CN101574105A - Carrot quick-freezing processing method - Google Patents
Carrot quick-freezing processing method Download PDFInfo
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- CN101574105A CN101574105A CNA2009101163541A CN200910116354A CN101574105A CN 101574105 A CN101574105 A CN 101574105A CN A2009101163541 A CNA2009101163541 A CN A2009101163541A CN 200910116354 A CN200910116354 A CN 200910116354A CN 101574105 A CN101574105 A CN 101574105A
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Abstract
A carrot quick-freezing processing method belongs to the technical field of vegetable processing methods. The carrot quick-freezing processing method can keep the original bioactive components of carrots for a long time and enable the carrots to have unchanged flavor and quality. The technical key points are as follows; cutting the radish with the head and the fibrous roots cut off into sheets, dices or blocks; blanching: putting the cut carrots into a basket, and blanching for 0.5-2 minutes while continuously stirring; and (3) cooling: cooling twice with 0-5 deg.C tap water after blanching to make the material temperature reach 1-5 deg.C; draining: adopting a medium-speed centrifuge or a vibrator to drain excessive water on the surface; quick-freezing: loading the bulk raw materials into a freezing tray or directly paving the bulk raw materials on a conveyor belt, freezing at the temperature of-25-35 ℃, freezing for 10-30 minutes, and then packaging, refrigerating and packaging. The preparation method is easy to operate, simple in process and beneficial to fresh keeping of carrots.
Description
Technical field:
The present invention relates to a kind of vegetables processing method, particularly a kind of quick-freezing carrot method for processing.
Technical background:
Carrot is nutritious, contains a large amount of carrotene, vitamin C and plurality of inorganic salt, have into lung, invigorating the spleen, change stagnate, the effect of detoxifcation, promoting eruption.Especially its antitumaous effect more makes it be worth multiplication.But the crust water holding capacity of carrot fleshy root is poor, easily dehydration and influence that it is fresh.The existing storage of carrot mostly adopt in mud preservative, the cellar for storing things mound storage method and. freezer air conditioned storage method, but storage time has only 2-3 month, can not get the effect of long-period freshness preserving.
Summary of the invention:
The purpose of this invention is to provide and a kind ofly can keep the carrot original bioactive components for a long time, make its local flavor, the constant quick-freezing carrot method for processing of quality.
The object of the present invention is achieved like this:
A kind of quick-freezing carrot method for processing is characterized in that its procedure of processing:
1) with the radish cutting of cleaning, topping and surperficial fibrous root in the form of sheets, fourth shape or bulk;
2) blanching: with the carrot after the cutting in the boiling water more than 95 ℃ blanching 0.5-2 minute, the blanching process will constantly stir;
3) cooling: the running water with 0-5 ℃ after the blanching cools off, and makes temperature of charge drop to 1-5 ℃;
4) draining: adopt mid-speed centrifuge or concussion machine drop to go surperficial redundant moisture;
5) quick-frozen: prose style free from parallelism raw material packed into freeze dish or directly be layered on the conveyer belt, under-25 ℃ of-35 ℃ of conditions, freeze, freezed 10-30 minute after pack, refrigerate and get final product.
The invention has the beneficial effects as follows: owing to take blanching, thereby the enzymatic activity in can passivation carrot tissue is killed the part microorganism, get rid of organize in portion gas and part moisture; Simultaneously the low temperature after freezing has suppressed the metabolic activity of microorganisms such as bacterium, mould, makes it be in resting state, prolongs storage life, thereby has delayed the consumption of color and luster, local flavor, quality and the nutrition of carrot; In addition, preparation method's easy operating of the present invention, technology is simple, is beneficial to fresh-keeping to carrot.
The specific embodiment:
Step 1: raw material is checked and accepted: carrot require to select for use yellowish pink red, smooth surface does not have groove mark, shape is straight and upright, meat is tender, marrow is little, big or small uniformity, no disease and pest, not damaged, nothing rots, no spot, root shape is normal, the raw material of sufficient maturation.
