CN105053166A - Production method of green food quick-frozen green soybean pods - Google Patents
Production method of green food quick-frozen green soybean pods Download PDFInfo
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Abstract
The invention belongs to the technical field of deep processing of agricultural products and especially relates to a production method of green food quick-frozen green soybean pods. The production method comprises the following operation steps: checking raw materials, winnowing, selecting, grading, washing and removing detritus, blanching, cooling, draining, quick-freezing, temporarily packaging, warehousing, discharging from warehouse, packaging, detecting metal, refrigerating and the like. The production method of green food quick-frozen green soybean pods provided by the invention is simple to operate, low in cost and relatively strong in operability; neither antiseptic nor additive is added during the production process of the quick-frozen green soybean pods, so that the nutrients in the green soybean pods are preserved to the maximum; the unfrozen green soybean pods has no obvious difference in aspects such as taste, color and flavor when compared with green soybean pods which is not quickly frozen; the production method of green food quick-frozen green soybean pods satisfies processing requirements of green food and is beneficially convenient, healthy, clean, nutritious and economical. Thus, the production method of green food quick-frozen green soybean pods is a novel technology for storing and processing green soybean pods.
Description
Technical field
The invention belongs to deep-processing technical field of agricultural products, particularly the preparation method of a kind of pollution-free food frozen fresh soyabean pod.
Background technology
Along with the development of science and technology, quick-freezing fruit vegetables is gradually by people are understood and accept, and in general, quick-freezing fruit vegetables is the same with fresh fruit of vegetables nutritious.During quick-freezing fruit vegetables, because the fruits and vegetables ' dehydration time is short, maximum crystal region when moisture can be spent to-5 quickly through zero centigrade, forms tiny ice crystal, unlikely destruction cell membrane with cell gap in cell simultaneously.After thawing, fruits and vegetables have good reproducibility, substantially maintain original color, shape and nutritional labeling.Simultaneously, the ingredient requirement of quick-freezing fruit vegetables is higher, must suitable, the size length of best in quality, maturity 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 within a few hours, thus ensure that the freshness of raw material.Fruits and 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 fruits and vegetables in quick-frozen transport.
Green soy bean was both rich in vegetable protein, had again very high potassium, magnesium element content, and vitamin B complex and dietary fiber are abundant especially, simultaneously also containing health-care components such as saponin, phytic acid, compound sugar, very beneficial with control blood pressure for protection cardiovascular and cerebrovascular.In addition, eat green soy bean summer can also prevent because situations such as a large amount of perspire and the lose the appetite malnutrition, the physical efficiency that cause are low, easy heatstrokes.It will be further appreciated that, the dietary fiber content of tender green soy bean up to 4.0%, and always think by people the celery bar of fiber champion, its fiber content only has 1.2%.And the high fiber vegetable known by other people, its fiber content all will lower than green soy bean, and if cabbage mustard is containing 1.6%, spinach is containing 1.7%, and three-coloured amaranth is containing 1.8%, and broccoli is containing 1.6%, and leek is containing 1.4%.In view of this, green soy bean deserves to be called the fiber champion in vegetables; And green soy bean is nutritious, be rich in the nutriments such as protein, food fiber, lecithin, potassium, fresh ripe green soy bean, beanpod is tender and crisp, and beans is verdant, delicious tasty and refreshing.Green soy bean taste is sweet, property is put down, and enters spleen, large intestine channel, has the effects such as lipopenicillinase, anticancer, moistening lung, strengthening the muscles and bones, is the dietetic food of integration of drinking and medicinal herbs, integrates nutrition and medical value, deeply like by consumer; Containing the compound removing fat on vascular wall in green soy bean, thus play the effect of reducing blood lipid and reduction Blood Cholesterol; Effect of green soy bean tool beauty treatment moisturizing, effectively improvement poor appetite and general malaise; The nutritious equilibrium of green soy bean, containing useful active component, often eats, remarkable to women's stature effect that keeps oneself slim; The diseases such as obesity, high fat of blood, atherosclerotic, coronary heart disease are had to the effect of prevention and supplemental treatment.
