CN113068820A - Processing method of leek flower sauce - Google Patents
Processing method of leek flower sauce Download PDFInfo
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- CN113068820A CN113068820A CN202110472362.0A CN202110472362A CN113068820A CN 113068820 A CN113068820 A CN 113068820A CN 202110472362 A CN202110472362 A CN 202110472362A CN 113068820 A CN113068820 A CN 113068820A
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- 240000006108 Allium ampeloprasum Species 0.000 title claims abstract description 168
- 235000005254 Allium ampeloprasum Nutrition 0.000 title claims abstract description 168
- 235000015067 sauces Nutrition 0.000 title claims abstract description 98
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 238000004108 freeze drying Methods 0.000 claims abstract description 43
- 238000004806 packaging method and process Methods 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims description 23
- 230000008014 freezing Effects 0.000 claims description 23
- 238000011049 filling Methods 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 238000005406 washing Methods 0.000 claims description 13
- 238000007789 sealing Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 239000004484 Briquette Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 11
- 238000005554 pickling Methods 0.000 abstract description 8
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 7
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 239000010410 layer Substances 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 239000000463 material Substances 0.000 description 11
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- 239000002356 single layer Substances 0.000 description 5
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 210000004907 gland Anatomy 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Processing Of Solid Wastes (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses a processing method of leek flower sauce. Compared with the prior art, the invention has the following beneficial effects: the invention is dried by freeze-drying equipment, the product is in block or chip shape, when in eating, the package is torn open, and a proper amount of clear water is added into the container to be stirred uniformly, so that the product can be eaten immediately; the original color and taste of the leek flower sauce can be maintained to the maximum extent, the use of preservatives is avoided, the weight of the product is reduced, the storage condition and the transportation condition are widened, the transportation cost and the packaging cost are reduced, and the shelf life is prolonged to 5 years at most under the normal-temperature environment; the invention does not need to go through the pickling and fermentation process, completes the drying processing and the packaging before the nitrite is not generated, can effectively save time and space for factories, and reduces the labor cost and the management and protection cost.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of leek flower sauce.
Background
The leek flower sauce is a seasoning food of sauced vegetables, is widely consumed, and is called mutton mate and chafing dish mate at home. The daily-eaten leek flower sauce is obtained by processing through a pickling process and is packaged and sold in a wet state. The packaging types mainly include: plastic bag sealed package, plastic bottle sealed package, glass bottle sealed package, plastic uptake box sealed package, plastic barrel bulk package and household common package. The products of plastic bag sealed package, plastic bottle sealed package, glass bottle sealed package and plastic sucking box sealed package are stored at normal temperature, most of the products need to be added with preservative or to increase salinity or to be added with some fruits and vegetables with preservative and antibacterial effects to play a role of long-term storage, the methods influence the taste of the leek flower sauce to different degrees, namely the original color or the optimal color and the optimal taste of the leek flower sauce cannot be maintained, and the shelf life is usually 12 months. The bulk product in the plastic barrel is not added with other components, is completely pickled by the leek flowers, but needs to be stored at low temperature, can be stored at the temperature of 0-25 ℃, and has small color and taste change and long storage period when being stored at the temperature of-18 ℃ but not more than-35 ℃. However, the product turns yellow quickly when placed at normal temperature, is acidified in taste, is not suitable for normal-temperature sale and long-time normal-temperature transportation, belongs to bulk food and simple packaged food, has potential safety hazards in the aspect of sanitation, and has the problems of fuzzy production date and quality guarantee period. The freshly processed leek flower sauce is edible directly, and if the sulfide is sufficiently released, (which is achieved by the way of crushing and the degree of crushing) the freshly processed leek flower sauce has the best color and taste. And the fresh leek flowers can generate nitrite under the action of microorganisms after entering a pickling link for 5 hours, the peak value is reached along with the pickling time, the nitrite is gradually decomposed under the action of biological enzyme, the nitrite is little by little, and the nitrite is much by little, so that the leek flower sauce needs to undergo a pickling process, and the time is usually 7-20 days.
In view of this, this patent is filed.
