CN102630741B - Production method of quick-frozen garlic cloves - Google Patents
Production method of quick-frozen garlic cloves Download PDFInfo
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- CN102630741B CN102630741B CN201210136533.3A CN201210136533A CN102630741B CN 102630741 B CN102630741 B CN 102630741B CN 201210136533 A CN201210136533 A CN 201210136533A CN 102630741 B CN102630741 B CN 102630741B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The invention discloses a production method of quick-frozen garlic cloves. The main technical scheme comprises the following steps of: storing the collected garlic at a temperature of 30-35 DEG C, sterilizing the garlic materials by using high-efficiency and low-toxicity chlorine dioxide, protecting the colour of garlic cloves by using VC and L-cysteine, sterilizing, quick-freezing, plating ice glaze, thus obtaining the finished product quick-frozen garlic cloves. The production method of quick-frozen garlic cloves disclosed by the invention has the following advantages that: the quick-frozen garlic cloves are produced by a heating-free method, thus saving energy, keeping no loss of the beneficial ingredients of the garlic cloves and maintaining white colour without brown stain and green stain; the colony quantity of sample bacteria per gram is less than 10000, the Escherichia coli quantity of sample excrement per gram is less than 3, and the bacillus cereus quantity is less than 3 (per gram); and the sample has no phenomenon of green stain after being stored for 6 months.
Description
Technical field
The invention belongs to the preparation method of the processing method of garlic rice, particularly quick frozen garlic rice.
Background technology
Garlic, herbaceous plant.Edible part is underground bulb, and in garlic, containing volatile oil, in oil, main component is allicin, has bactericidal action.Domestic and international market is in very great demand, the easily unsuitable long term storage of germination of garlic, and traditional processing method for quick-freezing adopts boiling water blanching to carry out the activity of sterilization, inactive enzyme, and in boiling water blanching process, allicin loss is serious.A kind of preparation method of quick frozen garlic rice, application number: 201010172456.8 adopt the method not heating to produce quick frozen garlic rice has solved allicin loss problem effectively, sanitary index has also reached export requirement, but export in recent years quick frozen garlic rice and in the period of processing and storing, found that part garlic rice turns green phenomenon, garlic rice turn green do not affect edible, China's making laba garlic among the people has a mind to allow garlic rice turn green exactly, but aspect outlet, never allow green garlic to occur, if a collection of outlet garlic rice inspection find to turn individually green phenomenon entire block be judged to defective, solve the problem that the green change problem of garlic rice is processing of farm products field technology urgently to be resolved hurrily.
Summary of the invention
The object of the invention is to overcome the shortcoming of prior art, provide a kind of makes garlic rice keep beneficiating ingredient not lose health to reach export requirement and make the garlic rice can long-term storage in process, not brown stain of color and luster is the processing method of green change not, technical scheme of the present invention is a kind of preparation method of quick frozen garlic rice, carries out as follows:
(1) garlic after gathering air-dry being placed at 30 ℃ to 32 ℃ temperature store;
(2), by the garlic storing soaking sterilization in bactericidal liquid, sterilization soak time is 10-15 minutes, bactericidal liquid with water, chlorine dioxide by weight: water: chlorine dioxide=100:0.010-0.012 is formulated;
(3) by the garlic-splitting-and of sterilization, cut that clear water for the root base of a fruit, peeling rinses, removes clothing film, rejects defect ware, size classification is garlic rice;
(4) garlic rice is soaked and protects look in colour protecting liquid, protecting look soak time is 5-7 minutes, colour protecting liquid with water, Vc, Cys by weight: water: Vc:L-cysteine=100:0.18-0.22:0.035-0.037 is formulated;
(5) by garlic rice soaking sterilization in sterilization colour protecting liquid of step (4) gained, sterilization soak time is 7-9 minutes, bactericidal liquid with water, Vc, Cys, chlorine dioxide, by weight: water: Vc:L-cysteine: chlorine dioxide=100:0.15-0.17:0.032--0.034:0.007-0.009 is formulated;
(6) by the quick-frozen at-31 ℃ to-35 ℃ temperature of the garlic rice of step (5) gained;
(7) the garlic rice of quick-frozen is put into and preserved liquid plating water glaze, garlic rice plating water glaze is in preserving liquid, to soak 3-5 to take out second, preserves liquid by water, Vc, Cys by weight: water: Vc:L-cysteine=100:0.15-0.17:0.02-0.03 is formulated;
(8) quick frozen garlic rice of step (7) gained is refrigerated at-15 ℃ to-20 ℃ temperature;
Owing to having adopted technique scheme, effectively overcome the shortcoming of prior art, garlic rice allicin in process can not changed, do not reduce nutritional labeling, guaranteed interior quality and the exterior quality of quick frozen product. below in conjunction with embodiment, the present invention is further described:.
