CN106901262A - A kind of quick-frozen semi-finished product cauliflower - Google Patents
A kind of quick-frozen semi-finished product cauliflower Download PDFInfo
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- CN106901262A CN106901262A CN201611267322.8A CN201611267322A CN106901262A CN 106901262 A CN106901262 A CN 106901262A CN 201611267322 A CN201611267322 A CN 201611267322A CN 106901262 A CN106901262 A CN 106901262A
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- cauliflower
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- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 4
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- 239000004334 sorbic acid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 229930003427 Vitamin E Natural products 0.000 claims description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 2
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- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229910052770 Uranium Inorganic materials 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to fruits and vegetables field, a kind of quick-frozen semi-finished product cauliflower, including following procedure of processing are disclosed：（1）After the fresh cauliflower of selection is cleaned, first soaked with rice washing water, consolidate bud, reuse special soak immersion, not only eliminate bacterium and the agricultural chemicals of residual, additionally it is possible to play fresh-keeping effect；（2）The effective respiration for alleviating bud on bud is sprinkling upon using the flour for being mixed with catechin and anthocyanidin, and inoxidizability is improved；（3）Cauliflower is steamed using steam, prevents nutriment to be dissolved into water, and steamed and used mixing traditional Chinese medicine ingredients, can effectively prevent cauliflower putrid and deteriorated, and increased the health-care effect of cauliflower, with QI invigorating cool blood, clearing heat and detoxicating effect；（4）Microwave treatment is carried out before packing, reduces the water content in cauliflower, it is to avoid the growth of mould；The semi-finished product cauliflower long shelf-life for obtaining up to 100 days, do not lose, bright, and crisp texture by nutritional ingredient.
Description
Technical field
The present invention relates to fruits and vegetables field, and in particular to a kind of quick-frozen semi-finished product cauliflower.
Background technology
Cauliflower, is a kind of brassicaceous vegetable also known as cauliflower, or cauliflower, is the mutation of wild cabbage.The head of cauliflower is
White inflorescence, the head with cauliflower is similar.Former Mediterranean, its product organ be the tender bud of pure white, cripetura, fertilizer, spray,
The bouquet that floral axis etc. is polymerized, is that a kind of crude fiber content is few, and quality is fresh and tender, nutritious, and local flavor is delicious, people's eating
Vegetables.The happiness of cauliflower growth habit cools, and belongs to semi-hardy vegetable, and its heat-resisting tolerance to cold is not so good as cabbage, both intolerant to height
Warm arid, also intolerant to frost.Fertility thermophilic is narrow, and relatively stricter to environmental condition requirement in cultivation, this is mainly by dish
What colored botanical character was determined.Because the product organ of cauliflower is the flower that spray, floral axis, bud of cripetura etc. is polymerized
Ball, bouquet is both reproductive organs and nutrient storage organ.The nutrition of cauliflower is abundanter than general vegetables.It contains protein, fat
The mineral matter such as fat, carbohydrate, food fiber, vitamin A, B, C, E, P, U and calcium, phosphorus, iron.Cauliflower quality is delicate, sweet
Deliciousness, easily digests and assimilates after food, its tender stem fiber, tender good to eat after cooking fried, is suitable for the elderly, child and taste empty
Powerhouse does not eat weak, digestive function.Especially when hot summer weather, dry thirsty, urine are in golden yellow, when defecating strong or not smooth,
With 30 grams of decoct soups of cauliflower, frequent drink-service has heat-clearing to quench one's thirst, the effect of diuresis defaecation.
Cauliflower has so many effect certainly welcomed by the people, cauliflower rich in vitamin B complex, C groups.These compositions
Belong to water-soluble, easily thermally decomposed and be lost in, so boiling the unsuitable high-temperature cooking of cauliflower, be also not suitable for water and boil.In the market purchase
Cauliflower is often to have sold many days, and because water content is big, cauliflower is also easy to mould growth, and cauliflower is all larger, every time
The cauliflower of purchase is often left, and hardly realizes that deposition velocity of the nitrite in cauliflower is very surprising, and people has eaten later not only
Cannot get benefit, can also cause nitrite to take in excessive, cause the risk for inducing cancer, and existing semi-finished product fruits and vegetables
Our life is come into, if cauliflower is processed into semi-finished product, the use of people will be greatly facilitated, then how to ensure battalion
Foster is not lost in as the problem for needing to solve.
