CN1640273A - Method for preparing quick-freezing burdock - Google Patents

Method for preparing quick-freezing burdock Download PDF

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Publication number
CN1640273A
CN1640273A CNA2004100654219A CN200410065421A CN1640273A CN 1640273 A CN1640273 A CN 1640273A CN A2004100654219 A CNA2004100654219 A CN A2004100654219A CN 200410065421 A CN200410065421 A CN 200410065421A CN 1640273 A CN1640273 A CN 1640273A
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China
Prior art keywords
burdock
water
quick
liquid
freezing
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Granted
Application number
CNA2004100654219A
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Chinese (zh)
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CN1256028C (en
Inventor
胡传银
张爱民
燕超元
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Priority to CNB2004100654219A priority Critical patent/CN1256028C/en
Priority to PCT/CN2005/000126 priority patent/WO2006058469A1/en
Publication of CN1640273A publication Critical patent/CN1640273A/en
Application granted granted Critical
Publication of CN1256028C publication Critical patent/CN1256028C/en
Expired - Fee Related legal-status Critical Current
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    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a preparation method of quick-frozen burdock. Said preparation method includes the following steps: soaking burdock in sterilizing liquor to make sterilization, peeling, cutting to obtain burdock block, soaking said burdock block in colour-protecting solution to make colour protection, then further soaking said burbock block in the sterilizing liquor to make sterilization, quickly freezing, ice-coating and further freezing so as to obtain said invented finished product burdock block.

