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Method for making quick-frozen garlic sprouts

A production method and technology of garlic moss, which is applied in the direction of freezing/refrigerating preservation of fruits/vegetables, food preservation, fruit and vegetable preservation, etc., can solve the problems of easy mildew and deterioration, easy bending and deformation of garlic moss, and large storage loss, etc.

Active Publication Date: 2013-12-25
徐州天马敬安食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is very popular in domestic and foreign markets. Fresh garlic moss is not easy to store. It can only be stored for 7 days at room temperature. Although it can be stored for 3 to 6 months at a temperature of 0°C—-1°C, the storage loss is large, it is easy to rot and deteriorate, and the quality is difficult to guarantee. The traditional quick-freezing processing method uses boiling water (above 98°C) to blanch to sterilize, protect green and inactivate the activity of enzymes. During the process of blanching in boiling water, allicin is seriously lost, and the tissue morphology of garlic sprouts is also excessively softened. During the quick-freezing process, the fluidized bed The wind is strong, and the garlic moss is easy to bend and deform, which will affect the appearance

Method used

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  • Method for making quick-frozen garlic sprouts

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0013] (1) After the garlic moss is harvested, pre-cool it to 3°C-5°C and then put it into a silicon window fresh-keeping bag. The size of the silicon window can adjust the gas concentration, so that the gas in the bag is controlled at an oxygen concentration of 12-15%, and a carbon dioxide concentration of 2-5. %, the storage temperature is controlled at 0°C to -1°C;

[0014] (2) Remove the head and tail of the stored garlic moss, remove the moss buds, pick out defective products, cut into sections, and grade according to export standards;

[0015] (3) Usually, the water temperature for blanching and finishing is above 98°C. High temperature is easy to soften the garlic moss and lose allicin. The blanching temperature is 85°C-90°C, and the blanching time is 30-40 seconds. The enzyme cannot be completely inactivated. Add lemon Sodium acid and calcium chloride help to inhibit the activity of enzymes and play a role in green protection, see figure 1 , it can be seen from the c...

example 2

[0021] 1) After the garlic moss is harvested, pre-cool it and put it into a silicon window fresh-keeping bag. The gas concentration in the bag is controlled at 12-15% oxygen, 2-5% carbon dioxide, and stored at a temperature of 0°C to -1°C;

[0022] (2) Remove the head and tail of the stored garlic moss, remove the moss buds, pick out the defective products, and cut them into 14 cm long sections;

[0023] (3) After clearing with running water, blanching to kill green and green protection, blanching temperature 85°C-90°C, blanching time 30-40 seconds, blanching liquid is composed of water, sodium citrate, calcium chloride according to water: sodium citrate: Calcium chloride=100:0.23:0.16 composition;

[0024] (4) Cool the garlic moss obtained in (3) with ice water. The temperature of the cooling water is 4°C-8°C. Chlorine oxide=100:0.05:0.0021 composition;

[0025] (5) Put it on a plate for quick freezing, put the garlic moss obtained in (4) into 15*10*3 cm 3 Quick-frozen i...

example 3

[0029] 1) After the garlic moss is harvested, pre-cool it and put it into a silicon window fresh-keeping bag. The gas concentration in the bag is controlled at 12-15% oxygen, 2-5% carbon dioxide, and stored at a temperature of 0°C to -1°C;

[0030] (2) Remove the head and tail of the stored garlic moss, remove the moss buds, pick out the defective products, and cut them into 28 cm long sections

[0031] (3) After clearing with running water, blanching to kill green and protect green, blanching temperature is 85°C-90°C, blanching time is 30-40 seconds, blanching liquid is composed of water, sodium citrate, calcium chloride according to water: sodium citrate: Calcium chloride=100:0.25:0.17 composition;

[0032] (4) Cool the garlic moss obtained in (3) with ice water. The temperature of the cooling water is 4°C-8°C. Chlorine oxide=100:0.06:0.0022 composition;

[0033] (5) Put it on a plate for quick freezing, put the garlic moss obtained in (4) into 29*10*3 cm 3 Quick-frozen...

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Abstract

The invention relates to a method for making quick-frozen garlic sprouts, which comprises the following steps: refrigerating garlic sprouts with an air regulating silicon window, preserving green color by sodium citrate and calcium chloride, sterilizing by VC and chlorine dioxide, placing the garlic sprouts and quickly freezing for fixing as bar shape without bending; the making method provided by the invention is capable of increasing the sensory and internal quality, the finished product has green color and bar shape without bending, and the microbiological indicators are characterized in that the total amount of bacterium colony in each gram of sample is less than 10000, the number of fecal coliform in every 100 grams of sample is less than 3, and the number of bacillus cereus in each gram of sample is less than 3.

Description

technical field [0001] The invention belongs to a processing method of garlic moss, in particular to a preparation method of quick-frozen garlic moss. Background technique [0002] Garlic moss, herb. The edible part is the tender stem above the ground, and both garlic moss and garlic contain allicin, which has a bactericidal effect. It is very popular in domestic and foreign markets. Fresh garlic moss is not easy to store. It can only be stored for 7 days at room temperature. Although it can be stored for 3 to 6 months at a temperature of 0°C—-1°C, the storage loss is large, it is easy to rot and deteriorate, and the quality is difficult to guarantee. The traditional quick-freezing processing method uses boiling water (above 98°C) to blanch to sterilize, protect green and inactivate the activity of enzymes. During the process of blanching in boiling water, allicin is seriously lost, and the tissue morphology of garlic sprouts is also excessively softened. During the quick-f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/148A23B7/04A23B7/154A23B7/158A23B7/005
Inventor 胡传银胡欣欣胡海清武超
Owner 徐州天马敬安食品有限公司