Processing method for freezing chives

A processing method and chive technology, which are applied in the fields of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of short storage period, loss of nutrients, and serious problems, and achieve the effect of simple production process and long storage time.

Inactive Publication Date: 2014-10-08
LIJIANG SANCHUAN IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the existing shallot preservation method has a short storage period, and the loss of nutrient substances of shallot products is more serious after drying and drying. For this reason, the purpose of the present invention is to provide a method that can prolong the storage time of shallots and simultaneously preserve the shallots. The processing method of nutrients in

Method used

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  • Processing method for freezing chives

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A freezing processing method of chives, comprising the following steps:

[0026] Select fresh chives to remove yellow leaves and fibrous roots, wash and dry, and cut into small pieces with a length of 3-5cm;

[0027] Quick-freeze the chives, and stop when the central temperature of the chives reaches -18°C;

[0028] Dry the quick-frozen chives, raise the temperature to 80°C at a constant speed within 0.5h, and keep it for 0.5h; drop the temperature to 60°C at a constant speed in 1h, and keep it for 2.5h; h.

[0029] Optionally, vacuum or nitrogen-filled packaging of the dried shallots is also included.

Embodiment 2

[0031] A freezing processing method of chives, comprising the following steps:

[0032] Select fresh chives to remove yellow leaves and fibrous roots, wash and dry, and cut into small pieces with a length of 3-5cm;

[0033] Quick-freeze the chives and stop when the central temperature of the chives reaches -20°C;

[0034] Dry the quick-frozen chives, raise the temperature to 78°C at a constant speed within 0.4h, and keep it for 0.6h; drop the temperature to 58°C at a constant speed in 1.1h, and keep it for 2.2h; 3h.

[0035] Optionally, vacuum or nitrogen-filled packaging of the dried shallots is also included.

Embodiment 3

[0037] A freezing processing method of chives, comprising the following steps:

[0038] Select fresh chives to remove yellow leaves and fibrous roots, wash and dry, and cut into small pieces with a length of 3-5cm;

[0039] Quick-freeze the chives and stop when the central temperature of the chives reaches -16°C;

[0040] Dry the quick-frozen chives, raise the temperature to 83°C at a constant speed within 0.6h, and keep it for 0.4h; drop the temperature to 65°C at a constant speed for 0.9h, and keep it for 3.0h; 2.0h.

[0041] Optionally, vacuum or nitrogen-filled packaging of the dried shallots is also included.

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PUM

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Abstract

The invention relates to the field of food processing, and particularly relates to a processing method for freezing chives. The method comprises the following steps: removing yellow leaves and fibrous roots, washing, drying in air and chopping into small segments; quickly freezing the chives; and drying the quick-frozen chives. The processing method disclosed by the invention is simple in process; various nutritional components as well as the color, the aroma and the taste of the prepared chives are effectively retained; no toner or preservative agent is added during processing; simultaneously, the chives can be preserved at normal temperature for a long time, are healthy, safe and sanitary for edible use and have wide market prospects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for freezing shallots. Background technique [0002] Chives are a must-have in the kitchen. It can be used not only as a seasoning, but also to prevent and control diseases. It can be described as a good vegetable and good medicine. As the saying goes, "No green onion, no cooking", Chinese cuisine often uses green onions and shallots, and the scallion oil pan before cooking is a classic flavor of Chinese cuisine. Chives can also be used to remove fishy smell and increase flavor of meat products. And chives contain high volatile oil, which will be released in the air quickly after cooking and heating, adding color, fragrance and beauty to different dishes. It is the most commonly used spice. In addition, chives also have high medicinal value: [0003] 1. Antipyretic and expectorant: active ingredients such as volatile oil of green onion can stimulate sweat glands in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/024
Inventor 不公告发明人
Owner LIJIANG SANCHUAN IND GRP
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