CN107912525A - A kind of production technology of quick-frozen gumbo - Google Patents
A kind of production technology of quick-frozen gumbo Download PDFInfo
- Publication number
- CN107912525A CN107912525A CN201711322337.4A CN201711322337A CN107912525A CN 107912525 A CN107912525 A CN 107912525A CN 201711322337 A CN201711322337 A CN 201711322337A CN 107912525 A CN107912525 A CN 107912525A
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- CN
- China
- Prior art keywords
- gumbo
- frozen
- quick
- temperature
- blanching
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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
-
- 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
Abstract
The invention belongs to agriculture field of deep, more particularly to a kind of production technology of quick-frozen gumbo.A kind of production technology of quick-frozen gumbo of the present invention, quick-frozen gumbo keeps the quality of fresh gumbo raw material with low temperature regime completely, without by any preservative or additive, the nutrition in raw gumbo will not be lost in quick-frozen transport, not only the genuineness of gumbo had been remained, but also has facilitated product to store and transport.The condition of miscellaneous bacteria infection is eliminated in process, obtained product had not only met pollution-free food hygienic requirements, but also solved the problems, such as gumbo 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 production technology of quick-frozen gumbo.
Background technology
Gumbo, stem cylinder, sparsely grow dissipate thorn.Leaf palmate, sliver is wealthy to narrow, and stipule is linear, by thin bristle.Hua Dan is born in leaf
Between armpit, bennet is dredged bell by rough bristle, squamella；Calyx is bell, close by starlike down；Flower yellow, inner face base portion purple, capsule
Fruit tubular steeple shape, seed is spherical, has nerville line.Gumbo, is known as the title of vegetables king, there is high economic use and edible equivalence
Value.Supply exceed demand for gumbo on gumbo harvest season local market, and dull season is in short supply.Not to mention gumbo is transported at a distance
Meet consumer need in the market inside and outside the province, there are fresh-keeping the problem of guaranteeing the quality.The advance of fruits and vegetables Technique of Speed Freezing is no dirt
Contaminate and can preferably keep its original quality for long periods again.Therefore to the quick-freezing fresh-keeping of gumbo, there is 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 production technology of quick-frozen gumbo so that gumbo
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 production technology of quick-frozen gumbo, bag
Include following steps：Choose, sterilize, frozen step including gumbo block；Specific method is as follows：
(1) gumbo block is chosen：
(11), picking of raw material：Choose without rotting, no disease and pests harm, without heterochromatic scabbing, without the gumbo of elegant head be used as and add
Work raw material；
(12), raw material cuts root, deburring：
The gumbo of more than 5cm is with stainless steel knife along more than excision gumbo calyx cannot eating below the black line of calyx
Handle, not deburring；The gumbo of below 5cm is with being switched to above black line, then is repaiied with edge iron and remove black line；Cutting the product after root, deburring will
Vertical smooth, the gumbo seed of no black line, notch is asked not leak outside；
(13), bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by gumbo block surface impurity, and drag for rinse bath
The foreign matter and impurity of interior floating；
(2) sterilize,
(21), liquid is sterilized：The solution immersion that the product of sorting qualification is 200ppm with chlorinty is no less than 10 minutes
Sterilization, monitors effective chlorine density and keeps 200ppm at any time；Total number of bacteria≤100000cfu/g of product, coliform after sterilization
Group≤30MPN/100g；
(22), 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
60-90 seconds, further sterilization；
(23), room temperature cleans：Clean and cool down gumbo block, being cleaned again with normal-temperature water by the gumbo block in blanching pond,
Cleaned with room temperature pond, wash remaining chlorine off, be subject to the smell that can't smell chlorine；
(24), draining is vibrated, starts mechanical air blast and vibration draining equipment, carries out vibration draining；
(3) it is quick-frozen：The rapid freezing during the time within subzero less than 25 DEG C and 15 minutes,
(31), 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；
(32), ice film is done：The gumbo block picked out from freeze tunnel discharge port is directly placed into and fills the ice that temperature is less than 4 DEG C
In water container, the time is 1-3 seconds, allows gumbo block surface to have crystal bright-ness, that is, carries out ice film.