Embodiment mono-
Garlic after gathering air-dry being placed at 30 ℃ to 32 ℃ temperature store, the object of high-temperature storage is the rest period that extends garlic, research finds that garlic rare green realization in processing and storage of rest period resembles, adopt the chlorine dioxide of high-efficiency low-toxicity to carry out thorough sterilization to alleviate follow-up process for sterilizing to garlic raw material, certain density Vc and the Cys aqueous solution have good effect to preventing the green change of garlic rice;
(1) before peeling bactericidal liquid with water: chlorine dioxide=100:0.010 is formulated;
(2) colour protecting liquid after peeling with water, Vc, Cys by weight: water: Vc:L-cysteine=100:0.18:0.035 is formulated;
(3) semi-finished product bactericidal liquid with water, Vc, Cys, chlorine dioxide, by weight: water: Vc:L-cysteine: chlorine dioxide=100:0.15:0.032-:0.007 is formulated;
(4) preserve liquid by water, Vc, Cys by weight: water: Vc:L-cysteine=100:0.15:0.02 is formulated;
(5) by following technological process, make:
Raw material → storage (30 ℃ to 32 ℃) 15 minutes → distinguish of → sterilization Qie Gendi, peeling clear water rinsing, remove clothing film, reject defect ware, 7 minutes → soaking sterilization of size classification → soak in colour protecting liquid is protected 9 minutes → quick-frozen of look (31 ℃ to-35 ℃) → put into and preserve liquid 3-5 and pull out second and to be plating water glaze → packing and to refrigerate (15 ℃ to-20 ℃);
Effect: quick frozen garlic rice is snowy white, without brown stain, without green change,, total number of bacterial colonies (individual/gram)≤10000, colibacillus of excrement (individual/100 gram) < 3, bacillus cereus (individual/gram) < 3, store and without green realization, resemble for 6 months.
Embodiment bis-
(1) before peeling bactericidal liquid with water: chlorine dioxide=100:0.011 is formulated;
(2) the rear colour protecting liquid of peeling with water, Vc, Cys by weight: water: Vc:L-cysteine=100:0.20:0.036 is formulated;
(3) semi-finished product bactericidal liquid with water, Vc, Cys, chlorine dioxide, by weight: water: Vc:L-cysteine: chlorine dioxide=100:0.16:0.033:0.008 is formulated;
(4) preserve liquid by water, Vc, Cys by weight: water: Vc:L-cysteine=100:0.16:0.025 is formulated;
(5) by following technological process, make:
Raw material → storage (30 ℃ to 32 ℃) 12 minutes → distinguish of → sterilization Qie Gendi, peeling clear water rinsing, remove clothing film, reject defect ware, 6 minutes → soaking sterilization of size classification → soak in colour protecting liquid is protected 8 minutes → quick-frozen of look (31 ℃ to-35 ℃) → put into and preserve liquid 3-5 and pull out second and to be plating water glaze → packing and to refrigerate (15 ℃ to-20 ℃);
Effect: quick frozen garlic rice is snowy white, without brown stain, without green change,, total number of bacterial colonies (individual/gram)≤10000, colibacillus of excrement (individual/100 gram) < 3, bacillus cereus (individual/gram) < 3, store and without green realization, resemble for 6 months.
Embodiment tri-
(1) before peeling bactericidal liquid with water: chlorine dioxide=100:0.012 is formulated;
(2) the rear colour protecting liquid of peeling with water, Vc, Cys by weight: water: Vc:L-cysteine=100:0.22:0.037 is formulated;
(3) semi-finished product bactericidal liquid with water, Vc, Cys, chlorine dioxide, by weight: water: Vc:L-cysteine: chlorine dioxide=100:0.17:0.034:0.009 is formulated;
(4) preserve liquid by water, Vc, Cys by weight: water: Vc:L-cysteine=100:0.17:0.03 is formulated
(5) by following technological process, make:
Raw material → storage (30 ℃ to 32 ℃) 10 minutes → distinguish of → sterilization Qie Gendi, peeling clear water rinsing, remove clothing film, reject defect ware, 5 minutes → soaking sterilization of size classification → soak in colour protecting liquid is protected 7 minutes → quick-frozen of look (31 ℃ to-35 ℃) → put into and preserve liquid 3-5 and pull out second and to be plating water glaze → packing and to refrigerate (15 ℃ to-20 ℃);
Effect: quick frozen garlic rice is snowy white, without brown stain, without green change, total number of bacterial colonies (individual/gram)≤10000, colibacillus of excrement (individual/100 gram) < 3, bacillus cereus (individual/gram) < 3, store and without green realization, resemble for 6 months.
