CN106036624A - Production method of refrigerated seasoned asparagus - Google Patents
Production method of refrigerated seasoned asparagus Download PDFInfo
- Publication number
- CN106036624A CN106036624A CN201610424896.5A CN201610424896A CN106036624A CN 106036624 A CN106036624 A CN 106036624A CN 201610424896 A CN201610424896 A CN 201610424896A CN 106036624 A CN106036624 A CN 106036624A
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- Prior art keywords
- germinatus phragmitis
- seasoning
- asparagus
- production method
- seasoned
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 15
- 244000003416 Asparagus officinalis Species 0.000 title claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 81
- 239000000796 flavoring agent Substances 0.000 claims abstract description 35
- 238000007789 sealing Methods 0.000 claims abstract description 29
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 239000002184 metal Substances 0.000 claims abstract description 21
- 229910052751 metal Inorganic materials 0.000 claims abstract description 21
- 206010033546 Pallor Diseases 0.000 claims abstract description 16
- 238000012856 packing Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 238000004321 preservation Methods 0.000 claims description 33
- 235000013355 food flavoring agent Nutrition 0.000 claims description 27
- 239000002994 raw material Substances 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 13
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 239000011324 bead Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000011521 glass Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 230000002950 deficient Effects 0.000 claims description 2
- 210000002615 epidermis Anatomy 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000006396 nitration reaction Methods 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000005520 cutting process Methods 0.000 abstract description 5
- 241000234427 Asparagus Species 0.000 abstract 12
- 238000009928 pasteurization Methods 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 8
- 229910001220 stainless steel Inorganic materials 0.000 description 8
- 239000010935 stainless steel Substances 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 5
- 241001313857 Bletilla striata Species 0.000 description 4
- 235000014676 Phragmites communis Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 230000037303 wrinkles Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 230000000877 morphologic effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a food production method, in particular to a production method of refrigerated seasoned asparagus. The production method specifically comprises the following steps: (1) pretreatment of asparagus: selecting fresh asparagus of which the length is 16-18 cm and the diameter is 16-20 mm, cutting roots of the fresh asparagus, peeling, blanching and cooling; (2) seasoning; adding blended seasoner in a food bag with the asparagus, and sealing by using a vacuum automatic sealing machine; (3) sterilizing and detecting: carrying out pasteurization on the seasoned asparagus and detecting the seasoned asparagus by using a metal detector and an X-ray machine; (4) weighing and packing: weighing and packing the detected seasoned asparagus; (5) warehousing and refrigerating: storing the packed seasoned asparagus in a refrigerator to obtain the refrigerated seasoned asparagus. By the production method of the refrigerated seasoned asparagus, mechanical work and assembly line operation are implemented, the production efficiency is high, the quality is controllable, transportation is facilitated, the prepared refrigerated seasoned asparagus is attractive in appearance, delicious, unique in flavor and convenient to eat, and the shelf life can reach 2 years.
Description
Technical field
The present invention relates to foodstuff production method, be specifically related to the production method of a kind of cold preservation seasoning Germinatus Phragmitis.
Background technology
For promoting China's vegetable industry to be changed into product advantage and economic advantages by resources advantage, and combine victual
The market characteristics, novel cold preservation seasoning vegetable food is nuisanceless, pollution-free because of it, and has Dietotherapy health function and enjoy consumer
Welcome.Along with the development of food industry, vegetable deep-processing is the inexorable trend of development, and seasoning is through raw material and flavoring agent
Appropriate cooperation, is allowed to produce chemical change and the physical change of complexity in gastronomical process, eliminates the original bad flavour of raw material,
Play the original delicious flavour of raw material and increase dish delicious food.Along with family life socialization, it is desirable to easy material benefit of having dinner,
Therefore in the urgent need to fresh cleaning, delicious flavour, instant vegetable that packaging is exquisite, attractive in appearance, seasoning Germinatus Phragmitis meets the most just in cold preservation
The up-to-date demand of consumers in general.And nowadays fruit and vegetable food is as one of large agricultural product squeezed into the international market, therefore machine
The cold preservation seasoning Germinatus Phragmitis that a large amount of quality of production of toolization is excellent becomes the problem needing solution badly.
Summary of the invention
The invention provides the production method of a kind of cold preservation seasoning Germinatus Phragmitis, process the cold preservation seasoning obtained according to this production method
Germinatus Phragmitis morphological appearance, tasty, instant, can realize mechanization simultaneously and produce in a large number.
