CN1911088A - Quick-frozen fresh beans type vegetables without bad taste, and its processing method - Google Patents
Quick-frozen fresh beans type vegetables without bad taste, and its processing method Download PDFInfo
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- CN1911088A CN1911088A CNA2006100104519A CN200610010451A CN1911088A CN 1911088 A CN1911088 A CN 1911088A CN A2006100104519 A CNA2006100104519 A CN A2006100104519A CN 200610010451 A CN200610010451 A CN 200610010451A CN 1911088 A CN1911088 A CN 1911088A
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Abstract
A quickly frozen vegetable-fresh bean without freeze odor is disclosed, which includes water scalded one and oil scalded one. Its preparing process features that different kinds of fresh bean and vegetable are scaled by different Sun's scalding degrees to prevent the internal cells from being freeze-damaged, resulting in no change in color, quality and taste.
Description
Technical field
The present invention relates to a kind of vegetable food processing, relate in particular to the freezing preservation of vegetables, is quick-frozen fresh beans type vegetables without bad taste and processing method thereof specifically.
Background technology
Quick-frozen fresh vegetables are during people live, a kind of anti-season on the dining table, the vegetable foodstuff that long-term low temp area does not produce.For meeting the need of market, existing various countries vegetables processing enterprise with the vegetables of local products, carries out water or oily blanching method, by low-temperature quick-freezing, comes Long-term Storage, and outlet is sold.German self-produced quick-frozen fresh vegetables reached 18.5 ten thousand tons in 2005, and Chinese quick-frozen fresh vegetables are above 20,000,000 tons.Technology processes various vegetables routinely, and in the quick-frozen process, the vegetables cell is destroyed, is prone to and freezes flavor, influences people's appetite mouthfeel, loses the market competitiveness and value of the product.The freezing and storing method of the vegetables of the disclosed Japan of Chinese patent (JP) application, application number 95191193.7, employing is to adding dextrin, polysaccharide, salt etc. in the quick-frozen fresh vegetables, by to the intracellular dipping of vegetables, in the inside and outside filling of cell, suppress the freeze injury that ice crystal produces simultaneously, the back vegetables of thawing, sting head, tone, the sense of taste, overall merit, little with vegetables difference before the quick-frozen.This method increases production cost because of using a large amount of additives, loses the market competitiveness.The processing and fabricating method of the disclosed freeze-dried vegetable sheet of China national Department of Intellectual Property, application number: 2005100435540, this method is processed into bar shaped, rhombus, triangle or circle in advance with vegetables respectively, put into and contain sodium alginate, soak in the aqueous solution of starch, salt, flavoring, by vacuum drying, system's quick-frozen production technology processes freeze-dried vegetable routinely again.This method is not removed the flavors that freezes of quick-frozen fresh vegetables at all.
Summary of the invention
The present invention has left over for the quick-frozen fresh vegetables that solve existing the whole bag of tricks processing freezes the flavor technical barrier, provide a kind of by different fresh beans vegetables, adopt Sun Shi blanching degree not at the same level, make the about blanching of vegetables meat even, because the little moisture in the vegetables human body of oily blanching is rolled into a ball in the low temperature crystallization process, is subjected to oily mould and stops, use each small water molecule group difficulty to assemble together, can not cause vegetables inner cell frostbite evil, the vegetables that reach after thawing are not prone to the purpose of freezing flavor.
The present invention solves its technical scheme and realizes in the following manner:
A kind of quick-frozen fresh beans type vegetables without bad taste comprises: (by Chinese composition table of foods order)
A03001 French beans A03007 garden pea A03016 four seasons Kidney bean
A03002 broad bean A03009 rainbow beans A03017 Peas
A03003 sword bean A03010 Changhong beans A03019 northeast snap bean
A03004 fresh kidney beans A03012 ridge ship beans A03020 kidney bean
A03005 Asparagus Beans A03013 dragon beans A03021 fresh kidney beans beans
Quick-frozen fresh beans type vegetables without bad taste and processing method thereof comprise: do not have and freeze flavor water blanching quick-frozen fresh vegetables fresh beans processing method, do not have and freeze the oily blanching quick-frozen fresh vegetables fresh beans processing method of flavor.
One, nothing is frozen its processing method of flavor water blanching quick-frozen fresh vegetables fresh beans:
1, gets free from insect pests, free of contamination fresh beans vegetables, remove the fresh bean gluten silk, putting into its 20～30 ℃ of warm water soaks, time is 5～20 minutes, the fertile material of fresh beans vegetable surface remains of pesticide, leaf is soluble in water, use clear water rinsing multipass again, drench the water that goes to fresh beans dish surface, be placed in the environment of aeration-drying, with fresh beans vegetable surface moisture natural air drying.
