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Production and storage method of quick-frozen mung beans

A storage method and technology for quick-frozen mung bean, which are applied in the fields of edible seed preservation, food preservation, and seed preservation by freezing/cooling, etc., can solve the problems of water evaporation loss, shortening 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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Embodiment

[0017] The production and storage method of quick-frozen mung beans of this embodiment; including the following steps:

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

[0019] (B) Put the drained mung beans in salt water above 95 degrees Celsius and blanch for 6 to 8 minutes. The salt content of the salt water is 2% to 5%; remove the mung beans and put them in a ventilated dry In the environment, the surface moisture is air-dried;

[0020] (C) Quick-freeze the dried mung beans at a low temperature of -10℃ to -25℃;

[0021] (D) Put the quick-frozen mung beans into the cold storage;

[0022] (E) Use a dry mist machine to atomize the 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 mist machine used in this embodiment is 0.4 to 0.6 Mbpa, and the dia...

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PUM

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Abstract

The invention relates to a production and storage method of quick-frozen mung 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 mung 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 production and storage method of quick-frozen mung beans, belonging to the technical field of food processing. Background technique [0002] Due to the traditional slow-frozen vegetables, the cell fluid is dehydrated during the freezing process, and the water forms larger ice crystals, which seriously damages the cell wall; after thawing, the juice and nutrients are lost in a large amount, the meat becomes spongy, the brittleness is weakened, and the quantity and quality All suffered great losses. Makes people have a certain misunderstanding about quick-frozen vegetables. [0003] With the development of technology, quick-frozen vegetables are gradually understood and accepted by people. Generally speaking, quick-frozen vegetables are as nutritious as fresh vegetables. When quick-frozen vegetables, because the vegetable dehydration time is short, the water can quickly pass through the maximum crystallization area from 0°C to -5°C,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/00A23B9/30A23B9/10
Inventor 毕晓芳段学武李建蓉
Owner SUZHOU FULL FORTUNE FOOD CO LTD
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