CN117502504A - Fresh-keeping method for cooked seasoned vegetables - Google Patents
Fresh-keeping method for cooked seasoned vegetables Download PDFInfo
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- CN117502504A CN117502504A CN202311565378.1A CN202311565378A CN117502504A CN 117502504 A CN117502504 A CN 117502504A CN 202311565378 A CN202311565378 A CN 202311565378A CN 117502504 A CN117502504 A CN 117502504A
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- Prior art keywords
- vegetables
- water
- blanching
- freezing
- green leaf
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000007710 freezing Methods 0.000 claims abstract description 22
- 206010033546 Pallor Diseases 0.000 claims abstract description 20
- 230000005672 electromagnetic field Effects 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 239000005457 ice water Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000005057 refrigeration Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 230000005686 electrostatic field Effects 0.000 claims description 6
- 230000005611 electricity Effects 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 235000012046 side dish Nutrition 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 3
- 210000004027 cell Anatomy 0.000 abstract description 10
- 210000002421 cell wall Anatomy 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000010257 thawing Methods 0.000 abstract description 2
- 241000219315 Spinacia Species 0.000 description 9
- 235000009337 Spinacia oleracea Nutrition 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
- 238000002425 crystallisation Methods 0.000 description 4
- 230000008025 crystallization Effects 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
- 244000062730 Melissa officinalis Species 0.000 description 2
- 235000010654 Melissa officinalis Nutrition 0.000 description 2
- 239000000865 liniment Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000007173 Abies balsamea Nutrition 0.000 description 1
- 239000004857 Balsam Substances 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000018716 Impatiens biflora Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
Abstract
The invention belongs to the technical field of food processing, and discloses a cooked seasoned vegetable fresh-keeping method, which comprises the following steps: 1) Selecting and cleaning: selecting fresh green leaf vegetables as raw materials, manually picking, and cleaning for 20-30min; 2) Blanching and cooling: pouring the mixture into hot water with the temperature of 90-100 ℃ for blanching, wherein the mass ratio of the hot water to the vegetables is 50:1, and blanching until the green vegetables are all discolored. Cooling in ice water immediately after blanching to remove excessive water; 3) Seasoning and packaging: adding seasonings into green leaf vegetables, stirring uniformly, and boxing and sealing; 4) Freezing: and (3) placing the packaged boxed green leaf food into a low-frequency electromagnetic field environment of a quick-freezing refrigeration house for quick-freezing, and taking out when the temperature of the center is reduced to-18 ℃. The invention uses low-frequency electromagnetic wave to make the water in the cell not break the cell wall when crystallizing at freezing point, thus making the water in the cell not outflow, and preventing the water from overflowing when thawing, and can effectively lock the nutrient substances, lock the water, keep the taste and color, and restore the taste of fresh products.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a fresh-keeping method for cooked seasoned vegetables.
Background
Along with the continuous progress of science, the economy is continuously developed, the living standard and the material condition of people are higher and higher, and many vegetables, melons and fruits can be eaten all the year round, and vegetables are cooked and processed for the reasons of prolonged preservation, transportation and carrying, convenient eating and the like.
The reason is that the vegetable is frozen or frozen rapidly, the cell wall wraps up the substances such as cell liquid, the cell liquid crystallizes at the freezing point, the crystallization volume is increased, the cell wall is broken, the crystallization melts at the temperature return, the wrapping and the obstruction of the cell wall are avoided, the melted liquid flows out of the appearance, the active enzyme of the vegetable is lost after the contained substances flow out, a large amount of water is generated during the recovery, the vegetable is soft and rotten, the color is blackened or yellow, and the quality is poor, so that the method for preserving the cooked seasoned vegetable is needed to solve the problems.
Disclosure of Invention
In order to solve the technical problems, the invention provides a fresh-keeping method for cooked seasoned vegetables, which aims to solve the problems that in the process of freezing or quick freezing of vegetables, cell walls wrap cell liquid and other substances, the cell liquid crystallizes at a freezing point, the crystallization volume becomes large, the cell walls are broken, the crystallization melts at the temperature return, the wrapping and the obstruction of the cell walls are avoided, the melted liquid flows out of the appearance, after the substances contained in the liquid flow out, a large amount of water is generated during the restoration, and the vegetables are soft, blackish or yellow in color and poor in quality.
