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Method for preventing quick-frozen taro from browning

A technology of taro and browning, which is applied in the direction of freezing/refrigerated preservation of fruits/vegetables, heating preservation of fruits/vegetables, etc., can solve the problems of unsafe food and unsatisfactory effects, and achieve the goal of preventing browning and ensuring food safety Effect

Inactive Publication Date: 2014-03-19
JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Most of the existing technologies use preservatives or bleaching agents combined with low temperature to preserve quick-frozen taro sticks, but these all bring unsafe factors to food, and the effect is not very satisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preventing quick-frozen taro from browning, comprising the following steps:

[0025] (1) Fresh taro is cut into cuboid taro sticks of 20mm×20mm×100mm after being cut and peeled;

[0026] (2) The sliced ​​taro sticks are immersed in 80°C water for 1 min and then scalded for 1 min, and then taken out;

[0027] (3) The taro strips after blanching are vacuum-packed with a vacuum cooking packaging bag, and the vacuum degree is -0.06MPa~-0.1MPa;

[0028] (4) Put the vacuum-packed taro strips into a high-temperature sterilization pot at 90°C for 2 minutes to kill the enzyme;

[0029] (5) Immediately quick-freeze the taro strips after vacuum packaging and deactivating the enzyme at -22~-25°C until the center temperature reaches -18°C;

[0030] (6) The packaged taro sticks were stored in a low-temperature storage at -18°C.

Embodiment 2

[0032] A method for preventing quick-frozen taro from browning, comprising the following steps:

[0033] (1) Fresh taro is cut into cuboid taro strips of 50mm×50mm×100mm after being cut and peeled;

[0034] (2) Immerse the sliced ​​taro strips in water at 100°C for 5 minutes and then remove them;

[0035] (3) The taro strips after blanching are vacuum-packed with a vacuum cooking packaging bag, and the vacuum degree is -0.06MPa~-0.1MPa;

[0036] (4) Put the vacuum-packed taro strips into a high-temperature sterilization pot at 110°C for 5 minutes to kill the enzyme;

[0037] (5) Immediately quick-freeze the taro strips after vacuum packaging and deactivating the enzyme at -22~-25°C until the center temperature reaches -18°C;

[0038] (6) The packaged taro sticks were stored in a low-temperature storage at -18°C.

Embodiment 3

[0040] A method for preventing quick-frozen taro from browning, comprising the following steps:

[0041] (1) Fresh taro is cut into cuboid taro strips of 40mm×40mm×100mm after being cut and peeled;

[0042] (2) Immerse the sliced ​​taro strips in 95°C water for 3 minutes, and then remove them;

[0043] (3) The taro strips after blanching are vacuum-packed with a vacuum cooking packaging bag, and the vacuum degree is -0.06MPa~-0.1MPa;

[0044] (4) Put the vacuum-packed taro strips into a high-temperature sterilization pot at 95°C for 3 minutes to kill the enzyme;

[0045] (5) Immediately quick-freeze the taro strips after vacuum packaging and deactivating the enzyme at -22~-25°C until the center temperature reaches -18°C;

[0046] (6) The packaged taro sticks were stored in a low-temperature storage at -18°C.

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PUM

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Abstract

A disclosed method for preventing quick-frozen taro from browning comprises the following steps: performing end-cutting and peeling on fresh taro, then cutting fresh taro into cuboid taro strips with the dimension of 50 mm*50 mm*100 mm or less; dipping the cut taro strips within 1 min into water with a temperature of 80 DEG C-100 DEG C and blanching for 1-5 min, and taking out; performing vacuum packaging by utilizing vacuum boiling packaging bags; putting into a high-temperature sterilization pot and killing enzyme with a temperature of 90 DEG C-110 DEG C for 3-8 min; after enzyme killing process is finished, immediately performing quick-freezing at -22 DEG C to -25 DEG C until the center temperature reaches -18 DEG C; and storing in a -18 DEG C low-temperature warehouse. According to the method, no any preservatives or bleaching agents are used, so that the purpose of preventing the product from browning is realized and the foodstuff safety is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food engineering and relates to a method for preventing quick-frozen taro from browning. Background technique [0002] Most of the existing taro quick-frozen products are cut into cuboid taro sticks after removing the two ends of the taro, the skin and knots, etc., and then adopt steaming or water boiling to carry out quick-freezing method. However, the quick-frozen taro strips produced by the current manufacturer will brown during storage, and the change in the surface color of the taro will affect the sales of the product. [0003] Zhang Fusheng etc. have carried out color protection research to peeled taro, have tested and kept the color and luster and the freshness of peeled taro by soaking in sulfur and blanching, successfully ensured product quality (Zhang Fusheng, Pang Jie, Wang Yingyuan. Protection of peeled taro Color Research [J]. Shanghai Vegetables, 2002, (3): 36-37.). Zhang Fusheng etc. hav...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/04
Inventor 李志方徐海祥徐春仲王正云施帅吴明亮
Owner JIANGSU AGRI ANIMAL HUSBANDRY VOCATIONAL COLLEGE
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