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Production method of instant broccoli

A production method and technology of broccoli, which are applied in food science, food freezing, food ingredients, etc., can solve the problems that office workers cannot eat at any time, broccoli is hard to keep fresh, and nutrition loss, etc., and achieve good market prospects and steps Repeatable, long-lasting results

Pending Publication Date: 2022-02-08
NINGBO HONGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Broccoli needs to be processed in a specific place and kitchen utensils before it can be eaten, but with the accelerated pace of life, many people cannot devote energy to cooking; moreover, it is difficult to keep broccoli fresh, and the nutrition will be lost in a few days. Even deteriorated, unable to meet the needs of office workers to eat at any time

Method used

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  • Production method of instant broccoli

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] combine figure 1 Shown, present embodiment is a kind of production method of instant broccoli, comprises the following steps:

[0033] S1, raw material acceptance

[0034] Check the raw broccoli, select fresh broccoli as raw materials, and remove insect leaves, diseased leaves, and leaves attached to dirt.

[0035] S2. Raw material pretreatment

[0036] Cut off the broccoli root, cut into pieces, cut into 2-3cm vegetable pieces, and send the cut broccoli to the cleaning machine for cleaning. The cleaning liquid used by the cleaning machine is water that dissolves ozone, and the ozone concentration of the cleaning liquid is 200mg / L, the outlet of the washing machine is equipped with a magnet, and the magnetic induction intensity of the magnet is 8000Gs.

[0037] S3, steaming

[0038] Put the blocky broccoli in a steamer and steam for 10 minutes at a temperature of 100°C.

[0039] S4, cooling and draining

[0040] Put the steamed broccoli in a cooling room and cool ...

Embodiment 2

[0060] This embodiment differs from the first embodiment above in that:

[0061] In step S2, the ozone concentration of the cleaning liquid of the washing machine is 300mg / L;

[0062] In step S3, the steaming time is 8 minutes, and the steaming temperature is 105°C;

[0063] In step S5, the freezing temperature is -30°C, and the freezing time is 2 hours;

[0064] In step S6, each bag of broccoli weighs 500g;

[0065] In step S7, the absorbed dose of electron irradiation is 1.5kGy;

[0066] In step S9, the weight of each bag of Gorgon juice is 150g;

[0067] In step S10, the freezing temperature is -35°C, and the freezing time is 1.5h;

[0068] In step S12, the weight of the ice pack is 200g.

Embodiment 3

[0070] This embodiment differs from the first embodiment above in that:

[0071] In step S2, the ozone concentration of the cleaning liquid of the washing machine is 250mg / L; in step S3, the steaming time is 12min, and the steaming temperature is 95°C;

[0072] In step S5, the freezing temperature is -45°C, and the freezing time is 1.5h;

[0073] In step S6, each bag of broccoli weighs 250g;

[0074] In step S7, the absorbed dose of electron irradiation is 1.8kGy;

[0075] In step S9, the weight of each bag of Gorgon juice is 60g;

[0076] In step S10, the freezing temperature is -40°C, and the freezing time is 2 hours;

[0077] In step S12, the weight of the ice pack is 150g.

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Abstract

The invention provides a production method of instant broccoli. The production method comprises the following steps: acceptance inspection of raw materials, pretreatment of the raw materials, steaming, cooling and draining, quick freezing of the broccoli, bagging of the broccoli, electron irradiation, preparation of gordon euryale seed juice, bagging of the gordon euryale seed juice, quick freezing of the gordon euryale seed juice, detection and external packaging. The instant broccoli produced by the method is convenient to eat, consumers only need to heat and mix the bagged broccoli and the bagged starchy sauce when needing to eat the instant broccoli, and the requirement of the consumers for quick eating is met. The production method is repeatable in steps, suitable for industrial production, high in nutritional value, long in fresh-keeping time and convenient to transport and store, and has a very good market prospect, and the nutritional ingredients of broccoli are basically reserved in the product.

Description

technical field [0001] The invention relates to the technical field of instant food processing, in particular to a production method of instant broccoli. Background technique [0002] Broccoli is a vegetable with high nutritional value and is deeply loved by consumers. The nutrients in broccoli are not only high in content, but also very comprehensive, mainly including protein, carbohydrates, fat, minerals, vitamin C and carotene. In addition, the mineral components in broccoli are more comprehensive than other vegetables, and the contents of calcium, phosphorus, iron, potassium, zinc, manganese, etc. are very rich, much higher than that of cabbage that belongs to the cruciferous family. [0003] Broccoli needs to be processed in a specific place and kitchen utensils before it can be eaten, but with the accelerated pace of life, many people cannot devote energy to cooking; moreover, it is difficult to keep broccoli fresh, and the nutrition will be lost in a few days. It ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/00A23B7/015
CPCA23L19/03A23L27/00A23B7/015A23V2002/00A23V2300/24A23V2300/20A23V2250/5118
Inventor 张振浙王晓娜张渊
Owner NINGBO HONGWEI FOOD
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