In order to achieve the above purpose, the technical scheme of the invention is as follows:
the fresh-keeping method of cooked seasoned vegetables comprises the following steps:
the fresh-keeping method of cooked seasoned vegetables is characterized by comprising the following steps:
1) Selecting and cleaning: selecting fresh green leaf vegetables as raw materials, manually removing old stems and Huang Sheji other inedible parts of the green leaf vegetables, and placing the selected green leaf vegetables into an ultrasonic cleaner for cleaning for 20-30min;
2) Blanching and cooling: pouring the selected and cleaned green vegetables into hot water with the temperature of 90-100 ℃ for blanching, wherein the mass ratio of the hot water to the vegetables is 50:1, blanching until the green vegetables are all discolored, placing the blanched vegetables into a tray, immediately cooling in ice water after blanching, and removing redundant water;
3) Seasoning and packaging: adding seasonings into the blanched and cooled green vegetables, uniformly stirring, and boxing and sealing;
4) Freezing: and (3) placing the packaged boxed green leaf food into a low-frequency electromagnetic field environment of a quick-freezing refrigeration house for quick-freezing, and taking out when the temperature of the center is reduced to-18 ℃.
As a further improvement of the present invention, the low-frequency electromagnetic field environment in the step 4) is an electrostatic field environment, including an electrostatic generating device and an electrode.
As a further improvement of the present invention, the electrode is a plate-like electrode plate.
As a further improvement of the invention, the packaged boxed green leaf food in the step 4) is in a low-frequency electromagnetic field environment enclosed by the electrode plates.
As a further improvement of the invention, the output voltage of the static electricity generating device is 2000-3000V, and the output current is 0.1-0.3mA.
As a further improvement of the invention, other side dishes after washing, blanching, cooling and draining are added before the seasoning is added in step 3).
As a further improvement of the invention, the side dish is chopped or chopped.
As a further improvement of the present invention, after step 4), the mixture was packed in a box and put in storage with Jin Jianyi, and the storage conditions were: -18 degrees, protected from light.
Through the technical scheme, the beneficial effects of the technical scheme are as follows:
the invention uses low-frequency electromagnetic wave to make the water in the cell not break the cell wall when crystallizing at freezing point, thus making the water in the cell not outflow, and preventing the water from overflowing when thawing, and can effectively lock the nutrient substances, lock the water, keep the taste and color, and restore the taste of fresh products.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below in connection with the embodiments of the present invention. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides the following examples:
example 1:
the fresh-keeping method of cooked seasoned vegetables comprises the following steps:
step 1: selecting fresh maryland as raw material, manually removing old peduncles and Huang Sheji other inedible parts, and placing the selected maryland into an ultrasonic cleaner for cleaning for 20-30min.
Step 2: and (3) pouring the maryland subjected to the step (1) into hot water at the temperature of 95 ℃ for blanching, wherein the mass ratio of the hot water to the vegetables is 50:1, blanching until the maryland is completely discolored, and placing the blanched maryland into a tray. And (5) immediately cooling in ice water after blanching, and fishing out and draining after cooling.
Step 3: adding condiments into the drained marylar heads, uniformly stirring, integrally seasoning, uniformly flavoring, and then boxing and sealing;
step 4: the packed maryland is put into a low-frequency electromagnetic field environment of a quick-freezing refrigeration house for quick freezing, the cell wall is not broken when the freezing point is crystallized by utilizing low-frequency electromagnetic waves, so that the water in the cell does not outflow, the water does not overflow when the maryland is thawed, and the maryland is taken out after the central temperature is reduced to-18 ℃.
As another preferable scheme of the invention, the low-frequency electromagnetic field environment in the step 4 is an electrostatic field environment, and the quick-freezing refrigeration house is matched with the electric field environment and is used for enabling the stored water-containing food to be in an ice-free state, and the method comprises an electrostatic generating device and an electrode, wherein the electrode is connected with the electrostatic generating device to form a space electrostatic field.
As another preferable embodiment of the present invention, the electrode is a plate-like electrode plate.
As another preferable scheme of the invention, the packaged boxed green leaf food in the step 4) can be in a low-frequency electromagnetic field environment enclosed by the electrode plates, wherein the electrode plates can be designed on the wall surface, the top surface and the like of the quick-frozen refrigerator, and the low-frequency electromagnetic field environment can also be independently enclosed in the quick-frozen refrigerator.
As another preferable scheme of the invention, the output voltage of the static electricity generating device is 2000-3000V, the output current is 0.1-0.3mA, and the space voltage value is small, so that the static electricity generating device does not cause harm to human bodies.
As another preferable scheme of the invention, before adding the seasoning in the step 3, other balms after washing, blanching, cooling and draining are added, the maryland and the balms are stirred, and then the seasoning is added.
As another preferable mode of the invention, the dried balsam is chopped or cut into pieces, and is mixed with the maryland by stirring, and then added with condiments.
As another preferable mode of the invention, after the step 4, the materials are packed in a box and put in storage by Jin Jianyi, and the preservation conditions are as follows: -18 ℃ and is protected from light, and the food is transported in a frozen mode, so that the safety and flavor of the food are ensured.
Example 2:
the fresh-keeping method of cooked seasoned vegetables comprises the following steps:
s1: selecting fresh spinach as raw material, manually removing old stems and Huang Sheji other inedible parts, and cleaning the selected spinach in an ultrasonic cleaner for 20-30min.
S2: and (3) pouring the spinach subjected to the step (1) into hot water at the temperature of 95 ℃ for blanching, wherein the mass ratio of the hot water to the vegetables is 50:1, blanching until the spinach turns color, and putting the blanched spinach into a tray. And (5) immediately cooling in ice water after blanching, and fishing out and draining after cooling.
S3: adding condiments into the drained spinach, stirring uniformly, flavoring integrally, uniformly tasting, and boxing and sealing.
S4: the packaged spinach boxed food is placed into a low-frequency electromagnetic field environment of a quick-freezing refrigerator for quick freezing, the cell walls are not broken when the freezing point is crystallized by utilizing low-frequency electromagnetic waves, so that the water in the cells does not outflow, the water does not overflow when the spinach boxed food is thawed, and the spinach boxed food is taken out after the central temperature is reduced to-18 ℃.
As another preferable mode of the invention, the low-frequency electromagnetic field environment in S4 is an electrostatic field environment, and the electrostatic field environment comprises an electrostatic generating device and an electrode.
As another preferable embodiment of the present invention, the electrode is a plate-like electrode plate.
As another preferable scheme of the invention, the packaged boxed green leaf food in the step 4) can be in a low-frequency electromagnetic field environment enclosed by the electrode plates, wherein the electrode plates can be designed on the wall surface, the top surface and the like of the quick-frozen refrigerator, and the low-frequency electromagnetic field environment can also be independently enclosed in the quick-frozen refrigerator.
As another preferable mode of the invention, the output voltage of the static electricity generating device is 2000-3000V, and the output current is 0.1-0.3mA.
As another preferred embodiment of the present invention, clean sesame is added for flavoring before the seasoning is added in S3.
As another preferable aspect of the present invention, after S4, the container is packed in a bin with Jin Jianyi, and the storage conditions are as follows: -18 degrees, protected from light.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. The fresh-keeping method of cooked seasoned vegetables is characterized by comprising the following steps:
1) Selecting and cleaning: selecting fresh green leaf vegetables as raw materials, manually removing old stems and Huang Sheji other inedible parts of the green leaf vegetables, and placing the selected green leaf vegetables into an ultrasonic cleaner for cleaning for 20-30min;
2) Blanching and cooling: pouring the selected and cleaned green vegetables into hot water with the temperature of 90-100 ℃ for blanching, wherein the mass ratio of the hot water to the vegetables is 50:1, blanching until the green vegetables are all discolored, placing the blanched vegetables into a tray, immediately cooling in ice water after blanching, and removing redundant water;
3) Seasoning and packaging: adding seasonings into the blanched and cooled green vegetables, uniformly stirring, and boxing and sealing;
4) Freezing: and (3) placing the packaged boxed green leaf food into a low-frequency electromagnetic field environment of a quick-freezing refrigeration house for quick-freezing, and taking out when the temperature of the center is reduced to-18 ℃.
2. The method for preserving cooked seasoned vegetables according to claim 1, wherein the low-frequency electromagnetic field environment in the step 4) is an electrostatic field environment, and comprises an electrostatic generator and an electrode.
3. The method for preserving cooked seasoned vegetables according to claim 2, wherein the electrode is a plate-like electrode plate.
4. The method for preserving cooked and seasoned vegetables according to claim 3, wherein the packaged green leaf food in the step 4) is in a low-frequency electromagnetic field environment enclosed by an electrode plate.
5. The method for preserving cooked seasoned vegetables according to claim 2, wherein the output voltage of the static electricity generating device is 2000-3000V and the output current is 0.1-0.3mA.
6. The method of preserving cooked, seasoned vegetables of claim 1 wherein prior to adding seasoning in step 3), additional washed, blanched, cooled, drained side dishes are added.
7. The method of preserving cooked, seasoned vegetables of claim 1 wherein the side dish is cut or chopped.
8. The method for preserving cooked, seasoned vegetables according to claim 1, wherein after the step 4), the vegetables are packed in a box and put in storage with Jin Jianyi, and the preservation conditions are as follows: -18 degrees, protected from light.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311565378.1A CN117502504A (en) | 2023-11-22 | 2023-11-22 | Fresh-keeping method for cooked seasoned vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311565378.1A CN117502504A (en) | 2023-11-22 | 2023-11-22 | Fresh-keeping method for cooked seasoned vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117502504A true CN117502504A (en) | 2024-02-06 |
Family
ID=89762298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311565378.1A Withdrawn CN117502504A (en) | 2023-11-22 | 2023-11-22 | Fresh-keeping method for cooked seasoned vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117502504A (en) |
-
2023
- 2023-11-22 CN CN202311565378.1A patent/CN117502504A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20240206 |