CN102696746B - Technique for quick-frozen gingers - Google Patents
Technique for quick-frozen gingers Download PDFInfo
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- CN102696746B CN102696746B CN 201210207567 CN201210207567A CN102696746B CN 102696746 B CN102696746 B CN 102696746B CN 201210207567 CN201210207567 CN 201210207567 CN 201210207567 A CN201210207567 A CN 201210207567A CN 102696746 B CN102696746 B CN 102696746B
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Abstract
A technique for quick-frozen gingers includes the processes of ginger selection, desulfurization, sterilization and quick-freezing. The process of ginger selection includes three steps, i.e. material selection, material trimming and winnowing; the process of desulfurization includes three steps, i.e. soaking for desulfurization, cleaning in clean water and sorting; the process of sterilization includes three steps, i.e. sterilization in medical solution, blanching for sterilization and cleaning in normal-temperature water; the process of quick-freezing includes three steps, i.e. cooling in ice water, quick-freezing and making of ice rinds; the gingers are quick-frozen under less than 25 DEG C below and within 15 minutes; in the steps of cooling in ice water and quick-freezing, water temperature is chosen according to the temperature of the quick-freezing tunnel of a fluidized quick-freezing machine, an ice water pond needs to be refrigerated if the temperature of the quick-freezing tunnel is higher than 30 DEG C below, the refrigeration temperature is controlled at 0 DEG C to 5 DEG C, and if the temperature of the quick-freezing tunnel is lower than 30 DEG C below, the ice water pond uses normal-temperature water; in the step of making of ice rinds, the gingers discharged out of the discharge outlet of the quick-freezing tunnel are directly put into a container containing ice water with temperature lower than 4 DEG C for 1 to 3 seconds; and after being packaged, the gingers are stored under the low-temperature condition of less than 18 DEG C below and transported to a point of consumption.
Description
Technical field
The present invention relates to the process of a kind of quick-frozen ginger.
Background technology
Ginger has the history of utilizing more than thousand because being rich in acidity property materials such as zingiberol, zingiberene, multiple nutrients, ginger protease etc. at food, prescription face.Traditional processing mode just carries out roughing with it, namely cleans, removes the peel, dries, makes sheet or powder.So both unhygienic, can not be fresh-keeping.Along with the raising of socio-economic development and people's living standard, the requirement of people's diet, not only delicious, also fresh.And the Luoping, Yunnan has advantageous ginger cultivation condition as China little yellow ginger geographical sign district, and the Nanpanjiang River low-heat river valley area that height above sea level is low and area, downstream, korneforos, Kowloon are planted with a long historyly, are famous in the whole nation.Luoping its individuality of little yellow ginger is relatively little, and many with the bud head, matter is thin, and fiber is few, and is full. and tangent plane gilvous, powder fleshiness are thick, the oil content height, acid is dense, the meat delicacy, flavor is fragrant.Compare with domestic like product, the Luoping multiple inclusion of little yellow ginger is better than other place of production gingers, and supply exceed demand for the ginger on the harvest season local market, and dull season is in short supply.Say nothing of ginger is transported on inside and outside the province the market at a distance and satisfy consumer need, have fresh-keeping problem of guaranteeing the quality.The advance of fruits and vegetables Technique of Speed Freezing is pollution-free and can better keeps its original quality for long periods again.Therefore to the quick-freezing fresh-keeping of ginger, has realistic meaning.
Summary of the invention
The process that the purpose of this invention is to provide a kind of quick-frozen ginger to solve the fresh-keeping difficulty of guaranteeing the quality of present ginger, makes ginger in fresh-keeping guarantee the quality storage of following long period of state and remote transportation.
The technical scheme of taking:
The process of quick-frozen ginger comprises master operations such as the ginger piece is chosen, desulfurization, sterilization, quick-frozen; Wherein the ginger piece is chosen operation and is comprised picking of raw material, raw material deburring, selection by winnowing 3 steps; Desulfurization process comprises that immersion desulfurization, clear water clean, go-on-go 3 steps; Sterilization process comprises that soup sterilization, blanching sterilization and normal-temperature water clean 3 steps; The quick-frozen operation comprises frozen water cooling, quick-frozen and does ice film 3 steps.
