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Process for processing quick-frozen pumpkin

A processing technology, pumpkin technology, applied in heating preservation of fruits/vegetables, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc., can solve problems such as easy water loss, poor water retention capacity of the skin of pumpkins, affecting freshness, etc. achieve uniform size

Inactive Publication Date: 2010-06-16
蒋涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the wide source of raw materials, low cost and high clean rate of pumpkin, pumpkin is one of the important vegetables for autumn storage. However, the skin of pumpkin has poor water retention capacity and is easy to lose water, which affects the freshness. How to increase the freshness period of pumpkin and make it easy to eat, is a problem that people are more concerned about

Method used

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Embodiment Construction

[0019] The specific implementation is the same as the content above, so no repeated description is given here.

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Abstract

The invention discloses a process for processing quick-frozen pumpkin and aims to provide a process for processing the quick-frozen pumpkin which can be preserved for a long time and eaten conveniently. The process comprises the steps of raw material selecting, cleaning, sorting, cutting, selecting, blanching, cooling, draining, quickly freezing, packaging, refrigerating and unfreezing. The process of the invention can retain the original bioactive ingredients, flavor and quality of the pumpkin for a long time, prolong the time to market and regulate market supply, is favorable for shipping for export sale and improve economic benefits.

Description

technical field [0001] The invention relates to a processing technology of quick-frozen pumpkins. Background technique [0002] Pumpkin is rich in nutrition and comprehensive. The fruit contains sugars (including starch, glucose, pectin, fructose, pentosan, mannitol), vitamins, proteins, 17 kinds of amino acids, rich trace elements and fats, as well as gourd Functional ingredients such as baline, pumpkin seedine, soluble fiber and mannitol. Among the three major thermogenic nutrients, pumpkin is mainly carbohydrates and has very low fat content, making it a good low-fat food. As a food with high calcium, high zinc, high iron and low sodium, pumpkin is especially suitable for middle-aged and elderly people and patients with high blood pressure, and it is beneficial to prevent osteoporosis and high blood pressure. In ancient times, there were records of the dietary and health effects of pumpkin. In "Compendium of Materia Medica", Li Shizhen put pumpkin and Ganoderma lucidum ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/005A23B7/157A23B7/04A23B7/045A23L1/212A23L19/00
Inventor 蒋涛
Owner 蒋涛
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