Description

The preparation method of quick-freezing burdock
Technical field
The invention belongs to the preparation method of the processing method of burdock, particularly quick-freezing burdock.
Background technology
The meat of burdock is taken root and is contained rich nutrient substances.It is documented that per 100 gram edibles partly contain protein 4.1-4.7 gram, 390 milligrams of carrotene, 10.3 milligrams of Cobastabs, 1.1 milligrams of niacins, 1.9 milligrams of vitamin Cs also contain distinctive synanthrin etc. in multiple polyphenol substance, peroxidase, volatile acid, multiple many aldehyde, polyyne material and the feverfew, have antimycotic, antiviral, anti-ageing, antineoplastic health protection effect, be the health protection food of integration of drinking and medicinal herbs, long-term eating can make human muscle's prosperity build up health, reduce effects such as blood sugar.So importer is to pay attention to the vegetal pole of burdock, requires it not destroy its nutritional labeling in process, therefore should note the influence of processing mode to nutriment in process.The activity that traditional processing method for quick-freezing adopts the mode of heating blanching to come sterilization, inactive enzyme always, in order to prevent enzymatic browning, but the content of burdock material descends with the rising of scalding the temperature of boiling, and occur irreversibility along with the continuity of heat time heating time and descend, the commodity value of burdock is reduced.Therefore keep nutriment in the burdock constant and save production cost and reduce energy resource consumption to reduce environmental pollution etc. be prior art an open question always.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, a kind of preparation method that makes microbiological indicator that burdock keeps original nutriment, not brown stain of color and luster, product and sanitary index can reach the requirement of importer in process and do not use heating is provided.
Technical scheme of the present invention is: a kind of preparation method of burdock, carry out as follows:
(1) silt is removed in the burdock cleaning;
(2) burdock is placed under the 0-5 ℃ of temperature and refrigerates;
(3) burdock that will refrigerate soaking sterilization in bactericidal liquid;
(4) use the clear water rinsing;
(5) with burdock peeling, peeling back stripping and slicing;
(6) the burdock piece is soaked in colour protecting liquid protect look;
(7) drop removes colour protecting liquid;
(8) will protect burdock piece soaking sterilization in bactericidal liquid that look is handled through step (7);
(9) the burdock piece that step (8) was handled quick-frozen under temperature-31 degree is spent to-37;
(10) the burdock piece of quick-frozen is put into preservation liquid plating water glaze;
(11) step (10) was plated the burdock piece of icing clothing and to-20 degree, refrigerated, got finished product quick-freezing burdock piece at-15 degree.
The described sterilization soak time of described step (3) is 8-12 minute, bactericidal liquid by water, citric acid, Vc, DCCNa by weight: water: citric acid: Vc: DCCNa=100: 0.21-0.39: 0.1-0.15: 0.017-0.025 is formulated.
The described colour protecting liquid of described step (6) is by water, sodium chloride, citric acid by weight: water: sodium chloride: citric acid=100: 1.5-2.5: 0.27-0.35 is formulated.
The described sterilization soak time of described step (8) is 8-12 minute, bactericidal liquid by water, citric acid, Vc, clorox by weight: water: citric acid: Vc: clorox=100: 0.26-0.36: 0.1-0.16: 0.017-0.021 is formulated.
The described burdock piece of described step (10) plating water glaze in preserving liquid is to soak to take out in 15 seconds in preserving liquid; Preserve liquid by water, Vc, clorox by weight: water: Vc: clorox=100: 0.08-0.12: 0.05-0.08 is formulated.
Owing to adopted technique scheme, effectively overcome the shortcoming of the hot blanching of prior art, make burdock not brown stain in process, thus guaranteed the interior quality of quick frozen product and presentation quality simultaneously since this method manufacturing process do not use boiler saved the energy also reduced to environment pollution. below in conjunction with embodiment the present invention is further described:
The specific embodiment
Embodiment one
Bactericidal liquid preparation before the peeling: water: citric acid: Vc: DCCNa: 100: 0.21: 0.1: 0.017
Peeling back bactericidal liquid preparation: water: citric acid: Vc: clorox: 100: 0.26: 0.1: 0.017
The configuration of colour protecting liquid: water: sodium chloride, citric acid=100: 1.5: 0.27
The configuration of the liquid of preserving: water: Vc: clorox=100: 0.08: 0.05
Make by following technological process:
Burdock raw material → refrigeration → water cleans out silt particle, root hair → 10 minutes → clear water of soaking sterilization rinsing → peeling in bactericidal liquid, cut off → soak in colour protecting liquid and protect look → drop and remove moisture content → soaking sterilization → quick-frozen → put into water 3-5 and pull out second and to be plating water glaze → refrigeration.
Effect: quick-freezing burdock piece color and luster uniformity, no brown stain,, total number of bacteria (individual/gram)≤1000, Escherichia coli (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Embodiment two
Bactericidal liquid preparation before the peeling: water: citric acid: Vc: DCCNa: 100: 0.3: 0.12: 0.02
Peeling back bactericidal liquid preparation: water: citric acid: Vc: clorox: 100: 0.31: 0.14: 0.019
The configuration of colour protecting liquid: water: sodium chloride, citric acid=100: 2: 0.31
The configuration of the liquid of preserving: water: Vc: clorox=100.0.1: 0.065
Make by following technological process:
Burdock raw material → refrigeration → water cleans out silt particle, root hair → 10 minutes → clear water of soaking sterilization rinsing → peeling in bactericidal liquid, cut off → soak in colour protecting liquid and protect look → drop and remove moisture content → soaking sterilization → quick-frozen → put and pull out second as 3-5 in the water and be plating water glaze → refrigeration.
Effect: quick-freezing burdock piece color and luster uniformity, no brown stain, total number of bacteria (individual/gram)≤1000, Escherichia coli (individual/gram)＜3, bacillus cereus (individual/gram)＜3.
Embodiment three
Bactericidal liquid preparation before the peeling: water: citric acid: Vc: DCCNa: 100: 0.21: 0.15: 0.025
Peeling back bactericidal liquid preparation: water: citric acid: Vc: clorox: 100: 0.36: 0.16: 0.021
The configuration of colour protecting liquid: water: sodium chloride, citric acid=100: 2.5: 0.35
The configuration of the liquid of preserving: water: Vc: clorox=100: 0.12: 0.08
Make by following technological process:
Burdock raw material → refrigeration → water cleans out silt particle, root hair → 10 minutes → clear water of soaking sterilization rinsing → peeling in bactericidal liquid, cut off → soak in colour protecting liquid and protect look → drop and remove moisture content → soaking sterilization → quick-frozen → put and pull out second as 3-5 in the water and be plating water glaze → refrigeration.
Effect: quick-freezing burdock piece color and luster uniformity, no brown stain, total number of bacteria (individual/gram)≤1000, Escherichia coli (individual/gram)＜3, bacillus cereus (individual/gram)＜3.

