CN104585297A - Quick-frozen Chinese cabbage making process - Google Patents

Abstract

The invention relates to a quick-frozen Chinese cabbage making process which comprises the following steps: primarily processing; picking and cleaning; cleaning and re-checking; blanching; cooling with precooling water; draining by vibration; finally removing impurities; quickly freezing; cutting; clothing thin ice; and weighing and packaging. The quick-frozen Chinese cabbage making process provided by the invention can meet the requirement of batch production, and is high in freezing speed.

Description

Quick-frozen cabbage volume processing technology

Technical field

The present invention relates to food processing technology field, specifically quick-frozen cabbage volume processing technology.

Background technology

Chinese cabbage volume has nourishing the stomach to improve the production of body fluid, diuresis defaecation, clearing heat and detoxicating effect, containing protein, fat, multivitamin and the mineral matter such as calcium, phosphorus and a large amount of crude fibre, it is extraordinary healthy vegetable, again because of cheap dark liking by the common people, but Chinese cabbage volume cannot be preserved during summer for a long time, need a kind of production technology, can process Chinese cabbage volume in a large number also can to its snap frozen.

Summary of the invention

The invention provides and freeze Chinese cabbage volume processing technology, can meet mass production, chilling rate is fast.

Quick-frozen cabbage volume processing technology, comprises the steps:

(1) raw material selection:

Select outwardly sound, the consistent Chinese cabbage of kind, by Chinese cabbage root excision 2 to 3 centimetres, remove the Lao Ye outside Chinese cabbage, by inner worm-eaten, dirty blade, variable color blade and Impurity removal;

(2) preliminary working:

By cabbage leaf every layer separately, leafiness and white blade are deposited respectively, and white blade presses large size blade and medium size blade separates, and Chinese cabbage central lobule and broken leaf are removed;

(3) cleaning is selected:

By Chinese cabbage leafiness, large size Chinese cabbage leaf, medium size Chinese cabbage leaf soaking and washing in bucket respectively, choose Lao Ye, worm-eaten blade, dirty blade, variable color blade and Impurity removal;

(4) cleaning is rechecked:

Rinse water will keep limpid, often cleans and once changes once, continues to remove substandard product;

(5) blanching:

Blanching temperature controls more than 98 DEG C, and the large size Chinese cabbage leaf blanching time is 185 ~ 210 seconds, and the medium size Chinese cabbage leaf blanching time is 160 ~ 185 seconds, and the Chinese cabbage leafiness blanching time is 136 ~ 160 seconds;

(6) precooling water cooling:

Cooling water temperature controls below 10 DEG C, and after cooling, the central temperature of product controls below 10 DEG C;

(7) draining is vibrated:

Open mechanical air blast and vibration draining equipment, temperature controls below 10 DEG C;

(8) last impurity elimination:

Remove yellow dead leaf, thermal metamorphism leaf, disease and pest leaf, foreign matter;

(9) quick-frozen:

Dish twists on instant freezer guipure and is uniformly distributed, quick freezing temperature less than-25 DEG C, cooling time more than 55 seconds, freezes product central temperature below-18 DEG C;

(10) cut:

Dish cut roll being slit into length is 3 centimetres of dish sections;

(11) ice clothing is hung:

Disk stripping water logging plating water glaze, 2 ~ 3 seconds water logging time;

(12) weigh, encapsulate:

Take the quality of dish volume, the excessive or too small rejecting of quality, then load in bag and encapsulate, put into freezer.

During described step (10) cutting, dish volume will be ajusted, and pushing evenly, requires that tangent plane is smooth, not crooked, and cutting is neat, and length is consistent.

Advantage of the present invention: manufacturing technique requirent of the present invention is strict, and repeatedly reject substandard product in production link, make final products quality higher, can meet mass production, chilling rate is fast.

Detailed description of the invention

In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.

