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Processing technology of quick-frozen green soybeans

A processing technology and protective liquid technology, which is applied in the field of quick-frozen edamame processing technology, can solve the problems of reducing edamame nutrition, taste and texture, loss of taste substances and nutrients, and overall quality reduction of quick-frozen edamame, so as to achieve good overall quality, Improve the protective effect, good retention effect

Inactive 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

[0004] In the above application documents, the operation process is relatively simple, which reduces the loss of edamame nutrients to a certain extent and improves the freshness of edamame. However, in the actual operation and application process, the quick-frozen edamame will have a high juice loss rate after thawing. The loss of juice will lead to the loss of taste substances and nutrients, thereby reducing the nutrition, taste and texture of edamame, resulting in a significant decrease in the overall quality of quick-frozen edamame. Therefore, a new solution is needed to solve the above problems

Method used

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  • Processing technology of quick-frozen green soybeans
  • Processing technology of quick-frozen green soybeans

Examples

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Effect test

Embodiment 1

[0042] Embodiment 1: A kind of processing technology of quick-frozen edamame, specifically prepares and obtains through the following steps:

[0043] Step 1, raw material selection, choose edamame material with uniform size, no deformity, no pests and diseases, and no mechanical damage;

[0044] Step 2, washing and soaking, the edamame material is bubble-rinsed with foaming washing equipment for 17.5 minutes, and then taken out and soaked in deionized water with a salt content of 2.5% for 25 minutes;

[0045] Step 3, blanching and air cooling, blanching the washed and soaked edamame material in the blanching equipment, the blanching temperature is 96°C, and the blanching time is 7 minutes, and then the blanched edamame material is naturally air-cooled, air-cooled The time is 4 minutes;

[0046] Step 4, drain protection, evenly spread the air-cooled edamame material on the screen for vibration draining, the time is 15 minutes, and then evenly spray the protective liquid on the...

Embodiment 2

[0050] Embodiment 2: A kind of processing technology of quick-frozen edamame, differs from Embodiment 1 in that it is specifically prepared through the following steps:

[0051] Step 1, raw material selection, choose edamame material with uniform size, no deformity, no pests and diseases, and no mechanical damage;

[0052] Step 2, washing and soaking, the edamame material is bubble-rinsed with foaming washing equipment for 15 minutes, and then taken out and soaked in deionized water with a salt content of 2% for 30 minutes;

[0053] Step 3, blanching and air cooling, blanching the washed and soaked edamame material in the blanching equipment, the blanching temperature is 94°C, and the blanching time is 8 minutes, and then the blanched edamame material is naturally air-cooled, air-cooled The time is 3 minutes;

[0054] Step 4, drain protection, evenly spread the air-cooled edamame material on the screen for vibration draining, the time is 10 minutes, and then evenly spray the ...

Embodiment 3

[0057] Embodiment 3: A processing technology of quick-frozen edamame, the difference from Example 1 is that it is specifically prepared through the following steps:

[0058] Step 1, raw material selection, choose edamame material with uniform size, no deformity, no pests and diseases, and no mechanical damage;

[0059] Step 2, washing and soaking, the edamame material is bubble-rinsed with foaming washing equipment for 20 minutes, and then taken out and soaked in deionized water with a salt content of 3% for 20 minutes;

[0060] Step 3, blanching and air cooling, blanching the washed and soaked edamame material in the blanching equipment, the blanching temperature is 98°C, and the blanching time is 6 minutes, and then the blanched edamame material is naturally air-cooled, air-cooled The time is 5 minutes;

[0061] Step 4, drain protection, evenly spread the air-cooled edamame material on the screen for vibration draining, the time is 20 minutes, and then evenly spray the prot...

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Abstract

The invention discloses a processing technology of quick-frozen green soybeans, which relates to the technical field of quick-frozen vegetables, and solves the problem that the overall quality of thequick-frozen green soybeans is greatly reduced due to the fact that the juice loss rate of the conventionally processed quick-frozen green soybeans is high after the quick-frozen green soybeans are unfrozen. The processing technology of the quick-frozen green soybeans comprises the following steps of step 1, selecting raw materials; step 2, cleaning and soaking; step 3, blanching and air cooling;step 4, draining and protecting; and step 5, quick-freezing and packaging; and step 6, warehousing and refrigerating. According to the processing technology of the quick-frozen green soybeans, in theactual application process, the obtained quick-frozen green soybeans have the low juice loss rate, and the overall application effect is good.

Description

technical field [0001] The invention relates to the technical field of quick-frozen vegetables, in particular to a processing technology of quick-frozen edamame. Background technique [0002] Edamame is rich in nutrients, and its fat content is significantly higher than other types of vegetables. Quick-frozen edamame refers to filtering the freshly picked edamame with boiling water, and then letting the edamame cool down as soon as possible. After the edamame is completely cooled, remove the remaining water, refrigerate, and eat When it's time to take it out of the freezer. [0003] A Chinese invention patent application document with the publication number CN105432770A discloses a quick-freezing process for edamame, including the following steps: (1) cleaning: cleaning the picked edamame with high-pressure bubble spray; (2) blanching: The cleaned edamame is blanched in a blanching machine. The temperature of the hot water in the blanching machine is 90-100°C, and the blanc...

Claims

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Application Information

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IPC IPC(8): A23B7/055
CPCA23B7/055A23V2002/00A23V2250/022A23V2250/032A23V2250/1578A23V2250/1582
Inventor 徐毅应世盛吴刚杰
Owner 余姚市鸿基食品有限公司
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