Semi-blanching colocasia esculenta processing and manufacturing method

Abstract

The invention relates to a semi-blanching colocasia esculenta processing and manufacturing method. The method comprises the following steps: selecting high-quality peeled colocasia esculenta as raw materials, calculating the weight, conveying to a first air bubble mesh belt cleaning machine to carry out air bubble floating cleaning, conveying the cleaned colocasia esculenta to a mesh belt blower to blow-dry water drops and floats, removing inferior colocasia esculenta which are discolored, have black spots and the like via a color selector, conveying the colocasia esculenta after color sorting to a salt bleaching machine to enable crude-fiber colocasia esculenta to float on the water under the action of salt water, conveying high-quality colocasia esculenta to a second air bubble mesh belt cleaning machine to carry out secondary cleaning, conveying the colocasia esculenta after secondary cleaning to a weight detecting control machine to control the feeding uniformity, conveying to a full-automatic sealed drum-type blanching pot to carry out semi-blanching, rapidly conveying the semi-blanched colocasia esculenta to cooling troughs to clean, cooling the cleaned colocasia esculenta, conveying the cooled colocasia esculenta to a quick freezer, weighing the quick-frozen colocasia esculenta through a weighing machine, packaging, detecting through an x-ray machine and a metal detector, conveying the detected colocasia esculenta to a low temperature storage warehouse for later sale. The semi-blanched colocasia esculenta have the characteristics of good quality and long shelf life and are well received by consumers.

Description

technical field [0001] The invention relates to a method for processing half-blanched taro, which belongs to the technical field of biochemical engineering. Background technique [0002] Taro, also known as taro and taro, is the underground corm of araceae plants. The shape and meat quality vary according to the species. Usually, small taro is eaten. Perennial tubers, often cultivated as annual crops. The leaves are shield-shaped, the petioles are long and hypertrophic, green or purple-red; the base of the plant forms a shortened stem, which gradually accumulates nutrients and hypertrophy into a fleshy bulb, called "taro" or "mother taro", spherical, oval, oval or massive Wait. Each node of the mother taro has a brain bud, but the axillary buds at the middle and lower nodes are the most active, and the first tillering occurs, forming a small corm called "child taro", and then "grandson taro" from the son taro, Under suitable conditions, great-grandson or great-great-grand...

AI Technical Summary

Problems solved by technology

[0007] At present, the problem encountered in the processing of taro in the food field is that long-term freezing will lead to changes in the flavor of taro and loss of nutrients, but if it is not frozen, taro is easy to mildew

The blanching technology is used for taro. If the process is not well controlled, it will easily lead to the loss of nutrients in the half-cooked area of ​​the taro, and the half-cooked area is easily oxidized, resulting in browning of the inner core and greatly shortening the shelf life.

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