WO2006058469A1 - Procédé de production de bardanes surgelées - Google Patents

Procédé de production de bardanes surgelées Download PDF

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Publication number
WO2006058469A1
WO2006058469A1 PCT/CN2005/000126 CN2005000126W WO2006058469A1 WO 2006058469 A1 WO2006058469 A1 WO 2006058469A1 CN 2005000126 W CN2005000126 W CN 2005000126W WO 2006058469 A1 WO2006058469 A1 WO 2006058469A1
Authority
WO
WIPO (PCT)
Prior art keywords
burdock
water
frozen
quick
citric acid
Prior art date
Application number
PCT/CN2005/000126
Other languages
English (en)
Chinese (zh)
Inventor
Chuanyin Hu
Aimin Zhang
Chaoyuan Yan
Original Assignee
Chuanyin Hu
Aimin Zhang
Chaoyuan Yan
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Chuanyin Hu, Aimin Zhang, Chaoyuan Yan filed Critical Chuanyin Hu
Publication of WO2006058469A1 publication Critical patent/WO2006058469A1/fr

Links

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
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners

Definitions

  • the invention belongs to a processing method of burdock, in particular to a method for preparing a frozen burdock. -,.
  • the meat roots of burdock are rich in nutrients. According to the literature, every 100 grams of edible portion contains protein 4. 1-4. 7 grams, carotene 390 mg, vitamin B 10. 3 mg, niacin 1. 1 mg, vitamin C1. 9 mg and contains a variety of polyphenols Substances, peroxidases, volatile acids, various polyaldehydes, polyacetylenes, and inulins unique to Compositae, have anti-fungal, anti-viral, anti-aging, anti-tumor bond-protecting effects, The source of the key food, long-term consumption can make the body muscles to enhance physical fitness, lower blood sugar and so on.
  • the traditional quick-frozen processing method has been to use the method of heating blanching to sterilize and inactivate the enzyme activity to prevent enzymatic browning, but the content of burdock nutrients decreases with the increase of the boiling temperature, and with the heating time
  • the continuation of the irreversible decline has reduced the value of the burdock. Therefore, keeping the nutrients in the burdock unchanged and saving production costs, reducing energy consumption, reducing environmental pollution, etc. are problems that have been unsolved by the prior art. '
  • the object of the present invention is to overcome the shortcomings of the prior art, and to provide a burdock to maintain the original nutrient material, the color is not browned during the processing, the microbial index and the sanitary index of the product can meet the requirements of the importing country and no heating is used. Production Method.
  • the technical solution of the present invention is: A method for manufacturing a calf, which is carried out as follows -
  • step (9) Quickly freeze the burdock block treated in step (8) at a temperature of -31 degrees to -37 degrees;
  • Step (10) the burdock plate that has been plated in ice is refrigerated at -15 to -20 degrees.
  • the burdock block is immersed in the preservation solution for 15 seconds in the preservation solution;
  • the raw material of the burdock is washed out of the mud and the root hair is immersed in the sterilizing liquid for 10 minutes ⁇ rinsed with water, peeled off, and immersed in the color protection liquid ⁇ leaching water, immersing and sterilizing, and freezing In the water for 3-5 seconds, it is chilled with ice.
  • the frozen burdock has uniform color and no browning.
  • the total number of bacteria (g/g) is 1000, E. coli (g/g) ⁇ 3, Bacillus cereus (g/g) ⁇ 3.
  • the raw material of the burdock is washed with a water and a water, and the root hair is immersed in the sterilizing liquid for 10 minutes.
  • the water is rinsed and peeled off, and the water is immersed in the color protection liquid to remove the water.
  • the immersion sterilization is quick and the water is released. In the middle of 3-5 seconds, it is chilled.
  • the frozen burdock has uniform color and no browning.
  • the total number of bacteria (g/g) is 1000, E. coli (g/g) ⁇ 3, Bacillus cereus (g/g) ⁇ 3.
  • the raw material of the burdock is washed out of the mud and the root hair is immersed in the sterilizing liquid for 10 minutes.
  • the water is rinsed and peeled off.
  • the one is immersed in the color protection liquid.
  • the water is removed - the immersion sterilization - the quick freezing - the water is discharged. In the middle of 3-5 seconds, it is chilled.
  • the frozen burdock has uniform color and no browning.
  • the total number of bacteria (g/g) is 1000, E. coli (g/g) ⁇ 3, Bacillus cereus (g/g) ⁇ 3.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention décrit un procédé de production de bardanes surgelées qui inclut leur immersion dans un liquide désinfectant afin d'éliminer les bactéries, le pelage de la peau, le découpage en cubes, l'immersion dans un liquide destiné à préserver leur couleur, une seconde immersion dans un liquide désinfectant afin d'éliminer les bactéries, la congélation, le recouvrement de glace, et une descente en température supplémentaire. La présente invention a pour avantages de conserver la couleur originelle, de n’induire aucun changement de couleur ou de brillance de surface, et son effet bactéricide est supérieur à la stérilisation à chaud. Le nombre total de colonies bactériennes est inférieur à 1 000 pour 1 g d’échantillon, et le nombre total de bactéries coliformes est inférieur à 3 pour 100 g d’échantillon.
PCT/CN2005/000126 2004-11-30 2005-01-31 Procédé de production de bardanes surgelées WO2006058469A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200410065421.9 2004-11-30
CNB2004100654219A CN1256028C (zh) 2004-11-30 2004-11-30 速冻牛蒡的制作方法

