CN1836561A - Vacuum freezed dried white turnip sauce - Google Patents
Vacuum freezed dried white turnip sauce Download PDFInfo
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- CN1836561A CN1836561A CNA2006100209192A CN200610020919A CN1836561A CN 1836561 A CN1836561 A CN 1836561A CN A2006100209192 A CNA2006100209192 A CN A2006100209192A CN 200610020919 A CN200610020919 A CN 200610020919A CN 1836561 A CN1836561 A CN 1836561A
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- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 abstract description 2
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- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The vacuum freeze dried white radish floss has the production process including the following steps: washing white radish material and sterilizing with sodium hypochlorite solution; slicing; soaking in ozone solution of 1-3 ppm concentration at temperature not higher than 20 deg.c for 15-25 min to sterilize; smashing; setting inside tray and quick freezing at -25--35 deg.c for 4-8 hr; vacuum drying first at temperature of 85-110 deg.c and vacuum degree of 95-130 Pa for 2-3 hr, then at temperature of 55-85 deg.c and vacuum degree of 35-95 Pa for 12-14 hr and finally at temperature of 40-55 deg.c and vacuum degree of 35-65 Pa for 10-12 hr; and packing. It has the same flavor as fresh white radish paste, may be preserved for long period, and is suitable for eating in various places.
Description
Affiliated field
The present invention relates to a kind of ternip food that makes with vacuum freeze-drying method.
Technical background
As everyone knows, the fresh white radish is except being rich in vitamin C, and nutritional labelings such as its contained carrotene, potassium, calcium, phosphorus, sodium, magnesium, iron and vitamin A, B, food fiber are also abundanter.Have clearing heat and detoxicating, stomach strengthening and digestion promoting, preventing phlegm from forming and stopping coughing, pleasant convenient, promote the production of body fluid to quench thirst, effect such as the bowl spares peace is dirty.Especially it contains multiple digestive carbohydrase, Ye Huamei, can promote gastrointestinal peristalsis, improves a poor appetite.Also have it still to contain glucose, oxidizing ferment parathyrine, the mucoitin that gasifies, organize compositions such as amino acid, choline.So it all has inhibitory action to streptococcus, staphylococcus, pneumococcus, Escherichia coli.Chang Yiqi supplemental treatment various diseases among the people.China's medical value evaluation to radish among the people is very high.The common saying cloud: " eat radish evening and early eat ginger, Lao doctor does not prescribe ", " radish is gone down town, and closes the door in the herbal medicine shop ", " radish match in October genseng ", these all prove absolutely the medical value of ternip.Eat raw and the fresh white radish is made mud sauce, just can be rated as a kind of excellent eating method.But past people is when edible fresh ternip mud sauce, all be to use the plate that wipes mud off of metal or plastics, make according to the traditional-handwork method that wipes mud off, not only make trouble, efficient is low, and the mud juice that clashes runs off easily, as the careless hand that also abrades easily, and food hygiene is difficult to guarantee, can not long preservation.
Purpose of the present invention just provides a kind of local flavor that can keep fresh white radish mud sauce; Both be convenient to long preservation, again can be rapidly, convenient reduction is edible, all-ages, both has been suitable for eating at home, also be suitable for travelling and field work and a large amount of freeze-drying white turnip sauces that use of catering industry.
For achieving the above object, the technical solution used in the present invention is: a kind of vacuum freezed dried white turnip sauce, and it adopts following method to make:
(1) raw material arrangement is cleaned, and uses liquor natrii hypochloritis's soaking sterilization;
(2) stripping and slicing or section;
(3) dice, be higher than freezing point, be less than or equal to 20 ℃ with temperature then, concentration is the ozone solution of 1～3ppm, carries out 15～25 minutes soaking sterilization;
(4) smash to pieces;
(5) sabot, quick-frozen 4～8 hours in-25～-35 ℃ quick freezing repository then;
(6) segmentation vacuum drying: A) medium temperature is 110～85 ℃, in the freeze-drying cabin of vacuum 130～95Pa, carries out 2～3 hours vacuum freeze drying; B) medium temperature is 85～55 ℃, carries out 12～14 hours vacuum freeze drying in the freeze-drying cabin of vacuum 95～35Pa; C) medium temperature is 55～40 ℃, carries out 10～12 hours vacuum freeze drying in the freeze-drying cabin of vacuum 35～65Pa; The water content that makes white turnip sauce is 3～7%;
(7) promptly with the aluminium foil bag packing.
