Quick-frozen processing and preparation method for filling green vegetables

Abstract

The invention relates to the technical field of food processing, in particular to a quick-frozen processing and preparation method for filling green vegetables. The method includes the steps of: cutting off vegetable root hair and unusable parts, then performing soaking in a sodium bicarbonate aqueous solution with a mass fraction of 0.8%-1.4% for 30-45min, then conducting cleaning with clear water, putting the treated vegetables into a vacuum impregnation tank filled with a color protectant with a mass fraction of 1.2%-3.6%, conducting vacuum pumping to 0.08-0.11MPa, performing soaking for 20-30min, then putting the product into a cooking pot, adding a 85-95DEG C blanching solution with a mass fraction of 0.8%-1.2% for blanching for 10-15s, then carrying out cooling and draining, fillingmaking, quick-freezing, packaging and refrigeration, thus obtaining the vegetable filling. The vegetable filling prepared by the method provided by the invention has the advantages of suitable color and taste, low nutritional loss, green and safety.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen processing and preparation method of stuffed green vegetables. Background technique [0002] Quick-frozen food is quick-frozen food processed at a rapid low temperature (below -18°C). The water and juice in the food tissue will not be lost, and at such a low temperature, microorganisms will basically not reproduce, and food safety is guaranteed. At present, there are various quick-frozen stuffed food products on the market, such as dumplings, dumplings, buns, glutinous rice balls, etc., usually including meat, fruit or vegetable fillings. With the continuous improvement of people's living standards, facing all kinds of quick-frozen stuffed food products on the market, consumers not only pay attention to the taste of food or the date of production of food, but also start to pay more attention to food nutrition. . Vegetables are one of the indispensable foo...

AI Technical Summary

Problems solved by technology

Vegetables are one of the indispensable foods in people's life. Vegetables can provide nutrients such as vitamins, dietary fiber and minerals needed by the human body. However, fresh and tender vegetables have high moisture content and are not conducive to storage. Therefore, people use low-temperature drying method to store vegetables. Vegetable drying requires dehydration. Dehydration will cause vegetable cells to shrink and juice loss. At the same time, the dehydration process will be accompanied by the loss of these nutrients, which is difficult to meet the needs of consumers.

[0003] Vegetable products are prone to browning during quick-frozen processing. The processing method for labor pain is to solve this problem by soaking and blanching the color-protecting solution. The study found that the time required for soaking is short, and the color-protecting solution is only formed on the surface of the vegetables. The protective layer is difficult to penetrate into the tissue structure and cannot play a good role in color protection

In order to better maintain the color of the product, it is necessary to properly extend the blanching time, but the long blanching time will reduce the hardness of the product and darken the color, which will affect the quality of quick-frozen vegetables. There is an urgent need for a method to solve this series of problems