Processing method for quick-freezing carrot

Abstract

The invention relates to a processing method for quick-freezing carrot, belonging to the technical field of methods for processing vegetables. The invention aims at providing the carrot quick-freezing processing method which can keep the original bioactive components of the carrot for a long term as well as the flavor and the quality thereof. The technical scheme of the invention is as follows: the carrot which is processed by the steps of cleaning as well as head and surface fibrous root cutting is cut into slices, pieces or blocks; scalding and blanching: the carrot which is cut and sliced is led into a basket and is scaled at high temperature for 0.5 to 2 minutes, and the step of continuous stirring is carried out along with the process of high temperature scalding; cooling: after being scalded at high temperature, the carrot is cooled twice by 0 to 5 DEG C running water, so that the temperature of the carrot can range from 1 to 5 DEG C; water screening: a mid-speed centrifuge or a shaking machine is used for screening out residual water on the surface; and quick freezing: scattered raw materials are led into a freezing disk or are directly laid on a conveyer belt and then are frozen at the temperature from minus 25 DEG C to minus 35 DEG C, and after being frozen for 10 to 30 minutes, the raw materials are packed and kept in cold preservation. The preparation method of the invention has the advantages of easy operation and simple process, and contributes to the fresh keeping of the carrot.

Description

Technical field: [0001] The invention relates to a vegetable processing method, in particular to a carrot quick-freezing processing method. technical background: [0002] Carrots are rich in nutrition and contain a lot of carotene, vitamin C and a variety of inorganic salts. They have the effects of entering the lungs, strengthening the spleen, removing stagnation, detoxification, and rash. In particular, its anti-cancer effect doubles its value. However, the fleshy roots of carrots have poor water-holding capacity and are easy to lose water and affect their freshness. The current storage of carrots mostly adopts the mud storage method, the cellar storage method and the cold storage atmosphere storage method, but the storage time is only 2-3 months, and the long-term preservation effect cannot be obtained. Summary of the invention: [0003] The purpose of the present invention is to provide a method for quick freezing processing of carrots that can maintain the original biologic...

AI Technical Summary

Problems solved by technology

However, the skin of the carrot fleshy root has poor water retention capacity, and it is easy to lose water and affect its freshness.

Carrots are mostly stored by mud storage, cellar storage and controlled atmosphere storage in cold storage, but the storage time is only 2-3 months, and the effect of long-term freshness cannot be obtained.