CN102578212A - Processing method of scallion - Google Patents
Processing method of scallion Download PDFInfo
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- CN102578212A CN102578212A CN2012100303842A CN201210030384A CN102578212A CN 102578212 A CN102578212 A CN 102578212A CN 2012100303842 A CN2012100303842 A CN 2012100303842A CN 201210030384 A CN201210030384 A CN 201210030384A CN 102578212 A CN102578212 A CN 102578212A
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Abstract
The invention discloses a processing method of scallion, which comprises the following steps that: prewashing; first-time dipping sterilization; fine washing; second-time dipping sterilization; segmentizing; third-time dipping sterilization; pre-cooling in ice water; and quick freeze, so a finished product is obtained. Due to adoption of the processing method, the hygiene and safety problem of the scallion can be well solved, thorough removal of impurities, thorough decontamination and thorough removal of residual sterilizing agent of raw materials can be guaranteed; and pollution of microorganisms on the scallion can be maximally reduced, and the taste of the scallion can be maximally maintained.
Description
Technical field
The present invention relates to a kind of agro-processing technology, relate to the processing method of a kind of green onion particularly.
Background technology
Green onion is a herbaceos perennial, and top is cyan green onion leaf, and the bottom is that white is very light blue.Green onion is a kind of condiment commonly used, also is good dish.The main nutrient composition of green onion is mineral matters such as protein, carbohydrate, food fiber and phosphorus, iron, magnesium etc.Green onion is rich in allyl sulphide, dimension C and calcium.Often eat the people of green onion, can not only antifatigue, strong physique, and brain is kept flexibly and the prevention senile dementia; Green onion also has reducing blood lipid, hypotensive, hypoglycemic effect, if can play the effect that stimulates circulation with mushroom with food.According to traditional Chinese medical science record, the green onion flavor is hot, warm in nature; Has activating yang to invigorate blood circulation, expelling parasite detoxifcation, the effect of inducing sweat and dispelling exogenous evils; Cure mainly the light disease of anemofrigid cold, carbuncle sore tumefacting virus, dysentery weak pulse, the cold illnesss such as stomachache, difficult urination of coagulating, flu, chill, headache, cold sensation of the genitalia stomachache, malnutrition due to parasitic infestation internal resistance, dysentery etc. are had therapeutic action preferably.Green onion obtains people's favor as a kind of dietotherapy.
The fresh-keeping converted products of green onion has many types at present, and bright green onion, green onion end, onion parts or the like are arranged.Traditional verdant processing technology for quickly freezing and refreshing comprises the clean green onion of system, system green onion material, freezing, packing and warehouse-in storage.This technology can be carried out fresh-keeping on certain degree to green onion, but certain limitation is all arranged in quality and security, might occur exceeding standard because of microbial contamination, causes poisoning by food, export local flavor volatilization of limited, green onion etc.
The patent No. is the preservation method of 99113176.2 1 kinds of green onions, comprises the clean green onion of system, system green onion material, freezing, packing and warehouse-in storage.Control of microorganisms during this patent is not carried out bacteria reducing in early stage operation and processed might cause micro organism quantity to exceed standard, and security of products is poor.Because cold dish usefulness can eaten or mix to green onion sometimes raw, if microorganism exceeds standard, with the serious consequence that causes food poisoning.The method for cleaning raw material that this patent adopted in addition is too simple and crude, can stay the corner or spot as yet untouched by a clean-up campaign unavoidably, thereby does not reach instant sanitary standard.The method of freezing of this patent also has certain limitation at last, and it is that the green onion material is positioned over freezing 2h in-28 ℃ of freezing equipments, perhaps sends into freezing 1.5h in-35 ℃ of freezing equipments; But a shortcoming is arranged; Be exactly that freeze-off time is long more, it is serious more that green onion is deaden, receives the possibility of microbial contamination just big more; Cause quality to descend, mouthfeel is poor.
Therefore, a kind of new green onion processing method need be provided, reduce contamination by micro to greatest extent, the mouthfeel of the reservation green onion of maximum possible.
