CN106954822A - A kind of method of the production for freezing sauerkraut, storage, transport and sale - Google Patents
A kind of method of the production for freezing sauerkraut, storage, transport and sale Download PDFInfo
- Publication number
- CN106954822A CN106954822A CN201710152223.3A CN201710152223A CN106954822A CN 106954822 A CN106954822 A CN 106954822A CN 201710152223 A CN201710152223 A CN 201710152223A CN 106954822 A CN106954822 A CN 106954822A
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- China
- Prior art keywords
- sauerkraut
- freezing
- piece
- storage
- dish
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Classifications
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
-
- 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
Abstract
A kind of method of production for freezing sauerkraut, storage, transport and sale, it is characterised in that comprise the steps：Production：Under breaking off that aborning will be a gang of to raw material sauerkraut, then thoroughly rinsed well with clear water, and remove the part for being not suitable for eating, subsequently into piece dish.Piece dish is that the outer leaf piece of raw material dish is thin, and often side can three layers or four layers of piece.The complete dish of piece will reach that suitable amount carries out chopping with piece with stacked.The sauerkraut for cutting silk is put into ready packaging bag afterwards and it weighed simultaneously.Storage：Product after weighing is sent in evacuation bagger and carries out evacuation envelope.It is sent to by batch in refrigerating chamber and carries out freezing processing.Freezer is then placed in be stored.Instant invention overcomes temperature higher than place above freezing exist guarantee the quality, many problems such as fresh-keeping difficulty.
Description
Technical field
The present invention relates to frozen food, the side of particularly a kind of production for freezing sauerkraut, storage, transport and sale
Method.
Background technology
Sauerkraut is the traditional pickled class vegetables in Northeast China, is also the most distinctive special product in northeast.Past is in northeast, acid
Dish be all every family oneself it is pickled be provided from oneself eat.But with urbanization, people have lived in building, due to changing for environment
Kind, few people oneself are in pickled sauerkraut from city to rural area now, people eat sauerkraut be all in the market purchase,
Commercialization, the market operation of specialization, factorial praluction and the sauerkraut of sauerkraut are thus expedited the emergence of.But in the factory of sauerkraut
Metaplasia is produced with market operation, is but occurred in that and much invite problem.Such as the guaranteeing the quality of sauerkraut commodity, fresh-keeping, storage and transport, with
And the problem of the central bag that rises, bag that rises occurred of sale etc. is related to food security aspect.In face of it is above-mentioned it is many exist the problem of,
The various chemicals such as addition " sauerkraut is fresh ", preservative in sauerkraut are mostly used to be solved in production.This just artificial change
The spontaneous fermentation of original northeast sauerkraut, guarantee the quality naturally, fresh-keeping natural flavor and mouthfeel, and these with the addition of chemicals
It is extremely harmful to the healthy of people after sauerkraut is eaten by people.Therefore tradition is urgently saved by technological innovation now
Northeast sauerkraut, come solve to occur in the factorial praluctions such as sauerkraut and market operation it is various be related to food security, endanger people
It is healthy the problem of.
Not yet there is freezing sauerkraut at present and sauerkraut is solved using freezing in production, storage, transport and is gone out in print
Now rise bag, the technique and technology of bag problem that rises.
The content of the invention
The purpose of the present invention be guaranteed the quality for sauerkraut present in factorial praluction and the market promotion, it is fresh-keeping, storage, fortune
Defeated and the bag that rises occurred in print, the bag that rises etc. are related to food security, endanger the physical health issues of people, and provide one kind both
It can retain and pass on quality, local flavor and the mouthfeel of traditional northeast sauerkraut, can ensure again without any chemicals after eating to people
It is healthy long it is beneficial and harmless, nutritious, acid embrittlement tasty and refreshing, anywhere delicious flavour all may be used throughout the year
Buying, edible freezing sauerkraut and provide freezing sauerkraut production, storage, transport, technique and technology in terms of sale.
The technical scheme of use is：
A kind of method of production for freezing sauerkraut, storage, transport and sale, it is characterised in that comprise the steps：
Production：Under breaking off that aborning will be a gang of to raw material sauerkraut, then thoroughly rinsed well with clear water, and remove not
Edible part, subsequently into piece dish.Piece dish is that the outer leaf piece of raw material dish is thin, and often side can three layers or four layers of piece.Piece is complete
Dish to reach that suitable amount carries out chopping, it is more thin better that silk to be cut with piece with stacked.The sauerkraut of silk will be cut afterwards
It is put into ready packaging bag and it is weighed simultaneously.
Storage：Product after weighing is sent in evacuation bagger and carries out evacuation envelope.Then every bag evacuation envelope product
Be put into setting specification size and with good heat-insulating property small incubation chamber interior sealing.Afterwards freezing is sent to by batch
The freezing processing of indoor carry out 24-120 hours.The temperature of freezing is not higher than subzero 50 DEG C, the freezing sauerkraut after chilled processing
Product will be put into freezer and be stored.
