CN102630741A - Production method of quick-frozen garlic cloves - Google Patents
Production method of quick-frozen garlic cloves Download PDFInfo
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- CN102630741A CN102630741A CN2012101365333A CN201210136533A CN102630741A CN 102630741 A CN102630741 A CN 102630741A CN 2012101365333 A CN2012101365333 A CN 2012101365333A CN 201210136533 A CN201210136533 A CN 201210136533A CN 102630741 A CN102630741 A CN 102630741A
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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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Abstract
The invention discloses a production method of quick-frozen garlic cloves. The main technical scheme comprises the following steps of: storing the collected garlic at a temperature of 30-35 DEG C, sterilizing the garlic materials by using high-efficiency and low-toxicity chlorine dioxide, protecting the colour of garlic cloves by using VC and L-cysteine, sterilizing, quick-freezing, plating ice glaze, thus obtaining the finished product quick-frozen garlic cloves. The production method of quick-frozen garlic cloves disclosed by the invention has the following advantages that: the quick-frozen garlic cloves are produced by a heating-free method, thus saving energy, keeping no loss of the beneficial ingredients of the garlic cloves and maintaining white colour without brown stain and green stain; the colony quantity of sample bacteria per gram is less than 10000, the Escherichia coli quantity of sample excrement per gram is less than 3, and the bacillus cereus quantity is less than 3 (per gram); and the sample has no phenomenon of green stain after being stored for 6 months.
Description
Technical field
The invention belongs to the preparation method of the processing method of garlic rice, particularly quick frozen garlic rice.
Background technology
Garlic, herbaceous plant.Edible part is underground bulb, contains volatile oil in the garlic, and main component is an allicin in the oil, has bactericidal action.The domestic and international market is in very great demand, and garlic is prone to the unsuitable long term storage of germination, the activity that traditional processing method for quick-freezing adopts the boiling water blanching to come sterilization, inactive enzyme, and the allicin loss is serious in boiling water blanching process.A kind of preparation method of quick frozen garlic rice; Application number: 201010172456.8 adopt the method that does not heat to produce quick frozen garlic rice has solved allicin loss problem effectively; Sanitary index has also reached export requirement, has found that in the processing and store process part garlic rice turns green phenomenon but export quick frozen garlic rice in recent years, garlic rice turn green do not influence edible; China's making among the people garlic eighth day of the twelfth lunar month has a mind to let garlic rice turn green exactly; But aspect outlet, never allow green garlic to take place, a collection of outlet garlic rice inspection if find to turn individually green phenomenon then entire block be judged to defectively, solve the green change problem of garlic rice and be the processing of farm products field technological problem that needs to be resolved hurrily.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art; Providing a kind of makes garlic rice keep beneficiating ingredient not lose health in process to reach export requirement and make the garlic rice can long-term storage; Not brown stain of color and luster is the processing method of green change not; Technical scheme of the present invention is a kind of preparation method of quick frozen garlic rice, carries out as follows:
(1) air-dry being placed under 30 ℃ to the 32 ℃ temperature stored after garlic was gathered;
The garlic that (2) will store soaking sterilization in bactericidal liquid, sterilization soak time are 10-15 minutes, bactericidal liquid with water, chlorine dioxide by weight: water: chlorine dioxide=100:0.010-0.012 is formulated;
(3) with the garlic distinguish of sterilization, cut the root base of a fruit, peeling with flushing with clean water, remove clothing film, rejecting defect ware, size classification and be garlic rice;
(4) garlic rice is soaked in colour protecting liquid protect look, protecting the look soak time is 5-7 minutes, colour protecting liquid with water, Vc, L-cysteine by weight: water: Vc:L-cysteine=100:0.18-0.22:0.035-0.037 is formulated;
(5) with garlic rice soaking sterilization in the sterilization colour protecting liquid of step (4) gained; The sterilization soak time is 7-9 minutes, bactericidal liquid with water, Vc, L-cysteine, chlorine dioxide, by weight: water: Vc:L-cysteine: chlorine dioxide=100:0.15-0.17:0.032--0.034:0.007-0.009 is formulated;
(6) with garlic rice quick-frozen under-31 ℃ to-35 ℃ temperature of step (5) gained;
(7) the garlic rice of quick-frozen is put into preservation liquid plating water glaze; Garlic rice plating water glaze is in preserving liquid, to soak 3-5 to take out second, preservation liquid by water, Vc, L-cysteine by weight: water: Vc:L-cysteine=100:0.15-0.17:0.02-0.03 is formulated;