Step 2: clean: remove earth, the grains of sand and a large amount of residual attached agricultural chemicals of microorganism and surface of carrot surface adhesion, keep its clean-up performance simultaneously.
Step 3: arrangement: the head of excision carrot and the fibrous root on surface.
Step 4: peeling: adopt craft or machine barking, the part of cutting clean surface and can not eat.
Step 5: cutting: generally, can be cut into difformity according to international marketing custom or customer requirement.The section specification is: thickness generally about 0.8 centimetre, about about 3.8 centimetres (circle) of diameter; The specification of dicing is: 1.0 centimetres of blockages of 1.0 cm x, 1.0 cm x; The slitting specification is: 0.8 centimetre of 8.0 cm x, 0.8 cm x; 7.0 the bar that cm x 0.7 cm x is 0.7 centimetre; 0.7 5.5 centimetres of cm x 0.7 cm x; 0.5 80 centimetres of cm x 0.5 cm x; 4.0 0.4 centimetre of cm x 0.4 cm x.
Step 6: blanching: the carrot of cutting is put into basket, in the boiling water more than 95 ℃ blanching 0.5-2 minute, with the enzymatic activity in the passivation tissue, kill the part microorganism, get rid of portion gas and part moisture in the tissue.Prevent that blanching is excessive and not enough, will constantly stir during blanching, add 1 ‰ sodium chloride as required, can prevent the product oxidation stain.
Step 7: cooling: the cooling of segmentation immediately after the blanching, to reduce the destruction of waste heat effect to material quality and nutrition.At first in the tank that flows, carry out the cooling first time, in cooling bath, use 0-5 ℃ the 2nd cooling of cold water then again, make temperature of charge reach 1-5 ℃ at last with 0-5 ℃ of running water.
Step 8: draining: adopt mid-speed centrifuge or concussion machine drop to go surperficial redundant moisture, centrifuge speed is 2000r/min, and the draining time is 10-15 minute.
Step 9: quick-frozen: prose style free from parallelism raw material packed into freeze dish or directly be layered on the conveyer belt, adopt speed freezing, solidification point-25 ℃-35 ℃, freeze-off time 10-30 minute.
Step 10: packing: for dehydration drying loss and oxidation stain take place in refrigeration the product after preventing to freeze, should pack immediately freezing raw material, generally use 0.06-0.08 millimeter polythene film bag, it is more suitable that every bag of bale capacity 500 restrains.For preventing to thaw and refrigerating drying loss time shortage component, every bag should be increased weight as one sees fit is that 0-5 restrains.
Step 11: refrigeration: the packaged product of quick-frozen is placed on-18 ℃ ± 1 ℃ immediately, avoids recrystallization and water evaporates, and Generally Recognized as safe shelf time 12-18 month, and marketing fresh at any time.
Step 12: thaw: the method for thawing is more, can be placed in refrigerator, room temperature, cold water, warm water or the hot water and thaw, and the process of thawing is shorter better, and it is better to thaw in micro-wave oven.Raw material after thawing is unsuitable excessive heat when the cooking, will lack in the time of the cooking.
Claims (3)
1, a kind of quick-freezing carrot method for processing is characterized in that its maneuvering sequence:
1) with the radish cutting of cleaning, topping and surperficial fibrous root in the form of sheets, fourth shape or bulk;
2) blanching: with the carrot after the cutting in the boiling water more than 95 ℃ through blanching 0.5-2 minute, the blanching process will constantly stir;
3) cooling: the running water with 0-5 ℃ after the blanching carries out twice cooling, makes temperature of charge reach 1-5 ℃ at last;
4) draining: adopt mid-speed centrifuge or concussion machine drop to go surperficial redundant moisture;
5) quick-frozen: prose style free from parallelism raw material packed into freezes dish or directly be layered on the conveyer belt, under-25 ℃ of-35 ℃ of conditions, freeze, freezed 10-30 minute after pack, refrigeration package gets final product.
