Processing technology for quickly freezing and refreshing toon

Abstract

The invention discloses processing technology for quickly freezing and refreshing toon, which comprises the processes such as blanching, cooling, shaping by quick freezing, constant-temperature cold storage and the like. The processing technology comprises the following steps: treating an entire toon stem; performing processing and color protecting treatments on the toon stem through the blanching and cooling processes before the quick freezing process, wherein no additive with chemical compositions is used; bagging the processed toon and quickly freezing the bagged toon, wherein little water or fragrance is volatilized; and shaping the bagged toon by quick freezing and storing the shaped toon under an environment with a small temperature difference. The toon can keep original shape and nutrient compositions and has crisp mouthfeel and green color and a quality guarantee period of more than two years. The processing technology is used for quickly freezing and refreshing fresh and tender toon stems.

Description

technical field [0001] The invention belongs to vegetable freezing and fresh-keeping technology, in particular to a Chinese toon quick-freezing and fresh-keeping processing technology. Background technique [0002] The stems and leaves of the deciduous tree Toona sinensis are not only rich in nutrition, but also have high medicinal value. [0003] Chinese toon contains volatile aromatic organic compounds such as toonatin, which can invigorate the spleen and appetizers, and increase appetite. The protein content of Chinese toon ranks first among vegetables, and the calcium and vitamin content are second only to peppers. It contains phosphorus, carotene, iron, Nutrients such as B vitamins are also among the best in the group of vegetables and have high nutritional value. [0004] In terms of medicine, Chinese toon has the effects of beautifying and antibacterial, and can enhance the immune function of the body; it has the effects of astringent blood, stopping dysentery, stopp...

AI Technical Summary

Problems solved by technology

However, pickled products are not only completely different from fresh products in terms of nutrition, taste, and texture, but more importantly, carcinogens will be produced during this process; and frozen products are often unsatisfactory due to unreasonable processing procedures. , such as the application number 951001698 Chinese invention patent application, involving "quick-frozen Chinese toon production process", the product has the disadvantages of dark color, separation of leaf stems, dry taste, and great loss of fragrance when eaten. The main reasons are as follows:

[0007] ①In the process of processing, the fresh Chinese toon was not treated for color protection, but the process of soaking in salt water was carried out first, which resulted in serious water loss inside the Chinese toon, the leaf stems became soft and lost their brittleness, and the chemical reaction between the salt and the nutrients of Chinese toon resulted in the loss of aroma Seriously, the color of the later product is black and green, the leaves and stems are separated, the taste, taste, and appearance are not good, and the salt in the raw material makes it difficult to freeze during subsequent freezing, which consumes a lot of energy;

[0008] ②Refrigeration is carried out in an environment with a large temperature difference of -20 to -10°C, and there will be a process of repeated thawing and freezing of the product, which will further lead to water loss and affect its shape