CN104397615A - Processing method of quick-frozen ginger - Google Patents
Processing method of quick-frozen ginger Download PDFInfo
- Publication number
- CN104397615A CN104397615A CN201410657364.7A CN201410657364A CN104397615A CN 104397615 A CN104397615 A CN 104397615A CN 201410657364 A CN201410657364 A CN 201410657364A CN 104397615 A CN104397615 A CN 104397615A
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- Prior art keywords
- ginger
- quick
- frozen
- processing method
- blanching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
Abstract
The invention relates to a processing method of quick-frozen ginger, and belongs to the technical field of food processing. The processing method comprises the steps including material selection, cleaning, machine cutting, sterilizing, film coating, scalding, cooling, draining, quick freezing, sorting, vacuum packaging and the like. According to the processing method of the quick-frozen ginger, preservative film coating is adopted before the scalding step, so that nutritional ingredients such as vitamins and the like in the ginger are prevented from dissolving in hot water, nutrient loss is prevented, and the ginger is sterilized and is hygienic and fresh.
Description
Technical field
The present invention relates to a kind of processing method of quick-frozen ginger, 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 ginger 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 ginger, comprises the following steps:
(1) select materials: select single quality between 70-150 gram, the fresh ginger of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when ginger is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to ginger, and according to acceptance criteria, ginger specification, quality etc. are verified, reject defective ginger;
(2) clean: by high pressure cleaning showers, cleaning fresh ginger surface silt;
(3) machine is cut: ginger is cut into sheet;
(4) sterilize: sheet ginger is put into liquor natrii hypochloritis, and remain valid cl concn 100-600mg/kg, and the time is 60-300s;
(5) blister-pack: using strip ginger 80-90 as a gram portion, wrap up with preservative film;
(6) blanching: blanching is with hot water temperature at 95 ~ 98 DEG C, and the mass ratio of water and ginger 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;
(7) cool;
(8) drain;
(9) quick-frozen: adopt fluid bed quick-freezing plant, the ginger cooling, drain is put on fluid bed conveyer belt equably, because ginger only can form half fluidized state in fluid bed, therefore the ginger layer thickness of conveyer belt is 100 ~ 120cm, in fluidized bed plant, air themperature requires-40 ~-50 DEG C, cold airflow flow velocity 3 ~ 6m/s, quick-frozen time 18 ~ 25min, is less than-20 DEG C to ginger central temperature;
(10) go-on-go: the ginger after quick-frozen is tested;
(11) vacuum packaging, puts into freezer storage.
The improvement of technique scheme is: in described step (6) hot water, is provided with the thermometer of test water temperature.
The improvement of technique scheme is: in described step (8), draining equipment is elevator and Cloth sieve.
The improvement of technique scheme is: in described step (9), quick-freezing plant is two-part fluidised form single quick-freezing machine.
The improvement of technique scheme is: described step (1) and (5) 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 ginger of the present invention, due to before blanch step, adopts preservative film parcel, prevents the vitamins and other nutritious components in ginger 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 ginger.
Detailed description of the invention
Embodiment
The processing method of the quick-frozen ginger of the present embodiment, comprises the following steps:
(1) select materials: select single quality between 70-150 gram with electronics weighing scale, the fresh ginger of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when ginger is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to ginger, and according to acceptance criteria, ginger specification, quality etc. are verified, reject defective ginger;
(2) clean: by high pressure cleaning showers, cleaning fresh ginger surface silt;
(3) machine is cut: ginger is cut into sheet;
(4) sterilize: sheet ginger is put into liquor natrii hypochloritis, and remain valid cl concn 100-600mg/kg, and the time is 60-300s;
(5) blister-pack: strip ginger 80-90 as a gram portion, wraps up with preservative film by use electronics weighing scale;
(6) blanching: in hot water, is provided with the thermometer of test water temperature, and keep hot water temperature at 95 ~ 98 DEG C, the mass ratio of water and ginger 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;
(7) cool;
(8) drain, draining equipment is elevator and Cloth sieve;
(9) quick-frozen: adopt fluid bed quick-freezing plant, the ginger cooling, drain is put on fluid bed conveyer belt equably, because ginger only can form half fluidized state in fluid bed, therefore the ginger layer thickness of conveyer belt is 100 ~ 120cm, in fluidized bed plant, air themperature requires-40 ~-50 DEG C, cold airflow flow velocity 3 ~ 6m/s, quick-frozen time 18 ~ 25min, is less than-20 DEG C to ginger central temperature;
(10) go-on-go: the ginger after quick-frozen is tested;
(11) vacuum packaging, puts into freezer storage.
