CN103859319A - Preserved quick-frozen vegetable powder - Google Patents
Preserved quick-frozen vegetable powder Download PDFInfo
- Publication number
- CN103859319A CN103859319A CN201410113746.3A CN201410113746A CN103859319A CN 103859319 A CN103859319 A CN 103859319A CN 201410113746 A CN201410113746 A CN 201410113746A CN 103859319 A CN103859319 A CN 103859319A
- Authority
- CN
- China
- Prior art keywords
- fresh
- quick
- vegetables
- frozen
- onion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 48
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 44
- 238000007710 freezing Methods 0.000 claims abstract description 20
- 230000008014 freezing Effects 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 90
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 65
- 235000008397 ginger Nutrition 0.000 claims description 65
- 240000002234 Allium sativum Species 0.000 claims description 51
- 235000004611 garlic Nutrition 0.000 claims description 51
- 238000012856 packing Methods 0.000 claims description 29
- 238000004140 cleaning Methods 0.000 claims description 27
- 238000010298 pulverizing process Methods 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 16
- 238000005507 spraying Methods 0.000 claims description 11
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 241000234282 Allium Species 0.000 claims 4
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000463 material Substances 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000000227 grinding Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000021384 green leafy vegetables Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 244000291564 Allium cepa Species 0.000 description 87
- 241000234314 Zingiber Species 0.000 description 63
- 241000209094 Oryza Species 0.000 description 25
- 235000007164 Oryza sativa Nutrition 0.000 description 25
- 235000009566 rice Nutrition 0.000 description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 25
- 210000003491 skin Anatomy 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- 238000005096 rolling process Methods 0.000 description 9
- 238000003860 storage Methods 0.000 description 9
- 238000000465 moulding Methods 0.000 description 8
- 239000004744 fabric Substances 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000007599 discharging Methods 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 229940029982 garlic powder Drugs 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 239000010985 leather Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- UBJVUCKUDDKUJF-UHFFFAOYSA-N Diallyl sulfide Chemical compound C=CCSCC=C UBJVUCKUDDKUJF-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 230000003026 anti-oxygenic effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 206010020843 Hyperthermia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- WWULHQLTPGKDAM-UHFFFAOYSA-N gamma-eudesmol Natural products CC(C)C1CC(O)C2(C)CCCC(=C2C1)C WWULHQLTPGKDAM-UHFFFAOYSA-N 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- -1 garlic powder Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000010649 ginger oil Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036031 hyperthermia Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses preserved quick-frozen vegetable powder. A preparation process of the preserved quick-frozen vegetable powder comprises the following steps: selecting fresh vegetables; washing and peeling; grinding for the first time; quickly freezing; grinding for the second time; packaging to finally obtain 0.1-5-mesh fresh vegetable powder; and preserving at the temperature of -16 DEG C to -18 DEG C and the humidity of 45%-60%. The preserved quick-frozen vegetable powder is prepared by processing vegetable root and stem plants and leaf vegetables, and can be conveniently used by enterprises and families; a conventional use process is changed, the time is no longer wasted in early food material treatment, the vegetable powder is readily available and is suitable for the families, and each small packet is filled with 5g-10g of the vegetable powder.
Description
Technical field
The present invention relates to a kind of fresh-keeping of vegetables quick-frozen powder, this fresh-keeping of vegetables quick-frozen powder is applicable to ginger, garlic, onion, the green onion vegetables of food plant collar and other blade face greengrocery.
Background technology
Green onion, ginger and garlic is requisite three kinds of seasoning dishes in the indispensable condiment Chinese kitchen of life, is described as " kitchen Triratna ", can not only seasoning, and allow dish solution raw meat uncharm, flavouring renders palatable, and nutritious, and health is had to benifit.