Due to traditional slow frozen green boyabean pod, in freezing process cell liquid dehydration, moisture forms larger ice crystal, heavy damage cell membrane; After thawing, juice and nutritional labeling run off all in a large number, and meat becomes spongy, and fragility weakens, and nutriment is all subject to great loss; Bring a large amount of harmful substances (as residues of pesticides, heavy metal) to exceed standard in raw material planting, acquisition process and directly bring finished product into, cause food security hidden trouble to green soy bean pod product.The technology that prior art produces green soy bean pod is all adopt high temperature, long-time blanching, water at low temperature cooling or water temperature over-high not in time, cause the loss in a large number such as nutriment, vitamin, mineral matter, benefit materials, in addition, prior art adds a large amount of additives in blanching, cooling procedure, causes food security hidden danger to green soy bean pod product.
Summary of the invention
In order to overcome above-mentioned prior art defect, there is provided a kind of keeps the original color of green soy bean pod constant in purchase, processing, storage process, nutriment, vitamin, mineral matter, benefit materials are effectively kept, and product sanitary index reaches the preparation method of the frozen fresh soyabean pod of pollution-free food safety standard.
The preparation method of frozen fresh soyabean pod of the present invention is achieved through the following technical solutions:
(1) raw material is checked and accepted: when raw material is checked and accepted, check whether per car raw material is located from qualified supplier, and the raw material of qualified supplier is sampled for 5-7 days before gathering, detection agriculture is residual, content of beary metal, meet regulation that is residual to agriculture in pollution-free food NY/T1406-2007 " pollution-free food quick-frozen fresh vegetables ", heavy metal limit, failure rejects; And described raw material is fresh, that quality is tender and crisp green soy bean pod, green soy bean maturity reaches 7-8, green soy bean gather after the same day process, resting period must not more than 12 hours, regulation in strict accordance with " green soy bean raw material acceptance criteria " carries out an acceptance inspection, and rejects insect bite, mistake benevolence, variable color, peculiar smell, the full defective products such as benevolence, xenogenesis and field trash;
(2) selection by winnowing: adopt winnowing machine to carry out selection by winnowing to the raw material by checking and accepting, the field trash such as green soy bean leaf, weeds, too small green soy bean pod in removal raw material;
(3) select: picked by the branches and leaves, foreign material, variable color green soy bean etc. that do not have selection by winnowing clean in artificial raw material selection by winnowing crossed;
(4) classification: adopt classifying screen to be removed by the green soy bean pod of thickness <0.7cm in the raw material after selecting, remove the green soy bean pod of single benevolence simultaneously;
(5) de-stone is cleaned: utilize bubble washer and jetting machine to carry out twice cleaning to the raw material after classification, the foreign material such as the earth on removal green soy bean pod and stone;
(6) blanching: by the raw material through cleaning de-stone, blanching operation is carried out in strict accordance with blanching technological requirement, blanching water temperature is 91-94 DEG C, the blanching time is 115-135 second, keep product original color and luster, good taste to reach, do not destroy nutritional labeling, kill pathogenic bacteria, the space structure of destructive enzyme, make the object of enzyme deactivation;
(7) cool: after carrying out running water spraying cooling rapidly to the raw material after blanching, enter in 15-20 DEG C of normal temperature tank and cool, cool time is: 50-70 second; Enter in 0-5 DEG C of frozen water groove again and cool fast, cool time is: 80-120 second, makes green soy bean pod central temperature be down to rapidly less than 7 DEG C.
