Quick-frozen toona sinensis capable of moistening lungs and preparation method thereof

Abstract

The invention discloses quick-frozen toona sinensis capable of moistening the lungs. The quick-frozen toona sinensis is prepared from, by weight, 200-210 parts of toona sinensis, 7-8 parts of hazelnuts, 30-31 parts of rice vinegar, 4-5 parts of greenish lily flowers, 4-5 parts of platycodon grandiflorum, 5-6 parts of ophiopogon japonicus, 4-5 parts of fritillaria cirrhosa and an appropriate amount of whey protein. According to the quick-frozen toona sinensis, the toona sinensis is processed through ultrasonic waves before being quickly frozen, and therefore peroxidase can be passivated; in addition, a cavitation effect is generated due to ultrasonic wave processing, a maximum ultrasonic freezing quick crossing ice crystal formation zone is formed, and the freezing time is shortened. In addition, the toona sinensis is soaked with whey protein solutions before being frozen, a film layer is formed on the surface of the toona sinensis, and therefore the loss of nutrition substances in the freezing and storing process can be reduced; furthermore, the quick-frozen toona sinensis contains multiple Chinese herbal components and has the effect of moistening the lungs.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a lung-moistening quick-frozen Chinese toon and a preparation method thereof. Background technique [0002] Food cryopreservation is an efficient method of food preservation, which can maintain high-quality food without contaminating food. However, fresh fruits and vegetables are generally not suitable for direct refrigeration, because the quick-freezing process cannot kill microorganisms and inactivate endogenous enzymes in the raw materials. The action of various enzymes will cause the quality of fruits and vegetables to deteriorate during the refrigeration process, seriously affecting the flavor, color and nutrition of fruits and vegetables value, reducing edibility. Although the traditional blanching process can inactivate enzymes, it is easy to overheat the fruits and vegetables in the traditional blanching process, resulting in serious loss of nutrients in fruits a...

AI Technical Summary

Problems solved by technology

However, fresh fruits and vegetables are generally not suitable for direct refrigeration, because the quick-freezing process cannot kill microorganisms and inactivate endogenous enzymes in the raw materials. The action of various enzymes will cause the quality of fruits and vegetables to deteriorate during the refrigeration process, seriously affecting the flavor, color and nutrition of fruits and vegetables value, reduced edibility

Although the traditional blanching process can inactivate enzymes, due to the excessive heat treatment of fruits and vegetables in the traditional blanching process, the nutrients in fruits and vegetables are seriously lost.