CN107801956A - A kind of processing technology of quick-frozen hot pickled mustard tube - Google Patents
A kind of processing technology of quick-frozen hot pickled mustard tube Download PDFInfo
- Publication number
- CN107801956A CN107801956A CN201711322326.6A CN201711322326A CN107801956A CN 107801956 A CN107801956 A CN 107801956A CN 201711322326 A CN201711322326 A CN 201711322326A CN 107801956 A CN107801956 A CN 107801956A
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- CN
- China
- Prior art keywords
- hot pickled
- pickled mustard
- mustard tube
- frozen
- quick
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
Abstract
The invention discloses a kind of processing technology of quick-frozen hot pickled mustard tube, including hot pickled mustard tube block to choose, sterilize, frozen step；Specific method includes saline sook color protection and bubbling -cleaning, and the hot pickled mustard tube that bubbling -cleaning is crossed is put into color protection in salt solution；Bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by hot pickled mustard tube block surface impurity, and drag for the foreign matter and impurity of floating in rinse bath.A kind of processing technology of quick-frozen hot pickled mustard tube of the present invention, quick-frozen hot pickled mustard tube keeps the quality of tuber mustard raw material with low temperature regime completely, without by any preservative or additive, the nutrition in raw hot pickled mustard tube will not be lost in quick-frozen transport, both the genuineness of hot pickled mustard tube had been remained, has facilitated product to store and transport again.The condition of miscellaneous bacteria infection is eliminated in process, obtained product had both met pollution-free food hygienic requirements, solved the problems, such as hot pickled mustard tube again in the storage under requiring that never degenerates, transport and sale.
Description
Technical field
The invention belongs to agriculture field of deep, more particularly to a kind of processing technology of quick-frozen hot pickled mustard tube.
Background technology
The raw material of hot pickled mustard tube is a kind of fertile tender warty turnip of Stem lettuce.Fresh vegetable head can also cook pickles, fry or do with meat
Soup, but it is more for pickling.Supply exceed demand for hot pickled mustard tube on hot pickled mustard tube harvest season local market, and dull season is in short supply.Not to mention
In the market hot pickled mustard tube being transported at a distance inside and outside the province meets consumer need, fresh-keeping the problem of guaranteeing the quality be present.Fruits and vegetables Technique of Speed Freezing
Advance be that pollution-free and and can preferably keeps its original quality for long periods.Therefore to the quick-freezing fresh-keeping of hot pickled mustard tube, have
Realistic meaning.
The content of the invention
In view of the above-mentioned problems of the prior art, the present invention provides a kind of processing technology of quick-frozen hot pickled mustard tube so that hot pickled mustard tube
The long period stores under fresh-keeping state of guaranteeing the quality.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that：A kind of processing technology of quick-frozen hot pickled mustard tube, bag
Include following steps：Choose, sterilize, frozen step including hot pickled mustard tube block；Specific method is as follows：
(1) hot pickled mustard tube is chosen：
(11), picking of raw material：Rotten nothing, no disease and pests harm, the hot pickled mustard tube without heterochromatic scabbing is chosen to be used as and process raw material；
(12), cut end, segment, die sinking：The root of hot pickled mustard tube is cut off, untill being switched to without hollow and white meat；By cut end
Hot pickled mustard tube afterwards is cut into hot pickled mustard tube section；Depressed with grinding tool from the direction vertical with section, hot pickled mustard tube section in grinding tool is struck down；
(2) saline sook color protection：The hot pickled mustard tube that bubbling -cleaning is crossed is put into color protection in salt solution；
(3) bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by hot pickled mustard tube block surface impurity, and be dragged in rinse bath