2, use the metal cutter, in the middle of the bright beans of fresh beans vegetables, scratching the degree of depth is about half of bright beans thickness, and scratching length is that bright beans length is 2/3rds left and right sides opennings.
3, water blanching: when the water that is added into 1～10% edible salt etc. is heated to 100 ℃, respectively bright beans are put into the water water blanching of boiling, made in bright beans surface and the bright beans of scratching mouthful blanching even, when reaching the blanching of Sun Shi secondary and spending, pull out, put into cold water and cool off, its temperature is 5～15 ℃.
4, dehydration: take out the bright beans of cooling, drench and remove water on the bright beans surface, put into dewatering centrifuge, by the high speed centrifugation effect, the moisture in the bright beans that cutter is scratched mouthful drenches away.
5, quick-frozen fresh vegetables production technology is routinely carried out quick-frozen in low temperature-30 ℃ environment, storage.
Two, nothing is frozen oily its processing method of blanching quick-frozen fresh vegetables fresh beans of flavor:
1, gets free from insect pests, pollution-free, the fresh beans vegetables that micromicro is edible, remove the fresh bean gluten silk, put into its 20～30 ℃ of warm water and soak, the time is 5～20 minutes, and the fertile material of fresh beans vegetable surface remains of pesticide, leaf is soluble in water, use clear water rinsing multipass again, the water on bright beans surface is removed in pouring, is placed in the environment of aeration-drying, makes bright beans surface moisture natural air drying.
2, use the metal cutter, the fresh beans vegetables that the micromicro that moisture is air-dry is edible, in the middle of bright beans, scratching the degree of depth is about half of bright beans thickness, scratching length is that bright beans length is 2/3rds left and right sides opennings.
3, oily blanching: the edible oil that is added into preservative, antioxidant, when being heated to 110～150 ℃, bright beans are put into the deep fat blanching, make bright beans surface even with the interior blanching of the bright beans of scratching mouth, when reaching three grades of blanchings of Sun Shi and spending, pull out, drench and go to bright beans surface to oil, in low temperature environment, carry out the nature cooling.
4, de-oiling fat: take from the fresh beans vegetables of right cooling, put into degreasing centrifuge, by the high speed centrifugation effect, the edible oil in the bright beans that cutter is scratched mouthful drenches away.
5, quick-frozen fresh vegetables production technology is routinely carried out quick-frozen in low temperature-30 ℃ environment, storage.
6, the bright beans in back that thaw, through cooking ripe fresh beans vegetables, overall merit: sting head, tone, the sense of taste, sanitary index, and do not have big-difference before the quick-frozen, nothing is frozen flavor.
The invention has the beneficial effects as follows: quick-frozen fresh beans type vegetables without bad taste and processing method thereof, comprise not having and freeze flavor water blanching quick-frozen fresh vegetables fresh beans processing method, do not have and freeze the oily blanching quick-frozen fresh vegetables fresh beans processing method of flavor, provide a kind of by the bright beans of difference, adopt different blanching degree, make the about blanching of vegetables meat even, because little moisture group in the vegetables human body of blanching, in the low temperature crystallization process, be subjected to oily mould and stop, make each difficult gathering of small water molecule group together, can not cause vegetables inner cell frostbite evil, bright beans after thawing are through cooking the bright beans of ripe quick-frozen, overall merit: sting head, tone, the sense of taste, sanitary index, with do not have big-difference before the quick-frozen, this its processing method is simple, and cost is low, and storage period is long, not having and freeze flavor, is the new technology of stocking vegetables processing.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
Quick-frozen fresh beans type vegetables without bad taste comprises: French beans or broad bean or sword bean or fresh kidney beans or Asparagus Beans or garden pea or rainbow beans or Changhong beans or ridge ship beans or imperial beans or kidney bean or Peas or snap bean or kidney bean or fresh kidney beans beans.
And processing method comprises: do not have and freeze flavor water blanching quick-frozen fresh vegetables fresh beans processing method, do not have and freeze the oily blanching quick-frozen fresh vegetables fresh beans processing method of flavor.
