CN104336157A - Method for rapidly processing leaf vegetables - Google Patents
Method for rapidly processing leaf vegetables Download PDFInfo
- Publication number
- CN104336157A CN104336157A CN201410648996.7A CN201410648996A CN104336157A CN 104336157 A CN104336157 A CN 104336157A CN 201410648996 A CN201410648996 A CN 201410648996A CN 104336157 A CN104336157 A CN 104336157A
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- leaf vegetables
- vegetables
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- cotton layer
- frozen
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- 235000021384 green leafy vegetables Nutrition 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title abstract description 11
- 238000012545 processing Methods 0.000 title abstract description 11
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 7
- 229920000742 Cotton Polymers 0.000 claims description 22
- 238000003672 processing method Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 240000001592 Amaranthus caudatus Species 0.000 claims description 3
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 3
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims description 3
- 240000008867 Capsella bursa-pastoris Species 0.000 claims description 3
- 244000234609 Portulaca oleracea Species 0.000 claims description 3
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 3
- 244000300264 Spinacia oleracea Species 0.000 claims description 3
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 3
- 240000001949 Taraxacum officinale Species 0.000 claims description 3
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 3
- 235000012735 amaranth Nutrition 0.000 claims description 3
- 239000004178 amaranth Substances 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
- 239000004744 fabric Substances 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
- 235000013311 vegetables Nutrition 0.000 abstract description 17
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004061 bleaching Methods 0.000 abstract 1
- 238000001035 drying 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
- 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 method for rapidly processing leaf vegetables, and belongs to the technical field of preparation of foods. The method for rapidly processing leaf vegetables comprises the steps of selecting materials, bleaching, machine cutting, machine selection, manual sorting, blanching, spin drying, pre-chilling, rapid chilling and packing. Rapidly-chilled vegetables produced by using the method for rapidly processing leaf vegetables are not overlapped, occupy small space, and are high in storage and transportation efficiency, low in circulation cost and high in rapid-chilling efficiency; in large-scale application, further processing is not required, and the processing time is saved.
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, existing quick-frozen fresh vegetables produce, storage and transport time, 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 conevying efficiency is high and the fast processing method of the leaf vegetables that process time is short and quick-frozen efficiency is high.
The present invention is the technical scheme solving the problems of the technologies described above proposition: the fast processing method of a kind of leaf vegetables, comprises the following steps:
(1) select materials: the leaf vegetables selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the leaf vegetables after selecting materials is placed in cleaning apparatus and washs;
(3) machine is cut: by diced for leaf vegetables shape or strip;
(4) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen leaf 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 leaf 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 leaf vegetables of steam blanching is sent to centrifuge and dry;
(8) pre-freeze: level is laid the moisture cotton layer of one deck and is located at the leaf vegetables layer on cotton layer, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(9) quick-frozen: the leaf vegetables storage unit arranging and be formed with interval multilayer cotton layer and be located at leaf vegetables layer between adjacent two layers cotton layer will be superposed successively through the cotton layer of pre-freeze and leaf vegetables layer, leaf 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 leaf vegetables memory cell after quick-frozen is vertically placed, such that multilayer cotton layer and leaf 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 leaf vegetables is first packaged into leaf vegetables storage unit, leaf vegetables storage unit comprises spaced horizontal and arranges and moisture multilayer cotton layer and the leaf vegetables layer be located between adjacent two layers cotton layer; Through fast frozen, finally the leaf vegetables memory cell after quick-frozen vertically placed, such that multilayer cotton layer and leaf vegetables layer are all vertical to be arranged, leaf vegetables layer is tightly clamped by adjacent cotton layer, and such quick-frozen fresh vegetables can not be overlapped; 2) due to leaf vegetables is packaged into leaf vegetables storage unit, through processing leaf vegetables take up room little, storage and conevying efficiency high, circulation cost is low; 3) due to leaf vegetables be through rinsing, machine is cut, machine selects, manually sort with blanching after leaf 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 leaf vegetables is little, and Vitamin C acid number is low; 5) 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 leaf vegetables is spinach, celery, three-coloured amaranth, shepherd's purse, purslane or dandelion.
The improvement of technique scheme is: in described (10) step, and it is-19 ° of C that described leaf vegetables memory cell puts the temperature deposited in storage.
Detailed description of the invention
Embodiment
The fast processing method of the leaf vegetables of the present embodiment, comprises the following steps:
(1) select materials: the leaf vegetables selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the leaf vegetables after selecting materials is placed in cleaning apparatus and washs;
(3) machine is cut: by diced for leaf vegetables shape or strip;
(4) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen leaf 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 leaf 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 leaf vegetables of steam blanching is sent to centrifuge and dry;
(8) pre-freeze: level is laid the moisture cotton layer of one deck and is located at the leaf vegetables layer on cotton layer, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(9) quick-frozen: the leaf vegetables storage unit arranging and be formed with interval multilayer cotton layer and be located at leaf vegetables layer between adjacent two layers cotton layer will be superposed successively through the cotton layer of pre-freeze and leaf vegetables layer, leaf 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 leaf vegetables memory cell after quick-frozen is vertically placed, such that multilayer cotton layer and leaf vegetables layer are all vertical to be arranged, depositing through carrying out packing, sealing and warehouse-in after the assay was approved.