The foreign matter and impurity of floating；
(4) sterilize：
(41), decoction is sterilized：The solution immersion that the qualified product of go-on-go is 200ppm with chlorinty is no less than 10 minutes
Sterilization, effective chlorine density is monitored at any time and keeps 200ppm；Total number of bacteria≤100000cfu/g of product, coliform after sterilization
Group≤30MPN/100g；
(42), blanching is sterilized：Belt blanching machine is used, is with the blanching of blanching pond, more than 98 DEG C of water temperature, blanching time
50-55 seconds, further sterilization；
(43), normal temperature cleans：Clean and cool down hot pickled mustard tube block, being cleaned again with normal-temperature water by the hot pickled mustard tube block in blanching pond,
Cleaned with normal temperature pond, wash the chlorine of residual off, be defined by the smell that can't smell chlorine；
(5) draining, is vibrated, starts mechanical air blast and vibration draining equipment, carries out vibration draining；
(6) it is quick-frozen：The IQF during the time within subzero less than 25 DEG C and 15 minutes；
(61), frozen water cooling is quick-frozen：Using fluidization instant freezer, water temperature is according to the freeze tunnel temperature of fluidization instant freezer
Selected, as freeze tunnel temperature is higher than -30 DEG C, ice model tank will freeze, and cryogenic temperature is controlled at 0 DEG C -5 DEG C, such as freeze tunnel temperature
Degree is less than -30 DEG C, ice model tank normal-temperature water；
(62) ice film, is done：The hot pickled mustard tube block picked out from freeze tunnel discharging opening is directly placed into and fills the ice that temperature is less than 4 DEG C
In water receptacle, the time is the 1-3 seconds, allows hot pickled mustard tube block surface to have crystal bright-ness, that is, carries out ice film.
As the further optimization of such scheme, the salt solution includes salt, alum and water；The salt, alum and water
Mass ratio is 100:3:0.2.
As the further optimization of such scheme, pack is counted according to sign quantity when product counting packs；Vacuum
Under 0.90Mpa, bag mouth sealing.
As the further optimization of such scheme, packaged product is put into -18 DEG C of freezers and refrigerated, empty storehouse is used
Hypochlorite disinfectant keeps cleaning, and after product puts storehouse into, storehouse temperature is kept for -18 DEG C；It is continuous at subzero less than 18 DEG C after packaging
Consuming point is preserved and delivered under cryogenic conditions.
Compared with the prior art, the processing technology of quick-frozen hot pickled mustard tube of the invention a kind of has the beneficial effect that：
(1) processing technology of a kind of quick-frozen hot pickled mustard tube of the invention, quick-frozen hot pickled mustard tube keep tuber mustard with low temperature regime completely
The quality of raw material, without that by any preservative or additive, the nutrition in raw hot pickled mustard tube will not be lost in quick-frozen transport, both
The genuineness of hot pickled mustard tube is remained, facilitates product to store and transport again.The condition of miscellaneous bacteria infection is eliminated in process, is obtained
Product both met pollution-free food hygienic requirements, solve hot pickled mustard tube again and being asked in the storage under requiring that never degenerates, transport and sale
Topic.
(2) processing technology of a kind of quick-frozen hot pickled mustard tube of the invention of the invention, quick-frozen technique are easy to standardize, are adapted to big rule
The quick-frozen storage transport of mould.To improving Competitive Products, effectively extend volume growth, promote interprise's intensive management and technology to enter
Step etc. is all of great immediate significance and social effect.
Embodiment
To make the object, technical solutions and advantages of the present invention of greater clarity, below by embodiment, the present invention is entered
Row is further described.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, and do not have to
In limitation the scope of the present invention.
