CN102177956A - Method for making quick-frozen yam pieces - Google Patents
Method for making quick-frozen yam pieces Download PDFInfo
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- CN102177956A CN102177956A CN2011101621710A CN201110162171A CN102177956A CN 102177956 A CN102177956 A CN 102177956A CN 2011101621710 A CN2011101621710 A CN 2011101621710A CN 201110162171 A CN201110162171 A CN 201110162171A CN 102177956 A CN102177956 A CN 102177956A
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Abstract
The invention discloses a method for making quick-frozen yam pieces. The main technical scheme comprises the following steps of: cleaning yams, immersing the yams in a sterilization liquid for 12-15 min, peeling the yams, chopping the yams into pieces, immersing the yam pieces in a color protecting liquid for 8-10 min to protect color, immersing the yam pieces in the sterilization liquid again for 8-12 min, quickly freezing the yam pieces at the temperature of subzero 31 DEG C to subzero 37 DEG C, coating the yam pieces with water glaze, and packaging and refrigerating the yam pieces to obtain the finished product of the yam pieces. The method provided by the invention has the advantage of simple production process and is easy to popularize; and the microbiological indicator of the product meets export requirements.
Description
Technical field
The invention belongs to the processing method of Chinese yam, particularly the preparation method of quick freezed yam piece.
Background technology
Chinese yam, having high health care is worth, but invigorating the spleen, tonifying lung, reinforce the kidney, benefit is smart, " book on Chinese herbal medicine is through reading " claims: " Chinese yam energy kidney tonifying, essence replenishing; smart rule is cloudy strong; order is bright; ear acute hearing ", be exactly the health protection vegetables of integration of drinking and medicinal herbs since ancient times, mucilaginous substance in the Chinese yam is the complex of polysaccharide and protein, this mucilaginous substance can be regulated the immune coefficient of human body, build up resistance, not only have abundant nutritive value, and have antiviral, the anti-ageing effect of waiting for a long time, importer is very paid attention to the mucilaginous substance of Chinese yam, therefore should take suitable processing method to reduce mucilaginous influence in the Chinese yam in process.Patent of invention (a kind of preparation method ZL02148599.2 of quick freezed yam) has adopted the method for non-heating to produce quick freezed yam and has solved the problems referred to above effectively, it is to have selected new sterilization, colour protecting liquid prescription for use that the present invention distinguishes with it, optimized production technology, having cancelled the secondary in the production technology freezes, reduced energy resource consumption, reduced production cost, product has reached export standard.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, a kind of processing method that makes Chinese yam keep original mucilaginous substance viscosity in process and make not brown stain of color and luster is provided.
Technical scheme of the present invention is: a kind of preparation method of quick freezed yam piece, carry out as follows:
(1) earth is removed in the Chinese yam cleaning;
(2) Chinese yam that will clean soaking sterilization in bactericidal liquid;
(3) with Chinese yam peeling, peeling back stripping and slicing;
(4) the Chinese yam piece is soaked in colour protecting liquid protect look;
(5) with Chinese yam piece soaking sterilization in bactericidal liquid of step (4) gained;
(6) with the Chinese yam of step (5) gained in the quick-frozen to-37 degree of temperature-31 degree;
(7) Chinese yam of quick-frozen is put into preservation liquid plating water glaze;
(8) the Chinese yam piece with step (7) gained refrigerates to-20 degree at-15 degree, and the quick freezed yam piece gets product.
The described sterilization soak time of described step (2) is 12-15 minute, bactericidal liquid by water, salt, clorox, by weight: water: salt: clorox=100:2.0-4.0:0.018-0.022 is formulated.
Described step (4) is described, and to protect the look time be 8-10 minute, colour protecting liquid by water, DCCNa, sodium isoascorbate, by weight: water: DCCNa: sodium isoascorbate=100:0.008-0.0012:0.08-0.14 is formulated.
The described sterilization soak time of described step (5) is 8-12 minute, bactericidal liquid by water, natrium citricum, sodium isoascorbate, DCCNa, by weight: water: natrium citricum: sodium isoascorbate: DCCNa=100:0.015-0.021:0.007-0.013:0.018-0.022 is formulated.
The described Chinese yam piece of described step (7) plating water glaze in preserving liquid is to soak to take out in 5 seconds in preserving liquid; Preserve liquid by water, citric acid, Vc, clorox by weight: water: citric acid: clorox Vc=100:0.17-0.3:0.07-0.13:0.006-0.008 is formulated.
Owing to adopted technique scheme, effectively overcome the shortcoming of prior art, make Chinese yam not brown stain in process, do not reduce viscosity, guaranteed the interior quality and the presentation quality of quick frozen product., the present invention is further described below in conjunction with embodiment.