Ginger belongs to dish root class plant, and ginger meat plumpness, taste are pungent, slightly warm in nature, have unique fragrant fragrance and ginger pungent, are rich in starch.Fat, protein, dietary fiber, mineral matter element.In addition, the composition of formation ginger fragrance mainly contains tens kinds of aromatic substances such as salad oil, ginger aldehyde, zingiberol, zingiberone, lauro lene.Ginger is not only a kind of very important flavouring, and it also has the digestive system function of improvement, suppresses oral bacteria growth, suppress abnormal fermentation in intestines, promote gas discharge and produce refreshing effect to the mind, suppress body endoperoxides deposits yields, anti-ageing, reducing blood lipid, prevent and treat gall stone, the effect such as antitumor.
Garlic, has strong garlic odour, and taste is pungent.Irritant smell, edible or confession seasoning, also can be used as medicine.In garlic, sulfur-containing compound has strong antibacterial and anti-inflammation functions.Garlic can promote the secretion of insulin, reduces blood sugar, prevention diabetes, garlic can prevent the fat deposition in cardiovascular and cerebrovascular, reduces PC, control cardiovascular and cerebrovascular disease, some composition in garlic has similar vitamin E and ascorbic anti-oxidant, anti-aging characteristic.
Green onion; the contained volatile oil component of green onion is mainly sulfur-containing compound, unrighted acid contributes to digestion, anticancer and sterilizing; as shigella dysenteriae etc.; containing. allyl sulphide can be protected stomach; stimulate the secretion of gastric juice; accelerate the digestion of stomach, help and improve a poor appetite, green onion leaf part contains more Multivitamin A, vitamin C.
At present, as the occupation mode of the green onion, ginger and garlic of food flavoring, be generally direct use or be processed into green onion powder, scallion oil, ginger powder, ginger oil, garlic powder, garlic oil.Directly service routine is many, processes unclean.And be processed into powdery, and in technique, requiring to pulverize through hyperthermia drying, its prototroph is destructurized, can not preserve its original taste, and sense of taste reduces greatly.Oils is that high temperature squeezing is extracted, and only has the nutritional labeling of small part to be retained, and most vitamin is all destroyed, and its nutritive value reduces greatly.Moreover as food auxiliary material, the fresh of green onion, ginger and garlic is that kitchen is used key point, and above-mentioned technique can not meet daily life needs completely.
Summary of the invention
In view of above-mentioned present situation, the invention provides a kind of fresh-keeping of vegetables quick-frozen powder, make it have the quick-frozen that can retain again its peculiar flavour easy to use fresh.The fresh powder of this quick-frozen is applicable to the preparation of green onion, ginger, garlic, onion, also can be applied on other similar vegetables simultaneously, and the nutritive value of vegetables, mouthfeel delicate flavour are remained to greatest extent.
Technical solution of the present invention is: a kind of production technology of fresh-keeping of vegetables quick-frozen powder is as follows:
1, the non-harmful fresh vegetables of selected high-quality;
2, clean, clean by high-pressure spraying, clean fresh vegetables surface silt, by skinning machine, the fresh vegetables cleaning up is peeled;
3, once pulverize, the fresh vegetables after decortication is sent into pulverizer and carry out one-level pulverizing;
4, quick-frozen, pulverizes fresh vegetables through one-level and carries out subzero-15 to the cryogenic freezing of-30 ℃ above-mentioned, after freezing 3-4 hour, takes out;
5, separating twice, gets above-mentioned fresh vegetables after freezing, send into ambient temperature in subzero-18 ℃ fresh-keeping adding carry out two grade low-temp powder process break, finally reach 0.1-5 object fresh vegetables powder;
6, packing, vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
In the present invention, the raw material of related fresh-keeping of vegetables quick-frozen powder, comprises ginger, garlic, onion, the green onion of rhizome plants and blade face class.
Further, the raw material of related fresh-keeping of vegetables quick-frozen powder be select ginger, garlic, onion, green onion any.
