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
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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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