Compared with prior art, the invention has the beneficial effects as follows;
Clean, sterilization, the ternip mud after smashing to pieces, through low-temperature quick-freezing its juice is frozen rapidly, and nutritional labeling and local flavor obtain intact maintenance.Vacuum freeze drying allows the moisture in the ternip be that steam is drawn out of from solid-state distillation frozen ground directly, make between the ternip fibre bundle and form the gap, water content reduces to 3～7%, under the situation that keeps ternip original nutrient contents and taste flavor to greatest extent, become the fluffy dried white turnip sauce of irregularly shaped particles.Through the double sterilization of clorox and ozone solution strictly, guaranteed the requirement of food hygiene, especially the white turnip sauce of handling through the ozone solution soaking sterilization has not only guaranteed bactericidal effect, and has made appearance color snow-white more attractive in appearance.Adopt the moistureproof lucifuge of aluminium foil bag to pack, its holding time was 18 months, conveniently store, transport and carry.Ratio rehydration reduction in 1: 10～15 can become in 1 minute and the identical food of fresh white radish mud sauce, really became a kind of instant food of ready-to-use.It not only is suitable for eating at home, also is convenient to out on tours and field work and eats, and be more suitable for using in a large number in catering industries such as fast food company, restaurants.Especially for exporting to the country of liking eating raw ternip, have boundless ground market prospects.
Above-mentioned stripping and slicing or section back, dice before, also being higher than freezing point, being less than or equal to 20 ℃, concentration with temperature is the ozone solution of 1～3ppm, carries out 10 minutes soaking sterilization; Before the packing, also select, and when packing, aluminium foil bag is filled nitrogen.
Through twice ozone solution sterilization, further guaranteed the snow-white attractive in appearance and safe and sanitary of color of white turnip sauce of the present invention.Fill nitrogen in the aluminium foil bag, the long-time preservation of white turnip sauce further is guaranteed.
The present invention can also evenly add the fresh horseradish particle of 1～15 part of weight by the ternip of 100 parts of weight when above-mentioned smashing to pieces.
The present invention can also evenly add the fresh Chinese yam particle of 5～30 parts of weight by the ternip of 100 parts of weight when above-mentioned smashing to pieces.
The present invention also can also evenly add the dry horseradish powder of 1～15 part of weight by the ternip of 100 parts of weight before above-mentioned packing.
The present invention also can also evenly add the dry yam flour of 5～30 parts of weight by the ternip of 100 parts of weight before above-mentioned packing.
Can make the flavor variations of white turnip sauce like this, to adapt to the mouthfeel requirement of different crowd.
The invention will be further described below in conjunction with embodiment:
Embodiment one:
A kind of vacuum freezed dried white turnip sauce, it adopts following method to make: 1, raw material arrangement; Clean; Use the liquor natrii hypochloritis, carry out first soaking sterilization; 2, stripping and slicing or section; 3, dice; Be 19 ℃ with water temperature then, concentration is the ozone solution of 3ppm, carries out 25 minutes soaking sterilization; 4, smash to pieces; 5, sabot; In-30 ℃ quick freezing repository, quick-frozen 8 hours; 6, segmentation vacuum drying: A) medium temperature is 110～85 ℃, carries out 3 hours vacuum freeze drying in the freeze-drying cabin of vacuum 130～95Pa; B) medium temperature is 85～55 ℃, carries out 14 hours vacuum freeze drying in the freeze-drying cabin of vacuum 95～35Pa; C) medium temperature is 55～40 ℃, carries out 12 hours vacuum freeze drying in the freeze-drying cabin of vacuum 35～65Pa; The water content that makes white turnip sauce is 7%; 7, promptly with the aluminium foil bag packing.
Embodiment two: method that this is routine and embodiment one are basic identical, and different only is: after stripping and slicing or the section, before dicing, be 20 ℃ with water temperature also, concentration is the ozone solution of 3ppm, carries out 20 minutes soaking sterilization; Before the packing, also select; When packing, fill nitrogen in to aluminium foil bag.