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 ginger, is characterized in that comprising the following steps:
(1) select materials: select single quality between 70-150 gram, the fresh ginger of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when ginger is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to ginger, and according to acceptance criteria, ginger specification, quality etc. are verified, reject defective ginger;
(2) clean: by high pressure cleaning showers, cleaning fresh ginger surface silt;
(3) machine is cut: ginger is cut into sheet;
(4) sterilize: sheet ginger is put into liquor natrii hypochloritis, and remain valid cl concn 100-600mg/kg, and the time is 60-300s;
(5) blister-pack: using strip ginger 80-90 as a gram portion, wrap up with preservative film;
(6) blanching: blanching is with hot water temperature at 95 ~ 98 DEG C, and the mass ratio of water and ginger 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;
(7) cool;
(8) drain;
(9) quick-frozen: adopt fluid bed quick-freezing plant, the ginger cooling, drain is put on fluid bed conveyer belt equably, because ginger only can form half fluidized state in fluid bed, therefore the ginger layer thickness of conveyer belt is 100 ~ 120cm, in fluidized bed plant, air themperature requires-40 ~-50 DEG C, cold airflow flow velocity 3 ~ 6m/s, quick-frozen time 18 ~ 25min, is less than-20 DEG C to ginger central temperature;
(10) go-on-go: the ginger after quick-frozen is tested;
(11) vacuum packaging, puts into freezer storage.
2. the processing method of quick-frozen ginger according to claim 1, is characterized in that: in described step (6) hot water, is provided with the thermometer of test water temperature.
3. the processing method of quick-frozen ginger according to claim 1, is characterized in that: in described step (8), draining equipment is elevator and Cloth sieve.
4. the processing method of quick-frozen ginger according to claim 1, is characterized in that: in described step (9), quick-freezing plant is two-part fluidised form single quick-freezing machine.
5. the processing method of quick-frozen ginger according to claim 1, is characterized in that: weighing measuring equipment in described step (1) and (5) is projection electronic weighing scale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657364.7A CN104397615A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen ginger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657364.7A CN104397615A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen ginger |
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| Publication Number | Publication Date |
|---|---|
| CN104397615A true CN104397615A (en) | 2015-03-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410657364.7A Pending CN104397615A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen ginger |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900836A (en) * | 2017-04-10 | 2017-06-30 | 农德志 | The storage method of ginger |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450313A (en) * | 2010-10-25 | 2012-05-16 | 郭山彤 | Vegetable quick-freezing process |
| CN102696746A (en) * | 2012-06-23 | 2012-10-03 | 罗平县阳洋黄姜有限公司 | Technique for quick-frozen gingers |
| CN103039584A (en) * | 2011-10-13 | 2013-04-17 | 谭媛文 | Quick-freezing process for vegetables |
-
2014
- 2014-11-18 CN CN201410657364.7A patent/CN104397615A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450313A (en) * | 2010-10-25 | 2012-05-16 | 郭山彤 | Vegetable quick-freezing process |
| CN103039584A (en) * | 2011-10-13 | 2013-04-17 | 谭媛文 | Quick-freezing process for vegetables |
| CN102696746A (en) * | 2012-06-23 | 2012-10-03 | 罗平县阳洋黄姜有限公司 | Technique for quick-frozen gingers |
Non-Patent Citations (3)
| Title |
|---|
| 严佩峰 主编: "《果蔬加工与保鲜技术》", 31 May 2013, 北京：中国科学技术出版社 * |
| 邓洁红 等: "生姜速冻前热烫工艺的实验研究", 《食品科技》 * |
| 陈夏娇 等: "《蔬菜加工新技术与营销》", 31 January 2012, 北京：金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900836A (en) * | 2017-04-10 | 2017-06-30 | 农德志 | The storage method of ginger |
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Application publication date: 20150311 |