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Processing technology of quick-frozen Chinese cabbages

A processing technology and technology for cabbage, which is applied in the fields of freezing/refrigerating preservation of fruits/vegetables, preservation of fruits and vegetables, food ingredients as antifreeze, etc. Brightness, improved flavor, and easy cooking and processing effects

Pending Publication Date: 2020-04-17
余姚市鸿基食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of quick-freezing production process adopts the conventional system, and the direct quick-freezing of cabbage without any treatment is likely to cause damage to the inner cells of the vegetables, and the vegetables after thawing will have a dull appearance and a frozen taste.

Method used

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  • Processing technology of quick-frozen Chinese cabbages
  • Processing technology of quick-frozen Chinese cabbages

Examples

Experimental program
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Effect test

Embodiment 1

[0044] Embodiment 1: a kind of processing technology of quick-frozen Chinese cabbage, concrete operation is as follows:

[0045] S1, selection and cleaning of raw materials: use a color sorter to select brightly colored cabbage and rinse it with clean water;

[0046] S2, pretreatment: put the rinsed cabbage into a pool for soaking, and add 2 wt.% of the cabbage weight antifreeze into the pool for 10 minutes;

[0047] S3, blanching: put the pretreated cabbage into a blanching machine for blanching for 2 minutes, and control the water temperature to 98°C;

[0048] S4, cooling and draining: the blanched cabbage is cooled to room temperature by air cooling, and the cooled cabbage is drained;

[0049] S5, quick freezing: quickly cool the drained cabbage to -8°C and keep it for 1min, then quickly raise the temperature to -4°C and keep it for 1min, then quickly cool it down to -20°C and keep it for 15min;

[0050] S6, packaging and refrigerating, weighing and packaging the quick-fr...

Embodiment 2

[0059] Embodiment 2: a kind of processing technology of quick-frozen Chinese cabbage, concrete operations are as follows:

[0060] S1, selection and cleaning of raw materials: use a color sorter to select brightly colored cabbage and rinse it with clean water;

[0061] S2, pretreatment: put the rinsed cabbage into a pool for soaking, and add 0.5 wt.% of the cabbage weight antifreeze into the pool for 30 minutes;

[0062] S3, blanching: put the pretreated cabbage into a blanching machine for 3 minutes, and control the water temperature to 98°C;

[0063] S4, cooling and draining: the blanched cabbage is cooled to room temperature by air cooling, and the cooled cabbage is drained;

[0064] S5, quick freezing: quickly cool the drained cabbage to -10°C and keep it for 0.5 minutes, then quickly raise the temperature to -4°C and keep it for 0.5 minutes, then quickly cool it down to -27°C and keep it for 15 minutes;

[0065] S6, packaging and refrigerating, weighing and packaging th...

Embodiment 3

[0074] Embodiment 3: A processing technology of quick-frozen cabbage, the difference from Example 1 is that in the step S2 pretreatment, the amount of antifreeze added is 1.3wt.% of the cabbage weight; and the antifreeze includes the following parts The components of:

[0075] Modified starch: 6 parts;

[0076] Sodium lactate: 0.05 parts;

[0077] Sodium sorbate: 0.05 parts;

[0078] Hydroxymethylcellulose: 0.15 parts;

[0079] Chitosan: 0.25 parts;

[0080] Tea polyphenols: 0.35 parts;

[0081] Orange peel extract: 0.35 parts.

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Abstract

The invention discloses a processing technology of quick-frozen Chinese cabbages, which relates to the technical field of vegetable processing. The processing method comprises the following operationsteps: S1, selecting and cleaning raw materials; S2, performing pretreatment; S3, performing blanching; S4, cooling and draining; S5, quick freezing; and S6, packaging and refrigerating. Wherein in the step 2, an anti-freezing agent used for pretreatment is prepared from the following components in parts by weight: 2.5 to 10 parts of modified starch; 0.01 to 0.1 part of sodium lactate; 0.01 to 0.1part of sodium sorbate; 0.1 to 0.2 part of hydroxymethyl cellulose; 0.1 to 0.5 part of chitosan; 0.2 to 0.5 part of tea polyphenol; and 0.2 to 0.5 part of an orange peel extract. The Chinese cabbagesare pretreated and blanched before quick freezing, so that the unfrozen Chinese cabbages are free of frozen taste and bright in color and luster.

Description

technical field [0001] The present invention relates to the technical field of vegetable processing, more specifically, it relates to a kind of. Background technique [0002] Quick-frozen food is a low-temperature product that is made of fresh raw materials, undergoes appropriate processing and quick freezing, and is delivered to the place of consumption under consistent low temperature conditions of -18°C to -20°C. The biggest advantage of quick-frozen food is to preserve the original quality of food at low temperature. Even if the heat inside the food or the energy supporting various chemical activities is reduced, at the same time, part of the free water in the cells is frozen and the water activity is reduced without any anti-corrosion. agents and additives, while preserving food nutrition to the greatest extent. It has the advantages of delicious, convenient, healthy, hygienic, nutritious, and affordable (staggered seasons, increased food value, and created higher bene...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/055A23B7/005
CPCA23B7/04A23B7/055A23B7/0053A23V2002/00A23V2200/206A23V2250/511A23V2250/2132A23V2250/214A23V2250/21
Inventor 吴刚杰徐毅应世盛
Owner 余姚市鸿基食品有限公司
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