The fresh powder of greengrocery quick-frozen of the present invention is to select vegetables rhizome plants and blade face class vegetables through being processed into fresh-keeping quick-frozen powder, facilitates enterprise, family to use.Can make auxiliary material, millet cake, fillings, meat, change traditional use operation, need not lose time again to process at the food materials in early stage, can instantly get.Meanwhile, can solve crude fibre problem by the fresh powder craft of greengrocery quick-frozen vegetables after treatment, the vegetables after processing, crude fibre is ground into powdery, is suitable for the easy to use of the 5--10 of family gram inner wrapping.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1 quick-frozen fresh ginger powder:
1, the nuisanceless fresh ginger raw material of selected high-quality;
2, once clean: first through bubble cleaning section, high-pressure spraying cleaning section, fresh ginger is carried out to surface cleaning, scrub the silt on fresh ginger surface, then enter lifting high-pressure wash link, carrying out lifting thoroughly cleans, the nozzle adjustable that finally carries out spray section cleans, and controls shower nozzle water yield protection fresh ginger epidermis;
3, selected: choose fresh ginger surface and be faint yellow, it is strong, not soft that meat is pinched in touch, and ginger bud is fresh and tender, rejects rotten ginger part;
4, peeling: the fresh ginger after selected is removed the peel, send in many rib decortication rotating cages of skinning machine, make fresh ginger constantly stir decortication by the friction between mutual in cage, do not damage the real meat of fresh ginger, the proportion of goods damageds are low;
5, secondary cleaning: enter the wash water groove of skinning machine by propeller, clean;
6, once pulverize: the ginger after secondary cleaning enters fresh ginger pulverizer, wind wheel type high-speed rotary rotor, grinds, by the relative motion between movable fluted disc and fixed gear plate, make fresh ginger impact, rub and impact to each other and obtain pulverizing through fluted disc, fresh ginger after pulverizing, through the gravitation of rotary centrifuge and blower fan, enters cyclone separator discharging, then closes blower fan, dust enters pulse dust removal case, by cartridge filter and recovery, smashing fineness regulates with screen cloth, is crushed to for the first time 3-5 order;
7, quick-frozen: by the fresh ginger warehouse-in quick-frozen of pulverizing for the first time, elementary fresh ginger pallet after first grinding takes up sends into subzero-15 to the cryogenic freezing storehouse of-30 ℃, in order to strengthen fresh ginger powder antioxygenic property, store after 3-4 hour and take out, the benefit of deepfreeze is to keep the active material of elementary fresh ginger powder, for the processing of next stage provides condition, and application of cold temperature sterilization simultaneously, get rid of the harm of ginger bacterium, strengthen through the 3-5 object fresh ginger powder antioxygenic property of deepfreeze;
8, outbound separating twice: require ambient temperature to carry out break in fresh-keeping the adding of subzero 10 ° of C, elementary fresh ginger powder after refrigeration, use low temperature powder-making technique, finally reach 0.1-5 object fresh ginger powder, this step requires to adjust the screen cloth of pulverizer, make it reach 3-5mm, wind wheel type high-speed rotary rotor main wheel rotating speed is 3400r/min;
9, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
Feature: without ginger crude fibre, guaranteed the original delicate flavour of vegetables, guaranteed original vegetable nutrient composition, by run off, without any anticorrisive agent, guarantee delicious delicious, floury.
