CN104351321A - Processing method of quick-frozen salsify - Google Patents
Processing method of quick-frozen salsify Download PDFInfo
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- CN104351321A CN104351321A CN201410657365.1A CN201410657365A CN104351321A CN 104351321 A CN104351321 A CN 104351321A CN 201410657365 A CN201410657365 A CN 201410657365A CN 104351321 A CN104351321 A CN 104351321A
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- salsify
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- blanching
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Abstract
The invention relates to a processing method of quick-frozen salsify, belonging to the technical field of food processing. The processing method comprises the following steps: material selecting, primary cleaning, machine-cutting, ultrasonic cleaning, machine selection, thin film packaging, hot ironing, cooling, drying, quick-freezing, sorting, packaging and the like. According to the processing method of quick-frozen salsify, disclosed by the invention, because salsify is wrapped by using a preservative film before the hot ironing step, nutritional components such as vitamins and the like in salsify can be prevented from dissolving in hot water, and the nutrient loss can be prevented; and moreover, the quick-frozen salsify is sanitary and fresh.
Description
Technical field
The present invention relates to a kind of processing method of quick-frozen salsify, 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.
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 salsify 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 salsify, comprises the following steps:
(1) select materials: select single quality between 1-1.5 kilogram, the fresh salsify of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when salsify is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to salsify, and according to acceptance criteria, salsify specification, quality etc. are verified, reject defective salsify;
(2) tentatively clean: current rinse;
(3) machine is cut: salsify is cut into strip;
(4) Ultrasonic Cleaning: the salsify 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, described manually sorting is carried out in the toilet that room temperature controls 20 ± 2 DEG C and relative humidity control≤50%;
(6) blister-pack: using strip salsify 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 salsify should be greater than 6: 5; 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) dry: collect cooled salsify, be placed in by powder in vacuum freeze dryer, control temperature is-30 DEG C, and vacuum is 133 × 10 ~ 3mBar, drying time 2 ~ 4h, moisture≤7.0% in raw material:
(10) quick-frozen: adopt fluid bed quick-freezing plant, the salsify cooling, drain is put on fluid bed conveyer belt equably, because salsify only can form half fluidized state in fluid bed, therefore the salsify 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 salsify central temperature;
(11) go-on-go, packaging: the salsify 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 (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 salsify of the present invention, due to before blanch step, employing preservative film wraps up, and prevents the vitamins and other nutritious components in salsify 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 salsify.
Detailed description of the invention
Embodiment
The processing method of the quick-frozen salsify of the present embodiment, comprises the following steps:
(1) select materials: select single quality between 1-1.5 kilogram with electronics weighing scale, the fresh salsify of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when salsify is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to salsify, and according to acceptance criteria, salsify specification, quality etc. are verified, reject defective salsify;
(2) tentatively clean: current rinse;
(3) machine is cut: salsify is cut into strip;
(4) Ultrasonic Cleaning: the salsify 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, described manually sorting is carried out in the toilet that room temperature controls 20 ± 2 DEG C and relative humidity control≤50%;
(6) blister-pack: strip salsify 80-90 as a gram portion, wraps up with preservative film by use electronics weighing scale;
(7) blanching: the thermometer being provided with test water temperature in hot water, keep hot water temperature at 95 ~ 98 DEG C, the mass ratio of water and salsify should be greater than 6: 5; 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) dry: collect cooled salsify, be placed in by powder in vacuum freeze dryer, control temperature is-30 DEG C, and vacuum is 133 × 10 ~ 3mBar, drying time 2 ~ 4h, moisture≤7.0% in raw material:
(10) quick-frozen: adopt fluid bed quick-freezing plant, the salsify cooling, drain is put on fluid bed conveyer belt equably, because salsify only can form half fluidized state in fluid bed, therefore the salsify 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 salsify central temperature;
(11) go-on-go, packaging: the salsify 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 (4)
1. a processing method for quick-frozen salsify, is characterized in that comprising the following steps:
(1) select materials: select single quality between 1-1.5 kilogram, the fresh salsify of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when salsify is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to salsify, and according to acceptance criteria, salsify specification, quality etc. are verified, reject defective salsify;
(2) tentatively clean: current rinse;
(3) machine is cut: salsify is cut into strip;
(4) Ultrasonic Cleaning: the salsify 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, described manually sorting is carried out in the toilet that room temperature controls 20 ± 2 DEG C and relative humidity control≤50%;
(6) blister-pack: using strip salsify 80-90 as a gram portion, wrap up with preservative film;
(7) blanching: blanching is with hot water temperature at 95 ~ 97 DEG C, and the mass ratio of water and salsify should be greater than 6: 5; 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) dry: collect cooled salsify, be placed in by powder in vacuum freeze dryer, control temperature is-30 DEG C, and vacuum is 133 × 10 ~ 3mBar, drying time 2 ~ 4h, moisture≤7.0% in raw material:
(10) quick-frozen: adopt fluid bed quick-freezing plant, the salsify cooling, drain is put on fluid bed conveyer belt equably, because salsify only can form half fluidized state in fluid bed, therefore the salsify 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 salsify central temperature;
(11) go-on-go, packaging: the salsify after quick-frozen is through carrying out packing, sealing after the assay was approved.
2. the processing method of quick-frozen salsify 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 salsify according to claim 1, is characterized in that: in described step (10), quick-freezing plant is two-part fluidised form single quick-freezing machine.
4. the processing method of quick-frozen salsify 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 |
|---|---|---|---|
| CN201410657365.1A CN104351321A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen salsify |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657365.1A CN104351321A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen salsify |
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| CN104351321A true CN104351321A (en) | 2015-02-18 |
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| CN201410657365.1A Pending CN104351321A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen salsify |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602700A (en) * | 2004-11-02 | 2005-04-06 | 宋述孝 | Method for preparing dehydrated fresh keeping burdock root and its products |
| CN1640273A (en) * | 2004-11-30 | 2005-07-20 | 胡传银 | Method for preparing quick-freezing burdock |
| CN101889603A (en) * | 2010-07-23 | 2010-11-24 | 连云港口福食品有限公司 | Production process of freeze-dried burdock |
-
2014
- 2014-11-18 CN CN201410657365.1A patent/CN104351321A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602700A (en) * | 2004-11-02 | 2005-04-06 | 宋述孝 | Method for preparing dehydrated fresh keeping burdock root and its products |
| CN1640273A (en) * | 2004-11-30 | 2005-07-20 | 胡传银 | Method for preparing quick-freezing burdock |
| CN101889603A (en) * | 2010-07-23 | 2010-11-24 | 连云港口福食品有限公司 | Production process of freeze-dried burdock |
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 * |
| 章炎广等: "速冻牛蒡的加工工艺", 《冷饮与速冻食品工业》 * |
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Application publication date: 20150218 |