Summary of the invention
The technical problem that the present invention will solve provides the processing method of a kind of green onion; It can reduce the mouthfeel of microorganism to the reservation green onion of the pollution of green onion and maximum possible to greatest extent.
For solving the problems of the technologies described above, the present invention provides the processing method of a kind of green onion, may further comprise the steps:
(1) selects silt on green onion and the flush away green onion;
(2) soaking disinfection for the first time: green onion is immersed in the 10min that sterilizes in 50～100ppm javelle water;
(3) meticulous cleaning: green onion is being joined the cleaning of formula rinse bath with circulating water;
(4) soaking disinfection for the second time: green onion is immersed in the 1min that sterilizes in 50～100ppm javelle water, soaks green onion, the flush away thimerosal with clear water;
(5) segment;
(6) soaking disinfection for the third time: green onion is immersed in the 30s that sterilizes in 50～100ppm javelle water, cleans thimerosal with circulating water and bubble;
(7) frozen water precooling: with below 3～5 ℃ the frozen water cooling green onions to 15 ℃;
(8) individual quick freezing: will pass through green onion quick-frozen 5～10min under ℃ condition of temperature≤-25 of precooling, and obtain finished product.
In practical application, at first to select raw material, and remove yellow leaf, scab, green onion blade tip, foreign material etc., the while is according to the big or small crop of onion.
Preferably, the green onion that selects is: 1) to contain earth few for onion, and the green onion leaf is big, and scab (hickie, purple leaf), Huang Ye, weeds etc. can not be arranged; 2) ratio of onion white portion and cyan portion is white: blue or green=20～25%: 75～80%; 3) diameter≤10mm of onion white portion.
Said formula rinse bath is according to the stainless steel tank that links to each other successively highly from high to low more than three and three.
After meticulous cleaning, the green onion after cleaning is placed on the desktop, it is clean etc. to reject yellow leaf, scab, green onion blade tip crop.
After segment, onion parts is placed on the desktop, reject the bad onion parts of segment etc.The specification of segment and instrument adopt prior art to get final product.
In reality processing, during soaking disinfection, changed disinfectant once in per 1 hour.
Further, cleaning disinfectant with circulating water and bubble in the said step (6) is that the green onion that disinfects is dropped in the normal temperature cooling bay, the moving clear water of in the normal temperature cooling bay, releasing, and the bubble that produces with air blast cleans disinfectant.
The temperature that the green onion of frozen water precooling will reach reaches below 15 ℃ and gets final product, and in actual production, does not need accurate cooling.After the frozen water precooling, can use shaker vibration green onion draining according to actual conditions.
The thickness that feeds intake during individual quick freezing etc. can limit according to the production needs, according to the size of instant freezer ability with and employed carrying transmission guipure width decide, too thick then freezing inhomogeneous, too thinly then waste energy.The temperature of individual quick freezing only need satisfy and is not more than-25 ℃ and gets final product, and does not need accurate qualification.
After the machining of green onion, can green onion be crossed vibratory sieve, select the defective products of the bad or diameter super large of segment; Afterwards the green onion after the quick-frozen is selected the enterprising pedestrian worker of conveyer belt, choose defective work and foreign material; At last, the green onion after the quick-frozen is through the packing of weighing, metal detection, warehouse-in preservation at last, and the warehouse temperature is controlled at below-18 ℃.
The present invention has the following advantages:
1, safe: the present invention has used bacteria reducing in early stage operation, has strengthened the control to microorganism in the processing, has strictly controlled microbial numbers, has guaranteed the safety of product in storage, transportation and use.
2, the present invention adopts the three different steps of disinfecting time to carry out the sterilization of green onion; Be for fear of residual shortcoming being arranged owing to javelle water; The intensity of will sterilizing work in-process reduces gradually; From 10min to 1min,,, also reduce deaden and probability infected by microbes simultaneously with the residual quantity of abundant reduction clorox again to 30s.
