CN108576195A - A kind of Chinese cabbage fresh-keeping and cold storage technique - Google Patents
A kind of Chinese cabbage fresh-keeping and cold storage technique Download PDFInfo
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- CN108576195A CN108576195A CN201810281781.4A CN201810281781A CN108576195A CN 108576195 A CN108576195 A CN 108576195A CN 201810281781 A CN201810281781 A CN 201810281781A CN 108576195 A CN108576195 A CN 108576195A
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- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 title claims abstract description 58
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 title claims abstract description 58
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 20
- 238000005057 refrigeration Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 239000002243 precursor Substances 0.000 claims abstract description 9
- 239000004745 nonwoven fabric Substances 0.000 claims abstract description 7
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 206010009866 Cold sweat Diseases 0.000 claims abstract description 3
- 238000002203 pretreatment Methods 0.000 claims abstract description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 9
- 201000010099 disease Diseases 0.000 claims description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 230000005855 radiation Effects 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 230000003628 erosive effect Effects 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 230000002285 radioactive effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 9
- 230000007547 defect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 238000005507 spraying Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- 244000207867 Pistia stratiotes Species 0.000 description 1
- 235000006440 Pistia stratiotes Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of Chinese cabbage fresh-keeping and cold storage technique is provided, which includes the following steps：Pre-treatment, the precooling of Chinese cabbage material of Chinese cabbage raw material refrigerate primary refrigeration, the stepped heating of first cool white dish and the clammy Tibetan of dry fog control of precursor with degerming, Chinese cabbage.A kind of Chinese cabbage fresh-keeping and cold storage of the present invention is simple for process, significant effect, by precooling, quickly the just refrigeration such as cold, stepped heating technique is arranged, laminated multi-layer replaces stacking heap between coordinating non-woven fabrics, and it adjusts freezer gas ratio and is passed through ozone, the process that the spraying of continuous dry fog is retained, the refrigeration of Chinese cabbage is overcome into the defect of traditional Chinese cabbage deepfreeze from the dependence stripping to low temperature under the premise of ensureing the fresh quality of vegetables to the full extent.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of Chinese cabbage fresh-keeping and cold storage technique.
Background technology
Yield with agrotechnical development and vegetables increases, and a large amount of vegetables need to be protected by refrigeration technique
It deposits.Vegetable cold storing technique can keep the color and fresh state of fruits and vegetables for a long time, not limited by season, Er Qieleng
It hides vegetables to control in low temperature environment always, internal various biochemical reactions are also suppressed, and will not be lost in quick-frozen transport
Nutrition in vegetables is a kind of instant food with development prospect.Traditional Chinese cabbage refrigeration technique speed requires to compare to raw material
Height, it is best in quality to need, maturity is suitable, size length uniformly, it is no disease and pests harm, pollution-free, and require not soak after harvesting
Water is not tied up, is not overlapped and is pressurized and transports in time, from harvesting to quick-frozen, regards the different of kind and controls in the short time, to ensure original
The freshness of material.And traditional Chinese cabbage refrigeration technique has the following problems, stacking Chinese cabbage is easy overlapping and is pressurized, and occupied space
Greatly, storage is low with conevying efficiency, circulation cost is big.In addition, fresh Chinese cabbage needs the storage environment of high humility to keep, but such as exist
In 0 DEG C of common freezer below, Chinese cabbage just has the danger of icing, while the refrigeration system of existing storehouse can remove storage room air
In moisture, but dry air can aggravate the evaporation of Chinese cabbage internal moisture, to accelerate dehydrating speed, lead to the refrigeration of outbound
The products such as Chinese cabbage are weightless, economic value reduces.Cold preserving method is mostly with fruit flesh fruit in the prior art in new invention at present
Vegetable is preservation object, as Chinese patent CN104522550, CN102302050, CN103039590 individually disclose several be directed to
The cold preserving method of fruits and vegetables is refrigeration object with belt leather fruit flesh fruits and vegetables, and storage mode is still that stacking is stacked, and in refrigeration and is protected
Technical matters waterborne of equal value can not be useful in the vegetable cold storing field based on blade.
Invention content
The technical problem to be solved by the present invention is to how overcome the drawbacks described above of the prior art, it is fresh-keeping cold to provide a kind of Chinese cabbage
Hide technique.