Claims (5)

1, plant the preparation method of quick-freezing burdock, it is characterized in that with bright burdock be raw material, make as follows:
(1) silt is removed in the burdock cleaning;
(2) burdock is placed under the 0-5 ℃ of temperature and refrigerates;
(3) burdock that will refrigerate soaking sterilization in bactericidal liquid;
(4) use the clear water rinsing;
(5) with burdock peeling, peeling back stripping and slicing;
(6) the burdock piece is soaked in colour protecting liquid protect look;
(7) drop removes colour protecting liquid;
(8) will protect look through step (7) and handle burdock piece soaking sterilization in bactericidal liquid
(9) burdock that step (8) was handled quick-frozen under temperature-31 degree is spent to-37;
(10) the burdock piece of quick-frozen is put into preservation liquid plating water glaze;
(11) step (10) was plated ice clothing burdock piece and to-20 degree, refrigerated, got finished product quick-freezing burdock piece at-15 degree.
2, the preparation method of quick-freezing burdock according to claim 1, it is characterized in that the described sterilization soak time of step (3) is 8-12 minute, bactericidal liquid by water, citric acid, Vc, DCCNa by weight: water: citric acid: Vc: DCCNa=100: 0.21-0.39: 0.1-0.15: 0.017-0.025 is formulated.
3, quick-freezing burdock preparation method according to claim 1, it is characterized in that the described colour protecting liquid of step (6) by water, sodium chloride, citric acid by weight: water: sodium chloride: citric acid=100: 1.5-2.5: 0.27-0.35 is formulated.
4, the preparation method of quick-freezing burdock according to claim 1, it is characterized in that the described sterilization soak time of step (8) is 8-12 minute, bactericidal liquid by water, citric acid, Vc, clorox by weight: water: citric acid: Vc: clorox=100: 0.26-0.36: 0.1-0.16: 0.017-0.021 is formulated.
5, the preparation method of quick-freezing burdock according to claim 1 is characterized in that the described burdock piece of step (10) plating water glaze in preserving liquid is to soak 3-5 to take out second in preserving liquid; Preserve liquid by water, Vc, clorox by weight: water: Vc: clorox=100: 0.08-0.12: 0.05-0.08 is formulated.
CNB2004100654219A 2004-11-30 2004-11-30 Method for preparing quick-freezing burdock Expired - Fee Related CN1256028C (en)

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Application Number Priority Date Filing Date Title
CNB2004100654219A CN1256028C (en) 2004-11-30 2004-11-30 Method for preparing quick-freezing burdock
PCT/CN2005/000126 WO2006058469A1 (en) 2004-11-30 2005-01-31 A process for producing quick-frozen burdocks

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Application Number Priority Date Filing Date Title
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Cited By (14)

