CN1640273A - Method for preparing quick-freezing burdock - Google Patents
Method for preparing quick-freezing burdock Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- burdock
- water
- quick
- liquid
- freezing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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
- A23B7/14—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
Landscapes
- 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
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.
Priority Applications (2)
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 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB2004100654219A CN1256028C (en) | 2004-11-30 | 2004-11-30 | Method for preparing quick-freezing burdock |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1640273A true CN1640273A (en) | 2005-07-20 |
CN1256028C CN1256028C (en) | 2006-05-17 |
Family
ID=34868880
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB2004100654219A Expired - Fee Related CN1256028C (en) | 2004-11-30 | 2004-11-30 | Method for preparing quick-freezing burdock |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN1256028C (en) |
WO (1) | WO2006058469A1 (en) |
Cited By (14)
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)
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)
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 |
-
2004
- 2004-11-30 CN CNB2004100654219A patent/CN1256028C/en not_active Expired - Fee Related
-
2005
- 2005-01-31 WO PCT/CN2005/000126 patent/WO2006058469A1/en not_active Application Discontinuation
Cited By (15)
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 |
Also Published As
Publication number | Publication date |
---|---|
WO2006058469A1 (en) | 2006-06-08 |
CN1256028C (en) | 2006-05-17 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1256028C (en) | Method for preparing quick-freezing burdock | |
Chan et al. | Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar) | |
CN101507447B (en) | Fresh water fish cold-storage preservation method | |
CN101816323A (en) | Method for preparing quick frozen lotus root slices | |
CN100586292C (en) | Breeding fish fumigation product processing method | |
CN101224015B (en) | Processing method for fumigating cultivated fish | |
CN1284477C (en) | Production for quick-freezing Chinese yam powder | |
CN101731723A (en) | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique | |
Sadok et al. | Combined effect of sepia soaking and temperature on the shelf life of peeled shrimp Penaeus kerathurus | |
CN110537568A (en) | Frozen fresh sulfur-free bamboo shoot and preparation method thereof | |
CN1185955C (en) | Making process of quick-frozen Chinese yam | |
CN106983092A (en) | The preparation technology of cured fish | |
CN108522640B (en) | Fresh-cut avocado preservation method based on envelope and liquid nitrogen quick freezing | |
PARKIN et al. | Modified atmosphere storage of Dungeness crab (Cancer magister) | |
CN104982501B (en) | A kind of method that Penaeus Vannmei liquid nitrogen glassy state freezes preservation | |
CN101816324B (en) | Method for preparing quick frozen garlic rice | |
CN105341781A (en) | Freeze-dried fig slice pretreating technology | |
CN106804690A (en) | Angler keeps the preparation technology of delicate flavour | |
CN103168827B (en) | Method for preparing freshness-retaining film through Maillard reaction of collagen and chitosan | |
MA27628A1 (en) | PREPARATION PROCESS FOR THE PRESERVATION OF RAW FOOD PRODUCTS FROM FISHING | |
KR101512999B1 (en) | Method for Producing Dried Mandarin with Sugaring | |
CN107691620A (en) | The processing method that shrimp crab product is eaten in a kind of nitrogen ultra low temperature freezing raw | |
CN113475568A (en) | Composite preservative, preparation method thereof and fresh-keeping method of pufferfish | |
CN106901135A (en) | A kind of freezing shrimp meat cryoprotective agent and plating water glaze method based on amino acids | |
KR20120122468A (en) | Method for Producing Dried Fruit with Sugaring and Sugaring-Dried Fruit Produced by the Same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C17 | Cessation of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060517 Termination date: 20101130 |