by weight: water: Vc: clorox=100: 0.1-0.15: 0.027-0.033 is formulated.
3. quick frozen lotus root preparation method according to claim 1 is characterized in that the described colour protecting liquid of step (6) by water, sodium chloride, citric acid by weight: water: sodium chloride; Citric acid=100: 2.5-3.5: 0.25-0.35 is formulated.
4. the preparation method of quick frozen lotus root according to claim 1, it is characterized in that the described sterilization soak time of step (8) is 9-11 minute, bactericidal liquid by water, citric acid, Vc, clorox by weight: water: citric acid: Vc: clorox=100: 0.26-0.36: 0.1-0.16: 0.017-0.023 is formulated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010172448A CN101816323A (en) | 2010-05-14 | 2010-05-14 | Method for preparing quick frozen lotus root slices |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010172448A CN101816323A (en) | 2010-05-14 | 2010-05-14 | Method for preparing quick frozen lotus root slices |
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| CN101816323A true CN101816323A (en) | 2010-09-01 |
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| CN201010172448A Pending CN101816323A (en) | 2010-05-14 | 2010-05-14 | Method for preparing quick frozen lotus root slices |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965860A (en) * | 2010-10-30 | 2011-02-09 | 绿田（福建）食品有限公司 | Method for processing quick-frozen fresh lotus |
| CN102669258A (en) * | 2012-05-31 | 2012-09-19 | 扬州天禾食品有限公司 | Production technique of quick-frozen sweet peppers |
| CN102885269A (en) * | 2012-09-11 | 2013-01-23 | 扬州天禾食品有限公司 | Continuous sterilization type poached underground root vegetable and processing technology thereof |
| CN103168832A (en) * | 2012-05-29 | 2013-06-26 | 徐州天马敬安食品有限公司 | Making method for quick-frozen lotus root slices |
| CN103238661A (en) * | 2013-05-24 | 2013-08-14 | 徐州天马敬安食品有限公司 | Manufacturing method of peeled onions |
| CN104305065A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of rose and lotus root crisp chips |
| CN104351322A (en) * | 2014-11-19 | 2015-02-18 | 苏州大福外贸食品有限公司 | Refrigerating and preserving method of lotuses |
| CN104585301A (en) * | 2015-01-08 | 2015-05-06 | 安徽华园食品有限公司 | Making process of quick-frozen lotus root slices |
| CN106376878A (en) * | 2016-09-07 | 2017-02-08 | 合肥元政农林生态科技有限公司 | Manufacturing method of salting lotus root slices |
| CN107594421A (en) * | 2017-10-30 | 2018-01-19 | 灵川县海洋乡欣源食品有限公司 | A kind of preparation method of carrot piece |
Citations (2)
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| CN1421153A (en) * | 2002-12-18 | 2003-06-04 | 胡传银 | Making process of quick-frozen Chinese yam |
| CN1640273A (en) * | 2004-11-30 | 2005-07-20 | 胡传银 | Method for preparing quick-freezing burdock |
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2010
- 2010-05-14 CN CN201010172448A patent/CN101816323A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1421153A (en) * | 2002-12-18 | 2003-06-04 | 胡传银 | Making process of quick-frozen Chinese yam |
| CN1640273A (en) * | 2004-11-30 | 2005-07-20 | 胡传银 | Method for preparing quick-freezing burdock |
Non-Patent Citations (3)
| Title |
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| 《农村百事通》 20021231 郭英 莲藕片的速冻保鲜 39 1-4 , 第14期 2 * |
| 《冷饮与速冻食品工业》 20001231 章焱广 等 速冻藕片 28-30 1-4 , 第2期 2 * |
| 《四川化工与腐蚀控制)》 20021231 李玉芳 二氯异氰尿酸钠的生产及应用 58-63 1-4 第5卷, 第4期 2 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965860A (en) * | 2010-10-30 | 2011-02-09 | 绿田（福建）食品有限公司 | Method for processing quick-frozen fresh lotus |
| CN101965860B (en) * | 2010-10-30 | 2012-04-18 | 绿田（福建）食品有限公司 | Method for processing quick-frozen fresh lotus |
| CN103168832A (en) * | 2012-05-29 | 2013-06-26 | 徐州天马敬安食品有限公司 | Making method for quick-frozen lotus root slices |
| CN102669258A (en) * | 2012-05-31 | 2012-09-19 | 扬州天禾食品有限公司 | Production technique of quick-frozen sweet peppers |
| CN102885269A (en) * | 2012-09-11 | 2013-01-23 | 扬州天禾食品有限公司 | Continuous sterilization type poached underground root vegetable and processing technology thereof |
| CN103238661A (en) * | 2013-05-24 | 2013-08-14 | 徐州天马敬安食品有限公司 | Manufacturing method of peeled onions |
| CN103238661B (en) * | 2013-05-24 | 2016-04-06 | 徐州天马敬安食品有限公司 | A kind of preparation method of removing the peel onion |
| CN104305065A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of rose and lotus root crisp chips |
| CN104351322A (en) * | 2014-11-19 | 2015-02-18 | 苏州大福外贸食品有限公司 | Refrigerating and preserving method of lotuses |
| CN104585301A (en) * | 2015-01-08 | 2015-05-06 | 安徽华园食品有限公司 | Making process of quick-frozen lotus root slices |
| CN106376878A (en) * | 2016-09-07 | 2017-02-08 | 合肥元政农林生态科技有限公司 | Manufacturing method of salting lotus root slices |
| CN107594421A (en) * | 2017-10-30 | 2018-01-19 | 灵川县海洋乡欣源食品有限公司 | A kind of preparation method of carrot piece |
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Application publication date: 20100901 |