CN110754637A - Production process of quick-frozen persimmon pulp - Google Patents
Production process of quick-frozen persimmon pulp Download PDFInfo
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- CN110754637A CN110754637A CN201911041480.5A CN201911041480A CN110754637A CN 110754637 A CN110754637 A CN 110754637A CN 201911041480 A CN201911041480 A CN 201911041480A CN 110754637 A CN110754637 A CN 110754637A
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- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 72
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 244000236655 Diospyros kaki Species 0.000 title claims abstract 10
- 241000723267 Diospyros Species 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 230000001953 sensory effect Effects 0.000 claims abstract description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000012546 transfer Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 238000002156 mixing Methods 0.000 claims description 33
- 238000007710 freezing Methods 0.000 claims description 21
- 238000004537 pulping Methods 0.000 claims description 19
- 238000011049 filling Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 17
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 239000008213 purified water Substances 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 9
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 6
- 230000002159 abnormal effect Effects 0.000 claims description 6
- 239000000498 cooling water Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002372 labelling Methods 0.000 claims description 6
- 238000011068 loading method Methods 0.000 claims description 6
- 238000012946 outsourcing Methods 0.000 claims description 6
- 238000005192 partition Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 238000004887 air purification Methods 0.000 claims description 3
- 229910021529 ammonia Inorganic materials 0.000 claims description 3
- 230000001276 controlling effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000013622 meat product Nutrition 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 231100000331 toxic Toxicity 0.000 claims description 3
- 230000002588 toxic effect Effects 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000210 effect on cough Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 244000055850 Diospyros virginiana Species 0.000 description 27
- 239000007788 liquid Substances 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000011508 Diospyros virginiana Nutrition 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000012937 correction Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000792913 Ebenaceae Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production process of quick-frozen persimmon pulp, which comprises the following steps: checking and accepting raw materials: iced persimmons (not sugared) are used as production raw materials; the size of the peeled persimmons is not limited; the acceptance requirements meet the relevant requirements of the Q/BDMY 0001S-2016 standard of quick-frozen instant persimmons (iced persimmons); sensory: the quick-frozen instant persimmons are golden yellow in color, free of mildew, rot, peculiar smell and foreign impurities; specification: the size is not limited; before delivery, workers check whether the packaging bags containing the quick-frozen persimmons have bag expansion phenomena or not, observe whether the quick-frozen persimmons have browning phenomena or not, if the conditions do not occur, the quick-frozen persimmons can be delivered out of the warehouse, soft objects are paved on a transfer trolley during delivery, the bags containing the quick-frozen persimmons are prevented from being punctured, and the bags are lightly put according to light press and are stacked in order and are strictly prohibited to be thrown; the product has rich nutrition and good taste, has certain health promotion effect on cough, and is easy to transport and store for a long time.
Description
Technical Field
The invention relates to quick-frozen persimmon pulp, in particular to a production process of the quick-frozen persimmon pulp.
Background
The persimmon fruits of the persimmon plant of the Ebenaceae family are mainly grown in Guangxi, Sichuan and other places in China, the persimmon is rich in nutrition and contains abundant sugar, protein, vitamins and mineral substances, but the common persimmon has the defect that the common persimmon is single in eating method, difficult to store and easy to damage.
The existing jam such as strawberry jam is deeply loved by people, especially children are keen about the jam, but the existing jam has a single function, generally only plays a flavoring role, and has certain nutrition, but more additives. The jam is sweet, so that the jam is not suitable for children suffering from cough and other diseases.
Disclosure of Invention
The invention aims to provide a production process of quick-frozen persimmon pulp.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of quick-frozen persimmon pulp comprises the following steps:
step one, checking and accepting raw materials:
1.1, taking iced persimmons (not sugared) as a production raw material;
1.2 the size of the peeled persimmons is not limited;
1.3 acceptance requirements meet the relevant requirements of the Q/BDMY 0001S-2016 standard of quick-frozen instant persimmons (iced persimmons);
sensory: the quick-frozen instant persimmons are golden yellow in color, free of mildew, rot, peculiar smell and foreign impurities; specification: the size is not limited;
1.4 before delivery, workers check whether the packaging bags containing the quick-frozen persimmons have bag expansion phenomena or not, observe whether the quick-frozen persimmons have browning phenomena or not, if the conditions do not occur, the quick-frozen persimmons can be delivered out of the warehouse, soft objects are paved on a transfer trolley during delivery, the bags containing the quick-frozen persimmons are prevented from being punctured, and the quick-frozen persimmons are lightly put by light when loaded on a truck, stacked in order and not thrown in disorder.
