CN104304414A - Method for processing quick-frozen onions - Google Patents
Method for processing quick-frozen onions Download PDFInfo
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- CN104304414A CN104304414A CN201410657467.3A CN201410657467A CN104304414A CN 104304414 A CN104304414 A CN 104304414A CN 201410657467 A CN201410657467 A CN 201410657467A CN 104304414 A CN104304414 A CN 104304414A
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- onion
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- blanching
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Abstract
The invention relates to a method for processing quick-frozen onions, and belongs to the technical field of food processing. The method includes the steps of selecting onions, carrying out primary cleaning, cutting the onions through machines, carrying out ultrasonic cleaning on the onions, selecting the onions through a machine, wrapping the onions through films, carrying out blanching on the inions, cooling the onions, draining off water from the onions, quickly freezing the onions, sorting the onions, carrying out ice glazing on the onions, refrigerating the onions and the like. According to the method for processing the quick-frozen onions, due to the fact that the onions are wrapped in the preservative films before the step of blanching, nutritional ingredients like vitamins in the onions are prevented from being dissolved in hot water, nutrition loss is prevented, and the onions are clean and fresh.
Description
Technical field
The present invention relates to the processing method of a kind of quick-frozen onion, belong to food processing technology field.
Background technology
Vegetables, refer to and can cook, culinary art becomes food, other plant except grain, vegetables are one of requisite food in people's diet, vegetables can provide the necessary multivitamin of human body and mineral matter, diversified phytochemicals is also had in vegetables, be people generally acknowledge to the effective composition of health, in China, vegetables be all generally spring or summer maturation in the majority, if but want in autumn and winter season the vegetables continuing edible fresh, just the vegetables of spring and summer must be preserved, the universal way of current preservation vegetables is kept in freezer after being plucked by fresh vegetables, then taken out again in time autumn and winter, but at present due to the defect of technique of refrigeration, in the refrigeration stage, vegetables because the temperature difference of himself and before refrigeration pretreatment unreasonable and cause a large amount of vegetables withered death, cause a large amount of wastes.
Traditional quick-frozen fresh vegetables processing technology has a blanching process before quick-frozen, water temperature 98 ± 2 DEG C, and the different fruit vegetable kind of blanching time was from 30 seconds to about 180 seconds, and blanching main purpose is sterilization, kills enzyme, makes the color and luster of tissue improve simultaneously.The defect of this technique is that blanching makes vegetable tissue be subject to thermal maturation, and after product thaws, brittleness is obviously inadequate, and in the process of blanching simultaneously, the aromatic substance of vegetables distributes more, in blanching and cooling time nutriment run off obviously.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 technical problem to be solved in the present invention is, not enough for prior art, proposes a kind ofly to prevent nutrition leak and the processing method of the high quick-frozen onion of production efficiency.
The present invention is the technical scheme solving the problems of the technologies described above proposition: the processing method of a kind of quick-frozen onion, comprises the following steps:
(1) select materials: select single quality between 100-400 gram, dense structure, fresh onion, reject rhizome, ill worm, rotten part, when onion is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to onion, and according to acceptance criteria, onion specification, quality etc. are verified, reject defective onion;
(2) tentatively clean;
(3) machine is cut: onion is cut into strip;
(4) sterilize: strip onion is put into liquor natrii hypochloritis, and remain valid cl concn 100-600mg/kg, and the time is 60-300s;
(5) manually sort: remove foreign matter, worm fly;
(6) film wrapped: using strip onion 80-90 gram as a, wrap up with preservative film;
(7) blanching: blanching is with hot water temperature at 95 ~ 98 DEG C, and the mass ratio of water and onion should be greater than 5: 3; The citric acid solution adjustment acidity adding 0.1% in blanching water suppresses reaction, and the time controling of blanching is at 2 ~ 3min;
(8) cool;
(9) onion surface moisture is drained:
(10) quick-frozen: adopt fluid bed quick-freezing plant, the onion cooling, drain is put on fluid bed conveyer belt equably, because onion only can form half fluidized state in fluid bed, therefore the onion layer thickness of conveyer belt is 80 ~ 100cm, in fluidized bed plant, air themperature requires-36 ~-38 DEG C, cold airflow flow velocity 3 ~ 4m/s, quick-frozen time 19 ~ 20min, is less than-18 DEG C to onion central temperature;
(11) go-on-go: the onion after quick-frozen is tested;
(12) plating water glaze: sprayer is sprayed, makes the onion surface that droplet is freezing form one deck crystallizing layer;
(13) refrigerate.
The improvement of technique scheme is: in described step (7) hot water, is provided with the thermometer of test water temperature.
The improvement of technique scheme is: in described step (9), draining equipment is elevator and Cloth sieve.
The improvement of technique scheme is: in described step (10), quick-freezing plant is two-part fluidised form single quick-freezing machine.
The improvement of technique scheme is: described step (1) and (6) middle weighing measuring equipment are projection electronic weighing scale.
The present invention adopts the beneficial effect of technique scheme to be: the processing method of quick-frozen onion of the present invention, due to before blanch step, adopts preservative film parcel, prevents the vitamins and other nutritious components in onion to be dissolved in hot water, prevent nutrition leak.Sprayer is sprayed, and makes the onion surface that droplet is freezing form one deck crystallizing layer, onion internal moisture can be prevented to run off.And the present invention to screen step scientific and reasonable, ensure that the quality of quick-frozen onion.