Embodiment 2 quick-frozen fresh ginger powders:
1, the nuisanceless fresh ginger raw material of selected high-quality;
2, clean: first through bubble cleaning section, high-pressure spraying cleaning section, fresh ginger is carried out to surface cleaning, scrub the silt on fresh ginger surface, then enter lifting high-pressure wash link, carry out lifting and thoroughly clean, the nozzle adjustable that finally carries out spray section cleans, and controls shower nozzle water yield protection fresh ginger epidermis;
3, selected: choose fresh ginger surface and be faint yellow, it is strong, not soft that meat is pinched in touch, and ginger bud is fresh and tender, rejects rotten ginger part;
4, peeling: the fresh ginger after selected is removed the peel, send in many rib decortication rotating cages of skinning machine, make fresh ginger constantly stir decortication by the friction between mutual in cage;
5, quick-frozen: the fresh ginger after decortication is entered to send into subzero-15 to the cryogenic freezing storehouse of-30 ℃, take out after keeping in cold storage 3-4 hour;
6, pulverize: require ambient temperature to carry out break in fresh-keeping the adding of subzero-18 ° C, fresh ginger after freezing, use low temperature powder-making technique, finally reach 0.1-5 object fresh ginger powder, this step requires to adjust the screen cloth of pulverizer, make it reach 3-5mm, wind wheel type high-speed rotary rotor main wheel rotating speed is 3400r/min;
7, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
Embodiment 3 quick-frozen fresh ginger powders:
1, the nuisanceless fresh ginger raw material of selected high-quality;
2, clean: first through bubble cleaning section, high-pressure spraying cleaning section, fresh ginger is carried out to surface cleaning, scrub the silt on fresh ginger surface, then enter lifting high-pressure wash link, carry out lifting and thoroughly clean, the nozzle adjustable that finally carries out spray section cleans, and controls shower nozzle water yield protection fresh ginger epidermis;
3, selected: choose fresh ginger surface and be faint yellow, it is strong, not soft that meat is pinched in touch, and ginger bud is fresh and tender, rejects rotten ginger part;
4, peeling: the fresh ginger after selected is removed the peel, send in many rib decortication rotating cages of skinning machine, make fresh ginger constantly stir decortication by the friction between mutual in cage;
5, pulverize mono-frozen machine one-shot forming: fresh ginger is entered to send into subzero-15 to the mono-frozen machine of-30 ℃ and once pulverize moulding, finally reach 0.1-5 object fresh ginger powder;
6, packing: vacuum cold bag packing, desinfection chamber temperature remains on subzero-16 to-15 ℃, and humidity remains on 45-60%.
Illustrate: the mono-frozen machine quick-frozen of above-mentioned middle indication is existing device.Be mainly to adopt quick-freezing plant to form the strong cold wind air-flow vertically upward with larger flow velocity, and adopt unique different wind apparatus, reasonable wind distribution, air-flow is evenly distributed.Make the fully sudden and violent leakage of material in strong cold wind.Guipure bottom, with pulse shaking device independently, is not stopped up the space of guipure by frost, reduced windage, airflow smooth.And make that material does not lump, glutinous net and form monomer.Realized full fluidization individual quick freezing technique, quick-freeze speed is fast, has greatly improved and has freezed output.Use mono-frozen machine can save the warehouse-in quick-frozen program in machining process, make process more easy.
The fresh green onion powder of embodiment 4 quick-frozen:
1, the nuisanceless fresh green onion raw material of selected high-quality
2, elementaryly select processing: by fresh green onion peeling, coring, yellow point;
3, clean: send cleaning machine to clean fresh green onion, fresh green onion is stirred by water pressure violent rolling in water, and the water under high pressure of jet pipe ejection rinses fresh green onion, and drifts about towards Way out, by the scraper lifting machine in exit, the fresh green onion of bringing is delivered to pulverizing process;
4, once pulverize: pulverize by pulverizer at normal temperatures, change disintegrator sieving net, repeat to be ground into fresh green onion mud to 3-5 order;
5, put in storage freezing: above-mentioned fresh green onion mud is sent into freezer and deposits, temperature in subzero-15 to-30 ℃, after keeping in cold storage 3-4 hour take out;
6, separating twice: require ambient temperature to carry out break in fresh-keeping the adding of subzero-18 ° C, take out the fresh green onion mud of quick-frozen of freezer moulding, enter pulverizer and pulverize, adjust the order number of screen cloth, reach 0.1-5 order, pulverizer rotating speed is 3600r/mim;
7, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
Feature: easy to use, guarantee the original delicate flavour of green onion and nutritional labeling, without the blue or green piece of obvious green onion, without fiber.Floury.
