CN104351319A - Processing method of sprouting vegetables - Google Patents
Processing method of sprouting vegetables Download PDFInfo
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- CN104351319A CN104351319A CN201410648806.1A CN201410648806A CN104351319A CN 104351319 A CN104351319 A CN 104351319A CN 201410648806 A CN201410648806 A CN 201410648806A CN 104351319 A CN104351319 A CN 104351319A
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Abstract
The invention relates to a processing method of sprouting vegetables and belongs to the technical field of preparation of foods. The processing method of the sprouting vegetable comprises the following steps: selecting materials; rinsing; mechanically selecting; manually selecting; blanching; spin-drying; pre-freezing; quickly freezing; and post-packaging. The quick-frozen vegetables produced by the processing method are not mutually overlaid and the processed vegetables are small in occupied space, high in storage and transport efficiencies, low in circulating cost and high in quick-freezing efficiency. In large-scaled application, the sprouting vegetables need not to be further processed, so that 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 shoot vegetable 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: a kind of processing method of shoot vegetable, comprises the following steps:
(1) select materials: the shoot vegetable selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the shoot vegetable after selecting materials is placed in cleaning apparatus and washs;
(3) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen shoot vegetable, carries out magnetic separation simultaneously, removing metal object and powder;
(4) manually sort: remove worm fly, Huang Ye, Lao Genjiqian road sieves not removed bar;
(5) blanching: the shoot vegetable 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;
(6) dry: the shoot vegetable of blanching is sent to centrifuge and dry;
(7) pre-freeze: level is laid the moisture burlap layer of one deck and is located at the shoot vegetable layer on burlap layer, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(8) quick-frozen: the shoot vegetable storage unit arranging and be formed with interval multilayer burlap layer and be located at shoot vegetable layer between adjacent two layers burlap layer will be superposed successively through the burlap layer of pre-freeze and shoot vegetable layer, shoot vegetable 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;
(9) packing afterwards: the shoot vegetable memory cell after quick-frozen is vertically placed, such that multilayer burlap layer and shoot vegetable 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 shoot vegetable is first packaged into shoot vegetable storage unit, shoot vegetable storage unit comprises spaced horizontal and arranges and moisture multilayer burlap layer and the shoot vegetable layer be located between adjacent two layers burlap layer; Through fast frozen, finally the shoot vegetable memory cell after quick-frozen vertically placed, such that multilayer burlap layer and shoot vegetable layer are all vertical to be arranged, shoot vegetable layer is tightly clamped by adjacent burlap layer, and such quick-frozen fresh vegetables can not be overlapped; 2) due to shoot vegetable is packaged into shoot vegetable storage unit, through processing shoot vegetable take up room little, storage and conevying efficiency high, circulation cost is low; 3) due to shoot vegetable be through rinsing, machine choosing, manually sort with blanching after shoot vegetable, 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 shoot vegetable is moyashi, mung bean sprouts, green soya bean bud, alfalfa bud or radish bud.
The improvement of technique scheme is: in described (9) step, and it is-19 ° of C that described shoot vegetable memory cell puts the temperature deposited in storage.
Detailed description of the invention
Embodiment
The processing method of the shoot vegetable of the present embodiment, comprises the following steps:
(1) select materials: the shoot vegetable selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the shoot vegetable after selecting materials is placed in cleaning apparatus and washs;
(3) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen shoot vegetable, carries out magnetic separation simultaneously, removing metal object and powder;
(4) manually sort: remove worm fly, Huang Ye, Lao Genjiqian road sieves not removed bar;
(5) blanching: the shoot vegetable 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;
(6) dry: the shoot vegetable of blanching is sent to centrifuge and dry;
(7) pre-freeze: level is laid the moisture burlap layer of one deck and is located at the shoot vegetable layer on burlap layer, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(8) quick-frozen: the shoot vegetable storage unit arranging and be formed with interval multilayer burlap layer and be located at shoot vegetable layer between adjacent two layers burlap layer will be superposed successively through the burlap layer of pre-freeze and shoot vegetable layer, shoot vegetable 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;
(9) packing afterwards: the shoot vegetable memory cell after quick-frozen is vertically placed, such that multilayer burlap layer and shoot vegetable layer are all vertical to be arranged, depositing through carrying out packing, sealing and warehouse-in after the assay was approved.
