CN1475144A - Yam quick forzen processing technology - Google Patents
Yam quick forzen processing technology Download PDFInfo
- Publication number
- CN1475144A CN1475144A CNA02126032XA CN02126032A CN1475144A CN 1475144 A CN1475144 A CN 1475144A CN A02126032X A CNA02126032X A CN A02126032XA CN 02126032 A CN02126032 A CN 02126032A CN 1475144 A CN1475144 A CN 1475144A
- Authority
- CN
- China
- Prior art keywords
- slicing
- blanching
- chinese yam
- stripping
- yam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A process for quickly freezing yam includes washing fresh yam, immersing in the solution of ascorbic acid concentration 0.030-0.045 % for 2 hr in order to protect color, rinsing in clean water, scalding in boiling water for 5-10 min, cooling, centrifugal dewatering and quick freezing.
Description
Affiliated technical field
The present invention relates to a kind of technology of Yam quick forzen processing.
Background technology
Chinese yam has another name called the potato medicine, is a kind of good invigorant, its edible roots nutritious, and curative effect is worth high, and along with the raising of people's living standard, the demand of Chinese yam also increases fast.Yet, because the biochemical characteristic of Chinese yam itself is very easy to brown stain takes place, also can cause processor's pruitus sometimes when kitchen processing is got the raw materials ready, many happiness trenchermans are kept someone at a respectful distance.
Summary of the invention
Purpose of the present invention overcomes above-mentioned the deficiencies in the prior art exactly, and a kind of Yam quick forzen processing technology is provided.This technology can dispel yam food in processing and making process to people bring inconvenience and worried.
The present invention adopts the way that colour protecting liquid soaks and blanching is handled, and the peeling raw material is protected look handle, and makes the Chinese yam stripping and slicing keep normal milky in the quick-frozen process.By the adjusting to temperature and time, the enzyme in the consumption Chinese yam tissue reduces the consume of nutritional labeling in the process to greatest extent when blanching is handled, effectively dispel simultaneously the mucus of product surface, make product color nature attractive in appearance, mutual adhesion between stripping and slicing, instant.
Processing technology of the present invention is:
(1) cleans, protects look: select the fresh Chinese yam of do not have rotting for use, clean up, dispel epidermis and spot eye, be cut into piece fast, and put into colour protecting liquid rapidly and be dipped to stripping and slicing and present till the normal milky with stainless steel knife.
It is the ascorbic acid solution of 0.030%-0.045% that colour protecting liquid adopts concentration.Soak time needs 2 hours approximately.
(2) blanching: the Chinese yam stripping and slicing that will protect after look is handled is pulled out, with putting into the boiling water blanching after the clear water rinsing 5-10 minute, need constantly stir in the blanching, so that be heated evenly.Rinse out the mucus on surface after the blanching again with clear water.
(3) cooling, water dumping: the employing water temperature is that 5-10 ℃ cold water cools off, and when the temperature of Chinese yam stripping and slicing drops to below 10 ℃, adopts centrifuge to get rid of redundant moisture.
(4) quick-frozen: the Chinese yam stripping and slicing placed under the subzero 25-30 ℃ temperature freeze, be finished product.It is placed on subzero 18 ℃ of preservations.
The present invention is applicable to the production of quick freezed yam.Product of the present invention does not add any additives and harmful chemicals in process, the product safety health is edible simple and convenient.The present invention effectively solved present yam food in processing and making process to people bring inconvenience and worried.
The specific embodiment
In actual production, the shape of Chinese yam stripping and slicing can be decided according to the purposes of consumer demand and quick frozen product, can be dice, section or bar-shaped etc.
When blanching is handled, the time of the blanching that can suitably extend according to the shape of Chinese yam stripping and slicing, so that Chinese yam stripping and slicing slaking needs only heating a little when edible, or the directly cold food of back that under suitable temperature, thaws.
When water dumping was handled, centrifuge adopted mid-speed centrifuge.
Product of the present invention is direct-edible, also can be used as raw material and reprocesses.
