CN104430810A - Processing method of half-finished sprouting vegetables - Google Patents
Processing method of half-finished sprouting vegetables Download PDFInfo
- Publication number
- CN104430810A CN104430810A CN201410648842.8A CN201410648842A CN104430810A CN 104430810 A CN104430810 A CN 104430810A CN 201410648842 A CN201410648842 A CN 201410648842A CN 104430810 A CN104430810 A CN 104430810A
- Authority
- CN
- China
- Prior art keywords
- shoot vegetable
- processing method
- frozen
- quick
- shoot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to a processing method of half-finished quick-frozen sprouting vegetables, and belongs to the technical field of preparation of foods. The processing method of the half-finished sprouting vegetables comprises the following steps sequentially: selecting materials, rinsing, mechanically selecting, artificially grading, blanching, spin-drying, pre-packaging, quick-freezing and post-packaging. The quick-frozen vegetables produced by adopting the processing method of the half-finished sprouting vegetables, disclosed by the invention, are prevented from being overlapped, and the processed sprouting vegetables are small in occupying space, high in storage and transportation efficiency and low in circulation cost; and in large-scale application, the further processing is not required, so that the processing time is saved.
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 the processing method of overlapped pressurized and storage and the high semi-finished product shoot vegetable 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 semi-finished product 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-packaged: shoot vegetable is first packaged into shoot vegetable storage unit, described 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;
(8) quick-frozen: 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 35 ~ 40m;
(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.
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 semi-finished product 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-packaged: 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;
(8) quick-frozen: 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 35 ~ 40m;
(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 semi-finished product 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-packaged: shoot vegetable is first packaged into shoot vegetable storage unit, described 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;
(8) quick-frozen: 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 35 ~ 40m;
(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 semi-finished product 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 semi-finished product 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 |
|---|---|---|---|
| CN201410648842.8A CN104430810A (en) | 2014-11-17 | 2014-11-17 | Processing method of half-finished sprouting vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648842.8A CN104430810A (en) | 2014-11-17 | 2014-11-17 | Processing method of half-finished sprouting vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104430810A true CN104430810A (en) | 2015-03-25 |
Family
ID=52878162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410648842.8A Pending CN104430810A (en) | 2014-11-17 | 2014-11-17 | Processing method of half-finished sprouting vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104430810A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201179988Y (en) * | 2008-03-24 | 2009-01-14 | 史景宝 | Multipurpose bracket 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 |
-
2014
- 2014-11-17 CN CN201410648842.8A patent/CN104430810A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201179988Y (en) * | 2008-03-24 | 2009-01-14 | 史景宝 | Multipurpose bracket 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478222A (en) | Method for manufacturing dehydrated broccoli | |
| CN104336162A (en) | Processing method of quick-freeing leaf vegetables | |
| CN104336160A (en) | Semi-finished quick-frozen Chinese cabbage processing method | |
| CN104351319A (en) | Processing method of sprouting vegetables | |
| CN104905170A (en) | Production method of freeze-dried active red-heart kiwifruit slices | |
| CN104381423A (en) | Processing method of quick-frozen parsley | |
| CN103478218A (en) | Method for manufacturing dehydrated kidney beans | |
| CN104336153A (en) | Semi-finished quick-frozen leaf vegetables processing method | |
| CN104430820A (en) | Rapid processing method of half-finished leaf vegetables | |
| RU2337556C1 (en) | Method of manufacturing eggplant puree-like vegetable concentrate | |
| CN104430810A (en) | Processing method of half-finished sprouting vegetables | |
| CN104430819A (en) | Processing method of half-finished quick-frozen sprouting vegetables | |
| CN102362616B (en) | Processing method for ornamental kale dry product | |
| CN104336156A (en) | Fast semi-finished sprouting vegetable processing method | |
| CN104336152A (en) | Semi-finished root vegetable processing method | |
| CN104305059A (en) | Method for processing quick-frozen carrots | |
| CN104397613A (en) | Semi-finished leaf vegetable processing method | |
| CN104430811A (en) | Processing method of semi-finished product Chinese cabbages | |
| CN104336155A (en) | Fast semi-finished root vegetable processing method | |
| CN104351678A (en) | Processing method of semi-finished product quickly-frozen root vegetables | |
| CN103493876B (en) | A kind of processing method of the green soya bean that dewaters | |
| CN104351313A (en) | Rapid processing method of semi-finished Chinese cabbages | |
| CN104336552A (en) | Method for processing leaf vegetables | |
| CN104336161A (en) | Chinese cabbage processing method | |
| CN104336154A (en) | Processing method of root vegetables |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
|
| RJ01 | Rejection of invention patent application after publication |