CN104336155A - Fast semi-finished root vegetable processing method - Google Patents
Fast semi-finished root vegetable processing method Download PDFInfo
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- CN104336155A CN104336155A CN201410648920.4A CN201410648920A CN104336155A CN 104336155 A CN104336155 A CN 104336155A CN 201410648920 A CN201410648920 A CN 201410648920A CN 104336155 A CN104336155 A CN 104336155A
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- root vegetables
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- vegetables
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 86
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000004744 fabric Substances 0.000 claims description 16
- 239000011265 semifinished product Substances 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 4
- 240000005528 Arctium lappa Species 0.000 claims description 3
- 235000003130 Arctium lappa Nutrition 0.000 claims description 3
- 235000008078 Arctium minus Nutrition 0.000 claims description 3
- 240000003291 Armoracia rusticana Species 0.000 claims description 3
- 235000011330 Armoracia rusticana Nutrition 0.000 claims description 3
- 235000011293 Brassica napus Nutrition 0.000 claims description 3
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- 238000003556 assay Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000151 deposition Methods 0.000 claims description 3
- 238000007885 magnetic separation Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 240000002791 Brassica napus Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 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
- 240000008100 Brassica rapa Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a fast semi-finished root vegetable processing method, and belongs to the technical field of preparation of food. The fast semi-finished root vegetable processing method comprises the following steps of material selecting, rinsing, machine cutting, machine selecting, manual sorting, steam blanching, spin-drying, pre-packaging, quick-freezing and post-packaging. The fast semi-finished root vegetable processing method has the advantages that quick-frozen vegetables produced by the method cannot overlap each other; the processed root vegetables take a small space, the storage and transport efficiency is high, and the circulation cost is low; further processing is not needed in large-scale applications, so the processing time is reduced.
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;
3. the mass loss of the vegetables of hot water scalding treatment is larger, and in vegetable tissue, water content is high, and the processing time is long.
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 fast processing method of the semi-finished product root vegetables that process time is short of conevying efficiency.
The present invention is the technical scheme solving the problems of the technologies described above proposition: the fast processing method of a kind of semi-finished product root vegetables, 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) steam blanching: the root vegetables after manually sorting is put into vaporium and carries out steam blanching, the temperature of steam blanching is 200 ~ 250 DEG C, 30 ~ 40 seconds time, then pulls out to insert in cold water to cool;
(7) dry: the root vegetables of steam blanching is sent to centrifuge and dry;
(8) pre-packaged: root vegetables is first packaged into root vegetables storage unit, described 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;
(9) quick-frozen: 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 35 ~ 40m;
(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 steam blanching, process time is short, and the mass loss of root vegetables is little, and Vitamin C acid number is low.
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 fast processing method of the semi-finished product 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) steam blanching: the root vegetables after manually sorting is put into vaporium and carries out steam blanching, the temperature of steam blanching is 200 ~ 250 DEG C, 30 ~ 40 seconds time, then pulls out to insert in cold water to cool;
(7) dry: the root vegetables of steam blanching is sent to centrifuge and dry;
(8) pre-packaged: 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;
(9) quick-frozen: 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 35 ~ 40m;
(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 fast processing method for semi-finished product 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) steam blanching: the root vegetables after manually sorting is put into vaporium and carries out steam blanching, the temperature of steam blanching is 200 ~ 250 DEG C, 30 ~ 40 seconds time, then pulls out to insert in cold water to cool;
(7) dry: the root vegetables of steam blanching is sent to centrifuge and dry;
(8) pre-packaged: root vegetables is first packaged into root vegetables storage unit, described 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;
(9) quick-frozen: 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 35 ~ 40m;
(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 fast processing method of semi-finished product root vegetables as claimed in claim 1, is characterized in that: described root vegetables is radish, carrot, burdock, horseradish or turnip.
3. the fast processing method of semi-finished product 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 |
|---|---|---|---|
| CN201410648920.4A CN104336155A (en) | 2014-11-17 | 2014-11-17 | Fast semi-finished root vegetable processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648920.4A CN104336155A (en) | 2014-11-17 | 2014-11-17 | Fast semi-finished root vegetable processing method |
Publications (1)
| Publication Number | Publication Date |
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| CN104336155A true CN104336155A (en) | 2015-02-11 |
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Family Applications (1)
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| CN201410648920.4A Pending CN104336155A (en) | 2014-11-17 | 2014-11-17 | Fast semi-finished root vegetable processing method |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0248753A2 (en) * | 1986-05-06 | 1987-12-09 | Transformacions Agricoles D'anoia, S.A. | Method for freezing citrus fruit portions |
| CN2412862Y (en) * | 1999-10-18 | 2001-01-03 | 武虎 | Vacuum refrigerating fresh-keeping packaging element for fruits and vegetables |
| CN1640273A (en) * | 2004-11-30 | 2005-07-20 | 胡传银 | Method for preparing quick-freezing burdock |
| CN201179988Y (en) * | 2008-03-24 | 2009-01-14 | 史景宝 | Multi-purpose tray type fresh dumpling packaging box |
| CN101524094A (en) * | 2009-03-16 | 2009-09-09 | 芜湖新欣食品实业有限公司 | Pumpkin quick-freezing processing method |
| CN101574105A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Carrot quick-freezing processing method |
| CN202166251U (en) * | 2011-06-08 | 2012-03-14 | 芮品娟 | Quick-freezing simple bag |
| 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 CN201410648920.4A patent/CN104336155A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0248753A2 (en) * | 1986-05-06 | 1987-12-09 | Transformacions Agricoles D'anoia, S.A. | Method for freezing citrus fruit portions |
| CN2412862Y (en) * | 1999-10-18 | 2001-01-03 | 武虎 | Vacuum refrigerating fresh-keeping packaging element for fruits and vegetables |
| CN1640273A (en) * | 2004-11-30 | 2005-07-20 | 胡传银 | Method for preparing quick-freezing burdock |
| CN201179988Y (en) * | 2008-03-24 | 2009-01-14 | 史景宝 | Multi-purpose tray type fresh dumpling packaging box |
| CN101524094A (en) * | 2009-03-16 | 2009-09-09 | 芜湖新欣食品实业有限公司 | Pumpkin quick-freezing processing method |
| CN101574105A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Carrot quick-freezing processing method |
| CN202166251U (en) * | 2011-06-08 | 2012-03-14 | 芮品娟 | Quick-freezing simple bag |
| 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 |
|---|
| 冯志哲等: "《食品冷藏学》", 31 January 2001, 中国轻工业出版社 * |
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Application publication date: 20150211 |
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