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Quick sterilization method for vegetable preservation

A vegetable and fast technology, applied in the direction of heating and preserving fruits/vegetables, food preservation, food science, etc., can solve the problems of nutrient loss, darkening of color, and softening of product texture, so as to improve production efficiency, shorten sterilization time, and heat short time effect

Inactive Publication Date: 2006-01-11
SHANDONG CHIZHONG GROUP CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this processing method is that the texture, nutritional value, color, and fragrance of the material will change greatly under the action of high temperature for a long time, such as the loss of nutrients during blanching, and the texture of the product after sterilization will become soft and darken. Fragrance deteriorates, etc.

Method used

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Examples

Experimental program
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Embodiment Construction

[0007] Take fresh beans as an example, choose fresh beans, and select fresh beans without pests and mechanical injuries as raw materials. After finishing and cleaning, put them into a microwave oven with a microwave output power of 30 Kw at a working frequency of 2000MHz to radiate and kill enzymes. The time is 2.5 minutes, put it into normal temperature water to cool to about 30 ℃ immediately after finishing, then put it into 0.3% calcium chloride, 0.3 zinc sulfate hardening, color protection solution and soak for 3 hours, the material is washed with clean water and dehydrated with a centrifuge. Then stir in 2% salt, 0.3 monosodium glutamate and 2% sesame oil for seasoning. The seasoned material is weighed (100g / bag) and put into a composite plastic retort bag, vacuumed above 0.08Pa, then heat-sealed, put into a microwave oven, and the radiation sterilization time is 3.0 minutes. After sterilization, the material is sterilized with a fan Cool to normal temperature, that is th...

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PUM

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Abstract

A method for quickly sterilizing the vegetables for antistaling purpose includes such steps as choosing and cleaning raw vegetables, microwave heating for deactivating oxide, protecting color, hardening, mechanical dewatering, flavouring, vacuum packing, microwave sterilizing.

Description

1. Technical field: [0001] The invention relates to the field of food processing, in particular to a rapid sterilization method for fresh vegetables. 2. Background technology: [0002] The conventional processing methods of vegetables are blanching to kill enzymes and heat sterilization at high temperature for a long time. The disadvantage of this processing method is that the texture, nutritional value, color, and fragrance of the material will change greatly under the action of high temperature for a long time, such as the loss of nutrients during blanching, and the texture of the product after sterilization will become soft and darken. Fragrance deteriorates, etc. 3. Contents of the invention: [0003] The purpose of the present invention is to provide a rapid sterilization method for fresh vegetables aiming at the above-mentioned defects in the prior art. It overcomes the loss of nutrients caused by blanching and killing enzymes, the increase of water content in mate...

Claims

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Application Information

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IPC IPC(8): A23B7/01A23L3/01
Inventor 郭福聚郭林
Owner SHANDONG CHIZHONG GROUP CORP
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