Claims (1)
1.
a preparation method for quick frozen garlic rice, carry out as follows:
(1) garlic after gathering air-dry being placed at 30 ℃ to 32 ℃ temperature store;
(2), by the garlic storing soaking sterilization in bactericidal liquid, described sterilization soak time is 10-15 minutes, bactericidal liquid with water, chlorine dioxide by weight: water: chlorine dioxide=100:0.010-0.012 is formulated;
(3) by the garlic-splitting-and of sterilization, cut that clear water for the root base of a fruit, peeling rinses, removes clothing film, rejects defect ware, size classification is garlic rice;
(4) garlic rice is soaked and protects look in colour protecting liquid, protecting look soak time is 5-7 minutes, colour protecting liquid with water, Vc, Cys by weight: water: Vc:L-cysteine=100:0.18-0.22:0.035-0.037 is formulated;
(5) by garlic rice soaking sterilization in bactericidal liquid of step (4) gained, sterilization soak time is 6-8 minutes, bactericidal liquid with water, Vc, Cys, chlorine dioxide, by weight: water: Vc:L-cysteine: chlorine dioxide=100:0.15-0.17:0.032-0.034:0.007-0.009 is formulated;
(6) by the quick-frozen at-31 ℃ to-35 ℃ temperature of the garlic rice of step (5) gained;
(7) the garlic rice of quick-frozen is put into and preserved liquid plating water glaze, garlic rice soaks 3-5 and takes out in preserving liquid second, preserves liquid by water, Vc, Cys by weight: water: Vc:L-cysteine=100:0.15-0.17:0.02-0.03 is formulated;
(8) the garlic rice of step (7) gained is refrigerated at-15 ℃ to-20 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210136533.3A CN102630741B (en) | 2012-05-06 | 2012-05-06 | Production method of quick-frozen garlic cloves |
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| CN201210136533.3A CN102630741B (en) | 2012-05-06 | 2012-05-06 | Production method of quick-frozen garlic cloves |
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| CN102630741B true CN102630741B (en) | 2014-01-15 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103238661B (en) * | 2013-05-24 | 2016-04-06 | 徐州天马敬安食品有限公司 | A kind of preparation method of removing the peel onion |
| CN103766467B (en) * | 2014-01-02 | 2015-08-26 | 民乐县方圆农特产品开发有限公司 | The method that garlic is fresh-keeping |
| CN103750200A (en) * | 2014-01-17 | 2014-04-30 | 陆志金 | Processing technology of salty garlic |
| CN104304420A (en) * | 2014-11-18 | 2015-01-28 | 苏州大福外贸食品有限公司 | Method for processing quick-freezing garlic |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816324A (en) * | 2010-05-14 | 2010-09-01 | 徐州建华食品有限公司 | Method for preparing quick frozen garlic rice |
| CN102406156A (en) * | 2011-11-17 | 2012-04-11 | 华南农业大学 | Application of L-cysteine, and low sulfur long-term preservation method for fruit blanks |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH04330261A (en) * | 1991-04-26 | 1992-11-18 | Saikin Kagaku Kenkyusho:Kk | Processed product of bulb of allium plant |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816324A (en) * | 2010-05-14 | 2010-09-01 | 徐州建华食品有限公司 | Method for preparing quick frozen garlic rice |
| CN102406156A (en) * | 2011-11-17 | 2012-04-11 | 华南农业大学 | Application of L-cysteine, and low sulfur long-term preservation method for fruit blanks |
Non-Patent Citations (2)
| Title |
|---|
| JP特开平4-330261A 1992.11.18 |
| 王岩，等.大蒜绿变机理的研究进展.《中国食物与营养》.2005,(第11期),第24页右栏2.1以及第27-29行和第36-39行. * |
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Effective date of registration: 20170504 Address after: 221636 Jiangsu city of Xuzhou province Peixian Jing An Zhen Da Han Kou Patentee after: Xuzhou Kanghuibainian Food Co., Ltd. Address before: 221636 Jiangsu city of Xuzhou province Peixian Jing An Zhen Patentee before: Xuzhou J.A Tianma Food Co., Ltd. |