3, compare with traditional diamond-making technique, the quality of product is significantly improved: the present invention can solve green onion well in health, the safety problem of cleaning link, guarantees the thorough impurity elimination of raw material, decontamination and goes disinfectant residual; Adopt circulating water joining the cleaning of formula rinse bath, solve the thorough impurity elimination of raw material, decontamination problem; It is residual that the method that combines with circulating water and bubble is removed thimerosal, can farthest remove residual and simple to operate, efficient is high.
4, the present invention uses the individual quick freezing technology, and the quick-frozen time is short, can prevent the green onion material metal run out, deaden, thereby the peculiar taste and the quality of preserving product better.
5, the green onion material of the present invention's production possesses higher-security and better quality, is suitable for large-scale processing and production, drives peasant's enthusiasm for production, thereby promotes the outlet and the consumption of product.
Description of drawings
Fig. 1 is the sketch map of the couplet formula rinse bath of meticulous cleaning employing of the present invention.
The specific embodiment
Below in conjunction with embodiment and accompanying drawing the present invention is further specified.
Embodiment 1
The processing method of a kind of green onion may further comprise the steps:
(1) raw material is selected and checked: the requirement of raw material is 1) to contain earth few for onion, and it is big that the green onion leaf is wanted, and scab (hickie, purple leaf), Huang Ye, weeds etc. can not be arranged; 2) proportion requirement of onion white portion and cyan portion: white: blue or green=25%: 75%; 3) diameter phi≤10mm of onion white portion;
(2) preliminary treatment: remove yellow leaf, scab, green onion blade tip, foreign material etc.;
(3) crop: cut away 10～15mm, decide according to the size of onion;
(4) prerinse: with circulating water flush away silt etc. in bucket;
(5) soaking disinfections: soaking disinfection 10min in the 100ppm javelle water, and per hour change clear water once;
(6) meticulous cleaning and impurity elimination: clean at the tri-coupling type rinse bath with circulating water; Promptly link to each other and do not wait cleaning high stainless steel tank (A as shown in fig. 1, B, C) at three; Green onion begins to clean from low bucket C earlier, passes in the higher bucket B of upper level again and cleans, and passes to the highest bucket A at last; Simultaneously current flow toward a low bucket B, C direction from the highest bucket A, and it is clean etc. to reject yellow leaf, scab, green onion blade tip crop after cleaning on the table;
(7) secondary soaking disinfection: soaking disinfection 1min in the 100ppm javelle water, and per hour change clear water once, the sterilization back is with clear water flush away thimerosal;
(8) segment: with verdant special equipment segment, specification is long 5mm;
(9) desktop is selected: select on the table after the segment, it is bad etc. to select segment;
(10) three soaking disinfections: the onion parts after the segment drops in the normal temperature cooling bay with 100ppm javelle water soaking disinfection 30s then, the moving clear water of in the normal temperature cooling bay, releasing, and the bubble that produces with air blast cleans disinfectant;
(11) frozen water precooling: be cooled to below 15 ℃ with 3～5 ℃ frozen water;
(12) vibration draining: the shaker vibration draining is used in the cooling back;
(13) individual quick freezing: the onion parts that will pass through precooling is tiled on the guipure surface of single quick-freezing machine, and the about 2cm of the thickness that feeds intake, quick freezing temperature are below-25 ℃, time 7min, and discharging product center temperature reaches below-18 ℃;
(14) cross vibratory sieve: the defective products of selecting the bad and diameter super large of segment with vibratory sieve;
(15) conveyer belt sorts: through hand picking on conveyer belt behind the vibration screening, choose defective work and foreign material etc.;
(16) weigh packing, metal detection, warehouse-in at last of the verdant process after the quick-frozen, temperature of ice house is controlled at below-18 ℃.
