CN103651755A - Quick-freezing freshness retaining method for Chinese yams - Google Patents
Quick-freezing freshness retaining method for Chinese yams Download PDFInfo
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- CN103651755A CN103651755A CN201210342531.XA CN201210342531A CN103651755A CN 103651755 A CN103651755 A CN 103651755A CN 201210342531 A CN201210342531 A CN 201210342531A CN 103651755 A CN103651755 A CN 103651755A
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- rhiizoma dioscoreae
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Abstract
The invention discloses a quick-freezing freshness retaining method for Chinese yams. The quick-freezing freshness retaining method comprises the steps of (1) selecting the Chinese yams and removing heads; (2) precooling the Chinese yams in a refrigerator for 1-2 months at the controlled temperature of 4-8 DEG C, and eliminating wetness every day in the prior period to reduce the moisture by 10-15 percent; (3) clearing away mud on the surfaces of the Chinese yams; (4) cutting the Chinese yams; (5) protecting the colors of incisions of the Chinese yams according to a ratio of color-protecting liquid to prevent browning; (6) keeping the temperature of air for drying the moisture on the surfaces lower than 55 DEG C; (7) packaging the Chinese yams through PE (polyethylene) composite bags in vacuum; and (8) performing quick-freezing operation at the temperature of -38 DEG C for 20minutes, and putting the Chinese yams into a preservation refrigerator immediately after the quick-freezing is finished.
Description
Technical field
The present invention relates to a kind of quick-freeze fresh-keeping method of RHIIZOMA DIOSCOREAE from Henan of China, especially when heating is edible, retained the quick-freeze fresh-keeping method of the RHIIZOMA DIOSCOREAE from Henan of China of the nutritional labeling of fresh RHIIZOMA DIOSCOREAE from Henan of China and the sweet mouthfeel of its uniqueness completely.
Background technology
At present, the method of the fresh-keeping general employing preservation by low temperature of RHIIZOMA DIOSCOREAE from Henan of China, preservation temperature is at 4-8 ℃, the method makes the RHIIZOMA DIOSCOREAE from Henan of China accretion rate that just slows down, but still make its in-house moisture and nutriment in continuous loss, and also can only extend fresh keeping time 3-5 month, in preserving process, can not clean and damage epidermal tissue, otherwise very easily fungal infection, causes and rots.Technique of Speed Freezing has applied to vegetables preservation, and common quick frozen product has green soya bean rice, garden pea, green soy bean, corn etc., for but some difference of RHIIZOMA DIOSCOREAE from Henan of China.
Summary of the invention
The invention provides a kind of quick-freeze fresh-keeping method of RHIIZOMA DIOSCOREAE from Henan of China, especially in raw material selection, processing, quick freezing temperature, packing method, have special requirement and when heating is edible, retained the quick-freeze fresh-keeping method of the RHIIZOMA DIOSCOREAE from Henan of China of the nutritional labeling of fresh RHIIZOMA DIOSCOREAE from Henan of China and the sweet mouthfeel of its uniqueness completely.
The technical solution adopted for the present invention to solve the technical problems is:
A quick-freeze fresh-keeping method for RHIIZOMA DIOSCOREAE from Henan of China, comprising: (1) selected RHIIZOMA DIOSCOREAE from Henan of China, goes comb hair; (2) enter freezer precooling, temperature is controlled at 4-8 ℃ of time 1-2 month; Every day in early stage, hydrofuge, made moisture reduce 10-15%; (3) clean RHIIZOMA DIOSCOREAE from Henan of China surface earth; (4) cut; (5) according to the proportioning of colour protecting liquid, the otch of RHIIZOMA DIOSCOREAE from Henan of China is protected to look to prevent brown stain; (6) drying up the wind-warm syndrome of surface moisture should be lower than 55 ℃; (7) adopt the vacuum packaging of PE complex pocket; (8) quick-frozen operating temperature-38 ℃, time 20min, puts into preservation freezer immediately after quick-frozen.
Preferably, cutting in described step (4) is exactly to arrange according to package length and thickness.
Preferably, described colour protecting liquid proportioning is (weight ratio): citric acid 0.05%; Vc0.05%; Sodium chloride 0.15%.
Preferably, in described step (3), to the cleaning of RHIIZOMA DIOSCOREAE from Henan of China, adopt fruit-vegetable cleaner to carry out.
The invention has the beneficial effects as follows: after RHIIZOMA DIOSCOREAE from Henan of China quick-frozen, can under-18 ℃ of storage conditions, deposit more than 2 years, instant has retained nutritional labeling and its unique mouthfeel and the sweet flavour of fresh RHIIZOMA DIOSCOREAE from Henan of China completely when heating is edible.And this technique is relatively simple and practical.
The specific embodiment
A quick-freeze fresh-keeping method for RHIIZOMA DIOSCOREAE from Henan of China, comprising: the RHIIZOMA DIOSCOREAE from Henan of China of the JIAOZUO AREA special product in (1) selected tunnel, go comb hair, and rotten without going rotten; (2) enter freezer precooling, temperature is controlled at 4-8 ℃, time 1-2 month; Every day in early stage, hydrofuge, made moisture reduce 10-15%; (3) adopt fruit-vegetable cleaner wash clean RHIIZOMA DIOSCOREAE from Henan of China surface earth; (4) cutting is exactly to arrange according to package length and thickness; (5) according to the proportioning of colour protecting liquid, the otch of RHIIZOMA DIOSCOREAE from Henan of China is protected to look to prevent brown stain; (6) wind-warm syndrome that dries up surface moisture should can not adopt hot blast lower than 55 ℃, otherwise can destroy RHIIZOMA DIOSCOREAE from Henan of China institutional framework, affects mouthfeel; (7) adopt PE complex pocket vacuum packaging (8) quick-frozen operating temperature-38 ℃, time 20min, puts into preservation freezer immediately after quick-frozen; (9) can under-18 ℃ of storage conditions, deposit more than 2 years local flavor constant.
