CN108684810A - The processing method of quick-frozen yam betel - Google Patents
The processing method of quick-frozen yam betel Download PDFInfo
- Publication number
- CN108684810A CN108684810A CN201710215784.3A CN201710215784A CN108684810A CN 108684810 A CN108684810 A CN 108684810A CN 201710215784 A CN201710215784 A CN 201710215784A CN 108684810 A CN108684810 A CN 108684810A
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- CN
- China
- Prior art keywords
- yam betel
- betel
- yam
- iqf
- quick
- 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
-
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The processing method of the quick-frozen yam betel of the present invention, includes the following steps:Clean, peel, stripping and slicing, clean, dice, killing cyanines, cooling, IQF freeze, refrigerate, the advantage of the invention is that:In such a way that IQF freezes by fresh yam betel after water-removing it is quick-frozen live, allow yam betel that adfreezing is lyophilized, center product temperature is at -18 DEG C hereinafter, pathogen can not possibly be grown under freezing conditions in this way, yam betel can be preserved for a long time with this, can also preserve its nutritional ingredient.
Description
Technical field
The present invention relates to quick-frozen yam betel more particularly to the processing methods of quick-frozen yam betel.
Background technology
Yam betel likeness in form is oval, and the kind crust is coarse, cuts open and sees it, and interior is in betel nut line, and it is also known as " yam betels ", every year
The Waking of Insects (3rd solar term), time in the Spring Equinox start to plant, and when Frost's Descent can harvest, every plant of small taro for having unique female taro and differing in size, yam betel
The quite high quality vegetables of content of starch, meat is fine and smooth, has special flavor, and full of nutrition, containing crude protein, starch,
The multiple components such as multivitamin and inorganic salts have the effect of kidney, strengthening the spleen and stomach are supported in tonifying Qi, are both to make diet dessert, delicacies
Superior raw material, and be the nutrient excellent product to nourish the body, big clear tribute be classified as between the Qing Dynasty year, thus enjoy " royal tribute " it
Claim, and how to preserve the freshness of yam betel, make its resting period longer, while it is that we are existing not allow its nutritional ingredient loss again
In the problem faced, for this purpose, ad hoc meter speed freezes the processing method of yam betel.
Invention content
To overcome above-mentioned deficiency, the present invention provides the processing methods of quick-frozen yam betel.
The technical solution adopted by the present invention to solve the technical problems is:The processing method of quick-frozen yam betel, characterized in that
Include the following steps:
(1) it cleans:Fresh yam betel is removed into impurity, surface foul by cleaning machine;
(2) it peels:Yam betel after step (1) is cleaned removes epidermis, rots, spot;
(3) stripping and slicing:The yam betel 1/4 that step (2) has been cut to skin is cut;
(4) it cleans:The good yam betel of step (3) stripping and slicing is cleaned with circulating water;
(5) it dices:The cleaned yam betel block of step (4) is diced, size 0.8*0.8cm;
(6) cyanines are killed:The yam betel that step (5) has been diced is finished, the 〞 of fixation time >=100, fixing temperature >=96
℃;
(7) cooling:The yam betel quenching that step (6) is finished, allows its temperature≤30 DEG C;
(8) IQF freezes:The yam betel that step (7) has cooled down is freezed using IQF, -24 DEG C of IQF air themperatures or less are opened
Beginning freezes, and allows yam betel that adfreezing is lyophilized, center product temperature is at -18 DEG C or less;
(9) it refrigerates:Step (8) is put into -18 DEG C of freezers below by the yam betel that IQF freezes to refrigerate.
Described step (7) quenching is cooled down using air blower quenching or natural wind.
The advantage of the invention is that:In such a way that IQF freezes by fresh yam betel after water-removing it is quick-frozen live, allow Bin
Bulky taro is lyophilized adfreezing, center product temperature at -18 DEG C hereinafter, pathogen can not possibly be grown under freezing conditions in this way, can with this
It is prolonged to preserve yam betel, it can also preserve its nutritional ingredient.
Specific implementation mode:
With reference to embodiment to further detailed description of the present invention, embodiments of the present invention are not limited thereto.