Embodiment 1
A kind of processing technology of quick-frozen hot pickled mustard tube, comprises the following steps：Choose, sterilize, frozen step including hot pickled mustard tube block；Specifically
Method is as follows：
(1) hot pickled mustard tube is chosen：
(11), picking of raw material：Rotten nothing, no disease and pests harm, the hot pickled mustard tube without heterochromatic scabbing is chosen to be used as and process raw material；
(12), cut end, segment, die sinking：The root of hot pickled mustard tube is cut off, untill being switched to without hollow and white meat；By cut end
Hot pickled mustard tube afterwards is cut into hot pickled mustard tube section；Depressed with grinding tool from the direction vertical with section, hot pickled mustard tube section in grinding tool is struck down；
(2) saline sook color protection：The hot pickled mustard tube that bubbling -cleaning is crossed is put into color protection in salt solution；
(3) bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by hot pickled mustard tube block surface impurity, and be dragged in rinse bath
The foreign matter and impurity of floating；
(4) sterilize：
(41), decoction is sterilized：The solution immersion that the qualified product of go-on-go is 200ppm with chlorinty is no less than 10 minutes
Sterilization, effective chlorine density is monitored at any time and keeps 200ppm；Total number of bacteria≤100000cfu/g of product, coliform after sterilization
Group≤30MPN/100g；
(42), blanching is sterilized：Belt blanching machine is used, is with the blanching of blanching pond, more than 98 DEG C of water temperature, blanching time
50-55 seconds, further sterilization；
(43), normal temperature cleans：Clean and cool down hot pickled mustard tube block, being cleaned again with normal-temperature water by the hot pickled mustard tube block in blanching pond,
Cleaned with normal temperature pond, wash the chlorine of residual off, be defined by the smell that can't smell chlorine；
(5) draining, is vibrated, starts mechanical air blast and vibration draining equipment, carries out vibration draining；
(6) it is quick-frozen：The IQF during the time within subzero less than 25 DEG C and 15 minutes；
(61), frozen water cooling is quick-frozen：Using fluidization instant freezer, water temperature is according to the freeze tunnel temperature of fluidization instant freezer
Selected, as freeze tunnel temperature is higher than -30 DEG C, ice model tank will freeze, and cryogenic temperature is controlled at 0 DEG C -5 DEG C, such as freeze tunnel temperature
Degree is less than -30 DEG C, ice model tank normal-temperature water；
(62) ice film, is done：The hot pickled mustard tube block picked out from freeze tunnel discharging opening is directly placed into and fills the ice that temperature is less than 4 DEG C
In water receptacle, the time is the 1-3 seconds, allows hot pickled mustard tube block surface to have crystal bright-ness, that is, carries out ice film.
As the further optimization of such scheme, the salt solution includes salt, alum and water；The salt, alum and water
Mass ratio is 100:3:0.2.
As the further optimization of such scheme, pack is counted according to sign quantity when product counting packs；Vacuum
Under 0.90Mpa, bag mouth sealing.
As the further optimization of such scheme, packaged product is put into -18 DEG C of freezers and refrigerated, empty storehouse is used
Hypochlorite disinfectant keeps cleaning, and after product puts storehouse into, storehouse temperature is kept for -18 DEG C；It is continuous at subzero less than 18 DEG C after packaging
Consuming point is preserved and delivered under cryogenic conditions.
Embodiment 2
A kind of processing technology of quick-frozen hot pickled mustard tube, comprises the following steps：Choose, sterilize, frozen step including hot pickled mustard tube block；Specifically
Method is as follows：
(1) hot pickled mustard tube is chosen：
(11), picking of raw material：Rotten nothing, no disease and pests harm, the hot pickled mustard tube without heterochromatic scabbing is chosen to be used as and process raw material；
(12), cut end, segment, die sinking：The root of hot pickled mustard tube is cut off, untill being switched to without hollow and white meat；By cut end
Hot pickled mustard tube afterwards is cut into hot pickled mustard tube section；Depressed with grinding tool from the direction vertical with section, hot pickled mustard tube section in grinding tool is struck down；
(2) saline sook color protection：The hot pickled mustard tube that bubbling -cleaning is crossed is put into color protection in salt solution；Wherein salt solution includes salt, bright
Alum and water；The mass ratio of salt, alum and water is 100:3:0.2.
