Method for quality-guaranteed and uniform unfreezing of quick-frozen vegetables

Abstract

The invention discloses a method for quality-guaranteed and uniform unfreezing of quick-frozen vegetables. The method comprises the following steps: selecting suitable vegetables for cutting, that is fresh vegetable raw materials are selected, cleaned and cut, and different kinds of vegetables are cut into different sizes, and the cutting surface area rate is distinguished according to tuber vegetables, wherein lump vegetables are 1.5 to 2.0 in weight, and leaf vegetables are 1.2 to 1.8 in weight. The method for quality-guaranteed and uniform unfreezing of quick-frozen vegetables, provided by the invention, conforms to nutritional requirements of human bodies and the theory of traditional Chinese medicine, and reduces or avoids the problems of nonuniformity in unfreezing, browning, nutrition loss and the like in the unfreezing process, thereby improving the unfreezing quality of the quick-frozen vegetables.

Description

technical field

[0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a method for uniformly thawing quick-frozen vegetables for quality preservation.

[0002] Background technique

[0003] Vegetables are one of the essential foods in people's daily diet. Vegetables can provide a variety of vitamins and minerals necessary for the human body. According to the statistics of the International Food and Agriculture Organization in 1990, 90% of the vitamin C and 60% of the vitamin A needed by the human body come from vegetables. In addition, there are a variety of phytochemicals in vegetables, which are recognized as effective components for health, such as carotenoids, dipropylene compounds, methyl sulfide compounds, etc. At present, many substances in fruits and vegetables that can effectively prevent chronic and degenerative diseases are being researched and discovered.

[0004] The nutrients of vegetables mainly i...