CN102047945A - Yam freezing technology - Google Patents

Abstract

The invention relates to a vegetable freezing technology, in particular to a yam quick-freezing technology which belongs to the technical field of deep processing of farm and sideline products. The technology comprises measures of collecting raw materials, treating the raw materials, packaging and the like, pretreatment, low-temperature monomer quick freezing, low-temperature packaging and warehousing are sequentially carried out on yam, and a finished product is white with slight straw yellow, has peculiar taste and flavor, has no peculiar smell and can meet the market demands at home and abroad and simultaneously improve the income of peasants.

Description

The Chinese yam Refrigeration Technique

Technical field

The present invention relates to a kind of vegetables Refrigeration Technique, specifically relate to a kind of Yam quick forzen technology, belong to agricultural byproducts deep process technology field.

Background technology

In recent years, people more and more pay attention to the food-safety problem on the dining table, especially pay attention to the variation and the nutrition of food, nutritive yam is worth high, purposes is wide, edible can be done Chinese herbal medicine, the medical book record, and Chinese yam removes the fever and chills perverse trend, tonifying middle-Jiao and Qi, longue meat is obeyed normal hearing and eyesight for a long time, so demand constantly increases on the market, Chinese yam is also very big as special vegetable export processing amount, product is mainly sold with fresh-keeping, dehydration and can form, but the processing means of Chinese yam also rest on the original basis at present, has directly influenced the Chinese yam outlet and the backwoodsman market supply and demand.

Summary of the invention

The objective of the invention is for overcoming above-mentioned the deficiencies in the prior art part, a kind of Yam quick forzen technology is provided, this technology comprises measures such as adopting raw material is gathered, raw material processing, packing, make Chinese yam through pre-treatment, and by the low temperature individual quick freezing, the low temperature packing is put in storage then, finished product is white in color, show slightly faint yellow, have distinctive flavour and local flavor, free from extraneous odour.

The present invention realizes with following technical scheme: a kind of Yam quick forzen technology is characterized in that: this technology comprises that raw material is gathered, raw material processing, packing etc., specifically carries out as follows:

(1) raw material is gathered, stored: after raw material was gathered, at temperature 2-4 ℃, relative air humidity was 80%-85%, and period of storage is 2-3 month;

(2) raw material is handled: the silt on Chinese yam surface is cleaned the back peeling, be cut into the disk of thick 0.8-1.0cm, in time put in the colour protecting liquid, clean up after 20-40 minute, put in the blanching machine, water temperature is 95-100 ℃, and the time is 1-1.5 second;

(3) cooling: take falling temperature method twice, with the running water cooling, adopt 0 ℃ water quench for the second time for the first time, the moisture with the yam slice surface drains then;

(4) quick freezing: is-40～-45 ℃ with the Chinese yam of step (3) in the evaporating temperature of cooling flow, and the cooler room temperature maintains under the state below-33 ℃ to be freezed, and the time is 12-15 second;

(5) Chinese yam of step (4) is packed under-10 ℃ of low temperature, and in time send into freezer.

Advantage of the present invention is: this technology comprises measures such as adopting raw material is gathered, raw material processing, packing, make Chinese yam through pre-treatment, and by the low temperature individual quick freezing, the low temperature packing is put in storage then, finished product is white in color, shows slightly faint yellow, have distinctive flavour and local flavor, free from extraneous odour has improved peasant's income when satisfying the demand of domestic and international market.

The specific embodiment

Below in conjunction with embodiment the present invention is described in further detail:

A kind of Yam quick forzen technology, this technology comprise that raw material is gathered, raw material processing, packing etc., specifically carry out as follows:

(1) raw material is gathered, stored: after raw material was gathered, at temperature 2-4 ℃, relative air humidity was 80%-85%, and period of storage is 2-3 month;

(2) raw material is handled: the silt on Chinese yam surface is cleaned the back peeling, be cut into the disk of thick 0.8-1.0cm, in time put in the colour protecting liquid, clean up after 20-40 minute, put in the blanching machine, water temperature is 95-100 ℃, and the time is 1-1.5 second;

(3) cooling: take falling temperature method twice, with the running water cooling, adopt 0 ℃ water quench for the second time for the first time, the moisture with the yam slice surface drains then;

(4) quick freezing: is-40～-45 ℃ with the Chinese yam of step (3) in the evaporating temperature of cooling flow, and the cooler room temperature maintains under the state below-33 ℃ to be freezed, and the time is 12-15 second;

(5) Chinese yam of step (4) is packed under-10 ℃ of low temperature, and in time send into freezer.

Claims (1)

1. Yam quick forzen technology is characterized in that: this technology comprises that raw material is gathered, raw material processing, packing etc., specifically carries out as follows:

(1) raw material is gathered, stored: after raw material was gathered, at temperature 2-4 ℃, relative air humidity was 80%-85%, and period of storage is 2-3 month;

(2) raw material is handled: the silt on Chinese yam surface is cleaned the back peeling, be cut into the disk of thick 0.8-1.0cm, in time put in the colour protecting liquid, clean up after 20-40 minute, put in the blanching machine, water temperature is 95-100 ℃, and the time is 1-1.5 second;

(3) cooling: take falling temperature method twice, with the running water cooling, adopt 0 ℃ water quench for the second time for the first time, the moisture with the yam slice surface drains then;

(4) quick freezing: is-40～-45 ℃ with the Chinese yam of step (3) in the evaporating temperature of cooling flow, and the cooler room temperature maintains under the state below-33 ℃ to be freezed, and the time is 12-15 second;

(5) Chinese yam of step (4) is packed under-10 ℃ of low temperature, and in time send into freezer.