CN104381423A - Processing method of quick-frozen parsley - Google Patents
Processing method of quick-frozen parsley Download PDFInfo
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- CN104381423A CN104381423A CN201410657469.2A CN201410657469A CN104381423A CN 104381423 A CN104381423 A CN 104381423A CN 201410657469 A CN201410657469 A CN 201410657469A CN 104381423 A CN104381423 A CN 104381423A
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- quick
- frozen
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- curly parsley
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Abstract
The invention relates to a processing method of quick-frozen parsley, belonging to the technical field of food processing. The method comprises the steps of selecting materials, cleaning, soaking, cleaning for the second time, spin-drying, wrapping by a film, blanching by steam, cooling, draining off, quick-freezing, sorting, carrying out vacuum packing and refrigerating. According to the processing method of the quick-frozen parsley, the parsley is wrapped by the preservative film before blanching, so that nutritional ingredients such as vitamins and the like in the parsley are prevented from being dissolved in the hot water, the nutrition loss is prevented, and the quick-frozen parsley is sanitary and fresh.
Description
Technical field
The present invention relates to a kind of processing method of quick-frozen curly parsley, 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, 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, curly parsley 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 curly parsley 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 curly parsley, comprises the following steps:
(1) select materials: the fresh curly parsley selecting every quality between 500-1000 gram, reject rhizome, ill worm, rotten part;
(2) clean: high-pressure spraying, cleaning curly parsley surface silt;
(3) soak: the salt solution putting into 1%-5% soaks 3 minutes;
(4) secondary cleaning: be placed in high pressure bubble washer adopt bubble to roll, scrub, spraying step, carry out secondary cleaning;
(5) dry;
(6) film wrapped: using strip curly parsley 200-300 gram as a, with PVDC preservative film, curly parsley is wrapped up completely;
(7) steam blanching: carry out blanching at the steam of 110-120 DEG C in steam blanching room temperature, continues 60s;
(8) cool: put into normal-temperature water and cool;
(9) the curly parsley surface moisture wrapped is drained:
(10) quick-frozen: the freezer that the curly parsley cooling, drain puts into-40 DEG C is carried out quick-frozen, 8 hours quick-frozen time, until curly parsley central temperature is less than-18 DEG C;
(11) go-on-go: the curly parsley after quick-frozen is tested;
(12) vacuum packaging: PVDC preservative film of being dismantled by the curly parsley that go-on-go is good, carries out vacuum packaging;
(13) refrigerate.
The improvement of technique scheme is: the thermometer being provided with test vapor temperature in described step (7) steam blanching room.
The improvement of technique scheme is: in described step (9), draining equipment is Cloth sieve.
The improvement of technique scheme is: weighing measuring equipment in described step (6) is projection electronic weighing scale.
The present invention adopts the beneficial effect of technique scheme to be: the processing method of quick-frozen curly parsley of the present invention, due to before blanch step, adopts preservative film parcel, prevents the vitamins and other nutritious components in curly parsley to be dissolved in hot water, prevent nutrition leak.And the present invention to screen step scientific and reasonable, ensure that the quality of quick-frozen curly parsley.
Detailed description of the invention
Embodiment
The processing method of the quick-frozen curly parsley of the present embodiment, comprises the following steps:
(1) select materials: the fresh curly parsley selecting every quality between 500-1000 gram, reject rhizome, ill worm, rotten part;
(2) clean: high-pressure spraying, cleaning curly parsley surface silt;
(3) soak: the salt solution putting into 1%-5% soaks 3 minutes;
(4) secondary cleaning: be placed in high pressure bubble washer adopt bubble to roll, scrub, spraying step, carry out secondary cleaning;
(5) dry;
(6) film wrapped: curly parsley as a, wraps up with PVDC preservative film by use electronics weighing scale by strip curly parsley 200-300 gram completely;
(7) steam blanching: carry out blanching at the steam of 110-120 DEG C in steam blanching room temperature, continues 60s, is provided with the thermometer of test vapor temperature in steam blanching room;
(8) cool: put into normal-temperature water and cool;
(9) the curly parsley surface moisture wrapped is drained with Cloth sieve:
(10) quick-frozen: the freezer that the curly parsley cooling, drain puts into-40 DEG C is carried out quick-frozen, 8 hours quick-frozen time, until curly parsley central temperature is less than-18 DEG C;
(11) go-on-go: the curly parsley after quick-frozen is tested;
(12) vacuum packaging: PVDC preservative film of being dismantled by the curly parsley that go-on-go is good, carries out vacuum packaging;
(13) refrigerate.
