CN108703333A - A kind of production method of frozen taro - Google Patents
A kind of production method of frozen taro Download PDFInfo
- Publication number
- CN108703333A CN108703333A CN201810428480.XA CN201810428480A CN108703333A CN 108703333 A CN108703333 A CN 108703333A CN 201810428480 A CN201810428480 A CN 201810428480A CN 108703333 A CN108703333 A CN 108703333A
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- Prior art keywords
- taro
- frozen
- temperature
- production method
- quick
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of production methods of frozen taro.The technique is on the basis of improving process safety and serialization, quick-freezing fresh-keeping is carried out to taro using the method for bacteria reducing early period, continuous type steam boiling, sterile cold front heavy rain and individual quick freezing, the quality of frozen taro is improved, frozen taro obtained is non-aging, be unlikely to deteriorate, institutional framework is intact, easily cooked.
Description
Technical field
The present invention relates to a kind of agro-processing technologies, more particularly to a kind of production method of frozen taro.
Background technology
Taro category Alismatales, Araeceae, also known as green taro, taro, are a kind of perennial tuberous plants.India is originated in,
In China, Pearl River Delta and Taiwan Province's plantation are most, and the Yangtze river basin is taken second place, also there are plantation in other provinces and cities.Albumen is rich in taro
The Multiple components such as matter, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, niacin, vitamin C, B family vitamin, saponin, minerals；
In minerals contained by taro, the content of fluorine is higher, and the preventing decayed tooth that has the function of cleaning the teeth takes care of one's teeth；Taro contains a kind of mucus
Albumen can generate immunoglobulin or antibody globulin after being absorbed by the body, the resistance of body can be improved, therefore Chinese medicine is recognized
It can detoxify for taro, the carbuncle swells poison pain to human body, which includes cancer poison, inhibition resolution effect, can be used to anti-curing oncoma and scrofula
Etc. illnesss；Taro is basic food, can neutralize the acidic materials accumulated in vivo, adjusts the acid-base balance of human body, generates beauty and supports
The effect of face, pitch-black hair may further be used to prevention hyperchlorhydria；Taro contains abundant mucus saponin and lot of trace member
Element can help body to correct physically different caused by microelement deficiencies, while can improve a poor appetite, and help digest, therefore Chinese medicine is recognized
It can tonifying middle-Jiao and Qi for taro.Dasheen nutrient is abundant delicious and has various health care functions, is liked by broad masses.
There are many kinds of classes for the converted products of taro at present, there is taro powder, taro mud filling, taro item, peeling taro and taro fourth
Etc..With the quickening pace of modern life, people prefer the semi-finished product that boils, and frozen taro fourth or taro item will increasingly
Concerned and favor.Traditional taro fourth processing technology for quickly freezing and refreshing, including peeling, stripping and slicing, boiling, nature or artificial cooling,
Low-temperature quick-freezing, packaging, cryopreservation.The technology can be fresh-keeping to taro progress in certain degree, is susceptible to because of starch
Aging and be not easy to be cooked, microbial contamination and it is rotten the problems such as.
Invention content
It is an object of the invention to：In view of the above problems, it is non-aging, not variable to provide a kind of taro by the present invention
The production method of matter, institutional framework a kind of frozen taro that is intact, being easily cooked.
The present invention is achieved by the following technical solutions：
A kind of production method of frozen taro, includes the following steps：
(1) raw material is selected, is cleaned：The fresh taro for selecting epidermis intact, the impurity on fresh taro surface is cleaned with hairbrush, is obtained
To clean taro；
(2) it sterilizes：Clean taro is put into immersion 10min~15min sterilizings in thimerosal, obtains sterilizing taro；
(3) vapour cooking：Sterilizing taro is put into steaming 5min~8min on tunnel precooker, vapor (steam) temperature is 90 DEG C~95 DEG C,
Obtain the taro of preliminary treatment；
(4) cooling：The taro of preliminary treatment is put under conditions of temperature is 5 DEG C~8 DEG C and carries out being cooled to 17 DEG C, is cooled down
Taro；
(5) quick-frozen：By cooling taro under conditions of temperature≤- 22 DEG C quick-frozen 25min~30min to get the quick-frozen taro
Head.
Preferably, clean taro is put into immersion 12min sterilizings in thimerosal in the step (2), is gone out
Bacterium taro.
Preferably, sterilizing taro being put on tunnel precooker in the step (3) and steams 6min, vapor (steam) temperature is 92 DEG C,
Obtain the taro of preliminary treatment.
Preferably, the taro of preliminary treatment is put under conditions of temperature is 7 DEG C in the step (4) and is cooled to
17 DEG C, obtain cooling taro.
Preferably, in the step (5) by cooling taro under conditions of temperature≤- 22 DEG C quick-frozen 28min to get
The frozen taro.
The beneficial effects of the invention are as follows：Compared with traditional diamond-making technique, frozen taro of the invention sells lover, ensure that production
Product be unlikely to deteriorate it is mouldy, it is safe；The aging unobvious of taro starch, and original knot of tissue can have been preferably kept
Structure, it is easily cooked, it is good in taste.
Specific implementation mode
With reference to embodiment, invention is further explained.