(3) bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by hot pickled mustard tube block surface impurity, and be dragged in rinse bath
The foreign matter and impurity of floating；
(4) sterilize：
(41), decoction is sterilized：The solution immersion that the qualified product of go-on-go is 200ppm with chlorinty is no less than 12 minutes
Sterilization, effective chlorine density is monitored at any time and keeps 200ppm；Total number of bacteria≤100000cfu/g of product, coliform after sterilization
Group≤30MPN/100g；
(42), blanching is sterilized：Belt blanching machine is used, is with the blanching of blanching pond, more than 98 DEG C of water temperature, blanching time
55-60 seconds, further sterilization；
(43), normal temperature cleans：Clean and cool down hot pickled mustard tube block, being cleaned again with normal-temperature water by the hot pickled mustard tube block in blanching pond,
Cleaned with normal temperature pond, wash the chlorine of residual off, be defined by the smell that can't smell chlorine；
(5) draining, is vibrated, starts mechanical air blast and vibration draining equipment, carries out vibration draining；
(6) it is quick-frozen：The IQF during the time within subzero less than 25 DEG C and 15 minutes；
(61), frozen water cooling is quick-frozen：Using fluidization instant freezer, water temperature is according to the freeze tunnel temperature of fluidization instant freezer
Selected, as freeze tunnel temperature is higher than -30 DEG C, ice model tank will freeze, and cryogenic temperature is controlled at 0 DEG C -5 DEG C, such as freeze tunnel temperature
Degree is less than -30 DEG C, ice model tank normal-temperature water；
(62) ice film, is done：The hot pickled mustard tube block picked out from freeze tunnel discharging opening is directly placed into and fills the ice that temperature is less than 4 DEG C
In water receptacle, the time is the 1-3 seconds, allows hot pickled mustard tube block surface to have crystal bright-ness, that is, carries out ice film.
A kind of processing technology of the quick-frozen hot pickled mustard tube of the present invention, quick-frozen hot pickled mustard tube keep tuber mustard raw material with low temperature regime completely
Quality, without that by any preservative or additive, the nutrition in raw hot pickled mustard tube will not be lost in quick-frozen transport, was both retained
The genuineness of hot pickled mustard tube, product is again facilitated to store and transport.The condition of miscellaneous bacteria infection, obtained production are eliminated in process
Product had both met pollution-free food hygienic requirements, solved the problems, such as hot pickled mustard tube again in the storage under requiring that never degenerates, transport and sale.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modification, equivalent substitution or improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (4)
1. a kind of processing technology of quick-frozen hot pickled mustard tube, it is characterised in that comprise the following steps：Chosen including hot pickled mustard tube block, sterilize, be quick-frozen
Process；Specific method is as follows：
(1) hot pickled mustard tube is chosen：
(11), picking of raw material：Rotten nothing, no disease and pests harm, the hot pickled mustard tube without heterochromatic scabbing is chosen to be used as and process raw material；
(12), cut end, segment, die sinking：The root of hot pickled mustard tube is cut off, untill being switched to without hollow and white meat；After cut end
Hot pickled mustard tube is cut into hot pickled mustard tube section；Depressed with grinding tool from the direction vertical with section, hot pickled mustard tube section in grinding tool is struck down；
(2) saline sook color protection：The hot pickled mustard tube that bubbling -cleaning is crossed is put into color protection in salt solution；
(3) bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by hot pickled mustard tube block surface impurity, and drag in rinse bath and float
Foreign matter and impurity；
(4) sterilize：
(41), decoction is sterilized：The solution immersion that the qualified product of go-on-go is 200ppm with chlorinty was sterilized no less than 10 minutes,