Step two, pulping:
2.1 the air purification device and the refrigeration device are started in advance 30 minutes in the pulping room, and the pulping room can work when the temperature of the workshop reaches 5-10 ℃;
2.2 the workers enter a pulping room after changing clothes, washing hands and sterilizing; the blending auxiliary materials enter the batching room through the unpacking room;
2.3 starting the power supply;
2.4 connecting cooling water pipes of the mechanical seal shaft;
2.5 the air compressor with the closed cover is connected;
2.6 according to the instruction operation of the control cabinet keys, pressing a start key, starting the rotation of the knife, and controlling the speed through a black speed regulation knob;
2.7, orderly feeding is needed (i.e. sequential feeding is needed in the feeding process, after the feeding is finished, the cover is closed, and pulping is started);
2.8 the volume of each batch is 500L, and the pulping time is controlled to be 20-25 minutes; the rotating speed of the motor is 4235 revolutions per minute, and if the temperature is increased too fast, the rotating speed of the motor can be reduced;
step three, batching:
3.1 quantitatively weighing white granulated sugar and purified water;
3.2 placing the weighed white granulated sugar and purified water on a workbench of a batching room for standby;
3.3 the heat preservation of blending tank 1 pours into 5-10 ℃ of cooling water into earlier, and the persimmon thick liquid pours into blending tank 1 back through the tubing pump into, opens the blending lid above blending tank 1, pours white sugar and pure water into blending tank 1 in, and 1 motor of blending tank starts to stir, with sugar solution and persimmon thick liquid stirring, stirring time is 5 minutes, 500L of each batch of blending tank, remark: the proportion of persimmon pulp, water and white granulated sugar is 100: 12: 1 (namely, 100L of persimmon pulp is added with 12L of purified water and 1L of white granulated sugar);
3.4 the blending tank 1 and the blending tank 2 are alternately used in the pulping process to ensure the continuity of production, and the blending tank 3 is a standby tank;
step four, filling:
4.1 starting an air compressor, and using the gas after gas preparation, dehydration, deoiling and impurity removal;
4.2 the workers enter a filling workshop after changing clothes, washing hands and sterilizing; the packaging bag and the cover are unpacked and disinfected by ozone for 30 minutes for use;
4.3 items to be taken care of before operation
4.3.1 please confirm whether foreign matters exist on the equipment or not, and starting the equipment after the equipment is confirmed to be normal;
4.3.2 after the equipment is started, please confirm whether the air pressure is normal, whether each air cylinder is at the original position, and whether abnormal sound exists;
4.3.3, closing a main power switch, and lighting a three-phase power indicator lamp to remind of power-on; connecting a gas source (note: if the gas source is connected and a power switch is opened, a white indicator light is on);
4.3.4 pressing the start button on the panel to start the operation after the pressure indicator lights on the operation panel are turned on (note: the operation direction of the turntable is clockwise, the counterclockwise operation is not allowed, if the rotation is reversed, the correction is immediately made);
4.4, filling the packaging bags by using the bag feeding track, starting the bag feeding machine, opening a valve, enabling the materials to flow into the filling machine from the high-level tank, opening an automatic filling switch, and starting the materials to be filled automatically;
4.5 after starting the equipment, the hand is extended into the pressure head part without opening the safety door; attention is paid to timely supply of bags and lids;
step five, sterilization:
5.1, removing the partition plate, checking whether the heating pipe has scale or not, returning the partition plate when no scale exists, and filling the water bath tank with purified water, wherein the water quantity does not exceed 2/3 of the total volume;
5.2 starting a power supply, turning on a heating switch until water is boiled, and checking the water temperature display, wherein the water temperature is 95-100 ℃;
5.3 putting the packed persimmon pulp into a water bath sterilization box, covering the box, and keeping the box for 25-30 min; taking out the packaging bag after the time is up, cooling to room temperature, and quickly freezing;
5.4, the production process is repeatedly circulated according to the sequence, water is discharged after work, and water is immediately supplemented to 2/3 of the total volume when the water quantity is less than 1/2 in the production and use process; the water can not be used in the water replenishing process, and can be used when the water temperature reaches 95-100 ℃;
and step six, quick freezing:
6.1 preparation and inspection before operation of the instant freezer: checking whether a drainage outlet in the quick-freezing machine is normal or not, whether a mesh belt is cleaned up or not and completely closing a door of the quick-freezing machine;
6.2 frozen machine operation
(1) When the temperature in the quick-freezing machine reaches-30-40 ℃, putting the raw materials into a mesh belt, and ensuring that the central temperature of the persimmon pulp is below-18 ℃;
(2) regulating the speed of the mesh belt to keep the temperature of the instant freezer stable;
6.3 sudden stop
(1) If the instant freezer is abnormal, a red emergency stop button needs to be pressed immediately to check faults;
(2) and restarting the instant freezer after the fault is eliminated.
