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Processing method of scallion

A processing method and onion technology, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve problems such as too simple cleaning methods, failure to meet hygienic standards, and excessive number of microorganisms, so as to reduce odor loss and microbial infection. chance, quick freezing time, good quality results

Inactive Publication Date: 2012-07-18
龙海龙贤果蔬速冻食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent does not carry out the microbial control in the early stage of bacteria reduction process and processing, which may cause the number of microorganisms to exceed the standard, and the safety of the product is relatively poor
Because green onions are sometimes eaten raw or mixed with cold dishes, if the microorganisms exceed the standard, it will cause serious consequences of food poisoning
In addition, the raw material cleaning method adopted in this patent is too crude, which will inevitably leave a hygienic corner, thereby failing to meet the hygienic standard of instant food
Finally, the quick-freezing method of this patent also has certain limitations. It is to place the green onions in a -28°C freezer for 2 hours, or send them to a -35°C freezer for 1.5 hours, but there is a shortcoming, that is, the longer the freeze time Longer, the more serious the off-flavor of the onion, the greater the possibility of microbial contamination, resulting in a decline in quality and poor taste

Method used

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  • Processing method of scallion
  • Processing method of scallion

Examples

Experimental program
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Embodiment 1

[0035] A processing method for green onions, comprising the following steps:

[0036] (1) Selection and inspection of raw materials: The requirements for raw materials are 1) the onion should contain less soil, the leaves should be large, and there should be no disease spots (white spots, purple leaves), yellow leaves, weeds, etc.; 2) the white part of the onion and the blue color The proportion requirements of the part: white: blue = 25%: 75%; 3) The diameter of the white part of the onion is φ≤10mm;

[0037] (2) Pretreatment: remove yellow leaves, diseased spots, onion leaf tips, sundries, etc.;

[0038] (3) Cut the head: cut off 10-15mm, depending on the size of the onion;

[0039] (4) Pre-cleaning: wash away the sediment, etc. in the bucket with running water;

[0040] (5) One-time immersion disinfection: soak and disinfect in 100ppm sodium hypochlorite disinfectant for 10 minutes, and change the water once an hour;

[0041] (6) Fine cleaning and impurity removal: use r...

Embodiment 2

[0053] A processing method for green onions, comprising the following steps:

[0054](1) Selection and inspection of raw materials: The requirements for raw materials are 1) the onion should contain less soil, the leaves should be large, and there should be no disease spots (white spots, purple leaves), yellow leaves, weeds, etc.; 2) the white part of the onion and the blue color The proportion requirements of the part: white: blue = 20%: 80%; 3) The diameter of the white part of the onion is φ≤10mm;

[0055] (2) Pretreatment: remove yellow leaves, diseased spots, onion leaf tips, sundries, etc.;

[0056] (3) Cut the head: cut off 10-15mm, depending on the size of the onion;

[0057] (4) Pre-cleaning: wash away the sediment, etc. in the bucket with running water;

[0058] (5) One-time immersion disinfection: soak and disinfect in 50ppm sodium hypochlorite disinfectant for 10 minutes, and change the water once an hour;

[0059] (6) Fine cleaning and impurity removal: use run...

Embodiment 3

[0071] A processing method for green onions, comprising the following steps:

[0072] (1) Selection and inspection of raw materials: The requirements for raw materials are 1) the onion should contain less soil, the leaves should be large, and there should be no disease spots (white spots, purple leaves), yellow leaves, weeds, etc.; 2) the white part of the onion and the blue color Requirements for the proportion of the part: white: blue = 22%: 78%; 3) The diameter of the white part of the onion is φ≤10mm;

[0073] (2) Pretreatment: remove yellow leaves, diseased spots, onion leaf tips, sundries, etc.;

[0074] (3) Cut the head: cut off 10-15mm, depending on the size of the onion;

[0075] (4) Pre-cleaning: wash away the sediment, etc. in the bucket with running water;

[0076] (5) One-time immersion disinfection: soak and disinfect in 75ppm sodium hypochlorite disinfectant for 10 minutes, and change the water once an hour;

[0077] (6) Fine cleaning and impurity removal: us...

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Abstract

The invention discloses a processing method of scallion, which comprises the following steps that: prewashing; first-time dipping sterilization; fine washing; second-time dipping sterilization; segmentizing; third-time dipping sterilization; pre-cooling in ice water; and quick freeze, so a finished product is obtained. Due to adoption of the processing method, the hygiene and safety problem of the scallion can be well solved, thorough removal of impurities, thorough decontamination and thorough removal of residual sterilizing agent of raw materials can be guaranteed; and pollution of microorganisms on the scallion can be maximally reduced, and the taste of the scallion can be maximally maintained.

Description

technical field [0001] The invention relates to a processing technology of agricultural products, in particular to a processing method of green onions. Background technique [0002] Onion is a perennial herb with green onion leaves on the upper part and white onion white on the lower part. Onion is not only a common seasoning, but also a delicacy. The main nutrients of onion are protein, sugar, dietary fiber, phosphorus, iron, magnesium and other minerals. Onions are rich in allyl sulfide, vitamin C and calcium. People who often eat green onions can not only resist fatigue and strengthen their physique, but also keep their brains flexible and prevent senile dementia; onions also have the effects of lowering blood fat, blood pressure, and blood sugar. If eaten with mushrooms, they can promote blood circulation. effect. According to the records of traditional Chinese medicine, green onion tastes pungent and warm in nature; it has the effects of dredging yang and promoting ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/154
Inventor 林建伟
Owner 龙海龙贤果蔬速冻食品有限公司
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