(8) draining: adopt the mode of mechanical oscillation and air blast to carry out draining process to cooled raw material, bobbing machine frequency 30-40Hz, blower outlet wind speed 4-6m/s, the draining processing time is 5-8 second;
(9) quick-frozen: when instant freezer is produced, built-in temperature reaches-36 DEG C to-40 DEG C, wind speed is 8-10m/s, the quick-frozen time is 6-9 minute, instant freezer sent into by raw material after draining, guarantee that green soy bean pod is put thickness and will be remained on 10-12cm, after quick-frozen, green soy bean pod central temperature reaches-18--22 DEG C;
Fast for ensureing freezing speed, freeze quality good, save energy, in instant freezer, effective transformation has been carried out to haul guipure, original one-part form guipure is changed into syllogic guipure, namely an original guipure is become three sections of guipures, three sections of guipure total lengths are equal with the length of former guipure, the length of three sections of guipures than being 5:3:2, the position of three sections of guipures in two instant freezers before, during and after be connected, like this by effective automatic turning layer, improve the contact area of cold wind and green soy bean pod;
In addition, for ensureing green soy bean pod green soy bean individuality not adhesion mutually in freezing process, increase the contact area of cold wind and green soy bean simultaneously, add below haul guipure triangle prevent adhesion beat thick stick, beat thick stick 50-70cm mono-group below guipure, effectively increase the specific area of gap between green soy bean pod individuality and cold wind and green soy bean pod;
(10) pack: the semi-finished product green soy bean pod after quick-frozen is unified weight and load tying after nontoxic packaging bag temporarily, and product is followed the trail of numbering and be attached on tying rope, packing shop temperature is 0-5 DEG C;
(11) put in storage: put in storage packing complete green soy bean pod product temporarily in time, preventing negative catalysis affects product quality, keep storehouse temperature at-20 ± 2 DEG C, finished product central temperature is below-18 DEG C;
(12) outbound: green soy bean pod product warehouse-out is timely, in accordance with the principle of first in first out, notes gently removing putting down gently, avoids because packaging destruction pollutes;
(13) pack: in make-up room that is special, sanitation and hygiene, green soy bean pod product is packed, control make-up room temperature at 0-8 DEG C;
(14) metal detection: preceding processes may be mixed into metal fragment, for ensureing product safety and meeting the requirement of client, metal detector must be set up, metal detector will test its sensitivity before using: Fe φ 1.0 ㎜, SUS φ 1.2 ㎜, pack complete product must be detected by metal detector for whole twice, pick out the product of metallic foreign body with metal detector;
(15) refrigerate: pack complete green soy bean pod product, should put in storage in time, buttress is divided to deposit, in order to avoid temperature recovery affects product quality, until Micro biological Tests and product inspection qualified after, great Duo can be returned to deposit, green soy bean pod should specially specially be deposited in storehouse, keep storehouse temperature at-20 ± 2 DEG C, finished product central temperature is below-18 DEG C, and piling up of product wants orderly, by the date of manufacture, batch to deposit respectively, piling is neat, marks clear, and there is backing plate at the buttress end, require padded 15cm, certain space to be left between buttress and buttress, to ventilate, keep equalized temperature.
Beneficial effect
The preparation method of frozen fresh soyabean pod of the present invention is simple to operate, with low cost, and operability is stronger.Any anticorrisive agent and additive is not added in the preparation process of frozen fresh soyabean pod, by main operational steps such as specific blanching and quick-frozens, the nutriment of green soy bean pod is preserved to greatest extent, green soy bean pod after thawing is no significant difference in eating mouth feel, tone, taste etc. and before quick-frozen, meet the processing request of pollution-free food, having the beneficial effect such as convenience, health, health, nutrition, material benefit, is a kind of new technology of stocking green soy bean pod and processing green soy bean pod.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and following examples are descriptive, is not restrictive, can not limit protection scope of the present invention with this.
