CN103141560A - Preparation method of quick-frozen Chinese yam - Google Patents
Preparation method of quick-frozen Chinese yam Download PDFInfo
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- CN103141560A CN103141560A CN2013101190812A CN201310119081A CN103141560A CN 103141560 A CN103141560 A CN 103141560A CN 2013101190812 A CN2013101190812 A CN 2013101190812A CN 201310119081 A CN201310119081 A CN 201310119081A CN 103141560 A CN103141560 A CN 103141560A
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Abstract
The invention provides a preparation method of quick-frozen Chinese yam. The method comprises the following steps of: cleaning raw materials; peeling the raw materials; cutting the peeled raw materials into sections; classifying the sections; performing color protection; blanching; cooling and freezing; packaging; and freezing and storing, wherein during peeling, flowing water is adopted for flushing so as to flush and remove starch mucus in time, and the operation is convenient. A d-sodium erythorbate and citric acid color protection formulation is adopted, so that the cost is low, and the effect is better. According to different specifications, different time is adopted, stage-type blanching is adopted, and a catalase passivation experiment is performed; during quick-freezing, quick freezing is adopted, by virtue of controlling the charging temperature and the charging speed as well as parameters of an instant freezer, quick freezing is achieved and meanwhile product cracks are reduced; and the quick-frozen Chinese yam is convenient to eat, safe and sanitary, and convenient for realization of standard processing.
Description
Technical field
The present invention relates to the preparation method of a kind of foods processing technique, particularly a kind of quick freezed yam.
Background technology
Along with the raising of people's living standard and the quickening of rhythm of life, traditional just progressively develops to time saving and energy saving socialized service system take the familial self cooking as main consumption pattern, various finished products, semi-finished product, fast food, characteristic typical local food etc. enter the supermarket more and more, become the daily table food of people.Although the Chinese yam nutritive value is very high, Chinese yam surface mucus when peeling is more, not easy cleaning.At present, the standardization of Chinese fast food is a technical barrier always, and the mouthfeel of the dish in a restaurant often is confined to cook's level, the randomness of cook's operation simultaneously, if cook's health, the mouthfeel of mood of cook etc. limit value vegetable.In addition, along with rising of housing price, it is very large that the rent of fast food restaurant drops into, if be provided with special kitchen, also needs to have dish meat subregion to process, higher for the area requirements in kitchen, invisible increase expense.
Summary of the invention
The technical problem to be solved in the present invention is for the deficiencies in the prior art, has proposed a kind of preparation method of being convenient to realize the quick freezed yam of standardization processing.
The technical problem to be solved in the present invention is achieved through the following technical solutions, and a kind of preparation method of quick freezed yam is characterized in:
(1), clean: wash clean, without silt, foreign matter and field trash;
(2), peeling: with planing tool peeling, adopt circulating water to rinse, clean part is removed with cutter in the end simultaneously, cleans, and the Chinese yam after peeling is immersed in colour protecting liquid immediately,
Described colour protecting liquid is that the raw material by the following weight proportioning consists of:
Different Vc sodium 2-4 weight portion
Citric acid 1-2 weight portion
Water 900-1100 weight portion
Different Vc sodium and citric acid are dropped in water, and water temperature must not be higher than 10 ℃, and fully stir, and the insoluble matters such as precipitation can not be arranged, and the colour protecting liquid pH value is controlled at below 4;
(3), segment: vertical cut, the Chinese yam section after length 70 ± 2mm segment puts into water immediately, curtailment 70mm after segment but more than 65mm, as certified products;
(4), classification: be divided into SS level, S level, M level according to the Chinese yam diameter, take microcephaly's minor axis as distinguishing benchmark,
SS level: 25-35mm S level: 35-42mm M level: 42-49mm
The raw material of diameter more than 49mm cuts minute along the minor axis direction, enters SS level or S level after cutting minute, and the product after classification is put into colour protecting liquid and carried out color retention;
(5), blanching:
98 ± 2 ° of blanching water temperatures, the time: M level 13-15min, S level 10-12min, SS level 7-9min, the core temperature of Chinese yam section is cooled to below 20 ° with frozen water after reaching more than 65 ° immediately.
