Cruciferous vegetable quick freezing process

A technology of cruciferous vegetables and technology, which is applied in the fields of fruit and vegetable preservation, heating preservation of fruits/vegetables, and freezing/refrigeration preservation of fruits/vegetables, etc. Preservation and other issues, to achieve the effect of stabilizing color, increasing storage time, and improving tissue

Inactive Publication Date: 2019-11-19
LINYI ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, cruciferous vegetables are mainly used for food and medicine, but it is difficult to preserve cruciferous vegetables for a long time, and with the increase of storage time, the nutrition of cruciferous vegetables is greatly reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Cruciferous vegetable quick-freezing process, the cruciferous vegetable quick-freezing process comprises the following steps:

[0026] S1. Cooling: use air cooling, water cooling or vacuum cooling to release field heat, reducing respiration and evaporation to the lowest level that can maintain normal metabolism;

[0027] S2. Cleaning: Clean and remove the silt, dust and pesticides on the surface of the vegetables, and the cleaning time is 10 minutes;

[0028] S3. Pretreatment: Remove the inedible parts such as skin and seeds from the cleaned vegetables, and then cut them into various specifications and shapes according to different requirements of the products, and place them in stainless steel containers;

[0029] S4. Blanching: Blanch the pretreated vegetables at a temperature not lower than 90°C for 2 minutes. From the appearance, the fruits and vegetables are half-cooked, the tissue is relatively transparent, and they lose the hardness of fresh fruits and vegetables...

Embodiment 2

[0034] Cruciferous vegetable quick-freezing process, the cruciferous vegetable quick-freezing process comprises the following steps:

[0035] S1. Cooling: use air cooling, water cooling or vacuum cooling to release field heat, reducing respiration and evaporation to the lowest level that can maintain normal metabolism;

[0036] S2. Cleaning: Clean and remove the silt, dust and pesticides on the surface of the vegetables, and the cleaning time is 15 minutes;

[0037] S3. Pretreatment: Remove the inedible parts such as skin and seeds from the cleaned vegetables, and then cut them into various specifications and shapes according to different requirements of the products, and place them in stainless steel containers;

[0038] S4. Blanching: Blanch the pretreated vegetables at a temperature not lower than 90°C for 3 minutes. From the outside, the fruits and vegetables are half-cooked, the tissue is relatively transparent, and they lose the hardness of fresh fruits and vegetables, a...

Embodiment 3

[0043] Cruciferous vegetable quick-freezing process, the cruciferous vegetable quick-freezing process comprises the following steps:

[0044] S1. Cooling: use air cooling, water cooling or vacuum cooling to release field heat, reducing respiration and evaporation to the lowest level that can maintain normal metabolism;

[0045] S2. Cleaning: Clean and remove the silt, dust and pesticides on the surface of the vegetables, and the cleaning time is 20 minutes;

[0046] S3. Pretreatment: Remove the inedible parts such as skin and seeds from the cleaned vegetables, and then cut them into various specifications and shapes according to different requirements of the products, and place them in stainless steel containers;

[0047] S4. Blanching: Blanch the pretreated vegetables at a temperature not lower than 90°C for 5 minutes. From the appearance, the fruits and vegetables are half-cooked, the tissue is relatively transparent, and they lose the hardness of fresh fruits and vegetables...

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PUM

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Abstract

The invention discloses a cruciferous vegetable quick freezing process. The cruciferous vegetable quick freezing process includes the following steps of S1, cooling; S2, cleaning; S3, pretreatment; S4, blanching; S5, cooling and draining; S6, quick freezing; and S7, packaging. According to the cruciferous vegetable quick freezing process, through blanching, the enzyme activity in vegetables is destroyed, color is stabilized, the flavor and the tissue are improved, some microorganisms attached to the vegetables are killed, the total number of bacteria and bacterial pollution are reduced, air inthe vegetable tissue is eliminated, and the oxidation effect of the vegetables in the storage process is relieved; by adopting the high temperature instantaneous blanching process, the vegetable juice loss can be reduced and a texture is improved, the heat utilization rate is high(80%), and energy is saved; and through the quick freezing of the vegetables, preservation time of cruciferous vegetables is prolonged, vegetable deterioration can be prevented, time is saved, and eating is convenient.

Description

technical field [0001] The invention belongs to the technical field of quick-freezing of vegetables, in particular to a quick-freezing process of cruciferous vegetables. Background technique [0002] There are many types of cruciferous vegetables, which can be roughly divided into the following categories: cabbage: pak choy, Chinese cabbage, Chinese cabbage, laver stalk, red cabbage stalk, etc.; cabbage: broccoli, cauliflower, kale, blue flower cabbage, kohlrabi, etc.; mustard greens: leaf mustard, stem mustard (head vegetable), root mustard (kohlrabi), pickled mustard, etc.; radishes; aquatic vegetables; Cruciferous vegetables help the lungs clear harmful bacteria; smoking can damage the lungs, and cruciferous vegetables are rich in sulforaphane, a common antioxidant that activates a signaling pathway that allows cells to act as "scavenger" Function, keep the lungs clean and prevent infection. [0003] At present, cruciferous vegetables are mainly used for food and medici...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/005A23L5/00
CPCA23B7/04A23B7/0053A23L5/57Y02P60/85
Inventor 冷鹏宋丙国周绪元
Owner LINYI ACADEMY OF AGRI SCI
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