CN104336161A - Chinese cabbage processing method - Google Patents
Chinese cabbage processing method Download PDFInfo
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- CN104336161A CN104336161A CN201410648815.0A CN201410648815A CN104336161A CN 104336161 A CN104336161 A CN 104336161A CN 201410648815 A CN201410648815 A CN 201410648815A CN 104336161 A CN104336161 A CN 104336161A
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- chinese cabbage
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Abstract
The invention relates to a Chinese cabbage processing method, and belongs to the technical field of preparation of food. The Chinese cabbage processing method comprises the following steps of material selecting, rinsing, machine cutting, machine selecting, manual sorting, blanching, spin-drying, pre-freezing, quick-freezing and post-packaging. The Chinese cabbage processing method has the advantages that quick-frozen vegetables produced by the method cannot overlap each other; the processed Chinese cabbage takes a small space, the storage and transport efficiency is high, and the circulation cost is low; the quick-freezing efficiency is high; 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.
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 Chinese cabbage 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 Chinese cabbage, comprises the following steps:
(1) select materials: the Chinese cabbage selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the Chinese cabbage after selecting materials is placed in cleaning apparatus and washs;
(3) machine is cut: by diced for Chinese cabbage shape or strip;
(4) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen Chinese cabbage, 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 Chinese cabbage 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 Chinese cabbage of blanching is sent to centrifuge and dry;
(8) pre-freeze: level is laid the moisture chemical fibre layer of cloth of one deck and is located at the Chinese cabbage layer on chemical fibre layer of cloth, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(9) quick-frozen: the Chinese cabbage storage unit arranging and be formed with interval multilayer chemical fibre layer of cloth and be located at Chinese cabbage layer between adjacent two layers chemical fibre layer of cloth will be superposed successively through the chemical fibre layer of cloth of pre-freeze and Chinese cabbage layer, Chinese cabbage 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 Chinese cabbage memory cell after quick-frozen is vertically placed, such that multilayer chemical fibre layer of cloth and Chinese cabbage 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 Chinese cabbage is first packaged into Chinese cabbage storage unit, Chinese cabbage storage unit comprises spaced horizontal and arranges and moisture multilayer chemical fibre layer of cloth and the Chinese cabbage layer be located between adjacent two layers chemical fibre layer of cloth; Through fast frozen, finally the Chinese cabbage memory cell after quick-frozen vertically placed, such that multilayer chemical fibre layer of cloth and Chinese cabbage layer are all vertical to be arranged, Chinese cabbage layer is tightly clamped by adjacent chemical fibre layer of cloth, and such quick-frozen fresh vegetables can not be overlapped; 2) due to Chinese cabbage is packaged into Chinese cabbage storage unit, through processing Chinese cabbage take up room little, storage and conevying efficiency high, circulation cost is low; 3) due to Chinese cabbage be through rinsing, machine is cut, machine selects, manually sort with blanching after Chinese cabbage, 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 Chinese cabbage is Chinese cabbage, common Chinese cabbage, Wuta-tsai, tender flower stalk, a kind of sedge dish or purple tsai-tai.
The improvement of technique scheme is: in described (10) step, and it is-19 ° of C that described Chinese cabbage memory cell puts the temperature deposited in storage.
Detailed description of the invention
Embodiment
The processing method of the Chinese cabbage of the present embodiment, comprises the following steps:
(1) select materials: the Chinese cabbage selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the Chinese cabbage after selecting materials is placed in cleaning apparatus and washs;
(3) machine is cut: by diced for Chinese cabbage shape or strip;
(4) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen Chinese cabbage, 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 Chinese cabbage 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 Chinese cabbage of blanching is sent to centrifuge and dry;
(8) pre-freeze: level is laid the moisture chemical fibre layer of cloth of one deck and is located at the Chinese cabbage layer on chemical fibre layer of cloth, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(9) quick-frozen: the Chinese cabbage storage unit arranging and be formed with interval multilayer chemical fibre layer of cloth and be located at Chinese cabbage layer between adjacent two layers chemical fibre layer of cloth will be superposed successively through the chemical fibre layer of cloth of pre-freeze and Chinese cabbage layer, Chinese cabbage 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 Chinese cabbage memory cell after quick-frozen is vertically placed, such that multilayer chemical fibre layer of cloth and Chinese cabbage layer are all vertical to be arranged, depositing through carrying out packing, sealing and warehouse-in after the assay was approved.
The Chinese cabbage of the present embodiment is Chinese cabbage, common Chinese cabbage, Wuta-tsai, tender flower stalk, a kind of sedge dish or purple tsai-tai.
In (10) step of the present embodiment, it is-19 ° of C that Chinese cabbage 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 Chinese cabbage, is characterized in that comprising the following steps:
(1) select materials: the Chinese cabbage selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the Chinese cabbage after selecting materials is placed in cleaning apparatus and washs;
(3) machine is cut: by diced for Chinese cabbage shape or strip;
(4) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen Chinese cabbage, 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 Chinese cabbage 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 Chinese cabbage of blanching is sent to centrifuge and dry;
(8) pre-freeze: level is laid the moisture chemical fibre layer of cloth of one deck and is located at the Chinese cabbage layer on chemical fibre layer of cloth, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(9) quick-frozen: the Chinese cabbage storage unit arranging and be formed with interval multilayer chemical fibre layer of cloth and be located at Chinese cabbage layer between adjacent two layers chemical fibre layer of cloth will be superposed successively through the chemical fibre layer of cloth of pre-freeze and Chinese cabbage layer, Chinese cabbage 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 Chinese cabbage memory cell after quick-frozen is vertically placed, such that multilayer chemical fibre layer of cloth and Chinese cabbage 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 Chinese cabbage as claimed in claim 1, is characterized in that: described Chinese cabbage is Chinese cabbage, common Chinese cabbage, Wuta-tsai, tender flower stalk, a kind of sedge dish or purple tsai-tai.
3. the processing method of Chinese cabbage as claimed in claim 1, it is characterized in that: in described (10) step, it is-19 ° of C that described Chinese cabbage memory cell puts the temperature deposited in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648815.0A CN104336161A (en) | 2014-11-17 | 2014-11-17 | Chinese cabbage processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648815.0A CN104336161A (en) | 2014-11-17 | 2014-11-17 | Chinese cabbage processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336161A true CN104336161A (en) | 2015-02-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410648815.0A Pending CN104336161A (en) | 2014-11-17 | 2014-11-17 | Chinese cabbage processing method |
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| Country | Link |
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| CN (1) | CN104336161A (en) |
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 |
| CN103636761A (en) * | 2013-11-28 | 2014-03-19 | 刘秉顺 | Novel low-temperature sterile refrigeration technology for spinaches |
| 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 CN201410648815.0A patent/CN104336161A/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 |
| CN103636761A (en) * | 2013-11-28 | 2014-03-19 | 刘秉顺 | Novel low-temperature sterile refrigeration technology for spinaches |
| 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 (1)
| Title |
|---|
| 吴锦铸等: "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 |