Technique for quick-frozen gingers

A process method, the technology of quick-frozen ginger, which is applied in the direction of freezing/refrigerating preservation of fruits/vegetables, food preservation, fruit and vegetable preservation, etc., to achieve the effect of eliminating bacterial infection and facilitating storage and transportation

Active Publication Date: 2012-10-03
罗平县阳洋黄姜有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not to mention the long-distance transport of ginger to markets inside and outside the province to meet consumption needs, there is a problem of freshness and quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The detailed production process of the present invention is given below as an example.

[0015] 1. The process involved: raw material selection → raw material trimming → winnowing machine winnowing → soaking desulfurization → clean water cleaning → sorting → sterilization → blanching → normal temperature cleaning → ice water cooling and quick freezing → ice film making → metal detection container→rational packaging→storage in cold storage

[0016] 2. Specific processing method

[0017] 1. Selection of raw materials: select dried ginger pieces that are large and plump, without mildew and deterioration, and have a moisture content of less than 13% as raw materials for processing.

[0018] 2. Trimming of raw materials: Manually burr the selected dried ginger, that is, remove the fibrous roots or raised small bumps on the surface of the ginger, and smooth it to make it smooth and beautiful.

[0019] 3. Air separation by air separation machine: use the air separation mach...

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PUM

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Abstract

A technique for quick-frozen gingers includes the processes of ginger selection, desulfurization, sterilization and quick-freezing. The process of ginger selection includes three steps, i.e. material selection, material trimming and winnowing; the process of desulfurization includes three steps, i.e. soaking for desulfurization, cleaning in clean water and sorting; the process of sterilization includes three steps, i.e. sterilization in medical solution, blanching for sterilization and cleaning in normal-temperature water; the process of quick-freezing includes three steps, i.e. cooling in ice water, quick-freezing and making of ice rinds; the gingers are quick-frozen under less than 25 DEG C below and within 15 minutes; in the steps of cooling in ice water and quick-freezing, water temperature is chosen according to the temperature of the quick-freezing tunnel of a fluidized quick-freezing machine, an ice water pond needs to be refrigerated if the temperature of the quick-freezing tunnel is higher than 30 DEG C below, the refrigeration temperature is controlled at 0 DEG C to 5 DEG C, and if the temperature of the quick-freezing tunnel is lower than 30 DEG C below, the ice water pond uses normal-temperature water; in the step of making of ice rinds, the gingers discharged out of the discharge outlet of the quick-freezing tunnel are directly put into a container containing ice water with temperature lower than 4 DEG C for 1 to 3 seconds; and after being packaged, the gingers are stored under the low-temperature condition of less than 18 DEG C below and transported to a point of consumption.

Description

technical field [0001] The invention relates to a process for quick-freezing ginger. Background technique [0002] Ginger is rich in pungent characteristic substances such as gingerol and zingiberene, various nutrients, ginger protease, etc., and has a history of utilization of more than one thousand years in food and medicine. The traditional processing method is only to roughly process it, that is, cleaning, peeling, drying, and making it into flakes or powder. This is neither hygienic nor fresh. Along with socioeconomic development and the raising of people's living standard, the requirement of people's diet, not only will be delicious, but also fresh. Luoping, Yunnan Province, as a geographical indication area of ​​China's small yellow ginger, has unique ginger planting conditions. The low-altitude Nanpanjiang low-heat valley area and the middle and lower reaches of the Jiulong River have a long history of planting and are famous all over the country. Luoping small tu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/04
Inventor 李光德李阳
Owner 罗平县阳洋黄姜有限公司
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