Embodiment 1
A kind of production method of frozen taro, includes the following steps：
(1) raw material is selected, is cleaned：The fresh taro for selecting epidermis intact, the impurity on fresh taro surface is cleaned with hairbrush, is obtained
To clean taro；
(2) it sterilizes：Clean taro is put into immersion 10min sterilizings in thimerosal, obtains sterilizing taro；
(3) vapour cooking：Sterilizing taro is put on tunnel precooker and steams 5min, vapor (steam) temperature is 90 DEG C, obtains preliminary treatment
Taro；
(4) cooling：The taro of preliminary treatment is put under conditions of temperature is 5 DEG C and carries out being cooled to 17 DEG C, obtains cooling taro
Head；
(5) quick-frozen：By cooling taro under conditions of temperature≤- 22 DEG C quick-frozen 25min to get the frozen taro.
Embodiment 2
A kind of production method of frozen taro, includes the following steps：
(1) raw material is selected, is cleaned：The fresh taro for selecting epidermis intact, the impurity on fresh taro surface is cleaned with hairbrush, is obtained
To clean taro；
(2) it sterilizes：Clean taro is put into immersion 15min sterilizings in thimerosal, obtains sterilizing taro；
(3) vapour cooking：Sterilizing taro is put on tunnel precooker and steams 8min, vapor (steam) temperature is 95 DEG C, obtains preliminary treatment
Taro；
(4) cooling：The taro of preliminary treatment is put under conditions of temperature is 8 DEG C and carries out being cooled to 17 DEG C, obtains cooling taro
Head；
(5) quick-frozen：By cooling taro under conditions of temperature≤- 22 DEG C quick-frozen 30min to get the frozen taro.
Embodiment 3
A kind of production method of frozen taro, includes the following steps：
(1) raw material is selected, is cleaned：The fresh taro for selecting epidermis intact, the impurity on fresh taro surface is cleaned with hairbrush, is obtained
To clean taro；
(2) it sterilizes：Clean taro is put into immersion 12min sterilizings in thimerosal, obtains sterilizing taro；
(3) vapour cooking：Sterilizing taro is put on tunnel precooker and steams 6min, vapor (steam) temperature is 92 DEG C, obtains preliminary treatment
Taro；
(4) cooling：The taro of preliminary treatment is put under conditions of temperature is 7 DEG C and carries out being cooled to 17 DEG C, obtains cooling taro
Head；
(5) quick-frozen：By cooling taro under conditions of temperature≤- 22 DEG C quick-frozen 28min to get the frozen taro.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (5)
1. a kind of production method of frozen taro, which is characterized in that include the following steps：
(1) raw material is selected, is cleaned：The fresh taro for selecting epidermis intact, the impurity on fresh taro surface is cleaned with hairbrush, is obtained
To clean taro；
(2) it sterilizes：Clean taro is put into immersion 10min~15min sterilizings in thimerosal, obtains sterilizing taro；
(3) vapour cooking：Sterilizing taro is put into steaming 5min~8min on tunnel precooker, vapor (steam) temperature is 90 DEG C~95 DEG C,
Obtain the taro of preliminary treatment；
(4) cooling：The taro of preliminary treatment is put under conditions of temperature is 5 DEG C~8 DEG C and carries out being cooled to 17 DEG C, is cooled down
Taro；
(5) quick-frozen：By cooling taro under conditions of temperature≤- 22 DEG C quick-frozen 25min~30min to get the quick-frozen taro
Head.
2. the production method of frozen taro according to claim 1, which is characterized in that in the step (2) by clean
Taro is put into immersion 12min sterilizings in thimerosal, obtains sterilizing taro.
3. the production method of frozen taro according to claim 1, which is characterized in that will sterilize taro in the step (3)
Head, which is put on tunnel precooker, steams 6min, and vapor (steam) temperature is 92 DEG C, obtains the taro of preliminary treatment.
4. the production method of frozen taro according to claim 1, which is characterized in that will tentatively locate in the step (4)
The taro of reason is put under conditions of temperature is 7 DEG C and carries out being cooled to 17 DEG C, obtains cooling taro.
5. the production method of frozen taro according to claim 1, which is characterized in that will be cooling in the step (5)
Taro under conditions of temperature≤- 22 DEG C quick-frozen 28min to get the frozen taro.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810428480.XA CN108703333A (en) | 2018-05-07 | 2018-05-07 | A kind of production method of frozen taro |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810428480.XA CN108703333A (en) | 2018-05-07 | 2018-05-07 | A kind of production method of frozen taro |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108703333A true CN108703333A (en) | 2018-10-26 |
Family
ID=63867756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810428480.XA Withdrawn CN108703333A (en) | 2018-05-07 | 2018-05-07 | A kind of production method of frozen taro |
Country Status (1)
| Country | Link |
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| CN (1) | CN108703333A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393294A (en) * | 2018-12-13 | 2019-03-01 | 扬州大学 | A kind of new method that taro steams, boils |
| CN113383924A (en) * | 2021-07-09 | 2021-09-14 | 江西农业大学 | Quick-frozen taro rich in resistant starch and preparation method thereof |
Citations (1)
| 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 |
-
2018
- 2018-05-07 CN CN201810428480.XA patent/CN108703333A/en not_active Withdrawn
Patent Citations (1)
| 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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393294A (en) * | 2018-12-13 | 2019-03-01 | 扬州大学 | A kind of new method that taro steams, boils |
| CN113383924A (en) * | 2021-07-09 | 2021-09-14 | 江西农业大学 | Quick-frozen taro rich in resistant starch and preparation method thereof |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181026 |