For realizing object above, the present invention is achieved by the following technical programs:
The production method of a kind of cold preservation seasoning Germinatus Phragmitis, specifically includes following steps:
(1) Germinatus Phragmitis pretreatment: choose length 16-18cm, the new fresh asparagus of diameter 16-20mm, excises root, by Germinatus Phragmitis certainly
Root is excluded to the epidermis of tip three/two-stage nitration, cleans up, blanching, pulls out rapidly and puts into cooling in frozen water, makes in Germinatus Phragmitis
Heart temperature reaches 5-15 DEG C；
(2) seasoning: weigh the pretreated Germinatus Phragmitis of 148-152g, loads in food bag, is added thereto to 148-152g and adjusts
The flavouring agent prepared, seals food bag with vacuum automatic sealing, obtains seasoning Germinatus Phragmitis；Described flavouring agent is by following weight portion
Raw material forms: water 198-202 part, cooking wine 4-4.1 part, sugar 3.2-3.3 part, salt 2.1-2.2 part, vinegar 1.6-1.65 part, soy sauce
1.6-1.65 part, toppings 0.175-0.18 part；
(3) sterilize and detect: using pasteurize, the food bag that will be equipped with Germinatus Phragmitis is immersed in the water of 78-82 DEG C holding
After constant temperature 28-30min, cool down in frozen water, make Germinatus Phragmitis central temperature reach 5-15 DEG C；Choose except having foreign body, sealing in bag
Certified products are passed sequentially through metal detector and X-ray machine by the tightest defective work, choose except seasoning Germinatus Phragmitis against regulation；
(4) weigh and pack: weighing every bag of weight, choosing except the seasoning Germinatus Phragmitis not meeting weight demands, weight will be met and want
The seasoning Germinatus Phragmitis dedicated paper case packing asked；
(5) warehouse-in cold preservation: store in packaged seasoning Germinatus Phragmitis is placed in freezer, obtain cold preservation seasoning Germinatus Phragmitis.
Preferably, in described step (1), blanching water temperature controls at 82-86 DEG C, blanching 2-3min；
Preferably, the preparation method of described flavouring agent is as follows: weigh each raw material in proportion, and raw material is put into rustless steel interlayer
In Guo, after boiling 2-3min at temperature >=96 DEG C, material will be boiled and pour out from pot, natural cooling, obtain required flavouring agent.
Preferably, vacuum when vacuum automatic sealing seals in described step (2) is 2-4Pa.
Preferably, in described step (3), metal detector Key Limit Value is:
Operation limit is: X-ray machine limit value is: glass beadFor 4.0-
7.0mm, tinsel are (0.4-0.7mm) * 2mm, metal ballFor 0.8-1.5mm, potteryFor 4.0-8.0mm.
Preferably, in described step (5), the temperature of freezer is 1-4 DEG C.
The invention has the beneficial effects as follows: Germinatus Phragmitis is tied mutually by the present invention with the flavouring agent formulated through special formulation
Closing, improve the surcharge of raw material, obtained cold preservation seasoning Germinatus Phragmitis road is delicious, unique flavor.In process of production, choose
Reasonably temperature and time carries out blanching to the Germinatus Phragmitis that suitable stem is thick, the reed of available form quality and local flavor excellence the most especially
Radix Crotalariae szemoensis.Using pasteurize can kill the pathogenic bacteria in seasoning Germinatus Phragmitis and not affect the taste of seasoning Germinatus Phragmitis itself, nutrition simultaneously is damaged
Lose few, and by seasoning Germinatus Phragmitis by metal detector and the detection of X-ray machine, obtain reliable in quality local specialties.Use vacuum packaging
It is more beneficial for keeping original local flavor and the color of seasoning Germinatus Phragmitis relative to normal pressure packaging.Do mechanization operation of the present invention, streamline is grasped
Making, production efficiency is high, quality controllable, it is simple to transport, the cold preservation seasoning Germinatus Phragmitis morphological appearance prepared, tasty, unique flavor,
Instant, the shelf-life can reach 2 years.
Detailed description of the invention
Further illustrate the technical solution of the present invention below in conjunction with specific embodiment, embodiment is not to be construed as right
The restriction of technical solution.
