Process for quickly freezing flowering Chinese cabbage

A processing technology and vegetable sprouts technology, which is applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, etc., can solve the problem of low leafy vegetables, and achieve the effect of improving quality and prolonging eating time.

Inactive Publication Date: 2014-06-04
JIANGSU HAIDA FOOD
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Problems solved by technology

[0002] Quick-frozen vegetables are one of the main vegetable processing products supplied in the international market. At present, the raw materials of domestic quick-frozen vegetables mainly include roots, stems, leaves, flowers, fruits a...

Method used

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Embodiment Construction

[0006] A quick-freezing processing technology of vegetable sprouts, the production and processing process includes the following steps:

[0007] (1) Select the quick-frozen raw vegetable sprouts and clean them;

[0008] (2) Carry out cooling treatment by winnowing machine, and remove foreign matter;

[0009] (3) Carry out second cleaning treatment to cabbage sprouts with dehairing machine;

[0010] (4) Sterilize and clean the vegetable sprouts by air bubbles, ultrasonic waves, and bacteriostatic agents;

[0011] (5) Use a spiral blanching machine to blanch the vegetable sprouts with slightly alkaline water vapor. When blanching with slightly alkaline water steam, the temperature is controlled at 93° C., and the blanching time is 35 seconds;

[0012] (6) rapid cooling of the cabbage by countercurrent ice water;

[0013] (7) the vegetable sprouts are dehydrated by cold wind;

[0014] (8) Put the cabbage sprouts into the freezer for quick freezing. During quick freezing, the ...

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Abstract

The invention provides a process for quickly freezing flowering Chinese cabbage. The process comprises the following steps: (1) selecting raw materials of flowering Chinese cabbage for quickly freezing and cleaning; (2) cooling the flowering Chinese cabbage by a wind separator and removing foreign matters; (3) carrying out secondary cleaning treatment on the flowering Chinese cabbage by using an unhairing machine; (4) sterilizing and cleaning the flowering Chinese cabbage by air bubbles, ultrasonic waves and bacteria reduction agents; (5) blanching the flowering Chinese cabbage with weak alkaline water steam by using a spiral blanching machine; (6) cooling the flowering Chinese cabbage quickly through counterflow ice water; (7) dehydrating the flowering Chinese cabbage through cold wind; (8) putting the flowering Chinese cabbage into an ice house for quick freezing; and (9) packaging the flowering Chinese cabbage into bagged products,and freezing below minus 21 DEG C. The process has the advantages of prolonging the eating time of the flowering Chinese cabbage and improving the quality of the flowering Chinese cabbage during quick freezing.

Description

Technical field [0001] The invention relates to a processing technology for agricultural products, in particular to a quick-freezing processing technology for vegetable sprouts. Background technique [0002] Quick-frozen vegetables are one of the main vegetable processing products supplied in the international market. At present, the raw materials of domestic quick-frozen vegetables mainly include roots, stems, leaves, flowers, fruits and edible fungi. From the perspective of raw materials of quick-frozen vegetables, leafy vegetables are relatively low. And leafy vegetables are mainly spinach, and quick-frozen processed products of cabbage sprouts have not yet appeared. Moreover, the quality of quick-frozen vegetable sprouts is constantly improving no matter at home or abroad. In order to solve the quality of quick-frozen vegetable sprouts, the present invention provides a quick-freezing process for vegetable sprouts. Contents of the invention [0003] The purpose of the ...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 邱晓峰
Owner JIANGSU HAIDA FOOD
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