CN104430819A - Processing method of half-finished quick-frozen sprouting vegetables - Google Patents
Processing method of half-finished quick-frozen sprouting vegetables Download PDFInfo
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- CN104430819A CN104430819A CN201410648851.7A CN201410648851A CN104430819A CN 104430819 A CN104430819 A CN 104430819A CN 201410648851 A CN201410648851 A CN 201410648851A CN 104430819 A CN104430819 A CN 104430819A
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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 quick-frozen sprouting vegetables comprises the following steps sequentially: selecting materials, rinsing, mechanically selecting, artificially grading, blanching, spin-drying, pre-packaging, quick-freezing, post-packaging, controlling the humidity with dry fog, and storing. The quick-frozen vegetables produced by adopting the processing method of the half-finished quick-frozen 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, low in circulation cost, and the fresh quality of the vegetables is kept; 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;
3. the fresh quality of vegetables needs the storage environment of high humility to keep, but as in the conventional freezer below 0 DEG C, vegetables just have icing danger, the refrigeration system of existing storehouse can remove the moisture in storeroom air simultaneously, but dry air can aggravate evaporation and the dehydrating speed of vegetables, product weightlessness, the economic worths such as vegetables is caused to reduce.
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 overlapped pressurized and storage and the high and processing method of the semi-finished product quick-frozen shoot vegetable that maintenance quality of vegetable is fresh 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 quick-frozen 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) pack 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, carry out packing through after the assay was approved, seal and enter storehouse and deposit;
(10) dry fog control is wet stores: described storehouse is provided with the dry fog sprayer with compressed air communication, and described dry fog sprayer ejection has the water droplet being less than 10 microns.
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; 4) store by dry fog control is wet, the ejection of dry fog sprayer has the water droplet being less than 10 microns, and this little water droplet, in face of arrival point, just evaporates, enters air, the relative humidity of storehouse can be controlled at 95%-98%, and ensure the fresh quality of vegetables.
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 (10) step, and the temperature of described storehouse is-19 ° of C.
Detailed description of the invention
Embodiment
The processing method of the semi-finished product quick-frozen 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) pack 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, carry out packing through after the assay was approved, seal and enter storehouse and deposit;
(10) dry fog control is wet stores: storehouse is provided with the dry fog sprayer with compressed air communication, and the ejection of dry fog sprayer has the water droplet being less than 10 microns.
The shoot vegetable of the present embodiment is moyashi, mung bean sprouts, green soya bean bud, alfalfa bud or radish bud.
In (10) step of the present embodiment, the temperature of storehouse is-19 ° of C.
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 quick-frozen 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) pack 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, carry out packing through after the assay was approved, seal and enter storehouse and deposit;
(10) dry fog control is wet stores: described storehouse is provided with the dry fog sprayer with compressed air communication, and described dry fog sprayer ejection has the water droplet being less than 10 microns.
2. the processing method of semi-finished product quick-frozen 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 quick-frozen shoot vegetable as claimed in claim 1, it is characterized in that: in described (10) step, the temperature of described storehouse is-19 ° of C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410648851.7A CN104430819A (en) | 2014-11-17 | 2014-11-17 | Processing method of half-finished quick-frozen sprouting vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410648851.7A CN104430819A (en) | 2014-11-17 | 2014-11-17 | Processing method of half-finished quick-frozen sprouting vegetables |
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| CN104430819A true CN104430819A (en) | 2015-03-25 |
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| CN201410648851.7A Pending CN104430819A (en) | 2014-11-17 | 2014-11-17 | Processing method of half-finished quick-frozen sprouting vegetables |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287966A (en) * | 2018-12-06 | 2019-02-01 | 湖北玉如意芽业科技股份有限公司 | A kind of quick-frozen bean sprout preparation method |
Citations (4)
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|---|---|---|---|---|
| CN1600110A (en) * | 2004-10-21 | 2005-03-30 | 刘国祥 | Method for preparing quick-freezing dishes of medlar buds |
| 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 |
| CN103876185A (en) * | 2014-03-11 | 2014-06-25 | 莆田市汇丰食品工业有限公司 | Processing method of red porgy sushi fish slice |
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2014
- 2014-11-17 CN CN201410648851.7A patent/CN104430819A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600110A (en) * | 2004-10-21 | 2005-03-30 | 刘国祥 | Method for preparing quick-freezing dishes of medlar buds |
| 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 |
| CN103876185A (en) * | 2014-03-11 | 2014-06-25 | 莆田市汇丰食品工业有限公司 | Processing method of red porgy sushi fish slice |
Non-Patent Citations (3)
| Title |
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| 无: "多家单位联合开发出果蔬冷库干雾控湿保鲜技术", 《中国果菜》 * |
| 邱德生: "《中国食品报》", 5 March 2014 * |
| 陈野 等: "《食品工艺学》", 31 March 2014 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287966A (en) * | 2018-12-06 | 2019-02-01 | 湖北玉如意芽业科技股份有限公司 | A kind of quick-frozen bean sprout preparation method |
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Application publication date: 20150325 |