Product enter freezer when product is put into according to the specification and quantity of setting it is ready, with good heat insulating ability
In the big incubator of energy, incubator is sealed with adhesive tape immediately after installing.It is then fed into freezer and is stored.Freezer
Interior temperature is not higher than subzero 5 DEG C, and in order to save the energy and save storage cost, or the winter in northeast utilizes naturally cold
Resource is stored.
Transport：When freezing sauerkraut needs the outbound to transport outward, to be transported using refrigerator car, in-car refrigerated storage temperature should be zero
Lower 5 DEG C-subzero between 20 DEG C, arrive at a station and still need to carry out stored under refrigeration by above-mentioned refrigerated storage temperature after unloading.
Sale：Freezing sauerkraut the refrigerating equipments such as refrigerator-freezer are equipped with commodity retail, when selling will use band incubation chamber or
Person's incubator is sold, and it is for sale that same day surplus goods will send freezer storage back in time.
Freezing sauerkraut will open incubation chamber when edible, remove packaging bag, freezing sauerkraut is placed in suitable basin, in basin
Let cool water to be thawed, with the hands with strength hold out the moisture in dish standby after defrosting, available for fricassee, stew chop, stew blood sausage,
Soup is done, filling is done, and leavened, fry, raw various eating methods and the way such as mix.
Above-mentioned sauerkraut is the pickled good sauerkraut of organic Chinese cabbage.
It is above-mentioned to be not suitable for edible part for dish root and rear side.
The temperature of above-mentioned freezing be subzero 50 DEG C-it is subzero 20 DEG C.
Above-mentioned cold storehouse temperature be subzero 5 DEG C-it is subzero 20 DEG C.
It the advantage is that：Freezing sauerkraut is unprecedented and only both at home and abroad at present, completely using the method for physics, that is, is freezed
Method, rather than using the method for chemistry, that is, the method for adding various chemicals guaranteed the quality, it is fresh-keeping, ensure food safety,
Ensure the healthy natural green food of people.According to chemical examination and detection and analysis, the product is nutritious, acid embrittlement tasty and refreshing,
Unique flavor, delicious flavour is not only fully retained and passed on the unique local flavor of original northeast sauerkraut and mouthfeel, but also overcome
Northeast sauerkraut in spring, summer, Qiu Sanji, or temperature higher than place above freezing exist guarantee the quality, fresh-keeping difficult, storage is difficult, fortune
Many problems such as defeated difficult, sale difficulty, make sauerkraut this special product in northeast all to be adopted at any time in the whole nation, or even all over the world
Purchase, throughout the year all edible at any time.Be pork stew sauerkraut, sauerkraut stew chop, sauerkraut plain boiled pork blood sausage, sauerkraut fricassee stew vermicelli,
Food materials essential to the peculiar flavour cuisines of the northeast such as sauerkraut dumpling, pie.
Embodiment
A kind of method of production for freezing sauerkraut, storage, transport and sale, it is characterised in that comprise the steps：
Pickled good high-quality sauerkraut is pulled out from pickled cylinder, is put on ready chopping board, is cut with knife and be not suitable for what is used
Root and rear side, are then rinsed well with clear water is a gang of.After cleaning up, with knife by outer leaf piece into three layers, and simultaneously
By neat stacked of the complete dish of piece, reach it is a certain amount of after, with knife by the horizontal chopping of the complete dish of piece, the silk cut be it is more thin more
It is good.The shredded sauerkraut cut is put into the packaging bag of ready certain specification size afterwards, while upper title is weighed to it.Claim
Packaged product is sent in evacuation bagger after weight and carries out evacuation envelope.Evacuate the qualified product of envelope and want one bag one bag
Be put into ready small incubation chamber and sealed.The product of good seal is sent to refrigerating chamber and carried out at the freezing of 100 hours
Reason, cryogenic temperature is subzero 5 DEG C.The chilled product handled is freezing sauerkraut of the invention.
Product enter freezer when product is put into according to the specification and quantity of setting it is ready, with good heat insulating ability
In the big incubator of energy, incubator is sealed with adhesive tape immediately after installing.It is then fed into freezer and is stored.Freezer
Interior temperature is subzero 5 DEG C, and in order to save the energy and save storage cost, or the winter in northeast utilizes natural cold resource
Stored.
Transport：When freezing sauerkraut needs the outbound to transport outward, to be transported using refrigerator car, in-car refrigerated storage temperature should be zero
Lower 5 DEG C, arrive at a station and still need to carry out stored under refrigeration by above-mentioned refrigerated storage temperature after unloading.
Sale：Freezing sauerkraut the refrigerating equipments such as refrigerator-freezer are equipped with commodity retail, when selling will use band incubation chamber or
Person's incubator is sold, and it is for sale that same day surplus goods will send freezer storage back in time.
Freezing sauerkraut will open incubation chamber when edible, remove packaging bag, freezing sauerkraut is placed in suitable basin, in basin
Let cool water to be thawed, with the hands with strength hold out the moisture in dish standby after defrosting, available for fricassee, stew chop, stew blood sausage,
Soup is done, filling is done, and leavened, fry, raw various eating methods and the way such as mix.