As the further optimization of such scheme, packaged product is put into -18 DEG C of freezers and is 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 production technology of quick-frozen gumbo of the invention a kind of has the beneficial effect that：
(1) production technology of a kind of quick-frozen gumbo of the invention, quick-frozen gumbo keep fresh gumbo with low temperature regime completely
The quality of raw material, without that by any preservative or additive, the nutrition in raw gumbo will not be lost in quick-frozen transport, both
The genuineness of gumbo is remained, and facilitates product to store and transport.The condition of miscellaneous bacteria infection is eliminated in process, is obtained
Product not only met pollution-free food hygienic requirements, but also solve gumbo and being asked in the storage under requiring that never degenerates, transport and sale
Topic.
(2) production technology of a kind of quick-frozen gumbo 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 into
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, to the present invention into
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 limiting the scope of the invention.
A kind of production technology of quick-frozen gumbo, includes the following steps：Choose, sterilize, frozen step including gumbo block；Specifically
Method is as follows：
(1) gumbo block is chosen：
(11), picking of raw material：Choose without rotting, no disease and pests harm, without heterochromatic scabbing, without the gumbo of elegant head be used as and add
Work raw material；
(12), raw material cuts root, deburring：
The gumbo of more than 5cm is with stainless steel knife along more than excision gumbo calyx cannot eating below the black line of calyx
Handle, not deburring；The gumbo of below 5cm is with being switched to above black line, then is repaiied with edge iron and remove black line；Cutting the product after root, deburring will
Vertical smooth, the gumbo seed of no black line, notch is asked not leak outside；
(13), bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by gumbo block surface impurity, and drag for rinse bath
The foreign matter and impurity of interior floating；
(2) sterilize,
(21), liquid is sterilized：The solution immersion that the product of sorting qualification is 200ppm with chlorinty is no less than 10 minutes
Sterilization, monitors effective chlorine density and keeps 200ppm at any time；Total number of bacteria≤100000cfu/g of product, coliform after sterilization
Group≤30MPN/100g；
(22), 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
60-90 seconds, further sterilization；
(23), room temperature cleans：Clean and cool down gumbo block, being cleaned again with normal-temperature water by the gumbo block in blanching pond,
Cleaned with room temperature pond, wash remaining chlorine off, be subject to the smell that can't smell chlorine；
(24), draining is vibrated, starts mechanical air blast and vibration draining equipment, carries out vibration draining；
(3) it is quick-frozen：The rapid freezing during the time within subzero less than 25 DEG C and 15 minutes,
(31), 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；
(32), ice film is done：The gumbo block picked out from freeze tunnel discharge port is directly placed into and fills the ice that temperature is less than 4 DEG C
In water container, the time is 1-3 seconds, allows gumbo block surface to have crystal bright-ness, that is, carries out ice film.
As the further optimization of such scheme, packaged product is put into -18 DEG C of freezers and is 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.
A kind of production technology of quick-frozen gumbo of the present invention, quick-frozen gumbo keep fresh gumbo raw material with low temperature regime completely
Quality, without that by any preservative or additive, the nutrition in raw gumbo will not be lost in quick-frozen transport, was both retained
The genuineness of gumbo, and facilitate product to store and transport.The condition of miscellaneous bacteria infection, obtained production are eliminated in process
Product had not only met pollution-free food hygienic requirements, but also solved the problems, such as gumbo 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 all be included in the protection scope of the present invention.
