CN104351320A - Processing method of quickly-frozen rutabaga - Google Patents
Processing method of quickly-frozen rutabaga Download PDFInfo
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- CN104351320A CN104351320A CN201410657345.4A CN201410657345A CN104351320A CN 104351320 A CN104351320 A CN 104351320A CN 201410657345 A CN201410657345 A CN 201410657345A CN 104351320 A CN104351320 A CN 104351320A
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- turnip
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- blanching
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Abstract
The invention relates to a processing method of quickly-frozen rutabaga, belonging to the technical field of food processing. The processing method comprises the following steps: selecting materials, preliminarily cleaning, mechanically cutting, ultrasonically cleaning, mechanically selecting, packaging with a film, performing hot-ironing, cooling, draining off, quickly freezing, sorting, packaging, and the like. In the processing method of the quickly-frozen rutabaga, disclosed by the invention, a preservative film is adopted for packaging before the hot-ironing step, so that nutrient ingredients such as vitamin in the rutabaga are prevented from dissolving in hot air and the nutrient loss is prevented, and the quickly-frozen rutabaga is sanitary and fresh.
Description
Technical field
The present invention relates to a kind of processing method of quick-frozen turnip, belong to food processing technology field.
Background technology
Vegetables, refer to and can cook, culinary art becomes food, other plant except grain, vegetables are one of requisite food in people's diet, vegetables can provide the necessary multivitamin of human body and mineral matter, diversified phytochemicals is also had in vegetables, be people generally acknowledge to the effective composition of health, in China, vegetables be all generally spring or summer maturation in the majority, if but want in autumn and winter season the vegetables continuing edible fresh, just the vegetables of spring and summer must be preserved, the universal way of current preservation vegetables is kept in freezer after being plucked by fresh vegetables, then taken out again in time autumn and winter, but at present due to the defect of technique of refrigeration, in the refrigeration stage, vegetables because the temperature difference of himself and before refrigeration pretreatment unreasonable and cause a large amount of vegetables withered death, cause a large amount of wastes.
Traditional quick-frozen fresh vegetables processing technology has a blanching process before quick-frozen, water temperature 98 ± 2 DEG C, and the different fruit vegetable kind of blanching time was from 30 seconds to about 180 seconds, and blanching main purpose is sterilization, kills enzyme, makes the color and luster of tissue improve simultaneously.The defect of this technique is that blanching makes vegetable tissue be subject to thermal maturation, and after product thaws, brittleness is obviously inadequate, and in the process of blanching simultaneously, the aromatic substance of vegetables distributes more, in blanching and cooling time nutriment run off obviously.The products such as quick-frozen shallot, pimento, garlic are in the urgent need to researching and developing a kind of alternative techniques.
Summary of the invention
The technical problem to be solved in the present invention is, not enough for prior art, proposes a kind ofly to prevent nutrition leak and the processing method of the high quick-frozen turnip of production efficiency.
The present invention is the technical scheme solving the problems of the technologies described above proposition: a kind of processing method of quick-frozen turnip, comprises the following steps:
(1) select materials: select single quality between 1-1.5 kilogram, the fresh turnip of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when turnip is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to turnip, and according to acceptance criteria, turnip specification, quality etc. are verified, reject defective turnip;
(2) tentatively clean;
(3) machine is cut: turnip is cut into strip;
(4) Ultrasonic Cleaning: the turnip of cutting through machine is placed in the sodium chloride solution that concentration is 12% ~ 14%, utilize ultrasonic generator to apply ultrasonic wave to described sodium chloride solution, hyperacoustic frequency and the sound intensity are 7KHZ ~ 6MHZ and 0.8 ~ 8W/cm respectively
2;
(5) manually sort: remove foreign matter, worm fly, Huang Ye, old root;
(6) blister-pack: using strip turnip 80-90 gram as a, wrap up with preservative film;
(7) blanching: blanching is with hot water temperature at 95 ~ 98 DEG C, and the mass ratio of water and turnip should be greater than 5: 3; The citric acid solution adjustment acidity adding 0.1% in blanching water suppresses reaction, and the time controling of blanching is at 2 ~ 3min;
(8) cool;
(9) drain:
(10) quick-frozen: adopt fluid bed quick-freezing plant, the turnip cooling, drain is put on fluid bed conveyer belt equably, because turnip only can form half fluidized state in fluid bed, therefore the turnip layer thickness of conveyer belt is 80 ~ 100cm, in fluidized bed plant, air themperature requires-36 ~-38 DEG C, cold airflow flow velocity 3 ~ 4m/s, quick-frozen time 19 ~ 20min, is less than-18 DEG C to turnip central temperature;
(11) go-on-go, packaging: the turnip after quick-frozen is through carrying out packing, sealing after the assay was approved.