Concrete grammar is as follows:
The ginger piece is chosen, 1, picking of raw material: choose block big and full, do not have the rotten water content of going rotten less than 13% dried ginger as processing raw material; 2, raw material deburring: with manually dried ginger burr, the fibrous root of selected mistake being removed, equating is whole, makes its smooth and beautiful appearance; 3, winnowing machine selection by winnowing: will fix the dried ginger raw material winnowing machine selection by winnowing on limit, and according to the amount of the ginger piece of handling, regulate the size of the wind-force of winnowing machine, up to ginger piece surface impurity being blown down;
Desulfurization, 1, soak desulfurization: earlier with 50 ℃ of-55 ℃ of hot-water soaks 24 hours, heat the water logging bubble again after thoroughly changing water, thoroughly changed water once every 12 hours afterwards, when product backwater rate, reach 170%-190%, content of sulfur dioxide＜30ppm/kg and stop immersion; 2, clear water cleans: the artificial clear water cleaning again of the ginger piece after soaking, desulfurization and clean impurity, the sulfur dioxide of cleaning products remained on surface, bacterium, impurity; 3, go-on-go: the product that will clean is poured on artificial go-on-go removal sandstone, impurity on the go-on-go platform;
Sterilization, 1, the soup sterilization: the product chlorinty that go-on-go is qualified is that the solution of 200 ppm soaks and is no less than sterilization in 10 minutes, monitors effective chlorine density at any time and keeps 200 ppm; Total number of bacteria≤the 100000cfu/g of product after the sterilization, coliform≤30MPN/100g; 2, blanching sterilization: with blanching pond blanching, 75 ℃-80 ℃ of water temperatures, the blanching time is 90 seconds, and purpose is further sterilization, use be the belt blanching machine; 3, normal temperature cleans: clean and cooling ginger piece, the ginger piece by the blanching pond is cleaned with normal-temperature water inferior, clean with the normal temperature pond, wash residual chlorine off, be as the criterion with the smell that can't smell chlorine;
Quick-frozen, subzero below 25 ℃ and 15 minutes with interior time durations IQF, 1, frozen water cooling quick-frozen: adopt the fluidization instant freezer, water temperature is selected according to the freeze tunnel temperature of fluidization instant freezer, be higher than-30 ℃ as the freeze tunnel temperature, ice model tank will freeze, and cryogenic temperature is controlled at 0 ℃-5 ℃, be lower than-30 ℃ as the freeze tunnel temperature, the ice model tank normal-temperature water; 2, do the ice film: will directly put into from the ginger piece that the freeze tunnel discharging opening picks out and fill the frozen water container that temperature is lower than 4 ℃, the time is 1-3 second, allows ginger piece surface that crystal bright-ness is arranged, and namely carries out the ice film.Can obtain quick-frozen ginger according to aforementioned process.
The quick-frozen ginger of carrying out the ice film that said method obtains, reject metal sundries again, whether the product that is about to carry out the ice film is crossed metal detector, pick-up metal and impurity in the monitoring product; The metal impurities that rejecting is sneaked into, ginger piece and the rejecting of namely searching the band metal sundries by metal detector.The packing warehouse-in comprises.
The quick-frozen ginger that said method obtains, pack the transportation of warehouse-in and continuous low temperature, the packing warehouse-in comprises quantitative package and goes into freezer keeping 2 steps, 1, quota packing: by requirements of health operation determined product by every case weight, quota is packed into and is exported special-purpose inner bag, reinstalls and export special-purpose carton; 2, go into the freezer keeping: packaged product is put into-18 ℃ of freezers refrigerate, empty storehouse is kept clean with the clorox sterilization, after product was put storehouse into, the storehouse temperature kept-18 ℃; Consuming point is preserved and delivers in the packing back under subzero continuous low temperature condition below 18 ℃.