Embodiment three: a kind of vacuum freezed dried white turnip sauce, and it adopts following method to make: 1, raw material arrangement; Clean; Use the liquor natrii hypochloritis, carry out first soaking sterilization; 2, stripping and slicing or section; 3, dice; Be 3 ℃ with water temperature then, concentration is the ozone solution of 1ppm, carries out 15 minutes soaking sterilization; 4, smash to pieces; 5, sabot; In-25 ℃ quick freezing repository, quick-frozen 4 hours; 6, segmentation vacuum drying: A) medium temperature is 110～85 ℃, carries out 2 hours vacuum freeze drying in the freeze-drying cabin of vacuum 130～95Pa; B) medium temperature is 85～55 ℃, carries out 12 hours vacuum freeze drying in the freeze-drying cabin of vacuum 95～35Pa; C) medium temperature is 55～40 ℃, carries out 10 hours vacuum freeze drying in the freeze-drying cabin of vacuum 35～65Pa; The water content that makes white turnip sauce is 3%; 7, promptly with the aluminium foil bag packing.
Embodiment four: method that this is routine and embodiment three are basic identical, and different only is: after stripping and slicing or section, before dicing, be 11 ℃ with water temperature also, concentration is the ozone solution of 1ppm, carries out 10 minutes soaking sterilization; Before the packing, also select; When packing, fill nitrogen in to aluminium foil bag.
Embodiment five: a kind of vacuum freezed dried white turnip sauce, and it adopts following method to make: 1, raw material arrangement; Clean; With the conventional liquor natrii hypochloritis who uses of vegetable and fruit, carry out first soaking sterilization; 2, stripping and slicing or section; 3, dice; Be 20 ℃ with water temperature then, concentration is the ozone solution of 2ppm, carries out 20 minutes soaking sterilization; 4, smash to pieces, and evenly add the fresh horseradish particle of 15 parts of weight by the ternip of 100 parts of weight; 5, sabot; In-30 ℃ quick freezing repository, quick-frozen 5 hours; 6, segmentation vacuum drying: A) medium temperature is 110～85 ℃, carries out 2.5 hours vacuum freeze drying in the freeze-drying cabin of vacuum 130～95Pa; B) medium temperature is 85～55 ℃, carries out 14 hours vacuum freeze drying in the freeze-drying cabin of vacuum 95～35Pa; C) medium temperature is 55～40 ℃, carries out 11 hours vacuum freeze drying in the freeze-drying cabin of vacuum 35～65Pa; The water content that makes white turnip sauce is 5%; 7, promptly with the aluminium foil bag packing.
Embodiment six: method that this is routine and embodiment five are basic identical, and different only is: when smashing to pieces, the deal that adds fresh horseradish particle is that the ternip of 100 parts of weight evenly adds the fresh horseradish particle of 1 part of weight.
Embodiment seven: method that this is routine and embodiment five are basic identical, different only is: when smashing to pieces, the deal that adds fresh horseradish particle is, the ternip of 100 parts of weight evenly adds the fresh horseradish particle of 7 parts of weight, also evenly adds the fresh Chinese yam particle of 15 parts of weight simultaneously by the ternip of 100 parts of weight.
Embodiment eight: method that this is routine and embodiment five are basic identical, different only is: when smashing to pieces, the fresh horseradish particle that also evenly adds 3 parts of weight by the ternip of 100 parts of weight is simultaneously also by the even fresh Chinese yam particle that adds 30 parts of weight of the ternip of 100 parts of weight.
Embodiment nine: method that this is routine and embodiment five are basic identical, different only is: when smashing to pieces, the fresh horseradish particle that also evenly adds 15 parts of weight by the ternip of 100 parts of weight is simultaneously also by the even fresh Chinese yam particle that adds 5 parts of weight of the ternip of 100 parts of weight.
Embodiment ten: a kind of vacuum freezed dried white turnip sauce, and it adopts following method to make: 1, raw material arrangement; Clean; Use the liquor natrii hypochloritis, carry out first soaking sterilization; 2, stripping and slicing or section; 3, dice; Be 12 ℃ with water temperature then, concentration is the ozone solution of 2.5ppm, carries out 18 minutes soaking sterilization; 4, smash to pieces, also evenly add the fresh horseradish particle of 7 parts of weight simultaneously by the ternip of 100 parts of weight; 5, sabot; In-32 ℃ quick freezing repository, quick-frozen 6 hours; 6, segmentation vacuum drying: A) medium temperature is 110～85 ℃, carries out 3 hours vacuum freeze drying in the freeze-drying cabin of vacuum 130～95Pa; B) medium temperature is 85～55 ℃, carries out 13 hours vacuum freeze drying in the freeze-drying cabin of vacuum 95～35Pa; C) medium temperature is 55～40 ℃, carries out 10.5 hours vacuum freeze drying in the freeze-drying cabin of vacuum 35～65Pa; The water content that makes white turnip sauce is 6%; 7, before the packing, also evenly add the dry yam flour of 15 parts of weight by the ternip of 100 parts of weight; Use the aluminium foil bag packing, and in aluminium foil bag, fill nitrogen promptly.