The fresh green onion powder of embodiment 5 quick-frozen:
1, the nuisanceless fresh green onion raw material of selected high-quality
2, elementaryly select processing: by fresh green onion peeling, coring, yellow point;
3, clean: send cleaning machine to clean fresh green onion, fresh green onion is stirred by water pressure violent rolling in water, and the water under high pressure of jet pipe ejection rinses fresh green onion, and drifts about towards Way out, by the scraper lifting machine in exit, the fresh green onion of bringing is delivered to freezing process;
4, put in storage freezing: above-mentioned fresh green onion is sent into freezer and deposits, temperature in subzero-15 to-30 ℃, after keeping in cold storage 3-4 hour take out;
5, pulverize: require ambient temperature to carry out break in fresh-keeping the adding of-18 ° of C, take out the fresh green onion of quick-frozen of freezer moulding, enter pulverizer and pulverize, adjust the order number of screen cloth, reach 0.1-5 order, pulverizer rotating speed is 3600r/mim;
6, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
The fresh green onion powder of embodiment 6 quick-frozen:
1, the nuisanceless fresh green onion raw material of selected high-quality
2, elementaryly select processing: by fresh green onion peeling, coring, yellow point;
3, clean: send cleaning machine to clean fresh green onion, fresh green onion is stirred by water pressure violent rolling in water, and the water under high pressure of jet pipe ejection rinses fresh green onion, and drifts about towards Way out, by the scraper lifting machine in exit, the fresh green onion of bringing is delivered to freezing process;
4, pulverize mono-frozen machine one-shot forming: fresh green onion is sent into subzero-15 to the mono-frozen machine of-30 ℃ and once pulverize moulding, finally reach the fresh green onion powder of 0.1-5 object;
5, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
The fresh garlic powder of embodiment 7 quick-frozen:
1, the non-harmful fresh garlic rice raw material of selected high-quality;
2, fresh garlic rice is broken lobe peeling: fresh garlic rice is sent into skinning machine, squeeze stranding peel off garlic skin, break lobe by the centrifugal flexible roller of skinning machine, utilize skinning machine internal fan, garlic skin, bar are separated and reclaimed;
3, clean: the garlic rice of peeling being broken to lobe is sent into cleaning machine, be that garlic rice grain pattern is crossed violent rolling stirring under effect of water pressure, the water under high pressure spraying by jet pipe rinses again to garlic rice, and drifts about towards Way out, by the scraper lifting machine in exit, the garlic rice of bringing is delivered to pulverizing process;
4, once pulverize: at normal temperatures the garlic rice after rinsing is sent into pulverizer and pulverize, can repeat to be ground into mashed garlic and reach 3-5 order;
5, warehouse-in quick-frozen: send freezer freezing in mashed garlic after pulverizing, temperature, is taken out after keeping in cold storage 3-4 hour to-30 ℃ in subzero-15;
6, separating twice: require ambient temperature to carry out break in fresh-keeping the adding of-18 ° of C, take out the quick-frozen mashed garlic of moulding in freezer, again send into pulverizer, the order number of adjusting screen cloth reaches 0.1-5 order, and pulverizer rotating speed is 3600r/mim;
7, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
Feature: selected high-quality garlic, genuineness, never adds any anticorrisive agent and artificial color, and product has kept the original local flavor of fresh garlic and nutrition to greatest extent, easy to use, is easy to preserve.Separately can process according to customer requirement the product of different size and packing, genuineness, never adds any anticorrisive agent and artificial color, is applied to the seasoning matter supply of delicatessen, and safe ready cost is low.