The specific embodiment
Embodiment one:
Bactericidal liquid preparation before the peeling: water: salt: clorox=100:4.0:0.022;
Peeling back bactericidal liquid preparation: water: natrium citricum: sodium isoascorbate: DCCNa=100:0.021:0.013:0.022;
The configuration of colour protecting liquid: water: DCCNa: sodium isoascorbate=100:0.0012:0.14;
The configuration of the liquid of preserving: water: citric acid: clorox Vc=100:0.3:0.13:0.008;
Make by following technological process:
Chinese yam water cleans to be removed earth → 15 minutes → peeling → cut-outs of soaking sterilization in bactericidal liquid → soak and protected 10 minutes → quick-frozen of look → soaking sterilization (31 ℃ to-37 ℃) → put into preservation liquid in 10 minutes and pulled out in 5 seconds and be plating water glaze → packing and refrigerate (15 ℃ to-20 ℃) in colour protecting liquid;
Effect: quick freezed yam piece white, viscosity is constant, viscosity 〉=1.8Pa.s, total number of bacteria (individual/gram)≤1000, Escherichia coli (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Embodiment two:
Bactericidal liquid preparation before the peeling: water: salt: clorox=100:2.0:0.018;
Peeling back bactericidal liquid preparation: water: natrium citricum: sodium isoascorbate: DCCNa=100:0.015:0.007:0.018;
The configuration of colour protecting liquid: water: DCCNa: sodium isoascorbate=100:0.008:0.08;
Preserve the configuration of liquid: water: citric acid: clorox Vc=100:0.17:0.07:0.006;
Make by following technological process:
Chinese yam cleaning → 12 minutes → peeling → cut-out of soaking sterilization in bactericidal liquid → in colour protecting liquid is soaked and was protected 8 minutes → quick-frozen of look → soaking sterilization (31 ℃ to-37 ℃) → put in 8 minutes and preserve liquid and pulled out in 5 seconds and be plating water glaze → packing and refrigerate (15 ℃ to-20 ℃);
Effect: quick freezed yam piece white, viscosity is constant, viscosity 〉=1.8Pa.s, total number of bacteria (individual/gram)≤1000, Escherichia coli (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Embodiment three:
Bactericidal liquid preparation before the peeling: water: salt: clorox=100:3.0:0.02;
Peeling back bactericidal liquid preparation: water: natrium citricum: sodium isoascorbate: DCCNa=100:0.016:0.01:0.02;
The configuration of colour protecting liquid: water: DCCNa: sodium isoascorbate=100:0.01:0.012;
The configuration of the liquid of preserving: water: citric acid: clorox Vc=100:0.185:0.1:0.007;
Make by following technological process:
Chinese yam is cleaned out earth, root hair → 13.5 minutes → clear water of soaking sterilization rinsing → peeling → cut-out in bactericidal liquid → soak and protects 9 minutes → drop of look and remove 9 minutes → quick-frozen of moisture content → soaking sterilization (31 ℃ to-37 ℃) → put into and preserve liquid and pulled out in 5 seconds and be plating water glaze → packing and refrigerate (15 ℃ to-20 ℃) in colour protecting liquid;
Effect: quick freezed yam piece white, viscosity is constant, viscosity 〉=1.8Pa.s, total number of bacteria (individual/gram)≤1000, Escherichia coli (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Claims (5)
1. the preparation method of a quick freezed yam piece, carry out as follows:
(1) earth is removed in the Chinese yam cleaning;
(2) Chinese yam that will clean soaking sterilization in sterilization, colour protecting liquid;
(3) with Chinese yam peeling, peeling back stripping and slicing;
(4) the Chinese yam piece is soaked in colour protecting liquid protect look;
(5) with Chinese yam piece soaking sterilization in bactericidal liquid of step (4) gained
(6) with the Chinese yam of step (5) gained in the quick-frozen to-37 degree of temperature-31 degree;
(7) Chinese yam of quick-frozen is put into preservation liquid plating water glaze;
(8) the Chinese yam piece with step (7) gained refrigerates to-20 degree at-15 degree, gets finished product quick freezed yam piece.
2. according to the described quick freezed yam preparation method of claim 1, it is characterized in that the described sterilization soak time of step (2) is 12-15 minute, bactericidal liquid by water, salt, clorox, by weight: water: salt: clorox=100:2.0-4.0:0.018-0.022 is formulated.
3. according to the preparation method of the described quick freezed yam piece of claim 1, it is characterized in that described to protect the look time be 8-10 minute to step (4), colour protecting liquid by water, DCCNa, sodium isoascorbate, by weight: water: DCCNa: sodium isoascorbate=100:0.008-0.0012:0.08-0.14 is formulated.
4. according to the preparation method of the described quick freezed yam piece of claim 1, it is characterized in that the described sterilization soak time of step (5) is 8-12 minute, bactericidal liquid by water, natrium citricum, sodium isoascorbate, DCCNa, by weight: water: natrium citricum: sodium isoascorbate: DCCNa=100:0.015-0.021:0.007-0.013:0.018-0.022 is formulated.