Quick-frozen ginger keeps the quality of fresh ginger raw material fully in the low temperature mode, and need be by any anticorrisive agent or additive, can not lose the nutrition in the ginger in the quick-frozen transportation, has both kept the genuineness of ginger, makes things convenient for product storage and transportation again.Eliminated the condition of microbial contamination in the process, the product that obtains had both met the pollution-free food hygienic requirements, had solved fresh ginger again in the problem of storage, transportation and sale under requiring of never degenerating.
The specific embodiment
Following as embodiment, provide detailed production process of the present invention.
One, the technical process that relates to: picking of raw material → raw material deburring → winnowing machine selection by winnowing → immersion desulfurization → clear water cleaning → go-on-go → sterilization → blanching → normal temperature cleaning → frozen water cooling quick-frozen → do ice film → mistake metal detector → quota to pack → go into the freezer keeping
Two, concrete processing method
1, picking of raw material: choose block big and full, do not have the rotten moisture that goes rotten less than 13% dried ginger as processing raw material.
2, raw material deburring: with the dried ginger burr of selected mistake, namely remove fibrous root that the surface of ginger exists or the goose pimples of projection with manually, handle smoothly, make its smooth and beautiful appearance.
3, winnowing machine selection by winnowing: will fix the dried ginger raw material winnowing machine selection by winnowing on limit, and according to the amount of the ginger piece of handling, regulate the size of the wind-force of winnowing machine, and make it ginger piece surface impurity is blown down; The power of motor that drives fan is: 4 kilowatts, rotating speed is: 1440 rev/mins.
The selection by winnowing process is manually the ginger piece to be placed on the conveyer belt of winnowing machine, by conveyer belt the ginger piece is delivered in the space of wind-force process in the winnowing machine and is carried out selection by winnowing.
4, soak desulfurization: earlier with 50 ℃ of-55 ℃ of hot-water soaks 24 hours, heat the water logging bubble again after thoroughly changing water, thoroughly changed water once every 12 hours afterwards, when product backwater rate, reach 170%-190%, content of sulfur dioxide＜30ppm/kg and stop immersion; Rhizoma zingiberis and be soaked in water after moisture ginger weight between percentage, be 1.8kg after soaking as: 1kg dried ginger, then the backwater rate is exactly 180%.
5, clear water cleans: the artificial clear water cleaning again of the ginger piece after soaking, so that desulfurization and clean impurity, the sulfur dioxide of cleaning products remained on surface, bacterium, impurity.
6, go-on-go: the product that will clean is poured on go-on-go on the go-on-go platform, namely the ginger piece that cleaned is placed on the go-on-go platform, picks up by artificial one one choose, and rejects that go mouldy, that color is not yellow and sandstone, impurity;
7, sterilization: the product chlorinty that go-on-go is qualified is that the solution of 200 ppm soaks sterilization in 10 minutes, monitors effective chlorine density at any time and keeps 200 ppm.Total number of bacteria≤the 100000cfu/g of product after the sterilization, coliform≤30MPN/100g.
8, blanching: with blanching pond blanching, 75 ℃-80 ℃ of water temperatures, the blanching time is 90 seconds, and purpose is further sterilization; The equipment that uses is the TX-I belt blanching machine that Shangyu city five leaf food machinery Co., Ltds produce.
9, normal temperature cleans: refer to the ginger piece by the blanching pond is cleaned with normal-temperature water inferior, clean with the normal temperature pond, wash residual chlorine off, be as the criterion with the smell that can't smell chlorine; Clean cooling ginger piece.
10, frozen water cooling quick-frozen: it is fixed that water temperature is come according to the freeze tunnel temperature, is higher than-30 ℃ as the freeze tunnel temperature, and ice model tank will freeze, and cryogenic temperature is controlled at 0 ℃-5 ℃, is lower than-30 ℃ as the freeze tunnel temperature, the ice model tank normal-temperature water; The SLD-2000 fluidization instant freezer that adopts Shangyu city five leaf food machinery Co., Ltds to produce.
