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

A technology of fruits and vegetables, which is applied in the field of frozen instant roasted vegetables and fruits and their preparation, can solve the problems of slow and long-term freezing, damage to the integrity of potatoes, unfavorable flavor and nutrition of potatoes, etc., to prevent the loss of nutrients, Prevents the loss of vegetable juice and has the effect of beautiful color

Active Publication Date: 2018-05-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] This embodiment provides a frozen instant baked potato product, which is prepared according to the following steps:

[0037] 1) After grading the sweet potatoes according to their mass (150g), clean them, wipe off the surface moisture, place them in microwave baking equipment, and bake them at 260°C for 30 minutes;

[0038] 2) The baked sweet potato product obtained in step 1) is placed in a multi-stage temperature-variable freezing continuous equipment, and the alternating freezing cycle treatment is carried out in the range of -45°C to -70°C for 3 times,

[0039] Specifically, the freezing cycle treatment method is as follows: set the temperature at -45°C and -70°C, first quickly lower it to -70°C, keep it for 80 minutes, quickly raise the temperature to -45°C, and keep it for 50 minutes, that is, complete a freezing treatment, Repeat the processing twice more to complete the alternate freezing cycle processing;

[0040] 3) the frozen sweet potato product obtained in...

Embodiment 2

[0042] This embodiment provides a frozen instant baked potato product, which is prepared according to the following steps:

[0043] 1) After grading the sweet potatoes according to the mass (200g), clean them, wipe off the surface moisture, put them in a far-infrared baking equipment, and bake them at 280°C for 30 minutes;

[0044] 2) Place the baked sweet potato product obtained in step 1) in a multi-stage variable temperature freezing continuous equipment, and perform alternate freezing cycle treatment twice in the range of -40°C to -60°C;

[0045] Specifically, the freezing cycle treatment method is as follows: set the temperature at -40°C and -60°C, first quickly lower it to -60°C, keep it for 100 minutes, quickly raise the temperature to -40°C, and keep it for 30 minutes, that is, complete a freezing treatment, Repeat the treatment once more to complete the alternating refrigeration cycle treatment;

[0046] 3) the frozen sweet potato product obtained in step 2) is fille...

Embodiment 3

[0048] This embodiment provides a frozen instant baked potato product, which is prepared according to the following steps:

[0049] 1) After grading the sweet potatoes according to their mass (150g), clean them, wipe off the surface moisture, put them in a microwave baking equipment, and bake them at 280°C for 30 minutes;

[0050] 2) The baked sweet potato product obtained in step 1) is placed in a multi-stage variable temperature freezing continuous equipment, and the alternating freezing cycle is performed twice in the range of -40°C to -60°C;

[0051] Specifically, the freezing cycle treatment method is as follows: set the temperature at -40°C and -60°C, first quickly lower it to -60°C, keep it for 120 minutes, quickly raise the temperature to -40°C, and keep it for 30 minutes, that is, complete a freezing treatment, Repeat the treatment once more to complete the alternating refrigeration cycle treatment;

[0052] 3) Put the frozen sweet potato product obtained in step 2) in...

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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,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L19/18A23L33/00
CPCA23V2002/00A23L19/01A23L19/03A23L19/10A23L19/105A23L19/11A23L19/18A23L33/00A23V2200/30A23V2300/20A23V2300/24
Inventor 木泰华马梦梅侯飞娜
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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