* Cited by examiner, † Cited by third party
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
CN101816323A (en) * 2010-05-14 2010-09-01 徐州天马敬安食品有限公司 Method for preparing quick frozen lotus root slices
CN102266021A (en) * 2011-08-28 2011-12-07 扬州天成食品有限公司 Processing technology of poached burdock
CN102630740A (en) * 2012-03-30 2012-08-15 徐州天马敬安食品有限公司 Making method of fresh burdock
CN102669258A (en) * 2012-05-31 2012-09-19 扬州天禾食品有限公司 Production technique of quick-frozen sweet peppers
CN102885269A (en) * 2012-09-11 2013-01-23 扬州天禾食品有限公司 Continuous sterilization type poached underground root vegetable and processing technology thereof
CN103141565A (en) * 2013-03-15 2013-06-12 徐州工业职业技术学院 Preparation method of fresh-cut burdock
CN103168832A (en) * 2012-05-29 2013-06-26 徐州天马敬安食品有限公司 Making method for quick-frozen lotus root slices
CN104336152A (en) * 2014-11-17 2015-02-11 苏州大福外贸食品有限公司 Semi-finished root vegetable processing method
CN104336155A (en) * 2014-11-17 2015-02-11 苏州大福外贸食品有限公司 Fast semi-finished root vegetable processing method
CN104336154A (en) * 2014-11-17 2015-02-11 苏州大福外贸食品有限公司 Processing method of root vegetables
CN104351321A (en) * 2014-11-18 2015-02-18 苏州大福外贸食品有限公司 Processing method of quick-frozen salsify
CN110537568A (en) * 2019-07-17 2019-12-06 四川省雅士科技有限公司 Frozen fresh sulfur-free bamboo shoot and preparation method thereof
CN111480532A (en) * 2019-01-27 2020-08-04 徐州山崎农产品技术研发有限公司 Method for preparing export quick-frozen white asparagus

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102687834A (en) * 2012-06-15 2012-09-26 徐州福中福食品有限公司 Preparation method of burdock soft can

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61141857A (en) * 1984-12-14 1986-06-28 Masaru Goto Production of processed food using burdock as ingredient
CN1185955C (en) * 2002-12-18 2005-01-26 胡传银 Making process of quick-frozen Chinese yam

Cited By (15)

* Cited by examiner, † Cited by third party
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
CN101816323A (en) * 2010-05-14 2010-09-01 徐州天马敬安食品有限公司 Method for preparing quick frozen lotus root slices
CN102266021A (en) * 2011-08-28 2011-12-07 扬州天成食品有限公司 Processing technology of poached burdock
CN102630740B (en) * 2012-03-30 2013-05-08 徐州天马敬安食品有限公司 Making method of fresh burdock
CN102630740A (en) * 2012-03-30 2012-08-15 徐州天马敬安食品有限公司 Making method of fresh burdock
CN103168832A (en) * 2012-05-29 2013-06-26 徐州天马敬安食品有限公司 Making method for quick-frozen lotus root slices
CN102669258A (en) * 2012-05-31 2012-09-19 扬州天禾食品有限公司 Production technique of quick-frozen sweet peppers
CN102885269A (en) * 2012-09-11 2013-01-23 扬州天禾食品有限公司 Continuous sterilization type poached underground root vegetable and processing technology thereof
CN103141565A (en) * 2013-03-15 2013-06-12 徐州工业职业技术学院 Preparation method of fresh-cut burdock
CN104336152A (en) * 2014-11-17 2015-02-11 苏州大福外贸食品有限公司 Semi-finished root vegetable processing method
CN104336155A (en) * 2014-11-17 2015-02-11 苏州大福外贸食品有限公司 Fast semi-finished root vegetable processing method
CN104336154A (en) * 2014-11-17 2015-02-11 苏州大福外贸食品有限公司 Processing method of root vegetables
CN104351321A (en) * 2014-11-18 2015-02-18 苏州大福外贸食品有限公司 Processing method of quick-frozen salsify
CN111480532A (en) * 2019-01-27 2020-08-04 徐州山崎农产品技术研发有限公司 Method for preparing export quick-frozen white asparagus
CN110537568A (en) * 2019-07-17 2019-12-06 四川省雅士科技有限公司 Frozen fresh sulfur-free bamboo shoot and preparation method thereof

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Publication number Publication date
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CN1256028C (en) 2006-05-17

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