6.4 shut down and defrost
(1) When the raw material processing is finished, informing an equipment workshop to close a compressor, and still keeping a fan on state;
(2) after the raw materials are processed, closing the fan and the mesh belt, and opening a door of the quick-freezing machine;
(3) after 1h, opening a drainage outlet and a tap water valve for defrosting;
(4) after defrosting is finished, opening the mesh belt, and washing the instant freezer by using tap water;
step seven, outsourcing:
7.1 coding the quick-frozen persimmon pulp in an inner bag, wherein the coding is real and clearly visible;
7.2, transferring the coded persimmon pulp to an outsourcing room, and labeling the transferred product by staff, wherein the staff lightly takes and puts the product when labeling;
7.3, boxing: boxing is carried out according to the requirements of customer specifications, and recording is carried out;
step eight, warehousing and freezing storage:
8.1 independently stacking according to product varieties, specifications and marks, and reasonably utilizing the space of the frozen storage;
8.2 when stacking, the stack is 20 cm away from the wall, 30 cm away from the ammonia pipe, 150 cm away from the air cooler, and 30 cm away from the center of cold air, and the bottom is isolated from the ground by a wood board, so that smooth circulation of the cold air is ensured, and a refrigeration effect is achieved;
8.3 different varieties are required to be classified and stacked, and a distance of 20 cm is reserved between stacks;
8.4 the frost on the inner wall ground, the door calandria and the air cooler in the warehouse needs to be removed in time to prevent influencing the refrigeration quality of the product;
8.5 the temperature of the refrigerator is-18 ℃ and the temperature difference between day and night is not more than 2 ℃;
step nine, cold chain transportation:
9.1 the temperature in the compartment of the vehicle transporting the frozen prepared meat products should be controlled below-15 ℃. Tools and vehicles in the finished product transferring process need to be cleaned, and auxiliary cushions and covers need to be clean and sanitary;
9.2 the food and the harmful, toxic and peculiar smell objects can not be transported by the same vehicle in the transportation process; gently hold and gently release without pressing heavily; the sun and rain are avoided;
9.3 during loading and unloading, the container is full and hard to fall off, and the product box is hard to bump, and the loading and unloading time is generally within 30 minutes.
Compared with the prior art, the invention has the following beneficial effects: the product has rich nutrition and good taste, has certain health promotion effect on cough, and is easy to transport and store for a long time.
Detailed Description
The technical solutions of the present invention will be described clearly and completely in the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A production process of quick-frozen persimmon pulp comprises the following steps:
step one, checking and accepting raw materials:
1.1, taking iced persimmons (not sugared) as a production raw material;
1.2 the size of the peeled persimmons is not limited;
1.3 acceptance requirements meet the relevant requirements of the Q/BDMY 0001S-2016 standard of quick-frozen instant persimmons (iced persimmons);
sensory: the quick-frozen instant persimmons are golden yellow in color, free of mildew, rot, peculiar smell and foreign impurities; specification: the size is not limited;
1.4 before delivery, workers check whether the packaging bags containing the quick-frozen persimmons have bag expansion phenomena or not, observe whether the quick-frozen persimmons have browning phenomena or not, if the conditions do not occur, the quick-frozen persimmons can be delivered out of the warehouse, soft objects are paved on a transfer trolley during delivery, the bags containing the quick-frozen persimmons are prevented from being punctured, and the quick-frozen persimmons are lightly put by light when loaded on a truck, stacked in order and not thrown in disorder.
