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Frozen yam color conservation processing method

A processing method, the technology of yam, which is applied in the direction of freezing/cold preservation of fruits/vegetables, food preservation, and preservation of fruits and vegetables, can solve the problems of reducing product freshness, increasing costs, and destroying the taste of yams, so as to ensure freshness and Effects of improving safety, quality, maintaining flavor and texture

Inactive Publication Date: 2011-08-17
李荣花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the oxidative discoloration of yam is controlled in this way, since the processed products of yam contain citric acid and vitamin C or other bleaching agents, deacidification treatment is required before eating, which not only increases the cost of processing, but also destroys the yam. The taste of yam reduces the freshness of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1. A color-protecting processing method of frozen yam, the steps of which are: after cleaning and peeling the yam raw material, cutting it into blanks of various shapes or directly beating the yam into a mud-like material; Put it into a vacuum tank, pump the vacuum to make the vacuum degree in the tank reach 0.0906Mpa, then flush nitrogen into the vacuum tank to restore the material in the tank to normal pressure in an inert gas, discharge the material, and store the material below -35°C Freeze, pack and store below -18°C.

Embodiment 2

[0008] Example 2. A color-protecting processing method of frozen yam, the steps of which are: after cleaning and peeling the yam raw material, cutting it into blanks of various shapes or directly beating the yam into a mud-like material; Put it into a vacuum tank, pump the vacuum to make the vacuum degree in the tank reach 0.0986Mpa, then flush nitrogen into the vacuum tank to restore the material in the tank to normal pressure in an inert gas, discharge the material, and store the material below -35°C Freeze, pack and store below -18°C.

Embodiment 3

[0009] Example 3. A color-protecting processing method of frozen yam, the steps of which are: after cleaning and peeling the yam raw material, cutting it into blanks of various shapes or directly beating the yam into a mud-like material; Put it into a vacuum tank, pump the vacuum to make the vacuum degree in the tank reach 0.0946Mpa, then flush nitrogen into the vacuum tank to restore the material in the tank to normal pressure in an inert gas, discharge the material, and store the material below -35°C Freeze, pack and store below -18°C.

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PUM

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Abstract

The invention provides a frozen yam color conservation processing method. The method is characterized by comprising the following steps: cleaning and peeling a yam raw material; cutting the yam into blanks in various shapes according to requirements or directly crushing the yam into paste; putting the blanks or the paste into a vacuum tank, vacuumizing to ensure that the vacuum degree in the tank is between 0.906 and 0.986MPa, introducing nitrogen into the vacuum tank to ensure that the material in the tank is recovered to normal pressure in the inert gas; discharging, and freezing the material at the temperature lower than minus 35 DEG C; and packaging and storing at the temperature lower than minus 18 DEG C. In the method provided by the invention, nitric acid or vitamin C is not utilized, or the yam is not dipped with a decolorant, but a physical method is adopted to prevent the yam from decoloring. By utilizing the method, the original flavor and taste of the yam is maintained, the quality of the frozen yam is fundamentally improved, and freshness and safety of the product is ensured.

Description

technical field [0001] The invention relates to a processing method for frozen food, in particular to a processing method for protecting the color of frozen yam. Background technique [0002] Yam is rich in starch, and it is extremely easy to oxidize and change color after peeling. The traditional color protection methods of frozen yams all use chemical methods to protect the color, that is, after the yams are peeled, a certain concentration of citric acid and vitamin C or other bleaching agents are used to soak the peeled yams. Although the oxidative discoloration of yam has been controlled in this way, since the processed products of yam contain citric acid and vitamin C or other bleaching agents, deacidification treatment is required before eating, which not only increases the cost of processing, but also destroys the yam. The taste of yam reduces the freshness of the product. Contents of the invention [0003] The technical problem to be solved by the present inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/144
Inventor 李荣花
Owner 李荣花