CN104839590A - Method for producing fried quick-frozen taro - Google Patents
Method for producing fried quick-frozen taro Download PDFInfo
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- CN104839590A CN104839590A CN201510183990.1A CN201510183990A CN104839590A CN 104839590 A CN104839590 A CN 104839590A CN 201510183990 A CN201510183990 A CN 201510183990A CN 104839590 A CN104839590 A CN 104839590A
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- taro
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for producing fried quick-frozen taro, which comprises the following steps: screening taro, cleaning and peeling, frying and quickly freezing, packaging, and refrigerating. The method can solve the long-term storage problem of the taro, and also solve the problem that nutrition value is destroyed when the simply refrigerated taro is eaten. After rapid frying is carried out, taro should be quickly frozen, so that taro has the advantages of good color, good mouthfeel and abundant nutrition while eating.
Description
Technical field
The present invention relates to a kind of processing of farm products method, specifically the production method of a kind of fried quick-freezing taro.
Technical background
Taro belongs to the underground bulb of aroid, and kind is different, and shape, meat are different, and edible is Eddoes usually.China's planting area is mainly distributed in Pearl River Delta and Taiwan Province, takes second place in the Yangtze river basin, and also there are plantation in other provinces and cities.Taro eating mouth feel is soft, and sweet perfume (or spice) is glutinous, and nutritive value is similar to potato, again not containing solanine, is easy to digestion and can not causes poisoning, is a kind of well base-forming food.Taro can steamed wheaten foods or cook, but must thoroughly cook or boil.
So far, taro main fresh time sell, down-stream processing with high added-value product is less, and mainly taro meat enriches, and water content is large, not easily stores, if process very easily rots to cause not in time, Higher output is not accompanied by a higher income.Existing store method is as hot water blanching method, and be easy to produce water loss in later stage quick freezing and cold preserving, make product drying loss, nutrition is seriously run off.And the fresh taro method of freezing of another kind of method, under storage 18 degrees below zero condition, produce water loss after one month, nutrition leak, lose the original mouthfeel of taro, and weight, product cost is caused and raises.
How to preserve taro for a long time, and can keep abundant moisture and nutritive value, the mouthfeel and the quality that do not affect taro are the problems needing to solve.
Summary of the invention
The present invention not only solves the long storage periods problem of taro, also solves the problem that moisture and nutrition leak in prior art are large.
Technical solution of the present invention ensure taro at short notice by the gelatinization of taro surface starch to pin moisture, then IQF, guarantee product powder degree, nutrition leak is minimum.
The invention provides a kind of processing method for quick-freezing being suitable for storage and edible nourishing to enrich fried taro, when ensureing to eat taro, color and luster is good, and mouthfeel is good, nutritious.
The taro heavy metal of processing of the present invention and microorganism are seldom, harmless.
Technique effect of the present invention is realized by following steps:
(1) Feedstock treating: cleaning taro, peeling, stripping and slicing;
(2) fried: to control oil temperature at 150 DEG C-180 DEG C, fried 2-5 minute;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 25 ~ 35 minutes, taro central temperature drops to-5 DEG C ~-18 DEG C from-1 DEG C, and quick freezing repository storehouse temperature should keep-18 DEG C ~-35 DEG C, and the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: first carry out inner packing, then carry out external packing, then refrigerate, refrigerated storage temperature≤-18 DEG C.
The present invention is relative to the advantage of prior art:
(1) relative to existing processing method for keeping fresh, the pot-life is short, and the defect of maximum week age.The present invention extends the storage period of taro effectively.Solve the imbalance between supply and demand of product picking time and market sale phase, greatly improve market supply price, ensure increasing peasant income.
(2) compare fresh taro method of freezing, exist under being stored in-18 DEG C of conditions, produce water loss after one month, nutrition leak, lose the original mouthfeel of taro, and weight, carry out causing raising to product cost.The present invention pins moisture and nutritional labeling, and mouthfeel is better, and quality is better.
