CN111011472A - Processing technology of quick-frozen Chinese cabbage - Google Patents
Processing technology of quick-frozen Chinese cabbage Download PDFInfo
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- CN111011472A CN111011472A CN201911377388.6A CN201911377388A CN111011472A CN 111011472 A CN111011472 A CN 111011472A CN 201911377388 A CN201911377388 A CN 201911377388A CN 111011472 A CN111011472 A CN 111011472A
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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
- A23B7/04—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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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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- 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 invention discloses a processing technology of quick-frozen Chinese cabbages, and relates to the technical field of vegetable processing. The operation steps are as follows: s1, selecting and cleaning raw materials; s2, preprocessing; s3, blanching; s4, cooling and draining; s5, quick-freezing; and S6, packaging and refrigerating. And S2, the antifreezing agent used for pretreatment comprises the following components in parts by weight: modified starch: 2.5-10 parts; sodium lactate: 0.01-0.1 part; sodium sorbate: 0.01-0.1 part; hydroxymethyl cellulose: 0.1-0.2 parts; and (3) chitosan: 0.1-0.5 part; tea polyphenol: 0.2-0.5 part; orange peel extract: 0.2 to 0.5 portion. The Chinese cabbage is subjected to pretreatment and blanching treatment before quick freezing, so that the unfrozen Chinese cabbage has no frozen taste and bright color.
Description
Technical Field
The invention relates to the technical field of vegetable processing, in particular to a vegetable processing method.
Background
The quick-frozen food is made of fresh raw materials, and is subjected to proper treatment and quick freezing, and is delivered to a low-temperature product for offsetting cost under the condition of continuous low temperature ranging from-18 ℃ to-20 ℃. The most important advantage of the quick-frozen food is to preserve the original quality of the food at low temperature, i.e. to freeze part of the free water of the cells and to reduce the water activity, even if the heat inside the food or the energy supporting various chemical activities is reduced, without any preservatives and additives, while preserving the food nutrition to the maximum. Has the advantages of delicious, convenient, healthy, sanitary, nutritional and substantial food (stagger seasons, increase food value and create higher benefit).
The invention discloses a processing and manufacturing method of freeze-dried vegetable slices in Chinese patent application with publication number CN1718093A, which comprises processing vegetables into strips, diamonds, triangles or circles in advance, soaking in water solution containing sodium alginate, starch, salt and seasonings, vacuum drying, and quick freezing according to conventional system to obtain freeze-dried vegetables. The freeze-dried vegetable slices prepared by the method have the characteristics of low sugar, low sodium and low fat. However, the conventional system quick-freezing production process is adopted, the direct quick-freezing of the Chinese cabbages without any treatment is easy to cause damage of frozen cells in the vegetables, and the thawed vegetables have the phenomena of dull appearance and frozen taste
Therefore, a new solution is needed to solve the above problems.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a processing technology of quick-frozen Chinese cabbages, which can protect cells in vegetables from being frozen and achieve the effects of bright appearance and no frozen taste after the vegetables are thawed.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing technology of quick-frozen Chinese cabbage comprises the following operation steps:
s1, selecting and cleaning raw materials: selecting Chinese cabbage with bright color by using a color selector and rinsing the Chinese cabbage by using clear water;
s2, preprocessing: soaking the rinsed Chinese cabbage in a water tank, adding an antifreezing agent into the water tank, and soaking for 10-30 min;
s3, blanching: putting the pretreated Chinese cabbage into a blanching machine for blanching, and controlling the water temperature to be 90-99 ℃;
s4, cooling and draining: cooling the blanched Chinese cabbage to room temperature in an air cooling mode, and draining the cooled Chinese cabbage;
s5, quick freezing: putting the drained Chinese cabbages into a quick freezer for quick freezing treatment;
s6, packaging and refrigerating, weighing and packaging the quick-frozen Chinese cabbage, and then transporting the packaged Chinese cabbage to a refrigerator for refrigerating;
the antifreezing agent in the step S2 comprises the following components in parts by weight:
modified starch: 2.5-10 parts;
sodium lactate: 0.01-0.1 part;
sodium sorbate: 0.01-0.1 part;
hydroxymethyl cellulose: 0.1-0.2 parts;
and (3) chitosan: 0.1-0.5 part;
tea polyphenol: 0.2-0.5 part;
orange peel extract: 0.2 to 0.5 portion.
By adopting the technical scheme, the vegetables with better appearance and freshness can be selected by adopting the color selector, so that the subsequent quick-freezing treatment is facilitated; blanching can destroy enzymes to stop physiological and biochemical reaction in Chinese cabbage, kill microorganisms, maintain original color of Chinese cabbage, and discharge various gases, especially oxygen, in Chinese cabbage cells, which is beneficial for storage of vitamin nutrients. Can soften the cabbage fiber tissue while blanching, and is convenient for subsequent cooking and processing.