The fresh garlic powder of embodiment 8 quick-frozen:
1, the non-harmful fresh garlic rice raw material of selected high-quality;
2, fresh garlic rice is broken lobe peeling: fresh garlic rice is sent into skinning machine, squeeze stranding peel off garlic skin, break lobe by the centrifugal flexible roller of skinning machine, utilize skinning machine internal fan, garlic skin, bar are separated and reclaimed;
3, clean: the garlic rice of peeling being broken to lobe is sent into cleaning machine, be that garlic rice grain pattern is crossed violent rolling stirring under effect of water pressure, the water under high pressure spraying by jet pipe rinses again to garlic rice, and drifts about towards Way out, by the scraper lifting machine in exit, the garlic rice of bringing is delivered to pulverizing process;
4, warehouse-in quick-frozen: send freezer freezing in garlic rice after cleaning, temperature, is taken out after keeping in cold storage 3-4 hour to-30 ℃ in subzero-15;
5, pulverize: require ambient temperature to carry out break in fresh-keeping the adding of-18 ° of C, take out the quick frozen garlic rice in freezer, send into pulverizer, adjust sieve number, repeat pulverizing and reach 0.1-5 order, pulverizer rotating speed is 3600r/mim;
6, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
The fresh garlic powder of embodiment 9 quick-frozen:
1, the non-harmful fresh garlic rice raw material of selected high-quality;
2, fresh garlic rice is broken lobe peeling: fresh garlic rice is sent into skinning machine, squeeze stranding peel off garlic skin, break lobe by the centrifugal flexible roller of skinning machine, utilize skinning machine internal fan, garlic skin, bar are separated and reclaimed;
3, clean: the garlic rice of peeling being broken to lobe is sent into cleaning machine, be that garlic rice grain pattern is crossed violent rolling stirring under effect of water pressure, the water under high pressure spraying by jet pipe rinses again to garlic rice, and drifts about towards Way out, by the scraper lifting machine in exit, the garlic rice of bringing is delivered to pulverizing process;
4, pulverize mono-frozen machine one-shot forming: the garlic rice after cleaning is sent into subzero-15 to the mono-frozen machine of-30 ℃ and once pulverize moulding, finally reach the fresh green onion powder of 0.1-5 object;
5, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
The fresh onion powder of embodiment 10 quick-frozen:
1, selected high-quality Harmless Onion raw material;
2, peeling: by the onion after selected by feed hopper deliver to conveyer belt automatic charging machine by onion send into draw a leather trunk draw skin, onion after stroke skin is entered to Song Pili material revolves in roller, onion sloughs round onions outermost one to double-layer fur under the effect of sidepiece pressure-air, send discharging opening;
3, clean: the onion of peeling is sent into cleaning machine and clean, onion is stirred by violent rolling under effect of water pressure, the high pressure water end (W.E.) onion spraying by jet pipe is rinsed, and drift about towards Way out, by the scraper lifting machine in exit, the onion of bringing is delivered to pulverizing process, and the speed of scraper lifting machine is adjustable;
4, once pulverize: under normal temperature, send pulverizer to pulverize the onion after cleaning, repeat to pulverize, change disintegrator sieving net and reach 3-5 order;
5, warehouse-in quick-frozen: the onion mud of once pulverizing is sent into freezer freezing, temperature, is taken out after keeping in cold storage 3-4 hour to-30 ℃ in subzero-15;
6, separating twice: require ambient temperature to carry out break in fresh-keeping the adding of-18 ° of C, take out the quick-frozen onion mud of moulding in freezer, enter pulverizer and again pulverize, the order number of adjusting screen cloth reaches 0.1-5 order, and pulverizer rotating speed is 3600r/mim;
7, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
The fresh onion powder of embodiment 11 quick-frozen:
1, selected high-quality Harmless Onion raw material;