Disclosure of Invention
In order to overcome the defects of the prior art, the patent provides a method for processing the leek flower sauce by a freeze-drying technology, which does not contain a preservative, and can be eaten immediately by tearing a package and adding a proper amount of clear water into a container for stirring uniformly; the original color and taste of the leek flower sauce can be maintained to the maximum extent, the use of preservatives is avoided, the weight of the product is reduced, the storage condition and the transportation condition are widened, the transportation cost and the packaging cost are reduced, and the shelf life is prolonged to 5 years at most under the normal-temperature environment; the invention does not need to go through the pickling and fermentation process, completes the drying processing and the packaging before the nitrite is not generated, can effectively save time and space for factories, and reduces the labor cost and the management and protection cost. The invention is also suitable for processing leek flower sauce products with different auxiliary materials and ingredients, and can keep the characteristics of the products with different ingredients.
The invention aims to provide a processing method of leek flower sauce.
According to the specific embodiment of the invention, the processing method of the leek flower sauce comprises the following specific operation steps:
(1) screening and impurity removing: selecting fresh leek flowers, and removing burnt-out flowers and impurities to obtain raw material leek flowers;
(2) cleaning and draining: washing the raw material leek flower obtained in the step (1) with running water or a washing line, and draining to obtain clean leek flower;
(3) cutting and mixing: chopping, mincing or mashing the clean leek flowers obtained in the step (2) to obtain leek flower pieces, uniformly mixing the leek flower pieces with edible salt, adding fruits and vegetables, fungi and seasonings according to different taste requirements, and uniformly mixing to obtain a wet leek flower sauce mixture;
(4) briquetting: timely loading the wet leek flower mixture obtained in the step (3) into a mold with a rated volume, wherein the mold is matched with a package and is in a circular column shape, a square column shape, a circular cone shape or a square cone shape, if the mold is in a circular column shape or a square cone shape, the mold can be placed side by side, and if the mold is in a square column shape or a cone shape, the mold can be placed at a distance of 0.3 cm; the diameter or side length of the briquette is 4-10 cm, the thickness of the briquette is 0.5-1 cm, and the volume of the die is 0.01L-0.1L in general; the excessive length or thickness can increase the pre-freezing and freeze-drying time and increase the production cost; the bottom of the mould is provided with legs with the height of 3mm, the side surface and the bottom surface of the mould are both stainless steel meshes, and the stainless steel meshes are 30 meshes. Compacting, leveling, and quickly transferring into a refrigeration house for pre-freezing at the temperature of-30 to-40 ℃ for 50 to 90 minutes to obtain blocky freeze-dried leek flower sauce;
(5) freeze-drying: taking the blocky freeze-dried leek flower sauce obtained in the step (4) out of the mould, putting the blocky freeze-dried leek flower sauce in a tray of a freeze dryer, and quickly transferring the blocky freeze-dried leek flower sauce into the freeze dryer for freeze drying, wherein the freeze-drying curve is as follows: the pre-freezing temperature is-30 ℃ to-40 ℃, and the pre-freezing time is 50-90 minutes; the freeze-drying vacuum degree is 20pa to 30pa, the temperature of the plate layer in the first drying stage is minus 20 ℃ to minus 35 ℃, the drying time is 180 minutes to 360 minutes, the temperature of the plate layer in the second stage is 15 ℃ to 28 ℃, and the drying time is 80 minutes to 120 minutes. And (3) when the freeze-drying is finished, filling nitrogen into the inner chamber of the vacuum freeze-drying machine, and opening the chamber door to obtain the blocky freeze-dried leek flower sauce.
(6) And (4) sealing and packaging: and (4) quickly removing the block-shaped freeze-dried leek flower sauce obtained in the step (5) out of a freeze dryer, detecting that the product meets the requirement when the water content is lower than 5%, and sealing and packaging the block-shaped freeze-dried leek flower sauce in a clean environment with the air humidity lower than 40% in time to prevent the freeze-dried leek flower sauce from being moisture regained or polluted by dust. The freeze-dried leek flower sauce has wide requirements on the packaging material and the packaging form, and can be used as long as the requirements on a sealed and waterproof food-grade packaging material are met. If the common PE flat bag is adopted for packaging, the thickness of the bag wall is not less than 8 threads, so that the pollution caused by the damage of the bag wall due to over-thin bag wall is prevented. When flat-pocket packaging is adopted, vacuum bag is recommended and vacuum treatment is carried out. The operation of sealing and packaging by adopting the plastic bottle is simple and convenient. The freeze-dried leek flower sauce is packaged in a plastic-sucking box in a sealed mode, the plastic-sucking box with a large size is suitable for being eaten by multiple people, the plastic-sucking box with a small size is suitable for being eaten by a single person, and a proper amount of clear water is added after the box cover is opened, so that the leek flower sauce can be eaten after being thoroughly wetted. And (3) filling the sealed freeze-dried leek flower sauce finished product into an external packaging box with a rated volume to obtain the freeze-dried leek flower sauce.