In order to solve the above technical problems, this Chinese cabbage fresh-keeping and cold storage technique includes the following steps：
Step (1) --- the pre-treatment of Chinese cabbage raw material：The fresh Chinese cabbage harvested with batch is chosen, sieves and is invaded for no disease pest
It is ill to be peelled off outer layer by the level-one raw material of erosion and rotten trace and the secondary raw materials for having disease pest to corrode rotten trace living for secondary raw materials
Worm corrodes the blade of rotten trace living, will be rinsed well with a large amount of water together with level-one raw material, and obtain Chinese cabbage material；
Step (2) --- Chinese cabbage material is pre-chilled and degerming：It is identical that the Chinese cabbage material obtained through step (1) is divided into weight
A copy of it is uniformly placed on a multi-layer nonwoven fabrics by several pieces, then is bedded in the layer with another identical non-woven fabrics
On Chinese cabbage material, and so on form the Chinese cabbage material of laminated multi-layer, by the Chinese cabbage material of laminated multi-layer merging freezer,
4~6h is pre-chilled at 3 DEG C~6 DEG C of temperature, is placed on ultraviolet disinfection frame after taking-up, with homogeneous radiation above and below ultraviolet disinfecting, obtains
Chinese cabbage refrigerates precursor；
Step (3) --- Chinese cabbage refrigerates the primary refrigeration of precursor：It will be refrigerated through the Chinese cabbage for the laminated multi-layer that step (2) obtain
Precursor sealed storage is in 60%~70% freezer that environment temperature is -0.5 DEG C~-1.5 DEG C, humidity is relative air humidity
In, and it is 3%~5% that the gas componant in freezer, which is adjusted to simultaneously oxygen purity, carbon dioxide volume fraction 5%~
8%, and it is filled with a small amount of ozone, obtain just cool white dish；
Step (4) --- the stepped heating of first cool white dish and the clammy Tibetan of dry fog control：The first cool white dish that will be obtained through step (3)
Respectively at being warming up to 1~3 DEG C, 3h is maintained, 6~8 DEG C is being warming up to, is maintaining 3h, be finally warming up to 9~11 DEG C, and maintain this
At a temperature of refrigerate, in temperature-rise period, in freezer setting connection compressed air dry fog sprayer, the dry fog sprayer is into freezer
Ejection has less than the water droplet of 10um to get to final refrigeration Chinese cabbage
Further, the ozone 1%~3% for being filled with freezer described in step (3).
Further, the wavelength of the ultraviolet light of step (2) described ultraviolet radioactive be 88nm, dose of radiation be 1.3~
1.8KJ/m2。
A kind of Chinese cabbage fresh-keeping and cold storage of the present invention is simple for process, significant effect, passes through precooling, quickly first cold, multistage liter
Temperature etc. refrigerates technique setting, and laminated multi-layer replaces stacking heap between coordinating non-woven fabrics, and adjusts freezer gas ratio and be passed through smelly
The process that oxygen, the spraying of continuous dry fog are retained to the full extent is ensureing the refrigeration of Chinese cabbage from the dependence stripping to low temperature
The defect of traditional Chinese cabbage deepfreeze is overcome under the premise of the fresh quality of vegetables.
Specific implementation mode
Embodiment：The fresh Chinese cabbage harvested with batch is chosen, is sieved former for the level-one of the erosion of no disease pest and rotten trace
Secondary raw materials are peelled off the leaf that outer layer has disease pest to corrode rotten trace living by the secondary raw materials for expecting and having disease pest to corrode rotten trace living
Piece will be rinsed well together with level-one raw material with a large amount of water, and Chinese cabbage material is obtained；
Obtained Chinese cabbage material is divided into the identical several pieces of weight, a copy of it is uniformly placed on to a multilayer nonwoven
On cloth, then be bedded on this layer of Chinese cabbage material with another identical non-woven fabrics, and so on form the Chinese cabbage material of laminated multi-layer
Material is pre-chilled in the Chinese cabbage material of laminated multi-layer merging freezer 4~6h at 3 DEG C~6 DEG C of temperature, is placed on after taking-up ultraviolet
It is 88nm with the wavelength of ultraviolet light on Sterilizing shelf, dose of radiation is 1.3~1.8KJ/m2Ultraviolet disinfecting uniform spoke up and down
It penetrates, obtains Chinese cabbage refrigeration precursor；The wavelength of the ultraviolet light of ultraviolet radioactive is 88nm, and dose of radiation is 1.3~1.8KJ/m2
By the Chinese cabbage of obtained laminated multi-layer refrigeration precursor sealed storage in environment temperature be -0.5 DEG C~-1.5 DEG C, humidity
For in the 60%~70% of relative air humidity freezer, and the gas componant in freezer is adjusted to and oxygen purity is
3%~5%, carbon dioxide volume fraction 5%~8%, and it is filled with the ozone of volume fraction 1%~3%, obtain just cool white dish；
By the first cool white dish through obtaining respectively at being warming up to 1~3 DEG C, 3h is maintained, is being warming up to 6~8 DEG C, maintains 3h, most
After be warming up to 9~11 DEG C, and maintain to refrigerate at such a temperature, in temperature-rise period, the dry fog of setting connection compressed air in freezer
Sprayer, which sprays into freezer has less than the water droplet of 10um to get to final refrigeration Chinese cabbage.
It can be that professional and technical personnel in the field realize or use that the above embodiment, which is intended to illustrate the present invention, to above-mentioned
Embodiment, which is modified, will be apparent to those skilled in the art, therefore the present invention includes but not limited to
The above embodiment, it is any to meet the claims or specification description, meet with principles disclosed herein and novelty,
The method of inventive features, technique, product, each fall within protection scope of the present invention.