Specific embodiment
Embodiment 1
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, stripping and slicing;
(2) fried: to control oil temperature at 150 DEG C, oily deep fry for five minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 30 minutes, taro central temperature drops to-10 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Embodiment 2
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, stripping and slicing;
(2) fried: to control oil temperature at 180 DEG C, fried 2 minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 25 minutes, taro central temperature drops to-5 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Embodiment 3
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, stripping and slicing;
(2) fried: to control oil temperature at 160 DEG C, fried 3 minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 35 minutes, taro central temperature drops to-18 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Embodiment 4
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, stripping and slicing;
(2) fried: to control oil temperature at 150 DEG C, fried 3 minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 30 minutes, taro central temperature drops to-5 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Embodiment 5
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, stripping and slicing;
(2) fried: to control oil temperature at 180 DEG C, fried 3 minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 30 minutes, taro central temperature drops to-18 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Embodiment 6
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, slitting;
(2) fried: to control oil temperature at 150 DEG C, oily deep fry for five minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 30 minutes, taro central temperature drops to-10 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Embodiment 7
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, slitting;
(2) fried: to control oil temperature at 180 DEG C, fried 2 minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 25 minutes, taro central temperature drops to-5 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Embodiment 8
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, slitting;
(2) fried: to control oil temperature at 160 DEG C, fried 3 minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 35 minutes, taro central temperature drops to-18 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Embodiment 9
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, section;
(2) fried: to control oil temperature at 150 DEG C, oily deep fry for five minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 30 minutes, taro central temperature drops to-10 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Embodiment 10
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, section;
(2) fried: to control oil temperature at 180 DEG C, fried 2 minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 25 minutes, taro central temperature drops to-5 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Embodiment 11
(1) Feedstock treating: taro is screened, make it meet country or professional standard, namely normal, the flavour of taro shape be normal, free from extraneous odour, axillalry bud are not sprouted, heavy metal and residues of pesticides in prescribed limit, clean with clear water subsequently, machinery or manually remove the peel, section;
(2) fried: to control oil temperature at 160 DEG C, fried 3 minutes, filter;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 35 minutes, taro central temperature drops to-18 DEG C from-1 DEG C, and quick-frozen storehouse temperature should keep-18 DEG C, and within temperature fluctuation 2 DEG C, the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: foot-operated sealing machine first carries out inner packing, then carries out external packing, then refrigerates, refrigerated storage temperature-18 DEG C, within temperature fluctuation 2 DEG C.
Claims (4)
1. a production method for fried quick-freezing taro, is characterized in that:
(1) Feedstock treating: cleaning taro, peeling, stripping and slicing;
(2) fried: to control oil temperature at 150 DEG C ~ 180 DEG C, fried 2 ~ 5 minutes;
(3) quick-frozen: after cooling, carries out quick-frozen at quick freezing repository, and in 25 ~ 35 minutes, taro central temperature drops to-5 DEG C ~-18 DEG C from-1 DEG C, and quick freezing repository storehouse temperature should keep-18 DEG C ~-35 DEG C, and the final taro central temperature that keeps is at-18 DEG C;
(4) pack, refrigeration: first carry out inner packing, then carry out external packing, then refrigerate, refrigerated storage temperature≤-18 DEG C.
2. the production method of a kind of fried quick-freezing taro according to claim 1, is characterized in that: can also by taro slitting, section.
3. the production method of a kind of fried quick-freezing taro according to claim 1, is characterized in that: deep-fat frying time is 3 minutes.
4. the production method of a kind of fried quick-freezing taro according to claim 1, is characterized in that: carry out in quick-frozen 30 minutes, taro central temperature drops to-5 DEG C ~-18 DEG C from-1 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510183990.1A CN104839590A (en) | 2015-04-17 | 2015-04-17 | Method for producing fried quick-frozen taro |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510183990.1A CN104839590A (en) | 2015-04-17 | 2015-04-17 | Method for producing fried quick-frozen taro |
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| CN104839590A true CN104839590A (en) | 2015-08-19 |
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| CN201510183990.1A Pending CN104839590A (en) | 2015-04-17 | 2015-04-17 | Method for producing fried quick-frozen taro |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641044A (en) * | 2020-12-31 | 2021-04-13 | 河南科技学院 | Frozen taro powder noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074102A (en) * | 1992-12-08 | 1993-07-14 | 刘文举 | Method for preserving eggplants by quick freezing |
| CN1666645A (en) * | 2004-03-08 | 2005-09-14 | 黄来发 | Instant sugar sweet potato and processing method thereof |
| CN101574103A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Processing method for quick-freezing fried sweet potatoes |
-
2015
- 2015-04-17 CN CN201510183990.1A patent/CN104839590A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1074102A (en) * | 1992-12-08 | 1993-07-14 | 刘文举 | Method for preserving eggplants by quick freezing |
| CN1666645A (en) * | 2004-03-08 | 2005-09-14 | 黄来发 | Instant sugar sweet potato and processing method thereof |
| CN101574103A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Processing method for quick-freezing fried sweet potatoes |
Non-Patent Citations (2)
| Title |
|---|
| 王敬尊等: "芋头速冻工艺", 《贮藏加工》 * |
| 秦丹等: "芋头冻结规律与速冻工艺的试验研究", 《保鲜与加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112641044A (en) * | 2020-12-31 | 2021-04-13 | 河南科技学院 | Frozen taro powder noodles and preparation method thereof |
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Application publication date: 20150819 |