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Quick-frozen fresh beans type vegetables without bad taste, and its processing method

A processing method and technology for fresh beans, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of quick-frozen vegetables remaining frozen taste, vegetables are not easy to appear frozen taste, difficult to gather together, etc., achieving low cost, simple processing method, The effect of long shelf life

Inactive Publication Date: 2007-02-14
孙景文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention solves the technical problem of frozen taste left over from the existing quick-frozen vegetables processed by various methods, and provides a kind of fresh bean vegetables according to different levels of Sun’s blanching degree, so that the vegetable meat can be blanched evenly inside and outside. Because the small water clusters in the oil-blanched vegetable flesh are blocked by the oil mold during the low-temperature crystallization process, it is difficult for the small water clusters to gather together, which will not cause damage to the inner cells of the vegetables, and the vegetables after thawing are not easy to freeze. taste purpose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0030] 1. The processing method of blanching quick-frozen vegetables and fresh beans in non-frozen flavored water:

[0031] 1. Take the white beans of fresh beans and vegetables without insects and pollution, remove the tendons of the white beans, soak them in warm water at 20-30°C for 15 minutes, and remove the residual pesticides and leaves on the surface of the white beans. Dissolve the fertilizer in water, then rinse with clean water several times, drench off the water on the surface of the white beans, put them in a ventilated and dry environment, and dry the water on the surface of the white beans naturally;

[0032] 2. Using a metal knife, cut the water-dried white beans in the middle of the white beans to a depth of about half of the thickness of the white beans, and the length of the cut is about two-thirds of the length of the white beans;

[0033] 3. Water blanching: When the water containing 3% edible salt is heated to 100°C, the white beans are put into boiling wa...

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PUM

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Abstract

A quickly frozen vegetable-fresh bean without freeze odor is disclosed, which includes water scalded one and oil scalded one. Its preparing process features that different kinds of fresh bean and vegetable are scaled by different Sun's scalding degrees to prevent the internal cells from being freeze-damaged, resulting in no change in color, quality and taste.

Description

technical field [0001] The invention relates to vegetable food processing, in particular to frozen preservation of vegetables, in particular quick-frozen vegetables and fresh beans without a frozen taste and a processing method thereof. Background technique [0002] 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. In 2005, Germany's self-produced quick-frozen vegetables reached 185,000 tons, and China's quick-frozen vegetables exceeded 20 million tons. 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, w...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L11/00
Inventor 孙景文
Owner 孙景文
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