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Processing and making method of pre-conditioning quick-frozen fresh beans

A technology of quick-frozen fresh beans and a production method, which is applied in food freezing, fruit and vegetable preservation, and the functions of food ingredients, etc., and can solve problems such as loss of market competitiveness and product value, affecting people's appetite and taste, and incomplete preservation of fresh beans. , to achieve good application prospects, easy storage and transportation, and improve product quality and taste

Pending Publication Date: 2021-11-02
江苏嘉安食品有限公司
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  • Abstract
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Problems solved by technology

[0004] (1) Various vegetables are processed according to conventional technology. During the quick-freezing process, the vegetable cells are destroyed, and the frozen taste is easy to appear, which affects people's appetite and taste, and loses market competitiveness and product value.
[0005] (2) Fresh beans mainly contain oil and protein. Conventional methods are incomplete for fresh beans, resulting in incomplete preservation and deterioration of fresh beans

Method used

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  • Processing and making method of pre-conditioning quick-frozen fresh beans
  • Processing and making method of pre-conditioning quick-frozen fresh beans
  • Processing and making method of pre-conditioning quick-frozen fresh beans

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Embodiment Construction

[0029] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0030] Aiming at the problems existing in the prior art, the present invention provides a method for processing pre-conditioned quick-frozen fresh beans. The present invention will be described in detail below in conjunction with the accompanying drawings.

[0031] Such as figure 1 As shown, the processing method of the preconditioning quick-frozen fresh beans provided by the embodiment of the present invention comprises the following steps:

[0032] S101, pretreating the raw materials to be processed;

[0033] S102, preparing pasty auxiliary materials;

[0034] S103, performing frying treatment on raw materials of semi-...

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Abstract

The invention belongs to the field of processing and making of fresh beans, and discloses a processing and making method of pre-conditioning quick-frozen fresh beans. The method comprises the following steps: pre-treating raw materials to be processed; preparing a pasty auxiliary material; frying a fresh bean semi-finished product raw material; and carrying out quick-freezing, packaging and frozen storage treatment on fried and formed fresh beans. The invention provides a processing and making method of pre-conditioning quick-frozen fresh beans, and particularly relates to quick-frozen fresh beans which adopt different blanching degrees according to different fresh beans, are uniformly blanched inside and outside, and are cooked and cured after being unfrozen. The comprehensive evaluation is as follows: the beans are chewy, keep original color, taste good, meet hygienic indexes, and are not greatly different from those before quick freezing; the processing method is simple, the cost is low, the storage period is long, no frozen peculiar smell exists, and the processing method is a new technology for processing the stored vegetables. The quick freezing of the fresh beans by the method can prolong the preservation time, greatly improves the product quality and taste, has good application prospects, is easy to store and transport, and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of processing fresh beans, and in particular relates to a method for processing and manufacturing preconditioned quick-frozen fresh beans. Background technique [0002] At present, 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. Various vegetables are processed according to conventional technology. During the quick-freezing process, the vegetable cells are destroyed, and the frozen taste is easy to appear, which affects people's appetite and taste, and loses market competitiveness and product value. Fresh beans mainly contain oil and protein, and conventional methods are in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/154A23B7/157A23B7/005
CPCA23B7/04A23B7/154A23B7/157A23B7/0053A23V2002/00A23V2200/048A23V2250/032A23V2250/708A23V2300/20
Inventor 吴浩吴刚洪少明刘春泉
Owner 江苏嘉安食品有限公司
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