CN102793123A - Method for processing ready-to-serve convenient foods of Osmunda japonica - Google Patents
Method for processing ready-to-serve convenient foods of Osmunda japonica Download PDFInfo
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- CN102793123A CN102793123A CN2012103180115A CN201210318011A CN102793123A CN 102793123 A CN102793123 A CN 102793123A CN 2012103180115 A CN2012103180115 A CN 2012103180115A CN 201210318011 A CN201210318011 A CN 201210318011A CN 102793123 A CN102793123 A CN 102793123A
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Abstract
The invention discloses a method for processing ready-to-serve convenient foods of Osmunda japonica and belongs to the technical field of food processing. The method comprises the following steps: subjecting dry materials of Osmunda japonica to primary rehydration, cooling, secondary rehydration, cooling and tertiary rehydration and cooling; adjusting the pH; inspecting semi-finished products; bagging; performing primary light inspection; performing metal detection; sterilizing; performing secondary light inspection; and inspecting finished products. The method is simple in process and easy in production and manufacture. The processed products are nutritious and tasty, convenient to serve and safe and sanitary, and have a high added value of products.
Description
Technical field
The invention discloses a kind of processing method of common vetch dish instant fast food, be specifically related to a kind of processing method of poach common vetch dish, belong to food processing technology field.
Background technology
The common vetch dish has another name called osmund, is of high nutritive value; Be rich in protein, multivitamin, dietary fiber and iron, calcium, phosphorus, selenium and other trace elements; Add that its matter with uniqueness is carefully delicious, the characteristics of fresh and crisp, receive liking of states such as Japan, Korea S and Southeast Asia deeply, be described as " vast stretch of wooded country mountain delicacy ".Wild common vetch dish, fresh and tender delicious, nutritious, both can eat raw, again can be pickled, drying.But fresh common vetch dish, value-added content of product is low, and the holding time is short, can't long-distance transportation; And drying common vetch dish can't satisfy the diversified demand of people to common vetch dish product.
Summary of the invention
Technical problem to be solved by this invention provides a kind of processing method of common vetch dish instant fast food, and processing technology of the present invention is simple, manufactures easily, and the product that makes is nutritious, instant, mouthfeel are good, safety and sanitation, and added value of product is high.
For solving the problems of the technologies described above, the processing method of common vetch dish instant fast food of the present invention may further comprise the steps:
(1) preliminary treatment: the Dried Osmund raw material is dropped in the tank, inject clear water, clean dish body foreign material, at a distance from changing water once after 1-2 hour;
(2) rehydrations, cooling: in the stainless steel jacketed pan, inject water, be warming up to 80-85 ℃, fish for pretreated common vetch dish semi-finished product and immerse in the hot water, soaked 50-60 minute; Inject water purification after one time rehydration is accomplished, flowing water is cooled to normal temperature;
(3) secondary rehydration, cooling: in the stainless steel jacketed pan, inject water once more, be warming up to 75-80 ℃, fish for rehydration, cooled common vetch dish semi-finished product and immerse in the hot water, soaked 50-60 minute; Inject water purification after the secondary rehydration is accomplished, flowing water is cooled to normal temperature;
(4) three rehydrations, cooling: in the stainless steel jacketed pan, inject water for the third time, be warming up to 70-75 ℃, fish for the secondary rehydration, cooled common vetch dish semi-finished product immerse in the hot water, soaked 50-60 minute; Inject water purification after three times rehydration is accomplished, flowing water is cooled to normal temperature; The common vetch dish that is cooled to normal temperature is removed foreign matter through the hair impurity removing machine;