The Chinese cabbage is also pretreated before blanching, and is soaked by an anti-freezing solution, wherein the anti-freezing solution comprises a plurality of components, modified starch, hydroxymethyl cellulose and chitosan are gathered on the surface of the Chinese cabbage, so that the gathering of water is reduced, and the anti-freezing solution is combined with a small amount of water, so that the balanced dispersion of crystal is promoted, the expansion stress caused by water crystallization is reduced, the freezing rate of the Chinese cabbage is reduced, and the Chinese cabbage can be ensured to keep a good color phase; the hydroxymethyl cellulose and the chitosan can form a layer of protective film on the surface of the Chinese cabbage except acting on the surface of the Chinese cabbage with the modified starch, so that moisture is further isolated, the Chinese cabbage is protected from being influenced by ice blocks and low temperature during quick freezing, the nutrition in the Chinese cabbage is effectively locked, and the original taste and flavor of the Chinese cabbage are kept. The chitosan, the tea polyphenol and the orange peel extract act together, and the three are all natural preservatives, so that the fresh-keeping effect can be achieved, and the original taste and color of the Chinese cabbage are kept. The sodium lactate and the sodium sorbate are good antifreezing agents, have stronger moisturizing effect, can play the roles of antifreezing, flavor improvement and quality improvement, and can play a good role when being used together with other components in the antifreezing agent.
More preferably, in step S2, the addition amount of the antifreeze is 0.5-2 wt.% of the weight of the Chinese cabbage.
By adopting the technical scheme, the antifreezing agent is added, so that the cabbage can be protected, the cabbage is prevented from being frozen out in the quick-freezing process, no frozen taste is guaranteed after thawing, and the cabbage still has good taste and color.
More preferably, in step S2, honey in an amount of 1-1.5wt.% based on the weight of the chinese cabbage is further added to the pool.
Through adopting above-mentioned technical scheme, honey density is lower than water, and honey has hydrophilicity for the tenderness of chinese cabbage raw materials is preferred, and its inside moisture can not the loss, keeps the new freshness of preferred.
More preferably, in step S2, common salt in an amount of 3-4wt.% based on the weight of the chinese cabbage is further added to the pool.
Through adopting above-mentioned technical scheme, the chinese cabbage soaks for a long time in aqueous, can lead to the vegetable cell to excessively absorb water, not only influences the taste after unfreezing, and too much easy the leading to the fact most to break when the quick-freeze of cell washing water moreover, influences its outward appearance colour after unfreezing, leads to the taste of freezing the flavor. After the salt is added, the soaking water has a certain concentration, and the water in the cells is diffused into the soaking water by the osmosis principle, so that the Chinese cabbage cells can be prevented from absorbing a large amount of water. In addition, the salt solution can also remove parasites parasitic in Chinese cabbage.
More preferably, in step S3, the water temperature in the blanching machine is 94 to 96 ℃.
By adopting the technical scheme, the blanching temperature is controlled to be 94-96 ℃, the influence on the quality of food caused by the survival of microorganisms on the surface of the Chinese cabbage can be avoided, the fresh-keeping time can be prolonged on the premise of keeping consistent mouthfeel after treatment, in addition, a large amount of enzyme substances in the Chinese cabbage can be destroyed at the temperature, the physiological and biochemical reactions which are continuously carried out in the Chinese cabbage are stopped, and the excessive maturity or the loss of the quality is avoided.
More preferably, in step S3, the blanching time of the cabbage is 2-3 min.
Through adopting above-mentioned technical scheme, under this blanching time, can be comparatively comprehensive destroy all kinds of enzymes in the cabbage and kill the microorganism, the cabbage outward appearance that obtains is comparatively emerald green, and the colour is darker.
More preferably, in step S5, the temperature of the quick freezing is-27 to-20 ℃.
By adopting the technical scheme, the temperature of quick freezing is controlled to be-27 to-20 ℃, so that the cabbage can keep the best freshness and the best moisture content.
More preferably, step S5 is specifically configured to: rapidly cooling the drained Chinese cabbage to-8 to-10 ℃ and keeping the temperature for 0.5 to 1min, rapidly heating the Chinese cabbage to-4 to-6 ℃ and keeping the temperature for 0.5 to 1min, and then rapidly cooling the Chinese cabbage to-27 to-20 ℃ and keeping the temperature for 10 to 15 min.
By adopting the technical scheme, the Chinese cabbage can be endowed with certain toughness by cooling and heating in a cooling mode, so that the crispness of the Chinese cabbage after unfreezing can be obviously improved.
