Processing and preservation method of porous tuber vegetables

Abstract

A processing and preservation method of porous tuber vegetables comprises steps as follows: the tuber vegetables are peeled and cleaned, surface water is drained, and after the tuber vegetables are not packaged or packaged with food-grade plastic bags, the tuber vegetables are stored in the environment of subzero 6 DEG C to subzero 3 DEG C for 3-5 h and can be directly used for cooking or preserved at subzero 10 DEG C to subzero 6 DEG C. The starch-rich tuber vegetables such as Chinese yams, taro and the like are treated at the temperature of subzero 6 DEG C to subzero 3 DEG C, the vegetables can be slowly frozen, water in tissue slowly forms numerous large-particle ice crystals, so that after the frozen vegetables are unfrozen, the vegetable tissue cannot completely absorb water produced during unfreezing again, part of water escapes, holes are formed in the original ice crystals, and the porous characteristic is formed. The blanching process is omitted before processing, and energy consumption is reduced; the preservation time of the tuber vegetables can be prolonged; due to formation of the porous characteristic of the vegetables, the cooking time can be shortened, insides and outsides of products are ensured to be heated uniformly, and the insides and the outsides of the tuber vegetables are cooked simultaneously.

Description

technical field [0001] The invention relates to a method for processing and preserving vegetables, in particular to a method for processing and preserving porous yam vegetables. Background technique [0002] The frozen preservation of potato and taro vegetables rich in starch, such as yam and taro, is traditionally processed by quick-freezing processing, combined with deep-freezing preservation. That is, the vegetables are first frozen at a temperature of -30°C to -40°C, so that they can be frozen within half an hour as soon as possible to form as many and small ice crystals as possible. The purpose is to make the product reabsorb the ice crystals after thawing Melt the generated water and restore it to a fresh state; then, pack the quick-frozen processed vegetable products and store them in deep freeze at a temperature below -18°C. Although this method of quick-freezing processing + deep-freezing storage can prolong the storage period of the product, it has obvious shortco...

AI Technical Summary

Problems solved by technology

Although this method of quick-freezing processing + deep-freezing storage can prolong the storage period of the product, it has obvious shortcomings for potato and taro vegetables such as Chinese yam and taro that are rich in starch: one is that the temperature is too low. Both quick-freezing processing and deep-freezing storage consume a lot of energy, which is not conducive to energy saving and consumption reduction; second, the processing steps are cumbersome, and the product needs to be processed by quick-freezing first, then the product is packaged, and then transferred to -18°C for further processing preservation

The third is that when the starch-rich yam and taro vegetables after quick-freezing processing and deep-freezing preservation are cooked and heated, because the starch on the outside of the tissue is gelatinized earlier than the starch on the inside, the micro-channels between the tissues are blocked, and neither water nor heat can be used. Quick access to the inside of the tissue makes this kind of vegetables cook very slowly and for too long, and the inside and outside are cooked differently, which seriously affects the taste of the product. The central part of the taro that is not fully cooked may still have a numb taste

Therefore, the traditional method of quick-freezing processing + deep-freezing preservation is not suitable for the processing and preservation of potato and taro vegetable foods rich in starch, such as fresh potatoes and fresh taro.

Fourth, there is a blanching link in the traditional quick-frozen potato and taro vegetables processing process, which leads to discoloration of taro and other products, affecting the sensory quality of the product

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