(5) pH adjustment, semi-finished product detect: the product that will remove foreign matter drops in the pH value adjustment liquid; Carry out the adjustment of pH value; Changed primary water in every separated 2-3 hour, changing the waterside number is 2-3 time, and said pH adjustment liquid is the lemon aqueous acid of mass percentage concentration 0.15-0.2%; The product that will pass through the pH adjustment carries out pH and detects, and pH 3.6-4.2 is certified products;
(6) Packaging: the pH of qualified product into sterilized vacuum plastic bags, plastic packaging solution was added using a vacuum sealing machine for vacuum, sealing, said packaging solution containing vitamin C, calcium lactate, salt, Gluconate - 〥 - lactone solution, wherein the vitamin C, calcium lactate, sodium chloride, glucose, acid - 〥 - lactone concentrations were 0.05 to 0.05 to 0.1% 0.1% 0.1 0.2% 0.3 - 0.5%;
(7) lamp inspection just, metal detection, sterilization: the vacuum polybag that will be packaged with the common vetch dish is positioned under the lamp inspection desk, inspection sack sealing, foreign matter situation; The qualified vacuum polybag of lamp inspection just uses metal detector to detect metal; The vacuum polybag that metal detection is qualified moves in the sterilization tank, is warming up to 89-91 ℃, and constant temperature kept 50-60 minute; Product after the sterilization moves to rapidly and carries out the flowing water cooling in the cooling water, makes the bagged product temperature reduce to normal temperature fast;
(8) multiple lamp inspection, finished product detection: sterilization, cooled product are positioned under the lamp inspection desk inspection sack sealing, foreign matter situation; The qualified product of multiple lamp inspection carries out physics and chemistry and microbiological analysis, wherein pH value 3.8-4.2, SO
2Content≤25ppm, microorganism detection total number of bacteria＜10/g, coliform are negative and are qualified finished product.
The present invention has following beneficial effect: the first, adopt three rehydrations, process for cooling, and the temperature of three rehydration technologies reduces gradually, and all cools off the common vetch dish brittleness and the good springiness of acquisition fast through flowing water after each rehydration technology.The second, adopt citric acid to kill enzyme, preserved the nutritive value of common vetch dish well, the freshness date that has prolonged product; Carry out the pH adjustment simultaneously, make the product mouthfeel that makes good.The 3rd, check problem is strict, guarantees product quality, safety and sanitation.Realize product pH, SO through semi-finished product detection, finished product detection
2The whole process monitoring of content; Product is carried out sterilization processing, safety and sanitation.The 4th, the vitamin C in the packing liquid makes that the color and luster degree of product is good; Calcium lactate in the packing liquid, the crisp sense that has kept the common vetch dish well.The 5th, the present invention has prolonged the open date of product, is convenient to transportation and preservation, has improved value-added content of product.The 6th, instant, the product that the present invention makes gets final product instant bagged, also can do to eat after the further processed.
The specific embodiment
The processing method of common vetch dish instant fast food may further comprise the steps:
(1) preliminary treatment: the Dried Osmund raw material is dropped in the tank, inject clear water, clean dish body foreign material, at a distance from changing water once after 1-2 hour;
(2) rehydrations, cooling: in the stainless steel jacketed pan, inject water, be warming up to 80-85 ℃, fish for pretreated common vetch dish semi-finished product and immerse in the hot water, soaked 50-60 minute; Inject water purification after one time rehydration is accomplished, flowing water is cooled to normal temperature;
(3) secondary rehydration, cooling: in the stainless steel jacketed pan, inject water once more, be warming up to 75-80 ℃, fish for rehydration, cooled common vetch dish semi-finished product and immerse in the hot water, soaked 50-60 minute; Inject water purification after the secondary rehydration is accomplished, flowing water is cooled to normal temperature;