Step two, pulping:
2.1 the air purification device and the refrigeration device are started in advance 30 minutes in the pulping room, and the pulping room can work when the temperature of the workshop reaches 5-10 ℃;
2.2 the workers enter a pulping room after changing clothes, washing hands and sterilizing; the blending auxiliary materials enter the batching room through the unpacking room;
2.3 starting the power supply;
2.4 connecting cooling water pipes of the mechanical seal shaft;
2.5 the air compressor with the closed cover is connected;
2.6 according to the instruction operation of the control cabinet keys, pressing a start key, starting the rotation of the knife, and controlling the speed through a black speed regulation knob;
2.7, orderly feeding is needed (i.e. sequential feeding is needed in the feeding process, after the feeding is finished, the cover is closed, and pulping is started);
2.8 the volume of each batch is 500L, and the pulping time is controlled to be 20-25 minutes; the rotating speed of the motor is 4235 revolutions per minute, and if the temperature is increased too fast, the rotating speed of the motor can be reduced;
step three, batching:
3.1 quantitatively weighing white granulated sugar and purified water;
3.2 placing the weighed white granulated sugar and purified water on a workbench of a batching room for standby;
3.3 the heat preservation of blending tank 1 pours into 5-10 ℃ of cooling water into earlier, and the persimmon thick liquid pours into blending tank 1 back through the tubing pump into, opens the blending lid above blending tank 1, pours white sugar and pure water into blending tank 1 in, and 1 motor of blending tank starts to stir, with sugar solution and persimmon thick liquid stirring, stirring time is 5 minutes, 500L of each batch of blending tank, remark: the proportion of persimmon pulp, water and white granulated sugar is 100: 12: 1 (namely, 100L of persimmon pulp is added with 12L of purified water and 1L of white granulated sugar);
3.4 the blending tank 1 and the blending tank 2 are alternately used in the pulping process to ensure the continuity of production, and the blending tank 3 is a standby tank;
purified water quality index:
the inspection standard of white granulated sugar:
(1) and the sensory requirements
The crystal grains are uniform, and the granularity is not less than 80% in the following certain range:
coarse grain: 0.80 mm-2.50 mm; large grain size: o.63mm to 1.60 mm;
medium grain: 0.45 mm-1.25 mm;
small particles: O.28mm-O.80mm;
fine particles: 0.14 mm-O.45mm.
The crystal grains or the water solution thereof are sweet and have no peculiar smell; loose, white and lustrous, and has no obvious black spot.
(2) Physical and chemical indexes
(3) Safety index
Step four, filling:
4.1 starting an air compressor, and using the gas after gas preparation, dehydration, deoiling and impurity removal;
4.2 the workers enter a filling workshop after changing clothes, washing hands and sterilizing; the packaging bag and the cover are unpacked and disinfected by ozone for 30 minutes for use;
4.3 items to be taken care of before operation
4.3.1 please confirm whether foreign matters exist on the equipment or not, and starting the equipment after the equipment is confirmed to be normal;
4.3.2 after the equipment is started, please confirm whether the air pressure is normal, whether each air cylinder is at the original position, and whether abnormal sound exists;
4.3.3, closing a main power switch, and lighting a three-phase power indicator lamp to remind of power-on; connecting a gas source (note: if the gas source is connected and a power switch is opened, a white indicator light is on);
4.3.4 pressing the start button on the panel to start the operation after the pressure indicator lights on the operation panel are turned on (note: the operation direction of the turntable is clockwise, the counterclockwise operation is not allowed, if the rotation is reversed, the correction is immediately made);
4.4, filling the packaging bags by using the bag feeding track, starting the bag feeding machine, opening a valve, enabling the materials to flow into the filling machine from the high-level tank, opening an automatic filling switch, and starting the materials to be filled automatically;
4.5 after starting the equipment, the hand is extended into the pressure head part without opening the safety door; attention is paid to timely supply of bags and lids;
step five, sterilization:
5.1, removing the partition plate, checking whether the heating pipe has scale or not, returning the partition plate when no scale exists, and filling the water bath tank with purified water, wherein the water quantity does not exceed 2/3 of the total volume;
5.2 starting a power supply, turning on a heating switch until water is boiled, and checking the water temperature display, wherein the water temperature is 95-100 ℃;
5.3 putting the packed persimmon pulp into a water bath sterilization box, covering the box, and keeping the box for 25-30 min; taking out the packaging bag after the time is up, cooling to room temperature, and quickly freezing;