Blanching key points for operation: will in advance steam be opened before feeding intake, after the water boiling, begin to feed intake, the amount of each blanching must be fixed, and beginning to drop from product begins timing the blanching pond, when closing on regulation blanching temperature 20s left and right, stop the supple of gas or steam, anti-sealing boiling causes Chinese yam to repeat blanching;
(6), freeze: must be quick-frozen, the core temperature of the Chinese yam section after freezing be below-18 ° with the interior zone of maximum ice crystal formation that passes through in 30 minutes;
(7), freezer keeping after packing, Ku Wen is below-18 °.
The present invention compared with prior art adopts the standardization processing technology, adopts circulating water to rinse during peeling, in time rinses and removes starch mucus, and handled easily adopts different Vc sodium and citric acid to protect the look formula, and cost is low, and better effects if.According to different size, adopt the different time, adopt stage blanching, and the quick freezed yam instant of producing by quick freezing, safety and sanitation.Be convenient to realize standardization processing.
The specific embodiment
A kind of preparation method of quick freezed yam,
(1), clean: clean to be divided into and slightly wash and fine purifiation,
Slightly wash: water first rinses, fine purifiation: fine purifiation twice in the pond, and wash clean is without silt, foreign matter and field trash;
(2), peeling: remove the peel with planing tool, reduce heavy cutter as far as possible, in order to improve yield, require skin to remove, because Chinese yam starch content is high, during peeling, surface mucus is more, for convenience of operation, adopts circulating water to rinse, unclean part is removed with cutter in the end simultaneously, clean, the Chinese yam after peeling is immersed in colour protecting liquid immediately
Described colour protecting liquid is that the raw material by the following weight proportioning consists of:
Different Vc sodium 2-4 weight portion
Citric acid 1-2 weight portion
Water 900-1100 weight portion
Different Vc sodium and citric acid are dropped in water, and water temperature must not be higher than 10 ℃, and fully stir, and the insoluble matters such as precipitation can not be arranged, and the colour protecting liquid pH value is controlled at below 4;
(3), segment: vertical cut, after length 70 ± 2mm segment, Chinese yam is put into water immediately, after segment curtailment 70mm but more than 65mm, can be used as certified products
(4), classification: be divided into SS level, S level, M level according to the Chinese yam diameter, hold diameter as distinguishing benchmark take the microcephaly,
SS level: 25-35mm S level: 35-42mm M level: 42-49mm,
The raw material of diameter more than 49mm cuts minute along the minor axis direction, enters SS level or S level after cutting minute, and the product after classification is put into colour protecting liquid and carried out color retention.
(5), blanching is processed:
98 ± 2 ° of blanching water temperatures, the time: M level 13-15min, S level 10-12min, SS level 7-9min, the core temperature of Chinese yam section is cooled to below 20 ° with frozen water after reaching more than 65 ° immediately.
Blanching key points for operation: will in advance steam be opened before feeding intake, after the water boiling, begin to feed intake, the amount of each blanching must be fixed, and beginning to drop from product begins timing the blanching pond, when closing on regulation blanching temperature 20s left and right, stop the supple of gas or steam, anti-sealing boiling causes Chinese yam to repeat blanching;
(6), freeze: must be quick-frozen, 30 minutes with interior by zone of maximum ice crystal formation, freeze below core temperature-18 °
(7), packing: standard vanning, the blue polybag of inner packing, outer packing box
(8), keeping: the freezer keeping, Ku Wen is below-18 °
Adopt circulating water to rinse during peeling, in time rinse and remove starch mucus, handled easily adopts different Vc sodium and citric acid to protect the look formula, and cost is low, and better effects if.
According to different size, adopt the different time, adopt stage blanching, and carry out catalatic Inactivation experiment.
Quick freezing is adopted in quick-frozen, by control material loading temperature and material loading speed, and the parameter of instant freezer, reach the quick freezing while, reduce the product crackle.
