Method for producing frozen and dried scallion product

Abstract

The present invention provides a method for preparing frozen dried scallion product. The frozen dried scallion product which has the advantages of fully preserving the delicious component of scallion, small damage degree of product, sanitary insurance without using the sodium hypochlorite solution, and high commodity value can be prepared. The method for preparing the frozen dried scallion product comprises the following steps: a material preparing step, cutting off the useless part of scallion for preparing the rod-shaped scallion, and cleaning the rod-shaped scallion; a sterilizing step, boiling or steaming the rod-shaped scallion according to a condition that the temperature of the cleaned rod-shaped scallion is higher than 75 DEG C and the temperature is kept for more than one minute for sterilizing the rod-shaped scallion; a freezing step for freezing the sterilized rod-shaped scallion; a cutting step for cutting the frozen rod-shaped scallion to a prescribed length; and a freeze-drying step for executing freeze-drying to the cut rod-shaped scallion for preparing the frozen dried scallion product.

Description

technical field [0001] The invention relates to a preparation method of a freeze-dried green onion used as an ingredient of instant miso soup and the like. Background technique [0002] Conventionally, Non-Patent Documents 1 and 2 describe the following production methods as methods for producing freeze-dried green onions used as ingredients for instant miso soup and the like. image 3 It is a process flow which shows the manufacturing method of the conventional freeze-dried green onion product (it describes in non-patent document 1 as a dried green onion, and in non-patent document 2 as a dried vegetable). [0003] Such as image 3 As shown, the production method of the scallion freeze-dried product includes: a cutting process S101, which cuts the green onion as a raw material according to a specified length (cutting into sections, cutting into thin slices); The stick-shaped shallot 10a is precooked (boiled) at 98° C. for 30 to 60 seconds; the pre-freezing process S103 free...

AI Technical Summary

Problems solved by technology

In the sterilization treatment using such an aqueous solution of sodium hypochlorite, it is difficult to kill bacteria (coliform bacteria, etc.)

Moreover, in the baking process that adds scorched marks, the heating required for uniform sterilization can not be ensured.

[0012] As a result, the product produced by the conventional production method becomes a product that lacks the delicious ingredients of scallions, and the product shape is also easily damaged, so there are problems such as poor appearance, lack of sanitation, and reduced commercial value.

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