5.4, the production process is repeatedly circulated according to the sequence, water is discharged after work, and water is immediately supplemented to 2/3 of the total volume when the water quantity is less than 1/2 in the production and use process; the water can not be used in the water replenishing process, and can be used when the water temperature reaches 95-100 ℃;
and step six, quick freezing:
6.1 preparation and inspection before operation of the instant freezer: checking whether a drainage outlet in the quick-freezing machine is normal or not, whether a mesh belt is cleaned up or not and completely closing a door of the quick-freezing machine;
6.2 frozen machine operation
(1) When the temperature in the quick-freezing machine reaches-30-40 ℃, putting the raw materials into a mesh belt, and ensuring that the central temperature of the persimmon pulp is below-18 ℃;
(2) regulating the speed of the mesh belt to keep the temperature of the instant freezer stable;
6.3 sudden stop
(1) If the instant freezer is abnormal, a red emergency stop button needs to be pressed immediately to check faults;
(2) and restarting the instant freezer after the fault is eliminated.
6.4 shut down and defrost
(1) When the raw material processing is finished, informing an equipment workshop to close a compressor, and still keeping a fan on state;
(2) after the raw materials are processed, closing the fan and the mesh belt, and opening a door of the quick-freezing machine;
(3) after 1h, opening a drainage outlet and a tap water valve for defrosting;
(4) after defrosting is finished, opening the mesh belt, and washing the instant freezer by using tap water;
step seven, outsourcing:
7.1 coding the quick-frozen persimmon pulp in an inner bag, wherein the coding is real and clearly visible;
7.2, transferring the coded persimmon pulp to an outsourcing room, and labeling the transferred product by staff, wherein the staff lightly takes and puts the product when labeling;
7.3, boxing: boxing is carried out according to the requirements of customer specifications, and recording is carried out;
step eight, warehousing and freezing storage:
8.1 independently stacking according to product varieties, specifications and marks, and reasonably utilizing the space of the frozen storage;
8.2 when stacking, the stack is 20 cm away from the wall, 30 cm away from the ammonia pipe, 150 cm away from the air cooler, and 30 cm away from the center of cold air, and the bottom is isolated from the ground by a wood board, so that smooth circulation of the cold air is ensured, and a refrigeration effect is achieved;
8.3 different varieties are required to be classified and stacked, and a distance of 20 cm is reserved between stacks;
8.4 the frost on the inner wall ground, the door calandria and the air cooler in the warehouse needs to be removed in time to prevent influencing the refrigeration quality of the product;
8.5 the temperature of the refrigerator is-18 ℃ and the temperature difference between day and night is not more than 2 ℃;
step nine, cold chain transportation:
9.1 the temperature in the compartment of the vehicle transporting the frozen prepared meat products should be controlled below-15 ℃. Tools and vehicles in the finished product transferring process need to be cleaned, and auxiliary cushions and covers need to be clean and sanitary;
9.2 the food and the harmful, toxic and peculiar smell objects can not be transported by the same vehicle in the transportation process; gently hold and gently release without pressing heavily; the sun and rain are avoided;
9.3 during loading and unloading, the container is full and hard to fall off, and the product box is hard to bump, and the loading and unloading time is generally within 30 minutes.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (1)
1. A production process of quick-frozen persimmon pulp is characterized by comprising the following steps: the production process comprises the following steps: step one, checking and accepting raw materials:
(1.1) taking iced persimmons (not sugared) as a production raw material;
(1.2) the size of the peeled persimmons is not limited;
(1.3) the acceptance requirements meet the relevant requirements of the Q/BDMY 0001S-2016 standard of quick-frozen instant persimmons;
sensory: the quick-frozen instant persimmons are golden yellow in color, free of mildew, rot, peculiar smell and foreign impurities; specification: the size is not limited;
(1.4) before delivery, workers check whether the packaging bags containing the quick-frozen persimmons have bag expansion phenomena or not, observe whether the quick-frozen persimmons have browning phenomena or not, if the phenomenon does not occur, the quick-frozen persimmons can be delivered out of the warehouse, soft objects are paved on a transfer trolley during delivery, the bags containing the quick-frozen persimmons are prevented from being punctured, and the quick-frozen persimmons are lightly pressed and lightly put on the truck, stacked in order and prevented from being thrown;
step two, pulping:
(2.1) starting an air purification device and a refrigeration device in advance for 30 minutes in a pulping room, and working when the temperature of a workshop reaches 5-10 ℃;