Claims (5)
1. a kind of method of production for freezing sauerkraut, storage, transport and sale, it is characterised in that comprise the steps：
Production：Under breaking off that aborning will be a gang of to raw material sauerkraut, then thoroughly rinsed well with clear water, and remove not
Edible part, subsequently into piece dish；Piece dish is that the outer leaf piece of raw material dish is thin, and often side can three layers or four layers of piece；Piece is complete
Dish to reach that suitable amount carries out chopping with piece with stacked, the sauerkraut for cutting silk be put into ready packaging afterwards
In bag and it is weighed simultaneously；
Storage：Product after weighing is sent in evacuation bagger and carries out evacuation envelope；Then the product of every bag of evacuation envelope is put into
Set specification size and with good heat-insulating property small incubation chamber interior sealing；It is sent to afterwards by batch in refrigerating chamber
The freezing processing of progress 24-120 hours；The temperature of freezing is not higher than subzero 50 DEG C, the freezing sauerkraut product after chilled processing
Freezer is put into be stored；
Product enter freezer when product is put into according to the specification and quantity of setting it is ready, with good thermal insulation property
In big incubator, incubator is sealed with adhesive tape immediately after installing；It is then fed into freezer and is stored；In freezer
Temperature is not higher than subzero 5 DEG C, or the winter in northeast is stored using natural cold resource；
Transport：When freezing sauerkraut needs the outbound to transport outward, to be transported using refrigerator car, in-car refrigerated storage temperature should be subzero 5
DEG C-subzero between 20 DEG C, arrive at a station and still need to carry out stored under refrigeration by above-mentioned refrigerated storage temperature after unloading；
Sale：Freezing sauerkraut will be equipped with the refrigerating equipments such as refrigerator-freezer in commodity retail, and band incubation chamber or guarantor are used when selling
Incubator is sold, and it is for sale that same day surplus goods will send freezer storage back in time；
Freezing sauerkraut will open incubation chamber when edible, remove packaging bag, and freezing sauerkraut is placed in suitable basin, to basin in let cool
Water is thawed, and is with the hands with strength held out the moisture in dish after defrosting standby.
2. the method for a kind of production for freezing sauerkraut according to claim 1, storage, transport and sale, it is characterised in that：
Above-mentioned sauerkraut is the pickled good sauerkraut of organic Chinese cabbage.
3. the method for a kind of production for freezing sauerkraut according to claim 1, storage, transport and sale, it is characterised in that：
It is above-mentioned to be not suitable for edible part for dish root and rear side.
4. the method for a kind of production for freezing sauerkraut according to claim 1, storage, transport and sale, it is characterised in that：
The temperature of above-mentioned freezing be subzero 50 DEG C-it is subzero 20 DEG C.
5. the method for a kind of production for freezing sauerkraut according to claim 1, storage, transport and sale, it is characterised in that：
Above-mentioned cold storehouse temperature be subzero 5 DEG C-it is subzero 20 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710152223.3A CN106954822A (en) | 2017-03-15 | 2017-03-15 | A kind of method of the production for freezing sauerkraut, storage, transport and sale |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710152223.3A CN106954822A (en) | 2017-03-15 | 2017-03-15 | A kind of method of the production for freezing sauerkraut, storage, transport and sale |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106954822A true CN106954822A (en) | 2017-07-18 |
Family
ID=59470785
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710152223.3A Withdrawn CN106954822A (en) | 2017-03-15 | 2017-03-15 | A kind of method of the production for freezing sauerkraut, storage, transport and sale |
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| Country | Link |
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| CN (1) | CN106954822A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113575893A (en) * | 2021-07-30 | 2021-11-02 | 辽宁正远食品有限公司 | Suo xian pickled Chinese cabbage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000116317A (en) * | 1998-10-09 | 2000-04-25 | Aoi Reito Kogyo Kk | Freezing leaf vegetable and pickle comprising frozen leaf vegetable obtained by the freezing |
| CN1531865A (en) * | 2003-03-21 | 2004-09-29 | 金顺子 | Method for preparing cold pickled vegetables |
| CN103355621A (en) * | 2012-04-06 | 2013-10-23 | 陈亚平 | Processing process of fresh preserved szechuan pickle |
-
2017
- 2017-03-15 CN CN201710152223.3A patent/CN106954822A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000116317A (en) * | 1998-10-09 | 2000-04-25 | Aoi Reito Kogyo Kk | Freezing leaf vegetable and pickle comprising frozen leaf vegetable obtained by the freezing |
| CN1531865A (en) * | 2003-03-21 | 2004-09-29 | 金顺子 | Method for preparing cold pickled vegetables |
| CN103355621A (en) * | 2012-04-06 | 2013-10-23 | 陈亚平 | Processing process of fresh preserved szechuan pickle |
Non-Patent Citations (1)
| Title |
|---|
| 林志民等: "《冷冻食品加工技术与工艺配方》", 28 February 2002, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113575893A (en) * | 2021-07-30 | 2021-11-02 | 辽宁正远食品有限公司 | Suo xian pickled Chinese cabbage and preparation method thereof |
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Application publication date: 20170718 |