The improvement of technique scheme is: in described step (7) hot water, is provided with the thermometer of test water temperature.
The improvement of technique scheme is: in described step (9), draining equipment is elevator and Cloth sieve.
The improvement of technique scheme is: in described step (10), quick-freezing plant is two-part fluidised form single quick-freezing machine.
The improvement of technique scheme is: described step (1) and (6) middle weighing measuring equipment are projection electronic weighing scale.
The present invention adopts the beneficial effect of technique scheme to be: the processing method of quick-frozen turnip of the present invention, due to before blanch step, employing preservative film wraps up, and prevents the vitamins and other nutritious components in turnip to be dissolved in hot water, prevents nutrition leak.And the present invention to screen step scientific and reasonable, ensure that the quality of quick-frozen turnip.
Detailed description of the invention
Embodiment
The processing method of the quick-frozen turnip of the present embodiment, comprises the following steps:
(1) select materials: use projection electronic weighing scale to select single quality between 1-1.5 kilogram, the fresh turnip of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when turnip is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to turnip, and according to acceptance criteria, turnip specification, quality etc. are verified, reject defective turnip;
(2) tentatively clean;
(3) machine is cut: turnip is cut into strip;
(4) Ultrasonic Cleaning: the turnip of cutting through machine is placed in the sodium chloride solution that concentration is 12% ~ 14%, utilize ultrasonic generator to apply ultrasonic wave to described sodium chloride solution, hyperacoustic frequency and the sound intensity are 7KHZ ~ 6MHZ and 0.8 ~ 8W/cm respectively
2;
(5) manually sort: remove foreign matter, worm fly, Huang Ye, old root;
(6) blister-pack: use projection electronic weighing scale that strip turnip is divided into 80-90 gram every part, wrap up with preservative film;
(7) blanching: blanching is with hot water temperature at 95 ~ 98 DEG C, and the mass ratio of water and turnip should be greater than 5: 3; The citric acid solution adjustment acidity adding 0.1% in blanching water suppresses reaction, and the time controling of blanching is at 2 ~ 3min;
(8) cool;
(9) drain: use elevator and Cloth sieve
(10) quick-frozen: adopt fluid bed quick-freezing plant, the turnip cooling, drain is put on fluid bed conveyer belt equably, because turnip only can form half fluidized state in fluid bed, therefore the turnip layer thickness of conveyer belt is 80 ~ 100cm, in fluidized bed plant, air themperature requires-36 ~-38 DEG C, cold airflow flow velocity 3 ~ 4m/s, quick-frozen time 19 ~ 20min, is less than-18 DEG C to turnip central temperature;
(11) go-on-go, packaging: the turnip after quick-frozen is through carrying out packing, sealing after the assay was approved.