11, do the ice film: will directly put into from the ginger piece that the freeze tunnel discharging opening picks out and fill the frozen water container that temperature is lower than 4 ℃, the time is 1-3 second, allows ginger piece surface be bright gloss, and one deck ice film is namely arranged.
12, the product that will carry out the ice film is crossed metal detector, the model of metal detector: I I 0, manufacturer: Shanghai Gao Jing.Whether pick-up metal and impurity in the monitoring product; Be after the GJ-II metal detector is placed on the conveyer belt of the ginger piece of carrying out the ice film, makes and want packaged products by metal detector, survey and wherein whether contain metal object.As when being mixed with metal object, the conveyer belt of detector can stop automatically, and the impurity that it is mixed with is found out then.
13, quota packing: by requirements of health operation with product by every case 10kg pack into by norm the special-purpose inner bag of outlet, reinstall and export special-purpose carton; The health operation requires: 1, before production and processing, must carry out disinfection to cell floor, metope, apparatus, equipment; 2, all processing personnel must wear work clothes, wear working cap, must accomplish that clothes is clean and tidy, and hair does not leak outside; When 3, entering the workshop, the sterilization that now washes your hands (clear water washes one's hands → and hand cleanser washes one's hands → clear water washes one's hands → clorox sterilization (time is 45 seconds-1 minute) → clear water alcohol of washing one's hands → spray).4, each process flow is responsible for by the special messenger, must not arbitrarily change, and the roughing plant personnel must not enter finishing department, and the finishing department employee must not enter packing shop; 5, every half an hour handwashing disinfection once, ground sprays each sodium chlorate every half an hour; When 6, the employee will leave the work workshop, must change work clothes; 7, the work clothes taken off of employee is by disinfection by ultraviolet light; 8, after production finishes, must clean up ground, wall, apparatus, equipment etc.
14, go into the freezer keeping: packaged product is put into-18 ℃ of freezers refrigerate, being sterilized by the special messenger keeps the storehouse cleaning, and the storehouse temperature keeps-18 ℃.Before not putting the product that processes into storehouse, be with the clorox sterilization to the sterilization in empty storehouse, when putting storehouse into if any product, be exactly cold sterilization.
15, the quick-frozen ginger product that is processed into all keeps not being higher than-18 ℃ low temperature environment in being transported to the process of selling market.
Quick-frozen ginger according to above-mentioned process acquisition, keep the quality of fresh ginger raw material with low temperature fully, and need be by any anticorrisive agent or additive, the nutrition in the ginger can not lost in the quick-frozen transportation, the genuineness that had both kept ginger makes things convenient for product storage and transportation again.The preservation technique of quick-frozen ginger has been broken through problems such as traditional dehydration, fresh-keeping difficulty, moisture in the food texture, juice can not run off, and under such low temperature, microorganism can not breed basically, the safety of food has had assurance, has features such as delicious, fresh, healthy, health compared with common ginger, simultaneously single fresh ginger is processed as quick-frozen ginger, no waste discharge in the production meets the environmental requirement of cleaner production.
