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Production process of quick-frozen broccoli

A technology for quick-frozen broccoli and production technology, which is applied in the fields of freezing/refrigerating preservation of fruits/vegetables, food science, etc., can solve the problems of incomplete cleaning, low production efficiency, waste of water resources, etc., and achieves thorough cleaning and high production efficiency. , the effect of low energy consumption

Inactive Publication Date: 2019-02-22
曹县鲜之源生态食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of quick-frozen broccoli, there are still many areas to be improved, such as incomplete cleaning, serious waste of water resources, low production efficiency, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment one: comprise the steps:

[0031] 1) Raw material preparation: the variety, maturity, and freshness should meet the processing requirements. Select large, plump, spherical, non-loose, non-yellowing, non-flowering, spherical and firm broccoli with good color, no pests, and no mechanical damage. ;

[0032] 2) Trimming: Trim the flower buds of broccoli manually to a length of 3 cm, and the length of the bottom stalk shall not exceed 2 cm; or trim it according to the standard required by the customer; when trimming, first remove the vegetable leaves, then process the small flower buds, and then Trimming into finalized specifications, while rejecting defective products;

[0033] 3) Cleaning: Wash with 1.8% (mass fraction, the same below) salt water in the container, measure the concentration of salt water every 0.5 hours, and add edible salt to keep the concentration of salt water at 1.8% according to the measurement situation, and use salt water every 0.5 hours ...

Embodiment 2

[0042] 1) Raw material preparation: the variety, maturity, and freshness should meet the processing requirements. Select large, plump, spherical, non-loose, non-yellowing, non-flowering, spherical and firm broccoli with good color, no pests, and no mechanical damage. ;

[0043] 2) Trimming: Trim the flower buds of broccoli manually to a length of 5 cm, and the length of the bottom stalk shall not exceed 2 cm; or trim it according to the standard required by the customer; when trimming, first remove the vegetable leaves, then process the small flower buds, and then Trimming into finalized specifications, while rejecting defective products;

[0044] 3) Cleaning: Wash with 2.2% (mass fraction, the same below) salt water in the container, measure the concentration of salt water every 1 hour, and add edible salt appropriately according to the measurement situation to keep the concentration of salt water at 2.2%. Replace every 2.5 hours; during the cleaning process, remove pests an...

Embodiment 3

[0053] 1) Raw material preparation: the variety, maturity, and freshness should meet the processing requirements. Select large, plump, spherical, non-loose, non-yellowing, non-flowering, spherical and firm broccoli with good color, no pests, and no mechanical damage. ;

[0054] 2) Trimming: Trim the flower buds of broccoli manually to a length of 3 cm, and the length of the bottom stalk shall not exceed 2 cm; or trim it according to the standard required by the customer; when trimming, first remove the vegetable leaves, then process the small flower buds, and then Trimming into finalized specifications, while rejecting defective products;

[0055] 3) Cleaning: Clean the container with 2.2% (mass fraction, the same below) salt water, measure the concentration of salt water every 0.5 hours, and add edible salt to keep the concentration of salt water at 2.2% according to the measurement situation, and use salt water every 0.5 hours Replace every 1.5 hours; during the cleaning pr...

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PUM

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Abstract

The invention relates to the field of quick-frozen food preparation, and particularly discloses a production process of quick-frozen broccoli. The process comprises the following steps: raw material preparation; 2) trimming; 3) cleaning; 4) blanching; 5) cooling and rinsing; 6) quick freezing; 7) ice glazing; 8) quantitative packaging; 9) metal detection; and 10) warehousing and refrigerating. Theprocess has the characteristics of thorough cleaning, cleanness, sanitation, environmental protection, low energy consumption, high production efficiency, high product quality and good taste.

Description

technical field [0001] The invention relates to the field of quick-frozen food production, in particular to a production process of quick-frozen broccoli. Background technique [0002] The pace of modern life is accelerating, and many families do not have much time to pre-process vegetables bought from the market, especially young people, who wish to buy vegetables and eat them after heating them up, so semi-finished vegetables emerge as the times require. In the process of semi-finished vegetable processing, the most important thing is to be hygienic, and at the same time, it must be environmentally friendly, low energy consumption, time-saving and labor-saving, and high production efficiency. In the current production process of quick-frozen broccoli, there are still many areas to be improved, such as incomplete cleaning, serious waste of water resources, and low production efficiency. Contents of the invention [0003] In order to make up for the defects of the prior a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10A23B7/04
CPCA23B7/04A23L5/13A23L19/03
Inventor 黄朝忠王思义李同森
Owner 曹县鲜之源生态食品有限公司
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