The present invention is 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 (5)
1. a processing method for quick-frozen turnip, is characterized in that comprising the following steps:
(1) select materials: select single quality between 1-1.5 kilogram, the fresh turnip of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when turnip is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to turnip, and according to acceptance criteria, turnip specification, quality etc. are verified, reject defective turnip;
(2) tentatively clean;
(3) machine is cut: turnip is cut into strip;
(4) Ultrasonic Cleaning: the turnip of cutting through machine is placed in the sodium chloride solution that concentration is 12% ~ 14%, utilize ultrasonic generator to apply ultrasonic wave to described sodium chloride solution, hyperacoustic frequency and the sound intensity are 7KHZ ~ 6MHZ and 0.8 ~ 8W/cm2 respectively;
(5) manually sort: remove foreign matter, worm fly, Huang Ye, old root;
(6) film wrapped: using strip turnip 80-90 as a gram portion, wrap up with preservative film;
(7) blanching: blanching is with hot water temperature at 95 ~ 98 DEG C, and the mass ratio of water and turnip should be greater than 5: 3; The citric acid solution adjustment acidity adding 0.1% in blanching water suppresses reaction, and the time controling of blanching is at 2 ~ 3min;
(8) cool;
(9) drain:
(10) quick-frozen: adopt fluid bed quick-freezing plant, the turnip cooling, drain is put on fluid bed conveyer belt equably, because turnip only can form half fluidized state in fluid bed, therefore the turnip layer thickness of conveyer belt is 80 ~ 100cm, in fluidized bed plant, air themperature requires-36 ~-38 DEG C, cold airflow flow velocity 3 ~ 4m/s, quick-frozen time 19 ~ 20min, is less than-18 DEG C to turnip central temperature;
(11) go-on-go, packaging: the turnip after quick-frozen is through carrying out packing, sealing after the assay was approved.
2. the processing method of quick-frozen turnip according to claim 1, is characterized in that: in described step (7) hot water, is provided with the thermometer of test water temperature.
3. the processing method of quick-frozen turnip according to claim 1, is characterized in that: in described step (9), draining equipment is elevator and Cloth sieve.
4. the processing method of quick-frozen turnip according to claim 1, is characterized in that: in described step (10), quick-freezing plant is two-part fluidised form single quick-freezing machine.
5. the processing method of quick-frozen turnip according to claim 1, is characterized in that: described step (1) and (6) middle weighing measuring equipment are projection electronic weighing scale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657345.4A CN104351320A (en) | 2014-11-18 | 2014-11-18 | Processing method of quickly-frozen rutabaga |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657345.4A CN104351320A (en) | 2014-11-18 | 2014-11-18 | Processing method of quickly-frozen rutabaga |
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| CN104351320A true CN104351320A (en) | 2015-02-18 |
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| CN201410657345.4A Pending CN104351320A (en) | 2014-11-18 | 2014-11-18 | Processing method of quickly-frozen rutabaga |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325957A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Making method of seasoned cabbage rolls |
| JP2022133269A (en) * | 2017-02-14 | 2022-09-13 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Process for maintaining freshness of vegetable pieces |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101484013A (en) * | 2006-07-12 | 2009-07-15 | 雀巢产品技术援助有限公司 | Preserved slices of vegetables and fruits and processing methods |
| CN102362616A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method for ornamental kale dry product |
-
2014
- 2014-11-18 CN CN201410657345.4A patent/CN104351320A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101484013A (en) * | 2006-07-12 | 2009-07-15 | 雀巢产品技术援助有限公司 | Preserved slices of vegetables and fruits and processing methods |
| CN102362616A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method for ornamental kale dry product |
Non-Patent Citations (2)
| Title |
|---|
| 刘程等: "《当代新型食品》", 31 December 1998, 北京工业大学出版社 * |
| 段续等: "甘蓝微波冷冻干燥工艺与杀菌特性", 《食品与生物技术学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325957A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Making method of seasoned cabbage rolls |
| JP2022133269A (en) * | 2017-02-14 | 2022-09-13 | クラフト・フーズ・グループ・ブランズ・エルエルシー | Process for maintaining freshness of vegetable pieces |
| US11930833B2 (en) | 2017-02-14 | 2024-03-19 | Kraft Foods Group Brands Llc | Process for maintaining freshness of vegetable pieces |
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Application publication date: 20150218 |