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

A vegetable and uniform technology, which is applied in the field of quick-frozen vegetable quality preservation and uniform thawing, can solve the problems of quick-frozen vegetable nutrition loss and other problems, and achieve the effect of maintaining the initial shape, low production cost, and maintaining good nutrients

Inactive Publication Date: 2014-02-12
QINGDAO BOHONG MARINE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Many people have misunderstandings about quick-frozen vegetables, and think that quick-frozen vegetables lose a lot of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: the method for fresh spinach quick-freezing and quick thawing preservation

[0024] Select fresh spinach, remove the root of the spinach, carry out blanching treatment, and use 0.2%-0.03% ascorbic acid and 0.08%-0.1% calcium chloride compound color protection solution to protect the color and color of the cut spinach respectively. Crisp treatment 1.5-2.0m, cooled, drained, packaged and placed in a -65°C ultra-low temperature refrigerator for quick-freezing treatment, and then stored in a -18°C refrigerator after quick-freezing. Take out 200 spinach and carry out three-stage combined dielectric heating and thawing method to thaw quick-frozen spinach. The process is to use 50MHZ radio frequency for 40-50s, 915MHZ high-frequency microwave for 45-55s and 240-255MHZ high-frequency microwave for 65-75s. Spinach that has been thawed evenly with good quality is obtained. After thawing, the spinach has better color, crispness, and texture.

Embodiment 2

[0025] Embodiment 2: the method for fresh celery quick-freezing and fast thawing preservation

[0026] Select fresh celery, cut the celery into long sections with a thickness of 0.3 cm, and perform blanching treatment, and use 0.2%-0.03% ascorbic acid and 0.08%-0.1% calcium chloride compound color protection solution to treat the cut vegetables respectively. Carry out color protection and brittle treatment of 1.5-2.0m, cool, drain, pack and put into -65°C ultra-low temperature refrigerator for quick freezing treatment, and put into -18°C refrigerator for storage after quick freezing. Take out 200g of celery and carry out three-stage combined dielectric heating and thawing method to thaw quick-frozen celery. The process is to use 50MHZ radio frequency treatment for 40-50s, 915MHZ high-frequency microwave treatment for 45-55s and 240-255MHZ high-frequency microwave treatment for 65-75s. The celery that has been thawed evenly with good quality is obtained. After thawing, the colo...

Embodiment 3

[0027] Embodiment 3: the method for fresh celery quick-freezing and quick thawing preservation

[0028] Select fresh celery, cut the celery into 0.3cm thick round slices, carry out blanching treatment, and use 0.2%-0.03% ascorbic acid and 0.08%-0.1% calcium chloride compound color protection solution to treat the cut vegetables respectively. Carry out color protection and brittle treatment of 1.5-2.0m, cool, drain, pack and put into -65°C ultra-low temperature refrigerator for quick freezing treatment, and put into -18°C refrigerator for storage after quick freezing. Take out 200g of celery and carry out three-stage combined dielectric heating and thawing method to thaw quick-frozen celery. The process is to use 50MHZ radio frequency treatment for 40-50s, 915MHZ high-frequency microwave treatment for 45-55s and 240-255MHZ high-frequency microwave treatment for 65-75s. The celery that has been thawed evenly with good quality is obtained. After thawing, the color, crispness and ...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/045A23B7/153
Inventor 万静
Owner QINGDAO BOHONG MARINE BIOTECH
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