(2.2) the worker enters a pulping room after changing clothes, washing hands and sterilizing; the blending auxiliary materials enter the batching room through the unpacking room;
(2.3) starting a power supply;
(2.4) connecting cooling water pipes of the mechanical seal shaft;
(2.5) connecting an air compressor with a closed cover;
(2.6) according to the instruction operation of the control cabinet keys, pressing a start key, starting the rotation of the knife, and controlling the speed through a black speed regulation knob;
(2.7) orderly feeding materials;
(2.8) the volume of each batch is 500L, and the pulping time is controlled to be 20-25 minutes; the rotating speed of the motor is 4235 revolutions per minute, and if the temperature is increased too fast, the rotating speed of the motor can be reduced;
step three, batching:
(3.1) quantitatively weighing white granulated sugar and purified water;
(3.2) placing the weighed white granulated sugar and purified water on a workbench of a batching room for later use;
(3.3) firstly injecting cooling water of 5-10 ℃ into the heat-insulating layer of the blending tank 1, opening a blending cover on the blending tank 1 after persimmon pulp is injected into the blending tank 1 through a pipeline pump, pouring white granulated sugar and purified water into the blending tank 1, starting a motor of the blending tank 1 to stir, uniformly stirring sugar solution and the persimmon pulp, wherein the stirring time is 5 minutes, and 500L of the blending tank per batch is prepared: the proportion of persimmon pulp, water and white granulated sugar is 100: 12: 1;
(3.4) alternately using the blending tank 1 and the blending tank 2 in the pulping process to ensure the continuity of production, wherein the blending tank 3 is a standby tank;
step four, filling:
(4.1) starting an air compressor, and using the gas after gas preparation, dehydration, deoiling and impurity removal;
(4.2) allowing workers to enter a filling workshop after changing clothes, washing hands and sterilizing; the packaging bag and the cover are unpacked and disinfected by ozone for 30 minutes for use;
(4.3) matters to be taken care of before operation;
(4.3.1) please confirm whether foreign matters exist on the equipment, and after the equipment is confirmed to be normal, the equipment is started;
(4.3.2) after the equipment is started, please confirm whether the air pressure is normal, whether each air cylinder is at the original position, and whether abnormal sound exists;
(4.3.3) closing a main power switch, and lightening a three-phase power indicator lamp to remind of electrification; connecting an air source;
(4.3.4) after confirming that the air pressure indicator lamp on the operation panel is on, pressing a start button turntable on the panel to start to operate;
(4.4) filling the packaging bags by using the bag feeding track, starting the bag feeding machine, opening a valve, enabling the materials to flow into a filling machine from the high-level tank, opening an automatic filling switch, and starting the materials to be filled automatically;
(4.5) after the equipment is started, a hand is stretched into the pressure head part without opening the safety door; attention is paid to timely supply of bags and lids;
step five, sterilization:
(5.1) removing the partition plate, checking whether the heating pipe has scale, returning the partition plate when no scale exists, and filling the water bath tank with purified water, wherein the water amount does not exceed 2/3 of the total volume;
(5.2) starting a power supply, turning on a heating switch until water is boiled, and checking the water temperature display, wherein the water temperature is 95-100 ℃;
(5.3) putting the packaged persimmon pulp into a water bath sterilization box, covering the box, and keeping the box for 25-30 min; taking out the packaging bag after the time is up, cooling to room temperature, and quickly freezing;
(5.4) the production process is repeatedly circulated according to the sequence, after work, the water is discharged, and when the water quantity is less than 1/2 in the production and use process, the water is immediately supplemented to 2/3 of the total volume; the water can not be used in the water replenishing process, and can be used when the water temperature reaches 95-100 ℃;
and step six, quick freezing:
(6.1) preparation and inspection before operation of the instant freezer: checking whether a drainage outlet in the quick-freezing machine is normal or not, whether a mesh belt is cleaned up or not and completely closing a door of the quick-freezing machine;
(6.2) operation of the instant freezer
(1) When the temperature in the quick-freezing machine reaches-30-40 ℃, putting the raw materials into a mesh belt, and ensuring that the central temperature of the persimmon pulp is below-18 ℃;
(2) regulating the speed of the mesh belt to keep the temperature of the instant freezer stable;
(6.3) scram
(1) If the instant freezer is abnormal, a red emergency stop button needs to be pressed immediately to check faults;
(2) and restarting the instant freezer after the fault is eliminated.