Embodiment 1:
The production method of a kind of cold preservation seasoning Germinatus Phragmitis, specifically includes following steps:
(1) Germinatus Phragmitis pretreatment: choose the Germinatus Phragmitis that fresh nothing is rotted, excises Germinatus Phragmitis Bletilla striata (Thunb.ex A.Murray)Rchb.f. in stainless steel mould, chooses
A length of 16-18cm, the Germinatus Phragmitis of a diameter of 16-20mm, with stainless-steel plane-bit from root by selected Germinatus Phragmitis surface 2/3rds
Skin is excluded, and is cleaned up by surface impurity with cleaning machine by the Germinatus Phragmitis after plane skin, blanching water temperature is controlled at 84 DEG C, blanching 3min
After, pull out rapidly and cool down in frozen water, making Germinatus Phragmitis central temperature reach 10 DEG C, by neat for Germinatus Phragmitis reason on resonable material platform.
(2) seasoning: weigh 148-152g and load in food bag standby through the Germinatus Phragmitis of pretreatment, then weigh 148-152g tune
The flavouring agent prepared adds in the food bag having been loaded into Germinatus Phragmitis, will add when vacuum is 2-4Pa with vacuum automatic sealing
The food bag entering flavouring agent and Germinatus Phragmitis seals, and obtains seasoning Germinatus Phragmitis.Described flavouring agent is made up of the raw material of following weight portion: water
200 parts, cooking wine 4.1 parts, sugar 3.2 parts, salt 2.2 parts, vinegar 1.6 parts, 1.65 parts of soy sauce, toppings 0.175 part, the preparation of flavouring agent
Method is as follows: weigh each raw material in proportion, is put into by raw material in rustless steel jacketed pan, after boiling 3min at temperature 97 DEG C, and will
Boil material to pour out from pot, natural cooling, obtain required flavouring agent.
(3) sterilize and detect: using pasteurize, the food bag that will be equipped with seasoning Germinatus Phragmitis is immersed in the water of 80 DEG C holding
After constant temperature 30min, cool down in frozen water, make Germinatus Phragmitis central temperature reach 10 DEG C；Choose except having foreign body, sealing in bag the tightest
Seasoning Germinatus Phragmitis, more qualified seasoning Germinatus Phragmitis is passed sequentially through metal detector and X-ray machine, choose except seasoning reed against regulation
Radix Crotalariae szemoensis, wherein metal detector Key Limit Value is: Operation limit
For:X-ray machine limit value is: glass beadFor 4.0-7.0mm, gold
Belonging to silk is (0.4-0.7mm) * 2mm, metal ballFor 0.8-1.5mm, potteryFor 4.0-8.0mm.
(4) weigh and pack: weighing every bag of weight, choosing except the seasoning Germinatus Phragmitis not meeting weight demands, weight will be met and want
The seasoning Germinatus Phragmitis dedicated paper case packing asked.Joint sealing personnel, before joint sealing, check after whether having other foreign body inside package carton
Joint sealing again, tape wants straight, and no wrinkle, and Cutting Length wants uniformity, and package packing supplies is both needed to close inspection, all before using
Have that water is wet, go mouldy, damage by worms, the phenomenon such as broken or pollution must not use, and outer packing box is if desired for carving batch number, it is necessary to assure carve
Number clear, position is accurate, and keeps the original true qualities in case face.
(5) warehouse-in cold preservation: packaged seasoning Germinatus Phragmitis is placed in the freezer at 2 DEG C storage, obtains cold preservation seasoning Germinatus Phragmitis.
Embodiment 2:
The production method of a kind of cold preservation seasoning Germinatus Phragmitis, specifically includes following steps:
(1) Germinatus Phragmitis pretreatment: choose the Germinatus Phragmitis that fresh nothing is rotted, excises Germinatus Phragmitis Bletilla striata (Thunb.ex A.Murray)Rchb.f. in stainless steel mould, chooses
A length of 16-18cm, the Germinatus Phragmitis of a diameter of 16-20mm, with stainless-steel plane-bit from root by selected Germinatus Phragmitis surface 2/3rds
Skin is excluded, and is cleaned up by surface impurity with cleaning machine by the Germinatus Phragmitis after plane skin, blanching water temperature is controlled at 85 DEG C, blanching 2min
After, pull out rapidly and cool down in frozen water, making Germinatus Phragmitis central temperature reach 15 DEG C, by neat for Germinatus Phragmitis reason on resonable material platform.