Claims (2)
1. a kind of production technology of quick-frozen gumbo, it is characterised in that include the following steps：Chosen including gumbo block, sterilize, is quick-frozen
Process；Specific method is as follows：
(1) gumbo block is chosen：
(11), picking of raw material：Choose without rot, no disease and pests harm, without heterochromatic scabbing, without elegant head gumbo as processing original
Material；
(12), raw material cuts root, deburring：
The gumbo of more than 5cm cuts off the handle that cannot be eaten more than gumbo calyx with the black line lower section of stainless steel knife along calyx, no
Deburring；The gumbo of below 5cm is with being switched to above black line, then is repaiied with edge iron and remove black line；
(13), bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by gumbo block surface impurity, and drag for drift in rinse bath
Floating foreign matter and impurity；
(2) sterilize,
(21), liquid is sterilized：The solution immersion that the product of sorting qualification 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；
(22), 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 60-
90 seconds, further sterilization；
(23), room temperature cleans：Clean and cool down gumbo block, being cleaned again with normal-temperature water by the gumbo block in blanching pond, with normal
The cleaning of warm pond, washes remaining chlorine off, is subject to the smell that can't smell chlorine；
(24), draining is vibrated, starts mechanical air blast and vibration draining equipment, carries out vibration draining；
(3) it is quick-frozen：The rapid freezing during the time within subzero less than 25 DEG C and 15 minutes,
(31), 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；
(32), ice film is done：The gumbo block picked out from freeze tunnel discharge port is directly placed into and fills frozen water appearance of the temperature less than 4 DEG C
In device, the time is 1-3 seconds, allows gumbo block surface to have crystal bright-ness, that is, carries out ice film.
A kind of 2. production technology of quick-frozen gumbo 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711322337.4A CN107912525A (en) | 2017-12-12 | 2017-12-12 | A kind of production technology of quick-frozen gumbo |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711322337.4A CN107912525A (en) | 2017-12-12 | 2017-12-12 | A kind of production technology of quick-frozen gumbo |
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| CN107912525A true CN107912525A (en) | 2018-04-17 |
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| CN201711322337.4A Pending CN107912525A (en) | 2017-12-12 | 2017-12-12 | A kind of production technology of quick-frozen gumbo |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640788A (en) * | 2012-04-25 | 2012-08-22 | 浙江佳伊乐食品有限公司 | Processing method of nutritional frozen Hibiscus esculentus slice |
| CN102696746A (en) * | 2012-06-23 | 2012-10-03 | 罗平县阳洋黄姜有限公司 | Technique for quick-frozen gingers |
| CN105053165A (en) * | 2015-08-04 | 2015-11-18 | 哈尔滨绿园蔬菜种植加工专业合作社 | Preparation method of quick-frozen Hibiscus esculentus |
| CN105192052A (en) * | 2015-10-23 | 2015-12-30 | 宁夏天瑞产业集团现代农业有限公司 | Preparation method for quick-frozen okra |
| CN105767687A (en) * | 2014-12-25 | 2016-07-20 | 安徽东宝食品有限公司 | Processing technology of quick-frozen okra |
-
2017
- 2017-12-12 CN CN201711322337.4A patent/CN107912525A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640788A (en) * | 2012-04-25 | 2012-08-22 | 浙江佳伊乐食品有限公司 | Processing method of nutritional frozen Hibiscus esculentus slice |
| CN102696746A (en) * | 2012-06-23 | 2012-10-03 | 罗平县阳洋黄姜有限公司 | Technique for quick-frozen gingers |
| CN105767687A (en) * | 2014-12-25 | 2016-07-20 | 安徽东宝食品有限公司 | Processing technology of quick-frozen okra |
| CN105053165A (en) * | 2015-08-04 | 2015-11-18 | 哈尔滨绿园蔬菜种植加工专业合作社 | Preparation method of quick-frozen Hibiscus esculentus |
| CN105192052A (en) * | 2015-10-23 | 2015-12-30 | 宁夏天瑞产业集团现代农业有限公司 | Preparation method for quick-frozen okra |
Non-Patent Citations (2)
| Title |
|---|
| 王陈等: "黄秋葵速冻加工技术规程", 《农村经济与科技》 * |
| 黄绍力等: "黄秋葵速冻保鲜研究", 《保鲜与加工》 * |
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| PB01 | Publication | ||
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Application publication date: 20180417 |