The leaf vegetables of the present embodiment is spinach, celery, three-coloured amaranth, shepherd's purse, purslane or dandelion.
In (10) step of the present embodiment, it is-19 ° of C that leaf 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 leaf vegetables, is characterized in that comprising the following steps:
(1) select materials: the leaf vegetables selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the leaf vegetables after selecting materials is placed in cleaning apparatus and washs;
(3) machine is cut: by diced for leaf vegetables shape or strip;
(4) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen leaf 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 leaf 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 leaf vegetables of steam blanching is sent to centrifuge and dry;
(8) pre-freeze: level is laid the moisture cotton layer of one deck and is located at the leaf vegetables layer on cotton layer, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(9) quick-frozen: the leaf vegetables storage unit arranging and be formed with interval multilayer cotton layer and be located at leaf vegetables layer between adjacent two layers cotton layer will be superposed successively through the cotton layer of pre-freeze and leaf vegetables layer, leaf 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 leaf vegetables memory cell after quick-frozen is vertically placed, such that multilayer cotton layer and leaf 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 leaf vegetables as claimed in claim 1, is characterized in that: described leaf vegetables is spinach, celery, three-coloured amaranth, shepherd's purse, purslane or dandelion.
3. the fast processing method of leaf vegetables as claimed in claim 1, it is characterized in that: in described (10) step, it is-19 ° of C that described leaf vegetables memory cell puts the temperature deposited in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648996.7A CN104336157A (en) | 2014-11-17 | 2014-11-17 | Method for rapidly processing leaf vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648996.7A CN104336157A (en) | 2014-11-17 | 2014-11-17 | Method for rapidly processing leaf vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336157A true CN104336157A (en) | 2015-02-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410648996.7A Pending CN104336157A (en) | 2014-11-17 | 2014-11-17 | Method for rapidly processing leaf vegetables |
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| CN (1) | CN104336157A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020061214A (en) * | 2001-01-15 | 2002-07-24 | 주식회사 이롬라이프 | The Manufacturing Process of Freeze-Dried Product of Grain, Vegetables, Fruits and Edible Seaweeds Treated with Heated Steam Process and Freeze-Dried Product produced by the Manufacturing Process |
| CN201179988Y (en) * | 2008-03-24 | 2009-01-14 | 史景宝 | Multi-purpose tray type fresh dumpling packaging box |
| CN202166251U (en) * | 2011-06-08 | 2012-03-14 | 芮品娟 | Quick-freezing simple bag |
| CN103283820A (en) * | 2013-05-07 | 2013-09-11 | 程应 | Production method for frozen celery |
| CN103461465A (en) * | 2013-09-10 | 2013-12-25 | 兴化市绿禾食品有限公司 | Processing method of dehydrated spinach |
| CN103478223A (en) * | 2013-08-30 | 2014-01-01 | 桐城市牯牛背农业开发有限公司 | Cleaning process of water cress |
| CN103636761A (en) * | 2013-11-28 | 2014-03-19 | 刘秉顺 | Novel low-temperature sterile refrigeration technology for spinaches |
| CN103734306A (en) * | 2014-01-29 | 2014-04-23 | 周光英 | Manufacturing process of quick-freezing corn |
| CN103828905A (en) * | 2014-03-12 | 2014-06-04 | 江苏海大食品有限公司 | Process for quickly freezing flowering Chinese cabbage |
| 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 CN201410648996.7A patent/CN104336157A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020061214A (en) * | 2001-01-15 | 2002-07-24 | 주식회사 이롬라이프 | The Manufacturing Process of Freeze-Dried Product of Grain, Vegetables, Fruits and Edible Seaweeds Treated with Heated Steam Process and Freeze-Dried Product produced by the Manufacturing Process |
| CN201179988Y (en) * | 2008-03-24 | 2009-01-14 | 史景宝 | Multi-purpose tray type fresh dumpling packaging box |
| CN202166251U (en) * | 2011-06-08 | 2012-03-14 | 芮品娟 | Quick-freezing simple bag |
| CN103283820A (en) * | 2013-05-07 | 2013-09-11 | 程应 | Production method for frozen celery |
| CN103478223A (en) * | 2013-08-30 | 2014-01-01 | 桐城市牯牛背农业开发有限公司 | Cleaning process of water cress |
| CN103461465A (en) * | 2013-09-10 | 2013-12-25 | 兴化市绿禾食品有限公司 | Processing method of dehydrated spinach |
| CN103636761A (en) * | 2013-11-28 | 2014-03-19 | 刘秉顺 | Novel low-temperature sterile refrigeration technology for spinaches |
| CN103734306A (en) * | 2014-01-29 | 2014-04-23 | 周光英 | Manufacturing process of quick-freezing corn |
| 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 |
| CN103828905A (en) * | 2014-03-12 | 2014-06-04 | 江苏海大食品有限公司 | Process for quickly freezing flowering Chinese cabbage |
Non-Patent Citations (2)
| Title |
|---|
| 冯志哲等: "《食品冷藏学》", 31 January 2001, 中国轻工业出版社 * |
| 潘静娴等: "《园艺产品贮藏加工学》", 31 January 2007, 中国农业大学出版社 * |
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Application publication date: 20150211 |
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| RJ01 | Rejection of invention patent application after publication |