(2) seasoning: weigh 148-152g and load in food bag standby through the Germinatus Phragmitis of pretreatment, then weigh 148-152g tune
The flavouring agent prepared adds in the bag having been loaded into Germinatus Phragmitis, addition is adjusted when vacuum is 2-4Pa with vacuum automatic sealing
The sack of taste substance and Germinatus Phragmitis seals, and obtains seasoning Germinatus Phragmitis.Described flavouring agent is made up of the raw material of following weight portion: 202 parts of water,
Cooking wine 4 parts, sugar 3.3 parts, salt 2.1 parts, vinegar 1.65 parts, 1.6 parts of soy sauce, toppings 0.18 part, the preparation method of flavouring agent is as follows:
Weigh each raw material in proportion, raw material is put in rustless steel jacketed pan, after boiling 2min at temperature 96 DEG C, material will be boiled from pot
In pour out, natural cooling, obtain required flavouring agent.
(3) sterilize and detect: using pasteurize, the food bag that will be equipped with seasoning Germinatus Phragmitis is immersed in the water of 82 DEG C holding
After constant temperature 28min, cool down in frozen water, make Germinatus Phragmitis central temperature reach 15 DEG C；Choose except having foreign body, sealing in bag the tightest
Seasoning Germinatus Phragmitis, more qualified seasoning Germinatus Phragmitis is passed sequentially through metal detector and X-ray machine, choose except seasoning reed against regulation
Radix Crotalariae szemoensis, wherein metal detector Key Limit Value is: Operation limit
For:X-ray machine limit value is: glass beadFor 4.0-7.0mm, gold
Belonging to silk is (0.4-0.7mm) * 2mm, metal ballFor 0.8-1.5mm, potteryFor 4.0-8.0mm.
(4) weigh and pack: weighing every bag of weight, choosing except the seasoning Germinatus Phragmitis not meeting weight demands, weight will be met and want
The seasoning Germinatus Phragmitis dedicated paper case packing asked.Joint sealing personnel, before joint sealing, check after whether having other foreign body inside package carton
Joint sealing again, tape wants straight, and no wrinkle, and Cutting Length wants uniformity；Package packing supplies is both needed to close inspection, all before using
Have that water is wet, go mouldy, damage by worms, the phenomenon such as broken or pollution must not use, and outer packing box is if desired for carving batch number, it is necessary to assure carve
Number clear, position is accurate, and keeps the original true qualities in case face.
(5) warehouse-in cold preservation: packaged seasoning Germinatus Phragmitis is placed in the freezer at 4 DEG C storage, obtains cold preservation seasoning Germinatus Phragmitis.
Embodiment 3:
The production method of a kind of cold preservation seasoning Germinatus Phragmitis, specifically includes following steps:
(1) Germinatus Phragmitis pretreatment: choose the Germinatus Phragmitis that fresh nothing is rotted, excises Germinatus Phragmitis Bletilla striata (Thunb.ex A.Murray)Rchb.f. in stainless steel mould, chooses
A length of 16-18cm, the Germinatus Phragmitis of a diameter of 16-20mm, with stainless-steel plane-bit from root by selected Germinatus Phragmitis surface 2/3rds
Skin is excluded, and is cleaned up by surface impurity with cleaning machine by the Germinatus Phragmitis after plane skin, blanching water temperature is controlled at 86 DEG C, blanching 2min
After, pull out rapidly and cool down in frozen water, making Germinatus Phragmitis central temperature reach 5 DEG C, by neat for Germinatus Phragmitis reason on resonable material platform.
(2) seasoning: weigh 148-152g and load in food bag standby through the Germinatus Phragmitis of pretreatment, then weigh 148-152g tune
The flavouring agent prepared adds in the bag having been loaded into Germinatus Phragmitis, addition is adjusted when vacuum is 2-4Pa with vacuum automatic sealing
The sack of taste substance and Germinatus Phragmitis seals, and obtains seasoning Germinatus Phragmitis.Described flavouring agent is made up of the raw material of following weight portion: 198 parts of water,
Cooking wine 4.1 parts, sugar 3.3 parts, salt 2.1 parts, vinegar 1.6 parts, 1.65 parts of soy sauce, toppings 0.18 part, the preparation method of flavouring agent is such as
Under: weigh each raw material in proportion, raw material is put in rustless steel jacketed pan, after boiling 23min at temperature 98 DEG C, material will be boiled
Pour out from pot, natural cooling, obtain required flavouring agent.