Claims (3)
1. a kind of Chinese cabbage fresh-keeping and cold storage technique, it is characterized in that：The technique includes the following steps：
Step (1) --- the pre-treatment of Chinese cabbage raw material：Choose the fresh Chinese cabbage that harvest with batch, sieve for no disease pest corrode with
The level-one raw material of rotten trace and the secondary raw materials for having disease pest erosion rotten trace living, secondary raw materials, which are peelled off outer layer, has disease pest to invade
The blade of erosion rotten trace living, will be rinsed well with a large amount of water together with level-one raw material, and obtain Chinese cabbage material；
Step (2) --- Chinese cabbage material is pre-chilled and degerming：It is identical several that the Chinese cabbage material obtained through step (1) is divided into weight
Part, a copy of it is uniformly placed on a multi-layer nonwoven fabrics, then this layer of Chinese cabbage is bedded in another identical non-woven fabrics
On material, and so on form the Chinese cabbage material of laminated multi-layer, by the Chinese cabbage material of laminated multi-layer merging freezer, in temperature
4~6h is pre-chilled at 3 DEG C~6 DEG C, is placed on ultraviolet disinfection frame after taking-up, with homogeneous radiation above and below ultraviolet disinfecting, obtains Chinese cabbage
Refrigerate precursor；
Step (3) --- Chinese cabbage refrigerates the primary refrigeration of precursor：Precursor will be refrigerated through the Chinese cabbage for the laminated multi-layer that step (2) obtain
Sealed storage in 60%~70% freezer that environment temperature is -0.5 DEG C~-1.5 DEG C, humidity is relative air humidity, and
Gas componant in freezer is adjusted to and oxygen purity is 3%~5%, carbon dioxide volume fraction 5%~8%, and
It is filled with a small amount of ozone, obtains just cool white dish；
Step (4) --- the stepped heating of first cool white dish and the clammy Tibetan of dry fog control：The first cool white dish difference that will be obtained through step (3)
In being warming up to 1~3 DEG C, 3h is maintained, 6~8 DEG C is being warming up to, is maintaining 3h, be finally warming up to 9~11 DEG C, and maintain the temperature
Lower refrigeration, in temperature-rise period, the dry fog sprayer of setting connection compressed air, the dry fog sprayer are sprayed into freezer in freezer
There is the water droplet less than 10um to get to final refrigeration Chinese cabbage.
2. Chinese cabbage fresh-keeping and cold storage technique according to claim 1, it is characterized in that：It is filled with the smelly of freezer described in step (3)
Oxysome fraction 1%~3%.
3. Chinese cabbage fresh-keeping and cold storage technique according to claim 1, it is characterized in that：Step (2) described ultraviolet radioactive it is ultraviolet
The wavelength of line is 88nm, and dose of radiation is 1.3~1.8KJ/m2。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810281781.4A CN108576195A (en) | 2018-03-29 | 2018-03-29 | A kind of Chinese cabbage fresh-keeping and cold storage technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810281781.4A CN108576195A (en) | 2018-03-29 | 2018-03-29 | A kind of Chinese cabbage fresh-keeping and cold storage technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576195A true CN108576195A (en) | 2018-09-28 |
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ID=63625083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810281781.4A Pending CN108576195A (en) | 2018-03-29 | 2018-03-29 | A kind of Chinese cabbage fresh-keeping and cold storage technique |
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| Country | Link |
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| CN (1) | CN108576195A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374172A (en) * | 2018-12-29 | 2020-07-07 | 成都市农林科学院 | Precooling method for picked leaf vegetables |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336160A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Semi-finished quick-frozen Chinese cabbage processing method |
| CN104542925A (en) * | 2015-01-13 | 2015-04-29 | 广西大学 | Fruit and vegetable fresh-keeping and refrigeration processing process |
| CN104686638A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Refrigeration fresh-keeping method for cabbage |
| CN105966298A (en) * | 2016-05-24 | 2016-09-28 | 惠州市四季绿农产品有限公司 | Vegetable freshness retaining refrigerator wagon box and freshness retaining method thereof |
-
2018
- 2018-03-29 CN CN201810281781.4A patent/CN108576195A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686638A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Refrigeration fresh-keeping method for cabbage |
| CN104336160A (en) * | 2014-11-17 | 2015-02-11 | 苏州大福外贸食品有限公司 | Semi-finished quick-frozen Chinese cabbage processing method |
| CN104542925A (en) * | 2015-01-13 | 2015-04-29 | 广西大学 | Fruit and vegetable fresh-keeping and refrigeration processing process |
| CN105966298A (en) * | 2016-05-24 | 2016-09-28 | 惠州市四季绿农产品有限公司 | Vegetable freshness retaining refrigerator wagon box and freshness retaining method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374172A (en) * | 2018-12-29 | 2020-07-07 | 成都市农林科学院 | Precooling method for picked leaf vegetables |
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Application publication date: 20180928 |