CN108029747A - A kind of processing technology of quick-frozen carrot - Google Patents
A kind of processing technology of quick-frozen carrot Download PDFInfo
- Publication number
- CN108029747A CN108029747A CN201711322313.9A CN201711322313A CN108029747A CN 108029747 A CN108029747 A CN 108029747A CN 201711322313 A CN201711322313 A CN 201711322313A CN 108029747 A CN108029747 A CN 108029747A
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- CN
- China
- Prior art keywords
- carrot
- frozen
- quick
- temperature
- water
- Prior art date
- 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
- 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
- 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
-
- 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
- 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
Abstract
The invention belongs to agriculture field of deep, more particularly to a kind of processing technology of quick-frozen carrot.A kind of processing technology of quick-frozen carrot of the present invention, quick-frozen carrot keeps the quality of fresh carrot raw material with low temperature regime completely, without by any preservative or additive, the nutrition in raw carrot will not be lost in quick-frozen transport, not only the genuineness of carrot 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 carrot 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 carrot.
Background technology
Carrot is crisp delicious, the full of nutrition homely vegetables of a germplasm, is known as the title of " glabrousleaf asiabell root ".Carrot is rich in sugar
The nutritional ingredients such as class, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron.Carrot
Supply exceed demand for carrot on harvest season local market, and dull season is in short supply.Not to mention carrot is transported to province at a distance
Inside and outside in the market meets consumer need, and there are fresh-keeping the problem of guaranteeing the quality.The advance of fruits and vegetables Technique of Speed Freezing be it is pollution-free and
Its original quality can preferably be kept for long periods again.Therefore to the quick-freezing fresh-keeping of carrot, 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 processing technology of quick-frozen carrot so that Hu Luo
Foretell the long period storage 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 carrot,
Include the following steps：Choose, sterilize, frozen step including carrot block；Specific method is as follows：
(1) carrot is chosen：
(11), picking of raw material：Rotten nothing, no disease and pests harm, the carrot without heterochromatic scabbing is chosen to be used as and process raw material；
(12), cut end, segment, die sinking：The root of carrot is cut off；Carrot after cut end is cut into carrot section；With mill
Have from the direction vertical with section and depress, carrot section in grinding tool is struck down；
(2) saline sook color protection：The carrot that bubbling -cleaning is crossed is put into color protection in brine；
(3) bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by carrot block surface impurity, and drag for rinse bath
The foreign matter and impurity of interior floating；
(4) sterilize：
(41), 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；
(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), room temperature cleans：Clean and cool down carrot block, the carrot block by blanching pond is clear with normal-temperature water again
Wash, cleaned with room temperature pond, wash remaining chlorine off, be subject to 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 rapid freezing 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 carrot block picked out from freeze tunnel discharge port is directly placed into and fills temperature less than 4 DEG C
In frozen water container, the time is 1-3 seconds, allows carrot block surface to have crystal bright-ness, that is, carries out ice film.
As the further optimization of such scheme, the brine 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 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 processing technology of quick-frozen carrot of the invention a kind of has the beneficial effect that：
(1) processing technology of a kind of quick-frozen carrot of the invention, quick-frozen carrot keep fresh Hu with low temperature regime completely
The quality of radish raw material, without by any preservative or additive, the battalion in raw carrot will not be lost in quick-frozen transport
Support, not only remained the genuineness of carrot, but also facilitate product to store and transport.The bar of miscellaneous bacteria infection is eliminated in process
Part, obtained product had not only met pollution-free food hygienic requirements, but solve carrot never degenerate require under storage, transport and
The problem of sale.
(2) processing technology of a kind of quick-frozen carrot of the invention of the invention, quick-frozen technique are easy to standardize, are adapted to greatly
The quick-frozen storage transport of scale.To improving Competitive Products, effectively extend volume growth, promote interprise's intensive management and technology
Progress 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.
