CN102524366B - Method for manufacturing quick-frozen taros - Google Patents
Method for manufacturing quick-frozen taros Download PDFInfo
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- CN102524366B CN102524366B CN201210031217XA CN201210031217A CN102524366B CN 102524366 B CN102524366 B CN 102524366B CN 201210031217X A CN201210031217X A CN 201210031217XA CN 201210031217 A CN201210031217 A CN 201210031217A CN 102524366 B CN102524366 B CN 102524366B
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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
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Abstract
The invention discloses a method for manufacturing quick-frozen taros, which can be used for carrying out quick-freezing and fresh-keeping on the taros by applying the methods of early-stage sterilization, continuous steam cooking, sterile cold-air cooling and individual quick-freezing on the basis of improving the safety and continuity of processing, so that the quality of the quick-frozen taros can be improved, and the prepared quick-frozen taros are not easily aged, do not easily go bad and are complete in the organization structure and easy to cook.
Description
Technical field
The present invention relates to a kind of agro-processing technology, relate to a kind of preparation method of frozen taro particularly.
Background technology
Taro belongs to Alismatales, Araeceae, and have another name called blue or green taro, taro are a kind of perennial tuberous plants.Originate in India, in China, Zhujiang River basin and Taiwan Province's plantation are maximum, take second place in the Yangtze river basin, and also there is plantation in other provinces and cities.Be rich in multiple compositions such as protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, nicotinic acid, vitamin C, B family vitamin, saponin, mineral matter in the taro; In the contained mineral matter of taro, the content of fluorine is higher, the effect that have the preventing decayed tooth that cleans the teeth, takes care of one's teeth; Taro contains a kind of mucus albumen, can produce immunoglobulin (Ig) after being absorbed by the body, or claims antibody globulin, can improve the resistance of body, so the traditional Chinese medical science thinks that taro can detoxify, the carbuncle pyogenic infections of human body is comprised bitterly that the cancer poison has suppress to clear up effect, can be used to illnesss such as anti-curing oncoma and scrofula; Taro is basic food, and the acidic materials that accumulate in the energy and in the body are adjusted the acid-base balance of human body, and the effect that produces beautifying face and moistering lotion, pitch-black hair also can be used to prevent and treat hyperchlorhydria; Taro contains abundant mucus saponin and various trace elements, can help body to correct physically different that microelement deficiencies cause, and can improve a poor appetite simultaneously, helps digest, so but the traditional Chinese medical science is thought the taro tonifying middle-Jiao and Qi.Dasheen nutrient enriches delicious and has various health care functions, by broad masses are liked.
The converted products of taro has many types at present, and taro powder, taro mud filling, taro bar, peeling taro and taro fourth etc. are arranged.With the quickening pace of modern life, people prefer the semi-finished product that boils, and frozen taro fourth or taro bar will more and more be paid close attention to and favor.Traditional taro fourth processing technology for quickly freezing and refreshing comprises peeling, stripping and slicing, boiling, nature or artificial cooling, low-temperature quick-freezing, packing, cryopreservation.This technology can be carried out fresh-keeping on certain degree to taro, but in continuity production and quality and security certain limitation is arranged, and microbial contamination and rotten etc. might occur being difficult for boiling because of starch aging.The patent No. is the processing method that 02126766.9 patent of invention discloses a kind of quick-freezing fresh-keeping of taro bar, digesting technoloy has wherein adopted food steamer to carry out vapour cooking, working (machining) efficiency is low, and is difficult for instant control, this just caused can't serialization processing and boiling excessive; Nature or artificial cooling are adopted in cooling in this patent, though simple to operate, processing cost is low, is easy to microbial contamination, thereby causes micro organism quantity to exceed standard, and security is poor; The method of freezing that this patent adopts also has certain limitation, it is the taro bar to be positioned in-18 ℃ of freezing equipments freeze 30min, make the sclerosis of taro bar surface be convenient to packing, but a shortcoming is arranged, be exactly that freeze-off time is more long, age of starch is more serious, is subjected to the possibility of microbial contamination just more big, cause quality to descend, mouthfeel is poor; At last this patent do not carry out early stage the bacteria reducing operation and processing in control of microorganisms, problem such as will cause micro organism quantity to exceed standard, security is poor.
