Method for preserving and evenly thawing fast-frozen side dishes

Abstract

The invention relates to a method for preserving and evenly thawing fast-frozen side dishes, belonging to the technical field of the further processing of agricultural products. The method comprises the following main steps of: selecting fresh vegetables as raw materials, washing, cutting, blanching, color conserving, cooling, draining, matching, packing, fast-freezing, storing and micro-wave thawing. According to the method, vegetables with different nutrients, textures and colors are matched together and are good for health after being eaten; and different vegetables are cut in different sizes to improve the thawing effect, and the combined thawing of samples is carried out by three-segment dielectric heating. The invention has the advantages that by the segmented combined thawing of dielectric heating, the colors of thawed fast-frozen side dishes are similar to that of fresh vegetables, the nutrients of the side dishes are well kept, the thawing is carried out evenly, the textures of the vegetables are well kept, the thawing quality of the fast-frozen side dishes is improved, thereby achieving the characteristics of effectively reduced thawing time, good original shape after the thawing, low production cost, energy saving and the like.

Description

technical field [0001] The invention discloses a method for uniformly thawing quick-frozen side dishes, which belongs to the technical field of deep processing of agricultural products, relates to quick-freezing and dielectric heating thawing technology of vegetables, and is mainly used for quick-freezing production and thawing operations of vegetables. Background technique [0002] Vegetables contain a variety of nutrients, are the main source of inorganic salts and vitamins, and are indispensable food for people's life. There are various nutrients that the human body needs to ingest in a day, but the nutrients contained in a single variety of vegetables are incomplete and cannot meet people's daily physiological needs. Therefore, when eating, a reasonable mix of different varieties of vegetables is required to maintain human health. In good health. [0003] In the "Huangdi Neijing", according to the theory of the five elements, the five colors match the five viscera, that...

AI Technical Summary

Problems solved by technology

However, it is not suitable for cutting leafy and stem vegetables, and there are great defects

[0011] 2) Improving the quick-freezing process can also improve the thawing quality of quick-frozen vegetables. A method for improving the thawing quality of quick-frozen fruits and vegetables with low-frequency ultrasonic waves (public number: CN 101138362). Good way to solve defrosting quality problems

A method for making frozen shallow pickled seasoning vegetables (publication number: CN1887114), this method carries out special treatment on raw materials, changes the original quality characteristics of vegetables, and does not consider the problem of thawing of quick-frozen vegetables

[0016] 7) A vitrified storage method for improving the quality of quick-frozen conditioned fruits and vegetables (public number: CN 1676006). This invention does not consider many problems in thawing, and further research and solutions are needed

However, they only studied the effect of thawing of a single vegetable variety on the quality of quick-frozen vegetables, and did not consider the impact of thawing on different vegetables.

Guo Yanyin, Zhu Yanhong and others studied the effect of high-voltage static electricity on the thawing quality of quick-frozen winter jujube, discussed the changes in water content, hardness, and soluble sugar content of quick-frozen winter jujube during high-voltage electrostatic thawing, and found out the best way to thaw quick-frozen winter jujube with high-voltage static electricity. process conditions, but these studies only conducted thawing studies on a single variety, and did not comprehensively consider the thawing rules of a variety of fruits and vegetables.