CN104336154A - Processing method of root vegetables - Google Patents
Processing method of root vegetables Download PDFInfo
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- CN104336154A CN104336154A CN201410648891.1A CN201410648891A CN104336154A CN 104336154 A CN104336154 A CN 104336154A CN 201410648891 A CN201410648891 A CN 201410648891A CN 104336154 A CN104336154 A CN 104336154A
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- root vegetables
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Abstract
The invention relates to a processing method of root vegetables, and belongs to the technical field of food preparation. The processing method of the root vegetables comprises the following steps of material selection, rinsing, cutting by a machine, selecting by the machine, selecting by workers, blanching, flinging, pre-freezing, quick freezing, and post packaging. The processing method of the root vegetables has the advantages that the processed quick freezing vegetables cannot be mutually stacked, the occupation space of the processed root vegetables is small, the storage and transportation efficiencies are higher, the circulation cost is low, and the quick freezing efficiency is high; the further processing is not needed in the large-scale application, so the processing time is shortened.
Description
Technical field
The present invention relates to the processing method of a kind of vegetables, belong to the preparing technical field of food.
Background technology
Vegetables are requisite food in people's diet, and vegetables can provide the necessary multivitamin of human body and mineral matter.
Quick-frozen fresh vegetables are the same with fresh vegetables nutritious, the ingredient requirement of quick-frozen fresh vegetables is higher, must be that best in quality, maturity is suitable, size length evenly, without disease and pest, pollution-free, and after results requirement do not soak, do not tie up, not overlapping pressurized transport in time, from quick-frozen of gathering, difference depending on kind controlled in the short time, thus ensure that the freshness of raw material.Vegetables after quick-frozen control in low temperature environment always, and the various biochemical reactions of its inside are also suppressed, and can not lose the nutrition in vegetables in quick-frozen transport.
According to the applicant understood, when existing quick-frozen fresh vegetables storage and transport, there is following problem:
1. the easy overlapping pressurized of quick-frozen fresh vegetables, and it is large to take up room, storage and conevying efficiency low, circulation cost is large;
2. quick-frozen fresh vegetables are usually the primary agricultural products without processing, take up room large, and time edible, also need further processing, lose time.
Summary of the invention
The technical problem to be solved in the present invention is, not enough for prior art, and proposing a kind of quick-frozen fresh vegetables can not overlapped pressurized and storage and the high and processing method of the root vegetables that quick-frozen efficiency is high of conevying efficiency.
The present invention is the technical scheme solving the problems of the technologies described above proposition: the processing method of a kind of root vegetables, it is characterized in that comprising the following steps:
(1) select materials: the root vegetables selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the root vegetables after selecting materials is placed in cleaning apparatus and washs;
(3) machine is cut: by diced for root vegetables shape or strip;
(4) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen root vegetables, carries out magnetic separation simultaneously, removing metal object and powder;
(5) manually sort: remove worm fly, Huang Ye, Lao Genjiqian road sieves not removed bar;
(6) blanching: the root vegetables after manually sorting is put into mass concentration is 0.11%-0.13%, the calcium chloride solution of temperature 95 ~ 100 DEG C carries out 1.5-2.0m blanching, then pulls out to insert in cold water to cool;
(7) dry: the root vegetables of blanching is sent to centrifuge and dry;
(8) pre-freeze: level is laid the moisture silk layer of cloth of one deck and is located at the root vegetables layer on a layer of cloth, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(9) quick-frozen: the root vegetables storage unit arranging and be formed with interval multi-layer wire layer of cloth and be located at root vegetables layer between adjacent two layers silk layer of cloth will be superposed successively through the silk layer of cloth of pre-freeze and root vegetables layer, root vegetables storage unit is put into ultra low temperature freezer and carries out fast frozen, control temperature-30 DEG C ~-35 DEG C, time 30 ~ 35m;
(10) packing afterwards: the root vegetables memory cell after quick-frozen is vertically placed, such that multi-layer wire layer of cloth and root vegetables layer are all vertical to be arranged, depositing through carrying out packing, sealing and warehouse-in after the assay was approved.
The present invention adopts the beneficial effect of technique scheme to be: 1) applicant's repetition test and further investigation, by root vegetables is first packaged into root vegetables storage unit, root vegetables storage unit comprises spaced horizontal and arranges and moisture multi-layer wire layer of cloth and the root vegetables layer be located between adjacent two layers silk layer of cloth; Through fast frozen, finally the root vegetables memory cell after quick-frozen vertically placed, such that multi-layer wire layer of cloth and root vegetables layer are all vertical to be arranged, root vegetables layer is tightly clamped by adjacent silk layer of cloth, and such quick-frozen fresh vegetables can not be overlapped; 2) due to root vegetables is packaged into root vegetables storage unit, through processing root vegetables take up room little, storage and conevying efficiency high, circulation cost is low; 3) due to root vegetables be through rinsing, machine is cut, machine selects, manually sort with blanching after root vegetables, in large-scale application, do not need further processing, save process time; 4) by pre-freeze and quick-frozen, take into account the quick-frozen speed of vegetables quick-frozen different phase, make energy in quick-frozen process obtain best application, quick-frozen efficiency is high.
The improvement of technique scheme is: described root vegetables is radish, carrot, burdock, horseradish or turnip.
The improvement of technique scheme is: in described (10) step, and it is-19 ° of C that described root vegetables memory cell puts the temperature deposited in storage.
