CN102885127A - Process for sterilizing quick-frozen fruits and vegetables by using sodium hypochlorite - Google Patents
Process for sterilizing quick-frozen fruits and vegetables by using sodium hypochlorite Download PDFInfo
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- CN102885127A CN102885127A CN2012103338010A CN201210333801A CN102885127A CN 102885127 A CN102885127 A CN 102885127A CN 2012103338010 A CN2012103338010 A CN 2012103338010A CN 201210333801 A CN201210333801 A CN 201210333801A CN 102885127 A CN102885127 A CN 102885127A
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Abstract
The invention relates to a process for sterilizing and quick-freezing fruits and vegetables by using sodium hypochlorite. In the process of sterilizing, the concentration of available chlorine is kept between 100-500 mg/kg, the sterilizing time is 60 to 600 seconds. According to the technical scheme, the process has the advantages that 1) a blanching process is not required, so that the problems that products in low brittleness and a plurality of aromatic substances are volatilized in the conventional blanching process are solved, and the products are close to natural fresh fruits and vegetables; and nutrient substances are prevented from being washed off during blanching and cooling, so that flavors, tastes and the brittleness of unfrozen products are close to the original characteristics of natural vegetables; 2) the defect that a microbiological indicator is difficult to control by the process of only cleaning the quick-frozen fruits and vegetables is overcome; and 3) compared with the commonly-used blanching pretreatment process, cost of each ton of the products can be reduced by 200 to 400 RMB.
Description
Technical field
The present invention relates to a kind of clorox sterilization quick-frozen fruit vegetables processing technology, belong to food processing technology field.
Background technology
Traditional quick-frozen fresh vegetables processing technology has blanching to process before quick-frozen, and 98 ± 2 ℃ of water temperatures, the different fruit vegetable kind of blanching time be from about 30 seconds to 180 seconds, and the blanching main purpose is sterilization, kill enzyme, simultaneously so that the color and luster of tissue improve.The defective of this technique be blanching so that vegetable tissue is subjected to thermal maturation, the product rear brittleness of thawing is obviously inadequate, the aromatic substance of vegetables distributes morely in the simultaneously blanching process, nutriment runs off obviously in the blanching and during cooling.The products such as quick-frozen shallot, pimento, garlic are in the urgent need to researching and developing a kind of alternative techniques.
Summary of the invention
The present invention is directed to defects, it is a kind of more near nature fresh goods fruit vegetable that purpose is to provide, and reduced the clorox sterilization quick-frozen fresh vegetables processing technology that nutriment runs off when reaching cooling in the blanching.
Technical scheme of the present invention is for this reason: in the sterilization process of the present invention, and the cl concn 100-500mg/kg that remains valid, the time is 60-600s.
Described effective chlorine density is 100-500mg/kg.
----three grades of flowing water clean, and----select--packing--warehouse-in, it finished in 5 hours liquor natrii hypochloritis's soaking sterilization in quick-frozen to have the present invention includes pre-treatment.
It enters warehouse temperature and is-18 ℃ and following.
Advantage of the present invention is after adopting technique scheme: 1) because of without blanching technique, avoided the problem that traditional blanching handicraft product brittleness is not enough, the aromatic substance volatilization is more, nutriment runs off when reaching cooling in the blanching so that product more near nature fresh goods fruit vegetable, has reduced; 2) overcome the unmanageable weakness of quick-frozen fruit vegetables technique microbiological indicator after the simple cleaning; 3) the more common blanching pretreating process of clorox sterilization, product per ton is saved cost 200-400 unit.
The specific embodiment
Embodiment one:
In the sterilization process of the present invention, the cl concn 400mg/kg that remains valid, the time is 60s.
----three grades of flowing water clean, and----select--packing--warehouse-in, it finished in 5 hours liquor natrii hypochloritis's soaking sterilization in quick-frozen to have the present invention includes pre-treatment.
It enters warehouse temperature and is-18 ℃ and following.
Embodiment two:
In the sterilization process of the present invention, the cl concn 200mg/kg that remains valid, the time is 120s.
----three grades of flowing water clean, and----select--packing--warehouse-in, it finished in 5 hours liquor natrii hypochloritis's soaking sterilization in quick-frozen to have the present invention includes pre-treatment.
It enters warehouse temperature and is-18 ℃ and following.
Technique of the present invention is applicable to the quick-frozen processing such as the stable shallot of self color and luster, pimento, lotus rhizome, garlic, strawberry, is fit to sell both at home and abroad;
After testing: the product microbiological indicator: total plate count≤100,000/gram, Escherichia coli＜3.0/ gram, pathogenic bacteria do not detect.