The content of the invention
In order to solve the problems, such as that background technology is mentioned, the invention provides a kind of quick-frozen semi-finished product cauliflower, flower can be extended
It is the shelf-life of dish, convenient for people to use, and nutritive value is unaffected.
The present invention is achieved by the following technical solutions：
A kind of quick-frozen semi-finished product cauliflower, including following procedure of processing：
（1）The fresh cauliflower of selection, removes root and surrounding vanes, is rinsed 3-5 times with clear water, is put in 50-60 DEG C of rice washing water
Middle 10-20 parts of immersion, then special soak immersion 8-10 minutes is placed in, first soaked with rice washing water, bud is consolidated, reuse spy
System soak immersion, not only eliminate bacterium and the agricultural chemicals of residual, additionally it is possible to play fresh-keeping effect, after pulling out again with water from
Stem rinses well toward fresh idea direction, it is to avoid bud is subject to the vertical impact forces of water, the cauliflower that will be obtained to cut into small, drain
Moisture；
（2）Uniformly it is dispersed on the bud for draining away the water with flour, effectively alleviates the respiration of bud, and inoxidizability
Improve, gently wrapped up with preservative film, be positioned in 150-160 DEG C of steam copper and steam 70-90 second, what is steamed in steam copper is to mix
Chinese herbal medicine, normal temperature is cooled to after cauliflower is taken out, and using microwave treatment 3-5 minutes, water content is reduced into 12-15%, and cauliflower contains
Water easy mould growth high, the cauliflower after treatment is put into the packaging bag after sterilization, sealing；
（3）Freezed 10-15 minutes in the sterile cryo room that cauliflower after sealing is sent into -15 to -20 DEG C, by the cauliflower after freezing
Refrigerated in -10 to -15 DEG C of freezer is positioned over, quick-frozen setting temperature is reduced, prevents cauliflower bud from easily withering and falling damage
It is bad.
Further described as to such scheme, step（1）Described in soak according to mass percent meter by with
It is lower into being grouped into：Tartaric acid 1.05-1.15%, shitosan 0.75-0.85%, sodium acid carbonate 0.55-0.58%, l-cn 0.18-
0.20%th, sodium chloride 0.1-0.2%, vitamin E 0.05-0.07%, cellulose 0.15-0.18%, phytic acid 0.10-0.12%, sorb
Sour 0.06-0.08%, remaining is water.
Further described as to such scheme, step（2）Described in mixing Chinese herbal medicine in parts by weight by with
It is lower into being grouped into：Locust tree 18-20 parts, balloonflower root 10-12 parts, Chinese milk vetch 14-16 parts, pseudo-ginseng 12-14 parts, sweet osmanthus 7-9 parts, fruits of elm 6-
8 parts, lotus leaf 5-7 parts, aloe 4-6 parts, fruit of Chinese magnoliavine 11-13 parts, honeysuckle 2-3 parts.
Further described as to such scheme, step（2）The catechin of 4.8-5.0% is mixed with the middle flour for using
And the anthocyanidin of 1.2-1.4%, flour consumption is average every 0.2-0.4 grams.