(8) quick frozen garlic rice with step (7) gained refrigerates under-15 ℃ to-20 ℃ temperature;
Owing to adopted technique scheme; Effectively overcome the shortcoming of prior art; Garlic rice allicin in process can not changed, do not reduce nutritional labeling, guaranteed the interior quality and the exterior quality of quick frozen product. below in conjunction with embodiment the present invention is further described:
Embodiment one
Air-dry being placed under 30 ℃ to the 32 ℃ temperature stored after garlic was gathered; The purpose of high temperature storage is the rest period that prolongs garlic; Garlic rare green realization in processing and storage of discovering rest period resembles; Adopt the chlorine dioxide of high-efficiency low-toxicity that garlic raw material is carried out thorough sterilization to alleviate follow-up process for sterilizing, the certain density Vc and the L-cysteine aqueous solution have good effect to preventing the green change of garlic rice;
(1) before the peeling bactericidal liquid with water: chlorine dioxide=100:0.010 is formulated;
(2) colour protecting liquid after the peeling with water, Vc, L-cysteine by weight: water: Vc:L-cysteine=100:0.18:0.035 is formulated;
(3) the semi-finished product bactericidal liquid with water, Vc, L-cysteine, chlorine dioxide, by weight: water: the Vc:L-cysteine: chlorine dioxide=100:0.15:0.032-:0.007 is formulated;
(4) preserve liquid by water, Vc, L-cysteine by weight: water: Vc:L-cysteine=100:0.15:0.02 is formulated;
(5) make by following technological process:
Raw material → storage (30 ℃ to 32 ℃) → 15 minutes → distinguish of sterilization Qie Gendi, peeling clear water rinsing, remove the clothing film, reject defect ware, 7 minutes → soaking sterilization of size classification → in colour protecting liquid, soak is protected 9 minutes → quick-frozen of look (31 ℃ to-35 ℃) → put into and preserve liquid 3-5 and pull out second and to be plating water glaze → packing and to refrigerate (15 ℃ to-20 ℃);
Effect: quick frozen garlic rice is a snowy white, no brown stain, do not have green change,, total number of bacterial colonies (individual/gram)≤10000, colibacillus of excrement (individual/100 grams)＜3, bacillus cereus (individual/gram)＜3, storing did not have green realization in 6 months and resembles.
Embodiment two
(1) before the peeling bactericidal liquid with water: chlorine dioxide=100:0.011 is formulated;
(2) peeling back colour protecting liquid with water, Vc, L-cysteine by weight: water: Vc:L-cysteine=100:0.20:0.036 is formulated;
(3) the semi-finished product bactericidal liquid with water, Vc, L-cysteine, chlorine dioxide, by weight: water: the Vc:L-cysteine: chlorine dioxide=100:0.16:0.033:0.008 is formulated;
(4) preserve liquid by water, Vc, L-cysteine by weight: water: Vc:L-cysteine=100:0.16:0.025 is formulated;
(5) make by following technological process:
Raw material → storage (30 ℃ to 32 ℃) → 12 minutes → distinguish of sterilization Qie Gendi, peeling clear water rinsing, remove the clothing film, reject defect ware, 6 minutes → soaking sterilization of size classification → in colour protecting liquid, soak is protected 8 minutes → quick-frozen of look (31 ℃ to-35 ℃) → put into and preserve liquid 3-5 and pull out second and to be plating water glaze → packing and to refrigerate (15 ℃ to-20 ℃);
Effect: quick frozen garlic rice is a snowy white, no brown stain, do not have green change,, total number of bacterial colonies (individual/gram)≤10000, colibacillus of excrement (individual/100 grams)＜3, bacillus cereus (individual/gram)＜3, storing did not have green realization in 6 months and resembles.
Embodiment three
(1) before the peeling bactericidal liquid with water: chlorine dioxide=100:0.012 is formulated;
(2) peeling back colour protecting liquid with water, Vc, L-cysteine by weight: water: Vc:L-cysteine=100:0.22:0.037 is formulated;
(3) the semi-finished product bactericidal liquid with water, Vc, L-cysteine, chlorine dioxide, by weight: water: the Vc:L-cysteine: chlorine dioxide=100:0.17:0.034:0.009 is formulated;
(4) preserve liquid by water, Vc, L-cysteine by weight: water: Vc:L-cysteine=100:0.17:0.03 is formulated
(5) make by following technological process:
Raw material → storage (30 ℃ to 32 ℃) → 10 minutes → distinguish of sterilization Qie Gendi, peeling clear water rinsing, remove the clothing film, reject defect ware, 5 minutes → soaking sterilization of size classification → in colour protecting liquid, soak is protected 7 minutes → quick-frozen of look (31 ℃ to-35 ℃) → put into and preserve liquid 3-5 and pull out second and to be plating water glaze → packing and to refrigerate (15 ℃ to-20 ℃);
Effect: quick frozen garlic rice is a snowy white, and no brown stain does not have green change, total number of bacterial colonies (individual/gram)≤10000, and colibacillus of excrement (individual/100 grams)＜3, bacillus cereus (individual/gram)＜3, storing did not have green realization in 6 months and resembles.