Embodiment 2
The processing method of a kind of green onion may further comprise the steps:
(1) raw material is selected and checked: the requirement of raw material is 1) to contain earth few for onion, and it is big that the green onion leaf is wanted, and scab (hickie, purple leaf), Huang Ye, weeds etc. can not be arranged; 2) proportion requirement of onion white portion and cyan portion: white: blue or green=20%: 80%; 3) diameter phi≤10mm of onion white portion;
(2) preliminary treatment: remove yellow leaf, scab, green onion blade tip, foreign material etc.;
(3) crop: cut away 10～15mm, decide according to the size of onion;
(4) prerinse: with circulating water flush away silt etc. in bucket;
(5) soaking disinfections: soaking disinfection 10min in the 50ppm javelle water, and per hour change clear water once;
(6) meticulous cleaning and impurity elimination: clean at tetrad formula rinse bath with circulating water; Promptly link to each other and do not wait and clean in the high stainless steel tank at four; Begin to clean from low bucket earlier; Pass in the higher bucket of upper level again and clean, current flow toward low bucket from the highest bucket simultaneously, and it is clean etc. to reject yellow leaf, scab, green onion blade tip crop after cleaning on the table;
(7) secondary soaking disinfection: soaking disinfection 1min in the 50ppm javelle water, and per hour change clear water once, the sterilization back is with clear water flush away thimerosal;
(8) segment: with verdant special equipment segment, specification is long 13mm;
(9) desktop is selected: select on the table after the segment, it is bad etc. to select segment;
(10) three soaking disinfections: the onion parts after the segment drops in the normal temperature cooling bay with 50ppm javelle water soaking disinfection 30s then, the moving clear water of in the normal temperature cooling bay, releasing, and the bubble that produces with air blast cleans disinfectant;
(11) frozen water precooling: be cooled to below 15 ℃ with 3～5 ℃ frozen water;
(12) vibration draining: the shaker vibration draining is used in the cooling back;
(13) individual quick freezing: the onion parts that will pass through precooling is tiled on the guipure surface of single quick-freezing machine, and the about 3cm of the thickness that feeds intake, quick freezing temperature are below-25 ℃, time 5min, and discharging product center temperature reaches below-18 ℃;
(14) cross vibratory sieve: the defective products of selecting the bad and diameter super large of segment with vibratory sieve;
(15) conveyer belt sorts: through hand picking on conveyer belt behind the vibration screening, choose defective work and foreign material etc.;
(16) weigh packing, metal detection, warehouse-in at last of the verdant process after the quick-frozen, temperature of ice house is controlled at below-18 ℃.
Embodiment 3
The processing method of a kind of green onion may further comprise the steps:
(1) raw material is selected and checked: the requirement of raw material is 1) to contain earth few for onion, and it is big that the green onion leaf is wanted, and scab (hickie, purple leaf), Huang Ye, weeds etc. can not be arranged; 2) proportion requirement of onion white portion and cyan portion: white: blue or green=22%: 78%; 3) diameter phi≤10mm of onion white portion;
(2) preliminary treatment: remove yellow leaf, scab, green onion blade tip, foreign material etc.;
(3) crop: cut away 10～15mm, decide according to the size of onion;
(4) prerinse: with circulating water flush away silt etc. in bucket;
(5) soaking disinfections: soaking disinfection 10min in the 75ppm javelle water, and per hour change clear water once;
(6) meticulous cleaning and impurity elimination: clean at tetrad formula rinse bath with circulating water; Promptly link to each other and do not wait and clean in the high stainless steel tank at four; Begin to clean from low bucket earlier; Pass in the higher bucket of upper level again and clean, current flow toward low bucket from the highest bucket simultaneously, and it is clean etc. to reject yellow leaf, scab, green onion blade tip crop after cleaning on the table;
(7) secondary soaking disinfection: soaking disinfection 1min in the 75ppm javelle water, and per hour change clear water once, the sterilization back is with clear water flush away thimerosal;
(8) segment: with verdant special equipment segment, specification is long 40mm;
(9) desktop is selected: select on the table after the segment, it is bad etc. to select segment;
(10) three soaking disinfections: the onion parts after the segment drops in the normal temperature cooling bay with 75ppm javelle water soaking disinfection 30s then, the moving clear water of in the normal temperature cooling bay, releasing, and the bubble that produces with air blast cleans disinfectant;
(11) frozen water precooling: be cooled to below 15 ℃ with 3～5 ℃ frozen water;
(12) vibration draining: the shaker vibration draining is used in the cooling back;
(13) individual quick freezing: the onion parts that will pass through precooling is tiled on the guipure surface of single quick-freezing machine, and the about 3cm of the thickness that feeds intake, quick freezing temperature are below-25 ℃, time 10min, and discharging product center temperature reaches below-18 ℃;
(14) cross vibratory sieve: the defective products of selecting the bad and diameter super large of segment with vibratory sieve;
(15) conveyer belt sorts: through hand picking on conveyer belt behind the vibration screening, choose defective work and foreign material etc.;
(16) weigh packing, metal detection, warehouse-in at last of the verdant process after the quick-frozen, temperature of ice house is controlled at below-18 ℃.