5. according to the preparation method of the described quick freezed yam piece of claim 1, it is characterized in that the described Chinese yam piece of step (7) plating water glaze in preserving liquid is to soak to take out in 5 seconds in preserving liquid; Preserve liquid by water, citric acid, Vc, clorox by weight=water: citric acid: clorox Vc=100:0.17-0.3:0.07-0.13:0.006-0.008 is formulated.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101621710A CN102177956B (en) | 2011-06-16 | 2011-06-16 | Method for making quick-frozen yam pieces |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101621710A CN102177956B (en) | 2011-06-16 | 2011-06-16 | Method for making quick-frozen yam pieces |
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| CN102177956A true CN102177956A (en) | 2011-09-14 |
| CN102177956B CN102177956B (en) | 2013-05-08 |
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| CN2011101621710A Expired - Fee Related CN102177956B (en) | 2011-06-16 | 2011-06-16 | Method for making quick-frozen yam pieces |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103251007A (en) * | 2013-05-29 | 2013-08-21 | 徐州天马敬安食品有限公司 | Preparation method of frozen yam pulp |
| CN104304413A (en) * | 2014-11-18 | 2015-01-28 | 苏州大福外贸食品有限公司 | Method for processing quick-frozen gynura bicolor |
| CN104365828A (en) * | 2014-10-14 | 2015-02-25 | 山东农业大学 | Method for preventing novel browning of fresh-cut Chinese yam |
| CN109105473A (en) * | 2018-08-06 | 2019-01-01 | 徐州天马敬安食品有限公司 | A kind of production method exporting quick freezed yam |
| CN109122840A (en) * | 2018-08-06 | 2019-01-04 | 徐州天马敬安食品有限公司 | A kind of production method of quick-frozen iron rod yam |
| CN111480533A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing export quick-frozen green asparagus |
| CN111480532A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing export quick-frozen white asparagus |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1421153A (en) * | 2002-12-18 | 2003-06-04 | 胡传银 | Making process of quick-frozen Chinese yam |
| CN1475144A (en) * | 2002-08-12 | 2004-02-18 | 山西仙塔食品工业集团有限公司 | Yam quick forzen processing technology |
| CN1613365A (en) * | 2004-11-30 | 2005-05-11 | 胡传银 | Production for quick-freezing Chinese yam powder |
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2011
- 2011-06-16 CN CN2011101621710A patent/CN102177956B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475144A (en) * | 2002-08-12 | 2004-02-18 | 山西仙塔食品工业集团有限公司 | Yam quick forzen processing technology |
| CN1421153A (en) * | 2002-12-18 | 2003-06-04 | 胡传银 | Making process of quick-frozen Chinese yam |
| CN1613365A (en) * | 2004-11-30 | 2005-05-11 | 胡传银 | Production for quick-freezing Chinese yam powder |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103251007A (en) * | 2013-05-29 | 2013-08-21 | 徐州天马敬安食品有限公司 | Preparation method of frozen yam pulp |
| CN103251007B (en) * | 2013-05-29 | 2016-07-27 | 徐州天马敬安食品有限公司 | A kind of manufacture method of frozen yam slurry |
| CN104365828A (en) * | 2014-10-14 | 2015-02-25 | 山东农业大学 | Method for preventing novel browning of fresh-cut Chinese yam |
| CN104365828B (en) * | 2014-10-14 | 2017-02-15 | 山东农业大学 | Method for preventing novel browning of fresh-cut Chinese yam |
| CN104304413A (en) * | 2014-11-18 | 2015-01-28 | 苏州大福外贸食品有限公司 | Method for processing quick-frozen gynura bicolor |
| CN109105473A (en) * | 2018-08-06 | 2019-01-01 | 徐州天马敬安食品有限公司 | A kind of production method exporting quick freezed yam |
| CN109122840A (en) * | 2018-08-06 | 2019-01-04 | 徐州天马敬安食品有限公司 | A kind of production method of quick-frozen iron rod yam |
| CN111480533A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing export quick-frozen green asparagus |
| CN111480532A (en) * | 2019-01-27 | 2020-08-04 | 徐州山崎农产品技术研发有限公司 | Method for preparing export quick-frozen white asparagus |
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| CN102177956B (en) | 2013-05-08 |
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Owner name: XUZHOU J.A TIANMA FOOD CO., LTD. Free format text: FORMER OWNER: XUZHOU JIANHUA FOOD CO., LTD. Effective date: 20120810 |
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Effective date of registration: 20120810 Address after: 221004 Jiangsu city of Xuzhou province Peixian Jing An Zhen Da Han Kou Applicant after: Xuzhou J.A Tianma Food Co., Ltd. Address before: 221004, Jiangsu, Xuzhou province Copper Mt. Liu Zhen new mining road Applicant before: Xuzhou Jianhua Food Co., Ltd. |
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