Embodiment 1
The preparation method of a kind of pollution-free food frozen fresh soyabean pod:
(1) raw material is checked and accepted: when raw material is checked and accepted, check whether per car raw material is located from qualified supplier, and the raw material of qualified supplier is sampled for 5-7 days before gathering, detection agriculture is residual, content of beary metal, meet regulation that is residual to agriculture in pollution-free food NY/T1406-2007 " pollution-free food quick-frozen fresh vegetables ", heavy metal limit, failure rejects; And described raw material is fresh, that quality is tender and crisp green soy bean pod, green soy bean maturity reaches 7-8, green soy bean gather after the same day process, resting period must not more than 12 hours, regulation in strict accordance with " green soy bean raw material acceptance criteria " carries out an acceptance inspection, and rejects insect bite, mistake benevolence, variable color, peculiar smell, the full defective products such as benevolence, xenogenesis and field trash;
(2) selection by winnowing: adopt winnowing machine to carry out selection by winnowing to the raw material by checking and accepting, the field trash such as green soy bean leaf, weeds, too small green soy bean pod in removal raw material;
(3) select: picked by the branches and leaves, foreign material, variable color green soy bean etc. that do not have selection by winnowing clean in artificial raw material selection by winnowing crossed;
(4) classification: adopt classifying screen to be removed by the green soy bean pod of thickness <0.7cm in the raw material after selecting, remove the green soy bean pod of single benevolence simultaneously;
(5) de-stone is cleaned: utilize bubble washer and jetting machine to carry out twice cleaning to the raw material after classification, the foreign material such as the earth on removal green soy bean pod and stone;
(6) blanching: by the green soy bean pod through above-mentioned process, carries out blanching operation in strict accordance with blanching technological requirement, and blanching water temperature is 91 DEG C, and the blanching time is 135 seconds;
(7) cool: after carrying out running water spraying cooling rapidly to the raw material after blanching, enter in 15 DEG C of normal temperature tanks and cool, cool time is: 50 seconds; Enter in 0 ~ 5 DEG C of frozen water groove again and cool fast, cool time is: 70-120 second, makes green soy bean pod central temperature be down to rapidly less than 7 DEG C;
(8) draining: adopt the mode of mechanical oscillation and air blast to carry out draining process to cooled raw material, bobbing machine frequency 40Hz, blower outlet wind speed 4m/s, the draining processing time is 5 seconds;
(9) quick-frozen: when instant freezer is produced, built-in temperature reaches-40 DEG C, wind speed is 10m/s, and the quick-frozen time is 9 minutes, and instant freezer sent into by the raw material after draining, guarantee that green soy bean pod is put thickness and will be remained on 10-12cm, after quick-frozen, green soy bean pod central temperature reaches-22 DEG C;
In instant freezer, effective transformation is carried out to haul guipure, original one-part form guipure is changed into syllogic guipure, namely an original guipure is become three sections of guipures, three sections of guipure total lengths are equal with the length of former guipure, the length of three sections of guipures is than being 5:3:2, the position of three sections of guipures in two instant freezers before, during and after be connected, like this by effective automatic turning layer, improve the contact area of cold wind and green soy bean pod;
In addition, below haul guipure, add triangle prevent adhesion and play thick stick, beat thick stick 50-70cm mono-group below guipure, effectively increase the specific area of gap between green soy bean pod individuality and cold wind and green soy bean pod;
(10) pack: the semi-finished product green soy bean pod after quick-frozen is unified weight and load tying after nontoxic packaging bag temporarily, and product is followed the trail of numbering and be attached on tying rope, packing shop temperature is 0-5 DEG C;
(11) put in storage: put in storage packing complete green soy bean pod product temporarily in time, preventing negative catalysis affects product quality, keep storehouse temperature at-20 ± 2 DEG C, finished product central temperature is below-18 DEG C;
(12) outbound: green soy bean pod product warehouse-out is timely, in accordance with the principle of first in first out, notes gently removing putting down gently, avoids because packaging destruction pollutes;
(13) pack: in make-up room that is special, sanitation and hygiene, green soy bean pod product is packed, control make-up room temperature at 0-8 DEG C;
(14) metal detection: preceding processes may be mixed into metal fragment, for ensureing product safety and meeting the requirement of client, metal detector must be set up, metal detector will test its sensitivity before using: Fe φ 1.0 ㎜, SUS φ 1.2 ㎜, pack complete product must be detected by metal detector for whole twice, pick out the product of metallic foreign body with metal detector;
(15) refrigerate: pack complete green soy bean pod product, should put in storage in time, buttress is divided to deposit, in order to avoid temperature recovery affects product quality, until Micro biological Tests and product inspection qualified after, great Duo can be returned to deposit, green soy bean pod should specially specially be deposited in storehouse, keep storehouse temperature at-20 ± 2 DEG C, finished product central temperature is below-18 DEG C, and piling up of product wants orderly, by the date of manufacture, batch to deposit respectively, piling is neat, marks clear, and there is backing plate at the buttress end, require padded 15cm, certain space to be left between buttress and buttress, to ventilate, keep equalized temperature.
