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Method for preparing quick-freezing burdock

A production method, the technology of burdock, applied in food preparation, meat/fish preserved by freezing/cooling, fruit/vegetables preserved by freezing/refrigerating, etc., can solve problems such as decline and reduction of burdock commodity value, and achieve overcoming hot blanching Effect

Inactive Publication Date: 2005-07-20
胡传银 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional quick-freezing processing method has always used heating and blanching to sterilize and inactivate the activity of enzymes to prevent enzymatic browning, but the content of burdock nutrients decreases with the increase of the boiling temperature, and with the heating time The irreversible decline occurs due to the continuation of the burdock, which reduces the commodity value of burdock

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of sterilization solution before peeling: water: citric acid: Vc: sodium dichloroisocyanurate: 100: 0.21: 0.1: 0.017

[0023] Preparation of sterilizing solution after peeling: water: citric acid: Vc: sodium hypochlorite: 100: 0.26: 0.1: 0.017

[0024] The configuration of color protection solution: water: sodium chloride, citric acid = 100: 1.5: 0.27

[0025] The configuration of the preserved liquid: water: Vc: sodium hypochlorite = 100: 0.08: 0.05

[0026] Make according to the following process:

[0027] Raw material of burdock → refrigerate → wash with water to remove mud, sand and root hair → soak and sterilize in sterilizing solution for 10 minutes → rinse with water → peel and cut off → soak in color protecting solution to protect color → drain water → soak and sterilize → quick freeze → put in Take it out of the water for 3-5 seconds and it will be ice-coated → refrigerated.

[0028] Effect: The color of quick-frozen burdock is uniform, without b...

Embodiment 2

[0030] Preparation of sterilization solution before peeling: water: citric acid: Vc: sodium dichloroisocyanurate: 100: 0.3: 0.12: 0.02

[0031] Preparation of sterilizing solution after peeling: water: citric acid: Vc: sodium hypochlorite: 100: 0.31: 0.14: 0.019

[0032] The configuration of color protection solution: water: sodium chloride, citric acid = 100: 2: 0.31

[0033] The configuration of the preserved liquid: water: Vc: sodium hypochlorite = 100.0.1: 0.065

[0034] Make according to the following process:

[0035] Raw material of burdock → refrigerate → wash with water to remove mud, sand and root hair → soak and sterilize in sterilizing solution for 10 minutes → rinse with water → peel and cut off → soak in color protecting solution to protect color → drain water → soak and sterilize → quick freeze → put in water Take it out for 3-5 seconds to serve as ice coating → refrigerate.

[0036] Effect: The quick-frozen burdock has uniform color and luster, no browning, ...

Embodiment 3

[0038] Preparation of sterilization solution before peeling: water: citric acid: Vc: sodium dichloroisocyanurate: 100: 0.21: 0.15: 0.025

[0039] Preparation of sterilizing solution after peeling: water: citric acid: Vc: sodium hypochlorite: 100: 0.36: 0.16: 0.021

[0040] The configuration of color protection solution: water: sodium chloride, citric acid = 100: 2.5: 0.35

[0041] The configuration of the preserved liquid: water: Vc: sodium hypochlorite = 100: 0.12: 0.08

[0042] Make according to the following process:

[0043] Raw material of burdock → refrigerate → wash with water to remove mud, sand and root hair → soak and sterilize in sterilizing solution for 10 minutes → rinse with water → peel and cut off → soak in color protecting solution to protect color → drain water → soak and sterilize → quick freeze → put in water Take it out for 3-5 seconds to serve as ice coating → refrigerate.

[0044] Effect: The quick-frozen burdock has uniform color and luster, no brown...

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PUM

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Abstract

The present invention relates to a preparation method of quick-frozen burdock. Said preparation method includes the following steps: soaking burdock in sterilizing liquor to make sterilization, peeling, cutting to obtain burdock block, soaking said burdock block in colour-protecting solution to make colour protection, then further soaking said burbock block in the sterilizing liquor to make sterilization, quickly freezing, ice-coating and further freezing so as to obtain said invented finished product burdock block.

Description

technical field [0001] The invention belongs to a processing method of burdock, in particular to a preparation method of quick-frozen burdock. Background technique [0002] The fleshy roots of burdock are rich in nutrients. According to literature records, every 100 grams of edible part contains 4.1-4.7 grams of protein, 390 mg of carotene, 10.3 mg of vitamin B, 1.1 mg of nicotinic acid, 1.9 mg of vitamin C and various polyphenols, peroxidases, and volatile acids. , a variety of polyaldehydes, polyacetylenes, and inulin unique to Compositae plants, etc., have anti-fungal, anti-virus, anti-aging, and anti-tumor functions. It is a health-care food with the same source of medicine and food. Long-term consumption can Make the human body muscular, enhance physical fitness, lower blood sugar and so on. Therefore, importers attach great importance to the nutrition of burdock and require it not to destroy its nutrients during processing. Therefore, att...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B4/06A23B7/04A23B7/154A23L5/41A23L19/10
CPCA23B7/154A23L1/214A23L1/2123A23L1/272A23B7/04A23L5/41A23L19/03A23L19/10
Inventor 胡传银张爱民燕超元
Owner 胡传银
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