Embodiment 11: a kind of vacuum freezed dried white turnip sauce, and it adopts following method to make: 1, raw material arrangement; Clean; Use the liquor natrii hypochloritis, carry out first soaking sterilization; 2, stripping and slicing or section are 16 ℃ with water temperature then, and concentration is the ozone solution of 1.2ppm, carries out 15 minutes secondary soaking sterilization; 3, dice; Be 16 ℃ with water temperature then, concentration is the ozone solution of 1.8ppm, and the time of carrying out is 20 minutes soaking sterilization once more; 4, smash to pieces; 5, sabot, in-25 ℃ quick freezing repository, quick-frozen 7 hours; 6, segmentation vacuum drying: A) medium temperature is 110～85 ℃, carries out 2.5 hours vacuum freeze drying in the freeze-drying cabin of vacuum 130～95Pa; B) medium temperature is 85～55 ℃, carries out 13.5 hours vacuum freeze drying in the freeze-drying cabin of vacuum 95～35Pa; C) medium temperature is 55～40 ℃, carries out 12 hours vacuum freeze drying in the freeze-drying cabin of vacuum 35～65Pa; The water content that makes white turnip sauce is 4%; 7, before the packing, also evenly add the dry horseradish powder of 15 parts of weight by the ternip of 100 parts of weight; Use the aluminium foil bag packing again, and in aluminium foil bag, fill nitrogen promptly.
Embodiment 12: this routine method and embodiment hendecyl are originally identical, and different only is that the deal that adds dry horseradish powder is that the ternip of pressing 100 parts of weight evenly adds the dry horseradish powder of 1 part of weight, and adds the dry yam flour of 30 parts of weight.
Embodiment 13: this routine method and embodiment hendecyl are originally identical, and different only is that the deal that adds dry horseradish powder is that the ternip of pressing 100 parts of weight evenly adds the dry horseradish powder of 8 parts of weight, and adds the dry yam flour of 5 parts of weight.
Embodiment 14: this routine method and embodiment hendecyl are originally identical, and different only is that the deal that adds dry horseradish powder is that the ternip of pressing 100 parts of weight evenly adds the dry horseradish powder of 13 parts of weight, and adds the dry yam flour of 16 parts of weight.
The liquor natrii hypochloritis who uses during the first soaking sterilization of the present invention is known conventional vegetable and fruit bactericide, and its using method is conventional known technology, and its concentration is generally 150～250ppm.The present invention is when smashing to pieces, and ternip will be smashed into to pieces irregularly shaped particles, and its size requires according to different mouthfeels can be different, but usually to be advisable about 2mm.
The present invention when carrying out three sections vacuum drying, vacuum dryer do not need with the temperature of each section and vacuum accurately be controlled at certain a bit on, can make white turnip sauce of the present invention fully as long as vacuum and temperature are controlled in the scope of embodiment.According to existing vacuum dryer and technology thereof, the moisture content of white turnip sauce can be directly sublimed into steam fully and be taken away in this temperature and vacuum ranges, and makes the white turnip sauce water content reach 3～7%.
The present invention is after packing, and the sack of also some aluminium foil bags can being packed into, and the drier of packing in sack can make the storage life of white turnip sauce longer.
Its temperature of ozone solution of using during sterilization of the present invention is higher than freezing point for being less than or equal to 20 ℃.This is because solution freezes when being below the freezing point, and can't use, and when being higher than 20 ℃, ozone can very fast volatilization also will influence result of use.