Effective chlorine density is monitored at any time and keeps 200ppm；Total number of bacteria≤100000cfu/g of product after sterilization, coliform≤
30MPN/100g；
(42), blanching is sterilized：Belt blanching machine is used, with the blanching of blanching pond, more than 98 DEG C of water temperature, the blanching time is 50-
55 seconds, further sterilization；
(43), normal temperature cleans：Clean and cool down hot pickled mustard tube block, being cleaned again with normal-temperature water by the hot pickled mustard tube block in blanching pond, with normal
Warm pond cleaning, is washed off the chlorine of residual, is defined by the smell that can't smell chlorine；
(5) draining, is vibrated, starts mechanical air blast and vibration draining equipment, carries out vibration draining；
(6) it is quick-frozen：The IQF during the time within subzero less than 25 DEG C and 15 minutes；
(61), frozen water cooling is quick-frozen：Using fluidization instant freezer, water temperature is selected according to the freeze tunnel temperature of fluidization instant freezer
Fixed, as freeze tunnel temperature is higher than -30 DEG C, ice model tank will freeze, and cryogenic temperature is controlled at 0 DEG C -5 DEG C, such as freeze tunnel temperature
Less than -30 DEG C, ice model tank normal-temperature water；
(62) ice film, is done：The hot pickled mustard tube block picked out from freeze tunnel discharging opening is directly placed into and fills frozen water appearance of the temperature less than 4 DEG C
In device, the time is the 1-3 seconds, allows hot pickled mustard tube block surface to have crystal bright-ness, that is, carries out ice film.
A kind of 2. processing technology of quick-frozen hot pickled mustard tube according to claim 1, it is characterised in that：Packaged product is put
Enter and refrigerated in -18 DEG C of freezers, empty storehouse is kept cleaning with hypochlorite disinfectant, after product puts storehouse into, storehouse temperature keeps -18
℃；Consuming point is preserved and delivered to after packaging under the conditions of subzero less than 18 DEG C of continuous low temperature.
A kind of 3. processing technology of quick-frozen hot pickled mustard tube according to claim 1, it is characterised in that：The salt solution include salt,
Alum and water；The mass ratio of the salt, alum and water is 100:3:0.2.
A kind of 4. processing technology of quick-frozen hot pickled mustard tube according to claim 1, it is characterised in that：Product counting pack when according to
Indicate quantity and count pack；Under vacuum 0.90Mpa, bag mouth sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711322326.6A CN107801956A (en) | 2017-12-12 | 2017-12-12 | A kind of processing technology of quick-frozen hot pickled mustard tube |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711322326.6A CN107801956A (en) | 2017-12-12 | 2017-12-12 | A kind of processing technology of quick-frozen hot pickled mustard tube |
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| CN107801956A true CN107801956A (en) | 2018-03-16 |
Family
ID=61579911
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| CN201711322326.6A Pending CN107801956A (en) | 2017-12-12 | 2017-12-12 | A kind of processing technology of quick-frozen hot pickled mustard tube |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463690A (en) * | 2019-01-23 | 2019-03-15 | 余姚市小曹娥镇北酱菜厂 | Honey hot pickled mustard tuber and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696746A (en) * | 2012-06-23 | 2012-10-03 | 罗平县阳洋黄姜有限公司 | Technique for quick-frozen gingers |
| CN104542921A (en) * | 2014-12-24 | 2015-04-29 | 安徽东宝食品有限公司 | Processing technology for quick-frozen green sword beans |
-
2017
- 2017-12-12 CN CN201711322326.6A patent/CN107801956A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696746A (en) * | 2012-06-23 | 2012-10-03 | 罗平县阳洋黄姜有限公司 | Technique for quick-frozen gingers |
| CN104542921A (en) * | 2014-12-24 | 2015-04-29 | 安徽东宝食品有限公司 | Processing technology for quick-frozen green sword beans |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109463690A (en) * | 2019-01-23 | 2019-03-15 | 余姚市小曹娥镇北酱菜厂 | Honey hot pickled mustard tuber and preparation method thereof |
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Application publication date: 20180316 |
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