2, peeling: by the onion after selected by feed hopper deliver to conveyer belt automatic charging machine by onion send into draw a leather trunk draw skin, onion after stroke skin is entered to Song Pili material revolves in roller, onion sloughs round onions outermost one to double-layer fur under the effect of sidepiece pressure-air, send discharging opening;
3, clean: the onion of peeling is sent into cleaning machine and clean, onion is stirred by violent rolling under effect of water pressure, the high pressure water end (W.E.) onion spraying by jet pipe is rinsed, and drift about towards Way out, by the scraper lifting machine in exit, the onion of bringing is delivered to pulverizing process, and the speed of scraper lifting machine is adjustable;
4, warehouse-in quick-frozen: send freezer freezing onion after cleaning, temperature, is taken out after keeping in cold storage 3-4 hour to-30 ℃ in subzero-15;
5, pulverize: require ambient temperature to carry out break in fresh-keeping the adding of-18 ° of C, take out the quick-frozen onion in freezer, send into pulverizer, adjust sieve number, repeat pulverizing and reach 0.1-5 order, pulverizer rotating speed is 3600r/mim;
6, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
The fresh onion powder of embodiment 12 quick-frozen:
1, selected high-quality Harmless Onion raw material;
2, peeling: by the onion after selected by feed hopper deliver to conveyer belt automatic charging machine by onion send into draw a leather trunk draw skin, onion after stroke skin is entered to Song Pili material revolves in roller, onion sloughs round onions outermost one to double-layer fur under the effect of sidepiece pressure-air, send discharging opening;
3, clean: the onion of peeling is sent into cleaning machine and clean, onion is stirred by violent rolling under effect of water pressure, the high pressure water end (W.E.) onion spraying by jet pipe is rinsed, and drift about towards Way out, by the scraper lifting machine in exit, the onion of bringing is delivered to pulverizing process, and the speed of scraper lifting machine is adjustable;
4, pulverize mono-frozen machine one-shot forming: the onion after cleaning is sent into subzero-15 to the mono-frozen machine of-30 ℃ and once pulverize moulding, finally reach the fresh onion powder of 0.1-5 object;
5, packing: vacuum cold bag packing, desinfection chamber temperature maintains subzero-16 to-18 ℃, and humidity remains on 45-60%.
Claims (3)
1. the production technology of a fresh-keeping of vegetables quick-frozen powder is as follows:
(1), the non-harmful fresh vegetables of selected high-quality;
(2), clean, clean by high-pressure spraying, clean fresh vegetables surface silt, by skinning machine, the fresh vegetables cleaning up is peeled;
(3), once pulverize, the fresh vegetables after decortication is sent into pulverizer and carried out one-level pulverizing, sieve number reaches 3-5 order;
(4), quick-frozen, pulverize fresh vegetables through one-level and carry out subzero-15 to the cryogenic freezing of-30 ℃ above-mentioned, after freezing 3-4 hour, take out;
(5), separating twice, take out the fresh vegetables of freezing rear pulverizing, require ambient temperature to carry out two grade low-temp powder process break in fresh-keeping the adding of-18 ° of C, finally reach 0.1-5 object fresh vegetables powder;
(6), packing, vacuum cold bag packing, desinfection chamber temperature remains on subzero-16 to-18 ℃, humidity remains on 45-60%.
2. fresh-keeping of vegetables quick-frozen powder according to claim 1, is characterized in that, the raw material of described fresh-keeping of vegetables quick-frozen powder comprises ginger, garlic, onion, the green onion of rhizome plants and blade face class.
3. fresh-keeping of vegetables quick-frozen powder according to claim 2, is characterized in that, the raw material of described fresh-keeping of vegetables quick-frozen powder be select ginger, garlic, onion, green onion any.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113746.3A CN103859319A (en) | 2014-03-26 | 2014-03-26 | Preserved quick-frozen vegetable powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113746.3A CN103859319A (en) | 2014-03-26 | 2014-03-26 | Preserved quick-frozen vegetable powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859319A true CN103859319A (en) | 2014-06-18 |
Family
ID=50898778
