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Method for machining vacuum frozen carrots

A processing method and technology of vacuum freezing, applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits/vegetables with sugar, etc., can solve the problems of damage to the health of consumers, a narrow range of choices, and a small variety of dried carrot products, etc. Achieve the effect of avoiding discoloration, simple production process and rapid dissolution

Inactive Publication Date: 2014-04-23
LIJIANG SANCHUAN IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dried carrot products processed by the existing industrialized mass production method have fewer types, a narrower selection range, and contain various preservatives, pigments, etc., which completely lose the original properties of carrots and will damage the health of eaters.

Method used

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  • Method for machining vacuum frozen carrots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of processing method of vacuum freezing carrot, comprises the following steps:

[0017] Select high-quality fresh carrots with smooth skin, orange-yellow and bright color, thick and thin body, uniform size, no forks, no cracks, clean and dry for later use;

[0018] Cut the dried carrots into 2cm-thick slices, soak them in 4% glucose water for 10 minutes, spread the soaked carrot slices evenly in the freeze-drying tray, and then put them into the quick-freezing track for quick-freezing. The core temperature reaches -20°C and maintains for 0.4h;

[0019] Push the quick-frozen carrot slices into the freeze-drying bin, put the temperature sensor in place, close the hatch, keep a vacuum of 80-100Pa, raise the temperature to 55°C at a uniform speed within 0.4h, and keep it for 1.3h; keep the temperature within 0.9h Reduce the temperature to 47°C at a constant speed and keep it for 2.0h; drop the temperature to 36°C at a constant speed for 1.4h and keep i...

Embodiment 2

[0020] Embodiment 2: a kind of processing method of vacuum freezing carrot, comprises the following steps:

[0021] Select high-quality fresh carrots with smooth skin, orange-yellow and bright color, thick and thin body, uniform size, no forks, no cracks, clean and dry naturally for later use;

[0022] Cut the dried carrots into 3cm-thick slices, soak them in 6% glucose water for 9 minutes and spread them evenly in the freeze-drying tray, then put them into the quick-freezing track for quick-freezing. When the central temperature of the carrot slices reaches -16℃, keep 0.6h;

[0023] Push the quick-frozen carrot slices into the freeze-drying bin, put the temperature sensor in place, close the hatch, keep the air at 80-100Pa, raise the temperature to 60°C at a constant speed within 0.5h, and keep it for 1.5h; keep the temperature at a constant speed for 1h Drop to 50°C and keep for 3h; 1.5h to drop the temperature to 40°C at a constant speed and keep for 4.5h to prepare carrot...

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Abstract

The invention belongs to the technical field of food machining and preparing, and in particular relates to a method for machining vacuum frozen carrots. The method comprises the following steps: selecting fresh carrots, washing and drying in air, cutting the carrots into pieces of 1-4cm thick after water is dried in air, putting the carrot pieces into 3-8% glucose water, soaking for 6-12 minutes, uniformly putting the soaked carrot pieces in a freeze-drying dish to be rapidly frozen, and performing vacuum drying treatment on the rapidly frozen carrot pieces. The machining method is simple, various nutrient components in the carrots and the color, the fragrance and the taste of original carrots are effectively maintained in the prepared carrots, no toner or preservative is added in the machining process, and the carrots are long in normal temperate preservation and healthy, safe and sanitary when being eaten.

Description

technical field [0001] The invention belongs to the technical field of food processing and production methods, and specifically discloses a processing method for vacuum-frozen carrots. Background technique [0002] Carrots are rich in carotene, vitamins, calcium, iron, potassium, phosphorus and other substances, which have a reconciling effect and are known as "Little Ginseng of Dongyue Radish". The habit of eating carrots in my country has a long history and is widely planted. Its eating method is different according to the eating habits of different places. It is mainly stewed and fried in season, and it is also processed into dry food before eating. Due to the characteristics of convenient storage and transportation, and quick consumption, dry goods are deeply loved by consumers in the fast-paced modern society. However, the dried carrot products processed by the existing industrialized batch production method have fewer types, narrower range of choices, and contain var...

Claims

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Application Information

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IPC IPC(8): A23B7/08A23B7/04
Inventor 关开华
Owner LIJIANG SANCHUAN IND GRP
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