CN105123896A - Method for keeping quality of vegetables for long term based on water blanching technology and quick-freezing technology - Google Patents

Abstract

The invention relates to a method for keeping the quality of vegetables for a long term based on a water blanching technology and a quick-freezing technology. The method is characterized by comprising the following three steps: step I, preparing an appropriate amount of mixed ice water with ice blocks and cold water, cooking water with an intense fire until the water is boiled, putting an appropriate quantity of fresh vegetables which are selected and cleaned into a pot with the boiling water, heating the fresh vegetables in the boiling water with the intense fire while quickly reversing and stirring the fresh vegetables, when the fresh vegetables are scalded until the vegetables are medium-well done, rapidly fishing out the cooked vegetables, and putting the cooked vegetables into the mixed ice water; step II, rapidly reversing and stirring the vegetables in the ice water so that the temperature of the vegetables is rapidly reduced, and besides, gently kneading and rinsing the vegetables until the water color becomes dark green yellow; and step III, fishing out the rinsed vegetables, draining water, or kneading the vegetables fished out of the ice water into balls with hands, extruding one third of the moisture content, packaging the vegetable balls in a sealing or vacuum manner with plastic food bags, immediately quick-freezing the plastic food bags, and preserving the plastic food bags from light, wherein the refrigerating temperature is under minus 15 DEG C. According to the method disclosed by the invention, most of oxalic acid which is harmful to human bodies in the vegetables can be removed, the mouth feel is improved, the quality of the vegetable can be kept unchanged for a long term of more than one year, and psychologic and physical comfort caused by that staff cannot eat the vegetables with green leaves during long-term marine living can be effectively relieved.

Description

Based on the long term guarantee quality method of the vegetables of blanching and Technique of Speed Freezing

Technical field

The keeping method of a kind of vegetables of the present invention, especially designs a kind of long term guarantee quality method of vegetables based on blanching and Technique of Speed Freezing, be applicable to various long-time in can not supplement the place such as boats and ships, polar expedition of green vegetables in time.Belong to vegetables and fruits technical field of preservation of fresh.

Background technology

Under the conditions such as boats and ships oceangoing voyage in current army, the long-term submerge of submarine and polar region long-term investigation, there is no the long term guarantee quality means of vegetables, the shelf-life of fresh vegetables is no more than at most 7 days, personnel just do not have the supply of green vegetable afterwards, along with the growth of time, the adverse health phenomenon such as so-called internal heat and then the reduction of generation appetite, canker sore, constipation, mood variation in the traditional Chinese medical science in body, will be increased.The function of reducing internal heat of vegetables, has the effect alleviating above-mentioned symptom.But the shelf-life of vegetables, short long-standing problem logistics support personnel.On the other hand, even fresh vegetables, because oxalic acid content is high, and also reduce the absorption of calcium while making taste bad.

For ocean instrumented tracking and telemetry ship, the fresh vegetable kind of daily consumption is a lot, but freezer can only provide one to guarantee the quality temperature, and can not meet the best storage temperature requirement of each vegetables, the setting of temperature of guaranteeing the quality can only be " the minority is subordinate to the majority ".In this case, the shelf-life with the fresh vegetables of function of reducing internal heat will be shorter.On the other hand, in freezer, the mixed fresh vegetable put rots and has very strong infectiousness, and not only similar infection, also infects between variety classes mutually.

Summary of the invention

Technical problem to be solved by this invention is long-term (more than the 1 year) keeping method providing a kind of vegetables based on blanching and Technique of Speed Freezing for above-mentioned prior art, most of oxalic acid harmful in vegetables can be removed, improve mouthfeel, vegetables can be made again to keep for a long time never degenerating for more than 1 year, effectively can alleviate the long-term life afloat of personnel and cannot eat vegetables with green leaves and the psychology caused and uncomfortable.