Publications (1)

Publication Number Publication Date
WO2006058469A1 true WO2006058469A1 (fr) 2006-06-08

Family

ID=34868880

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2005/000126 WO2006058469A1 (fr) 2004-11-30 2005-01-31 Procédé de production de bardanes surgelées

Country Status (2)

Country Link
CN (1) CN1256028C (fr)
WO (1) WO2006058469A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102687834A (zh) * 2012-06-15 2012-09-26 徐州福中福食品有限公司 一种牛蒡软罐头的制备方法

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101816324B (zh) * 2010-05-14 2012-11-21 徐州建华食品有限公司 一种速冻蒜米的制作方法
CN101816323A (zh) * 2010-05-14 2010-09-01 徐州天马敬安食品有限公司 一种速冻莲藕片的制作方法
CN102266021A (zh) * 2011-08-28 2011-12-07 扬州天成食品有限公司 水煮牛蒡加工工艺
CN102630740B (zh) * 2012-03-30 2013-05-08 徐州天马敬安食品有限公司 一种保鲜牛蒡的制作方法
CN103168832A (zh) * 2012-05-29 2013-06-26 徐州天马敬安食品有限公司 速冻莲藕片的制作方法
CN102669258A (zh) * 2012-05-31 2012-09-19 扬州天禾食品有限公司 速冻甜椒生产工艺
CN102885269A (zh) * 2012-09-11 2013-01-23 扬州天禾食品有限公司 连续杀菌式水煮地下根茎类蔬菜及其加工工艺
CN103141565A (zh) * 2013-03-15 2013-06-12 徐州工业职业技术学院 一种鲜切牛蒡的制备方法
CN104336155A (zh) * 2014-11-17 2015-02-11 苏州大福外贸食品有限公司 半成品根菜的快速加工方法
CN104336152A (zh) * 2014-11-17 2015-02-11 苏州大福外贸食品有限公司 半成品根菜的加工方法
CN104336154A (zh) * 2014-11-17 2015-02-11 苏州大福外贸食品有限公司 根菜的加工方法
CN104351321A (zh) * 2014-11-18 2015-02-18 苏州大福外贸食品有限公司 一种速冻婆罗门参的加工方法
CN111480532A (zh) * 2019-01-27 2020-08-04 徐州山崎农产品技术研发有限公司 一种出口速冻白芦笋的制作方法
CN110537568A (zh) * 2019-07-17 2019-12-06 四川省雅士科技有限公司 一种冰鲜无硫笋及其制备方法

Citations (2)

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Publication number Priority date Publication date Assignee Title
CN85109619A (zh) * 1984-12-14 1986-08-27 后藤胜 以牛蒡为原料做成食品的加工方法
CN1421153A (zh) * 2002-12-18 2003-06-04 胡传银 一种速冻山药的制作方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN85109619A (zh) * 1984-12-14 1986-08-27 后藤胜 以牛蒡为原料做成食品的加工方法
CN1421153A (zh) * 2002-12-18 2003-06-04 胡传银 一种速冻山药的制作方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ZHANG Y. ET AL: "Processing Technology of Quick-fozen Burdocks", COLD DRINKS & QUICK-FROZEN FOODS INDUSTRY, vol. 4, 1998, pages 6 - 7 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102687834A (zh) * 2012-06-15 2012-09-26 徐州福中福食品有限公司 一种牛蒡软罐头的制备方法

Also Published As

Publication number Publication date
CN1256028C (zh) 2006-05-17
CN1640273A (zh) 2005-07-20

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