Therefore, need provide a kind of preparation method of frozen taro, make that the taro mouthfeel make is good, pollution-free, it is aging, not perishable to be difficult for, institutional framework is intact, easily boil, make working (machining) efficiency height, security good simultaneously.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of preparation method of frozen taro.This technology is on the basis of improving processing safety and serialization, the method of bacteria reducing in early stage, continuous type steam boiling, the cooling of aseptic cold wind and individual quick freezing of using is carried out quick-freezing fresh-keeping to taro, improved the quality of frozen taro, that the frozen taro that makes is difficult for is aging, not perishable, institutional framework is intact, easily boil.
For solving the problems of the technologies described above, the invention provides a kind of preparation method of frozen taro, may further comprise the steps:
(1) raw material is selected, cleans, is sterilized;
(2) continuous type steam boiling: taro is steamed 3～5min at the tunnel precooker, and the thickness that feeds intake is 3～4cm, and vapor (steam) temperature is 100～101 ℃;
(3) aseptic cold wind cooling: with taro at aseptic, logical ozone and keep being cooled to 15～20 ℃ under the condition of 10～12 ℃ of temperature;
(4) individual quick freezing: with cooled taro quick-frozen 15～18min under the condition of temperature≤-25 ℃, obtain goods.
In actual fabrication, after preferably raw material was gathered the same day, the selected qualified processing factory that transports to immediately was to guarantee the freshness of raw material.Before handling taro, at first use silt and the taro hair of hairbrush cleaning machine flush away taro.
Preferably, three step sterilizations are adopted in the sterilization in the described step (1):
Soaking disinfection at first, for the first time: soak taro with 250～350ppm javelle water, 15～25min sterilizes;
Peeling;
Secondly, soaking disinfection for the second time: soak taro with 50～80ppm javelle water, 25～35min sterilizes;
Taro is cut;
At last, soaking disinfection for the third time: soak taro with 80～120ppm chlorine dioxide disinfection liquid, sterilization 10～35min.
After sterilization is finished, taro can be diced or slitting according to instructions for use.
Preferably, the water of serviceability temperature≤10 ℃ preparation chlorine dioxide disinfection liquid can allow the more abundant of disinfective action performance like this.
Can use other conventional sterilization methods that taro is carried out disinfection, the taro better quality that sterilization method of the present invention makes the present invention.
Described peeling is the two that cuts taro with stainless steel knife, removes the skin of taro again with peeler.Soak putting into water immediately after the taro peeling, with anti-oxidation.The purpose that taro is cut mainly is to check that taro inside has or not rotten; Usually with whole taro to cutting, in case that the taro centre has is rotten, also is convenient to road, the back operation of dicing and conveniently dices or slitting.
Aseptic cold wind cooling is to carry out in different workshops with described step (3) in described step (2) continuous type steam boiling.
Described step (4) monomer is freezing to be to be tiled on the guipure surface of tunnel type guipure single quick-freezing machine (being the fluidization instant freezer) through taro fourth or the taro bar of precooling, quick-frozen 15～18min under the condition of temperature≤-25 ℃.
Further, the present invention comprises that also step (5) lamp box selects: the discharging of instant freezer directly is transferred to chooses defective products and foreign material on the conveyer belt, be transported to then on the lamp box cull board, select foreign material that are difficult for seeing at conveyer belt etc.; It is that the dress fluorescent lamp forms the lamp box cull board below lucite that described lamp box is selected, and goods pass through on glass, can be clear that the thing (product defective and tiny foreign material) of any different colours.
The taro fourth that to select through lamp box or taro bar through weigh packing, metal detection, go into freezer, control temperature of ice house≤-18 ℃.
The invention has the advantages that:
1, compare with traditional diamond-making technique, product quality of the present invention and security are significantly improved.The present invention uses bacteria reducing in early stage operation, has also used the type of cooling that cold wind, uviol lamp combine with the ozone three, and the individual quick freezing technology, cools off in sterile workshop, has guaranteed that product is not perishable mouldy, safe; The application of individual quick freezing makes the aging of taro starch alleviate greatly, and can keep original institutional framework better, easily boils, and mouthfeel is better.
2, the present invention adopts three sterilizations, and the concentration of the thimerosal of use is all different; At first, pretreated raw material is carried out the high concentration sterilization, raw material contains a large amount of microorganisms when being unearthed from the field, coliform particularly, the concentration of thimerosal strengthened so that sufficiently sterilised, in addition, this link disinfective action is in the crust of taro, back road is removed the peel operation and multiple tracks matting in addition, therefore residual thimerosal can not brought in the final finished; Secondly, after the raw material peeling, sterilize with low concentration, long period, mainly be to prevent peeler's hand and the Work tool sterilization is not in place causes cross pollution, and sterilization is after peeling for the second time, so use the thimerosal of low concentration, in case residual, namely sterilization is less residual fully again; At last, intersect to use chlorine dioxide disinfection liquid to handle again, not using javelle water is in order to prevent the residual of chlorine, and chlorine dioxide is to except unexpected other killing bacteria better effects if of coliform, do not have residually again, purpose is farthest to sterilize and avoid thimerosal residual.
But 3 serializations processing, the production efficiency height.The present invention has adopted continuous type steam to carry out boiling, can continuously process, and can recycle steam effectively simultaneously, and be easy to instant control, prevents that boiling is excessive.Present vapour cooking equipment mainly contains tunnel precooker, cylinder precooker and steamer; From the product design angle, the cylinder precooker can cause taro fourth gross distortion, even becomes taro mud; From production efficiency and energy-conservation angle, the production efficiency of steamer is slow; In addition, blanching equipment can not be used for the processing of taro fourth, can cause the gelatinization of taro fourth, has also lost the original local flavor of product simultaneously.Therefore, the application of tunnel precooker both can keep outward appearance and original local flavor of product well, can enhance productivity again.
4, the present invention at first uses aseptic cold wind cooling taro, and the energy consumption that it can suppress the growth of microorganism and alleviate instant freezer in the next step increases the output of instant freezer.
5, taro of the present invention carries out lamp box and selects behind individual quick freezing, can more effectively make the operator see foreign matter in the product clearly, thereby guarantees the food security of taro.
The specific embodiment
Further specify below in conjunction with the present invention of embodiment.
Embodiment 1
A kind of preparation method of frozen taro may further comprise the steps:
(1) raw material is selected: after the base raw material was gathered the same day, the selected qualified processing factory that transports to immediately was to guarantee the freshness of raw material;
(2) clean: with hairbrush cleaning machine flush away silt and taro hair;
(3) soaking disinfections: carry out soaking disinfection 20min with the 250ppm javelle water;
(4) peeling: cut taro two with stainless steel knife, again with the peeler peeling, and put into clear water immediately and soak, anti-oxidation, check whether peeling is totally qualified, defective should doing over again;
(5) secondary soaking disinfection: carry out soaking disinfection 30min with the 50ppm javelle water;
(6) double cutting: whole taro to cutting, in case that the taro centre has is rotten, also is convenient to road, the back operation of dicing and conveniently dices;
(7) three soaking disinfections: the 100ppm chlorine dioxide disinfection liquid soaking disinfection 30min of the taro piece after the cutting, chlorine dioxide disinfection liquid should be prepared with the frozen water below 10 ℃;
(8) dice: cut out the square that specification is 0.8cm * 0.8cm with stainless steel knife;
(9) continuous type steam boiling: the tiling of taro fourth is placed into tunnel precooker (Longhai City's good fortune connection food machinery Co., Ltd) lining, and digestion time is 3～5min, and the thickness that feeds intake is 3～4cm, and vapor (steam) temperature is 100～101 ℃, and material must tile evenly;
(10) aseptic cold wind cooling: the taro fourth after the boiling is transported to relatively independent aseptic cool stream waterline workshop, and the control room temperature feeds ozone at 10 ℃, is cooled to 15 ℃;
(11) individual quick freezing: will be tiled in through the taro fourth of precooling on the guipure surface of tunnel type guipure single quick-freezing machine, ℃ quick-frozen 15～18min in temperature≤-25, discharging product center temperature reaches below-18 ℃;
(12) lamp box is selected: in the discharging opening make-up room of sealing, the instant freezer discharging is directly chosen defective products and foreign material at conveyer belt, be transported to then on the lamp box cull board, select the foreign material that are difficult for seeing at conveyer belt etc. at the lamp box cull board;
(13) the taro fourth after the quick-frozen is through weighing packing, metal detection, warehouse-in, and temperature of ice house is controlled below-18 ℃.
