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Quick-freezing processing method for legume vegetables

A processing method, technology of legumes and vegetables, applied in the directions of preservation of fruits and vegetables, preservation of fruits/vegetables by heating, preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problem that polyphenol oxidase and peroxidase cannot be well inhibited , VC loss, beans and vegetables become soft, etc., to shorten the blanching time, reduce the loss of VC, and ensure food safety

Pending Publication Date: 2020-08-25
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] However, this quick-freezing process only utilizes boiling water to blanch the vegetables, and fails to do other treatments to the bean vegetables, so that the polyphenol oxidase and peroxidase of the vegetables cannot be well inhibited, and it is easy to cause the bean Vegetables become soft and the loss of VC

Method used

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  • Quick-freezing processing method for legume vegetables
  • Quick-freezing processing method for legume vegetables
  • Quick-freezing processing method for legume vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A quick-freezing processing method for legume vegetables, comprising the steps of:

[0039] Step 1: Peas are de-pointed, graded and selected;

[0040] Step 2: Soak the peas in the cleaning solution for 4 minutes, and then wash them with water;

[0041] Step 3: Use 100°C saturated steam to blanch the peas for 50 seconds, use 40°C warm water to cool the raw materials gradually to 60°C, and keep them for 10 minutes, then use normal temperature water to cool the raw materials to normal temperature, and put the blanched raw materials Treat with 1wt% NaCl solution for 4min;

[0042] Step 4: Drain the raw materials by means of centrifugation, and blow carbon dioxide gas with a temperature of 40°C into the raw materials, and then perform a quick-freezing operation to reduce the temperature of the raw materials to -18°C;

[0043] Step 5: Pack the quick-frozen raw materials, fill the package with nitrogen, and then put it in storage for refrigeration.

[0044] Among them, the ...

Embodiment 2

[0048] A quick-freezing processing method for legume vegetables, comprising the steps of:

[0049] Step 1: De-tipping, grading and selecting the broccoli;

[0050] Step 2: Soak the broccoli in the cleaning solution for 5 minutes, and then wash it with water;

[0051] Step 3: Use 100°C saturated steam to blanch the broccoli for 60 seconds, use 50°C warm water to cool the raw material gradually to 60°C, and keep it for 10 minutes, then use normal temperature water to cool the raw material to normal temperature, and blanched The raw material was treated with 2wt% NaCl solution for 3 minutes;

[0052] Step 4: Drain the raw materials by means of centrifugation, and blow carbon dioxide gas with a temperature of 40°C into the raw materials, and then perform a quick-freezing operation to reduce the temperature of the raw materials to -18°C;

[0053] Step 5: Pack the quick-frozen raw materials, fill the package with nitrogen, and put it in storage for refrigeration.

[0054] Among t...

Embodiment 3

[0058] A quick-freezing processing method for legume vegetables, comprising the steps of:

[0059] Step 1: De-pointing, grading and selecting the spinach;

[0060] Step 2: Soak the spinach in the cleaning solution for 6 minutes, and then wash it with water;

[0061] Step 3: Use 100°C saturated steam to blanch the spinach for 55 seconds, use 45°C warm water to cool the raw material gradually to 60°C, and keep it for 10 minutes, then use normal temperature water to cool the raw material to normal temperature, and put the blanched raw material Treat with 3wt% NaCl solution for 4min;

[0062] Step 4: Drain the raw materials by means of centrifugation, and blow carbon dioxide gas with a temperature of 40°C into the raw materials, and then perform a quick-freezing operation to reduce the temperature of the raw materials to -18°C;

[0063] Step 5: Pack the quick-frozen raw materials, fill the package with nitrogen, and put it in storage for refrigeration.

[0064] Among them, the cl...

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Abstract

The invention discloses a quick-freezing processing method of legume vegetables, and relates to the field of food processing. The quick-freezing processing method mainly includes the following steps that step 1, the raw materials of beans or vegetables are subjected to tip removing, grading and selecting; step 2, the raw materials are cleaned with clean water; step 3, steam is used to blanch the raw materials, and the blanched raw materials are treated with NaCl solution; step 4, the raw materials are subjected to quick-freezing operation after being drained; and step 5, the quick-frozen raw materials are packed and stored in warehouse for refrigeration. By adopting the technical scheme, the raw materials are treated with the NaCl solution after blanched, the activities of polyphenol oxidase and peroxidase can be inhibited, so that the hardness of legume vegetables after thawed is ensured, and loss of VC in the legume vegetables is reduced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a quick-freezing processing method of bean vegetables. Background technique [0002] Since my country is a major producer of legumes and vegetables in the world, according to statistics, the national output of legumes and vegetables in 2019 is about 1.5 billion tons, which shows that the resources of legumes and vegetables that can be used for processing are very rich. For this reason, the method of quick-freezing processing of bean vegetables has been developed rapidly in the past 10 years. This method mainly uses professional equipment to process the raw materials of bean vegetables that meet the processing requirements, such as corn kernels, edamame, potatoes, spinach, Green beans, chestnuts, broccoli, etc. are pretreated by washing, cutting, blanching, cooling, draining, etc., and then quickly pass through the maximum ice crystal area in an environment lower than -30°C, so that...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/005A23B7/04A23B7/154A23B7/157A23L5/00A23L5/20A23B7/148
CPCA23B7/00A23B7/157A23B7/154A23B7/0053A23B7/04A23L5/57A23L5/27A23B7/148A23V2002/00A23V2200/10A23V2250/032A23V2250/1582A23V2250/1614A23V2250/124A23V2250/30
Inventor 徐毅俞光华鲁浜浜
Owner 余姚市鸿基食品有限公司
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