Method for preparing quick frozen garlic rice

A technology of quick-frozen garlic rice and a production method, which is applied in the directions of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of unsuitable long-term storage, affecting product quality, allicin loss and the like

Inactive Publication Date: 2012-11-21
徐州建华食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is very popular in domestic and foreign markets. Garlic is easy to germinate and is not suitable for long-term storage. The traditional quick-freezing processing method uses boiling water blanching to sterilize and inactivate the activity of enzymes. During the boiling water blanching process, allicin is seriously lost.
affected product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Sterilization solution before peeling prepares water, Vc, sodium hypochlorite, by weight: water: Vc: sodium hypochlorite=100: 0.07: 0.027

[0019] After peeling, the sterilizing solution is prepared with water, citric acid, Vc, sodium hypochlorite, by weight ratio: water: citric acid, Vc: sodium hypochlorite=100: 0.07: 0.07: 0.017

[0020] Preserved liquid configuration water citric acid Vc=100:0.07:0.07

[0021] Make according to the following process:

[0022] Raw materials → refrigerate (-1°C to -2°C) → divide into pieces, cut roots and pedicles, peel off → soak and sterilize in sterilizing solution for 10 minutes → rinse with clean water, remove coating film, remove defective products, classify according to size → soak and sterilize Color→Quick freezing (-31°C to -35°C)→Put it in the preservation solution for 3-5 seconds and remove it for ice coating→Package and refrigerate (-15°C to -20°C).

[0023] Effect: The quick-frozen garlic is snow white, the total number ...

Embodiment 2

[0025] Sterilization solution before peeling prepares water, Vc, sodium hypochlorite, by weight: water: Vc: sodium hypochlorite=100:0.1:0.03

[0026] After peeling, the sterilizing solution is prepared with water, citric acid, Vc, sodium hypochlorite, by weight ratio: water: citric acid, Vc: sodium hypochlorite=100: 0.1: 0.1: 0.02

[0027] Preparation of color protection solution: water citric acid Vc=100:0.21:0.1

[0028] Preserved liquid configuration water citric acid Vc=100:0.07-0.13:0.07-0.13

[0029] Make according to the following process:

[0030] Raw materials → refrigerate (-1°C to -2°C) → divide into pieces, cut roots and pedicles, peel off → soak and sterilize in sterilizing solution for 10 minutes → rinse with clean water, remove coating film, remove defective products, classify according to size → soak and sterilize Color→Quick freezing (-31°C to -35°C)→Put it in the preservation solution for 3-5 seconds and remove it for ice coating→Package and refrigerate (-1...

Embodiment 3

[0033] Sterilization solution before peeling prepares water, Vc, sodium hypochlorite, by weight: water: Vc: sodium hypochlorite=100: 0.13: 0.033

[0034] After peeling, the sterilizing solution is prepared with water, citric acid, Vc, sodium hypochlorite, by weight ratio: water: citric acid, Vc: sodium hypochlorite=100: 0.13: 0.13: 0.023

[0035] The configuration of color protection solution: water citric acid Vc=100:0.22:0.13

[0036] Preserved liquid configuration water citric acid Vc=100:0.13:0.13

[0037] Make according to the following process:

[0038] Raw materials → refrigerate (-1°C to -2°C) → divide into pieces, cut roots and pedicles, peel off → soak and sterilize in sterilizing solution for 10 minutes → rinse with clean water, remove coating film, remove defective products, classify according to size → soak and sterilize Color→Quick freezing (-31°C to -35°C)→Put it in the preservation solution for 3-5 seconds and remove it for ice coating→Package and refrigerate...

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PUM

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Abstract

The invention discloses a method for preparing quick frozen garlic rice. The main technical scheme comprises the following steps of: splitting the garlic and cutting the roots; peeling and removing coating; soaking in sterilizing liquid to sterilize; protecting color and sterilizing; and performing quick freezing and plating ice coating to obtain the finished product quick frozen garlic rice. Themethod has the advantages that: the quick frozen garlic rice is produced by a non-heating method; the energy sources are saved; the beneficial components of the garlic rice are not lost; the color issnow-white; the total number of bacteria colony in each gram of sample is less than 10,000; the number of fecal coliform in each 100 grams of sample is less than 3; and the number of bacillus cereus in each gram of sample is less than 3.

Description

technical field [0001] The invention belongs to a processing method of garlic, in particular to a preparation method of quick-frozen garlic. Background technique [0002] Garlic, herb. The edible part is an underground bulb, with off-white membranous scales on the outside, and 6 to 10 garlic cloves inside after peeling off the scale leaves. Each garlic clove is wrapped with a film, peel off the film, and you will see white, plump and juicy garlic cloves-garlic rice. Garlic contains about 0.2% volatile oil, and the main component in the oil is allicin, which has a bactericidal effect. It is very popular in domestic and foreign markets. Garlic is easy to germinate and is not suitable for long-term storage. The traditional quick-freezing processing method uses boiling water blanching to sterilize and inactivate the activity of enzymes. During the boiling water blanching process, allicin is seriously lost. affected product quality. Contents of the invention [0003] The pu...

Claims

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Application Information

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IPC IPC(8): A23B7/055A23B7/154A23B7/157
CPCY02P60/85
Inventor 胡传银刘爱军张爱民历永
Owner 徐州建华食品有限公司
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