In summary, compared with the prior art, the invention has the following beneficial effects:
(1) the Chinese cabbage quick-freezing treatment method disclosed by the invention has the advantages that the Chinese cabbage after being unfrozen is free from frozen taste and bright in color and luster after being subjected to pretreatment and blanching treatment before being quickly frozen;
(2) in the pretreatment step, an antifreezing agent is added to perform dipping treatment on the white cabbage, so that the freezing rate of the white cabbage is reduced, the white cabbage can be isolated from contact with external ice cakes and low temperature, the effects of water retention and freshness preservation are achieved, and the capacities of antifreezing, flavor improvement and quality improvement are given to the white cabbage;
(3) blanching can destroy enzymes to stop physiological and biochemical reaction in Chinese cabbage, kill microorganisms, maintain original color of Chinese cabbage, and discharge various gases, especially oxygen, in Chinese cabbage cells, which is beneficial for storage of vitamin nutrients. Can soften the cabbage fiber tissue while blanching, and is convenient for subsequent cooking and processing.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention is described in detail below with reference to the figures and examples. It is to be noted that those not indicated for specific conditions, carried out under the conventional conditions or conditions recommended by the manufacturer, and those not indicated for the reagents or equipment, are conventional products which can be obtained by commercially purchasing them.
Example 1: a processing technology of quick-frozen Chinese cabbage specifically comprises the following operations:
s1, selecting and cleaning raw materials: selecting Chinese cabbage with bright color by using a color selector and rinsing the Chinese cabbage by using clear water;
s2, preprocessing: soaking the rinsed Chinese cabbage in a water tank, adding an antifreezing agent in an amount of 2wt.% based on the weight of the Chinese cabbage, and soaking for 10 min;
s3, blanching: putting the pretreated Chinese cabbage into a blanching machine for blanching for 2min, and controlling the water temperature to be 98 ℃;
s4, cooling and draining: cooling the blanched Chinese cabbage to room temperature in an air cooling mode, and draining the cooled Chinese cabbage;
s5, quick freezing: rapidly cooling the drained Chinese cabbage to-8 deg.C for 1min, rapidly heating to-4 deg.C for 1min, rapidly cooling to-20 deg.C for 15 min;
and S6, packaging and refrigerating, weighing and packaging the quick-frozen Chinese cabbage, and then transporting the packaged Chinese cabbage to a refrigerator for refrigerating.
In this embodiment, the antifreeze in step S2 includes the following components in parts by weight:
modified starch: 2.5 parts;
sodium lactate: 0.01 part;
sodium sorbate: 0.01 part;
hydroxymethyl cellulose: 0.1 part;
and (3) chitosan: 0.1 part;
tea polyphenol: 0.2-part;
orange peel extract: 0.2 part.
Example 2: a processing technology of quick-frozen Chinese cabbage specifically comprises the following operations:
s1, selecting and cleaning raw materials: selecting Chinese cabbage with bright color by using a color selector and rinsing the Chinese cabbage by using clear water;
s2, preprocessing: soaking the rinsed Chinese cabbage in a water tank, adding an antifreezing agent in an amount of 0.5 wt.% based on the weight of the Chinese cabbage, and soaking for 30 min;
s3, blanching: putting the pretreated Chinese cabbage into a blanching machine for blanching for 3min, and controlling the water temperature to be 98 ℃;
s4, cooling and draining: cooling the blanched Chinese cabbage to room temperature in an air cooling mode, and draining the cooled Chinese cabbage;
s5, quick freezing: rapidly cooling the drained Chinese cabbage to-10 deg.C for 0.5min, rapidly heating to-4 deg.C for 0.5min, rapidly cooling to-27 deg.C for 15 min;
and S6, packaging and refrigerating, weighing and packaging the quick-frozen Chinese cabbage, and then transporting the packaged Chinese cabbage to a refrigerator for refrigerating.
In this embodiment, the antifreeze in step S2 includes the following components in parts by weight:
modified starch: 10 parts of (A);
sodium lactate: 0.1 part;
sodium sorbate: 0.1 part;
hydroxymethyl cellulose: 0.2 part;
and (3) chitosan: 0.5 part;
tea polyphenol: 0.5 part;
orange peel extract: 0.5 part.
Example 3: a processing technology of quick-frozen Chinese cabbage, which is different from the processing technology of the embodiment 1 in that in the step S2 of pretreatment, the addition amount of the antifreezing agent is 1.3 wt.% of the weight of the Chinese cabbage; the antifreezing agent comprises the following components in parts by weight:
modified starch: 6 parts of (1);
sodium lactate: 0.05 part;
sodium sorbate: 0.05 part;
hydroxymethyl cellulose: 0.15 part;
and (3) chitosan: 0.25 part;
tea polyphenol: 0.35 part;
orange peel extract: 0.35 part.