The present invention's adopted technical scheme that solves the problem is: a kind of long term guarantee quality method of vegetables based on blanching and Technique of Speed Freezing, and described method comprises following three steps:

Step one, boiling water blanching

Get the mixing frozen water of appropriate ice cube and cold water ready, big fire boils water, and the fresh vegetables picking up wash clean is in right amount put into boiling water pot, and big fire is heated and turned fast, when scalding ripe to 8 ~ 9, pulls out rapidly and puts into mixing frozen water;

Step 2, frozen water rinsing fixation remove oxalic acid

Turn rapidly the vegetables in frozen water, while making its fast cooling, kneading rinsing gently, until water colour becomes darker yellow green;

Step 3, lucifuge sealing and quick freezing are preserved

Vegetables after rinsing are pulled out hedge solid carbon dioxide, or becomes bulk with hand group, and squeeze the moisture going 1/3rd, with the sealing of food-packaging bag splitting or vacuum packaging, and quick-frozen is at once kept in Dark Place, and cryogenic temperature is lower than-15 degrees Celsius.

Compared with prior art, the invention has the advantages that:

compared with the keeping methods such as the inventive method refrigerates with traditional fresh vegetables, radio sterilization, to involved kitchen and freezing equipment without particular/special requirement, also need not train operating personnel, common kitchen can grasp; And all boats and ships possessing freezer and kitchen, all possess service condition;

the inventive method, compared with traditional vegetable keeping method, has the shelf-life of overlength (more than 1 year); And the green of vegetables does not change within the shelf-life, mouthfeel is then better because eliminating oxalic acid.

Detailed description of the invention

The long term guarantee quality method of a kind of vegetables based on blanching and Technique of Speed Freezing in the present embodiment, uses the key of the inventive method to be the assurance of blanching degree.Blanching is crossed and vegetable colour always can be made to turn to be yellow and reduce perception, and blanching is excessively tender, is difficult to remove oxalic acid; Want fast cooling when next is rinsing, the vegetables temperature of just having scalded close to 100° centigrade, and turn rapidly after putting into frozen water make its fast cooling solid live green, the object of light kneading extrudes the oxalic acid of vegetables inside; Be finally lucifuge sealing and quick freezing, why lucifuge is because visible ray can decompose green.

The long term guarantee quality method of the described vegetables based on blanching and Technique of Speed Freezing, specifically comprises following three steps:

Step one, boiling water blanching

Get appropriate frozen water ready, frozen water must be the mixture of ice cube and cold water.Big fire boils water, and the fresh vegetables picking up wash clean is in right amount put into boiling water pot, and big fire is heated and turned fast, when scalding ripe to 8 ~ 9, pulls out rapidly and puts into frozen water;

Step 2, frozen water rinsing fixation remove oxalic acid

Turn rapidly the vegetables in frozen water, while making its fast cooling, kneading rinsing gently, when water colour becomes darker yellow green, illustrates that most oxalic acid is removed.Not excessive rinsing, otherwise too much can lose nutritional labeling.

Step 3, lucifuge sealing and quick freezing are preserved

Vegetables after rinsing are pulled out hedge solid carbon dioxide, or become bulk with hand group, and squeeze remove the moisture of about 1/3rd (can not extract), by once culinary art amount in the future number, with the sealing of food-packaging bag splitting, the object of sealing is not by other food taint of odour, with good conditionsi also can vacuum packaging, and quick-frozen is at once kept in Dark Place, as long as cryogenic temperature can long-term (more than 1 year) be preserved lower than-15 degrees Celsius.

Another: to process by the cooking methods of fresh vegetables after thawing under normal temperature time edible.

In addition to the implementation, the present invention also includes other embodiments, the technical scheme that all employing equivalents or equivalent substitute mode are formed, within the protection domain that all should fall into the claims in the present invention.

Claims (1)

1., based on a long term guarantee quality method for the vegetables of blanching and Technique of Speed Freezing, it is characterized in that: described method comprises following three steps:

Step one, boiling water blanching

Get the mixing frozen water of appropriate ice cube and cold water ready, big fire boils water, and the fresh vegetables picking up wash clean is in right amount put into boiling water pot, and big fire is heated and turned fast, when scalding ripe to 8 ~ 9, pulls out rapidly and puts into mixing frozen water;

Step 2, frozen water rinsing fixation remove oxalic acid

Turn rapidly the vegetables in frozen water, while making its fast cooling, kneading rinsing gently, until water colour becomes darker yellow green;

Step 3, lucifuge sealing and quick freezing are preserved

Vegetables after rinsing are pulled out hedge solid carbon dioxide, or becomes bulk with hand group, and squeeze the moisture going 1/3rd, with the sealing of food-packaging bag splitting or vacuum packaging, and quick-frozen is at once kept in Dark Place, and cryogenic temperature is lower than-15 degrees Celsius.