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Ultrahigh-pressure vegetable food processing method

A processing method and ultra-high pressure technology, applied in the agricultural field, can solve the problem of no discovery, achieve the effect of low energy consumption and expand the market

Inactive Publication Date: 2011-06-01
TIANJIN GUANGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As for the ultra-high pressure processing of vegetable food, there has not been found

Method used

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Examples

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Comparison scheme
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Embodiment Construction

[0036] The present invention will be further described in detail below through the specific examples, the following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention with this.

[0037] 一种超高压蔬菜食品的加工方法,步骤是:

[0038] 1、蔬菜清洗:

[0039] 对于蔬菜,要统一管理种植施肥,在收购前15天不允许再施肥;同时当天采摘收购,保证新鲜蔬菜加工生产。

[0040] 清洗方式:用自来水将蔬菜清洗干净,在自来水内加放次氯酸钠进行杀菌,次氯酸钠的加入比例根据蔬菜的自身情况设定。

[0041] 2、蔬菜浸泡:

[0042] 自来水按照比例加入蔬菜消毒剂如次氯酸盐,将清洗干净的蔬菜放入浸泡1-3小时,其目的主要是将蔬菜中的农药残留物清洗干净。

[0043] 3、蔬菜整形:

[0044] 将浸泡后的蔬菜沥干,并对于不同的蔬菜进行整形,整形主要包括如下方式:

[0045] 对于根菜类(如萝卜、胡萝卜):加工成0.8cm×0.8cm×4-6cm长斜条,0.5cm圆片或0.5cm斜片;

[0046] 对于茎菜类(如莴笋、莲藕):根据不同要求加工成0.8cm×0.8cm×4-6cm长斜条,0.5cm半圆片;

[0047] 对于叶菜类(如芹菜、圆白菜):根据不同要求加工成1cm×4cm长斜条或3cm×3cm方块;

[0048] 对于花菜类(如菜花、芥蓝):根据不同要求加工成1cm×4cm长斜条或3cm大小块;

[0049] 对于果菜类(如黄瓜、西红柿):根据不同要求加工成0.5cm圆片或0.5cm斜片。

[0050] 4、蔬菜预煮:

[0051] 将加成锅内的自来水加热到80-85℃,加入无水氯化钙和柠檬酸,放入整形后的蔬菜进行预煮,预煮水的温度为70-75℃之间,预煮时间5-25分钟之间,加入的无水氯化钙与柠檬酸的重量配比——自来水∶无水氯化钙∶柠檬酸=1∶0.003∶0....

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Abstract

The invention relates to an ultrahigh-pressure vegetable food processing method, which comprises the following steps: (1) washing vegetables; (2) soaking the vegetables; (3) reshaping the vegetables; (4) pre-boiling the vegetables; (5) cooling the vegetables; (6) filling the vegetables into bags for seasoning, and packaging under vacuum; (7) performing ultrahigh-pressure cold sterilization; and (8) storing and selling the finished products. In the invention, the physical properties, such as color, fragrance and flavor, of the vegetable food subjected to the ultrahigh pressure treatment are changed without generating peculiar smells, the pressured food still retains the original raw and fresh flavor and nutrients, and thus, food sterilization is uniform, instant and efficient. The protein denaturation and starch paste state of the vegetable food subjected to ultrahigh pressure treatment are different from those of vegetable food subjected to heat treatment, so food of new physical properties is obtained.

Description

technical field [0001] 本发明属于农业领域,涉及蔬菜食品的贮存加工,尤其是一种超高压蔬菜食品的加工方法。 Background technique [0002] 食品贮存技术越来越受到人们的重视,出现了一些行之有效的方法,如风干法、冷冻法、罐头封装法等,但这些方法都会使食品的鲜味受到不同程度的损害。 [0003] 随着科技的发展,出现了超高压食品保存技术,即将食品置于数千个大气压之中,在不损害食品材料本质的情况下对其进行调合、加工、杀菌。在超高压环境下,食品材料的淀粉变成糊状,蛋白质变成凝胶状,类似蜂蜜。虽然淀粉及蛋白质失去了本来面目,变得表面发光、质地细腻,但色香味都不失原有风味,不但无菌、保鲜时间长,而且还能使食品增添附加价值,成为人们理想的食品。 [0004] 目前,超高压食品的加工多用于海产品,如海参、牡蛎、鲍鱼、螃蟹、果酱、大米等,属于固态食品。而对于蔬菜类食品的超高压加工,目前还没有发现。 Contents of the invention [0005] 本发明的目的在于克服现有技术的不足之处,提供一种简便、安全、天然、营养的超高压蔬菜食品的加工方法,通过该方法加工的蔬菜食品,可即食即用,也可长期贮存。 [0006] 本发明实现目的的技术方案如下: [0007] 一种超高压蔬菜食品的加工方法,加工方法的步骤是: [0008] (1)蔬菜清洗; [0009] (2)蔬菜浸泡:将清洗干净的蔬菜放入浸泡1-3小时; [0010] (3)蔬菜整形:将浸泡后的蔬菜沥干后进行整形,整形包括如下方式: [0011] 对于根菜类:加工成0.8cm×0.8cm×4-6cm长斜条,0.5cm圆片或0.5cm斜片; [0012] 对于茎菜类:根据不同要求加工成0.8cm×0.8cm×4-6cm长斜条,0.5cm半圆片; [0013] 对于叶菜类:根据不同要求加工成1cm×4cm长斜条或3cm×3cm方块; [0014] 对于花菜类:根据不同要求加工成1cm×4cm长斜条或3cm大小块; [0015] 对于果菜类:根据不同要求加工成0.5cm圆片或0.5cm斜片; [0016] (4)蔬菜预煮:将加成锅内的自来水加热到80-85℃,加入无水氯化钙和...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00
Inventor 陈俊宋玉芬
Owner TIANJIN GUANGHUI FOOD
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