Embodiment:
One, nothing is frozen its processing method of flavor water blanching quick-frozen fresh vegetables fresh beans:
1, gets free from insect pests, the Asparagus Beans of free of contamination fresh beans vegetables, remove Asparagus Beans muscle silk, put into its warm water of 20～30 ℃ and soak, the time is 15 minutes, and the fertile material of agricultural chemicals, leaf of Asparagus Beans remained on surface is soluble in water, use clear water rinsing multipass again, the water on Asparagus Beans surface is removed in pouring, puts into the environment of aeration-drying, with Asparagus Beans surface moisture natural air drying;
2, use the metal cutter, the Asparagus Beans that moisture is air-dry, in the middle of Asparagus Beans, scratching the degree of depth is about half of Asparagus Beans thickness, scratching length is 2/3rds left and right sides opennings for Asparagus Beans length;
3, water blanching: when containing 3% edible salt and become the water grade to be heated to 100 ℃, Asparagus Beans is put into boiling water, carry out the water blanching, make in Asparagus Beans surface and the Asparagus Beans of scratching mouthful blanching even, when reaching the blanching of Sun Shi secondary and spending, pull out, put into cold water and cool off, its temperature is 5～15 ℃;
4, dehydration: take out the cooling Asparagus Beans, drench and remove water on the Asparagus Beans surface, put into dewatering centrifuge, by the high speed centrifugation effect, the moisture in the Asparagus Beans that cutter is scratched mouthful drenches away;
5, quick-frozen fresh vegetables production technology is routinely carried out quick-frozen in low temperature-30 ℃ environment, storage.
Two, nothing is frozen oily its processing method of blanching quick-frozen fresh vegetables fresh beans of flavor:
1, get the edible snap bean of micromicro in free from insect pests, pollution-free, the fresh beans vegetables, snap bean muscle silk goes to scald, put into, its temperature is to soak 15 minutes in 20～30 ℃ the warm water, the fertile material of agricultural chemicals, leaf of snap bean remained on surface is soluble in water, use clear water rinsing multipass again, the deoil water on beans surface of pouring is put into the environment of aeration-drying, with snap bean surface moisture natural air drying;
2, use the metal cutter, the snap bean that moisture is air-dry, in the middle of snap bean, scratching the degree of depth is about half of snap bean, scratching length is 2/3rds left and right sides opennings for snap bean length;
3, edible oil blanching: press the GB2760-1996 food additives and use sanitary standard, the edible oil that is added into preservative, antioxidant, when being heated to 110 ℃, snap bean is put into the deep fat blanching, make snap bean surface and to scratch in mouthful snap bean blanching even, when reaching three grades of blanchings of Sun Shi and spending, pull out, the pouring fresh kidney beans surface of deoiling oils, and in low temperature environment, carries out the nature cooling;
4, de-oiling fat: get snap bean and put into degreasing centrifuge, by the high speed centrifugation effect, edible oil drenches away in the snap bean that cutter is scratched mouthful;
5, quick-frozen fresh vegetables production technology is routinely carried out quick-frozen in low temperature-30 ℃ environment, storage.
6, the bright beans in back that thaw, the ripe snap bean dish of culinary art kills overall merit: sting head, tone, the sense of taste, sanitary index, and do not have big-difference before the quick-frozen, nothing is frozen flavor.
Claims (1)
1, quick-frozen fresh beans type vegetables without bad taste and processing method thereof, vegetables comprise fresh beans:
(by Chinese composition table of foods order):
A03001 French beans A03007 garden pea A03016 four seasons Kidney bean
A03002 broad bean A03009 rainbow beans A03017 Peas
A03003 sword bean A03010 Changhong beans A03019 northeast snap bean
A03004 fresh kidney beans A03012 ridge ship beans A03020 kidney bean
A03005 Asparagus Beans A03013 dragon beans A03021 fresh kidney beans beans
Quick-frozen fresh beans type vegetables without bad taste and processing method thereof comprise: do not have and freeze flavor water blanching quick-frozen fresh vegetables fresh beans processing method, do not have and freeze the oily blanching quick-frozen fresh vegetables fresh beans processing method of flavor, it is characterized in that its processing method:
(1), nothing is frozen its processing method of flavor water blanching quick-frozen fresh vegetables fresh beans:
(1), gets free from insect pests, free of contamination fresh beans vegetables, remove the fresh bean gluten silk, putting into its 20～30 ℃ of warm water soaks, time is 5～20 minutes, the fertile material of fresh beans vegetable surface remains of pesticide, leaf is soluble in water, use clear water rinsing multipass again, drench and remove water on the fresh beans dish surface, put into the aeration-drying environment, with fresh beans vegetable surface moisture natural air drying;
(2), use the metal cutter, in the middle of bright beans, scratching the degree of depth is about half of bright beans thickness, scratching length is that bright beans length is 2/3rds left and right sides opennings;
(3), water blanching:, when being heated to 100 ℃, respectively the fresh beans vegetables are put into the boiling water blanching the water that is added into 1～10% edible salt etc., make in bright beans surface and the bright beans of scratching mouthful blanching even, when reaching the blanching of Sun Shi secondary and spending, pull out, put into cold water and cool off, its temperature is 5～15 ℃;
(4), dehydration: take out the bright beans of cooling, drench and remove water on the bright beans surface, put into dewatering centrifuge, by the high speed centrifugation effect, the moisture in the bright beans that cutter is scratched mouthful drenches away.