Claims (1)
1, a kind of Yam quick forzen processing technology is characterized in that processing technology is:
(1) cleans, protects look: select the fresh Chinese yam of do not have rotting for use, clean up, dispel epidermis and spot eye, be cut into piece fast, and put into colour protecting liquid rapidly and be dipped to stripping and slicing and present till the normal milky with stainless steel knife; It is the ascorbic acid solution of 0.030%-0.045% that colour protecting liquid adopts concentration, and soak time needs 2 hours approximately;
(2) blanching: the Chinese yam stripping and slicing that will protect after look is handled is pulled out, with putting into the boiling water blanching after the clear water rinsing 5-10 minute, need constantly stir in the blanching, rinses out the mucus on surface after the blanching again with clear water;
(3) cooling, water dumping: the employing water temperature is that 5-10 ℃ cold water cools off, and when the temperature of Chinese yam stripping and slicing drops to below 10 ℃, adopts centrifuge to get rid of redundant moisture;
(4) quick-frozen: the Chinese yam stripping and slicing placed under the subzero 25-30 ℃ temperature freeze, be finished product; It is placed on subzero 18 ℃ of preservations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA02126032XA CN1475144A (en) | 2002-08-12 | 2002-08-12 | Yam quick forzen processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA02126032XA CN1475144A (en) | 2002-08-12 | 2002-08-12 | Yam quick forzen processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1475144A true CN1475144A (en) | 2004-02-18 |
Family
ID=34143192
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA02126032XA Pending CN1475144A (en) | 2002-08-12 | 2002-08-12 | Yam quick forzen processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1475144A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006058470A1 (en) * | 2004-11-30 | 2006-06-08 | Chuanyin Hu | A process for producing quick-frozen chinese yam |
| CN102150701A (en) * | 2011-03-17 | 2011-08-17 | 李荣花 | Frozen yam color conservation processing method |
| CN102177956A (en) * | 2011-06-16 | 2011-09-14 | 徐州建华食品有限公司 | Method for making quick-frozen yam pieces |
| CN103141560A (en) * | 2013-04-08 | 2013-06-12 | 江苏荣泽食品有限公司 | Preparation method of quick-frozen Chinese yam |
-
2002
- 2002-08-12 CN CNA02126032XA patent/CN1475144A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006058470A1 (en) * | 2004-11-30 | 2006-06-08 | Chuanyin Hu | A process for producing quick-frozen chinese yam |
| CN102150701A (en) * | 2011-03-17 | 2011-08-17 | 李荣花 | Frozen yam color conservation processing method |
| CN102177956A (en) * | 2011-06-16 | 2011-09-14 | 徐州建华食品有限公司 | Method for making quick-frozen yam pieces |
| CN103141560A (en) * | 2013-04-08 | 2013-06-12 | 江苏荣泽食品有限公司 | Preparation method of quick-frozen Chinese yam |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1935029A (en) | Frozen tilapia mossambica slice and its processing method | |
| CN105077076A (en) | Sulfur-free dried Chinese yam slice processing method | |
| CN101961045A (en) | Method for preparing white mushroom slices | |
| CN101473870B (en) | Film-coating fresh-keeping technique fresh cut ginger | |
| CN102113673A (en) | Method for manufacturing instant protein skin jelly | |
| CN101731723A (en) | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique | |
| CN101971873A (en) | Microwave vacuum drying method for banana slices | |
| CN102038198A (en) | Method for processing emulsified pigskin | |
| CN104273215A (en) | Processing method for keeping Chinese yam fresh | |
| CN103330038A (en) | Low sugar sulfur-free lotus root preserved fruit processing technology | |
| CN110537568A (en) | Frozen fresh sulfur-free bamboo shoot and preparation method thereof | |
| CN103859491A (en) | Microwave baking method for leisure dried fruits | |
| CN103564368A (en) | Processing method of yam flour | |
| CN104585791A (en) | Method for processing storable instant fresh sea cucumber | |
| CN1640273A (en) | Method for preparing quick-freezing burdock | |
| CN103719762A (en) | Method for processing fig products | |
| CN1475144A (en) | Yam quick forzen processing technology | |
| CN112450271A (en) | Preservative with effects of inhibiting browning and softening fruits and vegetables and preparation method thereof | |
| CN104982501B (en) | A kind of method that Penaeus Vannmei liquid nitrogen glassy state freezes preservation | |
| CN101204190A (en) | Preserved yam and manufacture method | |
| CN103125793A (en) | Method of manufacturing pineapple jam cans | |
| CN105360542A (en) | Rose fragrance compound preserved kiwi fruits and preparation method thereof | |
| CN105230926A (en) | Preserved kiwi fruit with taro flavor and preparation method thereof | |
| CN102488235B (en) | Method for processing salame rich in crude fiber | |
| CN105495410A (en) | Method for preparing squid skin wrapped seafood shumai from cryogenically ground squid meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |