CN104304420A - Method for processing quick-freezing garlic - Google Patents
Method for processing quick-freezing garlic Download PDFInfo
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- CN104304420A CN104304420A CN201410657362.8A CN201410657362A CN104304420A CN 104304420 A CN104304420 A CN 104304420A CN 201410657362 A CN201410657362 A CN 201410657362A CN 104304420 A CN104304420 A CN 104304420A
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Abstract
The invention relates to a method for processing quick-freezing garlic, and belongs to the technical field of food processing. The method comprises material selecting, cleaning, machine cutting, ultrasonic wave cleaning, manual screening, thin film packaging, steam hot burning, cooling, draining, quick freezing, sorting, water glaze plating and refrigerating. Due to the fact that preservative film is adopted to carry out packaging before the hot burning step, the method for processing the quick-freezing garlic prevents nutritional ingredients like vitamins in the garlic from being dissolved in the water and prevents nutrition from running away, and the garlic is sanitary and fresh.
Description
Technical field
The present invention relates to a kind of processing method of quickly-frozen garlic, belong to food processing technology field.
Background technology
Vegetables, refer to and can cook, culinary art becomes food, other plant except grain, vegetables are one of requisite food in people's diet, vegetables can provide the necessary multivitamin of human body and mineral matter, diversified phytochemicals is also had in vegetables, be people generally acknowledge to the effective composition of health, in China, vegetables be all generally spring or summer maturation in the majority, if but want in autumn and winter season the vegetables continuing edible fresh, just the vegetables of spring and summer must be preserved, the universal way of current preservation vegetables is kept in freezer after being plucked by fresh vegetables, then taken out again in time autumn and winter, but at present due to the defect of technique of refrigeration, in the refrigeration stage, vegetables because the temperature difference of himself and before refrigeration pretreatment unreasonable and cause a large amount of vegetables withered death, cause a large amount of wastes.
Traditional quick-frozen fresh vegetables processing technology has a blanching process before quick-frozen, water temperature 98 ± 2 DEG C, and the different fruit vegetable kind of blanching time was from 30 seconds to about 180 seconds, and blanching main purpose is sterilization, kills enzyme, makes the color and luster of tissue improve simultaneously.The defect of this technique is that blanching makes vegetable tissue be subject to thermal maturation, and after product thaws, brittleness is obviously inadequate, and in the process of blanching simultaneously, the aromatic substance of vegetables distributes more, in blanching and cooling time nutriment run off obviously.The products such as quick-frozen shallot, pimento, garlic are in the urgent need to researching and developing a kind of alternative techniques.
Summary of the invention
The technical problem to be solved in the present invention is, not enough for prior art, proposes a kind ofly to prevent nutrition leak and the processing method of the high quickly-frozen garlic of production efficiency.
The present invention is the technical scheme solving the problems of the technologies described above proposition: a kind of processing method of quickly-frozen garlic, comprises the following steps:
(1) select materials: select single quality between 50-200 gram, the fresh garlic of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when garlic is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to garlic, and according to acceptance criteria, garlic specification, quality etc. are verified, reject defective garlic;
(2) clean: high-pressure spraying, cleaning garlic surface silt;
(3) machine is cut: garlic is cut into bulk;
(4) Ultrasonic Cleaning: the garlic cut through machine is placed in the sodium chloride solution that concentration is 12% ~ 14%, utilize ultrasonic generator to apply ultrasonic wave to described sodium chloride solution, hyperacoustic frequency and the sound intensity are 7KHZ ~ 6MHZ and 0.8 ~ 8W/cm respectively
2;
(5) manually sort: remove foreign matter, worm fly;
(6) blister-pack: using 80-90 gram, strip garlic as a, wrap up with preservative film;
(7) steam blanching: carry out blanching at the steam of 110-120 DEG C in steam blanching room temperature, continues 60s;
(8) cool;
(9) garlic surface moisture is drained;
(10) quick-frozen: adopt fluid bed quick-freezing plant, the garlic cooling, drain is put on fluid bed conveyer belt equably, because garlic only can form half fluidized state in fluid bed, therefore the garlic layer thickness of conveyer belt is 80 ~ 100cm, in fluidized bed plant, air themperature requires-36 ~-38 DEG C, cold airflow flow velocity 3 ~ 4m/s, quick-frozen time 19 ~ 20min, until garlic central temperature is less than-18 DEG C;
(11) go-on-go: the garlic after quick-frozen is tested;
(12) plating water glaze: sprayer is sprayed, makes the garlic surface that droplet is freezing form one deck crystallizing layer;
(13) refrigerate.
The improvement of technique scheme is: the thermometer being provided with test vapor temperature in described step (7) steam blanching room.
The improvement of technique scheme is: in described step (9), draining equipment is elevator and Cloth sieve.
The improvement of technique scheme is: in described step (10), quick-freezing plant is two-part fluidised form single quick-freezing machine.
The improvement of technique scheme is: described step (1) and (6) middle weighing measuring equipment are projection electronic weighing scale.
The present invention adopts the beneficial effect of technique scheme to be: the processing method of quickly-frozen garlic of the present invention, due to before blanch step, adopts preservative film parcel, prevents the vitamins and other nutritious components in garlic to be dissolved in hot water, prevent nutrition leak.And the present invention to screen step scientific and reasonable, ensure that the quality of quickly-frozen garlic.
Detailed description of the invention
Embodiment
The processing method of the quickly-frozen garlic of the present embodiment, comprises the following steps:
(1) select materials: select single quality between 50-200 gram with electronics weighing scale, the fresh garlic of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when garlic is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to garlic, and according to acceptance criteria, garlic specification, quality etc. are verified, reject defective garlic;
(2) clean: high-pressure spraying, cleaning garlic surface silt;
(3) machine is cut: garlic is cut into bulk;
(4) Ultrasonic Cleaning: the garlic cut through machine is placed in the sodium chloride solution that concentration is 12% ~ 14%, utilize ultrasonic generator to apply ultrasonic wave to described sodium chloride solution, hyperacoustic frequency and the sound intensity are 7KHZ ~ 6MHZ and 0.8 ~ 8W/cm2 respectively;
(5) manually sort: remove foreign matter, worm fly;
(6) blister-pack: 85 grams, strip garlic as a, is wrapped up with preservative film by use electronics weighing scale;
(7) steam blanching: carry out blanching at the steam of 110-120 DEG C in steam blanching room temperature, continues 60s, is provided with the thermometer of test vapor temperature in steam blanching room;
(8) cool;
(9) garlic surface moisture is drained;
(10) quick-frozen: adopt fluid bed quick-freezing plant, the garlic cooling, drain is put on fluid bed conveyer belt equably, because garlic only can form half fluidized state in fluid bed, therefore the garlic layer thickness of conveyer belt is 80 ~ 100cm, in fluidized bed plant, air themperature requires-36 ~-38 DEG C, cold airflow flow velocity 3 ~ 4m/s, quick-frozen time 19 ~ 20min, until garlic central temperature is less than-18 DEG C;
(11) go-on-go: the garlic after quick-frozen is tested;
(12) plating water glaze: sprayer is sprayed, makes the garlic surface that droplet is freezing form one deck crystallizing layer;
(13) refrigerate.
The present invention is not limited to above-described embodiment.All employings are equal to the technical scheme of replacing and being formed, and all drop on the protection domain of application claims.
Claims (5)
1. a processing method for quickly-frozen garlic, is characterized in that comprising the following steps:
(1) select materials: select single quality between 50-200 gram, the fresh garlic of dense structure, meat plumpness, reject rhizome, ill worm, rotten part, when garlic is collected in non-register orchard, regularly the residual sampling observation of agriculture is carried out to garlic, and according to acceptance criteria, garlic specification, quality etc. are verified, reject defective garlic;
(2) clean: high-pressure spraying, cleaning garlic surface silt;
(3) machine is cut: garlic is cut into bulk;
(4) Ultrasonic Cleaning: the garlic cut through machine is placed in the sodium chloride solution that concentration is 12% ~ 14%, utilize ultrasonic generator to apply ultrasonic wave to described sodium chloride solution, hyperacoustic frequency and the sound intensity are 7KHZ ~ 6MHZ and 0.8 ~ 8W/cm respectively
2;
(5) manually sort: remove foreign matter, worm fly;
(6) blister-pack: using 80-90 gram, strip garlic as a, wrap up with preservative film;
(7) steam blanching: carry out blanching at the steam of 110-120 DEG C in steam blanching room temperature, continues 60s;
(8) cool;
(9) garlic surface moisture is drained;
(10) quick-frozen: adopt fluid bed quick-freezing plant, the garlic cooling, drain is put on fluid bed conveyer belt equably, because garlic only can form half fluidized state in fluid bed, therefore the garlic layer thickness of conveyer belt is 80 ~ 100cm, in fluidized bed plant, air themperature requires-36 ~-38 DEG C, cold airflow flow velocity 3 ~ 4m/s, quick-frozen time 19 ~ 20min, until garlic central temperature is less than-18 DEG C;
(11) go-on-go: the garlic after quick-frozen is tested;
(12) plating water glaze: sprayer is sprayed, makes the garlic surface that droplet is freezing form one deck crystallizing layer;
(13) refrigerate.
2. the processing method of quickly-frozen garlic according to claim 1, is characterized in that: the thermometer being provided with test vapor temperature in described step (7) steam blanching room.
3. the processing method of quickly-frozen garlic according to claim 1, is characterized in that: in described step (9), draining equipment is elevator and Cloth sieve.
4. the processing method of quickly-frozen garlic according to claim 1, is characterized in that: in described step (10), quick-freezing plant is two-part fluidised form single quick-freezing machine.
5. the processing method of quickly-frozen garlic according to claim 1, is characterized in that: weighing measuring equipment in described step (1) and (6) is projection electronic weighing scale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657362.8A CN104304420A (en) | 2014-11-18 | 2014-11-18 | Method for processing quick-freezing garlic |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410657362.8A CN104304420A (en) | 2014-11-18 | 2014-11-18 | Method for processing quick-freezing garlic |
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| CN104304420A true CN104304420A (en) | 2015-01-28 |
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| CN201410657362.8A Pending CN104304420A (en) | 2014-11-18 | 2014-11-18 | Method for processing quick-freezing garlic |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820029A (en) * | 2019-04-08 | 2019-05-31 | 浙江金旭食品有限公司 | A kind of processing method for fruits and vegetables processing |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138406A (en) * | 2006-09-05 | 2008-03-12 | 蒋新东 | Method of producing active freeze-drying selenium garlic powder |
| CN101637262A (en) * | 2009-08-24 | 2010-02-03 | 江苏复康生物科技有限公司 | Method for preparing garlic freeze-dried powder through fully low temperature quick freezing, crushing and vacuum drying |
| CN102450313A (en) * | 2010-10-25 | 2012-05-16 | 郭山彤 | Vegetable quick-freezing process |
| CN102630741A (en) * | 2012-05-06 | 2012-08-15 | 徐州天马敬安食品有限公司 | Production method of quick-frozen garlic cloves |
-
2014
- 2014-11-18 CN CN201410657362.8A patent/CN104304420A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138406A (en) * | 2006-09-05 | 2008-03-12 | 蒋新东 | Method of producing active freeze-drying selenium garlic powder |
| CN101637262A (en) * | 2009-08-24 | 2010-02-03 | 江苏复康生物科技有限公司 | Method for preparing garlic freeze-dried powder through fully low temperature quick freezing, crushing and vacuum drying |
| CN102450313A (en) * | 2010-10-25 | 2012-05-16 | 郭山彤 | Vegetable quick-freezing process |
| CN102630741A (en) * | 2012-05-06 | 2012-08-15 | 徐州天马敬安食品有限公司 | Production method of quick-frozen garlic cloves |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820029A (en) * | 2019-04-08 | 2019-05-31 | 浙江金旭食品有限公司 | A kind of processing method for fruits and vegetables processing |
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