(7) And (3) storage: and (4) storing the packaged freeze-dried leek flower sauce product obtained in the step (6) in a dry place, wherein the freeze-dried leek flower sauce product which is not packaged in a carton is protected from light, and the product is lightened in color by ultraviolet irradiation without affecting the eating.
Compared with the prior art, the invention has the following beneficial effects:
(1) the processing method of the leek flower sauce is characterized in that on the basis of traditional pickling, drying is carried out through freeze-drying equipment, the leek flower sauce is packaged in a sealed mode in a rated environment and is packaged and sealed in plastic packages in different specifications, the product is in a block shape or a chip shape, and the leek flower sauce can be eaten immediately after being torn off and added with a proper amount of clear water to be thoroughly wetted;
(2) the processing method of the leek flower sauce can keep the original color and taste of the leek flower sauce to the greatest extent, avoids the use of preservatives, reduces the weight of products, widens the storage condition and the transportation condition, reduces the transportation cost and the packaging cost, and prolongs the shelf life to 5 years at most in the normal temperature environment; the food is eaten by a certain amount, is quick and does not waste, and is convenient to carry and eat;
(3) according to the processing method of the leek flower sauce, the salt content is reduced by 2%, the pickling process is not needed, the drying and packaging are completed before nitrite is not generated, the time and the space can be effectively saved for a factory, and the labor cost and the management and protection cost are reduced;
(4) the freeze-dried leek flower sauce produced by the processing method of the leek flower sauce meets the food safety standard, namely the requirements of GB2760 food additive edible health standard, GB/T478.33 food microbiology inspection cereal grain, fruit and vegetable food inspection, GB/T5009.54 standard analysis method for pickled vegetable sanitation, GB14881 food enterprise general health standard and GB7718-2011 national food safety standard prepackaged food label general rule.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The briquetting mould and the freeze-drying equipment adopted in the invention are not specially limited, and the equipment can be used as long as the technical effect can be achieved.
Example 1
The embodiment provides a processing method of leek flower sauce, which comprises the following specific operation steps:
(1) screening and impurity removing: selecting fresh leek flowers, and removing burnt-out flowers and impurities to obtain raw material leek flowers;
(2) cleaning and draining: washing the raw material leek flower obtained in the step (1) by using a washing assembly line, and draining to obtain clean leek flower;
(3) cutting and mixing: mincing the clean leek flowers obtained in the step (2) to obtain leek flower pieces, and uniformly mixing the leek flower pieces with edible salt accounting for 8% of the mass of the leek flower pieces to obtain a wet leek flower sauce mixture;
(4) briquetting: timely filling the wet leek flower mixture obtained in the step (3) into a circular mold with the internal diameter of 5cm and the depth of 1cm, compacting, leveling, placing on a tray in a single layer manner, quickly moving into a refrigeration house for pre-freezing at the temperature of minus 30 ℃ for 50 minutes to obtain block freeze-dried leek flower sauce;
(5) freeze-drying: taking the blocky freeze-dried leek flower sauce obtained in the step (4) out of the mould, putting the blocky freeze-dried leek flower sauce in a tray of a freeze dryer, and quickly transferring the blocky freeze-dried leek flower sauce into the freeze dryer for freeze drying, wherein the freeze-drying curve is as follows: the pre-freezing temperature is-30 ℃ and the pre-freezing time is 50 minutes; the freeze-drying vacuum degree is 20pa, the temperature of the plate layer in the first drying stage is-20 ℃, the drying time is 360 minutes, the temperature of the plate layer in the second stage is 15 ℃, and the drying time is 120 minutes. After the freeze-drying is finished, filling nitrogen into the vacuum freeze-drying machine cabin, opening the cabin door to quickly take out the materials, and moving the materials into a dry packaging workshop, wherein the air humidity of the packaging workshop is lower than 40%, and the packaging workshop is clean and dustless. Obtaining cylindrical block-shaped freeze-dried leek flower sauce with the diameter of 5cm and the height of 1cm, and detecting the water content: 3.2 percent;
(6) and (4) filling the block-shaped freeze-dried leek flower sauce obtained in the step (5) into plastic bottles with the diameter of 5.5cm and the height of 10.5cm, wherein 10 blocks are filled in each bottle, and performing gland sealing treatment to obtain the leek flower sauce.