Comparative Examples
(1) raw material is selected and is checked: select green onion;
(2) preliminary treatment: remove yellow leaf, scab, green onion blade tip, foreign material etc.;
(3) crop: cut away 10～15mm, decide according to the size of onion;
(4) clean: with circulating water flush away silt etc. in bucket, it is clean etc. to reject yellow leaf, scab, green onion blade tip crop then on the table;
(5) segment: with verdant special equipment segment, specification is long 5mm;
(6) desktop is selected: select on the table after the segment, it is bad etc. to select segment;
(7) soaking disinfection: the onion parts after the segment is with 100ppm javelle water soaking disinfection 10min, and the sterilization back is with clear water flush away thimerosal;
(8) frozen water precooling: be cooled to below 15 ℃ with 3～5 ℃ frozen water;
(9) vibration draining: the shaker vibration draining is used in the cooling back;
(10) individual quick freezing: the onion parts that will pass through precooling is tiled on the guipure surface of single quick-freezing machine, and the about 2cm of the thickness that feeds intake, quick freezing temperature are below-25 ℃, time 7min, and discharging product center temperature reaches below-18 ℃;
(11) cross vibratory sieve: the defective products of selecting the bad and diameter super large of segment with vibratory sieve;
(12) conveyer belt sorts: through hand picking on conveyer belt behind the vibration screening, choose defective work and foreign material etc.;
(13) weigh packing, metal detection, warehouse-in at last of the verdant process after the quick-frozen, temperature of ice house is controlled at below-18 ℃.
The green onion goods that green onion goods that embodiment 1 is made and Comparative Examples make detect the residual quantity of clorox, and are as shown in table 1.
The green onion goods that table 1 embodiment 1 and Comparative Examples make detect the residual quantity of clorox
| Embodiment | Clorox residual quantity (ppm of unit) |
| Embodiment 1 | ≤0.05ppm |
| Comparative Examples | ≤0.2ppm |
From table, can find out, the green onion of using method of the present invention to make, the clorox residual quantity is less than the residual quantity of commonsense method, and is safer.
Obviously, the above embodiment of the present invention only be for clearly the present invention is described and is done for example, and be not to be qualification to embodiment of the present invention.For the those of ordinary skill in affiliated field, on the basis of above-mentioned explanation, can also make other multi-form variation or change.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (4)
1. the processing method of a green onion is characterized in that, may further comprise the steps:
(1) selects silt on green onion and the flush away green onion;
(2) soaking disinfection for the first time: green onion is immersed in the 10min that sterilizes in 50～100ppm javelle water;
(3) meticulous cleaning: green onion is being joined the cleaning of formula rinse bath with circulating water.
(4) soaking disinfection for the second time: green onion is immersed in the 1min that sterilizes in 50～100ppm javelle water, soaks green onion, the flush away thimerosal with clear water;
(5) segment;
(6) soaking disinfection for the third time: green onion is immersed in the 30s that sterilizes in 50～100ppm javelle water, cleans thimerosal with circulating water and bubble;
(7) frozen water precooling: with below 3～5 ℃ the frozen water cooling green onions to 15 ℃;
(8) individual quick freezing: will pass through green onion quick-frozen 5～10min under ℃ condition of temperature≤-25 of precooling, and obtain finished product.
