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Making method for quick-frozen lotus root slices

A technology of quick-frozen lotus root and a production method, which is applied in the field of lotus root processing, can solve the problems of destroying the nutritional content of lotus root, reducing the commodity value of lotus root, etc., and achieve the effect of overcoming hot blanching

Inactive Publication Date: 2013-06-26
徐州天马敬安食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional quick-freezing processing method has always used heating and blanching to sterilize and prevent enzymatic browning, but heating will destroy the nutritional content of lotus root and reduce the commodity value of lotus root

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Preparation of sterilizing solution before peeling: water: sodium iso-Vc: chlorine dioxide = 100: 0.17: 0.0026;

[0015] Preparation of sterilizing solution after peeling: water: glacial acetic acid: Vc: chlorine dioxide = 100: 0.22: 0.06: 0.0023

[0016] The configuration of color protection solution: water: sodium chloride: glacial acetic acid = 100: 1.5: 0.1

[0017] Make according to the following process:

[0018] Harvest lotus root raw materials → store at 6-8°C → classify according to diameter, after cleaning → soak in sterilizing solution for 5 minutes → rinse repeatedly with clean water, remove the lotus root and peel the joints, wash and press Export requirements slice → soak in color protection solution for 5 minutes to protect color → drain water → soak in sterilization solution for 7 minutes → quick-freeze → pack → refrigerate;

[0019] Effect: The color of quick-frozen lotus root slices is uniform, without browning, the total number of bacteria (pcs / g) ≤...

Embodiment 2

[0021] Preparation of sterilizing solution before peeling: water: sodium iso-Vc: chlorine dioxide = 100: 0.18: 0.0027;

[0022] Preparation of sterilizing solution after peeling: water: glacial acetic acid: Vc: chlorine dioxide = 100: 0.20: 0.07: 0.0024

[0023] The configuration of color protection solution: water: sodium chloride: glacial acetic acid = 100: 1.8: 0.125

[0024] Make according to the following process:

[0025] Harvest lotus root raw materials → store at 6-8°C → classify according to diameter, wash and soak → sterilize in sterilizing solution for 4 minutes → rinse repeatedly with clean water, remove the lotus root and peel the lotus root, wash and press Export requirements slice → soak in color protection solution for 5.5 minutes to protect color → drain water → soak and sterilize in sterilization solution for 6.5 minutes → quick-freeze → pack → refrigerate;

[0026] Effect: The color of quick-frozen lotus root slices is uniform, without browning, the total ...

Embodiment 3

[0028] Preparation of sterilizing solution before peeling: water: sodium iso-Vc: chlorine dioxide = 100: 0.19: 0.0028;

[0029] Preparation of sterilizing solution after peeling: water: glacial acetic acid: Vc: chlorine dioxide = 100: 0.18: 0.08: 0.025

[0030] The configuration of color protection solution: water: sodium chloride: glacial acetic acid = 100: 2.1: 0.1

[0031] Make according to the following process:

[0032] Harvest raw materials of lotus root → store at 6-8°C → classify according to diameter, wash and soak → sterilize in sterilizing solution for 3 minutes → rinse repeatedly with clean water, remove the lotus root and peel the joints, wash and press Slicing for export → soak in color protection solution for 5 minutes to protect color → drain water → soak in sterilization solution for 6 minutes → quick-freeze → pack → refrigerate; effect: the color of quick-frozen lotus root slices is uniform, no browning, the total number of bacteria (pcs / g) ≤5000, fecal col...

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PUM

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Abstract

The invention discloses a making method for quick-frozen lotus root slices. The main technical scheme is as follows: storing lotus root at 6-8 DEG C in a sterilizing solution, soaking and sterilizing for 3-5min, immersing slices in a color-protecting solution for 5-6min so as to protect color according to an export requirement, soaking and sterilizing in the sterilizing solution for 6-7min, quick-freezing, packaging and refrigerating, so as to obtain quick-frozen lotus root slices; the making method has the beneficial effects the quick-frozen lotus root slices are even and accordant in color and have no brown stain; the bacterial total number is less than or equal to 5000 in each gram, the fecal coliform is less than 3 in each gram, and the bacillus cereus is less than 3 each gram; by adopting the making method, the quick-frozen lotus root slices are produced by using the non-heating method, so that the energy source is saved and the loss of nutrient content of lotus root is reduced.

Description

technical field [0001] The invention belongs to a processing method of lotus root, in particular to a method for making quick-frozen lotus root slices. Background technique [0002] Lotus root is rich in nutrients. Eating raw lotus root has the effect of refreshing and nourishing, especially suitable for people with dry and hot body or acne. The traditional quick-freezing processing method has always used heating and blanching to sterilize and prevent enzymatic browning, but heating will destroy the nutritional content of lotus root and reduce the commercial value of lotus root. Zhang Yanguang and Wang Aijun's "Quick-frozen lotus root slices" on pages 28-30 of the second issue of "Cold Drinks and Quick-frozen Food Industry" in 2000 and Guo Ying's "Lotus root slices" published on page 39 of the fourteenth issue of "Rural Know-how" in 2002 "Quick-frozen and fresh-keeping" all use heating methods to produce quick-frozen lotus root slices. This patent uses a non-heating method...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/154A23B7/157
CPCY02P60/85
Inventor 胡欣欣胡海清武超
Owner 徐州天马敬安食品有限公司
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