Embodiment 2
According in embodiment 1 describe operation to green soy bean pod raw material carry out successively raw material examination, selection by winnowing, select, classification, cleaning de-stone operational processes;
Blanching: by the green soy bean pod through above-mentioned process, carries out blanching operation in strict accordance with blanching technological requirement, and blanching water temperature is 93 DEG C, and the blanching time is 125 seconds;
Cooling: after rapidly running water spraying cooling is carried out to the raw material after blanching, enter in 17 DEG C of normal temperature tanks and cool, cool time is: 60 seconds; Enter in 3 DEG C of frozen water grooves again and cool fast, cool time is: 90 seconds, make green soy bean pod central temperature be down to rapidly less than 7 DEG C;
Draining: adopt the mode of mechanical oscillation and air blast to carry out draining process to cooled raw material, bobbing machine frequency 35Hz, blower outlet wind speed 5m/s, the draining processing time is 7 seconds;
Quick-frozen: when instant freezer is produced, built-in temperature reaches-38 DEG C, and wind speed is 9m/s, and the quick-frozen time is 8 minutes, instant freezer sent into by the raw material after draining, and guarantee that green soy bean pod is put thickness and will be remained on 10-12cm, after quick-frozen, green soy bean pod central temperature reaches-20 DEG C;
In instant freezer, effective transformation is carried out to haul guipure, original one-part form guipure is changed into syllogic guipure, namely an original guipure is become three sections of guipures, three sections of guipure total lengths are equal with the length of former guipure, the length of three sections of guipures is than being 5:3:2, the position of three sections of guipures in two instant freezers before, during and after be connected, like this by effective automatic turning layer, improve the contact area of cold wind and green soy bean pod;
In addition, below haul guipure, add triangle prevent adhesion and play thick stick, beat thick stick 50-70cm mono-group below guipure, effectively increase the specific area of gap between green soy bean pod individuality and cold wind and green soy bean pod;
Green soy bean pod after quick-frozen packed successively temporarily according to the operation described in embodiment 1, put in storage, outbound, packaging, metal detection, refrigeration operational processes.