(5), quick-frozen fresh vegetables production technology routinely, in low temperature-30 ℃ environment, carry out quick-frozen, storage.
(2), nothing is frozen oily its processing method of blanching quick-frozen fresh vegetables fresh beans of flavor:
(1), gets free from insect pests, the edible fresh beans vegetables of pollution-free, micromicro, remove the fresh bean gluten silk, putting into its 20～30 ℃ of warm water soaks, time is 5～20 minutes, the fertile material of fresh beans vegetable surface remains of pesticide, leaf is soluble in water, use clear water rinsing multipass again, drench the water that goes to bright beans surface, be placed in the environment of aeration-drying, make bright beans surface moisture natural air drying;
(2), use the metal cutter, in the middle of bright beans, scratching the degree of depth is about half of bright beans thickness, scratching length is that bright beans length is 2/3rds left and right sides opennings;
(3), oily blanching: the edible oil that is added into preservative, antioxidant, be heated to 110～150 ℃, bright beans are put into the deep fat blanching, make bright beans surface even with the interior blanching of the bright beans of scratching mouth, when reaching three grades of blanchings of Sun Shi and spending, pull out, drench and go to bright beans surface to oil, in low temperature environment, cooling naturally;
(4), de-oiling fat: take from the bright beans of right cooling, put into degreasing centrifuge, by the high speed centrifugation effect, the edible oil in the bright beans that cutter is scratched mouthful drenches away;
(5), quick-frozen fresh vegetables production technology routinely, in low temperature-30 ℃ environment, carry out quick-frozen, storage;
(6), the bright beans in back that thaw, through the ripe fresh beans dish of culinary art, overall merit: sting head, tone, the sense of taste, health technology index, and do not have big-difference before the quick-frozen, nothing is frozen flavor.
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| CNA2006100104519A CN1911088A (en) | 2006-08-28 | 2006-08-28 | Quick-frozen fresh beans type vegetables without bad taste, and its processing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228941B (en) * | 2007-12-17 | 2011-08-10 | 龙岩学院 | Method of processing spicy and crispy lima bean |
| CN101715807B (en) * | 2009-11-06 | 2011-12-28 | 海通食品集团股份有限公司 | Method for preserving and evenly thawing fast-frozen side dishes |
| CN102696986A (en) * | 2012-06-05 | 2012-10-03 | 左小芳 | Multi-flavor asparagus bean food and preparation method thereof |
| CN104366307A (en) * | 2014-11-17 | 2015-02-25 | 上海交通大学 | Hyacinth bean and dried bean curd leisure food and preparation method thereof |
| CN105231289A (en) * | 2015-11-11 | 2016-01-13 | 浙江省农业科学院 | Processing method of fresh edible soybeans |
| CN110463935A (en) * | 2019-08-02 | 2019-11-19 | 莒县昌泰食品有限公司 | A kind of asparagus processing method for quick-freezing and process equipment |
-
2006
- 2006-08-28 CN CNA2006100104519A patent/CN1911088A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228941B (en) * | 2007-12-17 | 2011-08-10 | 龙岩学院 | Method of processing spicy and crispy lima bean |
| CN101715807B (en) * | 2009-11-06 | 2011-12-28 | 海通食品集团股份有限公司 | Method for preserving and evenly thawing fast-frozen side dishes |
| CN102696986A (en) * | 2012-06-05 | 2012-10-03 | 左小芳 | Multi-flavor asparagus bean food and preparation method thereof |
| CN104366307A (en) * | 2014-11-17 | 2015-02-25 | 上海交通大学 | Hyacinth bean and dried bean curd leisure food and preparation method thereof |
| CN105231289A (en) * | 2015-11-11 | 2016-01-13 | 浙江省农业科学院 | Processing method of fresh edible soybeans |
| CN110463935A (en) * | 2019-08-02 | 2019-11-19 | 莒县昌泰食品有限公司 | A kind of asparagus processing method for quick-freezing and process equipment |
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Open date: 20070214 |