Combined earlier stage processing method for controlling microorganism in raw frozen vegetable or edible mushroom

A technology for pre-processing and edible fungi, applied in the fields of fruit and vegetable food safety control, ultrasonic sterilization and enzyme sterilization, fruit and vegetable quick-freezing processing and ozone, which can solve the problems of ozone quantification research, lack of optimal synergistic combination conditions, etc., and reduce juice loss. , reduce the possibility of secondary pollution, avoid the effect of damage

Inactive Publication Date: 2009-05-20
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chen Yuyan, Tu Kang et al. (Food and Fermentation Industry, 2005) mainly compared the effects of ultrasonic, ozone water and ultrasonic ozone water co-treatment on the microorganisms of fresh-cut chives. The bactericidal effect of co-treatment was significantly better than that of pure ozone water and ultrasonic treatment group, but the object of the study was fresh-cut vegetables, and there was no quantitative study on the concentration of ozone and the power of ultrasonic waves, and the optimal synergistic combination conditions were not obtained

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Pre-processing technology of raw and frozen daikon radish puree

[0020] Clean the fresh white radish, drain it, remove the head and tail, peel it, carefully screen it, cut it into quarters vertically, cut it into sections with a length of about 10cm and a diameter of about 8cm, use 14.41mg / L ozone water and a power of 1100W Ultrasonic synergistic sterilization for 70s, the sterilized products are placed on the ultra-clean workbench to drain the water, mechanically ground into mud and packed in aluminum platinum bags, pre-cooled in a 5°C refrigerator for 5-10min, and then placed at -35°C Quickly freeze to below -18°C in the individual quick freezer, and quickly pack in a low temperature environment below -5°C. After packaging, the product is stored at a temperature below -18°C. After the samples after quick freezing were thawed naturally, the bacteriostatic solution was prepared under aseptic conditions. Then through plate colony counting method and lactose...

example 2

[0021] Example 2: Pre-treatment process of raw and frozen shallots

[0022] After arranging and cleaning the fresh scallions, cut them into pieces (thickness about 1-2cm), use ozone water with a concentration of 9mg / L, and ultrasonic waves with a power of 1200W for 60s, then place them on an ultra-clean workbench to drain the water. Pre-cool in a refrigerator at 5°C for 5 minutes, put it on a plate, and then put it in a single-body quick freezer at -35°C to quickly freeze it below -18°C, and quickly pack it in a low temperature environment below -5°C. After packaging, the product is stored at -18°C Store below ℃. After the samples after quick freezing were thawed naturally, the bacteriostatic solution was prepared under aseptic conditions. Then through plate colony counting method and lactose bile salt fermentation tube method respectively cultivate 48 hours and observe the result after 24 hours and can know that this sterilization method can control the total amount of micro...

example 3

[0023] Example 3: Pre-treatment process of raw and frozen shiitake mushrooms

[0024] Select shiitake mushrooms of the same size (cap diameter 4-5.5cm, stipe length 2-3cm, seven-part umbrella), no mildew, no damage, wash, dry until the water content is about 80%, and then immerse in 0.4mmol / L cysteine ​​solution to protect the color for 30 minutes, take it out and drain the water with a vibrating sieve, then sterilize it with 11.5±1.0mg / L ozone water and ultrasonic waves with a power of 1000W for 90s, and place it on a clean workbench to drain Dry the water, pre-cool in a refrigerator at 5°C for 5-10 minutes, put it on a plate, and then place it in a single-body quick freezer at -35°C to quickly freeze it to below -18°C. Put the shiitake mushrooms into plastic baskets or stainless steel baskets, then immerse them in clean water at 1-3°C for 3-5 seconds to coat with ice, and quickly pack them in a low-temperature environment below -5°C. After packaging, the products should be ...

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PUM

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Abstract

The invention discloses a combined pretreatment method for controlling microorganisms of fresh frozen vegetables or edible fungi, which belongs to the technical field of safety control of fruit and vegetable food. The sterilization of the fresh frozen vegetables or edible fungi adopts the combined treatment of ozone water and ultrasonic wave, and the conditions are as follows: the concentration of the ozone water is between 9 and 15mg / L, the power of the ultrasonic wave is between 1,000 and 1,200W, the cooperative treatment time is between 60 and 90s, and the interval time of the ultrasonic wave is 5s; and then the frozen vegetables or edible fungi are placed into a single instant freezer to be quickly frozen at a temperature of between 35 and 40 DEG C below zero until the central temperature of a product reaches less than 18 DEG C below zero, and are quickly packaged in a low temperature environment lower than 5 DEG C below zero, and the product is placed at a temperature lower than 18 DEG C below zero for storage after the packaging. The sterilization method which combines the ozone water with the ultrasonic wave ensures that the total amount of the microorganisms is controlled within 1,000 counts / gram and coliforms (or colon bacilli) achieve the standard (negative) due to the fact that the synergic action of the ultrasonic wave makes the sterilization effect of the ozone water better. No heat treatment is performed, so the losses of the color and luster, the flavor and the nutrient content of the product are reduced, and the qualities of the quick-frozen product such as color, flavor and so on, are better maintained.

Description

technical field [0001] The invention relates to a combined preliminary treatment method for controlling raw and frozen vegetables or edible fungus microorganisms, and the invention belongs to the technical field of fruit and vegetable food safety control. The invention relates to the technical fields of quick-freezing processing of fruits and vegetables and ozone and ultrasonic sterilization. Background technique [0002] Quick-frozen vegetables have become an indispensable part of contemporary life and home diet because of their convenience, safety, and not being affected by seasons and climates, and are currently developing rapidly in domestic and foreign markets. Quick-frozen food is a kind of food produced by low-temperature quick-freezing. Due to the fast freezing speed, the ice crystals formed are small, large in number and evenly distributed, thus preserving various nutrients and flavors in vegetables to a great extent, and due to the low temperature, the growth of m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/157A23B7/015
Inventor 孙金才张慜马海燕屠亚丽张卫明郑丹丹王维琴
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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