CN104351313A - Rapid processing method of semi-finished Chinese cabbages - Google Patents
Rapid processing method of semi-finished Chinese cabbages Download PDFInfo
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- CN104351313A CN104351313A CN201410648844.7A CN201410648844A CN104351313A CN 104351313 A CN104351313 A CN 104351313A CN 201410648844 A CN201410648844 A CN 201410648844A CN 104351313 A CN104351313 A CN 104351313A
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- chinese cabbage
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Abstract
The invention relates to a rapid processing method of semi-finished Chinese cabbages, belonging to the technical field of food preparation. The rapid processing method of the semi-finished Chinese cabbages comprises the following steps: material selecting, rinsing, machine-cutting, machine selection, artificial screening, steam blanching, spin-drying, pre-packaging, quick-freezing and post-packaging. Quick-frozen vegetables produced by using the rapid processing method of the semi-finished Chinese cabbages, disclosed by the invention, cannot overlap each other, and the processed Chinese cabbages are small in floor area, high in storage and transportation efficiency and low in circulation cost, do not need to be further processed in large-scale application, and can be used for saving the processing time.
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 Chinese cabbage 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 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) steam blanching: the Chinese cabbage 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 Chinese cabbage of steam blanching is sent to centrifuge and dry;
(8) pre-packaged: Chinese cabbage is first packaged into Chinese cabbage storage unit, described 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;
(9) quick-frozen: 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 35 ~ 40m;
(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 steam blanching, process time is short, and the mass loss of Chinese cabbage is little, and Vitamin C acid number is low.
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 fast processing method of the semi-finished product 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) steam blanching: the Chinese cabbage 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 Chinese cabbage of steam blanching is sent to centrifuge and dry;
(8) pre-packaged: 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;
(9) quick-frozen: 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 35 ~ 40m;
(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 fast processing method for semi-finished product 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) steam blanching: the Chinese cabbage 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 Chinese cabbage of steam blanching is sent to centrifuge and dry;
(8) pre-packaged: Chinese cabbage is first packaged into Chinese cabbage storage unit, described 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;
(9) quick-frozen: 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 35 ~ 40m;
(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 fast processing method of semi-finished product 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 fast processing method of semi-finished product 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 |
|---|---|---|---|
| CN201410648844.7A CN104351313A (en) | 2014-11-17 | 2014-11-17 | Rapid processing method of semi-finished Chinese cabbages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648844.7A CN104351313A (en) | 2014-11-17 | 2014-11-17 | Rapid processing method of semi-finished Chinese cabbages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104351313A true CN104351313A (en) | 2015-02-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410648844.7A Pending CN104351313A (en) | 2014-11-17 | 2014-11-17 | Rapid processing method of semi-finished Chinese cabbages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351313A (en) |
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2014
- 2014-11-17 CN CN201410648844.7A patent/CN104351313A/en active Pending
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Application publication date: 20150218 |
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