Claims (4)
1. the process of quick-frozen ginger comprises that the ginger piece is chosen, desulfurization, sterilization, quick-frozen operation; Wherein the ginger piece is chosen operation and is comprised picking of raw material, raw material deburring, selection by winnowing 3 steps; Desulfurization process comprises that immersion desulfurization, clear water clean, go-on-go 3 steps; Sterilization process comprises that soup sterilization, blanching sterilization and normal-temperature water clean 3 steps; The quick-frozen operation comprises frozen water cooling, quick-frozen and does ice film 3 steps;
Concrete grammar is as follows:
The ginger piece is chosen, 1, picking of raw material: choose block big and full, do not have the rotten moisture that goes rotten less than 13% dried ginger as processing raw material; 2, raw material deburring: with manually dried ginger burr, the fibrous root of selected mistake being removed, equating is whole, makes its smooth and beautiful appearance; 3, winnowing machine selection by winnowing: will fix the dried ginger raw material winnowing machine selection by winnowing on limit, and according to the amount of the ginger piece of handling, regulate the size of the wind-force of winnowing machine, up to ginger piece surface impurity being blown down;
Desulfurization, 1, soak desulfurization: earlier with 50 ℃ of-55 ℃ of hot-water soaks 24 hours, heat the water logging bubble again after thoroughly changing water, thoroughly changed water once every 12 hours afterwards, when product backwater rate, reach 170%-190%, content of sulfur dioxide＜30ppm and stop immersion; 2, clear water cleans: the artificial clear water cleaning again of the ginger piece after soaking, desulfurization and clean impurity, the sulfur dioxide of cleaning products remained on surface, bacterium, impurity; 3, go-on-go: the product that will clean is poured on artificial go-on-go removal sandstone, impurity on the go-on-go platform;
Sterilization, 1, the soup sterilization: the product chlorinty that go-on-go is qualified is that the solution of 200 ppm soaks and is no less than sterilization in 10 minutes, monitors effective chlorine density at any time and keeps 200 ppm; Total number of bacteria≤the 100000cfu/g of product after the sterilization, coliform≤30MPN/100g; 2, blanching sterilization: use be the belt blanching machine, with blanching pond blanching, 75 ℃-80 ℃ of water temperatures, the blanching time is 90 seconds, further sterilization; 3, normal temperature cleans: clean and cooling ginger piece, the ginger piece by the blanching pond is cleaned with normal-temperature water again, clean with the normal temperature pond, wash residual chlorine off, be as the criterion with the smell that can't smell chlorine;
Quick-frozen, subzero below 25 ℃ and 15 minutes with interior time durations IQF, 1, frozen water cooling quick-frozen: adopt the fluidization instant freezer, water temperature is selected according to the freeze tunnel temperature of fluidization instant freezer, be higher than-30 ℃ as the freeze tunnel temperature, ice model tank will freeze, and cryogenic temperature is controlled at 0 ℃-5 ℃, be lower than-30 ℃ as the freeze tunnel temperature, the ice model tank normal-temperature water; 2, do the ice film: will directly put into from the ginger piece that the freeze tunnel discharging opening picks out and fill the frozen water container that temperature is lower than 4 ℃, the time is 1-3 second, allows ginger piece surface that crystal bright-ness is arranged, and namely carries out the ice film.
2. whether the described method of claim 1 is characterized in that the described quick-frozen ginger of carrying out the ice film need reject metal sundries, and the product that is about to carry out the ice film is crossed metal detector, pick-up metal and impurity in the monitoring product; The metal impurities that rejecting is sneaked into.
3. the quick-frozen ginger that obtains according to the method for claim 1 or 2 is characterized in that, described quick-frozen ginger is packed warehouse-in and continuous low temperature transportation, comprises quantitative package and goes into freezer 2 steps certainly; 1, quantitative package: by the requirement of health operation is determined product by every case weight, quota pack into the special-purpose inner bag of outlet, reinstall the special-purpose carton of outlet; 2, go into the freezer keeping: packaged product is put into-18 ℃ of freezers refrigerate, empty storehouse is kept clean with the clorox sterilization, after product was put storehouse into, the storehouse temperature kept-18 ℃; Consuming point is preserved and delivers in the packing back under subzero continuous low temperature condition below 18 ℃.
4. the quick-frozen ginger that obtains according to the method for claim 1.
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| CN1114535A (en) * | 1995-04-04 | 1996-01-10 | 郭兰钰 | Dry ginger cube (slices) soaking method sweetening process |
| CN1666621A (en) * | 2005-04-08 | 2005-09-14 | 倪文良 | Vegetable cold storing and fresh-keeping method |
| CN101473870B (en) * | 2009-01-16 | 2012-08-29 | 山东农业大学 | Film-coating fresh-keeping technique fresh cut ginger |
| CN102144660B (en) * | 2010-12-14 | 2012-11-21 | 孙希章 | Method for storing ginger without using pesticide |
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