Processing method of nutritional frozen Hibiscus esculentus slice

Abstract

The invention provides a processing method of nutritional frozen Hibiscus esculentus slice. The method comprises the steps of material selection, color protection, sterilizing (ozone combined with microwave), freezing (cooling, and ultrasonic-assisted freezing), thawing, preparing, screening, slicing, quick-freezing, packaging, sealing and delivering. The method provided by the invention adopts ultrasonic-assisted freezing to solve tissue structure disintegration problem in single freezing process, effectively promotes nucleation under simultaneous mass-transfer action and heat-transfer action of ultrasound, avoids damage of functional ingredients in Hibiscus esculentus, and avoids nutritional ingredients loss by adopting two-step operation of freezing and sterilizing. Under joint action of ozone and microwave in sterilization process, the method has thorough sterilization and obvious effect; in combination with sterilization with 75% ethanol, bacterial count can be controlled at 500-300 / g, sterilization time is shortened by above 30%, and the product is safe, pollution-free and residue-free.

Description

(1) Technical field [0001] The invention relates to a processing method of high-nutrition frozen okra slices. (2) Background technology [0002] Okra is a new type of health-care vegetable with high nutritional value. Its tender pods are rich in nutrients, especially high in protein and calcium. The unique viscous substances inside have high physiological activity. It is composed of gum, galactan and gum arabic, which can enhance the body's resistance, keep the digestive tract lubricated, and promote the activation of microvascular organs in the whole body. The meat of okra is tender, lubricated, and has a unique flavor. It is comparable to ginseng but more suitable for daily supplementation than ginseng. [0003] In recent years, nutritious and convenient quick-frozen food has been loved by more and more people. Blanching is an important step in the process of quick-frozen food processing. It can sterilize and inactivate enzymes. However, some raw materials such as okra w...

AI Technical Summary

Problems solved by technology

Ozone is a new type of high-efficiency and broad-spectrum bactericide, acting on lipoproteins and lipopolysaccharides, changing the permeability of cells, resulting in bacterial dissolution and death; microwaves can destroy the normal metabolic functions of microbial cells, and can also make enzymes Inactivation, but it often needs to be combined with other methods to achieve better results

[0004] The current freezing technology is limited by technology. During the freezing period of raw materials, the ice crystals in the tissue continue to increase, resulting in irreversible changes in the protoplasts, reduced enzyme activity, browning and yellowing, and also affects thawing. The cell wall ruptures. Tissue disintegration, in the case of okra, loss of sap resulting in severely reduced potency of the viscous substance