Processing technique for carrot

A processing technology and carrot technology, applied in the application, food preparation, food science and other directions, can solve the problems of destroying the taste and nutrients of carrots, reducing the antioxidant effect, destroying carotene, etc., reducing water loss and inhibiting enzymatic browning. The effect of changing and inhibiting respiration

Inactive Publication Date: 2012-04-25
漳州明德食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, carotene is an oil-soluble vitamin, and Vc is a water-soluble antioxidant, so its antioxidant effect will be reduced, and citric acid will destroy carotene, resulting in nutritional loss
[0007] It can be seen from the above that the existing technology for processing carrots will destroy the taste and nutrients of carrots, resulting in nutritional loss

Method used

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  • Processing technique for carrot

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of diced carrot processing technology, comprises the steps:

[0033] (1) selection: pick out bad carrots and discard them;

[0034] (2) Drum washing: Carrots enter the drum washing machine after selection;

[0035] (3) Peeling: manually cut off the two ends of the carrot, and peel it with a peeling knife;

[0036] (4) Slicing: cut the carrots in half, if the cut has aging and bran core, it should be trimmed, and the one that cannot be trimmed should be discarded;

[0037] (5) Dice: Dice the diced carrots, the size is 15mm×15mm×13mm;

[0038] (6) Bubble cleaning: Use bubble cleaning to wash away the debris caused when carrots are diced;

[0039] (7) Fixing and blanching: heat the water in the fixing bucket with steam, put the diced carrots into the fixing bucket, and blanch with hot water at a temperature of 85°C for 150s;

[0040] (8) Normal temperature water cooling: after finishing, put the diced carrots into the normal temperature cooling pool immediately ...

Embodiment 2

[0049] A kind of diced carrot processing technology, comprises the steps:

[0050] (1) selection: pick out bad carrots and discard them;

[0051] (2) Drum washing: Carrots enter the drum washing machine after selection;

[0052] (3) Peeling: manually cut off the two ends of the carrot, and peel it with a peeling knife;

[0053] (4) Slicing: cut the carrots in half, if the cut has aging and bran core, it should be trimmed, and the one that cannot be trimmed should be discarded;

[0054](5) Dice: Dice carrots, the size is 4.8mm×4.8mm×4.8mm;

[0055] (6) Bubble cleaning: Use bubble cleaning to wash away the debris caused when carrots are diced;

[0056] (7) Fixing and blanching: heat the water in the fixing bucket with steam, put the diced carrots into the fixing bucket, and blanch with hot water, the blanching temperature is 88°C, and the time is 88s;

[0057] (8) Normal temperature water cooling: after finishing, put the diced carrots into the normal temperature cooling poo...

Embodiment 3

[0066] A kind of diced carrot processing technology, comprises the steps:

[0067] (1) selection: pick out bad carrots and discard them;

[0068] (2) Drum washing: Carrots enter the drum washing machine after selection;

[0069] (3) Peeling: manually cut off the two ends of the carrot, and peel it with a peeling knife;

[0070] (4) Slicing: cut the carrots in half, if the cut has aging and bran core, it should be trimmed, and the one that cannot be trimmed should be discarded;

[0071] (5) Dice: Dice the diced carrots, the size is 15mm×15mm×13mm;

[0072] (6) Bubble cleaning: Use bubble cleaning to wash away the debris caused when carrots are diced;

[0073] (7) Fixing and blanching: heat the water in the fixing bucket with steam, put the diced carrots in the fixing bucket, and blanch with hot water, the blanching temperature is 86°C, and the time is 100s;

[0074] (8) Normal temperature water cooling: after finishing, put the diced carrots into the normal temperature cool...

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PUM

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Abstract

The invention discloses a processing technique for carrot. The processing technique comprises the following steps of: peeling the carrot; burning the carrot in water with the temperature of 85-88DEG C for 88-150s; placing the carrot in normal-temperature water to reduce the temperature of the carrot to be normal temperature; placing the carrot cooled by the normal-temperature water in an ice water solution containing phytic acid and soaking the carrot for over 5 minutes; and quickly freezing the carrot to obtain a finished product. According to the processing technique for the carrot disclosed by the invention, the mouthfeeling of the diced carrot can be effectively maintained, the oxidative stain of the carrot can be effectively prevented and the simpleness in operation is realized.

Description

technical field [0001] The invention relates to an agricultural product processing technology, in particular to a carrot processing technology. Background technique [0002] Carrot is an herbaceous plant belonging to the family Apiaceae (Apiaceae). The scientific name is Daucus carota. It is usually half a year old and its taproot is edible. Common varieties have bulbous or cone-shaped roots and are orange, white, yellow, or purple in color and are native to Afghanistan and neighboring countries. Carrots were cultivated in the Mediterranean region as early as BC, in China and northwestern Europe no later than the 14th century, and are now mainly cultivated throughout the temperate regions. Carrots are three-pinnate fully split leaves, clustered on shortened stems, with a compound umbel on each top, cross-pollinated, double-hanging fruit, and fleshy roots with long tubes, short tubes, long cones and short cones And other different shapes, yellow, orange, orange red, purple ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 林建伟
Owner 漳州明德食品有限公司
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