(4) three rehydrations, cooling: in the stainless steel jacketed pan, inject water for the third time, be warming up to 70-75 ℃, fish for the secondary rehydration, cooled common vetch dish semi-finished product immerse in the hot water, soaked 50-60 minute; Inject water purification after three times rehydration is accomplished, flowing water is cooled to normal temperature; The common vetch dish that is cooled to normal temperature is removed foreign matter through the hair impurity removing machine;
(5) pH adjustment, semi-finished product detect: the product that will remove foreign matter drops in the pH value adjustment liquid; Carry out the adjustment of pH value; Changed primary water in every separated 2-3 hour, changing the waterside number is 2-3 time, and said pH adjustment liquid is the lemon aqueous acid of mass percentage concentration 0.15-0.2%; The product that will pass through the pH adjustment carries out pH and detects, and pH 3.6-4.2 is certified products;
(6) Packaging: The pH testing qualified products into the vacuum ultraviolet disinfection plastic bag, plastic packaging solution was added using a vacuum sealer vacuum, sealing, said packaging solution containing vitamin C, calcium lactate, salt, dextrose Acid - 〥 - lactone solution, wherein the vitamin C, calcium lactate, sodium chloride, glucose, acid - 〥 - lactone concentrations of 0.05-0.1 mass percent, 0.05% 0.1% 0.2% 0.1 0.3 - 0.5 %;
(7) lamp inspection just, metal detection, sterilization: the vacuum polybag that will be packaged with the common vetch dish is positioned under the lamp inspection desk, inspection sack sealing, foreign matter situation; The qualified vacuum polybag that is packaged with the common vetch dish of lamp inspection just uses metal detector to detect metal; The vacuum polybag that is packaged with the common vetch dish that metal detection is qualified moves in the sterilization tank, opens the steam threshold and is warming up to 89-91 ℃, and constant temperature kept 50-60 minute; Product after the sterilization moves to rapidly and carries out the flowing water cooling in the cooling water, makes the bagged product temperature reduce to normal temperature fast;
(8) multiple lamp inspection, finished product detection: sterilization, cooled product are positioned under the lamp inspection desk inspection sack sealing, foreign matter situation; The qualified product of multiple lamp inspection carries out physics and chemistry and microbiological analysis, pH value 3.8-4.2 wherein, SO
2Content≤25ppm, microorganism detection total number of bacteria＜10/g, coliform are negative and are qualified finished product.
Claims (1)
1. the processing method of a common vetch dish instant fast food is characterized in that, may further comprise the steps:
(1) preliminary treatment: the Dried Osmund raw material is dropped in the tank, inject clear water, clean dish body foreign material, at a distance from changing water once after 1-2 hour;
(2) rehydrations, cooling: in the stainless steel jacketed pan, inject water, be warming up to 80-85 ℃, fish for pretreated common vetch dish semi-finished product and immerse in the hot water, soaked 50-60 minute; Inject water purification after one time rehydration is accomplished, flowing water is cooled to normal temperature;
(3) secondary rehydration, cooling: in the stainless steel jacketed pan, inject water once more, be warming up to 75-80 ℃, fish for rehydration, cooled common vetch dish semi-finished product and immerse in the hot water, soaked 50-60 minute; Inject water purification after the secondary rehydration is accomplished, flowing water is cooled to normal temperature;
(4) three rehydrations, cooling: in the stainless steel jacketed pan, inject water for the third time, be warming up to 70-75 ℃, fish for the secondary rehydration, cooled common vetch dish semi-finished product immerse in the hot water, soaked 50-60 minute; Inject water purification after three times rehydration is accomplished, flowing water is cooled to normal temperature; The common vetch dish that is cooled to normal temperature is removed foreign matter through the hair impurity removing machine;