Embodiment 3
According in embodiment 1 describe operation to green soy bean pod raw material carry out successively raw material examination, selection by winnowing, select, classification, cleaning de-stone operational processes;
Blanching: by the green soy bean pod through above-mentioned process, carries out blanching operation in strict accordance with blanching technological requirement, and blanching water temperature is 94 DEG C, and the blanching time is 115 seconds;
Cooling: after rapidly running water spraying cooling is carried out to the raw material after blanching, enter in 20 DEG C of normal temperature tanks and cool, cool time is: 70 seconds; Enter in 5 DEG C of frozen water grooves again and cool fast, cool time is: 120 seconds, make green soy bean pod central temperature be down to rapidly less than 7 DEG C;
Draining: adopt the mode of mechanical oscillation and air blast to carry out draining process to cooled raw material, bobbing machine frequency 30Hz, blower outlet wind speed 6m/s, the draining processing time is 8 seconds;
Quick-frozen: when instant freezer is produced, built-in temperature reaches-36 DEG C, and wind speed is 8m/s, and the quick-frozen time is 6 minutes, instant freezer sent into by the raw material after draining, and guarantee that green soy bean pod is put thickness and will be remained on 10-12cm, after quick-frozen, green soy bean pod central temperature reaches-18 DEG C;
In instant freezer, effective transformation is carried out to haul guipure, original one-part form guipure is changed into syllogic guipure, namely an original guipure is become three sections of guipures, three sections of guipure total lengths are equal with the length of former guipure, the length of three sections of guipures is than being 5:3:2, the position of three sections of guipures in two instant freezers before, during and after be connected, like this by effective automatic turning layer, improve the contact area of cold wind and green soy bean pod;
In addition, below haul guipure, add triangle prevent adhesion and play thick stick, beat thick stick 50-70cm mono-group below guipure, effectively increase the specific area of gap between green soy bean pod individuality and cold wind and green soy bean pod;
Green soy bean pod after quick-frozen packed successively temporarily according to the operation described in embodiment 1, put in storage, outbound, packaging, metal detection, refrigeration operational processes.
Claims (4)
1. a preparation method for pollution-free food frozen fresh soyabean pod, is characterized in that, described preparation method comprises following operating procedure:
(1) raw material is checked and accepted: when raw material is checked and accepted, check whether per car raw material is located from qualified supplier, and the raw material of qualified supplier is sampled for 5-7 days before gathering, detection agriculture is residual, content of beary metal, meet regulation that is residual to agriculture in pollution-free food NY/T1406-2007 " pollution-free food quick-frozen fresh vegetables ", heavy metal limit, failure rejects; And described raw material is fresh, that quality is tender and crisp green soy bean pod, green soy bean maturity reaches 7-8, green soy bean gather after the same day process, resting period must not more than 12 hours, regulation in strict accordance with " green soy bean raw material acceptance criteria " carries out an acceptance inspection, and rejects insect bite, mistake benevolence, variable color, peculiar smell, the full defective products such as benevolence, xenogenesis and field trash;
(2) selection by winnowing: adopt winnowing machine to carry out selection by winnowing to the raw material by checking and accepting, the field trash such as green soy bean leaf, weeds, too small green soy bean pod in removal raw material;
(3) select: picked by the branches and leaves, foreign material, variable color green soy bean etc. that do not have selection by winnowing clean in artificial raw material selection by winnowing crossed;
(4) classification: adopt classifying screen to be removed by the green soy bean pod of thickness <0.7cm in the raw material after selecting, remove the green soy bean pod of single benevolence simultaneously;
(5) de-stone is cleaned: utilize bubble washer and jetting machine to carry out twice cleaning to the raw material after classification, the foreign material such as the earth on removal green soy bean pod and stone;
(6) blanching: by the raw material through cleaning de-stone, blanching operation is carried out in strict accordance with blanching technological requirement, blanching water temperature is 91-94 DEG C, the blanching time is 115-135 second, keep product original color and luster, good taste to reach, do not destroy nutritional labeling, kill pathogenic bacteria, the space structure of destructive enzyme, make the object of enzyme deactivation;
(7) cool: after carrying out running water spraying cooling rapidly to the raw material after blanching, enter in 15-20 DEG C of normal temperature tank and cool, cool time is: 50-70 second; Enter in 0-5 DEG C of frozen water groove again and cool fast, cool time is: 80-120 second, makes green soy bean pod central temperature be down to rapidly less than 7 DEG C.