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410113746.3A Pending CN103859319A (en) | 2014-03-26 | 2014-03-26 | Preserved quick-frozen vegetable powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859319A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285970A (en) * | 2015-11-03 | 2016-02-03 | 四川峨眉仙山中药有限公司 | Refrigerating processing technology of glossy ganoderma powder |
| CN105876696A (en) * | 2016-04-18 | 2016-08-24 | 甘肃金大地食品有限公司 | Production technology of fresh edible mashed potatoes |
| CN107019031A (en) * | 2017-03-17 | 2017-08-08 | 赵春芝 | A kind of quick-freezing fresh-keeping method of sweet potato |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117360A (en) * | 1995-04-27 | 1996-02-28 | 申载河 | Method for quick freezing of garlic |
| CN1875760A (en) * | 2006-06-21 | 2006-12-13 | 林奕群 | Vegetables nutrition powder and preparation method thereof |
| CN102578511A (en) * | 2012-03-31 | 2012-07-18 | 谢振文 | Vacuum freeze-dried lemon juice powder and preparation method thereof |
-
2014
- 2014-03-26 CN CN201410113746.3A patent/CN103859319A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117360A (en) * | 1995-04-27 | 1996-02-28 | 申载河 | Method for quick freezing of garlic |
| CN1875760A (en) * | 2006-06-21 | 2006-12-13 | 林奕群 | Vegetables nutrition powder and preparation method thereof |
| CN102578511A (en) * | 2012-03-31 | 2012-07-18 | 谢振文 | Vacuum freeze-dried lemon juice powder and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285970A (en) * | 2015-11-03 | 2016-02-03 | 四川峨眉仙山中药有限公司 | Refrigerating processing technology of glossy ganoderma powder |
| CN105876696A (en) * | 2016-04-18 | 2016-08-24 | 甘肃金大地食品有限公司 | Production technology of fresh edible mashed potatoes |
| CN107019031A (en) * | 2017-03-17 | 2017-08-08 | 赵春芝 | A kind of quick-freezing fresh-keeping method of sweet potato |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kumoro et al. | A critical review on tropical fruits seeds as prospective sources of nutritional and bioactive compounds for functional foods development: a case of Indonesian exotic fruits | |
| RU2005105774A (en) | COMPOSITION OF THE ACTINIDIA ARGUTA EXTRACT (ACTINIDIUM ACUTE) AND RELATIVE SPECIES PLANTS FOR THE PREVENTION AND TREATMENT OF ALLERGIC DISEASES AND NON-ALLERGIC INFLAMMATORY DISEASES | |
| CN103734283A (en) | Preparation method of anti-browning preservative for fresh-cut lotus root | |
| CN105249123A (en) | Technology for preparing fruit juice powder from passion fruits as raw materials | |
| US20040265451A1 (en) | Method and system for micro-particulating food matter | |
| CN103859319A (en) | Preserved quick-frozen vegetable powder | |
| CN104738614A (en) | Chinese wolfberry fruit health food and production process thereof | |
| CN106690232B (en) | Vegetable seasoning powder rich in isothiocyanate and production method thereof | |
| KR101931953B1 (en) | Manufacturing Method for Mix-Corn of Mixed Corn Powder Using Freeze Drying Method | |
| CN103535647B (en) | Preparation method and application of full-nutrient bamboo shoot powder with high dietary fibers | |
| CN105285704A (en) | Asparagus noodles and preparation method thereof | |
| US3809778A (en) | Process for the complete utilization of cocoa fruits | |
| KR101326076B1 (en) | Leaching type citron tea and manufacturing method thereof and tea bag contained leaching type citron tea | |
| JP2024003190A (en) | Composition for suppressing increase in blood neutral fat | |
| KR102120461B1 (en) | Process for preparing cold noodle with Hippophae rhamnoides | |
| CN101513217A (en) | Processing technology of a sweet potato stem tip compound teabag | |
| KR102120463B1 (en) | Process for preparing kalguksu noodle with Hippophae rhamnoides | |
| Alam et al. | Post harvest value chain of carrot–A Review | |
| JP2009082031A (en) | Method for producing sprout extract | |
| JP2017190308A (en) | Composition for suppressing increase in blood neutral fat | |
| KR20060028826A (en) | Preparation method for the extract and reduce to powder cedrela sinensis and tree of heaven and foods compositions add the same | |
| CN105876725A (en) | Oily and crisp passion fruit powder and preparation method thereof | |
| CN104336259A (en) | Preparation technology of okra herbal tea | |
| KR101715884B1 (en) | Citrus powder and manufacturing method thereof | |
| Capanoglu et al. | Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140618 |