Claims (1)
1. the preparation method of a quick frozen garlic rice, carry out as follows:
(1) air-dry being placed under 30 ℃ to the 32 ℃ temperature stored after garlic was gathered;
The garlic that (2) will store soaking sterilization in bactericidal liquid, said sterilization soak time is 10-15 minutes, bactericidal liquid with water, chlorine dioxide by weight: water: chlorine dioxide=100:0.010-0.012 is formulated;
(3) the garlic distinguish that will store, cut the root base of a fruit, peeling with flushing with clean water, remove the clothing film, rejecting defect ware, size classification are garlic rice;
(4) garlic rice is soaked in colour protecting liquid protect look, protecting the look soak time is 5-7 minutes, colour protecting liquid with water, Vc, L-cysteine by weight: water: Vc:L-cysteine=100:0.18-0.22:0.035-0.037 is formulated;
(5) with garlic rice soaking sterilization in bactericidal liquid of step (4) gained; The sterilization soak time is 6-8 minutes, bactericidal liquid with water, Vc, L-cysteine, chlorine dioxide, by weight: water: Vc:L-cysteine: chlorine dioxide=100:0.15-0.17:0.032--0.034:0.007-0.009 is formulated;
(6) with garlic rice quick-frozen under-31 ℃ to-35 ℃ temperature of step (5) gained;
(7) the garlic rice of quick-frozen is put into preserved the liquid plating water glaze, garlic rice soaks 3-5 and takes out second in preserving liquid, preservation liquid by water, Vc, L-cysteine by weight: water: Vc:L-cysteine=100:0.15-0.17:0.02-0.03 is formulated;
(8) the garlic rice with step (7) gained refrigerates down at-15 ℃ to-20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210136533.3A CN102630741B (en) | 2012-05-06 | 2012-05-06 | Production method of quick-frozen garlic cloves |
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| CN201210136533.3A CN102630741B (en) | 2012-05-06 | 2012-05-06 | Production method of quick-frozen garlic cloves |
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| CN102630741A true CN102630741A (en) | 2012-08-15 |
| CN102630741B CN102630741B (en) | 2014-01-15 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103750200A (en) * | 2014-01-17 | 2014-04-30 | 陆志金 | Processing technology of salty garlic |
| CN103766467A (en) * | 2014-01-02 | 2014-05-07 | 民乐县方圆农特产品开发有限公司 | Preservation method of garlic |
| CN104304420A (en) * | 2014-11-18 | 2015-01-28 | 苏州大福外贸食品有限公司 | Method for processing quick-freezing garlic |
Citations (3)
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| JPH04330261A (en) * | 1991-04-26 | 1992-11-18 | Saikin Kagaku Kenkyusho:Kk | Processed product of bulb of allium plant |
| CN101816324A (en) * | 2010-05-14 | 2010-09-01 | 徐州建华食品有限公司 | Method for preparing quick frozen garlic rice |
| CN102406156A (en) * | 2011-11-17 | 2012-04-11 | 华南农业大学 | Application of L-cysteine, and low sulfur long-term preservation method for fruit blanks |
-
2012
- 2012-05-06 CN CN201210136533.3A patent/CN102630741B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04330261A (en) * | 1991-04-26 | 1992-11-18 | Saikin Kagaku Kenkyusho:Kk | Processed product of bulb of allium plant |
| CN101816324A (en) * | 2010-05-14 | 2010-09-01 | 徐州建华食品有限公司 | Method for preparing quick frozen garlic rice |
| CN102406156A (en) * | 2011-11-17 | 2012-04-11 | 华南农业大学 | Application of L-cysteine, and low sulfur long-term preservation method for fruit blanks |
Non-Patent Citations (1)
| Title |
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| 王岩，等: "大蒜绿变机理的研究进展", 《中国食物与营养》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103766467A (en) * | 2014-01-02 | 2014-05-07 | 民乐县方圆农特产品开发有限公司 | Preservation method of garlic |
| CN103766467B (en) * | 2014-01-02 | 2015-08-26 | 民乐县方圆农特产品开发有限公司 | The method that garlic is fresh-keeping |
| CN103750200A (en) * | 2014-01-17 | 2014-04-30 | 陆志金 | Processing technology of salty garlic |
| CN104304420A (en) * | 2014-11-18 | 2015-01-28 | 苏州大福外贸食品有限公司 | Method for processing quick-freezing garlic |
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| CN102630741B (en) | 2014-01-15 |
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Effective date of registration: 20170504 Address after: 221636 Jiangsu city of Xuzhou province Peixian Jing An Zhen Da Han Kou Patentee after: Xuzhou Kanghuibainian Food Co., Ltd. Address before: 221636 Jiangsu city of Xuzhou province Peixian Jing An Zhen Patentee before: Xuzhou J.A Tianma Food Co., Ltd. |
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