(5) pH adjustment, semi-finished product detect: the product that will remove foreign matter drops in the pH value adjustment liquid; Carry out the adjustment of pH value; Changed primary water in every separated 2-3 hour, changing the waterside number is 2-3 time, and said pH adjustment liquid is the lemon aqueous acid of mass percentage concentration 0.15-0.2%; The product that will pass through the pH adjustment carries out pH and detects, and pH 3.6-4.2 is certified products;
(6) Packaging: the pH of qualified product into sterilized vacuum plastic bags, plastic packaging solution was added using a vacuum sealer vacuum, sealing, said packaging solution containing vitamin C, calcium lactate, salt, dextrose Acid - 〥 - lactone solution, wherein the vitamin C, calcium lactate, sodium chloride, glucose, acid - 〥 - lactone concentrations of 0.05-0.1 mass percent, 0.05% 0.1% 0.2% 0.1 0.3 - 0.5 %;
(7) lamp inspection just, metal detection, sterilization: the vacuum polybag that will be packaged with the common vetch dish is positioned under the lamp inspection desk, inspection sack sealing, foreign matter situation; The qualified vacuum polybag of lamp inspection just uses metal detector to detect metal; The vacuum polybag that metal detection is qualified moves in the sterilization tank, is warming up to 89-91 ℃, and constant temperature kept 50-60 minute; Product after the sterilization moves to rapidly and carries out the flowing water cooling in the cooling water, makes the bagged product temperature reduce to normal temperature fast;
(8) multiple lamp inspection, finished product detection: sterilization, cooled product are positioned under the lamp inspection desk inspection sack sealing, foreign matter situation; The qualified product of multiple lamp inspection carries out physics and chemistry and microbiological analysis, wherein pH value 3.8-4.2, SO
2Content≤25ppm, microorganism detection total number of bacteria＜10/g, coliform are negative and are qualified finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103180115A CN102793123A (en) | 2012-08-31 | 2012-08-31 | Method for processing ready-to-serve convenient foods of Osmunda japonica |
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| CN2012103180115A CN102793123A (en) | 2012-08-31 | 2012-08-31 | Method for processing ready-to-serve convenient foods of Osmunda japonica |
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| CN102793123A true CN102793123A (en) | 2012-11-28 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262993A (en) * | 2013-04-28 | 2013-08-28 | 合肥徽之皇食品集团有限公司 | Processing method for lipid-lowering seasoned vetch and lipid-lowering seasoned vetch |
| CN103300325A (en) * | 2013-05-13 | 2013-09-18 | 余玉莲 | Method for processing stomach-invigorating seasoning ormund pomace and stomach-invigorating seasoning ormund pomace |
| CN103907850A (en) * | 2014-04-28 | 2014-07-09 | 宁波保税区攀峒信息科技有限公司 | Processing method of instant dried vegetable and processed instant dried vegetable |
| CN104161109A (en) * | 2014-06-30 | 2014-11-26 | 安徽新荣久农业科技有限公司 | High pressure rehydration method of dried osmund |
| CN104171990A (en) * | 2014-06-30 | 2014-12-03 | 安徽新荣久农业科技有限公司 | Vacuum rehydrating method for dried osmunds |
| CN104996546A (en) * | 2015-09-01 | 2015-10-28 | 湖南湘春农业科技开发有限公司 | Preparation method of poached vegetable |
| CN105028618A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Preservation method of fresh osmunda japonica |
-
2012
- 2012-08-31 CN CN2012103180115A patent/CN102793123A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262993A (en) * | 2013-04-28 | 2013-08-28 | 合肥徽之皇食品集团有限公司 | Processing method for lipid-lowering seasoned vetch and lipid-lowering seasoned vetch |
| CN103300325A (en) * | 2013-05-13 | 2013-09-18 | 余玉莲 | Method for processing stomach-invigorating seasoning ormund pomace and stomach-invigorating seasoning ormund pomace |
| CN103907850A (en) * | 2014-04-28 | 2014-07-09 | 宁波保税区攀峒信息科技有限公司 | Processing method of instant dried vegetable and processed instant dried vegetable |
| CN104161109A (en) * | 2014-06-30 | 2014-11-26 | 安徽新荣久农业科技有限公司 | High pressure rehydration method of dried osmund |
| CN104171990A (en) * | 2014-06-30 | 2014-12-03 | 安徽新荣久农业科技有限公司 | Vacuum rehydrating method for dried osmunds |
| CN105028618A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Preservation method of fresh osmunda japonica |
| CN104996546A (en) * | 2015-09-01 | 2015-10-28 | 湖南湘春农业科技开发有限公司 | Preparation method of poached vegetable |
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Application publication date: 20121128 |