Detailed description of the invention
Embodiment
The processing method of the quick-frozen onion of the present embodiment, comprises the following steps:
(1) select materials: use projection electronic weighing scale to select single quality between 100-400 gram, the fresh onion of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when onion is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to onion, and according to acceptance criteria, onion specification, quality etc. are verified, reject defective onion;
(2) tentatively clean;
(3) machine is cut: onion is cut into strip;
(4) sterilize: strip onion is put into liquor natrii hypochloritis, and remain valid cl concn 100-600mg/kg, and the time is 60-300s;
(5) manually sort: remove foreign matter, worm fly;
(6) blister-pack: use projection electronic weighing scale that strip onion is divided into 80-90 gram every part, wrap up with preservative film;
(7) blanching: blanching is with hot water temperature at 95 ~ 98 DEG C, and the mass ratio of water and onion should be greater than 5: 3; The citric acid solution adjustment acidity adding 0.1% in blanching water suppresses reaction, and the time controling of blanching is at 2 ~ 3min;
(8) cool;
(9) drain: use elevator and Cloth sieve to drain onion surface moisture;
(10) quick-frozen: adopt fluid bed quick-freezing plant, the onion cooling, drain is put on fluid bed conveyer belt equably, because onion only can form half fluidized state in fluid bed, therefore the onion layer thickness of conveyer belt is 80 ~ 100cm, in fluidized bed plant, air themperature requires-36 ~-38 DEG C, cold airflow flow velocity 3 ~ 4m/s, quick-frozen time 19 ~ 20min, is less than-18 DEG C to onion central temperature;
(11) go-on-go: the onion after quick-frozen is tested;
(12) plating water glaze: sprayer is sprayed, makes the onion surface that droplet is freezing form one deck crystallizing layer;
(13) refrigerate.
The present invention is not limited to above-described embodiment.All employings are equal to the technical scheme of replacing and being formed, and all drop on the protection domain of application claims.
Claims (5)
1. a processing method for quick-frozen onion, is characterized in that comprising the following steps:
(1) select materials: select single quality between 100-400 gram, dense structure, fresh onion, reject rhizome, ill worm, rotten part, when onion is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to onion, and according to acceptance criteria, onion specification, quality etc. are verified, reject defective onion;
(2) tentatively clean;
(3) machine is cut: onion is cut into strip;
(4) sterilize: strip onion is put into liquor natrii hypochloritis, and remain valid cl concn 100-600mg/kg, and the time is 60-300s;
(5) manually sort: remove foreign matter, worm fly;
(6) film wrapped: using strip onion 80-90 gram as a, wrap up with preservative film;
(7) blanching: blanching is with hot water temperature at 95 ~ 98 DEG C, and the mass ratio of water and onion should be greater than 5: 3; The citric acid solution adjustment acidity adding 0.1% in blanching water suppresses reaction, and the time controling of blanching is at 2 ~ 3min;
(8) cool;
(9) onion surface moisture is drained:
(10) quick-frozen: adopt fluid bed quick-freezing plant, the onion cooling, drain is put on fluid bed conveyer belt equably, because onion only can form half fluidized state in fluid bed, therefore the onion layer thickness of conveyer belt is 80 ~ 100cm, in fluidized bed plant, air themperature requires-36 ~-38 DEG C, cold airflow flow velocity 3 ~ 4m/s, quick-frozen time 19 ~ 20min, is less than-18 DEG C to onion central temperature;
(11) go-on-go: the onion after quick-frozen is tested;
(12) plating water glaze: sprayer is sprayed, makes the onion surface that droplet is freezing form one deck crystallizing layer;
(13) refrigerate.
2. the processing method of quick-frozen onion according to claim 1, is characterized in that: in described step (7) hot water, is provided with the thermometer of test water temperature.
3. the processing method of quick-frozen onion according to claim 1, is characterized in that: in described step (9), draining equipment is elevator and Cloth sieve.
4. the processing method of quick-frozen onion according to claim 1, is characterized in that: in described step (10), quick-freezing plant is two-part fluidised form single quick-freezing machine.
5. the processing method of quick-frozen onion according to claim 1, is characterized in that: weighing measuring equipment in described step (1) and (6) is projection electronic weighing scale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657467.3A CN104304414A (en) | 2014-11-18 | 2014-11-18 | Method for processing quick-frozen onions |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657467.3A CN104304414A (en) | 2014-11-18 | 2014-11-18 | Method for processing quick-frozen onions |
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| CN104304414A true CN104304414A (en) | 2015-01-28 |
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| CN201410657467.3A Pending CN104304414A (en) | 2014-11-18 | 2014-11-18 | Method for processing quick-frozen onions |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109187148A (en) * | 2018-08-31 | 2019-01-11 | 江苏世泰实验器材有限公司 | A kind of pathological tissue specimen fixer |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301052A (en) * | 2007-05-11 | 2008-11-12 | 南通寿星食品有限公司 | Onion-based vegetable food product and preparation thereof |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN102187985A (en) * | 2011-06-28 | 2011-09-21 | 吕文良 | Method for producing onion rings |
| CN103039584A (en) * | 2011-10-13 | 2013-04-17 | 谭媛文 | Quick-freezing process for vegetables |
-
2014
- 2014-11-18 CN CN201410657467.3A patent/CN104304414A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301052A (en) * | 2007-05-11 | 2008-11-12 | 南通寿星食品有限公司 | Onion-based vegetable food product and preparation thereof |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN102187985A (en) * | 2011-06-28 | 2011-09-21 | 吕文良 | Method for producing onion rings |
| CN103039584A (en) * | 2011-10-13 | 2013-04-17 | 谭媛文 | Quick-freezing process for vegetables |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109187148A (en) * | 2018-08-31 | 2019-01-11 | 江苏世泰实验器材有限公司 | A kind of pathological tissue specimen fixer |
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Application publication date: 20150128 |