Semi-finished quick-frozen leaf vegetables processing method

A processing method and technology for semi-finished products, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, food preservation, freshness of fruits and vegetables, etc., can solve the problems of weightlessness, reduced economic value, and high circulation costs of vegetables and other products, and achieve storage and transportation High efficiency, guaranteed fresh quality, and reduced processing time

Inactive Publication Date: 2015-02-11
SUZHOU FULL FORTUNE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. Quick-frozen vegetables are easy to be overlapped and compressed, and take up a lot of space, with low storage and transportation efficiency and high circulation costs;
[0006] 2. Quick-frozen vegetables are often unprocessed primary agricultural products, which take up a lot of space and require further processing when eating, which wastes time;
[0007] 3. The fresh quality of vegetables needs to be maintained in a high-h

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0025] The processing method of the semi-finished product quick-frozen leafy vegetables of the present embodiment, comprises the following steps:

[0026] (1) Material selection: select fresh leafy vegetables with dense tissue and thick flesh, and remove the parts with diseases, insects and insects and rot;

[0027] (2) Rinsing: put the selected leafy vegetables in the cleaning device for washing;

[0028] (3) Machine cutting: cut leafy vegetables into cubes or strips;

[0029] (4) Machine selection: According to the particle size requirements of the product, select the screen of the corresponding specification to screen the leafy vegetables, and at the same time perform magnetic separation to remove metal objects and powder;

[0030] (5) Manual sorting: removing insect flies, yellow leaves, old roots and long strips not removed by previous sieving;

[0031] (6) Blanching: Put the manually sorted leafy vegetables into a calcium chloride solution with a mass concentration of ...

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PUM

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Abstract

The invention relates to a semi-finished quick-frozen leaf vegetables processing method, and belongs to the technical field of preparation of food. The semi-finished quick-frozen leaf vegetables processing method comprises the following steps of material selecting, rinsing, machine cutting, machine selecting, manual sorting, blanching, spin-drying, pre-packaging, quick-freezing, post-packaging and dry fog and humidity control storage. The semi-finished quick-frozen leaf vegetables processing method has the advantages that quick-frozen vegetables produced by the method cannot overlap each other; the processed leaf vegetables take a small space, the storage and transport efficiency is high, and the circulation cost is low; the method also keep the vegetables fresh; further processing is not needed in large-scale applications, so the processing time is reduced.

Description

technical field [0001] The invention relates to a vegetable processing method, which belongs to the technical field of food preparation. Background technique [0002] Vegetables are an essential food in people's daily diet. Vegetables can provide a variety of vitamins and minerals necessary for the human body. [0003] Quick-frozen vegetables are as nutritious as fresh vegetables. The raw materials of quick-frozen vegetables must be high-quality, suitable for maturity, uniform in size and length, free of pests and diseases, and pollution-free. After harvesting, they must not be soaked in water, bundled, or overlapped. And timely transportation, from harvesting to quick-freezing, depending on the variety, is controlled in a short time, thus ensuring the freshness of raw materials. The quick-frozen vegetables have been kept in a low-temperature environment, and various internal biochemical reactions are also inhibited, and the nutrients in the vegetables will not be lost duri...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/157A23B7/04
Inventor 黄开平姚金荣毕晓芳金玠恒段学武李建蓉
Owner SUZHOU FULL FORTUNE FOOD CO LTD
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