(3) sterilize and detect: using pasteurize, the food bag that will be equipped with seasoning Germinatus Phragmitis is immersed in the water of 78 DEG C holding
After constant temperature 29min, cool down in frozen water, make Germinatus Phragmitis central temperature reach 5 DEG C；Choose except having foreign body, sealing in bag the tightest
Packed seasoning Germinatus Phragmitis, more qualified seasoning Germinatus Phragmitis is passed sequentially through metal detector and X-ray machine, chooses except against regulation packed
Seasoning Germinatus Phragmitis, wherein metal detector Key Limit Value is: Behaviour
As limit value it is: X-ray machine limit value is: glass beadFor 4.0-
7.0mm, tinsel are (0.4-0.7mm) * 2mm, metal ballFor 0.8-1.5mm, potteryFor 4.0-8.0mm.
(4) weigh and pack: weighing every bag of weight, choosing except the seasoning Germinatus Phragmitis not meeting weight demands, weight will be met and want
The seasoning Germinatus Phragmitis dedicated paper case packing asked.Joint sealing personnel, before joint sealing, check after whether having other foreign body inside package carton
Joint sealing again, tape wants straight, and no wrinkle, and Cutting Length wants uniformity；Package packing supplies is both needed to close inspection, all before using
Have that water is wet, go mouldy, damage by worms, the phenomenon such as broken or pollution must not use, and outer packing box is if desired for carving batch number, it is necessary to assure carve
Number clear, position is accurate, and keeps the original true qualities in case face.
(5) warehouse-in cold preservation: packaged seasoning Germinatus Phragmitis is placed in the freezer at 1 DEG C storage, obtains cold preservation seasoning Germinatus Phragmitis.
Embodiment 4:
The production method of a kind of cold preservation seasoning Germinatus Phragmitis, specifically includes following steps:
(1) Germinatus Phragmitis pretreatment: choose the Germinatus Phragmitis that fresh nothing is rotted, excises Germinatus Phragmitis Bletilla striata (Thunb.ex A.Murray)Rchb.f. in stainless steel mould, chooses
A length of 16-18cm, the Germinatus Phragmitis of a diameter of 16-20mm, with stainless-steel plane-bit from root by selected Germinatus Phragmitis surface 2/3rds
Skin is excluded, and is cleaned up by surface impurity with cleaning machine by the Germinatus Phragmitis after plane skin, blanching water temperature is controlled between 82 DEG C, blanching
After 3min, pull out rapidly and cool down in frozen water, making Germinatus Phragmitis central temperature reach 8 DEG C, Germinatus Phragmitis is managed by resonable material platform whole
Together.
(2) seasoning: weigh 148-152g standby through the Germinatus Phragmitis loading food bag of pretreatment, then weigh 148-152g allotment
Good flavouring agent adds in the bag having been loaded into Germinatus Phragmitis, will add seasoning when vacuum is 2-4Pa with vacuum automatic sealing
The sack of material and Germinatus Phragmitis seals, and obtains seasoning Germinatus Phragmitis.Described flavouring agent is made up of the raw material of following weight portion: 200 parts of water, material
Wine 4 parts, sugar 3.2 parts, salt 2.2 parts, vinegar 1.6 parts, 1.6 parts of soy sauce, toppings 0.18 part, the preparation method of flavouring agent is as follows: press
Ratio weighs each raw material, is put into by raw material in rustless steel jacketed pan, after boiling 2min, will boil material from pot at temperature 99 DEG C
Pour out, natural cooling, obtain required flavouring agent.
(3) sterilize and detect: using pasteurize, the food bag that will be equipped with seasoning Germinatus Phragmitis is immersed in the water of 80 DEG C holding
After constant temperature 30min, cool down in frozen water, make Germinatus Phragmitis central temperature reach 8 DEG C；Choose except having foreign body, sealing in bag the tightest
Seasoning Germinatus Phragmitis, more qualified seasoning Germinatus Phragmitis is passed sequentially through metal detector and X-ray machine, choose except seasoning reed against regulation
Radix Crotalariae szemoensis, wherein metal detector Key Limit Value is: Operation limit
Value is:X-ray machine limit value is: glass beadFor 4.0-7.0mm,
Tinsel is (0.4-0.7mm) * 2mm, metal ballFor 0.8-1.5mm, potteryFor 4.0-8.0mm.
