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Production and storage method of quick-frozen green soy beans

A storage method and quick-freezing technology, which can be used in the preservation of fruits/vegetables by freezing/refrigeration, food preservation, and fresh-keeping of fruits and vegetables, etc., can solve the problems of evaporation loss of water, shorten the preservation time of quick-frozen vegetables, etc., and achieve the effect of reducing the evaporation speed.

Inactive Publication Date: 2015-02-25
SUZHOU FULL FORTUNE FOOD CO LTD
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AI Technical Summary

Problems solved by technology

[0005] The existing problem is that during the storage of quick-frozen vegetables, although they are in a low-temperature environment, the water will gradually evaporate and lose, which greatly reduces the storage time of quick-frozen vegetables.

Method used

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Examples

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Effect test

Embodiment

[0017] The production and storage method of the quick-frozen edamame of the present embodiment; Comprise the steps:

[0018] (a) Take fresh soybeans that are free from insects and pollution, soak them in water for 20 to 60 minutes, rinse them with clean water, and drain them;

[0019] (b) Blanch the drained edamame in salt water above 95 degrees Celsius for 6 to 8 minutes. The salt content of the salt water is 2% to 5%; take out the edamame and drain it, then put it into ventilated drying Air-dry the surface moisture in the environment;

[0020] (c) Quick-freeze the surface-dried edamame at a low temperature at -10°C to -25°C;

[0021] (d) Put the quick-frozen edamame into the cold storage;

[0022] (e) Use a dry fog machine to atomize water with compressed air of 0.7Mbpa to 1Mbpa and spray it into the cold storage; keep the relative humidity in the cold storage at 95% to 98%.

[0023] The water supply pressure of the dry fog machine used in this embodiment is 0.4 to 0.6 Mb...

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PUM

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Abstract

The invention relates to a production and storage method of quick-frozen green soy beans, belonging to the technical field of food processing. The method comprises the following steps of soaking, blanching, quick-freezing and storing. According to the production and storage method of quick-frozen green soy beans, water is atomized by using a high-pressure dry fog machine to form small particles with the particle sizes of smaller than 10 microns to ensure that water mist can be evaporated within extremely short time after being sprayed out, so that the rather high humidity in a refrigeration house is maintained, furthermore, the evaporation speed of water on the surfaces of quick-frozen vegetables is reduced, and the quick-frozen vegetables can be kept fresh.

Description

technical field [0001] The invention relates to a method for producing and storing quick-frozen edamame, belonging to the technical field of food processing. Background technique [0002] Due to the dehydration of the cell fluid during the freezing process of traditional slow-frozen vegetables, the water forms larger ice crystals, which seriously damages the cell wall; suffered great losses. It makes people have some misunderstandings about quick-frozen vegetables. [0003] With the development of science and technology, quick-frozen vegetables are gradually being understood and accepted by people. Generally speaking, quick-frozen vegetables are as nutritious as fresh vegetables. When quick-freezing vegetables, due to the short dehydration time of vegetables, the water can quickly pass through the maximum crystallization zone at 0°C to -5°C, and small ice crystals are formed in the cells and in the cell gaps at the same time, without damaging the cell walls. After thawing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/157A23B7/04
Inventor 毕晓芳段学武李建蓉
Owner SUZHOU FULL FORTUNE FOOD CO LTD
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