Beneficial effects of the present invention：The present invention and the difference of prior art are：（1）After the fresh cauliflower of selection is cleaned,
First soaked with rice washing water, consolidate bud, reuse special soak immersion, not only eliminate bacterium and the agricultural chemicals of residual, also
Fresh-keeping effect can be played；（2）It is sprinkling upon on bud using the flour for being mixed with catechin and anthocyanidin and effectively alleviates flower
The respiration of flower bud, and inoxidizability raising；（3）Cauliflower is steamed using steam, prevents nutriment to be dissolved into water, and
Steam and used mixing traditional Chinese medicine ingredients, can effectively prevent cauliflower putrid and deteriorated, and increased the health-care effect of cauliflower, have
QI invigorating cool blood, clearing heat and detoxicating effect；（4）Microwave treatment is carried out before packing, reduces the water content in cauliflower, it is to avoid mould
Grow；（5）Quick-frozen setting temperature is reduced, prevents cauliflower bud from easily withering and falling damage.The semi-finished product cauliflower long shelf-life for obtaining reaches
100 days, nutritional ingredient was not lost, bright, and crisp texture.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of quick-frozen semi-finished product cauliflower, including following procedure of processing：
（1）The fresh cauliflower of selection, removes root and surrounding vanes, is rinsed 3 times with clear water, is put in immersion in 50 DEG C of rice washing water
10 parts, then special soak immersion 8 minutes is placed in, first soaked with rice washing water, bud is consolidated, reuse special immersion immersion
Bubble, not only eliminates bacterium and the agricultural chemicals of residual, additionally it is possible to play fresh-keeping effect, again with water from stem toward fresh idea side after pulling out
To rinsing well, it is to avoid bud is subject to the vertical impact forces of water, the cauliflower that will be obtained to cut into small, drain away the water；
（2）Uniformly it is dispersed on the bud for draining away the water with flour, effectively alleviates the respiration of bud, and inoxidizability
Improve, gently wrapped up with preservative film, be positioned in 150 DEG C of steam copper and steam 70 seconds, what is steamed in steam copper is mixing Chinese herbal medicine,
Normal temperature is cooled to after cauliflower is taken out, using microwave treatment 3 minutes, water content 12%, the easy growth high of cauliflower water content is reduced to
Mould, the cauliflower after treatment is put into the packaging bag after sterilization, sealing；
（3）Freezed 10 minutes during cauliflower after sealing is sent into -15 DEG C of sterile cryo room, the cauliflower after freezing is positioned over -
Refrigerated in 10 DEG C of freezer, reduces quick-frozen setting temperature, prevents cauliflower bud from easily withering and falling damage.
Further described as to such scheme, step（1）Described in soak according to mass percent meter by with
It is lower into being grouped into：Tartaric acid 1.05%, shitosan 0.75%, sodium acid carbonate 0.55%, l-cn 0.18%, sodium chloride 0.1%, dimension
Raw element E 0.05%, cellulose 0.15%, phytic acid 0.10%, sorbic acid 0.06%, remaining is water.
Further described as to such scheme, step（2）Described in mixing Chinese herbal medicine in parts by weight by with
It is lower into being grouped into：18 parts of locust tree, 10 parts of balloonflower root, 14 parts of Chinese milk vetch, 12 parts of pseudo-ginseng, 7 parts of sweet osmanthus, 6 parts of fruits of elm, 5 parts of lotus leaf, aloe
4 parts, 11 parts of the fruit of Chinese magnoliavine, 2 parts of honeysuckle.
Further described as to such scheme, step（2）Be mixed with the middle flour for using 4.8% catechin and
1.2% anthocyanidin, flour consumption is average every 0.2 gram.
Embodiment 2
A kind of quick-frozen semi-finished product cauliflower, including following procedure of processing：
（1）The fresh cauliflower of selection, removes root and surrounding vanes, is rinsed 4 times with clear water, is put in immersion in 55 DEG C of rice washing water
15 parts, then special soak immersion 9 minutes is placed in, first soaked with rice washing water, bud is consolidated, reuse special immersion immersion
Bubble, not only eliminates bacterium and the agricultural chemicals of residual, additionally it is possible to play fresh-keeping effect, again with water from stem toward fresh idea side after pulling out
To rinsing well, it is to avoid bud is subject to the vertical impact forces of water, the cauliflower that will be obtained to cut into small, drain away the water；
（2）Uniformly it is dispersed on the bud for draining away the water with flour, effectively alleviates the respiration of bud, and inoxidizability
Improve, gently wrapped up with preservative film, be positioned in 155 DEG C of steam copper and steam 80 seconds, what is steamed in steam copper is mixing Chinese herbal medicine,
Normal temperature is cooled to after cauliflower is taken out, using microwave treatment 4 minutes, water content 13%, the easy growth high of cauliflower water content is reduced to
Mould, the cauliflower after treatment is put into the packaging bag after sterilization, sealing；
（3）Freezed 12 minutes during cauliflower after sealing is sent into -18 DEG C of sterile cryo room, the cauliflower after freezing is positioned over -
Refrigerated in 12 DEG C of freezer, reduces quick-frozen setting temperature, prevents cauliflower bud from easily withering and falling damage.