(4) weigh and pack: weighing every bag of weight, choosing except the seasoning Germinatus Phragmitis not meeting weight demands, weight will be met and want
The seasoning Germinatus Phragmitis dedicated paper case packing asked, joint sealing personnel, before joint sealing, check after whether having other foreign body inside package carton
Joint sealing again, tape wants straight, and no wrinkle, and Cutting Length wants uniformity；Package packing supplies is both needed to close inspection, all before using
Have that water is wet, go mouldy, damage by worms, the phenomenon such as broken or pollution must not use, and outer packing box is if desired for carving batch number, it is necessary to assure carve
Number clear, position is accurate, and keeps the original true qualities in case face.
(5) warehouse-in cold preservation: packaged seasoning Germinatus Phragmitis is placed in the freezer at 3 DEG C storage, obtains cold preservation seasoning Germinatus Phragmitis.
Claims (6)
1. the production method of a cold preservation seasoning Germinatus Phragmitis, it is characterised in that specifically include following steps:
(1) Germinatus Phragmitis pretreatment: choose length 16-18cm, the new fresh asparagus of diameter 16-20mm, excises root, by Germinatus Phragmitis from root
Epidermis to tip three/two-stage nitration is excluded, and cleans up, blanching, pulls out rapidly and puts into cooling in frozen water, makes Germinatus Phragmitis center temperature
Degree reaches 5-15 DEG C；
(2) seasoning: weigh the pretreated Germinatus Phragmitis of 148-152g, loads in food bag, is added thereto to 148-152g deployed
Flavouring agent, with vacuum automatic sealing by food bag seal, obtain seasoning Germinatus Phragmitis；Described flavouring agent is by the raw material of following weight portion
Composition: water 198-202 part, cooking wine 4-4.1 part, sugar 3.2-3.3 part, salt 2.1-2.2 part, vinegar 1.6-1.65 part, soy sauce 1.6-
1.65 parts, toppings 0.175-0.18 part；
(3) sterilizing and detect: using pasteurize, the food bag that will be equipped with Germinatus Phragmitis is immersed in the water of 78-82 DEG C holding constant temperature
After 28-30min, cool down in frozen water, make Germinatus Phragmitis central temperature reach 5-15 DEG C；Choose except having foreign body, sealing in bag the tightest
Defective work, certified products are passed sequentially through metal detector and X-ray machine, choose except seasoning Germinatus Phragmitis against regulation；
(4) weigh and pack: weighing every bag of weight, choosing except the seasoning Germinatus Phragmitis not meeting weight demands, weight demands will be met
Seasoning Germinatus Phragmitis dedicated paper case packing；
(5) warehouse-in cold preservation: store in packaged seasoning Germinatus Phragmitis is placed in freezer, obtain cold preservation seasoning Germinatus Phragmitis.
The production method of cold preservation seasoning Germinatus Phragmitis the most according to claim 1, it is characterised in that blanching in described step (1)
Water temperature controls at 82-86 DEG C, blanching 2-3min.
The production method of cold preservation seasoning Germinatus Phragmitis the most according to claim 1, it is characterised in that the preparation side of described flavouring agent
Method is as follows: weigh each raw material in proportion, is put into by raw material in rustless steel jacketed pan, after boiling 2-3min at temperature >=96 DEG C,
Material will be boiled pour out from pot, natural cooling, obtain required flavouring agent.
The production method of cold preservation seasoning Germinatus Phragmitis the most according to claim 1, it is characterised in that vacuum in described step (2)
Vacuum during automatic sealing sealing is 2-4Pa.
The production method of cold preservation seasoning Germinatus Phragmitis the most according to claim 1, it is characterised in that metal in described step (3)
Survey meter Key Limit Value is: Operation limit is:X-ray machine limit value is: glass beadFor 4.0-7.0mm, metal
Silk is (0.4-0.7mm) * 2mm, metal ballFor 0.8-1.5mm, potteryFor 4.0-8.0mm.
The production method of cold preservation seasoning Germinatus Phragmitis the most according to claim 1, it is characterised in that cold preservation in described step (5)
The temperature in storehouse is 1-4 DEG C.
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| CN114532501A (en) * | 2020-11-20 | 2022-05-27 | 浙江菜鲜生食品科技有限公司 | Refrigerated prepared vegetable product and processing method thereof |
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