Embodiment 1
The processing method of quick-frozen yam betel, includes the following steps:
(1) it cleans:Will be qualified through the residual detection of agriculture, select fresh, free of contamination yam betel to remove impurity, table by cleaning machine
Face foul;
(2) it peels:Yam betel after step (1) is cleaned removes epidermis, rots, spot;
(3) stripping and slicing:The yam betel 1/4 that step (2) has been cut to skin is cut;
(4) it cleans:The good yam betel of step (3) stripping and slicing is cleaned with circulating water;
(5) it dices:The cleaned yam betel block of step (4) is diced, size 0.8*0.8cm;
(6) cyanines are killed:The yam betel that step (5) has been diced is finished, the 〞 of fixation time >=100, fixing temperature >=96
℃;
(7) cooling:The yam betel quenching that step (6) is finished allows its temperature≤30 DEG C, quenching to use
Air blower quenching or natural wind cooling;
(8) IQF freezes:The yam betel that step (7) has cooled down is freezed using IQF, -24 DEG C of IQF air themperatures or less are opened
Beginning freezes, and allows yam betel that adfreezing is lyophilized, center product temperature is at -18 DEG C or less;
(9) it refrigerates:Step (8) is put into -18 DEG C of freezers below by the yam betel that IQF freezes to refrigerate.
Hazard analysis job note (yam betel)
Claims (2)
1. the processing method of quick-frozen yam betel, characterized in that include the following steps:
(1) it cleans:Fresh yam betel is removed into impurity, surface foul by cleaning machine;
(2) it peels:Yam betel after step (1) is cleaned removes epidermis, rots, spot;
(3) stripping and slicing:The yam betel 1/4 that step (2) has been cut to skin is cut;
(4) it cleans:The good yam betel of step (3) stripping and slicing is cleaned with circulating water;
(5) it dices:The cleaned yam betel block of step (4) is diced, size 0.8*0.8cm;
(6) cyanines are killed:The yam betel that step (5) has been diced is finished, the 〞 of fixation time >=100, fixing temperature >=96 DEG C;
(7) cooling:The yam betel quenching that step (6) is finished, allows its temperature≤30 DEG C;
(8) IQF freezes:The yam betel that step (7) has cooled down is freezed using IQF, -24 DEG C of IQF air themperatures or less start to freeze
Knot allows yam betel that adfreezing is lyophilized, and center product temperature is at -18 DEG C or less;
(9) it refrigerates:Step (8) is put into -18 DEG C of freezers below by the yam betel that IQF freezes to refrigerate.
2. the processing method of quick-frozen yam betel according to claim 1, it is characterized in that:Described step (7) quenching,
It is cooled down using air blower quenching or natural wind.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710215784.3A CN108684810A (en) | 2017-04-04 | 2017-04-04 | The processing method of quick-frozen yam betel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710215784.3A CN108684810A (en) | 2017-04-04 | 2017-04-04 | The processing method of quick-frozen yam betel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108684810A true CN108684810A (en) | 2018-10-23 |
Family
ID=63842602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710215784.3A Pending CN108684810A (en) | 2017-04-04 | 2017-04-04 | The processing method of quick-frozen yam betel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108684810A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524366A (en) * | 2012-02-10 | 2012-07-04 | 漳州明德食品有限公司 | Method for manufacturing quick-frozen taros |
| CN104543858A (en) * | 2014-12-25 | 2015-04-29 | 安徽东宝食品有限公司 | Quick-frozen steamed sweet potato processing technology |
-
2017
- 2017-04-04 CN CN201710215784.3A patent/CN108684810A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524366A (en) * | 2012-02-10 | 2012-07-04 | 漳州明德食品有限公司 | Method for manufacturing quick-frozen taros |
| CN104543858A (en) * | 2014-12-25 | 2015-04-29 | 安徽东宝食品有限公司 | Quick-frozen steamed sweet potato processing technology |
Non-Patent Citations (1)
| Title |
|---|
| 本刊编辑部: "槟榔芋（香芋）深加工系列产品开发", 《发明与创新》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181023 |
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| RJ01 | Rejection of invention patent application after publication |