Claims (2)
1. the preparation method of a quick freezed yam is characterized in that:
(1), clean: wash clean, without silt, foreign matter and field trash;
(2), peeling: with planing tool peeling, adopt circulating water to rinse, clean part is removed with cutter in the end simultaneously, cleans, and the Chinese yam after peeling is immersed in colour protecting liquid immediately,
Described colour protecting liquid is that the raw material by the following weight proportioning consists of:
Different Vc sodium 2-4 weight portion
Citric acid 1-2 weight portion
Water 900-1100 weight portion
Different Vc sodium and citric acid are dropped in water, and water temperature must not be higher than 10 ℃, and fully stir, and the insoluble matters such as precipitation can not be arranged, and pH value is controlled at below 4;
(3), segment: vertical cut, the Chinese yam section after length 70 ± 2mm segment puts into water immediately, curtailment 70mm after segment but more than 65mm, as certified products;
(4), classification: be divided into SS level, S level, M level according to the Chinese yam diameter, take microcephaly's minor axis as distinguishing benchmark,
SS level: 25-35mm S level: 35-42mm M level: 42-49mm
The raw material of diameter more than 49mm cuts minute along the minor axis direction, enters SS level or S level after cutting minute, and the product after classification is put into colour protecting liquid and carried out color retention;
(5), blanching:
98 ± 2 ° of blanching water temperatures, the time: M level 13-15min, S level 10-12min, SS level 7-9min after the core temperature of Chinese yam section reaches more than 65 °, are cooled to below 20 ° with frozen water immediately;
(6), freeze: must be quick-frozen, the core temperature of the Chinese yam section after freezing be below-18 ° with the interior zone of maximum ice crystal formation that passes through in 30 minutes;
(7), freezer keeping after packing, Ku Wen is below-18 °.
2. the preparation method of quick freezed yam according to claim 1, it is characterized in that: will in advance steam be opened before blanching feeds intake, after the water boiling, begin to feed intake, the amount of each blanching must be fixed, and beginning to drop from product begins timing the blanching pond, when closing on regulation blanching temperature 20s left and right, stop the supple of gas or steam, anti-sealing boiling causes Chinese yam to repeat blanching.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101190812A CN103141560A (en) | 2013-04-08 | 2013-04-08 | Preparation method of quick-frozen Chinese yam |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101190812A CN103141560A (en) | 2013-04-08 | 2013-04-08 | Preparation method of quick-frozen Chinese yam |
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| CN103141560A true CN103141560A (en) | 2013-06-12 |
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| CN2013101190812A Pending CN103141560A (en) | 2013-04-08 | 2013-04-08 | Preparation method of quick-frozen Chinese yam |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489060A (en) * | 2015-01-27 | 2015-04-08 | 永安市宏安经济发展有限公司 | Cold storage quick-freezing technology of Chinese yam |
| CN107950650A (en) * | 2017-12-11 | 2018-04-24 | 福建农林大学 | A kind of processing method of quick freezed yam |
| CN109530292A (en) * | 2018-12-08 | 2019-03-29 | 湖南省博世康中医药有限公司 | A kind of cleaning device for peeling for Chinese herbal medicine production |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1421153A (en) * | 2002-12-18 | 2003-06-04 | 胡传银 | Making process of quick-frozen Chinese yam |
| CN1446456A (en) * | 2003-04-03 | 2003-10-08 | 中国农业大学 | Method for breeding short yam |
| CN1475144A (en) * | 2002-08-12 | 2004-02-18 | 山西仙塔食品工业集团有限公司 | Yam quick forzen processing technology |
| CN102047945A (en) * | 2009-11-07 | 2011-05-11 | 吴继明 | Yam freezing technology |
-
2013
- 2013-04-08 CN CN2013101190812A patent/CN103141560A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475144A (en) * | 2002-08-12 | 2004-02-18 | 山西仙塔食品工业集团有限公司 | Yam quick forzen processing technology |
| CN1421153A (en) * | 2002-12-18 | 2003-06-04 | 胡传银 | Making process of quick-frozen Chinese yam |
| CN1446456A (en) * | 2003-04-03 | 2003-10-08 | 中国农业大学 | Method for breeding short yam |
| CN102047945A (en) * | 2009-11-07 | 2011-05-11 | 吴继明 | Yam freezing technology |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489060A (en) * | 2015-01-27 | 2015-04-08 | 永安市宏安经济发展有限公司 | Cold storage quick-freezing technology of Chinese yam |
| CN107950650A (en) * | 2017-12-11 | 2018-04-24 | 福建农林大学 | A kind of processing method of quick freezed yam |
| CN109530292A (en) * | 2018-12-08 | 2019-03-29 | 湖南省博世康中医药有限公司 | A kind of cleaning device for peeling for Chinese herbal medicine production |
| CN109530292B (en) * | 2018-12-08 | 2024-01-09 | 亳州市国臻堂中药饮片股份有限公司 | A wash peeling apparatus for chinese herbal medicine preparation |
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Application publication date: 20130612 |