Further described as to such scheme, step（1）Described in soak according to mass percent meter by with
It is lower into being grouped into：Tartaric acid 1.55%, shitosan 0.80%, sodium acid carbonate 0.56%, l-cn 0.19%, sodium chloride 0.15%, dimension
Raw element E 0.06%, cellulose 0.16%, phytic acid 0.11%, sorbic acid 0.07%, remaining is water.
Further described as to such scheme, step（2）Described in mixing Chinese herbal medicine in parts by weight by with
It is lower into being grouped into：19 parts of locust tree, 11 parts of balloonflower root, 15 parts of Chinese milk vetch, 13 parts of pseudo-ginseng, 8 parts of sweet osmanthus, 7 parts of fruits of elm, 6 parts of lotus leaf, aloe
5 parts, 12 parts of the fruit of Chinese magnoliavine, 2.5 parts of honeysuckle.
Further described as to such scheme, step（2）Be mixed with the middle flour for using 4.9% catechin and
1.3% anthocyanidin, flour consumption is average every 0.3 gram.
Embodiment 3
A kind of quick-frozen semi-finished product cauliflower, including following procedure of processing：
（1）The fresh cauliflower of selection, removes root and surrounding vanes, is rinsed 5 times with clear water, is put in immersion in 60 DEG C of rice washing water
20 parts, then special soak immersion 10 minutes is placed in, first soaked with rice washing water, bud is consolidated, reuse special soak
Immersion, not only eliminates bacterium and the agricultural chemicals of residual, additionally it is possible to play fresh-keeping effect, again with water from stem toward fresh idea after pulling out
Rinse well in direction, it is to avoid bud is subject to the vertical impact forces of water, the cauliflower that will be obtained to cut into small, drain away the water；
（2）Uniformly it is dispersed on the bud for draining away the water with flour, effectively alleviates the respiration of bud, and inoxidizability
Improve, gently wrapped up with preservative film, be positioned in 160 DEG C of steam copper and steam 90 seconds, what is steamed in steam copper is mixing Chinese herbal medicine,
Normal temperature is cooled to after cauliflower is taken out, using microwave treatment 5 minutes, water content 15%, the easy growth high of cauliflower water content is reduced to
Mould, the cauliflower after treatment is put into the packaging bag after sterilization, sealing；
（3）Freezed 15 minutes during cauliflower after sealing is sent into -20 DEG C of sterile cryo room, the cauliflower after freezing is positioned over -
Refrigerated in 15 DEG C of freezer, reduces quick-frozen setting temperature, prevents cauliflower bud from easily withering and falling damage.
Further described as to such scheme, step（1）Described in soak according to mass percent meter by with
It is lower into being grouped into：Tartaric acid 1.15%, shitosan 0.85%, sodium acid carbonate 0.58%, l-cn 0.20%, sodium chloride 0.2%, dimension
Raw element E 0.07%, cellulose 0.18%, phytic acid 0.12%, sorbic acid 0.08%, remaining is water.
Further described as to such scheme, step（2）Described in mixing Chinese herbal medicine in parts by weight by with
It is lower into being grouped into：20 parts of locust tree, 12 parts of balloonflower root, 16 parts of Chinese milk vetch, 14 parts of pseudo-ginseng, 9 parts of sweet osmanthus, 8 parts of fruits of elm, 7 parts of lotus leaf, aloe
6 parts, 13 parts of the fruit of Chinese magnoliavine, 3 parts of honeysuckle.
Further described as to such scheme, step（2）Be mixed with the middle flour for using 5.0% catechin and
1.4% anthocyanidin, flour consumption is average every -0.4 gram.
Comparative example 1
The selection room temperature cauliflower of 7 days is cleaned to it.
Comparative example 2
Using quick-frozen cauliflower after general ironed method, cauliflower semi-finished product are obtained.
Contrast test 1
The cauliflower that embodiment and comparative example are obtained carries out outward appearance and mouthfeel compares, every group of each 10 parts of random selection, wherein implementing
The semi-finished product cauliflower of example 1-3 and comparative example 2 be placed 100 days and 80 days respectively, and comparative result is recorded into as shown in table 1 below.