Embodiment 1
A kind of processing technology of quick-frozen carrot, includes the following steps：Choose, sterilize, frozen step including carrot block；Tool
Body method is as follows：
(1) carrot is chosen：
(11), picking of raw material：Rotten nothing, no disease and pests harm, the carrot without heterochromatic scabbing is chosen to be used as and process raw material；
(12), cut end, segment, die sinking：The root of carrot is cut off；Carrot after cut end is cut into carrot section；With mill
Have from the direction vertical with section and depress, carrot section in grinding tool is struck down；
(2) saline sook color protection：The carrot that bubbling -cleaning is crossed is put into color protection in brine；The matter of the salt, alum and water
Amount is than being 100:3:0.2.
(3) bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by carrot block surface impurity, and drag for rinse bath
The foreign matter and impurity of interior floating；
(4) sterilize：
(41), 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；
(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), room temperature cleans：Clean and cool down carrot block, the carrot block by blanching pond is clear with normal-temperature water again
Wash, cleaned with room temperature pond, wash remaining chlorine off, be subject to 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 rapid freezing 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 carrot block picked out from freeze tunnel discharge port is directly placed into and fills temperature less than 4 DEG C
In frozen water container, the time is 1-3 seconds, allows carrot block surface to have crystal bright-ness, that is, carries out ice film.
(7) when product counting packs pack is counted according to sign quantity；Under vacuum 0.90Mpa, bag mouth sealing.
Refrigerated in addition, packaged product is put into -18 DEG C of freezers, clear is kept with hypochlorite disinfectant to empty storehouse
Clean, after product puts storehouse into, storehouse temperature is kept for -18 DEG C；Preserve and send under the conditions of subzero less than 18 DEG C of continuous low temperature after packaging
To consuming point.
Embodiment 2
A kind of processing technology of quick-frozen carrot, includes the following steps：Choose, sterilize, frozen step including carrot block；Tool
Body method is as follows：
(1) carrot is chosen：
(11), picking of raw material：Rotten nothing, no disease and pests harm, the carrot without heterochromatic scabbing is chosen to be used as and process raw material；
(12), cut end, segment, die sinking：The root of carrot is cut off；Carrot after cut end is cut into carrot section；With mill
Have from the direction vertical with section and depress, carrot section in grinding tool is struck down；
(2) saline sook color protection：The carrot that bubbling -cleaning is crossed is put into color protection in brine；Wherein brine 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 carrot block surface impurity, and drag for rinse bath
The foreign matter and impurity of interior floating；
(4) sterilize：
(41), liquid is sterilized：The solution immersion that the product of sorting qualification is 200ppm with chlorinty is no less than 12 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；
(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), room temperature cleans：Clean and cool down carrot block, the carrot block by blanching pond is clear with normal-temperature water again
Wash, cleaned with room temperature pond, wash remaining chlorine off, be subject to 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 rapid freezing 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 carrot block picked out from freeze tunnel discharge port is directly placed into and fills temperature less than 4 DEG C
In frozen water container, the time is 1-3 seconds, allows carrot block surface to have crystal bright-ness, that is, carries out ice film.
A kind of processing technology of the quick-frozen carrot of the present invention, quick-frozen carrot keep fresh carrot with low temperature regime completely
The quality of raw material, without by any preservative or additive, the nutrition in raw carrot will not be lost in quick-frozen transport,
Not only the genuineness of carrot 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 carrot in never degenerate storage, transport and sale under requiring
The problem of.