Example 2
The embodiment provides a processing method of leek flower sauce, which comprises the following specific operation steps:
(1) screening and impurity removing: selecting fresh leek flowers, and removing burnt-out flowers and impurities to obtain raw material leek flowers;
(2) cleaning and draining: washing the raw material leek flower obtained in the step (1) by using a washing assembly line, and draining to obtain clean leek flower;
(3) cutting and mixing: mincing the clean leek flowers obtained in the step (2) to obtain leek flower pieces, and uniformly mixing the leek flower pieces with edible salt accounting for 8% of the mass of the leek flower pieces to obtain a wet leek flower sauce mixture;
(4) briquetting: timely filling the wet leek flower mixture obtained in the step (3) into a conical die with the bottom diameter of 4cm, the mouth diameter of 5cm and the depth of 1cm, compacting, leveling, placing on a tray in a single layer manner, quickly moving into a refrigeration house for pre-freezing at the temperature of-40 ℃ for 90 minutes to obtain blocky freeze-dried leek flower sauce;
(5) freeze-drying: taking the blocky freeze-dried leek flower sauce obtained in the step (4) out of the mould, putting the blocky freeze-dried leek flower sauce in a tray of a freeze dryer, and quickly transferring the blocky freeze-dried leek flower sauce into the freeze dryer for freeze drying, wherein the freeze-drying curve is as follows: the pre-freezing temperature is-40 ℃, and the pre-freezing time is 90 minutes; the freeze-drying vacuum degree is 30pa, the temperature of the plate layer in the first drying stage is-35 ℃, the drying time is 180 minutes, the temperature of the plate layer in the second stage is 28 ℃, and the drying time is 80 minutes. After the freeze-drying is finished, filling nitrogen into the freeze-drying machine cabin in a vacuum state, opening the cabin door, quickly taking out the materials, and moving the materials into a dry packaging workshop, wherein the air humidity of the packaging workshop is lower than 40%, and the packaging workshop is clean and dustless. Obtaining conical block-shaped freeze-dried leek flower sauce, and detecting the water content to be 4.8%;
(6) and (3) filling the conical freeze-dried leek flower sauce obtained in the step (5) into a bowl-shaped plastic-sucking box with the bottom inner diameter of 4cm, the opening diameter of 5.2cm and the height of 2cm, sealing by a gland, and filling every 50 small boxes into a paper box to finish packaging, thereby obtaining the leek flower sauce.
Example 3
The embodiment provides a processing method of leek flower sauce, which comprises the following specific operation steps:
(1) screening and impurity removing: selecting fresh leek flowers, and removing burnt-out flowers and impurities to obtain raw material leek flowers;
(2) cleaning and draining: washing the raw material leek flower obtained in the step (1) by using a washing assembly line, and draining to obtain clean leek flower;
(3) cutting and mixing: mincing the clean leek flowers obtained in the step (2) to obtain leek flower pieces, and uniformly mixing the leek flower pieces with edible salt accounting for 8% of the mass of the leek flower pieces to obtain a wet leek flower sauce mixture;
(4) briquetting: timely filling the wet leek flower mixture obtained in the step (3) into a cylindrical mold with the diameter of 8cm, the depth of 9cm and the depth of 10cm, compacting, leveling, placing on a tray in a single layer manner, quickly transferring into a refrigeration house for pre-freezing at the temperature of minus 35 ℃ for 70 minutes to obtain blocky freeze-dried leek flower sauce;
(5) freeze-drying: taking the blocky freeze-dried leek flower sauce obtained in the step (4) out of the mould, putting the blocky freeze-dried leek flower sauce in a tray of a freeze dryer, and quickly transferring the blocky freeze-dried leek flower sauce into the freeze dryer for freeze drying, wherein the freeze-drying curve is as follows: the pre-freezing temperature is-35 ℃ and the pre-freezing time is 70 minutes; the freeze-drying vacuum degree is 25pa, the temperature of the plate layer in the first drying stage is-30 ℃, the drying time is 240 minutes, the temperature of the plate layer in the second stage is 20 ℃, and the drying time is 100 minutes. After the freeze-drying is finished, filling nitrogen into the freeze-drying machine cabin in a vacuum state, opening the cabin door, quickly taking out the materials, and moving the materials into a dry packaging workshop, wherein the air humidity of the packaging workshop is lower than 40%, and the packaging workshop is clean and dustless. Obtaining cylindrical block-shaped freeze-dried leek flower sauce, and detecting the water content: 3.0 percent;
(6) and (3) filling the cylindrical freeze-dried leek flower sauce obtained in the step (5) into a bowl-shaped plastic uptake box with the bottom inner diameter of 8cm, the opening inner diameter of 10cm and the height of 10.5cm, sequentially placing 10 layers from small to large, performing gland sealing, and filling 24 boxes into a paper box to finish packaging, thereby obtaining the leek flower sauce.