Example 4: a processing technology of quick-frozen Chinese cabbage, which is different from the embodiment 1 in that honey accounting for 1.25 wt.% of the weight of the Chinese cabbage is also added into the water pool in the step S2.
Example 5: a processing technology of quick-frozen Chinese cabbage, which is different from the embodiment 4 in that common salt accounting for 3.5 wt.% of the weight of the Chinese cabbage is also added into the water pool in the step S2.
Comparative example 1: a processing technology of quick-frozen Chinese cabbages is different from that of the embodiment 1 in that the Chinese cabbages are not pretreated before blanching.
Comparative example 2: a processing technology of quick-frozen Chinese cabbage is different from that of the embodiment 1 in that an antifreezing agent is not added in the Chinese cabbage pretreatment process.
Comparative example 3: a processing technology of quick-frozen Chinese cabbage is different from that of the embodiment 1 in that in the step of quick-freezing the Chinese cabbage, the temperature is directly reduced to-20 ℃ and kept for 17 min.
Performance testing
The shelf life, appearance, color and degree of breakage after thawing of the quick-frozen cabbage obtained according to the processing techniques of examples 1 to 5 and comparative examples 1 to 3 were measured, and the results are shown in table 1.
As can be seen from the test data in Table 1, the cabbages treated in examples 1-5 have bright and glossy color and taste after being thawed, and the taste is kept crisp and tasty without frozen taste; the cabbage in comparative examples 1-2 was not pre-treated or was not pre-treated with an anti-freezing agent, and had poor appearance and taste and a relatively short shelf life after thawing, while the cabbage in comparative example 3 was directly cooled in the quick-freezing step, resulting in formation of frostbite in the cabbage, and had the worst appearance and color and shortest shelf life after thawing.
Table 1 results of performance testing
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (8)
1. The processing technology of the quick-frozen Chinese cabbage is characterized by comprising the following operation steps of:
s1, selecting and cleaning raw materials: selecting Chinese cabbage with bright color by using a color selector and rinsing the Chinese cabbage by using clear water;
s2, preprocessing: soaking the rinsed Chinese cabbage in a water tank, adding an antifreezing agent into the water tank, and soaking for 10-30 min;
s3, blanching: putting the pretreated Chinese cabbage into a blanching machine for blanching, and controlling the water temperature to be 90-99 ℃;
s4, cooling and draining: cooling the blanched Chinese cabbage to room temperature in an air cooling mode, and draining the cooled Chinese cabbage;
s5, quick freezing: putting the drained Chinese cabbages into a quick freezer for quick freezing treatment;
s6, packaging and refrigerating, weighing and packaging the quick-frozen Chinese cabbage, and then transporting the packaged Chinese cabbage to a refrigerator for refrigerating;
the antifreezing agent in the step S2 comprises the following components in parts by weight:
modified starch: 2.5-10 parts;
sodium lactate: 0.01-0.1 part;
sodium sorbate: 0.01-0.1 part;
hydroxymethyl cellulose: 0.1-0.2 parts;
and (3) chitosan: 0.1-0.5 part;
tea polyphenol: 0.2-0.5 part;
orange peel extract: 0.2 to 0.5 portion.
2. The processing technology of quick-frozen Chinese cabbage according to claim 1, wherein in step S2, the addition amount of the antifreeze is 0.5-2 wt.% of the weight of the Chinese cabbage.
3. The processing technology of the quick-frozen Chinese cabbage of claim 1, wherein in the step S2, honey in an amount of 1-1.5wt.% based on the weight of the Chinese cabbage is further added to the water pool.
4. The processing technology of the quick-frozen Chinese cabbage of claim 1, wherein in the step S2, common salt is further added to the water pool in an amount of 3-4wt.% based on the weight of the Chinese cabbage.
5. The processing technology of the quick-frozen Chinese cabbage according to claim 1, wherein in the step S3, the water temperature in the blanching machine is 94-96 ℃.
6. The processing technology of the quick-frozen Chinese cabbage of claim 5, wherein in the step S3, the blanching time of the Chinese cabbage is 2-3 min.
7. The processing technology of the quick-frozen Chinese cabbage of claim 1, wherein in the step S5, the temperature of the quick-freezing is-27 to-20 ℃.
8. The processing technology of the quick-frozen Chinese cabbage of claim 7, wherein the step S5 is specifically set as follows: rapidly cooling the drained Chinese cabbage to-8 to-10 ℃ and keeping the temperature for 0.5 to 1min, rapidly heating the Chinese cabbage to-4 to-6 ℃ and keeping the temperature for 0.5 to 1min, and then rapidly cooling the Chinese cabbage to-27 to-20 ℃ and keeping the temperature for 10 to 15 min.
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