Processing method for quick-frozen fruit and vegetable slices

Abstract

The invention discloses a processing method for quick-frozen fruit and vegetable slices. The processing method comprises the steps of raw material selection, cleaning, enzyme deactivation, slicing, quick freezing and packaging, wherein the enzyme deactivation is realized by a pulse magnetic field; the slicing is realized by high-pressure water cutting. According to the processing method, by the adoption of a non thermal treatment technology, the enzyme deactivation is realized by the pulse magnetic field, and the slicing is realized by high-pressure water cutting; therefore, the processed quick-frozen fruit and vegetable slices are higher in quality, and the processing efficiency is higher.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for quick-frozen fruit and vegetable slices. Background technique

[0002] Quick freezing refers to reducing the temperature of food to a certain temperature below its freezing point in a short period of time, so that all or most of the water contained in the food will form reasonable tiny ice crystals with the internal heat of the food. It is a method to minimize the microbial life activities in food and the liquid water necessary for the change of food nutritional components, so as to preserve the original natural quality of food to the greatest extent. Quick-freezing of food can avoid the formation of large ice crystals between cells, reduce the escaping of water in cells, and reduce the loss of juice when food is thawed; in addition, during the freezing process of quick-frozen food, the danger of concentrated residual water is reduced, ...