Production method of green food quick-frozen green soybean pods

A technology of green food and edamame pods, which is applied in the direction of freezing/refrigerating fruits/vegetables, etc., can solve the problems of nutrients, vitamins and beneficial substances loss, food safety hazards of edamame pod products, loss of juice and nutrients, etc., to achieve freezing The effect of fast speed, good freezing quality and low cost

Inactive Publication Date: 2015-11-18
宁夏天瑞产业集团现代农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the traditional slow-frozen edamame pods, the cell fluid is dehydrated during the freezing process, and the water forms larger ice crystals, which severely damages the cell wall; Both suffered great losses; raw material planting and purchasing brought a large number of harmful substances (such as pesticide residues, heavy metals) that exceeded the standard and were directly brought into the finished product, causing serious food safety hazards to edamame pod products
The technology of producing edamame pods in the prior art all adopts high temperature and long-time blanching, and if the low-temperature water is not cooled in time or the water temperature is too high, a large amount of losses such as nutrients, vitamins, minerals, and beneficial substances are caused. A large number of additives are added during the blanching and cooling process, causing food safety hazards to edamame pod products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of quick-frozen edamame pod of green food:

[0029] (1) Acceptance of raw materials: When inspecting raw materials, check whether the raw materials of each vehicle come from qualified suppliers, and sample the raw materials of qualified suppliers 5-7 days before harvesting to detect the content of pesticide residues and heavy metals, which meet the requirements of green food NY / T1406-2007 "Green Food Quick-frozen Vegetables" stipulates the limits of pesticide residues and heavy metals, and those who fail to meet the requirements are rejected; and the raw materials are fresh, crisp and tender edamame pods, and the maturity of edamame reaches 70-80%. Processing shall be carried out on the same day after harvesting, and the storage time shall not exceed 12 hours. The inspection shall be carried out in strict accordance with the regulations in the "Acceptance Standards for Edamame Raw Materials", and the defective products and inclusions such as...

Embodiment 2

[0047] According to the operation described in Example 1, the edamame pod raw materials are successively subjected to raw material acceptance, winnowing, selection, grading, cleaning and stone removal operations;

[0048] Blanching: The edamame pods that have undergone the above treatment are blanched in strict accordance with the blanching process requirements. The blanching water temperature is 93°C, and the blanching time is 125 seconds;

[0049] Cooling: After the blanched raw materials are quickly sprayed with tap water to cool down, they are cooled in a 17°C normal temperature water tank for 60 seconds; then they are quickly cooled in a 3°C ice water tank for 90 seconds, making the wool The temperature in the center of the pod dropped rapidly below 7°C;

[0050] Draining: use mechanical vibration and blowing to drain the cooled raw materials. The frequency of the vibrating machine is 35Hz, the wind speed at the outlet of the blower is 5m / s, and the draining time is 7 sec...

Embodiment 3

[0056] According to the operation described in Example 1, the edamame pod raw materials are successively subjected to raw material acceptance, winnowing, selection, grading, cleaning and stone removal operations;

[0057] Blanching: The edamame pods that have undergone the above treatment are blanched in strict accordance with the blanching process requirements. The blanching water temperature is 94°C, and the blanching time is 115 seconds;

[0058] Cooling: After the blanched raw materials are quickly sprayed with tap water to cool down, they are cooled in a 20°C room temperature water tank for 70 seconds; then they are quickly cooled in a 5°C ice water tank for 120 seconds, making the wool The temperature in the center of the pod dropped rapidly below 7°C;

[0059] Draining: The cooled raw materials are drained by means of mechanical vibration and blowing. The frequency of the vibrating machine is 30Hz, the wind speed at the outlet of the blower is 6m / s, and the draining tim...

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Abstract

The invention belongs to the technical field of deep processing of agricultural products and especially relates to a production method of green food quick-frozen green soybean pods. The production method comprises the following operation steps: checking raw materials, winnowing, selecting, grading, washing and removing detritus, blanching, cooling, draining, quick-freezing, temporarily packaging, warehousing, discharging from warehouse, packaging, detecting metal, refrigerating and the like. The production method of green food quick-frozen green soybean pods provided by the invention is simple to operate, low in cost and relatively strong in operability; neither antiseptic nor additive is added during the production process of the quick-frozen green soybean pods, so that the nutrients in the green soybean pods are preserved to the maximum; the unfrozen green soybean pods has no obvious difference in aspects such as taste, color and flavor when compared with green soybean pods which is not quickly frozen; the production method of green food quick-frozen green soybean pods satisfies processing requirements of green food and is beneficially convenient, healthy, clean, nutritious and economical. Thus, the production method of green food quick-frozen green soybean pods is a novel technology for storing and processing green soybean pods.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, in particular to a method for preparing green food quick-frozen soybean pods. Background technique [0002] With the development of science and technology, quick-frozen fruits and vegetables are gradually being understood and accepted by people. Generally speaking, quick-frozen fruits and vegetables are as nutritious as fresh fruits and vegetables. When quick-freezing fruits and vegetables, due to the short dehydration time of fruits and vegetables, the water can quickly pass through the maximum crystallization zone at zero to -5 degrees Celsius, and small ice crystals are formed in the cells and in the intercellular space at the same time, without damaging the cell wall. After thawing, fruits and vegetables have good reducibility, and basically maintain the original color, aroma, taste, shape and nutritional content. At the same time, the raw material requiremen...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 张磊刘云飞马国华
Owner 宁夏天瑞产业集团现代农业有限公司
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