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 curly parsley, is characterized in that comprising the following steps:
(1) select materials: the fresh curly parsley selecting every quality between 500-1000 gram, reject rhizome, ill worm, rotten part;
(2) clean: high-pressure spraying, cleaning curly parsley surface silt;
(3) soak: the salt solution putting into 1%-5% soaks 3 minutes;
(4) secondary cleaning: be placed in high pressure bubble washer adopt bubble to roll, scrub, spraying step, carry out secondary cleaning;
(5) dry;
(6) film wrapped: using strip curly parsley 200-300 gram as a, with PVDC preservative film, curly parsley is wrapped up completely;
(7) steam blanching: carry out blanching at the steam of 110-120 DEG C in steam blanching room temperature, continues 60s;
(8) cool: put into normal-temperature water and cool;
(9) the curly parsley surface moisture wrapped is drained:
(10) quick-frozen: the freezer that the curly parsley cooling, drain puts into-40 DEG C is carried out quick-frozen, 8 hours quick-frozen time, until curly parsley central temperature is less than-18 DEG C;
(11) go-on-go: the curly parsley after quick-frozen is tested;
(12) vacuum packaging: PVDC preservative film of being dismantled by the curly parsley that go-on-go is good, carries out vacuum packaging;
(13) refrigerate.
2. the processing method of quick-frozen curly parsley according to claim 1, is characterized in that: the thermometer being provided with test vapor temperature in described step (7) steam blanching room.
3. the processing method of quick-frozen curly parsley according to claim 1, is characterized in that: in described step (9), draining equipment is Cloth sieve.
4. the processing method of quick-frozen curly parsley according to claim 1, is characterized in that: weighing measuring equipment in described step (6) is projection electronic weighing scale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657469.2A CN104381423A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen parsley |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657469.2A CN104381423A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen parsley |
Publications (1)
| Publication Number | Publication Date |
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| CN104381423A true CN104381423A (en) | 2015-03-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410657469.2A Pending CN104381423A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen parsley |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248614A (en) * | 2015-10-09 | 2016-01-20 | 中国农业大学 | Fresh fruit dehydrating and freezing preservation method |
| CN105614786A (en) * | 2015-12-31 | 2016-06-01 | 青岛恒孚食品有限公司 | Frozen Hiroshima vegetable processing method |
| CN106343007A (en) * | 2016-08-31 | 2017-01-25 | 北海市绿品生态农业科技有限公司 | Leaf vegetable preservation technology |
| CN111011472A (en) * | 2019-12-27 | 2020-04-17 | 余姚市鸿基食品有限公司 | Processing technology of quick-frozen Chinese cabbage |
| CN111296554A (en) * | 2020-03-25 | 2020-06-19 | 扬州大学 | Preparation method of semi-finished quick-frozen cress |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN103039584A (en) * | 2011-10-13 | 2013-04-17 | 谭媛文 | Quick-freezing process for vegetables |
| CN103283820A (en) * | 2013-05-07 | 2013-09-11 | 程应 | Production method for frozen celery |
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2014
- 2014-11-18 CN CN201410657469.2A patent/CN104381423A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
| CN103039584A (en) * | 2011-10-13 | 2013-04-17 | 谭媛文 | Quick-freezing process for vegetables |
| CN103283820A (en) * | 2013-05-07 | 2013-09-11 | 程应 | Production method for frozen celery |
Non-Patent Citations (1)
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| 孙君社: "《现代食品加工学》", 28 February 2001, 中国农业出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248614A (en) * | 2015-10-09 | 2016-01-20 | 中国农业大学 | Fresh fruit dehydrating and freezing preservation method |
| CN105614786A (en) * | 2015-12-31 | 2016-06-01 | 青岛恒孚食品有限公司 | Frozen Hiroshima vegetable processing method |
| CN106343007A (en) * | 2016-08-31 | 2017-01-25 | 北海市绿品生态农业科技有限公司 | Leaf vegetable preservation technology |
| CN111011472A (en) * | 2019-12-27 | 2020-04-17 | 余姚市鸿基食品有限公司 | Processing technology of quick-frozen Chinese cabbage |
| CN111296554A (en) * | 2020-03-25 | 2020-06-19 | 扬州大学 | Preparation method of semi-finished quick-frozen cress |
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Application publication date: 20150304 |