Manufacturing method of quick-freeze taros

A production method and taro technology are applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, food preservation, preservation of fruits and vegetables, etc., which can solve the problems of difficulty in cooking, microbial contamination, deterioration, etc., and achieve easy cooking and high safety. , good taste effect

Inactive Publication Date: 2018-10-26
王爱明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technology can keep taro fresh to a certain extent, but it is prone to problems such as difficult cooking due to aging of starch, deterioration due to microbial contamination, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of quick-frozen taro, comprises the following steps:

[0020] (1) Selection and cleaning of raw materials: select fresh taro with intact skin, and use a brush to wash away impurities on the surface of fresh taro to obtain cleaned taro;

[0021] (2) Disinfection: put the cleaned taro into disinfectant and soak for 10 minutes to sterilize and sterilize to obtain sterilized taro;

[0022] (3) steam cooking: put the sterilized taro into the tunnel cooking machine and steam for 5 minutes at a steam temperature of 90°C to obtain the preliminary processed taro;

[0023] (4) Cooling: put the preliminarily treated taro into a temperature of 5° C. and cool it to 17° C. to obtain cooled taro;

[0024] (5) Quick-freezing: Quick-freeze the cooled taro for 25 minutes at a temperature of ≤-22° C. to obtain the quick-frozen taro.

Embodiment 2

[0026] A kind of preparation method of quick-frozen taro, comprises the following steps:

[0027] (1) Selection and cleaning of raw materials: select fresh taro with intact skin, and use a brush to wash away impurities on the surface of fresh taro to obtain cleaned taro;

[0028] (2) Disinfection: put the cleaned taro into the disinfectant solution and soak for 15 minutes to sterilize and sterilize to obtain the sterilized taro;

[0029] (3) Steam cooking: put the sterilized taro into the tunnel cooking machine and steam for 8 minutes at a steam temperature of 95°C to obtain the preliminary treated taro;

[0030] (4) Cooling: put the preliminarily treated taro into a temperature of 8°C and cool it to 17°C to obtain cooled taro;

[0031] (5) Quick-freezing: Quick-freeze the cooled taro for 30 minutes under the condition of temperature ≤-22° C. to obtain the quick-frozen taro.

Embodiment 3

[0033] A kind of preparation method of quick-frozen taro, comprises the following steps:

[0034] (1) Selection and cleaning of raw materials: select fresh taro with intact skin, and use a hair brush to clean impurities on the surface of fresh taro to obtain cleaned taro;

[0035] (2) Disinfection: put the cleaned taro into the disinfectant solution and soak for 12 minutes to sterilize and sterilize to obtain the sterilized taro;

[0036] (3) Steam cooking: put the sterilized taro into the tunnel cooking machine and steam for 6 minutes at a steam temperature of 92°C to obtain the preliminary processed taro;

[0037] (4) Cooling: put the preliminarily treated taro into a temperature of 7°C and cool it to 17°C to obtain cooled taro;

[0038] (5) Quick-freezing: Quick-freeze the cooled taro for 28 minutes at a temperature of ≤-22° C. to obtain the quick-frozen taro.

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PUM

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Abstract

The invention discloses a manufacturing method of quick-freeze taros. According to the technology, on the basis of improving the manufacturing safety and continuity, quick-freezing and freshness retaining are performed on taros by applying the methods for earlier-stage decontamination, continuous steam digestion, sterile cold air cooling and monomer quick-freezing, the quality of the quick-freezetaros is improved, the obtained quick-freeze taros are not likely to age or go bad, the texture structure is perfect, and the taros are easily cooked thoroughly.

Description

technical field [0001] The invention relates to an agricultural product processing technology, in particular to a method for making quick-frozen taro. Background technique [0002] Taro belongs to the order of Alisma, Araceae, also known as green taro, taro, is a perennial tuber plant. Originally produced in India, in my country, the Pearl River Basin and Taiwan Province are the most planted, followed by the Yangtze River Basin, and other provinces and cities are also planted. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins, minerals and other ingredients; among the minerals contained in taro, The fluorine content is high, which has the effect of cleaning teeth, preventing caries, and protecting teeth; taro contains a kind of mucus protein, which can produce immunoglobulin, or antibody globulin, after being absorbed by the human body, which can improve the body's resistance, so Chinese medic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23B7/04A23B7/153
CPCA23B7/04A23B7/153A23L19/10
Inventor 王爱明
Owner 王爱明
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