The shoot vegetable of the present embodiment is moyashi, mung bean sprouts, green soya bean bud, alfalfa bud or radish bud.
In (9) step of the present embodiment, it is-19 ° of C that shoot vegetable 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 shoot vegetable, is characterized in that comprising the following steps:
(1) select materials: the shoot vegetable selecting fresh dense structure, meat plumpness, reject ill worm, rotten part;
(2) rinsing: the shoot vegetable after selecting materials is placed in cleaning apparatus and washs;
(3) machine choosing: according to the granularity requirements of product, selects the screen cloth of dimension to screen shoot vegetable, carries out magnetic separation simultaneously, removing metal object and powder;
(4) manually sort: remove worm fly, Huang Ye, Lao Genjiqian road sieves not removed bar;
(5) blanching: the shoot vegetable 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;
(6) dry: the shoot vegetable of blanching is sent to centrifuge and dry;
(7) pre-freeze: level is laid the moisture burlap layer of one deck and is located at the shoot vegetable layer on burlap layer, control temperature-9 DEG C ~-10 DEG C, time 5 ~ 6m in low temperature refrigerator;
(8) quick-frozen: the shoot vegetable storage unit arranging and be formed with interval multilayer burlap layer and be located at shoot vegetable layer between adjacent two layers burlap layer will be superposed successively through the burlap layer of pre-freeze and shoot vegetable layer, shoot vegetable 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;
(9) packing afterwards: the shoot vegetable memory cell after quick-frozen is vertically placed, such that multilayer burlap layer and shoot vegetable 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 shoot vegetable as claimed in claim 1, is characterized in that: described shoot vegetable is moyashi, mung bean sprouts, green soya bean bud, alfalfa bud or radish bud.
3. the processing method of shoot vegetable as claimed in claim 1, it is characterized in that: in described (9) step, it is-19 ° of C that described shoot vegetable memory cell puts the temperature deposited in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648806.1A CN104351319A (en) | 2014-11-17 | 2014-11-17 | Processing method of sprouting vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648806.1A CN104351319A (en) | 2014-11-17 | 2014-11-17 | Processing method of sprouting vegetables |
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| Publication Number | Publication Date |
|---|---|
| CN104351319A true CN104351319A (en) | 2015-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410648806.1A Pending CN104351319A (en) | 2014-11-17 | 2014-11-17 | Processing method of sprouting vegetables |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967519A (en) * | 2018-09-13 | 2018-12-11 | 韩城市金太阳花椒油脂药料有限责任公司 | A kind of preservation method of pepper bud |
| CN109122820A (en) * | 2018-09-13 | 2019-01-04 | 韩城市金太阳花椒油脂药料有限责任公司 | A kind of storage method of pepper bud |
Citations (5)
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| EP0248753A2 (en) * | 1986-05-06 | 1987-12-09 | Transformacions Agricoles D'anoia, S.A. | Method for freezing citrus fruit portions |
| CN201179988Y (en) * | 2008-03-24 | 2009-01-14 | 史景宝 | Multi-purpose tray type fresh dumpling packaging box |
| CN101796977A (en) * | 2010-03-22 | 2010-08-11 | 谷成铜 | Processing technology for quickly freezing and refreshing toon |
| CN103548981A (en) * | 2013-10-25 | 2014-02-05 | 四川省农业科学院农产品加工研究所 | Processing process for quickly-frozen toona sinensis buds |
| 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 CN201410648806.1A patent/CN104351319A/en active Pending
Patent Citations (5)
| 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 |
| CN201179988Y (en) * | 2008-03-24 | 2009-01-14 | 史景宝 | Multi-purpose tray type fresh dumpling packaging box |
| CN101796977A (en) * | 2010-03-22 | 2010-08-11 | 谷成铜 | Processing technology for quickly freezing and refreshing toon |
| CN103548981A (en) * | 2013-10-25 | 2014-02-05 | 四川省农业科学院农产品加工研究所 | Processing process for quickly-frozen toona sinensis buds |
| 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967519A (en) * | 2018-09-13 | 2018-12-11 | 韩城市金太阳花椒油脂药料有限责任公司 | A kind of preservation method of pepper bud |
| CN109122820A (en) * | 2018-09-13 | 2019-01-04 | 韩城市金太阳花椒油脂药料有限责任公司 | A kind of storage method of pepper bud |
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Application publication date: 20150218 |