(8) draining: adopt the mode of mechanical oscillation and air blast to carry out draining process to cooled raw material, bobbing machine frequency 30-40Hz, blower outlet wind speed 4-6m/s, the draining processing time is 5-8 second;
(9) quick-frozen: when instant freezer is produced, built-in temperature reaches-36 DEG C to-40 DEG C, wind speed is 8-10m/s, the quick-frozen time is 6-9 minute, instant freezer sent into by raw material after draining, guarantee that green soy bean pod is put thickness and will be remained on 10-12cm, after quick-frozen, green soy bean pod central temperature reaches-18--22 DEG C;
(10) pack: the semi-finished product green soy bean pod after quick-frozen is unified weight and load tying after nontoxic packaging bag temporarily, and product is followed the trail of numbering and be attached on tying rope, packing shop temperature is 0-5 DEG C;
(11) put in storage: put in storage packing complete green soy bean pod product temporarily in time, preventing negative catalysis affects product quality, keep storehouse temperature at-20 ± 2 DEG C, finished product central temperature is below-18 DEG C;
(12) outbound: green soy bean pod product warehouse-out is timely, in accordance with the principle of first in first out, notes gently removing putting down gently, avoids because packaging destruction pollutes;
(13) pack: in make-up room that is special, sanitation and hygiene, green soy bean pod product is packed, control make-up room temperature at 0-8 DEG C;
(14) metal detection: preceding processes may be mixed into metal fragment, for ensureing product safety and meeting the requirement of client, metal detector must be set up, metal detector will test its sensitivity before using: Fe φ 1.0 ㎜, SUS φ 1.2 ㎜, pack complete product must be detected by metal detector for whole twice, pick out the product of metallic foreign body with metal detector;
(15) refrigerate: pack complete green soy bean pod product, should put in storage in time, buttress is divided to deposit, in order to avoid temperature recovery affects product quality, until Micro biological Tests and product inspection qualified after, great Duo can be returned to deposit, green soy bean pod should specially specially be deposited in storehouse, keep storehouse temperature at-20 ± 2 DEG C, finished product central temperature is below-18 DEG C, and piling up of product wants orderly, by the date of manufacture, batch to deposit respectively, piling is neat, marks clear, and there is backing plate at the buttress end, require padded 15cm, certain space to be left between buttress and buttress, to ventilate, keep equalized temperature.
2. the preparation method of a kind of pollution-free food frozen fresh soyabean pod as claimed in claim 1, is characterized in that, in described step (9), the haul guipure of described instant freezer is one-part form guipure or syllogic guipure.
3. the preparation method of a kind of pollution-free food frozen fresh soyabean pod as claimed in claim 2, it is characterized in that, described syllogic guipure total length is equal with the length of described one-part form guipure, the length of described three sections of guipures than being 5:3:2, the position of described three sections of guipures in two instant freezers before, during and after be connected.
4. the preparation method of a kind of pollution-free food frozen fresh soyabean pod according to any one of claim 1-3, it is characterized in that, in described step (9), add below the haul guipure of described instant freezer triangle prevent adhesion beat thick stick, beat thick stick 50-70cm mono-group below guipure.
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| CN109363085A (en) * | 2018-09-28 | 2019-02-22 | 曹县鲜之源生态食品有限公司 | A kind of production technology of frozen fresh soyabean |
| CN110934249A (en) * | 2018-09-21 | 2020-03-31 | 徐州市坤元食品有限公司 | Production technology of quick-frozen green soy bean rice |
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| CN105614786A (en) * | 2015-12-31 | 2016-06-01 | 青岛恒孚食品有限公司 | Frozen Hiroshima vegetable processing method |
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| CN108739987A (en) * | 2018-05-05 | 2018-11-06 | 河南可喜食品股份有限公司 | A kind of efficiently quick-frozen shepherd's purse processing special production line and its production technology |
| CN109122819A (en) * | 2018-07-26 | 2019-01-04 | 上海理工大学 | A kind of quick-frozen production line of vegetables with green leaves fluidization and production technology |
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| CN111011473A (en) * | 2019-12-27 | 2020-04-17 | 余姚市鸿基食品有限公司 | Processing technology of quick-frozen green soy beans |
| CN113229454A (en) * | 2021-05-24 | 2021-08-10 | 宁夏虹桥有机食品有限公司 | Preparation method of green food instant green sword bean |
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