Yam freezing technology

A technology of yam and technology, applied in the field of deep processing of agricultural and sideline products, can solve the problems of staying, affecting the supply and demand of yam market, and achieve the effect of increasing income

Inactive Publication Date: 2011-05-11
吴继明
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Problems solved by technology

[0002] In recent years, people have paid more and more attention to food safety on the table, especially the diversification and nutrition of food. Yam has high nutritional value and is widely used. It can be eaten and used as Chinese herbal medicine. It is recorded in medical books that yam eliminates cold and heat evil spirits, nourishes the middle and nourishes qi. , long muscles, long-term use of ears and eyes, so the demand in the market continues to increase. As a special vegetable, yam is also processed and exported. Basically, it directly affects the export of yam and the market supply and demand in remote areas

Method used

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Embodiment Construction

[0011] Below in conjunction with embodiment the present invention is described in further detail:

[0012] A kind of Chinese yam quick-freezing technology, this technology comprises raw material harvesting, raw material processing, packing etc., specifically carries out according to the following steps:

[0013] (1) Harvesting and storing raw materials: After harvesting raw materials, store them for 2-3 months at a temperature of 2-4°C and a relative air humidity of 80%-85%;

[0014] (2) Raw material processing: wash the silt on the surface of the yam, peel it, cut it into discs with a thickness of 0.8-1.0cm, put it into the color protection solution in time, clean it after 20-40 minutes, and put it into the blanching machine , the water temperature is 95-100°C, and the time is 1-1.5 seconds;

[0015] (3) Cooling: take two cooling methods, the first time with tap water cooling, the second time with 0 ℃ cooling water cooling, and then drain the moisture on the surface of the y...

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Abstract

The invention relates to a vegetable freezing technology, in particular to a yam quick-freezing technology which belongs to the technical field of deep processing of farm and sideline products. The technology comprises measures of collecting raw materials, treating the raw materials, packaging and the like, pretreatment, low-temperature monomer quick freezing, low-temperature packaging and warehousing are sequentially carried out on yam, and a finished product is white with slight straw yellow, has peculiar taste and flavor, has no peculiar smell and can meet the market demands at home and abroad and simultaneously improve the income of peasants.

Description

technical field [0001] The invention relates to a vegetable freezing technology, in particular to a yam quick-freezing technology, which belongs to the technical field of deep processing of agricultural and sideline products. Background technique [0002] In recent years, people have paid more and more attention to food safety on the table, especially the diversification and nutrition of food. Yam has high nutritional value and is widely used. It can be eaten and used as Chinese herbal medicine. It is recorded in medical books that yam eliminates cold and heat evil spirits, nourishes the middle and nourishes qi. , long muscles, long-term use of ears and eyes, so the demand in the market continues to increase. As a special vegetable, yam is also processed and exported. Basically, it directly affects the export of yam and the market supply and demand in remote areas. Contents of the invention [0003] The purpose of the present invention is to provide a kind of yam quick-fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 吴继明
Owner 吴继明
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