Embodiment 2
A kind of preparation method of frozen taro may further comprise the steps:
(1) raw material is selected: after the base raw material was gathered the same day, the selected qualified processing factory that transports to immediately was to guarantee the freshness of raw material;
(2) clean: with hairbrush cleaning machine flush away silt and taro hair;
(3) soaking disinfections: carry out soaking disinfection 15min with the 350ppm javelle water;
(4) peeling: cut taro two with stainless steel knife, again with the peeler peeling, and put into clear water immediately and soak, anti-oxidation, check whether peeling is totally qualified, defective should doing over again;
(5) secondary soaking disinfection: carry out soaking disinfection 25min with the 80ppm javelle water;
(6) double cutting: whole taro to cutting, in case that the taro centre has is rotten, also is convenient to road, the back operation of dicing and conveniently dices;
(7) three soaking disinfections: the 80ppm chlorine dioxide disinfection liquid soaking disinfection 10min of the taro piece after the cutting, chlorine dioxide disinfection liquid is prepared with the frozen water below 10 ℃;
(8) dice: cut out the square that specification is 0.6cm * 0.6cm with stainless steel knife;
(9) continuous type steam boiling: the tiling of taro fourth is placed into tunnel precooker (Longhai City's good fortune connection food machinery Co., Ltd) lining, and digestion time is 3min, and the thickness that feeds intake is 3～4cm, and vapor (steam) temperature is 100～101 ℃, and material must tile evenly;
(10) aseptic cold wind cooling: the taro fourth after the boiling is transported to relatively independent aseptic cool stream waterline workshop, and the control room temperature feeds ozone at 12 ℃, is cooled to 20 ℃;
(11) individual quick freezing: will be tiled on the guipure surface of tunnel type guipure single quick-freezing machine ℃ quick-frozen 15min in temperature≤-25 through the taro fourth of precooling;
(12) lamp box is selected: in the discharging opening make-up room of sealing, the instant freezer discharging is directly chosen defective products and foreign material at conveyer belt, be transported to then on the lamp box cull board, select the foreign material that are difficult for seeing at conveyer belt etc. at the lamp box cull board;
(13) the taro fourth after the quick-frozen is through weighing packing, metal detection, warehouse-in, and temperature of ice house is controlled below-18 ℃.
Embodiment 3
A kind of preparation method of frozen taro may further comprise the steps:
(1) raw material is selected: after the base raw material was gathered the same day, the selected qualified processing factory that transports to immediately was to guarantee the freshness of raw material;
(2) clean: with hairbrush cleaning machine flush away silt and taro hair;
(3) soaking disinfections: carry out soaking disinfection 25min with the 300ppm javelle water;
(4) peeling: cut taro two with stainless steel knife, again with the peeler peeling, and put into clear water immediately and soak, anti-oxidation, check whether peeling is totally qualified, defective should doing over again;
(5) secondary soaking disinfection: carry out soaking disinfection 35min with the 60ppm javelle water;
(6) double cutting: whole taro to cutting, in case that the taro centre has is rotten, also is convenient to road, the back operation of dicing and conveniently dices;
(7) three soaking disinfections: the 120ppm chlorine dioxide disinfection liquid soaking disinfection 35min of the taro piece after the cutting, chlorine dioxide disinfection liquid is prepared with the frozen water below 10 ℃;
(8) dice: cut out the piece that specification is 0.8cm * 1.0cm with stainless steel knife;
(9) continuous type steam boiling: the tiling of taro fourth is placed into tunnel precooker (Longhai City's good fortune connection food machinery Co., Ltd) lining, and digestion time is 5min, and the thickness that feeds intake is 3～4cm, and vapor (steam) temperature is 100～101 ℃, and material must tile evenly;
(10) aseptic cold wind cooling: the taro fourth after the boiling is transported to relatively independent aseptic cool stream waterline workshop, and the control room temperature feeds ozone at 11 ℃, is cooled to 18 ℃;
(11) individual quick freezing: will be tiled on the guipure surface of tunnel type guipure single quick-freezing machine ℃ quick-frozen 18min in temperature≤-25 through the taro fourth of precooling;
(12) lamp box is selected: in the discharging opening make-up room of sealing, the instant freezer discharging is directly chosen defective products and foreign material at conveyer belt, be transported to then on the lamp box cull board, select the foreign material that are difficult for seeing at conveyer belt etc. at the lamp box cull board;
(13) the taro fourth after the quick-frozen is through weighing packing, metal detection, warehouse-in, and temperature of ice house is controlled below-18 ℃.