Detailed description of the invention
Embodiment
The processing method of the root vegetables of the present embodiment, comprises the following steps:
(1) select materials: the root vegetables selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the root vegetables after selecting materials is placed in cleaning apparatus and washs;
(3) machine is cut: by diced for root vegetables shape or strip;
(4) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen root vegetables, carries out magnetic separation simultaneously, removing metal object and powder;
(5) manually sort: remove worm fly, Huang Ye, Lao Genjiqian road sieves not removed bar;
(6) blanching: the root vegetables after manually sorting is put into mass concentration is 0.11%-0.13%, the calcium chloride solution of temperature 95 ~ 100 DEG C carries out 1.5-2.0m blanching, then pulls out to insert in cold water to cool;
(7) dry: the root vegetables of blanching is sent to centrifuge and dry;
(8) pre-freeze: level is laid the moisture silk layer of cloth of one deck and is located at the root vegetables layer on a layer of cloth, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(9) quick-frozen: the root vegetables storage unit arranging and be formed with interval multi-layer wire layer of cloth and be located at root vegetables layer between adjacent two layers silk layer of cloth will be superposed successively through the silk layer of cloth of pre-freeze and root vegetables layer, root vegetables storage unit is put into ultra low temperature freezer and carries out fast frozen, control temperature-30 DEG C ~-35 DEG C, time 30 ~ 35m;
(10) packing afterwards: the root vegetables memory cell after quick-frozen is vertically placed, such that multi-layer wire layer of cloth and root vegetables layer are all vertical to be arranged, depositing through carrying out packing, sealing and warehouse-in after the assay was approved.
The root vegetables of the present embodiment is radish, carrot, burdock, horseradish or turnip.
In (10) step of the present embodiment, it is-19 ° of C that root vegetables memory cell puts the temperature deposited in storage.
Of the present inventionly be 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 (3)
1. a processing method for root vegetables, is characterized in that comprising the following steps:
(1) select materials: the root vegetables selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the root vegetables after selecting materials is placed in cleaning apparatus and washs;
(3) machine is cut: by diced for root vegetables shape or strip;
(4) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen root vegetables, carries out magnetic separation simultaneously, removing metal object and powder;
(5) manually sort: remove worm fly, Huang Ye, Lao Genjiqian road sieves not removed bar;
(6) blanching: the root vegetables after manually sorting is put into mass concentration is 0.11%-0.13%, the calcium chloride solution of temperature 95 ~ 100 DEG C carries out 1.5-2.0m blanching, then pulls out to insert in cold water to cool;
(7) dry: the root vegetables of blanching is sent to centrifuge and dry;
(8) pre-freeze: level is laid the moisture silk layer of cloth of one deck and is located at the root vegetables layer on a layer of cloth, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(9) quick-frozen: the root vegetables storage unit arranging and be formed with interval multi-layer wire layer of cloth and be located at root vegetables layer between adjacent two layers silk layer of cloth will be superposed successively through the silk layer of cloth of pre-freeze and root vegetables layer, root vegetables storage unit is put into ultra low temperature freezer and carries out fast frozen, control temperature-30 DEG C ~-35 DEG C, time 30 ~ 35m;
(10) packing afterwards: the root vegetables memory cell after quick-frozen is vertically placed, such that multi-layer wire layer of cloth and root vegetables layer are all vertical to be arranged, depositing through carrying out packing, sealing and warehouse-in after the assay was approved.
2. the processing method of root vegetables as claimed in claim 1, is characterized in that: described root vegetables is radish, carrot, burdock, horseradish or turnip.
3. the processing method of root vegetables as claimed in claim 1, it is characterized in that: in described (10) step, it is-19 ° of C that described root vegetables memory cell puts the temperature deposited in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648891.1A CN104336154A (en) | 2014-11-17 | 2014-11-17 | Processing method of root vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648891.1A CN104336154A (en) | 2014-11-17 | 2014-11-17 | Processing method of root vegetables |
Publications (1)
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|---|---|
| CN104336154A true CN104336154A (en) | 2015-02-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410648891.1A Pending CN104336154A (en) | 2014-11-17 | 2014-11-17 | Processing method of root vegetables |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2412862Y (en) * | 1999-10-18 | 2001-01-03 | 武虎 | Vacuum refrigerating fresh-keeping packaging element for fruits and vegetables |
| CN1602700A (en) * | 2004-11-02 | 2005-04-06 | 宋述孝 | Method for preparing dehydrated fresh keeping burdock root and its products |
| CN1640273A (en) * | 2004-11-30 | 2005-07-20 | 胡传银 | Method for preparing quick-freezing burdock |
| CN103876185A (en) * | 2014-03-11 | 2014-06-25 | 莆田市汇丰食品工业有限公司 | Processing method of red porgy sushi fish slice |
-
2014
- 2014-11-17 CN CN201410648891.1A patent/CN104336154A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2412862Y (en) * | 1999-10-18 | 2001-01-03 | 武虎 | Vacuum refrigerating fresh-keeping packaging element for fruits and vegetables |
| CN1602700A (en) * | 2004-11-02 | 2005-04-06 | 宋述孝 | Method for preparing dehydrated fresh keeping burdock root and its products |
| CN1640273A (en) * | 2004-11-30 | 2005-07-20 | 胡传银 | Method for preparing quick-freezing burdock |
| CN103876185A (en) * | 2014-03-11 | 2014-06-25 | 莆田市汇丰食品工业有限公司 | Processing method of red porgy sushi fish slice |
Non-Patent Citations (1)
| Title |
|---|
| 吴锦涛等: "速冻果蔬的生产工艺及产品品质控制", 《冷饮与速冻食品工业》 * |
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Application publication date: 20150211 |