CN104430835A - Processing method of quick-frozen cauliflower - Google Patents
Processing method of quick-frozen cauliflower Download PDFInfo
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- CN104430835A CN104430835A CN201410657484.7A CN201410657484A CN104430835A CN 104430835 A CN104430835 A CN 104430835A CN 201410657484 A CN201410657484 A CN 201410657484A CN 104430835 A CN104430835 A CN 104430835A
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- cauliflower
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- blanching
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Abstract
The invention relates to a processing method of quick-frozen cauliflower, belonging to the technical field of food processing. The processing method comprises the following steps sequentially: selecting, washing, soaking, secondary washing, disinfecting, thin-film packaging, steam blanching, cooling, draining, quick freezing, sorting, plating ice glaze and refrigerating. According to the processing method of quick-frozen cauliflower, the nutritional constituents of vitamins and the like in cauliflower can be prevented from being dissolved in hot water by adopting coating with a preservative film before the blanching step, so that the nutrient loss can be prevented, and the quick-frozen cauliflower is sanitary and fresh.
Description
Technical field
The present invention relates to a kind of processing method of quick-frozen cauliflower, 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.Although cauliflower is nutritious, often there is residual agricultural chemicals, also easy romaine lettuce worm, clear difficulty.
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 cauliflower 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 cauliflower, comprises the following steps:
(1) select materials: select single quality between 60-150 gram, the fresh flowers cabbage of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when cauliflower is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to cauliflower, and according to acceptance criteria, cauliflower specification, quality etc. are verified, reject defective cauliflower;
(2) clean: high-pressure spraying, cleaning cauliflower surface silt;
(3) soak: the salt solution putting into 1%-5% soaks 10 minutes;
(4) secondary cleaning: be placed in high pressure bubble washer adopt bubble to roll, scrub, spraying step, carry out secondary cleaning;
(5) sterilize: immerse in liquor natrii hypochloritis, remain valid cl concn 100-400mg/kg, and the time is 80s;
(6) film wrapped: every cauliflower preservative film is wrapped up;
(7) steam blanching: carry out blanching at the steam of 110-120 DEG C in steam blanching room temperature, continues 60s;
(8) cool;
(9) cauliflower surface moisture is drained:
(10) quick-frozen: adopt fluid bed quick-freezing plant, the cauliflower cooling, drain is put on fluid bed conveyer belt equably, because cauliflower only can form half fluidized state in fluid bed, therefore the cauliflower 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, until cauliflower central temperature is less than-18 DEG C;
(11) go-on-go: the cauliflower after quick-frozen is tested;
(12) plating water glaze: sprayer is sprayed, makes the cauliflower surface that droplet is freezing form one deck crystallizing layer;
(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 elevator and Cloth sieve.
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: weighing measuring equipment in described step (1) is projection electronic weighing scale.
The present invention adopts the beneficial effect of technique scheme to be: the processing method of quick-frozen cauliflower of the present invention, due to before blanch step, adopts preservative film parcel, prevents the vitamins and other nutritious components in cauliflower to be dissolved in hot water, prevent nutrition leak.During cleaning, adopt high-pressure spraying, saline sook and high pressure bubble washer carry out combined type cleaning, and solving dish coconut palm often has residual agricultural chemicals, also easy romaine lettuce worm, and the problem of clear difficulty, cleaning performance is good.And the present invention to screen step scientific and reasonable, ensure that the quality of quick-frozen cauliflower.
