Preparation method of Germany rice onion by means of freezing and drying

A technology for drying and scallion, applied in the field of freeze-drying preparation of scallion in Germany, can solve the problems of discoloration and loss of flavor of scallion, and achieve the effects of complete flavor, less damage and easy preservation.

Inactive Publication Date: 2011-07-13
GUANGXI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to provide a freeze-drying preparation method of German shallots to overcome the problems of discoloration and loss of flavor of shallots in the process of processing and storage

Method used

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  • Preparation method of Germany rice onion by means of freezing and drying
  • Preparation method of Germany rice onion by means of freezing and drying
  • Preparation method of Germany rice onion by means of freezing and drying

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 300kg of German rice onion, pick out the yellow leaves, impurities, spots and insect spots on the onion, remove the white of the onion with a knife, then wash it with water, soak the onion section with a concentration of 300ppm sodium hypochlorite solution for 8 minutes, and then wash it with water until it is free Sodium hypochlorite smell, cut the onion leaf into 3mm again, and then use 300mg / L Zn(CH 3 COO) 2 and 10g / L Na 2 CO 3 The mixed solution was soaked for 5 minutes, drained, put on a plate, and then the onion section was frozen to -20°C, and then the frozen onion section was put into a freeze-vacuum dryer for drying to obtain dried rice onion products, which were frozen and vacuum-dried. The parameter control process in the dryer is shown in Table 1.

[0027] Table 1. Parameter control in the freeze vacuum dryer

[0028]

Embodiment 2

[0030] Take 100kg of German rice onion, pick out the yellow leaves, impurities, spots and insect spots on the onion, remove the white of the onion with a knife, then wash it with water, soak the onion section with a sodium hypochlorite solution with a concentration of 100ppm for 11 minutes, and then wash it with water until it is free. Sodium hypochlorite smell, cut the onion leaf into 5mm again, and then use 400mg / L Zn(CH 3 COO) 2 and 10g / L Na 2 CO 3 The mixed solution was soaked for 8 minutes, drained, put on a plate, and then the green onion was frozen to -30°C, and then the frozen green onion was put into a freeze-vacuum dryer for drying to obtain a dried rice spring onion product, frozen in a vacuum The parameter control process in the dryer is shown in Table 2.

[0031] Table 2. Parameter control in the freeze vacuum dryer

[0032]

Embodiment 3

[0034] Take 500kg of German rice onion, pick out the yellow leaves, impurities, spots and insect spots on the onion, remove the white of the onion with a knife, and then wash it with water, and then soak the onion section with a sodium hypochlorite solution with a concentration of 500ppm for 5 minutes, and then wash it with water until it is free. Sodium hypochlorite smell, cut the onion leaf into 4mm again, and then use 200mg / L Zn(CH 3 COO) 2 and 10g / L Na 2 CO 3 The mixed solution was soaked for 15 minutes, drained, put on a plate, and then the onion section was frozen to -40°C, and then the frozen onion section was put into a freeze-vacuum dryer for drying to obtain dried rice onion products, frozen in a vacuum The parameter control process in the dryer is shown in Table 3.

[0035] Table 3. Parameter control in the freeze vacuum dryer

[0036]

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PUM

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Abstract

The invention discloses a preparation method of Germany rice onion by means of freezing and drying. The method comprises the steps of: selecting in a cleaning way, washing, sterilizing, washing, cutting into segments, color protecting, draining, freezing, vacuum freeze-drying and the like, wherein the sterilizing comprises the step of soaking a plurality of onion segments by sodium hypochlorite with the concentration of 50ppm-500ppm for 3-12 minutes; the step of the color protecting is soaking the mixed solution of 200-400mg / L of Zn(CH3COO)2 and 10g / L of Na2CO3 for 5-15 minutes; the step of the freezing is freezing the onion segments from -20 DEG C to -40 DEG C; and the steps of the drying is putting the onion segments into a vacuum freeze drier, wherein the vacuum degree is controlled from 20-80Pa, the cold hydrazine temperature is controlled from -40 DEG C to -60 DEG C, the temperature of a heating board is controlled from 40 DEG C to 90 DEG C, and the drying time is controlled from 6-18 hours. The rice onion dry product prepared by the method is invariable in color, good in flavor, emerald green, full-bodied in onion flavor, plump and loosened in form, small in destroying degree, good in color, flavor and form, good in rehydration, and convenient to store.

Description

1. Technical field [0001] The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a freeze-drying preparation method of German shallots. 2. Technical background [0002] Rice onion is a seasoning and soup food that people like. In the seasoning of instant noodles and instant rice, rice onion is an indispensable ingredient. Usually, the part that people can eat is mainly scallion leaves and a little scallion white, but the scallion leaves are not easy to preserve, even if fresh shallots are kept in the refrigerator, the scallion leaves will quickly turn yellow and spoil. [0003] German rice onion, belonging to Liliaceae, Chives, is a variety of shallots. It is native to the Mediterranean and belongs to the genus Allium, which is heat-resistant and not cold-resistant. It contains vitamins, sugar, crude fiber, protein and various trace elements. It has a special spicy flavor and high quality. It is an important seasoning for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/157A23B7/05A23B7/024
Inventor 李全阳刘圣本黄忠闯
Owner GUANGXI UNIV
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