Method for manufacturing quick-frozen taros

Abstract

The invention discloses a method for manufacturing quick-frozen taros, which can be used for carrying out quick-freezing and fresh-keeping on the taros by applying the methods of early-stage sterilization, continuous steam cooking, sterile cold-air cooling and individual quick-freezing on the basis of improving the safety and continuity of processing, so that the quality of the quick-frozen taroscan be improved, and the prepared quick-frozen taros are not easily aged, do not easily go bad and are complete in the organization structure and easy to cook.

Description

technical field [0001] The invention relates to an agricultural product processing technology, in particular to a method for making quick-frozen taro. Background technique [0002] Taro belongs to the order of Alisma, Araceae, also known as green taro, taro, is a perennial tuber plant. Originally produced in India, in my country, the Pearl River Basin and Taiwan Province are the most planted, followed by the Yangtze River Basin, and other provinces and cities are also planted. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins, minerals and other ingredients; among the minerals contained in taro, The fluorine content is high, which has the effect of cleaning teeth, preventing caries, and protecting teeth; taro contains a kind of mucus protein, which can produce immunoglobulin after being absorbed by the human body, or antibody globulin, which can improve the body's resistance, so traditional Ch...

AI Technical Summary

Problems solved by technology

This technology can keep taro fresh to a certain extent, but it has certain limitations in continuous production, quality and safety. It may be difficult to cook due to the aging of starch, and deteriorate due to microbial contamination.

Patent No. 02126766.9 discloses a processing method for quick-freezing and fresh-keeping taro sticks. The cooking process uses a steamer for steam cooking. The processing efficiency is low and it is not easy to control in real time. The cooling in this patent adopts natural or artificial cooling. Although the operation is simple and the processing cost is low, it is easy to be polluted by microorganisms, thereby causing the number of microorganisms to exceed the standard, and the safety is relatively poor; the quick-freezing method adopted in this patent also has certain limitations. It is to place the taro strips in a -18°C freezer for 30 minutes to harden the surface of the taro strips and facilitate packaging. However, there is a disadvantage that the longer the freezing time, the more serious the aging of the starch and the greater the possibility of microbial contamination. This results in a decrease in quality and a poor taste; finally, the patent does not carry out the pre-sterile reduction process and microbial control during processing, which will cause problems such as excessive microbial quantity and poor safety.