Detailed description of the invention
Embodiment
The processing method of the quick-frozen cauliflower of the present embodiment, comprises the following steps:
(1) select materials: select single quality between 60-150 gram with electronics weighing scale, the fresh flowers cabbage of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when cauliflower is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to cauliflower, and according to acceptance criteria, cauliflower specification, quality etc. are verified, reject defective cauliflower;
(2) clean: high-pressure spraying, cleaning cauliflower surface silt;
(3) soak: the salt solution putting into 1%-5% soaks 10 minutes;
(4) secondary cleaning: be placed in high pressure bubble washer adopt bubble to roll, scrub, spraying step, carry out secondary cleaning;
(5) sterilize: immerse in liquor natrii hypochloritis, remain valid cl concn 100-400mg/kg, and the time is 80s;
(6) film wrapped: every cauliflower preservative film is wrapped up;
(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 blanching room;
(8) cool;
(9) cauliflower surface moisture is drained with elevator and Cloth sieve:
(10) quick-frozen: adopt fluid bed quick-freezing plant, the cauliflower cooling, drain is put on fluid bed conveyer belt equably, because cauliflower only can form half fluidized state in fluid bed, therefore the cauliflower 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, until cauliflower central temperature is less than-18 DEG C;
(11) go-on-go: the cauliflower after quick-frozen is tested;
(12) plating water glaze: sprayer is sprayed, makes the cauliflower surface that droplet is freezing form one deck crystallizing layer;
(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 (5)
1. a processing method for quick-frozen cauliflower, is characterized in that comprising the following steps:
(1) select materials: select single quality between 60-150 gram, the fresh flowers cabbage of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when cauliflower is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to cauliflower, and according to acceptance criteria, cauliflower specification, quality etc. are verified, reject defective cauliflower;
(2) clean: high-pressure spraying, cleaning cauliflower surface silt;
(3) soak: the salt solution putting into 1%-5% soaks 10 minutes;
(4) secondary cleaning: be placed in high pressure bubble washer adopt bubble to roll, scrub, spraying step, carry out secondary cleaning;
(5) sterilize: immerse in liquor natrii hypochloritis, remain valid cl concn 100-400mg/kg, and the time is 80s;
(6) film wrapped: every cauliflower preservative film is wrapped up;
(7) steam blanching: carry out blanching at the steam of 110-120 DEG C in steam blanching room temperature, continues 60s;
(8) cool;
(9) cauliflower surface moisture is drained:
(10) quick-frozen: adopt fluid bed quick-freezing plant, the cauliflower cooling, drain is put on fluid bed conveyer belt equably, because cauliflower only can form half fluidized state in fluid bed, therefore the cauliflower 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, until cauliflower central temperature is less than-18 DEG C;
(11) go-on-go: the cauliflower after quick-frozen is tested;
(12) plating water glaze: sprayer is sprayed, makes the cauliflower surface that droplet is freezing form one deck crystallizing layer;
(13) refrigerate.
2. the processing method of quick-frozen cauliflower 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 cauliflower according to claim 1, is characterized in that: in described step (9), draining equipment is elevator and Cloth sieve.
4. the processing method of quick-frozen cauliflower according to claim 1, is characterized in that: in described step (10), quick-freezing plant is two-part fluidised form single quick-freezing machine.
5. the processing method of quick-frozen cauliflower according to claim 1, is characterized in that: weighing measuring equipment in described step (1) is projection electronic weighing scale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657484.7A CN104430835A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen cauliflower |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657484.7A CN104430835A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen cauliflower |
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| Publication Number | Publication Date |
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| CN104430835A true CN104430835A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410657484.7A Pending CN104430835A (en) | 2014-11-18 | 2014-11-18 | Processing method of quick-frozen cauliflower |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325957A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Making method of seasoned cabbage rolls |
| CN110463753A (en) * | 2019-09-19 | 2019-11-19 | 临沂市农业科学院 | The quick-frozen technique of brassicaceous vegetable |
| CN111765699A (en) * | 2020-07-09 | 2020-10-13 | 长虹美菱股份有限公司 | Food fresh-keeping refrigerator and method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450313A (en) * | 2010-10-25 | 2012-05-16 | 郭山彤 | Vegetable quick-freezing process |
| CN102885127A (en) * | 2012-09-11 | 2013-01-23 | 扬州天禾食品有限公司 | Process for sterilizing quick-frozen fruits and vegetables by using sodium hypochlorite |
| CN103039584A (en) * | 2011-10-13 | 2013-04-17 | 谭媛文 | Quick-freezing process for vegetables |
| CN203015752U (en) * | 2013-01-21 | 2013-06-26 | 甘肃鑫海食品有限公司 | Quick-freeze fruit and vegetable production system |
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2014
- 2014-11-18 CN CN201410657484.7A patent/CN104430835A/en active Pending
Patent Citations (4)
| 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 |
| CN102885127A (en) * | 2012-09-11 | 2013-01-23 | 扬州天禾食品有限公司 | Process for sterilizing quick-frozen fruits and vegetables by using sodium hypochlorite |
| CN203015752U (en) * | 2013-01-21 | 2013-06-26 | 甘肃鑫海食品有限公司 | Quick-freeze fruit and vegetable production system |
Non-Patent Citations (2)
| Title |
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| 于海杰等: "花椰菜的速冻技术", 《现代化农业》 * |
| 孙企达: "蔬菜的速冻工艺要求", 《农村新技术》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325957A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Making method of seasoned cabbage rolls |
| CN110463753A (en) * | 2019-09-19 | 2019-11-19 | 临沂市农业科学院 | The quick-frozen technique of brassicaceous vegetable |
| CN111765699A (en) * | 2020-07-09 | 2020-10-13 | 长虹美菱股份有限公司 | Food fresh-keeping refrigerator and method thereof |
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Application publication date: 20150325 |