Example 4
The embodiment provides a processing method of leek flower sauce, which comprises the following specific operation steps:
(1) screening and impurity removing: selecting fresh leek flowers, and removing burnt-out flowers and impurities to obtain raw material leek flowers;
(2) cleaning and draining: washing the raw material leek flower obtained in the step (1) by using a washing assembly line, and draining to obtain clean leek flower;
(3) cutting and mixing: mincing the clean leek flowers obtained in the step (2) to obtain leek flower pieces, and uniformly mixing the leek flower pieces with edible salt accounting for 8% of the mass of the leek flower pieces to obtain a wet leek flower sauce mixture;
(4) briquetting: putting the wet leek flower mixture obtained in the step (3) into a square cylindrical mold with the side length of 10cm and the depth of 1cm in time, compacting, leveling, placing on a tray in a single layer manner, quickly moving into a refrigeration house for pre-freezing at the temperature of minus 32 ℃ for 60 minutes to obtain blocky freeze-dried leek flower sauce;
(5) freeze-drying: taking the blocky freeze-dried leek flower sauce obtained in the step (4) out of the mould, putting the blocky freeze-dried leek flower sauce in a tray of a freeze dryer, and quickly transferring the blocky freeze-dried leek flower sauce into the freeze dryer for freeze drying, wherein the freeze-drying curve is as follows: the pre-freezing temperature is-38 ℃ and the pre-freezing time is 80 minutes; the freeze-drying vacuum degree is 28pa, the temperature of the first drying stage plate layer is-28 ℃, the drying time is 260 minutes, the temperature of the second stage plate layer is 25 ℃, and the drying time is 110 minutes. After the freeze-drying is finished, filling nitrogen into the freeze-drying machine cabin in a vacuum state, opening the cabin door, quickly taking out the materials, and moving the materials into a dry packaging workshop, wherein the air humidity of the packaging workshop is lower than 40%, and the packaging workshop is clean and dustless. Obtaining conical block-shaped freeze-dried leek flower sauce, and detecting the water content: 3.1 percent;
(6) overlapping two conical freeze-dried leek flower sauce pieces obtained in the step (5), filling the two conical freeze-dried leek flower sauce pieces into a 14 cm-18 cm flat bag, sealing the bag in a heat sealing mode, and filling each 30 small bags into a paper box to finish packaging, so that the leek flower sauce is obtained.