Quick-frozen cabbage volume processing technology, comprises the steps:

(1) raw material selection:

Select outwardly sound, the consistent Chinese cabbage of kind, by Chinese cabbage root excision 2 to 3 centimetres, remove the Lao Ye outside Chinese cabbage, by inner worm-eaten, dirty blade, variable color blade and Impurity removal;

(2) preliminary working:

By cabbage leaf every layer separately, leafiness and white blade are deposited respectively, and white blade presses large size blade and medium size blade separates, and Chinese cabbage central lobule and broken leaf are removed;

(3) cleaning is selected:

By Chinese cabbage leafiness, large size Chinese cabbage leaf, medium size Chinese cabbage leaf soaking and washing in bucket respectively, choose Lao Ye, worm-eaten blade, dirty blade, variable color blade and Impurity removal;

(4) cleaning is rechecked:

Rinse water will keep limpid, often cleans and once changes once, continues to remove substandard product;

(5) blanching:

Blanching temperature controls more than 98 DEG C, and the large size Chinese cabbage leaf blanching time is 185 ~ 210 seconds, and the medium size Chinese cabbage leaf blanching time is 160 ~ 185 seconds, and the Chinese cabbage leafiness blanching time is 136 ~ 160 seconds;

(6) precooling water cooling:

Cooling water temperature controls below 10 DEG C, and after cooling, the central temperature of product controls below 10 DEG C;

(7) draining is vibrated:

Open mechanical air blast and vibration draining equipment, temperature controls below 10 DEG C;

(8) last impurity elimination:

Remove yellow dead leaf, thermal metamorphism leaf, disease and pest leaf, foreign matter;

(9) quick-frozen:

Dish twists on instant freezer guipure and is uniformly distributed, quick freezing temperature less than-25 DEG C, cooling time more than 55 seconds, freezes product central temperature below-18 DEG C;

(10) cut:

Dish cut roll being slit into length is 3 centimetres of dish sections;

(11) ice clothing is hung:

Disk stripping water logging plating water glaze, 2 ~ 3 seconds water logging time;

(12) weigh, encapsulate:

Take the quality of dish volume, the excessive or too small rejecting of quality, then load in bag and encapsulate, put into freezer.

During described step (10) cutting, dish volume will be ajusted, and pushing evenly, requires that tangent plane is smooth, not crooked, and cutting is neat, and length is consistent.

Manufacturing technique requirent of the present invention is strict, repeatedly rejects substandard product, make final products quality higher in production link, the inventive method can meet mass production, chilling rate is fast, and the production process time is short, reduces the freshness loss of lily root in process.

Claims (2)

1. quick-frozen cabbage volume processing technology, is characterized in that comprising the steps:

(1) raw material selection:

Select outwardly sound, the consistent Chinese cabbage of kind, by Chinese cabbage root excision 2 to 3 centimetres, remove the Lao Ye outside Chinese cabbage, by inner worm-eaten, dirty blade, variable color blade and Impurity removal;

(2) preliminary working:

By cabbage leaf every layer separately, leafiness and white blade are deposited respectively, and white blade presses large size blade and medium size blade separates, and Chinese cabbage central lobule and broken leaf are removed;

(3) cleaning is selected:

By Chinese cabbage leafiness, large size Chinese cabbage leaf, medium size Chinese cabbage leaf soaking and washing in bucket respectively, choose Lao Ye, worm-eaten blade, dirty blade, variable color blade and Impurity removal;

(4) cleaning is rechecked:

Rinse water will keep limpid, often cleans and once changes once, continues to remove substandard product;

(5) blanching:

Blanching temperature controls more than 98 DEG C, and the large size Chinese cabbage leaf blanching time is 185 ~ 210 seconds, and the medium size Chinese cabbage leaf blanching time is 160 ~ 185 seconds, and the Chinese cabbage leafiness blanching time is 136 ~ 160 seconds;

(6) precooling water cooling:

Cooling water temperature controls below 10 DEG C, and after cooling, the central temperature of product controls below 10 DEG C;

(7) draining is vibrated:

Open mechanical air blast and vibration draining equipment, temperature controls below 10 DEG C;

(8) last impurity elimination:

Remove yellow dead leaf, thermal metamorphism leaf, disease and pest leaf, foreign matter;

(9) quick-frozen:

Dish twists on instant freezer guipure and is uniformly distributed, quick freezing temperature less than-25 DEG C, cooling time more than 55 seconds, freezes product central temperature below-18 DEG C;

(10) cut:

Dish cut roll being slit into length is 3 centimetres of dish sections;

(11) ice clothing is hung:

Disk stripping water logging plating water glaze, 2 ~ 3 seconds water logging time;

(12) weigh, encapsulate:

Take the quality of dish volume, the excessive or too small rejecting of quality, then load in bag and encapsulate, put into freezer.

2. the quick-frozen cabbage volume processing technology described in claim 1, it is characterized in that: during described step (10) cutting, dish volume will be ajusted, and pushing evenly, requires that tangent plane is smooth, not crooked, and cutting is neat, and length is consistent.