Claims (6)
1, a kind of vacuum freezed dried white turnip sauce, it adopts following method to make:
(1) raw material arrangement is cleaned, and uses liquor natrii hypochloritis's soaking sterilization;
(2) stripping and slicing or section;
(3) dice, be higher than freezing point, be less than or equal to 20 ℃ with temperature then, concentration is the ozone solution of 1～3ppm, carries out 15～25 minutes soaking sterilization;
(4) smash to pieces;
(5) sabot, quick-frozen 4～8 hours in-25～-35 ℃ quick freezing repository then;
(6) segmentation vacuum drying: A) medium temperature is 110～85 ℃, in the freeze-drying cabin of vacuum 130～95Pa, carries out 2～3 hours vacuum freeze drying; B) medium temperature is 85～55 ℃, carries out 12～14 hours vacuum freeze drying in the freeze-drying cabin of vacuum 95～35Pa; C) medium temperature is 55～40 ℃, carries out 10～12 hours vacuum freeze drying in the freeze-drying cabin of vacuum 35～65Pa; The water content that makes white turnip sauce is 3～7%;
(7) promptly with the aluminium foil bag packing.
2, a kind of vacuum freezed dried white turnip sauce according to claim 1, it is characterized in that: described stripping and slicing or section back, dice before, also be higher than freezing point, be less than or equal to 20 ℃ with temperature, concentration is the ozone solution of 1～3ppm, carries out 10～20 minutes soaking sterilization; Before the packing, also select, and when packing, aluminium foil bag is filled nitrogen.
3, a kind of vacuum freezed dried white turnip sauce according to claim 1 and 2 is characterized in that: during described smashing to pieces, also evenly add the fresh horseradish particle of 1～15 part of weight by the ternip of 100 parts of weight.
4, a kind of vacuum freezed dried white turnip sauce according to claim 3 is characterized in that: during described smashing to pieces, also evenly add the fresh Chinese yam particle of 5～30 parts of weight by the ternip of 100 parts of weight.
5, a kind of vacuum freezed dried white turnip sauce according to claim 1 and 2 is characterized in that: before the described packing, also evenly add the dry horseradish powder of 1～15 part of weight by the ternip of 100 parts of weight.
6, a kind of vacuum freezed dried white turnip sauce according to claim 4 is characterized in that: before the described packing, also evenly add the dry yam flour of 5～30 parts of weight by the ternip of 100 parts of weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100209192A CN100391362C (en) | 2006-04-27 | 2006-04-27 | Vacuum freeze-dried white radish flocs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100209192A CN100391362C (en) | 2006-04-27 | 2006-04-27 | Vacuum freeze-dried white radish flocs |
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| CN101971950A (en) * | 2010-11-28 | 2011-02-16 | 江西省赣粮实业有限公司 | Method for preparing dehydrated vegetable rools |
| CN102155843A (en) * | 2011-03-11 | 2011-08-17 | 广西灵山县宇峰保健食品有限公司 | Mesona chinensis gum drying method and system |
| CN102872182A (en) * | 2012-09-25 | 2013-01-16 | 胡光才 | A kind of preparation method of medicine for treating gout |
| CN102908378A (en) * | 2012-09-25 | 2013-02-06 | 胡光才 | A kind of medicine for treating gout and preparation method thereof |
| CN102106374B (en) * | 2009-12-23 | 2013-05-15 | 张瑞君 | Lyophilized garden radish leaf (radish leaf) powder |
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| JPS5951736A (en) * | 1982-09-16 | 1984-03-26 | Manabu Nomura | Takuan and its preparation |
| CN1055470A (en) * | 1990-04-10 | 1991-10-23 | 中国科学院石家庄农业现代化研究所 | Eliminate the beverage series and the preparation method of carrot peculiar smell |
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| CN102106374B (en) * | 2009-12-23 | 2013-05-15 | 张瑞君 | Lyophilized garden radish leaf (radish leaf) powder |
| CN101971950A (en) * | 2010-11-28 | 2011-02-16 | 江西省赣粮实业有限公司 | Method for preparing dehydrated vegetable rools |
| CN102155843A (en) * | 2011-03-11 | 2011-08-17 | 广西灵山县宇峰保健食品有限公司 | Mesona chinensis gum drying method and system |
| CN102872182A (en) * | 2012-09-25 | 2013-01-16 | 胡光才 | A kind of preparation method of medicine for treating gout |
| CN102908378A (en) * | 2012-09-25 | 2013-02-06 | 胡光才 | A kind of medicine for treating gout and preparation method thereof |
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| CN103300322A (en) * | 2013-05-13 | 2013-09-18 | 吴东 | Preparation method of pickled rutabaga |
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| CN103504244A (en) * | 2013-09-29 | 2014-01-15 | 范宏伟 | Technical method for drying yellow onion |
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