Quick-frozen vegetable fresh beans and processing method thereof

Abstract

The invention discloses quick-frozen vegetable fresh beans and a processing method thereof. The processing method comprises a water blanching quick-frozen vegetable fresh bean processing method and anoil blanching quick-frozen vegetable fresh bean processing method. The processing method is characterized in that according to different fresh bean vegetables, different levels of Sun blanching degrees are adopted, the interior and exterior of vegetable meat quality are blanched evenly, small water clusters in blanched vegetable meat bodies are blocked by an oil film in the low-temperature crystallization process, all the small water clusters are difficultly gathered together to cause frozen damage of cells in the vegetables, unfrozen fresh beans are cooked into cooked quick-frozen fresh beandishes, and through comprehensive evaluation, the chewy feeling, the tone, the taste and the hygienic index of the cooked quick-frozen fresh bean dishes have no big difference from that before quick-freezing. The processing method is simple, low in cost, long in storage period and free of frozen flavor, and is a new technology for vegetable storage and exported vegetable processing.

Description

technical field [0001] The invention relates to a vegetable food processing, in particular to the frozen preservation of vegetables, in particular to quick-frozen vegetables and fresh beans and a processing method thereof. Background technique [0002] Quick-frozen vegetables are a kind of vegetable food that is out of season and not produced in low-temperature areas all year round in people's lives. In order to meet the market demand, vegetable processing enterprises in various countries now use the method of water or oil blanching of local specialty vegetables, through low-temperature quick-freezing, for long-term storage, and export sales. Contents of the invention [0003] The present invention solves the technical problem of frozen taste left over from the existing quick-frozen vegetables processed by various methods, and provides a kind of fresh legume vegetables according to different levels of blanching, so that the vegetable meat can be blanched evenly inside and ...

AI Technical Summary

Problems solved by technology

[0003] The present invention solves the technical problem of frozen taste left over from the existing quick-frozen vegetables processed by various methods, and provides a kind of fresh legume vegetables according to different levels of blanching, so that the vegetable meat can be blanched evenly inside and outside. The small water clusters in the blanched vegetable flesh are blocked by the oil mold during the low-temperature crystallization process, and the small water clusters are difficult to gather together, which will not cause freezing damage to the inner cells of the vegetables, so that the vegetables after thawing are less likely to have a frozen taste Purpose