Claims (4)
1. clorox sterilization quick-frozen fresh vegetables processing technology is characterized in that, in the sterilization process, and the cl concn 100-500mg/kg that remains valid, the time is 60-600s.
2. clorox sterilization quick-frozen fresh vegetables processing technology according to claim 1 is characterized in that, described effective chlorine density is 100-500mg/kg.
3. clorox sterilization quick-frozen fresh vegetables processing technology according to claim 1 is characterized in that, includes pre-treatment, and----three grades of flowing water clean, and----select--packing--warehouse-in, it finished in 5 hours liquor natrii hypochloritis's soaking sterilization in quick-frozen.
4. clorox sterilization quick-frozen fresh vegetables processing technology according to claim 3 is characterized in that, it enters warehouse temperature and is-18 ℃ and following.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103338010A CN102885127A (en) | 2012-09-11 | 2012-09-11 | Process for sterilizing quick-frozen fruits and vegetables by using sodium hypochlorite |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103338010A CN102885127A (en) | 2012-09-11 | 2012-09-11 | Process for sterilizing quick-frozen fruits and vegetables by using sodium hypochlorite |
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| CN102885127A true CN102885127A (en) | 2013-01-23 |
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| CN2012103338010A Pending CN102885127A (en) | 2012-09-11 | 2012-09-11 | Process for sterilizing quick-frozen fruits and vegetables by using sodium hypochlorite |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430835A (en) * | 2014-11-18 | 2015-03-25 | 苏州大福外贸食品有限公司 | Processing method of quick-frozen cauliflower |
| CN104886717A (en) * | 2014-03-07 | 2015-09-09 | 日清食品控股株式会社 | Food sterilization method and food |
| CN105557976A (en) * | 2016-01-07 | 2016-05-11 | 地利营养配餐科技有限公司 | Soft sterilization method of mixed fresh cut root vegetables in small packages |
| CN106665804A (en) * | 2017-01-09 | 2017-05-17 | 河南工业大学 | Method for preserving peaches based on yeast and in combination with thermal treatment |
Citations (5)
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|---|---|---|---|---|
| KR20060024588A (en) * | 2004-09-14 | 2006-03-17 | 박정식 | A method for making a frozen kimchi |
| JP2008271934A (en) * | 2007-05-01 | 2008-11-13 | Kirene:Kk | Method for producing frozen vegetable |
| CN102018021A (en) * | 2010-11-02 | 2011-04-20 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing quick-frozen water caltrop kernels |
| CN102177953A (en) * | 2011-03-23 | 2011-09-14 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing lotus seed products |
| CN102578212A (en) * | 2012-02-10 | 2012-07-18 | 龙海龙贤果蔬速冻食品有限公司 | Processing method of scallion |
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2012
- 2012-09-11 CN CN2012103338010A patent/CN102885127A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060024588A (en) * | 2004-09-14 | 2006-03-17 | 박정식 | A method for making a frozen kimchi |
| JP2008271934A (en) * | 2007-05-01 | 2008-11-13 | Kirene:Kk | Method for producing frozen vegetable |
| CN102018021A (en) * | 2010-11-02 | 2011-04-20 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing quick-frozen water caltrop kernels |
| CN102177953A (en) * | 2011-03-23 | 2011-09-14 | 湖北省农业科学院农产品加工与核农技术研究所 | Method for processing lotus seed products |
| CN102578212A (en) * | 2012-02-10 | 2012-07-18 | 龙海龙贤果蔬速冻食品有限公司 | Processing method of scallion |
Non-Patent Citations (1)
| Title |
|---|
| 陈夏娇，等: "《蔬菜加工新技术与营销》", 31 January 2012, 金盾出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886717A (en) * | 2014-03-07 | 2015-09-09 | 日清食品控股株式会社 | Food sterilization method and food |
| CN104430835A (en) * | 2014-11-18 | 2015-03-25 | 苏州大福外贸食品有限公司 | Processing method of quick-frozen cauliflower |
| CN105557976A (en) * | 2016-01-07 | 2016-05-11 | 地利营养配餐科技有限公司 | Soft sterilization method of mixed fresh cut root vegetables in small packages |
| CN106665804A (en) * | 2017-01-09 | 2017-05-17 | 河南工业大学 | Method for preserving peaches based on yeast and in combination with thermal treatment |
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Application publication date: 20130123 |
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