Comparative Examples
(1) raw material is selected: after the base raw material was gathered the same day, the selected qualified processing factory that transports to immediately was to guarantee the freshness of raw material;
(2) clean: with hairbrush cleaning machine flush away silt and taro hair;
(3) with 100ppm javelle water sterilization taro;
(4) peeling: cut taro two with stainless steel knife, again with the peeler peeling, and put into clear water immediately and soak, anti-oxidation, check whether peeling is totally qualified, defective should doing over again;
(5) with 100ppm javelle water sterilization taro;
(6) double cutting: whole taro to cutting, in case that the taro centre has is rotten, also is convenient to road, the back operation of dicing and conveniently dices;
(7) with 100ppm javelle water sterilization taro bar;
(8) dice: cut out the piece that specification is 0.8cm * 1.0cm with stainless steel knife;
(9) cylinder precooker boiling;
(10) quick-frozen: will be tiled on the instant freezer quick-frozen through the taro fourth of precooling;
(12) the taro fourth after the quick-frozen is through weighing packing, metal detection, warehouse-in, and temperature of ice house is controlled below-18 ℃.
The taro that the taro that Comparative Examples is made and embodiment 1,2,3 make compares, find that the taro that preparation method of the present invention makes has kept outward appearance and the original local flavor of taro well, mouthfeel is better, institutional framework is intact, and easily boils, simultaneously the working (machining) efficiency height.
Obviously, the above embodiment of the present invention only is for example of the present invention clearly is described, and is not to be restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give exhaustive to all embodiments.Everyly belong to the row that apparent variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (3)
1. the preparation method of a frozen taro is characterized in that, may further comprise the steps:
(1) raw material is selected, cleans, is sterilized;
(2) continuous type steam boiling: taro is steamed 3～5min at the tunnel precooker, and the thickness that feeds intake is 3～4cm, and vapor (steam) temperature is 100～101 ℃;
(3) aseptic cold wind cooling: with taro at aseptic, logical ozone and keep being cooled to 15～20 ℃ under the condition of 10～12 ℃ of temperature;
(4) individual quick freezing: with cooled taro quick-frozen 15～18min under the condition of temperature≤-25 ℃, obtain goods;
Three step sterilizations are adopted in sterilization in the described step (1):
At first, soak taro with 250～350ppm javelle water, sterilization 15～25min; Peeling; Secondly, soak taro with 50～80ppm javelle water, sterilization 25～35min; Taro is cut; At last, soak taro with 80～120ppm chlorine dioxide disinfection liquid, sterilization 10～35min.
2. the preparation method of frozen taro according to claim 1 is characterized in that, the water preparation chlorine dioxide disinfection liquid of serviceability temperature≤10 ℃.
3. the preparation method of frozen taro according to claim 1, it is characterized in that, comprise that also step (5) lamp box selects: the discharging of instant freezer is transferred to chooses defective products and foreign material on the conveyer belt, be transported to then on the lamp box cull board, select the foreign material that are difficult for seeing at conveyer belt; It is that the dress fluorescent lamp forms the lamp box cull board below lucite that described lamp box is selected, and goods pass through on glass.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| GB2520486B (en) | 2013-11-19 | 2016-09-14 | Cauli-Rice Ltd | Treating cauliflower with a reactive oxygen species |
| CN103636745A (en) * | 2013-11-26 | 2014-03-19 | 江苏农牧科技职业学院 | Method for preventing quick-frozen taro from browning |
| CN105994591A (en) * | 2016-05-31 | 2016-10-12 | 蔡瑞荣 | Making method of half-fixation quick-frozen taros |
| CN108684810A (en) * | 2017-04-04 | 2018-10-23 | 龙海市格林食品有限公司 | The processing method of quick-frozen yam betel |
| CN107960457A (en) * | 2017-11-23 | 2018-04-27 | 桂林满梓玉农业开发有限公司 | A kind of processing method of Lipu taro |
| CN108703333A (en) * | 2018-05-07 | 2018-10-26 | 王爱明 | A kind of production method of frozen taro |
| CN108669499A (en) * | 2018-05-07 | 2018-10-19 | 王爱明 | A kind of production method of quick-frozen purple sweet potato |
| CN115152973A (en) * | 2022-05-30 | 2022-10-11 | 福州三合元生物科技有限公司 | Processing method of taro food beneficial to freezing preservation |
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