2. the processing method of green onion according to claim 1 is characterized in that, said formula rinse bath is according to the stainless steel tank that links to each other successively highly from high to low more than three and three.
3. the processing method of green onion according to claim 1 is characterized in that, the green onion that selects in the said step (1) is: 1) to contain earth few for onion, and the green onion leaf is big, does not have scab, Huang Ye, weeds; 2) ratio of onion white portion and cyan portion is white: blue or green=20～25%: 75～80%; 3) diameter≤10mm of onion white portion.
4. the processing method of green onion according to claim 1; It is characterized in that; Cleaning disinfectant with circulating water and bubble in the said step (6) is that the green onion that disinfects is dropped in the normal temperature cooling bay, the moving clear water of in the normal temperature cooling bay, releasing, and the bubble that produces with air blast cleans disinfectant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100303842A CN102578212A (en) | 2012-02-10 | 2012-02-10 | Processing method of scallion |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100303842A CN102578212A (en) | 2012-02-10 | 2012-02-10 | Processing method of scallion |
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| CN102578212A true CN102578212A (en) | 2012-07-18 |
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| CN2012100303842A Pending CN102578212A (en) | 2012-02-10 | 2012-02-10 | Processing method of scallion |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885127A (en) * | 2012-09-11 | 2013-01-23 | 扬州天禾食品有限公司 | Process for sterilizing quick-frozen fruits and vegetables by using sodium hypochlorite |
| CN103478229A (en) * | 2013-09-02 | 2014-01-01 | 安徽省怀远县兴达实业有限公司 | Green Chinese onion refrigerating and freshness retaining technological process |
| CN103891872A (en) * | 2014-03-25 | 2014-07-02 | 山东金谷食品有限公司 | Vacuum freeze drying method of fistular onion stalk |
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| CN101036510A (en) * | 2007-04-04 | 2007-09-19 | 马荣昌 | Method for producing freezed pear and its preservation during transporting process |
| CN101467647A (en) * | 2007-12-28 | 2009-07-01 | 宫坂醸造株式会社 | Method for producing frozen and dried scallion product |
| CN102106378A (en) * | 2009-12-28 | 2011-06-29 | 盐城恒鼎土产有限公司 | Method for processing dewatered vegetables |
| CN102119711A (en) * | 2010-11-22 | 2011-07-13 | 广西大学 | Preparation method of Germany rice onion by means of freezing and drying |
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| CN1246294A (en) * | 1999-08-20 | 2000-03-08 | 刘长雁 | Method for keeping scallion fresh |
| CN101036510A (en) * | 2007-04-04 | 2007-09-19 | 马荣昌 | Method for producing freezed pear and its preservation during transporting process |
| CN101467647A (en) * | 2007-12-28 | 2009-07-01 | 宫坂醸造株式会社 | Method for producing frozen and dried scallion product |
| CN102106378A (en) * | 2009-12-28 | 2011-06-29 | 盐城恒鼎土产有限公司 | Method for processing dewatered vegetables |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885127A (en) * | 2012-09-11 | 2013-01-23 | 扬州天禾食品有限公司 | Process for sterilizing quick-frozen fruits and vegetables by using sodium hypochlorite |
| CN103478229A (en) * | 2013-09-02 | 2014-01-01 | 安徽省怀远县兴达实业有限公司 | Green Chinese onion refrigerating and freshness retaining technological process |
| CN103891872A (en) * | 2014-03-25 | 2014-07-02 | 山东金谷食品有限公司 | Vacuum freeze drying method of fistular onion stalk |
| CN103891872B (en) * | 2014-03-25 | 2016-08-17 | 山东金谷食品有限公司 | A kind of vacuum freeze-drying processing method of white Herba Alii fistulosi quilt |
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Application publication date: 20120718 |