Frozen ready-to-eat roasted vegetables and fruits and making method thereof

Abstract

The invention relates to the field of food processing, in particular to frozen ready-to-eat roasted vegetables and fruits and a making method thereof. The making method comprises the following steps of 1) roasting raw materials of vegetables and fruits for being processed under 200-280 DEG C for 20-80min; and 2) performing alternate refrigerating cycle treatment on the product obtained in the step1) within the range of minus 20 DEG C-minus 80 DEG C for 1-4 times, so as to obtain the frozen ready-to-eat roasted vegetables and fruits. The making method disclosed by the invention has the following notable advantages that the frozen ready-to-eat roasted vegetables and fruits have the original flavor of the vegetables and fruits, are artistic in color and luster, fine and smooth in tissue structure of the obtained food, and good in mouth feel; the original structure and the original shape of the vegetables and fruits are reserved; in the processing course, no food additive is added, so that nutrient components of the vegetables and fruits are completely reserved; the quality guarantee period is long, so that the requirement that consumers eat vegetables and fruits in four seasons can be met; the frozen ready-to-eat roasted vegetables and fruits are rich in vitamin C, beta-carotene and polyphenols substances, and have high antioxidant activity, so that the frozen ready-to-eat roasted vegetables and fruits have certain effects on promoting body health; and the making method is easy to operate, and industrial production is easy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a frozen instant roasted vegetable and fruit and a preparation method thereof. Background technique [0002] my country is rich in potato resources, and the output of sweet potato and potato ranks first in the world. It is the fourth major food crop after rice, wheat and corn, and occupies an important position in the national economy. According to the statistics of FAO, in 2014, the total output of potatoes in my country was 167 million tons, including 96 million tons of potatoes and 71 million tons of sweet potatoes. [0003] Potatoes are rich in nutrients and functional components such as starch, protein, dietary fiber, vitamins, and minerals, and are recognized as healthy foods in the world. In my country, potatoes are mainly used to produce starch and its derivative products, such as vermicelli, vermicelli, etc., and only a very small part is used for fresh food. At present,...

AI Technical Summary

Problems solved by technology

[0004] After searching, it is found that the existing technology either destroys the integrity of potatoes, or adopts a slow and long-term freezing method, or adds a large amount of food additives during processing, which is not conducive to the maintenance of flavor and nutrition of potatoes

At present, there is still no report on the use of potatoes to make baked potato products that have a long shelf life, are edible in all seasons, have a good taste, high nutritional value, and are ready to eat after opening the bag.

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