Cauliflower outward appearance and mouthfeel comparative result that the embodiment of table 1 and comparative example are obtained
Be can be seen that by comparing：Not only the shelf-life is most long for quick-frozen semi-finished product cauliflower of the invention obtained, and nutritional ingredient with
And local flavor is not lost in, original proterties is maintained, and utilization rate reaches 99%, and loss wastes few.
Contrast test 2
The semi-finished product cauliflower point of the cauliflower that embodiment and comparative example are obtained, wherein embodiment 1-3 and comparative example 2 is randomly selected respectively
Not placed 100 days and 80 days, every group takes 10 parts of sample, takes cauliflower flower bud, according to the standard sample preparations of GB 4789.1, detect sample
Whether middle salmonella, golden yellow glucose coccus, E bacterial content meet the mark of GB 4789.4 and GB 4789.10
Standard, result record is as shown in table 2.
The testing result that table 2 is obtained according to the standard sample preparations of GB 4789.1
Can be seen that quick-frozen semi-finished product cauliflower is in the case where the shelf-life is most long obtained in the present invention by comparing, its Salmonella
Bacterium, golden yellow glucose coccus, E bacterial content can also meet the standard of GB 4789.4 and GB 4789.10, and other
Two groups can not be fully achieved national standard, certain risk and hazard can be brought to health after eating.
Claims (4)
1. a kind of quick-frozen semi-finished product cauliflower, it is characterised in that including following procedure of processing：
（1）The fresh cauliflower of selection, removes root and surrounding vanes, is rinsed 3-5 times with clear water, is put in 50-60 DEG C of rice washing water
Middle 10-20 parts of immersion, then special soak immersion 8-10 minutes is placed in, rinsed toward fresh idea direction from stem with water again after pulling out
Totally, the cauliflower that will be obtained cuts into small, drains away the water；
（2）Uniformly it is dispersed on the bud for draining away the water with flour, is gently wrapped up with preservative film, is positioned over 150-160 DEG C of steam
Steamed 70-90 seconds in pot, what is steamed in steam copper is mixing Chinese herbal medicine, and normal temperature is cooled to after cauliflower is taken out, and uses microwave treatment
3-5 minutes, water content is reduced to 12-15%, the cauliflower after treatment is put into the packaging bag after sterilization, sealing；
（3）Freezed 10-15 minutes in the sterile cryo room that cauliflower after sealing is sent into -15 to -20 DEG C, by the cauliflower after freezing
It is positioned over refrigerated in -10 to -15 DEG C of freezer.
2. a kind of quick-frozen semi-finished product cauliflower according to claim 1, it is characterised in that step（1）Described in soak
Consisted of the following composition according to mass percent meter：Tartaric acid 1.05-1.15%, shitosan 0.75-0.85%, sodium acid carbonate
0.55-0.58%, l-cn 0.18-0.20%, sodium chloride 0.1-0.2%, vitamin E 0.05-0.07%, cellulose 0.15-
0.18%th, phytic acid 0.10-0.12%, sorbic acid 0.06-0.08%, remaining is water.
3. a kind of quick-frozen semi-finished product cauliflower according to claim 1, it is characterised in that step（2）Described in mixing in
Herbal medicine is consisted of the following composition in parts by weight：Locust tree 18-20 parts, balloonflower root 10-12 parts, Chinese milk vetch 14-16 parts, pseudo-ginseng 12-
14 parts, sweet osmanthus 7-9 parts, fruits of elm 6-8 parts, lotus leaf 5-7 parts, aloe 4-6 parts, fruit of Chinese magnoliavine 11-13 parts, honeysuckle 2-3 parts.
4. a kind of quick-frozen semi-finished product cauliflower according to claim 1, it is characterised in that step（2）In the middle flour for using
The catechin of 4.8-5.0% and the anthocyanidin of 1.2-1.4% are mixed with, flour consumption is average every 0.2-0.4 grams.
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| CN107581246A (en) * | 2017-08-11 | 2018-01-16 | 巢湖美维食品有限公司 | Fast frozen liquid for quick-frozen fresh vegetables food and preparation method thereof |
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