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

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...

AI Technical Summary

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

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