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 (4)
1. a kind of processing technology of quick-frozen carrot, it is characterised in that include the following steps：Choose, sterilize including carrot block, speed
Freeze process；Specific method is as follows：
(1) carrot is chosen：
(11), picking of raw material：Rotten nothing, no disease and pests harm, the carrot without heterochromatic scabbing is chosen to be used as and process raw material；
(12), cut end, segment, die sinking：The root of carrot is cut off；Carrot after cut end is cut into carrot section；With grinding tool from
The direction pressure vertical with section, carrot section in grinding tool is struck down；
(2) saline sook color protection：The carrot that bubbling -cleaning is crossed is put into color protection in brine；
(3) bubbling -cleaning：Flowing water bubbling -cleaning, clear water spray, until can be by carrot block surface impurity, and drag for drift in rinse bath
Floating foreign matter and impurity；
(4) sterilize：
(41), 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；
(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), room temperature cleans：Clean and cool down carrot block, the carrot block by blanching pond is cleaned with normal-temperature water again, use
Room temperature pond is cleaned, and washes remaining chlorine off, is subject to 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 rapid freezing 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 carrot block picked out from freeze tunnel discharge port is directly placed into and fills the frozen water that temperature is less than 4 DEG C
In container, the time is 1-3 seconds, allows carrot block surface to have crystal bright-ness, that is, carries out ice film.
A kind of 2. processing technology of quick-frozen carrot 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 carrot according to claim 1, it is characterised in that：The brine 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 carrot according to claim 1, it is characterised in that：Product counting is pressed when packing
Sighting target registration gauge number packs；Under vacuum 0.90Mpa, bag mouth sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711322313.9A CN108029747A (en) | 2017-12-12 | 2017-12-12 | A kind of processing technology of quick-frozen carrot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711322313.9A CN108029747A (en) | 2017-12-12 | 2017-12-12 | A kind of processing technology of quick-frozen carrot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108029747A true CN108029747A (en) | 2018-05-15 |
Family
ID=62102316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711322313.9A Pending CN108029747A (en) | 2017-12-12 | 2017-12-12 | A kind of processing technology of quick-frozen carrot |
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| Country | Link |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1882249A (en) * | 2003-11-13 | 2006-12-20 | 株式会社日冷食品 | Frozen carrot |
| CN101574105A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Processing method for quick-freezing carrot |
| CN102696746A (en) * | 2012-06-23 | 2012-10-03 | 罗平县阳洋黄姜有限公司 | Technique for quick-frozen gingers |
| CN103564035A (en) * | 2012-08-08 | 2014-02-12 | 天津市傲绿农副产品集团股份有限公司 | Carrot quick-freezing process with variable quick-freezing speed |
| CN104351678A (en) * | 2014-11-17 | 2015-02-18 | 苏州大福外贸食品有限公司 | Processing method of semi-finished product quickly-frozen root vegetables |
| CN104542919A (en) * | 2014-12-25 | 2015-04-29 | 安徽东宝食品有限公司 | Processing process of quick-frozen carrot |
-
2017
- 2017-12-12 CN CN201711322313.9A patent/CN108029747A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1882249A (en) * | 2003-11-13 | 2006-12-20 | 株式会社日冷食品 | Frozen carrot |
| CN101574105A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Processing method for quick-freezing carrot |
| CN102696746A (en) * | 2012-06-23 | 2012-10-03 | 罗平县阳洋黄姜有限公司 | Technique for quick-frozen gingers |
| CN103564035A (en) * | 2012-08-08 | 2014-02-12 | 天津市傲绿农副产品集团股份有限公司 | Carrot quick-freezing process with variable quick-freezing speed |
| CN104351678A (en) * | 2014-11-17 | 2015-02-18 | 苏州大福外贸食品有限公司 | Processing method of semi-finished product quickly-frozen root vegetables |
| CN104542919A (en) * | 2014-12-25 | 2015-04-29 | 安徽东宝食品有限公司 | Processing process of quick-frozen carrot |
Non-Patent Citations (3)
| Title |
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| 孟楠等: "低糖胡萝卜脯的研制", 《农产品加工(学刊)》 * |
| 李占奎: "果蔬加工中变色原因及护色", 《河北农业科技》 * |
| 武治昌: "速冻胡萝卜加工工艺", 《蔬菜》 * |
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