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Processing technology of quick-frozen corn

A processing technology, corn technology, applied in the function of food ingredients, preservation of seeds through freezing/cooling, food science, etc., can solve the problems of easy color change, lower color preservation rate, and lower quality of quick-frozen vegetables, etc., to achieve stability Good color, stable and excellent color, and the effect of preventing water loss

Pending Publication Date: 2020-04-17
余姚市鸿基食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the above application documents, the fresh vegetables are quickly frozen and ice crystals are formed on the surface of the vegetables to retain the moisture of the fresh vegetables without damaging the vegetable cells. Maintain the original freshness, color, flavor and nutritional content of fresh vegetables, but the color of quick-frozen vegetables is prone to change during storage, and the color preservation rate will be greatly reduced, which will greatly reduce the overall quality of quick-frozen vegetables. Therefore, it is necessary to propose A new scheme to solve the above problems

Method used

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  • Processing technology of quick-frozen corn
  • Processing technology of quick-frozen corn

Examples

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Effect test

Embodiment 1

[0042] Embodiment 1: A kind of processing technology of quick-frozen corn, specifically prepares and obtains through the following steps:

[0043]Step 1, raw material cooling, select fresh corn material with no damage on the surface, put it into a vacuum freezer for cooling, the cooling temperature is -3.5°C, and the cooling time is 9 hours;

[0044] Step 2, cleaning and soaking, put the cooled corn material into the spiral cleaning equipment for cleaning, the cleaning time is 17.5 minutes, then take it out and soak in water with a salt content of 2.5% for 25 minutes;

[0045] Step 3, blanching and air cooling, blanching the washed and soaked corn material in the blanching equipment, the blanching temperature is 92.5°C, and the blanching time is 5 minutes, and then the blanched corn material is placed under the air cooler Carry out air cooling, and the air cooling time is 4 minutes;

[0046] Step 4, Drain and protect the color, evenly spread the air-cooled corn material on th...

Embodiment 2

[0050] Embodiment 2: A processing technology of quick-frozen corn, the difference from Example 1 is that it is specifically prepared through the following steps:

[0051] Step 1, raw material cooling, select fresh corn material with no damage on the surface, put it into a vacuum freezer for cooling, the cooling temperature is -5°C, and the cooling time is 8 hours;

[0052] Step 2, cleaning and soaking, put the cooled corn material into the spiral cleaning equipment for cleaning, the cleaning time is 15 minutes, and then take it out and soak in water with a salt content of 3% for 20 minutes;

[0053] Step 3, blanching and air cooling, blanching the washed and soaked corn material in the blanching equipment, the blanching temperature is 90°C, and the blanching time is 6 minutes, and then the blanched corn material is placed under the air cooler Carry out air cooling, and the air cooling time is 3 minutes;

[0054] Step 4, Drain and protect the color, evenly spread the air-coole...

Embodiment 3

[0057] Embodiment 3: A processing technology of quick-frozen corn, the difference from Example 1 is that it is specifically prepared through the following steps:

[0058] Step 1, raw material cooling, select fresh corn material with no damage on the surface, put it into a vacuum freezer for cooling, the cooling temperature is -2°C, and the cooling time is 10 hours;

[0059] Step 2, cleaning and soaking, put the cooled corn material into the spiral cleaning equipment for cleaning, the cleaning time is 20 minutes, then take it out and soak in water with a salt content of 2% for 30 minutes;

[0060] Step 3, blanching and air cooling, blanching the washed and soaked corn material in the blanching equipment, the blanching temperature is 95°C, and the blanching time is 4 minutes, and then the blanched corn material is placed under the air cooler Carry out air cooling, and the air cooling time is 5 minutes;

[0061] Step 4, Drain and protect the color, evenly spread the air-cooled c...

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Abstract

The invention discloses a processing technology of quick-frozen corn, relates to the technical field of quick-frozen vegetables, and solves the problem that the overall quality of the quick-frozen vegetables is greatly reduced due to the fact that the color of the quick-frozen corn is easy to change in the storage process. The processing technology of the quick-frozen corn comprises the followingsteps: step 1, cooling raw materials; step 2, cleaning and soaking; step 3, blanching and air cooling; step 4, draining and protecting color; and step 5, quick-freezing and packaging; and step 6, warehousing and refrigerating. According to the processing technology of the quick-frozen corn, in the actual application process, the obtained quick-frozen corn has a relatively high color preservation rate in a storage process, so that the obtained quick-frozen corn has excellent color and luster and relatively high overall quality.

Description

technical field [0001] The invention relates to the technical field of quick-frozen vegetables, more specifically, it relates to a processing technology of quick-frozen corn. Background technique [0002] When the vegetables are frozen, the center temperature must be within 30 minutes, from minus 1 degree to minus 5 degrees, and then down to minus 15 degrees. Only frozen vegetables that can reach or exceed this speed can be called quick-frozen vegetables, and vegetables are processed. After processing, the small packaged food is frozen at the lowest possible temperature and as soon as possible, so that it is nutritious and convenient to eat. [0003] In the Chinese invention patent application document with the publication number CN107518059A, a quick-frozen fresh vegetable processing technology is disclosed, which includes the following steps: (1) vegetable harvesting and sorting pretreatment: after the vegetables are harvested, impurities are removed, and qualified vegetab...

Claims

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Application Information

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IPC IPC(8): A23B9/10A23L5/41
CPCA23B9/10A23L5/41A23V2002/00A23V2200/048A23V2250/1578A23V2250/1582A23V2250/0618A23V2250/1618A23V2250/032A23V2250/708
Inventor 徐毅应世盛吴刚杰
Owner 余姚市鸿基食品有限公司
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