(6.4) stopping the machine and flushing the frost
(1) When the raw material processing is finished, informing an equipment workshop to close a compressor, and still keeping a fan on state;
(2) after the raw materials are processed, closing the fan and the mesh belt, and opening a door of the quick-freezing machine;
(3) after 1h, opening a drainage outlet and a tap water valve for defrosting;
(4) after defrosting is finished, opening the mesh belt, and washing the instant freezer by using tap water;
step seven, outsourcing:
(7.1) coding the quick-frozen persimmon pulp in an inner bag, wherein the coding is true and clearly visible;
(7.2) transferring the coded persimmon pulp to an outsourcing room, and labeling the transferred product by staff, wherein the staff lightly take and lightly place when labeling;
(7.3) boxing: boxing is carried out according to the requirements of customer specifications, and recording is carried out;
step eight, warehousing and freezing storage:
(8.1) independently stacking according to product varieties, specifications and marks, and reasonably utilizing the space of the frozen storage;
(8.2) during stacking, the stack is 20 cm away from the wall, 30 cm away from the ammonia pipe, 150 cm away from the air cooler and 30 cm away from the center of cold air, and the bottom is isolated from the ground by a wood board, so that smooth circulation of the cold air is ensured, and a refrigeration effect is achieved;
(8.3) different varieties are required to be classified and stacked, and a distance of 20 cm is reserved between stacks;
(8.4) removing frost on the ground of the inner wall of the warehouse, the door calandria and the air cooler in time to prevent influencing the refrigeration quality of the product;
(8.5) the temperature of the refrigerator is controlled to be-18 ℃ and the temperature difference between day and night is not more than 2 ℃;
step nine, cold chain transportation:
(9.1) the temperature in the compartment of the vehicle for transporting the frozen prepared meat products should be controlled below-15 ℃. Tools and vehicles in the finished product transferring process need to be cleaned, and auxiliary cushions and covers need to be clean and sanitary;
(9.2) the food and the harmful, toxic and peculiar smell articles cannot be transported by the same vehicle in the transportation process; gently hold and gently release without pressing heavily; the sun and rain are avoided;
(9.3) during loading and unloading, the container is full and solid, hard falling is avoided, the product box body is hit hard, and the loading and unloading time is generally within 30 minutes.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110159A (en) * | 2013-02-05 | 2013-05-22 | 陕西科技大学 | Method for producing deastringent persimmon juice |
| CN104382145A (en) * | 2014-11-28 | 2015-03-04 | 重庆市双桥区危思科技有限公司 | Production method of persimmon drinks |
| CN107594243A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of limpid type persimmon beverage |
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2019
- 2019-10-30 CN CN201911041480.5A patent/CN110754637A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110159A (en) * | 2013-02-05 | 2013-05-22 | 陕西科技大学 | Method for producing deastringent persimmon juice |
| CN104382145A (en) * | 2014-11-28 | 2015-03-04 | 重庆市双桥区危思科技有限公司 | Production method of persimmon drinks |
| CN107594243A (en) * | 2017-10-30 | 2018-01-19 | 陕西天路通农业开发有限责任公司 | A kind of preparation method of limpid type persimmon beverage |
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