Example 5
The embodiment provides a processing method of leek flower sauce, which comprises the following specific operation steps:
(1) screening and impurity removing: selecting fresh leek flowers, and removing burnt-out flowers and impurities to obtain raw material leek flowers;
(2) cleaning and draining: washing the raw material leek flower obtained in the step (1) by using a washing assembly line, and draining to obtain clean leek flower;
(3) cutting and mixing: mincing the clean leek flowers obtained in the step (2) to obtain leek flower pieces, and uniformly mixing the leek flower pieces with edible salt accounting for 8% of the mass of the leek flower pieces to obtain a wet leek flower sauce mixture;
(4) briquetting: timely filling the wet leek flower mixture obtained in the step (3) into a cylindrical mold with the diameter of 10cm and the depth of 1cm, compacting, leveling, placing on a tray in a single layer manner, quickly moving into a refrigeration house for pre-freezing at the temperature of minus 32 ℃ for 60 minutes to obtain blocky freeze-dried leek flower sauce;
(5) freeze-drying: taking the blocky freeze-dried leek flower sauce obtained in the step (4) out of the mould, putting the blocky freeze-dried leek flower sauce in a tray of a freeze dryer, and quickly transferring the blocky freeze-dried leek flower sauce into the freeze dryer for freeze drying, wherein the freeze-drying curve is as follows: the pre-freezing temperature is-32 ℃, and the pre-freezing time is 65 minutes; the freeze-drying vacuum degree is 22pa, the temperature of the first drying stage plate layer is-33 ℃, the drying time is 300 minutes, the temperature of the second stage plate layer is 18 ℃, and the drying time is 90 minutes. After the freeze-drying is finished, filling nitrogen into the freeze-drying machine cabin in a vacuum state, opening the cabin door, quickly taking out the materials, and moving the materials into a dry packaging workshop, wherein the air humidity of the packaging workshop is lower than 40%, and the packaging workshop is clean and dustless. Obtaining cylindrical block-shaped freeze-dried leek flower sauce, and detecting the water content: 5 percent;
(6) and (4) overlapping every three cylindrical freeze-dried leek flower sauce obtained in the step (5) and filling into a vacuum bag with the length of 15cm to 20cm for vacuum sealing, and filling every 30 small bags into a carton to finish packaging, so that the leek flower sauce is obtained.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A processing method of leek flower sauce comprises the following specific operation steps:
(1) screening and impurity removing: selecting fresh leek flowers, and removing burnt-out flowers and impurities to obtain raw material leek flowers;
(2) cleaning and draining: washing the raw material leek flower obtained in the step (1) with running water or a cleaning production line, and draining to obtain cleaned leek flower;
(3) cutting and mixing: chopping, mincing or mashing the cleaned leek flowers obtained in the step (2) to obtain leek flower pieces, and uniformly mixing the leek flower pieces with edible salt to obtain a leek flower mixture, wherein the addition amount of the edible salt is 8% of the mass of the leek flowers;
(4) and (3) briquetting and freeze-drying: filling the leek flower mixture obtained in the step (3) into a mould, leveling and pressing the leek flower mixture into a pressing block, placing the leek flower mixture into a cold storage for pre-freezing, and freeze-drying the leek flower mixture after pre-freezing to obtain blocky freeze-dried leek flower sauce;
(5) and (4) sealing and packaging: and (4) hermetically packaging the block-shaped freeze-dried leek flower sauce obtained in the step (4) to obtain the leek flower sauce.
2. The processing method of leek flower paste according to claim 1, wherein the freeze-drying conditions in step (4) are as follows: the pre-freezing temperature is-30 ℃ to-40 ℃, and the pre-freezing time is 50-90 minutes; the freeze-drying vacuum degree is 20pa to 30pa, the temperature of the plate layer in the first drying stage is minus 20 ℃ to minus 35 ℃, the drying time is 180 minutes to 360 minutes, the temperature of the plate layer in the second stage is 15 ℃ to 28 ℃, and the drying time is 80 minutes to 120 minutes.
3. The processing method of leek flower sauce according to claim 1 or 2, wherein the briquette of step (4) is cylindrical or conical, and has a diameter of 4-10 cm and a thickness of 0.5-1 cm.
4. The processing method of leek flower sauce according to claim 1 or 2, wherein the pressing block in step (4) is square column or square cone, and has a side length of 4-10 cm and a thickness of 0.5-1 cm.
5. The processing method of leek flower sauce according to claim 1 or 2, wherein the volume of the mold in step (4) is 0.01L-0.1L.
6. The processing method of leek flower paste as claimed in claim 3 or 4, wherein the bottom of the mold is provided with legs with a height of 3 mm.
7. The processing method of leek flower sauce as claimed in claim 5, wherein the side and bottom surfaces of the mold are stainless steel meshes.
8. The processing method of leek flower sauce as claimed in claim 6, wherein the stainless steel net is 30 mesh.
9. The processing method of leek flower sauce as claimed in claim 3, wherein the molds are placed on the tray of the freeze dryer uniformly and arranged side by side.
10. The method for processing leek flower sauce as claimed in claim 4, wherein the molds are uniformly placed on the tray of the freeze dryer, and the distance between each mold is 0.3 mm.
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