Preparation method of export quick-frozen rhizoma dioscoreae

Abstract

The invention discloses a preparation method of quick-frozen rhizoma dioscoreae blocks. In the main technical scheme, the preparation method comprises the following steps of cleaning rhizoma dioscoreae, soaking the rhizoma dioscoreae into a sterilization solution for 12-15 min, peeling and dicing the rhizoma dioscoreae, soaking rhizoma dioscoreae blocks into a color protection solution for 8-10 min, and performing sterilization and soaking for 8-12 min, performing quick freezing at the temperature of 31-37 DEG C below zero, and performing ice glazing, packaging and refrigeration to obtain thequick-frozen rhizoma dioscoreae blocks as a finished product. The quick-frozen rhizoma dioscoreae blocks is white without blue spots after being stored for 6 months and generating residual chlorine, has the viscosity larger than or equal to 1.8 Pa.s, the total bacterial number ( / g) smaller than or equal to 1000, the number of escherichia coli ( / g) smaller than 3 and the number of bacillus cereus ( / g) smaller than 3.

Description

technical field [0001] The invention belongs to a processing method of yam, in particular to a method for making quick-frozen yam blocks. Background technique [0002] Yam has extremely high health value. It can invigorate the spleen, nourish the lungs, strengthen the kidney, and benefit the essence. It is said in "Materia Medica Classics": "Yam can nourish the kidney and essence, and when the essence is set, it will strengthen the yin, improve eyesight, and deaf ears." It has always been a key vegetable with the same source of medicine and food. The mucilage in yam is a complex of polysaccharides and proteins. The mucilage can regulate the body's immune coefficient and enhance resistance. Importers attach great importance to the mucous quality of yam due to anti-aging effects, so appropriate processing methods should be adopted during processing to reduce the impact on the mucus quality of yam. The invention patent (a method for making quick-frozen yam ZL02148599.2) adopts...

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Problems solved by technology

The invention patent (a method for making quick-frozen yam ZL02148599.2) adopts a non-heating method to produce quick-frozen yam, which effectively solves the above problems. In 2011, a method for making quick-frozen yam was disclosed. A new formulation of sterilization and color protection solution was introduced, the production process was optimized, the secondary freezing in the production process was canceled, energy consumption was reduced, and the production cost was reduced. However, irregular blue spots sometimes appeared on the product, and sometimes after quick freezing, Sometimes after being stored for a period of time, and sometimes after being wrapped in ice, the finished product of quick-frozen yam is as white as jade. This kind of irregular blue spots seriously affects the appearance of the product. Since they are irregular blue spots and the number is not too large, It can only be manually removed, which is time-consuming and labor-intensive. For a long time, after years of hard work, technicians in the field have not been able to effectively solve the problem of local blue spots in quick-frozen yams. This program has been observed and separated for many years, and a large number of experiments have been conducted. The root cause of the blue spot problem, and formulate a new technical process to overcome the blue spot, and adjust the formula of color protection, sterilization, and ice coating

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