Selected genuine RHIIZOMA DIOSCOREAE from Henan of China carries out the processing of precooling hydrofuge, reduces the in-house respiration heat of RHIIZOMA DIOSCOREAE from Henan of China and moisture, removes the careless fishy smell of newly gathering in RHIIZOMA DIOSCOREAE from Henan of China, makes the Amylase Hydrolysis partial starch in RHIIZOMA DIOSCOREAE from Henan of China be converted into compound sugar and reduced sugar, has obviously improved mouthfeel; Slow down its metabolism, make its nutritional labeling relatively stable.RHIIZOMA DIOSCOREAE from Henan of China is cleaned and cuts arrangement classification, and incision is processed with colour protecting liquid, and colour protecting liquid proportioning is citric acid 0.05%; Vc0.05%; Sodium chloride 0.15%; Can effectively prevent the brown stain effect of polyphenol oxidase in RHIIZOMA DIOSCOREAE from Henan of China.Adopt apparatus for drying to dry up surface moisture, surface sweating while preventing quick-frozen.Dry up rear employing vacuum packaging, more convenient when edible.Quick-frozen adopts-38 ℃ of low temperature, makes the rapid condensation of RHIIZOMA DIOSCOREAE from Henan of China internal moisture become microcrystal, reduces disorganization, fully keeps original mouthfeel.
Obviously, the above embodiment of the present invention is only for example of the present invention is clearly described, and is not the restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make on the basis of the above description other multi-form variation and changes.Here cannot give all embodiments exhaustive.Every still row in protection scope of the present invention of apparent variation that technical scheme of the present invention amplifies out or change that belong to.
Claims (4)
1. a quick-freeze fresh-keeping method for RHIIZOMA DIOSCOREAE from Henan of China, comprising: (1) selected RHIIZOMA DIOSCOREAE from Henan of China, goes comb hair; (2) enter freezer precooling, temperature is controlled at 4-8 ℃ of time 1-2 month; Every day in early stage, hydrofuge, made moisture reduce 10-15%; (3) clean RHIIZOMA DIOSCOREAE from Henan of China surface earth; (4) cut; (5) according to the proportioning of colour protecting liquid, the otch of RHIIZOMA DIOSCOREAE from Henan of China is protected to look to prevent brown stain; (6) drying up the wind-warm syndrome of surface moisture should be lower than 55 ℃; (7) adopt the vacuum packaging of PE complex pocket; (8) quick-frozen operating temperature-38 ℃, time 20min, puts into preservation freezer immediately after quick-frozen.
2. the quick-freeze fresh-keeping method of RHIIZOMA DIOSCOREAE from Henan of China according to claim 1, cutting in described step (4) is exactly to arrange according to package length and thickness.
3. the quick-freeze fresh-keeping method of RHIIZOMA DIOSCOREAE from Henan of China according to claim 2, described colour protecting liquid proportioning is (weight ratio): citric acid 0.05%; Vc0.05%; Sodium chloride 0.15%.
4. the quick-freeze fresh-keeping method of RHIIZOMA DIOSCOREAE from Henan of China according to claim 1, adopts fruit-vegetable cleaner to carry out to the cleaning of RHIIZOMA DIOSCOREAE from Henan of China in described step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210342531.XA CN103651755A (en) | 2012-09-17 | 2012-09-17 | Quick-freezing freshness retaining method for Chinese yams |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210342531.XA CN103651755A (en) | 2012-09-17 | 2012-09-17 | Quick-freezing freshness retaining method for Chinese yams |
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| CN103651755A true CN103651755A (en) | 2014-03-26 |
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| CN201210342531.XA Pending CN103651755A (en) | 2012-09-17 | 2012-09-17 | Quick-freezing freshness retaining method for Chinese yams |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351692A (en) * | 2014-11-28 | 2015-02-18 | 邱新航 | Method for preparing quick-frozen iron stick yam |
| 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 |
| CN104642510A (en) * | 2015-01-30 | 2015-05-27 | 广西大学 | Method for retaining freshness of Chinese yam by acidic electrolyzed functional water |
| CN105285666A (en) * | 2015-10-27 | 2016-02-03 | 平凉市佳禾农产品加工有限责任公司 | Chinese yam slice browning inhibitor and use method thereof |
| CN107950650A (en) * | 2017-12-11 | 2018-04-24 | 福建农林大学 | A kind of processing method of quick freezed yam |
| CN111887292A (en) * | 2020-08-20 | 2020-11-06 | 涿州秋实农业科技有限公司 | Primary processing and storage method of stropharia rugoso-annulata |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351692A (en) * | 2014-11-28 | 2015-02-18 | 邱新航 | Method for preparing quick-frozen iron stick yam |
| CN104351692B (en) * | 2014-11-28 | 2017-06-16 | 邱新航 | A kind of preparation method of quick-frozen iron rod yam |
| 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 |
| CN104642510A (en) * | 2015-01-30 | 2015-05-27 | 广西大学 | Method for retaining freshness of Chinese yam by acidic electrolyzed functional water |
| CN105285666A (en) * | 2015-10-27 | 2016-02-03 | 平凉市佳禾农产品加工有限责任公司 | Chinese yam slice browning inhibitor and use method thereof |
| CN107950650A (en) * | 2017-12-11 | 2018-04-24 | 福建农林大学 | A kind of processing method of quick freezed yam |
| CN111887292A (en) * | 2020-08-20 | 2020-11-06 | 涿州秋实农业科技有限公司 | Primary processing and storage method of stropharia rugoso-annulata |
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Application publication date: 20140326 |