2, a kind of quick-freezing carrot method for processing according to claim 1, it is characterized in that: described carrot is added with 1 ‰ sodium chloride in the blanching process.
3, a kind of quick-freezing carrot method for processing according to claim 1, it is characterized in that: described refrigerated storage temperature is-18 ℃ ± 1 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009101163541A CN101574105A (en) | 2009-03-16 | 2009-03-16 | Carrot quick-freezing processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009101163541A CN101574105A (en) | 2009-03-16 | 2009-03-16 | Carrot quick-freezing processing method |
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| CN101574105A true CN101574105A (en) | 2009-11-11 |
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| CNA2009101163541A Pending CN101574105A (en) | 2009-03-16 | 2009-03-16 | Carrot quick-freezing processing method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082240A (en) * | 2011-10-28 | 2013-05-08 | 王跃进 | Carrot-ginseng processing method |
| CN103564035A (en) * | 2012-08-08 | 2014-02-12 | 天津市傲绿农副产品集团股份有限公司 | Carrot quick-freezing process with variable quick-freezing speed |
| CN103621611A (en) * | 2012-12-14 | 2014-03-12 | 湖北盛硒生物科技有限公司 | Edible selenium-rich cardamine hupingshanensis processing method |
| CN103828905A (en) * | 2014-03-12 | 2014-06-04 | 江苏海大食品有限公司 | Process for quickly freezing flowering Chinese cabbage |
| 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 |
| CN106857801A (en) * | 2017-01-13 | 2017-06-20 | 曲阜师范大学 | A kind of method for improving lycopene and lutein content in carrot |
| CN108029747A (en) * | 2017-12-12 | 2018-05-15 | 阜阳香香宇食品有限公司 | A kind of processing technology of quick-frozen carrot |
| CN108497380A (en) * | 2018-03-29 | 2018-09-07 | 青岛永芳源食品有限公司 | A kind of production technology of quick-frozen diced carrot |
| CN110463753A (en) * | 2019-09-19 | 2019-11-19 | 临沂市农业科学院 | The quick-frozen technique of brassicaceous vegetable |
-
2009
- 2009-03-16 CN CNA2009101163541A patent/CN101574105A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082240A (en) * | 2011-10-28 | 2013-05-08 | 王跃进 | Carrot-ginseng processing method |
| CN103082240B (en) * | 2011-10-28 | 2014-06-11 | 王跃进 | Carrot-ginseng processing method |
| CN103564035A (en) * | 2012-08-08 | 2014-02-12 | 天津市傲绿农副产品集团股份有限公司 | Carrot quick-freezing process with variable quick-freezing speed |
| CN103621611A (en) * | 2012-12-14 | 2014-03-12 | 湖北盛硒生物科技有限公司 | Edible selenium-rich cardamine hupingshanensis processing method |
| CN103828905A (en) * | 2014-03-12 | 2014-06-04 | 江苏海大食品有限公司 | Process for quickly freezing flowering Chinese cabbage |
| 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 |
| CN106857801A (en) * | 2017-01-13 | 2017-06-20 | 曲阜师范大学 | A kind of method for improving lycopene and lutein content in carrot |
| CN106857801B (en) * | 2017-01-13 | 2019-11-15 | 曲阜师范大学 | A method for increasing the content of lycopene and lutein in carrots |
| CN108029747A (en) * | 2017-12-12 | 2018-05-15 | 阜阳香香宇食品有限公司 | A kind of processing technology of quick-frozen carrot |
| CN108497380A (en) * | 2018-03-29 | 2018-09-07 | 青岛永芳源食品有限公司 | A kind of production technology of quick-frozen diced carrot |
| CN110463753A (en) * | 2019-09-19 | 2019-11-19 | 临沂市农业科学院 | The quick-frozen technique of brassicaceous vegetable |
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Application publication date: 20091111 |