Method for preparing quick-freezing dishes of medlar buds

A technology for wolfberry sprouts and quick-frozen vegetables, which is applied in the directions of preserving fruits/vegetables by freezing/refrigeration, preserving fruits/vegetables by heating, preserving fruits/vegetables by dehydration, etc. Long-term preservation, inability to exert economic and social benefits, etc., achieve the effects of high edible value and health care, low cost, and simple production

Inactive Publication Date: 2005-03-30
刘国祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, due to the inability to keep long-term freshness of wolfberry sprouts, people only have to buy fresh wolfberry sprouts for consumption, so that wolfberry sprouts cannot be well promoted and applied, and their good economic and social benefits cannot be brought into play.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Take fresh wolfberry buds, cut them into lengths of 35-55 mm, first clean them with a high-pressure cleaner, then use a bubble cleaner, then put them in the boiling water of a chain blanching machine for 1-3 minutes, and remove them quickly Enter the room temperature water cooler at 18-25°C for pre-cooling for 4-6 minutes, then enter the cold water cooler at 0-15°C and cool for 6-8 minutes until the water content is 89%, and then enter the centrifugal dehydrator to remove the water When it reaches 60% to 70%, the vegetable balls are divided into specifications required for packaging, and finally frozen at -30°C to -40°C.

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PUM

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Abstract

A quickly frozen wolfberry bud as a dish is prepared from fresh wolfberry buds through washing, boiling for 1-3 min, precooling to 18-25 deg.C, cooling to 0-15 deg.C, centrifugal dewatering, and quickly freezing at -30- -40 deg.C.

Description

technical field [0001] The invention relates to a fresh-keeping process for vegetables, in particular to a processing method for quick-frozen vegetables with wolfberry sprouts. Background technique [0002] At present, preservatives are usually used to preserve vegetables. The vegetables processed by this method lack the crispness of fresh vegetables, have poor taste, and do not meet the requirements of green and environmentally friendly food advocated by modern people. [0003] Lycium barbarum buds are a new variety of wolfberry that is artificially cultivated and intermediately hybridized to be eaten as a vegetable. It does not bloom or bear fruit. Amino acids and trace elements have high edible value and health care function. All the time, owing to can't carry out the long-term fresh-keeping of Chinese wolfberry sprouts, so people only have to buy fresh Chinese wolfberry sprouts to eat, cause Chinese wolfberry sprouts not to obtain good popularization and application, ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/02A23B7/04
Inventor 刘国祥
Owner 刘国祥
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