Processing method of half-finished quick-frozen sprouting vegetables

Abstract

The invention relates to a processing method of half-finished quick-frozen sprouting vegetables, and belongs to the technical field of preparation of foods. The processing method of the half-finished quick-frozen sprouting vegetables comprises the following steps sequentially: selecting materials, rinsing, mechanically selecting, artificially grading, blanching, spin-drying, pre-packaging, quick-freezing, post-packaging, controlling the humidity with dry fog, and storing. The quick-frozen vegetables produced by adopting the processing method of the half-finished quick-frozen sprouting vegetables, disclosed by the invention, are prevented from being overlapped, and the processed sprouting vegetables are small in occupying space, high in storage and transportation efficiency, low in circulation cost, and the fresh quality of the vegetables is kept; and in large-scale application, the further processing is not required, so that the processing time is saved.

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...

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-humidity storage environment. However, if the common cold storage is below 0°C, the vegetables will be in danger of freezing. At the same time, the refrigeration system of the existing warehouse will remove the moisture in the air in the storage room. However, dry air will intensify the evaporation and water loss rate of vegetables, resulting in the weight loss of vegetables and other products and the reduction of economic value