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Preparation method for quick-frozen okra

A rapid and blanching technology, applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, food preservation, preservation of fruits and vegetables, etc., can solve the problems of discoloration of finished okra, poor eating taste, etc., achieve consistent color, prevent color change, shorten The effect of freezing time

Inactive Publication Date: 2015-12-30
宁夏天瑞产业集团现代农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the processing method of traditional quick-frozen okra is easy to make the finished product of okra discolored, and the edible taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation method of the quick-frozen okra of the present embodiment is as follows:

[0037] (1) selection: the okra after harvesting is selected and graded, and the okra with pests, mildew, severe deformity and rust spots is removed;

[0038] (2) Deworming: put the selected okra into salt water and soak for 20 to 25 minutes to drive out insects. The salt water is mixed with water, salt, V C By weight: water: salt: V C =100:2.0:0.12 prepared;

[0039] (3) Pedicel removal: cut off the pedicle of the okra after deworming, and the okra with the pedicle removed must be stored for no more than 6 hours, that is, it must be processed and produced within 6 hours, so as to prevent the okra from cutting off the pedicle from discoloration, Oxidized, affecting the appearance quality of the product;

[0040] (4) Color protection: Soak the okra after depeding in the color protection solution for 5 to 10 minutes. The weight ratio is water: D-sodium isoascorbic acid: calcium c...

Embodiment 2

[0050] The preparation method of the quick-frozen okra of the present embodiment is as follows:

[0051] (1) selection: the okra after harvesting is selected and graded, and the okra with pests, mildew, severe deformity and rust spots is removed;

[0052] (2) Deworming: put the selected okra into salt water and soak for 20 to 25 minutes to drive out insects. The salt water is mixed with water, salt, V C Water by weight ratio: Salt: V C =100:2.1:0.16 prepared;

[0053] (3) Pedicel removal: cut off the pedicle of the okra after deworming, and the okra with the pedicle removed must be stored for no more than 6 hours, that is, it must be processed and produced within 6 hours, so as to prevent the okra from cutting off the pedicle from discoloration, Oxidized, affecting the appearance quality of the product;

[0054] (4) Color protection: Soak the okra after depeding in the color protection solution for 5 to 10 minutes. The weight ratio is water: D-sodium isoascorbic acid: calc...

Embodiment 3

[0064] The preparation method of the quick-frozen okra of the present embodiment is as follows:

[0065] (1) selection: the okra after harvesting is selected and graded, and the okra with pests, mildew, severe deformity and rust spots is removed;

[0066] (2) Deworming: Put the selected wolfberry into salt water and soak for 20-25 minutes to drive out insects. The salt water is water, salt and VC in weight ratio: water: salt: V C =100:2.2:0.20 is prepared;

[0067] (3) Pedicel removal: cut off the pedicle of the okra after deworming, and the okra with the pedicle removed must be stored for no more than 6 hours, that is, it must be processed and produced within 6 hours, so as to prevent the okra from cutting off the pedicle from discoloration, Oxidized, affecting the appearance quality of the product;

[0068] (4) Color protection: Soak the okra after depeding in the color protection solution for 5 to 10 minutes. The weight ratio is water: D-sodium isoascorbic acid: calcium ...

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Abstract

The invention discloses a preparation method for quick-frozen okra. The preparation method is characterized by comprising the following steps: blanching: blanching cleaned okra for deactivation; cooling; quickly spraying water on the blanched okra for cooling; draining: draining the cooled okra by mechanical vibration and blowing; quick freezing: flatly spreading the drained okra in a fluidized bed individual quick-freezing machine for individual quick freezing. The okra prepared by adopting the preparation method for the quick-frozen okra is dark green, consistent in colour and lustre, free of individual adhesion and uniform in size, and has a bacterial clump amount (per gram) being not more than 10000, and an excrement colon bacillus amount (per 100gram) being less than 3. According to the preparation method for the quick-frozen okra, the colour and lustre as well as mouthfeel of the okra are better kept in the preparation process of the quick-frozen okra, the loss of beneficial components is reduced to minimum, and hygienic indexes reach national standards.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of quick-frozen okra. Background technique [0002] Okra, commonly known as okra, is a plant of the genus Okra in the Malvaceae family. Annual herbs, stems cylindrical, with sparse spines. Leaves palmate, lobes broad to narrow, stipules linear, sparsely bristly. Flowers solitary in leaf axils, pedicel sparsely covered with hispid hairs, bracteoles bell-shaped; calyx bell-shaped, densely covered with stellate short hairs; flowers yellow, inner base purple, capsule cylindrical and pointed, seed spherical, with hairy veins pattern. The flowering period is from May to September. [0003] Okra is warm in nature. It is native to India and is widely cultivated in tropical and subtropical regions. The cultivation area in Hunan, Hubei, Guangdong and other provinces of China is also very wide. Known as the king of vegetables, it has extremely high economic use and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/154A23B7/157A23B7/00
Inventor 刘云飞王瑞生张磊
Owner 宁夏天瑞产业集团现代农业有限公司
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