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Production and storage method for quick-frozen broad beans

A storage method and technology of broad bean, which are applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, food preservation, and preservation of fruits/vegetables by heating, etc., can solve the problems of water evaporation loss, shortening of the preservation time of quick-frozen vegetables, etc., and can reduce the evaporation rate. Effect

Inactive Publication Date: 2016-11-16
ANHUI JINPEIYIN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The existing problem is that during the storage of quick-frozen vegetables, although they are in a low-temperature environment, the water will gradually evaporate and lose, which greatly reduces the storage time of quick-frozen vegetables.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] The production and storage method of the quick-frozen broad bean of the present embodiment; Comprise the steps:

[0018] (a) Take fresh broad beans without insects and pollution, soak them in water for 20 to 60 minutes, rinse them with clean water, and drain them;

[0019] (b) Blanch the drained broad beans in salt water above 95 degrees Celsius for 6 to 8 minutes. The salt content of the salt water is 2% to 5%; take out the broad beans and drain them and put them in ventilated drying Air-dry the surface moisture in the environment;

[0020] (c) Quick-freezing the surface-dried broad beans at a low temperature at -10°C to -25°C;

[0021] (d) Put the quick-frozen broad beans into the cold storage;

[0022] (e) Use a dry fog machine to atomize water with compressed air of 0.7Mbpa to 1Mbpa and spray it into the cold storage; keep the relative humidity in the cold storage at 95% to 98%.

[0023] The water supply pressure of the dry fog machine used in this embodiment is ...

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PUM

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Abstract

The invention relates to a production and storage method for quick-frozen broad beans and belongs to the technical field of food processing. The method comprises the following steps of soaking, blanching, quick-freezing and storing. According to the production and storage method for quick-frozen broad beans, a high-pressure dry atomizing machine is used for atomizing water into tiny particles being 10 micrometers or smaller, and thus water mist can be evaporated within a very short time after being sprayed out to maintain the very-high humidity in a refrigeration house, so that the evaporating speed of moisture on the surfaces of quick-frozen vegetables is reduced, and the quick-frozen vegetables are retained to be fresh.

Description

technical field [0001] The invention relates to a method for producing and storing quick-frozen broad beans, belonging to the technical field of food processing. Background technique [0002] Due to the dehydration of the cell fluid during the freezing process of traditional slow-frozen vegetables, the water forms larger ice crystals, which seriously damages the cell wall; suffered great losses. It makes people have some misunderstandings about quick-frozen vegetables. [0003] With the development of science and technology, quick-frozen vegetables are gradually being understood and accepted by people. Generally speaking, quick-frozen vegetables are as nutritious as fresh vegetables. When quick-freezing vegetables, due to the short dehydration time of vegetables, the water can quickly pass through the maximum crystallization zone at 0°C to -5°C, and small ice crystals are formed in the cells and in the cell gaps at the same time, without damaging the cell walls. After tha...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23B7/005A23B7/157A23B7/04A23B7/154
CPCA23B7/0053A23B7/04A23B7/154A23B7/157A23V2002/00A23V2300/20
Inventor 樊友鑫
Owner ANHUI JINPEIYIN TECH